Last Share
To sum up an entire farming season in just a few words is an impossible task. An entire cycle of life a death has happened on our small piece of the world in only a matter of months. We, as farmers, are the designers of this cycle, planning out the life of each field and bed and plant. We spend all winter deciding what goes where, how it will be planted and harvested and by whom. We work to find people who will eat the food we produce and how we will get it to them. What fields will stay fallow and which ones will be cover cropped. We decide how many successions of greens and at what price we will sell them. And then, we step up on the train of the season with our chosen team of coworkers and go for the ride. All those decisions get challenged every day by the weather, the pests, the equipment and the markets. Then we learn that we are not the deciders, we are simple the facilitators of the life on our farm. Our plans and spreadsheets may act as a map but really our job is not to control but to guide the farm to a healthy state of production. We use our network of crew members, neighbors, friends, fellow farmers, customers, and CSA members to help us deal with the challenges of raising a crop each season. And as only a two year old farm we are continually amazed by the strength of our village. We could not be more grateful or more happy to be doing what we do.
The last share of the 2014 Summer CSA (Winter Shares are still available! Sign up soon!)
salad mix
arugula
asian greens
head lettuce
radicchio
escarole
beets
carrots
radishes
hakurei turnips
purple top turnips
watermelon radishes
brussel sprouts
cabbage
winter squash
onions
leeks
garlic
parsnips
fennel
Nothing beats a fall sunset.
Halloween crew.
They just had to grow together.
Carrots and Fennel Braised with Orange Zest and Honey
By Viviane Bauquet Farre • March 25, 2013 • 7 Comments
Serves 4
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey (preferably orange blossom honey)
- 1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
- 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
- 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
- 1/2 teaspoon fennel seeds, –crushed in a mortar
- 1/3 cup spring water
- 1/3 cup orange juice
- 1/2 teaspoon plus 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons coarsely chopped fennel fronds or dill
- Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
- Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.
Turnip Soup with Greens
Ingredients:
1 pound bacon, cut into ½ inch dice
2 cups onion, cut into ½ inch dice
2 cups potatoes, peeled, cut into ½ inch dice
2 cups turnips, peeled, cut into ½ inch dice
4-6 sprigs thyme or 1 bay leaf
1 cup greens, torn
1 cup cream
salt and pepper
Directions:
In a large sauce pan over medium heat, add bacon. Cover and cook slowly until fat renders, about 4 minutes. Remove from heat and pour off all but 1 tablespoon of fat.
Return pan to medium heat, add onion and cook until translucent, about 4 minutes. Do not brown.
Add potatoes and turnips to cook, stirring for 2 minutes. Add thyme, enough water to cover, bring to a boil, and reduce. Cook at brisk simmer for 15-20 minutes until tender.
Meanwhile, cook torn greens in butter or some of the bacon fat over high heat until wilted. Reduce and cook over medium-low heat for 1-2 minutes. Add greens to soup and simmer for 2-3 minutes. Add cream, salt, and pepper. Remove bay leaf or thyme and serve.
If soup becomes too thick, thin with broth, water or cream.
From: Don
Serves: 4
- See more at: http://waywardseed.com/products/recipes/detail-turnip-soup-with-greens.html#sthash.2WQkk5C2.dpuf
Dassit.
Much love to you all.
Malaika, Natalie, Josh, Amanda, Sarah, Mike and Kat