2015!!

friends

greetings from a frosty farm. i hope this email finds you all warm, cozy and excited for the year ahead. here, with the mercury hovering at minus five, we couldn’t be better. really. an unusual scenario is playing out right now with your favorite farm family and i thought it a good moment to send you news. you see, paul and sasha are not here. yes, you heard me right, they are in california enjoying a full two week vacation with our relatives. reports have shown these guys hiking to bass lake, eating freshly harvested crabs, surfing, wow. anticipating holding down the fort solo, i was somewhat anxious (to say the least)but actually , as it plays out, madeline, william and i are having the time of our lives. without my two biggest guys, my kitchen time has dwindled and honestly i have some delightful free time. we are having a blast doing all the chores, hiking in the wintry woods, and well, taking it slowly. granted, we are not surfing the waves of the pacific or delighting in fresh seafood, but we’re psyched. and today, of all days, the day dawned frigid and we still have water flowing (thanks to extreme preparedness). with a hot fire raging in the wood stove, the coffee with cream tastes better than ever. this definitely is the moment to write you all and say welcome to 2015.

the year ahead looks promising, ringing it in with such amazing experiences for all of us, we are bubbling with enthusiasm. rumors have it that there will be some major shifts at the farmers market. details have not yet made their way to the farm, but we go into the market season with gusto and readiness for another phase at nfm. it is with highest hopes that i invite you all to sign up again for a season of eating with us. most things will remain as they have been entering our 16th (!!!!!!) year of hill and hollow csa. i have attached a copy of our enrollment form to this email, definitely let me know if any of your contact information has changed and if there is something special you would like to see in the coming year. we are working on seed orders right now, so this is the best time to let me know.

this is definitely getting too long, so i will close now. more details and more reminders to follow, until then, please let me know if you will be joining us again in the year ahead and what share size you will be enjoying!

warmest wishes,

robin

2015 Community Supported Agriculture Enrollment Form

Hill and Hollow CSA

8707 Breeding Road

Edmonton, KY 42129

270-432-0567

hhcsa@scrtc.com

www.hillandhollowfarm.com

Please sign me up for another bountiful season of fresh certified organic produce.

All produce is grown here on the farm with absolutely no chemical fertilizers, pesticides, herbicides, or fungicides! Full shares are half bushel baskets, half shares approximately half of that and produce is delivered for 20 weeks, May through September. We have finally raised the CSA price, the first time in five years. The half share size is officially up to $25 a week. We hope this doesn’t pose a hardship for anyone and if it does, please contact me to discuss. We would never want anyone to lack access to the freshest, cleanest, most nourishing foods for any financial reason. Truly.

Special family shares for anyone that wants to eat well and preserve the bounty, this is the share size for you!

if paid by April 15, 2015 $1250.00

Anytime After April 15, 2015 $1275.00

Full shares

if paid by April 15, 2015 $1000.00

Anytime After April 15, 2015 $1025.00

Half shares

if paid by April 15, 2015 $500.00

Anytime After April 15, 2015 $525.00

Not Quite Full Shares new in 2013 We designed this option for those half shares that would love that extra head of lettuce or a bigger pile of tomatoes but are not ready to commit to a full share each week. This share size will allow you to get a full share helping of some of your favorite items throughout the season. This was such a success and proving to be our most rapidly growing share size. Try it out.

If paid by April 15, 2015 $750.00

Anytime After April 15, 2015 $775.00

Again, please contact me directly to work out any payment plans, we have a policy of no person being denied access to true food for financial reasons. I am happy to accommodate. Always.

Name

Address

Phone

Email

TALK TO ME: tell me anything you think I should know to improve your CSA experience, I listen!

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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.

https://www.indiegogo.com/projects/hill-and-hollow-farm-stay/x/8723129


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
ginger

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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
tatsoi
parsley
red turnips
ginger
winter squash

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