2014:20

To put it simply, it has been an awesome year. Not without stress and disappointment, for that would just be impossible in this life, but one that has time and again proven to be one of our best seasons yet, truly. Now, we have taken a deep breath and here is week 20, the final delivery of the main season. It seems such a short time ago we welcomed our apprentices to the farm in the spring, how quickly months can pass and land you in the most delightful fall ever! Oh but the toil, every element of our work with is ALIVE: the plants, the animals, the earth, the people. Each with it’s own being making it sometimes so difficult to understand. The complexity of it all is making my head swirl right now on the dawn of this final summer delivery. The caffeine starts to work it’s wonders and I simply want to say thank you. Thank you to those of you that have supported our farm and our family for each of these past fifteen years. Thank you to our new friends, sharing our harvests with us for the first time. You are so integral to our life, our farm’s stability, our dreams. We founded Hill and Hollow Farm on the principles of Community Supported Agriculture. We have worked hard in the past decade and a half to provide you with the best our farm has to offer. We plant and cultivate and harvest with your faces on our minds. When a crop fails it is our shared disappointment, when we have abundance the joy is also for all of us. It is an honor to be your chosen farmers and I am forever grateful to all of you, the very best CSA members around. For those of you whose final share of the 2014 season is today, it has been a pleasure sharing the past 20 Saturday mornings with you, come and see us anytime until Thanksgiving at the farmers market. Hopefully we will see one another again in the fall and winter months ahead. For those of you joining us for the fall extension, see you next week. For all of you, enjoy these perfect pumpkins, whether you make a pie or a soup or a curry, what a fall delight! With thanks.
Old Fashioned Pumpkin Pie
2 cups of pumpkin pulp purée from a sugar pumpkin
1 1/2 cup heavy cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust
To make pumpkin purée , cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Line a baking sheet Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Preheat your oven to 425°F. Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed. Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 40 to 50 minutes more, or until a knife inserted in the center comes out clean. Cool the pumpkin pie on a wire rack for 2 hours. Serve with whipped cream
Curried Pumpkin and Coconut Soup
1 medium pie pumpkin
1 tablespoon olive oil
1 bunch scallions,diced
2 tablespoons curry powder
2-3 cups veggie broth
¼-1/2 cup coconut milk
salt, if needed
Pumpkin seeds
½ tablespoon olive oil
¼ teaspoon salt
Follow above directions for baking pumpkin. Remove and let cool slightly. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more. Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready. Serve with a swirl of coconut milk and roasted pumpkin seeds
week twenty in your basket:
green beans
pie pumpkin
cucumbers
hot and sweet peppers
garlic
last taste of summer option
herb choice

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2014:19

It is a cool, cloudy September Friday and we have completed the week’s harvest. The past days have truly marked the transition from summer to fall on the farm. we have spent the days turning so many of our garden beds over from those summer fruits to the fall greens. Ripping out a fruiting eggplant or pepper plant is no easy task, often we hang on to those tastes for as long as possible, too long even, for it is now that space must be filled with kale and cabbage, chard and lettuce. We pulled out the last of the tomato plants also, equally challenging, as the tomato has been the staple of my diet and daily work for weeks now. Our simplest and most favorite summer fare is definitely tomato chunks, sweet onion slices, olive oil, basil, and freshly crumbled feta cheese. It is hard to find an easier more delicious treat, but of course, the season comes to an end and that too is lovely. I will eat the final tomato salad today, to celebrate this 19th harvest of the season complete. Friends, don’t mourn, it has been a long and great tomato season and now we can officially start to look forward to our next one! The timing of the appearance of sweet watermelon does indeed ease the transition, don’t you think? Next week is the final week of the 2014 main season. Please let me know, if you have not already, if you plan to participate in our fall extension. We will continue delivering to the Farmers Market through November and would love to have anyone interested keep on eating with us! Cost for the half share is $200, the not quite full share is $300 the full share is $400 and the family share is $500. The air is cool and dry, the forecast indicates shiny mild days and cool nights for the foreseeable future. I hope you all enjoy the ushering in of the fall season as much as we will. We certainly have a few huge projects left on the farm, but things are just about so slow down, ever so slightly, and cool off. Ahhhh. Have a wonderful week friends, and please let me know in person, via email at hhcsa@scrtc.com or phone at 270-432-0567 if you will be joining us for the fall extension.

week nineteen in your basket:
sweet and hot peppers
eggplant
arugula
basil
garlic
watermelon!
Watermelon and Arugula Salad
6 cups diced watermelon, remove as many seeds as possible
1/2 small red onion, thinly sliced
1 cup crumbled feta cheese
1/2 cup toasted sunflower seeds
6 tablespoons prepared balsamic dressing
5 cups lightly packed arugula
Cracked black pepper to taste
In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and
toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.

