I would be lying to you if I said that harvest day wasn’t a little tense. Managing our moods on Fridays doesn’t always work. Much less the first harvest day that is without the helpful hands of our apprentices. A family only harvest day, yep, you can probably only imagine how that can go. Not this year, the perfect year, today is unfolding so well. Leading up to this day, we have had a super calm productive week easing into an off season schedule. The combination of not having my morning milking chores and the absence of a team of apprentices that paul has to guide through the daily activity, has made for a relaxed enjoyable series of days. We began each day lingering over the espresso and cream. As I stopped milking Addie, I stowed away a few dairy delights to defrost during the winter months, but quarts of cream piling up, that won’t happen again until she has a calf next spring. Today, however, we didn’t linger. When this harvest day dawned, the predicted rains arrived (the first in weeks) offering not only a much needed drenching to the fields, but eased any pressure of quickly harvesting the sun sensitive greens. Paul and I began the greens harvest with William at first light while the older children slept. Madeline, notoriously slow in the morning, had the house cleaned, her chores completed and was ready to take photos of the rest of us finishing the tatsoi and salad turnip harvest an hour and a half later. Wow. Sasha made breakfast for everyone, it is almost too good to be true. Now, with the most sensitive crops stored in the root cellar, we can work on the other items that will fill your baskets this week and ready the farm for the predicted cold weather following these rains. We are anticipating a frost to greet us this weekend, this is always a welcome moment as we see summer weeds perish with the below freezing temperatures. Usually we can bid almost any crop farewell at this point…except…maybe…the flowers… so I think we will head out there and spread some protective row cover around here and there. Have a great week friends, hope everyone gets a little cozy with the chilly temperatures over the weekend and enjoys some squash bisque!
Butternut Squash and Roasted-Garlic Bisque
here is the original squash bisque recipe that we just love, originally found in
Bon Apetit it is all over the internet now, I have doubled, quadrupled and halved
this recipe,with great success each time. When I make this recipe, I always
roast at least half of the volume of butternut in the oven while I roast the garlic.
This bisque is awesome if you do not do that, but it definitely adds incredible
depth of flavor! Fall is here, enjoy!
2 heads garlic, halved
1 teaspoon olive oil
1/4 cup butter
3 cups onions, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
4 lbs butternut squash, peeled, seeded, 1-inch pieces
6 cups chicken or vegetable broth
3 tablespoons fresh sage, chopped
1/2 cup whipping cream
1 tablespoon whipping cream
Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads.
Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil. Meanwhile, melt butter in heavy large pot over medium heat, add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes. Meanwhile, unwrap garlic and squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth. Stir garlic into soup. Use an immersion blender to puree or you can work in batches, in blender until smooth. Return to pot. Stir in 1/2 cup cream. Season to taste with salt and pepper. To serve, drizzle with remaining 1 tablespoon cream and sprinkle with remaining 1 tablespoon sage.
Fall week 2 in your basket: