Our best crop

The official last pick of our fall season is tomorrow. It is indeed bittersweet as our incredible crew will soon be disbanding. Some are moving away to new adventures, some are staying for another season but this particular group of stellar humans and workers will never be on the farm together again. It is surreal knowing that the family we form each season on the farm is always just 9 months long. We go through such an intense experience together - fighting all the odds and working the longest hours to grow a year's worth of food. I truly believe that work is love made visible and this particular type of work creates lasting relationships for the people who engage in it every year. But the family ebbs and flows just like the season's do and we'll continue to provide a place for people to feel good about what they do and get their hands dirty, maybe just for 9 months or maybe for the rest of their lives. I feel so grateful for all the people who have worked on this farm and for our customers who continue to support us through it all. This food community is our best crop. 

Scenes from the farm: the farm crew enjoying a well-deserved dinner and dancing, farm dogs in the misty morning, bagging parsnips, the largest tatsoi, farm dogs in front of the wood stove - signs of winter. 

The Share:

kale

spinach

arugula

specialty greens mix

head lettuce

tatsoi

cabbage

parsnip

daikon

watermelon radish

beets

carrots

celery root

purple top turnips

rutabaga

fennel

hakurei turnips

onions

kohlrabi

parsnips

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS 

BON APPÉTIT NOVEMBER 1994

YIELD

Serves 8 to 10

INGREDIENTS

    • 7 cups canned low-salt chicken broth (or vegetable stock)
    • 3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
    • 1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
    • 1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
    • 8 garlic cloves
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 3/4 cup (1 1/2 sticks) butter, room temperature
    • 3 large onions, thinly sliced

 

PREPARATION

    1. Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
    2. Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
    3. Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.