October

October, ruddy-cheeked, comes o'er the plains,
And as with rustling step it speeds along,
Its feet beat music to the harvest song...
~Albert Laighton (1829–1887), "October," c.1859

Harvest song indeed. We wait all year for October, to be blessed by changing colors, cool crisp air and the coziness of autumn bounty. With mud on our boots, we'll bring in the crops steadily until a frost gets us in gear for the last hustle. We're looking forward to good October. 

Scenes from the farm: fall bounty.

In the share:

salad mix

arugula 

specialty greens

kale

collard greens

broccoli

beets

carrots

spinach

radishes

hakurei turnips

watermelon radishes

sweet peppers

eggplant

cherry tomatoes

plum tomatoes

hot peppers

parsley

dill

cilantro

purple top turnips

napa cabbage

radicchio

fennel

winter squash

 

Chai-Spiced Pumpkin Lassi

Smoothie

  • PREP TIME
    5 minutes

  • COOK TIME
    0 minutes

  • 1/2 cup unsweetened pumpkin puree
  • 1 1/2 cups plain unsweetened full fat yogurt (steer clear of a greek style yogurt here, you want a thinner consistency)
  • 1/2 cup ice cold water + additional to thin as needed
  • 2-3 tablespoons pure maple syrup (more to taste if necessary)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon chai-spiced tea leaves (from1 tea bag)


 

Serves 2

  1. Combine all the ingredients into a high speed blender and blend until smooth. Taste for seasonings and adjust as necessary. If the drink is too thick, add more ice cold water.

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go

 

Carrot Tahini Soup

Soup

  • PREP TIME
    20 minutes
  • COOK TIME
    30 minutes

Pin Nut Gremolata

  • 1/4 cup lightly toasted pine nuts
  • 1/4 cup minced parsley
  • zest of 1 lemon
  • 1 teaspoon extra virgin olive oil
  • pinch of fine sea salt

Soup

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 1/2 pounds carrots, scrubbed clean and chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 4 cups water + additional to thin if necessary
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice


 

Serves 4

  1. Prepare the gremolata by combining all the ingredients in a bowl. Toss well and set aside until ready to serve.
  2. Heat the oil in a heavy bottom skillet. Add the onion and cook, stirring occasionally until it begins to soften. About 5 minutes. Stir in the carrots, garlic, cumin and salt. Stir until the veggies are coated in the spice mixture. Add the water and bring to a boil. Reduce heat to medium-low and simmer until the carrots are tender, about 20 minutes.
  3. Remove the soup from the heat. Add the tahini and lemon juice. Carefully puree the soup in a blender until completely smooth and creamy.  Taste for seasonings.
  4. Divide between bowls and top with a healthy portion of the pine nut gremolata.

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary

Malaika SpencerComment