fall week 7

I am lacking for space and time here, so I will keep it brief, which is not easy for me. First and most importantly, please note, we will not be delivering next week, Saturday, November 15th. We will be attending and presenting at the National Biodynamic Farming Conference in Louisville. We will return to the farm and look forward to greeting and sharing with you all one final basket on Saturday, November 22nd. Just in time for thanksgiving. We have had a great late autumn week with lots of fires in the wood stove, more knitting than usual, indoor work, and campaigning! I have spent quite a bit of time on the computer working to raise funding for the Hill and Hollow Farm Stay, a tough and fulfilling process. Check it out.


Have a great week friends and see you on November 22nd!

White Turnip Salad with Miso Ginger Vinaigrette
By Harmony Valley Farm
1 bunch baby white turnips (approximately 6-8 turnips with greens)
½ cups almonds, toasted and chopped
2 tsp white miso paste
4 tsp finely minced fresh ginger
3 green onions, sliced paper thin on the bias
2 tbs honey
5 tbs canola oil
4 tbs rice wine vinegar
black pepper, to taste
salt to taste
In a small mixing bowl, combine scallions, ginger, vinegar, miso and honey. Stir to combine, then
drizzle in oil to combine. Season with black pepper and set aside for about 10 minutes to allow the
flavors to “marry.” Trim the greens off of the turnips. Tear the turnip greens into bite sized pieces and set aside. Cut each turnip into 4-6 pieces and place in a bowl. Pour about one third of the dressing on the turnips
and set aside for a few minutes. Immediately before serving, add the greens to the bowl with the turnips and season lightly with salt and black pepper. Drizzle on a little more vinaigrette. Using tongs, toss the salad to combine and lightly coat the greens with vinaigrette. Portion the salad onto individual plates and top with toasted
almonds. Save any remaining vinaigrette to use with other greens.
Butternut Squash Soup with Coconut and Ginger from Food and Wine
2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)
Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut
into large pieces. Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated. Add the cooked squash, water, coconut milk and thyme sprig. Simmer
over moderately low heat for 15 minutes. Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.

fall week 7 in your basket:
swiss chard
salad turnips
winter squash

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fall week 6

“storm’s a comin’ squirrel” or “winter’s comin’ squirrel” I can’t quite remember which it is, but a memory of this line from a much loved kid’s book came to mind so often this past week. You see, we spent the better part of these lovely days stowing away our winter stores and finishing the last of our work in the fields before it was simply too wet and cold to do any more. We finished planting the garlic, harvested our field corn, dug the last of the sweet potatoes, packed all of the remaining winter squash into our root cellar and tried our darnedest to finish all we had to do before the true killing frost and November drenching arrived. As I write this the wind is blowing strong and I know the rain pouring is only going to get colder and colder as this storm blows through. But the good news is: WE DID IT. All we need to do now is close up the high tunnels and we are as ready as we can be for the winter that looms. This is a good feeling friends, and with the harvest nearly complete, we can turn our attention to keeping a fire burning in the wood stove and drying these soaking wet harvest clothes. Wishing you all a great week ahead, enjoy this ginger during the chilly days!


Honey Glazed Turnips from Martha Stewart

1 1/2 pounds turnips (about 3 medium), peeled and diced large
3 tablespoons honey
2 tablespoons unsalted butter
1 cup water
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Spicy Swiss Chard with Ginger also from Martha Stewart
1 bunch Swiss chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Chimichurri from david Lebovitz
1 chile pepper
1/2 cup extra-virgin olive oil
2 tablespoons red or white wine vinegar
2 teaspoons dried oregano (or twice that amount of freshly chopped leaves)
Optional: 1/2 teaspoon minced thyme leaves
3/4 teaspoon salt
4 cloves garlic, peeled and minced
1/4 teaspoon smoked or sweet paprika
1 1/2 cups lightly packed leaves of flat-leaf parsley
In a cast iron skillet, or directly over a grill, gas flame, or under the broiler of an oven, char the pepper, turning it a few times, until the outside is blistered. Remove from heat and let cool. Once cool, remove the stem, split down the middle, and remove the seeds. (You can leave them in, but they may be quite spicy.) Chop half of the pepper and add it to a medium bowl. (Reserve the remaining half of the chile for another use.)3. Add the olive oil, oregano, thyme (if using), salt, minced garlic, and paprika, and stir. Finely chop the parsley and stir it into the mixture. Taste, and add additional salt and vinegar, if desired. Serve with beef or lamb. Toss with pasta. etc

fall week 6 in your basket:
swiss chard
red turnips
winter squash

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fall week 5

I don’t even know where the week has gone actually, we have been awash in a series of lovely autumn days that have all streamed quickly into each another. The fields started to dry out enough early in the week, that we started focusing on getting our garlic planted. It is a multi stage process that can go rather quickly or slowly depending, as with everything else here on the farm, on how many hands are on deck. It was a family only affair for the 2014 season and we learned that William can plant a clove fairly well and Madeline is the hidden family secret at popping the garlic bulbs. Each bulb must be separated into the individual cloves which are then planted I have to admit with a goal of 6000, by mid week my fingers were aching from the task! We didn’t quite finish the job, but we have just 1000 to go and with the field laid out, the garlic bulbs all popped into cloves, and a fully trained family, I have no doubt we can bang it out in the next day or so. I have spent a fair amount of time in front of the screen these past days trying to settle into a reasonable role carrying out our Indiegogo fund raising campaign. I launched it on Tuesday and it is proving to be an emotional, exciting, time consuming project. I won’t write more in this space, because I really want you all to check it out here:

There is a great video on there, for those of you that have never visited the farm, you could get a stunning virtual tour! I hope you all enjoy the basket this week, now, with another hard frost on the farm, we are solidly into the fall eating, squash, roots, greens and with these cool nights and brisk mornings, that is just the kind of eating I want to do!


Celeriac Mash

1 celeriac, peeled
olive oil
1 handful fresh thyme, leaves picked
2 cloves garlic, finely chopped
sea salt
freshly ground black pepper
3-4 tablespoons water or organic stock

The following is right off of JamieOliver.com
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it’s beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it’s a complete joy.
Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don’t get your ruler out – they don’t have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

And Martha Stewart comes up with the following use of the celery root:
Celery Root and Apple Slaw
1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
1/4 cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley

Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

fall week 5 in your basket:
salad turnips
another green choice
acorn squash

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