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It’s almost over. This last week was the next to last week of the 2011 harvest season. I’m still amazed at all that is flourishing on the farm, and although we’re enveloped by the jewel tones of fall and the sweet and earthy aroma of fallen leaves, it’s still been warm enough to wear shorts. I may not be so lucky next week.

We sat for a good hour and a half picking edamame (soybeans) from the stalks. The greens on the beets and turnips were tall, deep green, and beautiful. While not the primary crop, they shouldn’t be over looked. No, no, no. These greens are simply some of the most nutritious food you can put in your body. You can use them as you would other dark, leafy greens, like collards, and while they’re not good raw (too bitter and fibrous), they’re great in stir-fry and other sautés. Check out the recipe below and you may just change your mind about cooked greens.

The cauliflower were robust and beautiful, and the chard was green green green and so velvety to the touch. You could almost see the nutrients oozing from the stuff.

I got to drive the little John Deere that we take each morning from the shed to the fields and back. Coincidentally, I had my John Deere t-shirt on, and got a little ribbing from Mr. Cramer about it. He said, “Be careful, this is Kubota country,” and as I chuckled and pointed to the little green trailer-puller, he said, “Oh, that little thing?” (I have three John Deere t-shirts.)

This week’s bounty: winter squash (butternut, sweet dumpling, and baby bear), cauliflower, onions, beets, turnips, Brussels sprouts, green tomatoes, edamame, jalapenos, chard, salad greens, and cilantro.

It feels even more country-y to be driving to and fro the farm with the trees changing color and leaves blowing across the highway. I love my music so much that I often feel like it’s wrapping around me like a blanket. Getting this time in the car, all to myself, is certainly one of the highlights of my week and I turn the music up just before the point of distortion.

I think it’s time for some bluegrass on my li’l classic country farm soundtrack. I saw Doyle Lawson and Quicksilver in NYC when I was there attending the Institute for Integrative Nutrition. I bet ya didn’t know that there were honky tonks in Manhattan. Oh yes, and I had ‘em scoped out before I got there. Let’s just say that I was a regular at Rodeo Bar and Joe’s Pub and the Doyle Lawson and Quicksilver show at Joe’s was by far one of the smokin’-est twang shows I’ve ever seen.

At 67, Doyle is a bluegrass classic, still touring and schoolin’ us in the way bluegrass ought to sound.

Savory Sautéed Greens

1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip or beet greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted

Heat olive oil in Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and sauté until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.