news from the farm…
dear friends, we have two more weeks left in our share! with frosty nights coming more frequently and darkening days getting shorter, i imagine we’re all beginning to feel the turning of another year. i love this time of year: simple meals of dark leafy greens, roasted root vegetables and puréed butternut squash; fires in the woodstove; cold air and hot tea. a few of the sweetnesses of fall.
if you haven’t signed up for your 2019 share yet, you can still get the early bird pricing. just print out a sign up form and either mail it in or bring it with you, along with a check, when you get your share this week. or if you’d prefer, our online sign-ups are now ready and running! renewing your membership now is an enormous help to us in planning, so if you know you’re going to sign up, do it early and receive the discount (double win!).
in the meantime, may you enjoy the changing season.
crops under row cover to protect them from the cold
in the share this week
- in the share room:
- salad greens
- braising greens (kale, chard, collards, mustard)
- mix & match:
- sweet potatoes
*potatoes & apples for sale in farm store.
- pick your own:
recipes by mira
my mom taught me to make these when i was young, and she had learned from a macrobiotic chef. this dish was how i learned that the way you choose to cut your vegetables makes a difference in the overall taste, look, and experience of eating the food you’re preparing. parsnips and rutabega are an earthy, sweet delight anytime, but getting them crispy and coated with golden sesame seeds that pop in your mouth while the caramelized roots melt on your tongue is extra good. you can do this in the oven for a slightly different result that requires less hands-on attention, but i prefer them done in a heavy cast-iron or thick bottomed skillet on the stovetop.
*wash 2 medium size parsnips and/or rutabega and cut them into diagonal discs, about 1/4″ thick. stack a few discs at a time, and cut them into matchsticks, about 1/4″ wide
*in a large cast iron or other thick bottomed skillet over medium heat, heat 1Tbs olive oil or sesame oil
*add the parsnip/rutabega matchsticks and 1 tsp sea salt and sauté 10 minutes, stirring often. the parsnips should be getting soft at this point
*add 1 Tbs sesame seeds and 1Tbs toasted sesame oil, and continue to cook for another 10 minutes until parsnips are cooked through and crispy in places
*taste for salt and serve alongside rice or quinoa, and your favorite braised green. these are also great eaten alone as an appetizer!
above ~ rutabega!
below ~ sunset from our fields