2 more to go

We had a lovely end-of season potluck for our members, neighbors and friends this weekend. Community gatherings on the farm always help to reinforce why we do what we do. It's so important to know that the food we grow is not only helping to sustain the land that we take care of but is also feeding the people around us who we know and love. And every once in a while it's good to take a little time to sit around the fire on a chilly night and watch the stars.

We're busy trying to get the harvest in before the really cold weather starts. We still have a lot to get out of the ground, clean out of the fields and a month more of markets to harvest for.  Slowing down? Not exactly. The root cellar is starting to fill up and our greenhouse greens are growing nicely. We'll rest when the fields are clear and Thanksgiving pies are in the oven.

Garlic beds ready for planting.

CSA/neighbor potluck!

The current state of our offending high tunnel - update to come soon.

Bringing in the harvest.

The share!

salad mix

head lettuce

escarole

radicchio

fennel

onions

garlic

leeks

broccoli

cauliflower

kale

spinach

swiss chard

collard greens

radishes

watermelon radishes

hakurei turnips

purple top turnips

arugula

asian greens

brussel sprouts

beets

carrots

winter squash

Saffron Risotto with Butternut Squash

Read more at: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe.html?oc=linkback

Ingredients

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe.print.html?oc=linkback

Any-Root Vegetable Soup

Yield 6 to 8 servings

Time 1 hour

Ingredients

• 6 tablespoons unsalted butter
• 1 large onion or 2 leeks (white and light green part only), chopped
• 2 to 3 celery stalks, diced
• 3 garlic cloves, finely chopped
• 3 rosemary or thyme branches
• 2 bay leaves
• 3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
• 2 teaspoons fine sea salt, more as needed
• 1/2 teaspoon black pepper, more as needed
• Juice of 1/2 lemon, more for serving
• Extra-virgin olive oil
• Flaky sea salt
• Crushed Aleppo, Urfa or other chile flakes, optional
• Grated Parmesan or pecorino, optional

Method

• 1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• 2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• 3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Source: The New York Times

Happy eating to you all.