Farmer Meetings
In the past few weeks I’ve spent two weekends in the company of fellow regional organic farmers at the conferences of the Northeast Organic Farming Association of New Jersey (NOFA-NJ) and the Pennsylvania Association of Sustainable Agriculture (PASA). These conferences offer an important time to gather together with friends and kindred spirits to learn and eat together. The days are packed with workshops and meeting up with old friends, the evenings full of good food, reflections of the day and shared excitement for the coming season.
“What new tomato varieties will you be growing next year?”
“Any progress on the composting project?”
“Did your kale yellow for no reason at the end of the fall like mine did?”
While we are a small group of people (PASA is the largest winter conference at 700 attendees) what we lack in numbers we certainly make up for in passion and sincerity. We are a group of people devoting their lives to changing the world by growing healthy food for our communities. Not a bad crew to hang with.
I am heartened by the growing number of people my age, ‘young farmers’ as we’re called, at these gatherings. The sincere pledges of support from our older mentors boost our confidence as we continue on this path of hard work and many unknowns. I have a restored sense of mission and new excitement to create a better, more diverse farm and cultivate deeper relationships with my community. Most importantly, it’s so nice to know that yes, the kale yellowed on other people’s farms for no reason at the end of the fall like mine did. Even though our farm can seem like its own little world, in the depth of winter it’s so nice to get a little reminder that we are not alone.
"Communities rooted in an organic worldview of sustainability provide opportunities for people to reconnect with each other and with the earth, and in the process, to find true and lasting happiness. In this there is hope." - John Ikerd
Icy sunrise river.
Snow greenhouse.
The second to last share!!
carrots
beets
potatoes
sweet potatoes
turnips
parsnips
watermelon radishes
celeriac
leeks
onions
popcorn
Recipes:
Maple Glazed Parsnips
Ingredients:
- 3 tbsp sesame seeds
- 700g / 1 ½ lb parsnips, peeled, topped and tailed
- Salt and freshly ground black pepper
- 25g / 1 oz butter
- 2 tbsp good quality, maple syrup
Preparation:
Preheat oven to 350F
- First toast the sesame seeds. Heat a heavy bottom frying pan or skillet to hot but not burning. Add the sesame seeds to the dry, hot pan and gently swirl the pan around until you notice the seeds starting to colour. Whip them out of the pan and onto a plate immediately you see any colour. They will continue to cook even when on the plate.
- Cut the peeled parsnips in half lengthways and in half again. If the parsnips you are using are a little old, or are woody, you will need to cut into quarters and remove the woody cores - once done they will taste just as good as young parsnips.
- Bring a pan of water to a boil. Add a pinch of salt and the parsnips and boil for 2 minutes. Drain in a colander keep to one side.
- In a small saucepan melt the butter with the maple syrup and heat gently. Place the cooked parsnips in a roasting tin and brush thoroughly with the maple-butter mixture. Season well with salt and pepper.
- Cook in the preheated oven, shaking the pan frequently, for 30 minutes or until golden brown.
- Sprinkle over the sesame seeds and return to the oven for 5 minutes. Transfer to a warm serving dish, serve immediately or keep warm until needed.
Potato, Celeriac, Leek Gratin
INGREDIENTS
- 3 cups heavy cream
- 2 garlic cloves, peeled
- 1 sprig thyme plus 3 tsp. fresh thyme leaves, divided
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
- Kosher Salt
- 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8' thick)
- 1 pound celery root, peeled, very thinly sliced crosswise (1/8' thick)
- 2 cups grated Gruyère
- Freshly ground black pepper
PREPARATION
Best,
R2R
Preheat to 350°. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
Melt 1 Tbsp. butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10–12 minutes. Transfer to a small bowl and set aside.
Butter a 3-qt. gratin dish with remaining 1 Tbsp butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 tsp. thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25–30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes