the journey to fetch seed garlic and maple syrup

5 farms in 2 days. A whirlwind tour. Our weekend trip started at the apprentice reunion potluck at the CSG at Gensesis Farm in Blairstown NJ. This is the farm where Amanda and I met working on the summer crew three years ago. It was so nice to be back reuniting and meeting people for the first time who had all been positively affected by their time working at Genesis. We were so happy to hear the successes of others and share our successes of Roots to River with our old coworkers and mentors. We hope someday to be able to have a similar gathering of a community of people impacted by working on our farm.

Next stops, South Canaan and Lake Ariel in Northeastern PA to visit old farmer friends of ours and pick up seed garlic. Our friends Brian and Tim generously saved 200 pounds of their best garlic crop for us to take home to plant in Bucks County. We decided to start with fresh seed this year, since our current crop has been planted at three different farms in the last three years, we're nervous about spreading disease to our new fields. So, even though we no longer farm there, we're bringing a little taste NEPA (Northeast PA) to plant and grow here for years to come.

Next to Sterling PA to stay with our old friends at their homestead and to visit the family farm where we used to run the CSA. Not much has changed and with views of the mountains, lots of hugs, frosty mugs of homemade beer and big meals we felt like queens. We left with our arms full of chicken, maple syrup, jars of honey, eggs, smoked salmon and a trunk full of garlic seed. We are so luck y to part of an agricultural community of incredibly generous and productive people. We can travel hundreds of miles and always know that we'll have people who tend the land to feed themselves and others to welcome us. What farmers lack in numbers sure make up for in enthusiasm and kindness.

matt and escarole. 

haven and broccoli. 

gloves and sweet potatoes. 2 thousand pounds!!! 

THE SECOND TO LAST SHARE!

kale  

chard

collards

pac choi

arugula

asian greens

salad mix

head lettuce

spinach

beets

carrots

sweet potatoes

parsnips

rutabaga

onions  

garlic

sweet potatoes

winter squash

garlic

herbs

tomatoes (last!)

eggplant (last!) (frost is coming!!!)

turnips

radishes

broccoli

cauliflower

kohlrabi

fennel

cabbage

Potato-Fennel Gratin

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:
    20 min
Inactive Prep Time:
    10 min
Cook Time:
    1 hr 45 min

Level:
    Easy

Serves:
    10 servings

Ingredients

2 small fennel bulbs
    1 yellow onion, thinly sliced
    2 tablespoons good olive oil
    1 tablespoon unsalted butter
    2 pounds russet potatoes (4 large potatoes)
    2 cups plus 2 tablespoons heavy cream
    2 1/2 cups grated Gruyère cheese (1/2 pound)
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_30282_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Green Cabbage and Apple Sauté

By NcMysteryShopper on August 20, 2005

Photo by Shannon V. Holmes

• Prep Time: 20 mins
• Total Time: 50 mins
• Servings: 6

Ingredients

• • 3  lbs       head green cabbage, halved cored and coarsely shredded   ( 12 cups)      
  • 1  cup        riesling wine        
  • 2  tablespoons        fresh lemon juice        
  • 1 1/2 tablespoons        sugar        
  • 1/4 cup        extra virgin olive oil        
  • 1  large        onion, thinly sliced        
  • 2          granny smith apples, peeled halved, cored and sliced 1/8 inch thick        
  •       salt & freshly ground black pepper        

Directions

1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.