Week 22

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Purple Top Turnips

 

Hello, everyone and welcome to Week 22, the final week of regular distribution!

After this week we’ll take a break, then meet again next month one last time for the Thanksgiving distribution. How quickly the season has passed! It seems like only last week we were meeting you all for the first time and giving you the first tender greens of spring. Here we are now, so many months later, giving you pounds upon pounds of fall roots and tubers!

 

Your share this week will include, but is not limited to:

 

Potatoes
Rutabaga
Carrots
Turnips
Spinach
Onions
Butternut Squash
Kale
Arugula
Lettuce
an herb
Beets

 

My favorite way to eat fall foods is to roast them all together in the oven with herbs and oil. Simply chop up your desired amounts of potatoes, rutabaga, carrots, turnips, onions, squash, and beets. Coat them in oil, salt, pepper, rosemary, and thyme. Cook them on 400 degrees until they are tender, and serve! It’s as simple as that. And the heat imparted to the roasted veggies after such a long time in the oven will in turn deliver your body the warmth it needs to brave these cold fall nights. Mother Nature really knows so perfectly how to provide for us!

 

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RutaBIGa!

 

If you’d like to reserve your rutabaga for something extra special, try this recipe from New York Magazine:

 

Ingredients
1 rutabaga
5 medium-size carrots
1/4 pound butter
1 tsp. sugar
2 tsp. salt
Pinch of ground chile flakes
1 sprig tarragon
1 cup water
1 tbs. flat-leaf parsley, roughly chopped

 

(1) Slice the ends off the rutabaga, peel and (2) cut into a large dice. Peel the carrots, and cut into a large dice. Place all of the ingredients except parsley in a saucepan, and add the water until it reaches halfway up the diced vegetables. Cover with a parchment lid, and cook over medium heat, adding more water if necessary, until the vegetables are soft enough to mash and the water has been absorbed. (3) Remove tarragon, and roughly smash the rutabaga-carrot mixture with potato masher. Adjust seasoning. Sprinkle with chopped parsley. Serves 4.

 

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The asparagus, tomatoes, and arugula hanging out on a dreary day

 

After this week we will be working on cleaning up the farm, pulling up plants, clearing beds, and readying the land for a wintery sleep. We will also be tending to the crops that will remain in the ground until your Thanksgiving share (carrots, beets, turnips, rutabaga, etc.), allowing them time to be sweetened by frost. Yum!
As of now, we plan to have the Thanksgiving distribution for Garrison on Monday the 24th and for Gardiner on Tuesday the 25th.
We will send everyone a reminder about this as the week approaches!

 

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We tossed together onions, shallots, spinach, coconut milk, salt, and pepper to make this delicious creamed spinach!

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We have an endless supply of beautiful fall farm photos, if you hadn’t already noticed.

 

I hope you enjoy this last week of Fall treats until your Thanksgiving feast. May you be nourished, body and soul!
See you the week of Thanksgiving!
Alison
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