CSA Newsletter–Week 22

newsletter with photoTis the season for pumpkin extravaganzas! I just got back from spending a couple of hours with our daughters and granddaughters, and Wes (who stayed wrapped up with his Mama) at Lee’s Farm. We went on a hayride, Eden and Juniper rode ponies, several of us rode a “cow train” of sorts pulled by a tractor. Face painting, cider drinking, and P&B sandwiches all played a part.juniper

Also, Allison, friend and co-author of a book we are working on, came to spend a few days with me at Fern Creek. We wrote a lot, and played a lot, too. She’s starting a small CSA in her hometown in Murfreesboro, Tennessee and I’ll kinda coach her through it. But I have a lot to learn from her, too, and the book will be as much about friendship and community building as it is about food and farming. She harvested with us on Thursday and did some good walking around Fern Creek, gathered eggs, and attended to Pollifax. For inspiration we kayaked down the Willamette, followed by a wine tasting at Erath, spent a night (well, part of a night for me, the whole night for Allison) sleeping in a tent we set up in the treehouse, carved a pumpkin (with symbols we’ll use in the book to connote who is writing any given section). We cooked great food every night (Delicata and Red Onion Galette, Pumpkin and Fennel soup, honey whole wheat bread, Butternut Squash Ravioli w/ Chanterelle Mushrooms & Browned Butter sauce, Pumpkin Waffles and Red Wattle Bacon). As you can see, our meals were heavily centered around winter squash. ¬†All in all, it’s been a great week. Less of a farming one than most, and yet, so much about celebrating the nearing end of harvest and planning for things to come.bike


From Field to Market

Assorted big Winter Squash (butternut, speckled hound, sweet pumpkin, spaghetti)
Assorted smaller Winter Squash (acorn, futzu pumpkin, delicata)
Assorted greens (chard, collards & kale)
Broccoli Florets
Spanish Onions
Assorted Hot Peppers


Recipe of the Week

I’m imagining you need some fresh inspiration that moves away from squash! Here’s one…

Roasted Carrot Soup. Serves 4

6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil
6 cups vegetable stock (good quality, low sodium)
1″ piece of ginger, peeled
1 sprig thyme
1/2 large onion, chopped
2 cloves garlic, chopped
Salt and freshly ground pepper to taste

  1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from broiler and broil carrots until brown and softened, about 15 minutes, turning every 5 minutes or so.
  2. Meanwhile, bring the stock to a boil, add the ginger and thyme and simmer for 15 minutes.
  3. In another large pan pan, saute the onion with the remaining olive oil over medium heat, stirring frequently. Add the garlic, and then the carrots.
  4. Remove the ginger and thyme from the stock and add stock to the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
  5. With an immersion wand (or equivalent tool) puree until smooth. If the soup is too thick, add more stock or water and reheat. Salt and pepper to taste.
  6. Optional garnishes: parsley, chopped thyme, and/or a dollop of sour cream.



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