Hello dear friends,
We’ve found ourselves at the end of another abundant, blessed, demanding farm season. Thank you to all of you, who create the form for this buzzing combination of soil, community, sweat and big vision. Now we have the slower, darker, winter coming our way, and while we agree with you that its always hard to let go of summer, farming is also a really fabulous way to make one appreciate the winter with enthusiasm.
This is the last week of the summer season. We do, however, still have storage shares available to pick-up in late November. We will have a small Thanksgiving store happening at the same time as the storage share distribution where we will be offering various local goods, from the farm and nearby.
And we would still be very grateful if you would take the time now to renew your share for next season so that we don’t spend the winter wondering whether we will see you again :)
In this week’s share:
- mixed salad greens (arugula, red russian, mustard greens, leaf lettuce)
- head lettuce
- sweet potatoes
- celery root
- daikon radish
U-pick: herbs and flowers
Hope we see you at the November storage share distribution…
-Ray, Mary Joelle, Rosendo, Edvin, Alfonso, Jorge, Genevieve, Milton and Tory.
Reluctance – Robert Frost
Out through the fields and the woods
And over the walls I have wended;
I have climbed the hills of view
And looked at the world, and descended;
I have come by the highway home,
And lo, it is ended.
The leaves are all dead on the ground,
Save those that the oak is keeping
To ravel them one by one
And let them go scraping and creeping
Out over the crusted snow,
When others are sleeping.
And the dead leaves lie huddled and still,
No longer blown hither and thither;
The last lone aster is gone;
The flowers of the witch hazel wither;
The heart is still aching to seek,
But the feet question ‘Whither?’
Ah, when to the heart of man
Was it ever less than a treason
To go with the drift of things,
To yield with a grace to reason,
And bow and accept the end
Of a love or a season?
2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups chicken, beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional
In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
~ ~ ~
Honey glazed carrots
1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup chicken broth or water
1/2 cup honey
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.