news from the farm…

hello friends!  saturday’s fall equinox has turned us truly into autumn.  the cooler weather, pops of bright oranges, reds and yellows in the canopy, and the smell of fires in wood stoves echo it’s arrival.  we’ve begun to separate garlic heads into cloves to prepare them for seeding at the end of october.  we seeded the final succession of salad greens last week, and are nearly done harvesting  our 2 acres of sweet potatoes!

crisp fall cabbages are here, along with their curly cousin, napa.  the salad greens have been especially sweet and delicious; i hope you’ve been enjoying them as much as we have.  our fall carrots are looking beautiful, and continuing to get bigger, juicy and sweet (you can expect to see them soon).  other favorite fall roots will be ready in the coming weeks too, like watermelon radishes, turnips, daikon, parsnips, rutabaga and celeriac.  we will also have Atlas Farm potatoes for sale in the farm store beginning this week!  happy fall!

your farmer,
Ray

above: harvesting kohlrabi
below: salad greens just coming up!

in the share this week:

  • in the share room:
    • salad greens
    • napa cabbage
    • braising greens (kale, chard, bok choi, mustard)
    • mix & match:
      • onions
      • peppers
      • eggplant
      • green tomatoes
      • broccoli
      • cabbage
      • sweet potatoes
      • kohlrabi
      • radishes
  • **Atlas Farm potatoes for sale in farm store**
  • pick your own:
    • herbs
    • green beans
    • flowers
    • tomatoes
    • tomatillos

recipes by mira

autumn curried soup

warming, nourishing and simple to prepare, this sweet and slightly spicy soup radiates autumn.  with a hearty bread, good cheese and bright salad, it is just about a perfect fall supper.

*peel and chop 1 onion.  sauté in olive oil in a medium size soup pot over medium heat

*when the onion is just beginning to turn translucent, add 1-2 cloves garlic, smashed and chopped, and 1″ fresh ginger, peeled and grated or finely chopped

*add 1 Tbs curry powder and 1/2 tsp salt

*wash and peel 2 pounds of carrots, sweet potatoes or winter squash (only peel carrots if peels are tough or bitter). chop into 1/4″ chunks, and add to pot.  sauté 5 minutes or so

*add 6 cups broth (chicken or vegetable, or water with 1 Tbs bouillon), taste for salt, and bring to a boil.  when it comes to a boil, turn it down to a simmer, cover, and let cook for 20 minutes

*remove from heat, purée, and add either:
**1 can of coconut milk and the juice of half a lemon,
**or 1 cup apple cider

*return soup to heat and warm it through

*eat it just like that, or garnish with a dollop of whole plain yogurt and fresh cilantro.  enjoy!