December Winter Share

Greetings on this sunny winter day! Karin was off newsletter duty today, so you’re stuck with the last minute ramblings Truman and I came up with. Here are his thoughts:

I would like to wish all the farm kids a very happy, jolly, merry Christmas and that you all get what you’re looking for this holiday. I am looking forward to special food in my stocking, especially candy canes because we only get those at Christmastime. My favorite foods for dinner are mashed potatoes, broccoli, carrots, and beets. I like making and eating gingerbread cookies. I also like being in my pjs all day, especially my footy firetruck pajamas. I call them my matchies because Ellis has the same ones.

Even–or I suppose especially–in a turbulent year like this, I am just so humbled by my position in this world, so thankful to have family and friends nearby, so honored to have hundreds of families trusting this farm for their food supply. The older I get the more I realize how essential it is to have these networks of support in place to allow me the energy to in turn do my part in what I hope is an effort to make the world a little better. Our family is incredibly grateful to this place, the people, and the planet we call home.

For the farm crew,

Janaki

In your share today: Beets, Red Cabbage, Orange and Purple Carrots, Onions, Yellow and Russet Potatoes, Sunshine and Delicata Squash

Sorry, I didn’t have time to type in recipes today, so I’m just going to take a picture of two of my favorites–hopefully you can read the handwriting!. I was skeptical of the fresh beet/carrot salad at first, but it has become a staple in our house. And warm biscuits are hard to pass up any time of the year.

Summer CSA, Week 16

Honey Boat is a new variety of squash we grew this year. With their dusty orange hue they look a little different then the bright yellow torpedo shaped Delicata.

Standing alone they appear rusty orange but among the old faithful variety the honey boat looks like pink lemonade. Claiming to be sweeter and more fun the honey boat added a bit of pizzazz to the trays of delicata. An intermingled splash of summer to be enjoyed in the coming winter.

We were slinging squash around all week. We harvested the Delicata in Wednesday. We brought in the Winter Sweet, Kabocha, Acorn and Sunshine on Thursday. And we brought in the pumpkins on Friday.

Also the process of tossing squash to someone on the hay wagon is delightful. We were a well oiled squash slinging machine.

As the daylight diminishes, as we continue to harvest veggies, I think about you all. I think about the people who will enjoy this food come the fall and winter months. I think about the enormous amount of food that is grown here. In one single root cellar we can store enough food to feed shareholders, send food to restaurants, and stock co-op shelves.

The world needs more root cellars and more Fisher-Merritts and more Food Farms.

From our rockstar farm crew,

Tiffany


In your CSA box:

Green Beans, Celery, Carrots, Cilantro, Cucumber, Leeks, Yellow Onions, Sweet Red Peppers, Yellow Potatoes, Tomatoes, Turnips, Acorn squash!


Potato Leek Soup

  • 2 large leeks
  • 2 tbsp butter
  • 4 cups veggie broth
  • 4 cups of potatoes-chopped
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Fresh chopped onion for garnish
  • Salt and pepper to taste

Chop leeks and place in pan with butter, stir until coated in butter. Cover pot and reduce heat to low. Cook leeks 8-10 minutes or until soft. Stir in broth, spices and potatoes.

Increase heat and bring to slight boil. Reduce heat and let simmer 20 minutes. If you desire a creamy consistency add to blender.

Otherwise enjoy chunky.

Acorn Carrot soup

  • 1 acorn squash
  • 2 lbs carrots
  • 2 sticks of celery
  • 1 tsp garlic powder
  • 1/2 medium onion
  • 4 cups veggie broth
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cups water

Prepare squash, carrots, celery and onion by chopping each.

Add olive oil and butter to stock pot and melt together. On medium heat. Add onion and celery. Cook 5 minutes.

Add the veggie broth, water, squash and carrots. Bring soup to boil and let simmer for 30 minutes. Season with salt and pepper and garlic powder.

Let soup cook for 15 minutes. Working in batches blend the soup in a blender. Re heat and serve!