This year was a late spring and what seems like an early fall. The actual start to fall isn’t for another couple weeks but with the crispness in the air why not start the festivities early?

The fall equinox is an important event for Pagans around the world. During the fall equinox the hours of daylight and and night are completely equal. There is no single tradition of celebration, more like themes to live by.

These themes coincide nicely with our work on the Food Farm. The themes to live by during this autumn time include:

Balance, think about what in your life is out of balance. Sleep, work, exercise? Perhaps you haven’t had enough candy corn yet this year?

Gratitude, for the bountiful harvest. We are beginning to harvest actual tons of food from our fields. Waves of gratitude wash over me when I imagine how many people will get to enjoy this harvest.

Letting go, because winter is coming. Autumn marks the turn towards the dark time of year. A time when we all look inward. Discard what will hold you back on the journey through the darkness….aka -30 degree winter days.

Summer came and went in the blink of an eye. Now it’s time for long sleeves, long pants and rubber boots. It’s time for soup and baked potatoes and warm bonfires. It’s almost time for watching the leaves change and apple cider.

From our farm family to yours,

Tiffany

This is a gentle reminder the Food Farm will be at the Harvest Festival in Bayfront park this Saturday from 10-4!

Come talk to us and come get some veggies!

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In your CSA box: Green Beans, Beets, Red Cabbage, Carrots, Cilantro, Cucumbers, Dill, Red Russian Kale, Greens Mix, Sweet Onions, Green and Hot Peppers, Potatoes, Tomatoes, Zucchini

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Borscht Soup

Beef stock

• 2 lbs stew beef
• 1 lb beef bones
• 2.5 quarts of water
• 2 large bay leaves
• 1 tbsp coriander
• 1/2 tbsp peppercorns

Soup

• 3 medium beets
• 1 medium sweet onion
• 2 medium carrots
• 1 head of red cabbage
• 2 to 4 red potatoes
• 8 oz baby Bella mushrooms
• 4 cloves of garlic
• 1/4 cup tomato paste
• 1 tbsp sugar
• Salt and pepper
• 3 tbsp fresh dill

Preheat pot over medium high heat with a little bit of canola oil. Add beef and bones to pot and seat for a few minutes.

Add water to pot and bring to simmer. Add bay leaves, coriander and peppercorns and reduce heat to low.

Loosely cover with lid and let cook for 2-4 hours.

About half way through cooking the meat add whole unpeeled beets. Cook until done and set aside.

Strain off the stock and remove bones, coriander, bay leaves and peppercorns. Set meat and beets and stock aside.

Prepare the veggies! Slice thinly: onions, shrooms, cabbage. Grate carrots. Cube potatoes. Mince garlic.

Using same pot on medium high heat add a little canola oil. Add onion and carrot and sauté until soft. Add garlic and stir well.

Add potatoes and mushrooms stirring occasionally.

Add cabbage, stir until cabbage softens.

Add tomato paste, sugar, salt and pepper to taste. Stir until tomato paste is evenly mixed.

Break apart beet and add to pot, now start adding stock! Add enough stock to completely cover veggies. Add more if you desire more broth.

Cook over medium heat for 25-30 minutes. Taste, make sure there is enough pepper and salt. Stir in dill.

Peel beet and grate into soup.

Garnish with sour cream and more dill!

Dilly Vegetable Dip

• 1 cup sour cream
• 1 cup mayonnaise
• 3 tbsp sweet onion
• 1 tbsp dill
• 1 tsp salt

Mix all ingredients well in a medium bowl. Best served with fresh Food Farm carrots or topped on Borscht Soup!