Roasted Red Pepper Pesto
1 pound of red bell peppers
Olive Oil
2 whole garlic cloves
2 tablespoon walnuts
1/2 cup fresh basil
1/4 cup Parmesan-Reggiano, grated
1/4 teaspoon crushed red pepper
Sea salt
Preheat your oven to 400F. Place the red peppers on a baking sheet and sprinkle both of them with 1 tablespoon of olive oil. Transfer the peppers to a hot oven and roast for 1 hour, turning them over, using tongs, at the 30 minute mark. Remove from the oven and allow them to cool to room temperature, about 15 minutes. When the peppers are cool, using a knife, remove the seeds, white membrane inside and stem. Set aside. In a food processor, add the garlic cloves and walnuts; pulse until the mixture resembles a coarse meal. Next, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano, crushed red pepper and pulse until mixture is smooth-ish, about 1 minute. Salt to taste

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2014:18

Things are still moving full speed ahead, but mentally we are gearing up for the fall ahead. I feel that these days especially as summer heats up and winds down simultaneously, my tasks are all over the farm: in the summer kitchen, in the “dye shop”, in the fields and yes, here, at the computer. In the kitchen I discovered a new love and an old sweetheart. My new love: home made ketchup. The depth of flavor as I simmered down a pile of second grade tomatoes along with the leftover jimmy nardello sweet peppers was evident in the smells that filled the kitchen. The end result: unbelievably good! I immediately roasted some potatoes and thawed one of our last packages of hill and hollow grass fed beef. The simplicity and delight of the meal is beyond words. Homemade ketchup=new love. On the adjacent burner I simmered 5 pounds of czech black hot peppers with garlic and vinegar for a batch of our now famous hot sauce. The deep color and mildly hot bite make it an old standby. I had some pots simmering in the dye shop as well. We picked another round of indigo leaves and wild goldenrod flowers to dye our yarn with. We have been using every free minute to turn our woolen yarn blue, yellow and green in the past weeks and this week was no exception. There is nothing quite like spending quiet moments transforming colors. And don’t forget my office work. Without sharing too much information with you in this short space, we are currently working on not one but two computer intensive, super progressive, representative of a new age, farm projects. Believe me, in the weeks ahead I will divulge far more information, but for now, I will keep you hanging. Finally, in the fields, the tomatoes are bidding us an abrupt farewell, but if there is anything that can make us feel pretty good about that it is the arrival of the watermelon. Really! The perfect year unfolds again. Hoorah.
Sautéed Chard and Bell Peppers
3 tablespoons olive oil
2 cloves garlic, chopped fine
1 bunch Swiss chard – ribs removed and sliced into 1″ pieces,
leaves sliced into ribbons along veins
1 large or 2 smaller yellow or red sweet pepper, sliced into 1″ squares
1/2 cup chicken broth or white wine
1/4 cup breadcrumbs
sea salt and freshly ground black pepper, to taste
grated Parmesan cheese, to taste
Over a medium flame, heat 2 tablespoons of the oil in a sauté pan and sauté garlic, chard ribs, and bell pepper for a few minutes. If garlic begins to brown, lower heat. Add chard leaves and broth, and simmer for another 2 minutes, stirring chard so that it wilts evenly. Meanwhile, in another small pan over a medium flame, heat the breadcrumbs with the remaining tablespoon of oil, and stir until brown, 1-2 minutes. Toss breadcrumbs with vegetables. Season with salt and pepper. To serve, divide between two shallow bowls and sprinkle with grated Parmesan.
Watermelon Salad with Feta and Basil
1 small seedless watermelon (or 1/4 of a large one)
1/2 of a red onion
16 leaves fresh basil
1/4 cup (2 ounces) crumbled Feta
2 tablespoons e.v. olive oil
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl or platter (you should get about 8 cups). Slice the onion into thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top. Crumble the Feta over the salad. Drizzle with the oil and lime juice and sprinkle with the salt and pepper
week eighteen in your basket:
eggplant
hot and sweet peppers
swiss chard
basil
garlic
watermelon
tomato/tomatillo choice

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