Turn, turn, turn
To every thing there is a season, and a time to every purpose under the heaven
This week, we lost a folk music legend. Pete Seeger shaped the melodies of my childhood and as I grow up I have come to realize the immense impact of his words and songs on our culture. While this may seem irrelevant to write about on the farm blog, I would argue that Pete Seeger's songs and teachings have deeply affected our farm. He would be the first to recognize the importance of song in work. There are days when singing is the only thing that can get us through a long afternoon of weeding or cold mornings washing in the barn. Pete Seeger taught us that singing together can lift and heal and get us through. It doesn't have to be good, you don't have to know all the words, but the simple act of singing makes the time pass and the work more fun and creates a rhythm where maybe there was none. Singing gets people involved and present and just like Pete Seeger said "Participation – that’s what’s gonna save the human race."
Here's the share:
salad greens
onions
garlic
leeks
parsnips
celeriac
potatoes
sweet potatoes
carrots
beets
turnips
watermelon radish
STAY WARM WITH SOUP
Parsnip Celeriac Soup
This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou1 for the garnish.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 to 8 servings
Ingredients:
- 3 cups cubed celeriac root
- 3 cups chopped parsnip
- 2 tablespoons olive oil
- 5 cups vegetable stock
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pistou2, for garnish
Preparation:
How to make celeriac parsnip soup:
Preheat the oven to 400F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat. Reduce the heat, and simmer the soup for 15 minutes. Discard the bay leaf and process the soup in a blender or food processor until it is smooth. Serve the soup hot, drizzled with pistou as a garnish.
This celeriac parsnip soup recipe makes 6 to 8 servings.
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Onion and Potato Cream Soup
"The potatoes and onion pureed in milk create a thick and rich cream soup in this recipe which serves a large group."
Ingredients:
12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste
Directions:
1.In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
2.In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
Roasted Beet and Potato Soup
"This creamy beet and potato soup has a pretty color and rich flavor from roasting the potatoes and beets beforehand. The soup is thickened by blending the vegetables with an immersion blender."
Ingredients:
2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups whole milk
1 tablespoon lemon juice
Directions:
1.Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
2.Roast in the preheated oven until tender, about 1 hour; allow to cool.
3.Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
4.Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.