What's Fresh Now — October, 2011

FRESH PICKS - Pumpkin Palooza!

Pumpkin patches and corn mazes play a major role in our agricultural life, celebrating both the harvest and in some cases, the "frightful" delights of Halloween. From rustic on-farm pumpkin patches to elaborately themed farm fests complete with brain-teasing corn mazes (try a night time visit, with nothing more than a flashlight and the stars to guide you), there are plenty to choose from. Start with our Farm & Crop Finder on Puget Sound Fresh.

As to extra perks, lots of them offer weekday tours for school aged kids or online coupons. If retail therapy strikes your fancy, many sell ornamental fall décor like cornstalks and gourds or fresh cider, jams and baked goods. If there's produce like winter squash, stock up. This nutritional superstar is super for stretching food dollars; check out these recipes.

Farm etiquette dictates wearing sensible, seasonal clothing; you're visiting a real working farm where you may encounter uneven ground, mud or scratchy corn husks. Secondly, bring cash and checks (some farms do not accept credit cards) and leave the pets at home. Most of all — have fun, go support a local farmer and bring home a happy memory and a great pumpkin.

Photos courtesy of Picha Farms and Dr. Maze's Farm.

DOWN ON THE FARM — The Amazing Dr. Maze

How do you go from earning a Ph.D in Biophysics to designing a 5½ acre honeybee themed corn maze? If you're Farmer Roger Calhoon of Dr. Maze's Farm it's perfectly natural leap from studying the application of the laws of physics to biological phenomena, to the every day biological marvel of farm life, or as Calhoon puts it, "the trials and tribulations, the joys and enthusiasms, and the quiet reflections and boisterous celebrations at Dr. Maze's Farm."

There's plenty of activity at Calhoon's Redmond, based location (about 20 minutes from Seattle); alternately known as Dr. Maze's Corn Maze & Pumpkin Farm and Dr. Maze's Botanicals. In addition to numerous on-farm mazes, the pumpkin patch (with 16 different varieties) is in full swing; along with a wide selection of winter squash to take home — including heirloom squash such as Pink Banana, Sweet Meat or a new discovery, Speckled Hound at the farmstand, along with local honey and Calhoon's "Dr. Maze's Botanicals", including teas, herb salts, soaps and more.

As to that Honeybee Corn Maze, we suspect that's where Calhoon's background as biophysicist comes in; he's embedded a number of small mazes inside the intricate pattern such as the Finding Your Way From Sad to Happy Maze and the Spider Rope Maze. To make things even more challenging, these "bonus mazes" are located in the large dark areas of the maze.

If you're not ready for the Honeybee, try other mazes near the farm stand — Calhoon says anyone can solve their Piggy Maze of the new Tunnels of Hops Maze, although The Number and Color Mazes are more challenging. Is it any wonder Calhoon is affectionately known as "Dr. Maze?"

FEATURED RECIPE — Kim O'Donnell's Sweet Potato Tacos

Trained chef, nationally recognized online food personality, longtime journalist and Seattle resident Kim O'Donnell is "keeping the spirit of cooking alive, one crumb at a time." She's also one talented multi-tasker. Formerly of the Washington Post, Kim is the founder of Canning Across America; her latest project is Family Kitchen, a twice-monthly column appearing in USA Today. She's also the highly touted author of the recently released The Meat Lover's Meatless Cookbook which O'Donnell describes as "a book by a meat lover for meat lovers, to help diehard meat eaters take a break, for both their health and the planet."

The recipe below is from O'Donnell's Washington Post Meatless Monday recipes and makes about 8 tacos.

1 large sweet potato

1 clove garlic, minced or mashed

¼ teaspoon cayenne and/or smoked paprika to taste

½ fresh chile of choice, seeded and diced (optional)

salt to taste

1 medium yellow onion, cut into half moons

½ red or yellow bell pepper, diced

1 tablespoon olive oil

Vegetable oil for frying tortillas

8 -10 small corn tortillas

at least ½ cup grated smoked mozzarella and/or cheddar

Small bunch cilantro, chopped, and lime wedges, for garnish

Peel and cut sweet potato into cubes. Place in a medium saucepan, cover with water and bring to a boil. Cook until fork tender, about 25 minutes, and drain. Mash with garlic, spice, chile (if using) and salt. Taste for seasoning and adjust — should have a little kick in the mouth. In a medium skillet over medium heat, heat olive oil. Add onion half moons and diced pepper and allow to soften, about 7 minutes. Season with salt and pepper and reserve. Meanwhile, prepare the tortillas: Heat ¼ teaspoon of oil in a skillet over medium-heat hit. When oil is hot, place a tortilla in the pan and fry until soft, about 25 seconds; flip and repeat with the other side. Do not let tortilla get too crisp; reduce heat if this happen. It's key to keep oil to a minimum, as the tortillas will end up unpleasantly greasy.

Place tortillas on a plate and keep warm, and preheat oven to 325 degrees.

Assemble your tacos: Spoon a scant tablespoon of sweet potato mash in the center of each tortilla, and flatten it a bit. Add a teaspoon or so of onion-peppers and top with grated cheese. Fold over so that ends meet and place on a baking sheet. Bake for about 8 minutes, until somewhat crispy and cheese is melted. Garnish with cilantro and lime. Ripe avocado slices also make a luscious topping!