The Times

It is a time of slowing down. While our schedules remain the same, there is a great relaxing in the air at the farm. It is time to bring the harvest in, a time to watch the clouds, a time to eat too many apples and a time to roast root vegetables. It is a time to make real plans for the coming cold months and a time to reflect on the craziness of the summer. It is a time for big projects and cleaning up, it is a time for school groups and charities and potlucks. October is full of new energy and excitement for the season changing. It's a time to haul it all in.

Scenes from the farm: storage carrots, broccoli, volunteers from Rolling Harvest gleaning collard greens, apples for the share!, Jamie harvesting on a cloudy day, the crew turning over the greenhouse for seeding winter greens

The Share:

salad mix

arugula

spicy greens

head lettuce

spinach

broccoli

cabbage

collard greens

kale

swiss chard

beets

carrots

kohlrabi

radishes

turnips

parsnips

potatoes

sweet peppers

hot peppers

pie pumpkin!

winter squash

onions

leeks

garlic

fennel

AND APPLES! from our little orchard

Potato, Leek and Fennel Soup

by Jeanne Silvestri: Coral Springs FL

Bon Appétit March 1999

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 2 cups sliced leeks (white and pale green parts only)
  • 2 cups sliced fennel bulb, fronds reserved for garnish
  • 4 14 1/2-ounce cans low-salt chicken broth
  • 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

Preparation

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

Collard Greens and Kale Pesto

Ingredients

Servings: Makes 2 cups

  • 1 small bunch collard greens, stems removed
  • 1 small bunch Tuscan kale, stems removed
  • Kosher salt
  • 3 garlic cloves, chopped
  • 1½ ounces grated Parmesan (about ½ cup)
  • 1 cup olive oil
  • ½ cup unsalted, roasted peanuts
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper

Preparation

  • Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).

  • Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.

  • Do Ahead: Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

  • Recipe by Joe Sparatta & Lee Gregory, Southbound, Richmond, VA

Roasted Parsnips and Beets With Sheep’s Feta and Tarragon

Beets
Parsnips
Salt
Sheep’s Feta Cheese
A few sprigs of fresh tarragon (You could use basil, thyme, oregano…)
Olive Oil

Set oven to 350. Chop the vegs – if you’re using the stove top method, cut them smaller than if you’re using the oven as this will reduce cooking time hugely. Salt lightly. Cook for about 45 minutes until tender.  Heat some oil (I used olive oil) and toss in a few sprigs of fresh herbs. Turn off heat and let it sit a few minutes to allow the oil to absorb the herb’s flavor. Place the vegs in a dish, toss the feta on top, drizzle the oil over the whole thing, top with the wilted herbs.

- See more at: http://www.thesweetbeet.com/roasted-parsnips/#sthash.R7bOoXzR.dpuf

Malaika SpencerComment