Pickup #21
This is the 2nd to last pickup of the season and we are just so grateful that we got to spend these last few months doing what we love to do. What a gift in these crazy times to be able to get up and spend the day with wonderful people doing satisfying work. I won’t say that it’s been all easy or free of stress, because it hasn’t. But the amazing people who came together to grow your food this year have made it all possible. Through insane heat, cold rain, the stress of a pandemic and an all-consuming election year, the crew has been full of positivity and perseverance through it all. I can’t thank them enough. Together, we have found joy in all the little things that farming can bring - for instance, as I write this, there is a frog staring at me from a puddle in the greenhouse where I am writing this. While I wish there wasn’t a puddle in the greenhouse, I am still happy for the company. Thank you for participating in our CSA this year, not only have you helped keep local land in organic production but you have created jobs in a time when they were truly needed and gave us the gift of being stewards of this property and all that live here.
Scenes: peppers and winter greens, harvesting pea shoots for salad mix, the magic tatsoi, harvesting in the sun, harvesting in the rain, beautiful radicchio and fennel.
RECIPE COURTESY OF ANNE WILLAN
Mashed Rutabagas
https://www.foodnetwork.com/recipes/mashed-rutabagas-recipe-1950553
Ingredients
2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg
Directions
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.