fall week 8

We hit the ground running and haven’t really stopped this week. With some major projects to wrap up and a few grand ones underway, we had a precision week here with timely rains and jobs complete. Tucking away our garlic crop was high on the list. Once planted, the garlic overwinters here in the hollow under a thick blanket of mulch. Our local straw supplier had a crop failure this year due to the heavy untimely summer rains, so we had to seek another source. Having driven by a sign in town multiple times, I finally managed to write down said number, call and have delivered 100 bales of wheat straw. With barely minutes to spare, we started spreading the bales over the freshly cultivated garlic crop. Two afternoon sessions and saw the job just feet away from completion as the sun set Wednesday and the rain rolled in. we polished it off at dawn on Thursday, a bit muddier, but still thrilled to see that crop done for the year. While Deanna and I were spreading straw, Paul and Sasha were cleaning grand dad’s chimney readying him for a snug winter. The old farm house that he lives in was made for wood heat, as were all homes of that era. With two chimneys and a spot in each room for a wood stove, the modern propane heaters don’t do the home justice, nor do they keep the inhabitant warm. So, we vowed this year to get him a small stove to supplement the gas heat. The process began with Paul on the roof and what a roof it is. He took Sasha as his assistant and it probably is best he did, I can be a worrier in some instances and staring at my husband high in the sky is one of those times. Alas, two sessions there saw the chimney clear and ready to go. Whew. Finally, we had a trip to lowe’s to order for delivery the block and mortar to continue on our cellar project. It took some time and negotiation, but we smiled big as the flat bed rolled into the driveway and used it’s attached fork lift to place our pallets of materials just where we need them. The next step is long and will take many days over the course of the coming months, but laying the block is next on the forecast. We bid farewell to Charlotte this week, she is on her way back to michigan where she will join her family and condiser her next move in life. It is a challenging transition for us, the one into the “off season” and the departure of the apprentices is at the core of this shift. For now, Deanna is out there with Paul for her final harvest of the season as she will leave the farm this weekend. These are bitersweet moments my friends! The season’s end offers us a bit of a respite and for that we are thankful, but we also miss the smiling faces that have been in our lives for the past months. And finally, we will soon bid you all a farewell until spring. next week is the final week of the fall season. We will have an optional delivery on november 23rd for thanksgiving, so let me know your plans. Wishing you all a great week ahead!

Chihichurri
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Parsley Walnut Pesto
2 cups tight-packed flat-leaf parsley leaves
3/4 cup toasted chopped walnuts
1/2 cup grated Parmesan cheese
2 large cloves garlic, crushed
1/2 teaspoon salt
1 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze
Fall week 8 in your basket:
kale
tat soi
pac choi
parsley
winter squash
garlic

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