the final four in the midst of an indian summer

A quick Wikipedia search yielded the fact that the term "Indian Summer" does in fact refer to a stretch of unseasonably warm weather in the Autumn, usually following a frost. The theory being that "Indians" counted on this weather for a little extra time to gather in the late harvest.  My favorite reference from the article is the title of "VanWycks Brooks' New England: Indian Summer (1940), chosen to suggest inconsistency, infertility, and depleted capabilities, a period of seemingly robust strength that is only an imitation of an earlier season of actual strength."

This past week was confusing for our poor fall crops that thrive in cooler weather (radishes going to flower, arugula getting tougher and purple, winter greens germinating way too early). We put back our sweaters and got our t-shirts out again, grumbling about being sweaty and hot. The beginning of October was an imitation of our summer work, we had to stop more frequently, got tired more easily, grumpily harvested a new round of tomatoes while the leaves turn colors around us. But really it was a gift, a warm spell to help us put in the last of our cover crop and boost the growth of our fall greens. The panic of winter fell away, as we once again opened the freezer for freeze pops and sat in the shade for lunch time. A burst of summer to help get through the fall. Yes our little summer may be "inconsistent with depleted capabilities" but it was a small offering from the harvest gods to help us bring in the bounty and put the farm to bed. Thanks "Indian Summer", or maybe we should start to call it "Farmer Summer".

Matt's morning crate art. 

National Kale Day celebration! 

Indian Summer harvest. 

Bring More Bags to PickUP!!! 

Kale

Chard

Collards (collard chips, do it)

broccoli

cauliflower

tomatoes

peppers

eggplant

potatoes

rutabaga

purple top turnips

onions

garlic

leeks

carrots

beets

arugula

salad mix

spinach

asian greens

pac choi

radishes

salad turnips

winter squash

herbs

whew. 

Roasted Purple Top Turnips with Maple and Cardamom

• 3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)          
•               3 Tbs. vegetable oil          
•               Kosher salt          
•               1 oz. (2 Tbs.) unsalted butter          
•               3 Tbs. pure maple syrup          
•               1/4 tsp. pure vanilla extract          
•               Generous pinch crushed red pepper flakes          
•               1/4 tsp. ground coriander          
•               1/8 tsp. ground cardamom          
•               1 tsp. fresh lemon juice          
•               1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)          

     

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

     

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

     

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

       

Make Ahead Tips

   

This dish can be made a day ahead. To reheat, put the dressed turnips (without the cilantro) in a large nonstick skillet and cover with a lid. Heat gently over medium-low heat until warmed through,stirring occasionally, about 15 minutes.Add the cilantro and season to taste with salt just before serving.

Cauliflower, pumpkin and pea korma

 Recipe by Sarah Hobbs

Photography by Steve Brown

• Ingredients
• Nutrition

• 20g ghee or butter
• 2 brown onions, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbs finely grated ginger
• 1 tbs smoked paprika
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/2 tsp ground cloves
• 4 ripe tomatoes, coarsely chopped
• 1 head cauliflower, cut into florets
• 500g butternut pumpkin, peeled, seeded, cut into 4cm pieces
• 1 cup (250ml) water
• 1 cup (250g) natural yoghurt
• 1 cup (150g) frozen peas
• Toasted flaked almonds, to serve
• Steamed basmati rice, to serve

• Method

1. Step 1

   Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden. Add the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves and cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes become pulpy.

2. Step 2

   Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Taste and season with salt and pepper.

3. Step 3

   Spoon the korma among serving bowls and sprinkle with almonds. Serve immediately with steamed rice, if desired.

.

Yum time.

Malaika and the Roots to River Team.