Harvest day dawned calmly and for that I amtruly thankful. We spent the better part of yesterday preparing for today and the entire week mentally readying ourselves for the season ahead. This transition, the one from “off” to “on” can be tough sometimes: we scurry around finding our equipment (harvest and transport), locate all of our must haves for a long day off the farm, try to remember getting to the bank for small change, have all vehicles checked and readied for the demands of heavy loads and long miles, you can imagine. After the slow winter months, we can be a bit slow at the starting gate. This year however, we have it all together and this my dear friends bodes very well for the season ahead, our 14th.
This harvest day, as exciting as ever being our first of 2013, is even more thrilling because it also happens to be William’s 2nd birthday. Running bare butted around with a huge carrot dangling from his mouth, I think this is one happy toddler and we are all loving the sunny day and the festive feel in the air. Couple that with the exuberance of seeing you all tomorrow, well, right now, I truly believe things could not be better. With that long introduction, welcome to the 2013 season, it is going to be awesome.
Adding to the overall farm well being is definitely the presence of a fine crew. I know you have all been holding your breath since last year’s apprenticeship season ended unusually (to say the least). What will happen for 2013? you might have wondered once or twice. Well, let me tell you, three fine young women have found their way to the hollow and their presence here is perfect. Their stories will unfold with the season, but the “soggy bottom gals” (self named during a particularly damp week) are pioneer women in the making, and we couldn’t be happier.
The harvest is nearing completion, the barely 2 year old has woken from his nap and my pensive computer time is ending. Welcome friends, old and new, to the 2013 CSA season, we can not wait to eat with you in the weeks to come. Enjoy this first taste of spring.
week one in your basket:
Carrot Top Pesto
1 cup lightly packed carrot leaves (stems removed)
6Tbsp. extra-virgin olive oil
1large garlic clove
¼tsp. kosher or fine sea salt
3Tbsp. pine nuts, toasted
¼cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.
1 tablespoon extra-virgin olive oil
1 1/4 pounds small carrots
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup loosely packed fresh mint, thinly sliced
Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately