18 of 20

Summer finally arrived this week, just in time for August’s end. The summer that wasn’t (a term I have coined) is going out with a humid, hot blaze!. We have managed to have a a great week through the sweat, preparing more and more for the fall season ahead. Paul spent a lot of time on his tractor, preparing beds for the massive planting we hope to complete next week. We are in a weekly routine of indigo harvest Monday evening and cider pressing Tuesday evening. I find that with so much going on it makes my head swirl, weekly rituals such as these help define the days. With other slots of time open to all the other farm tasks, we work together or independently to get it all done. For me, it is the bits and pieces of food preservation still finding their way to my to do list (without tomatoes, my canning season has been all too easy). Over the past days, I managed to freeze many quarts of green beans, make and can 3 pints of home made sriracha, freeze 5 batches of pesto and generally feel somewhat satisfied about our winter supplies sans tomato goods. Each year is different I have come to note (15 years into this) and if I breathe deeply, let go of my expectations and forge ahead, each year is quite lovely in it’s uniqueness! Tomato or no, we are proceeding rapidly into autumn, my favorite season hands down. The days are definitely getting shorter, morning tea has us watching the sun rise and the dusk is earlier and earlier. Our salad bowls are once again full of greens, not only summer’s fruits. There are only 2 weeks left of our main season, wow. Eighteen weeks of twenty have passed. For those of you that have not yet let me know if you will join us for the fall extension, please let me know sometime in the next two weeks. If anyone has any questions or is on the fence about fall, email me and I can share more details. Of course, I hope you will join us. Wishing you all a lovely holiday weekend with some tastes from the farm finding their way to your party plates.

Celeriac Salad with Roasted Red Pepper and Pear

from lots of nice things

1 small celeriac, peeled then grated2 roasted red peppers, sliced1/2 pear, sliced1/2 red onion, thinly sliced1 tbsp olive oil1 tsp cider vinegar1 tsp lemon juicePinch of chilli flakesSprinkle of parsley and mintSalt & pepper

Grate the celeriac using a food processor if you have one, or by hand.Place all the ingredients together in a salad bowl and mix in well with your hands.Season to taste and add more olive oil if you like.Serve with warm bread and homemade hummus.

Roasted Red Pepper and Arugula Salad

2 large or 3 smaller bell peppers3 tbsp olive oil1 tsp sugar (optional)1 tsp Dijon mustard1 garlic clove, chopped1 bunch arugula

Grill or broil the peppers until fairly blackened. Transfer to a plastic container or closed paper bag to cool to room temp.When peppers have cooled, remove and discard seeds and core (and the skins if you like).Coarsely chop and toss with the arugula. Combine oil, sugar, mustard and garlic in a jar – shake well and drizzle over salad.

week eighteen in your basket:

peppers

celeriac

arugula

tat soi

herb choice

fruit option

 

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