The rain has not stopped falling here on the farm for days and days. Normally this can be rather distressing, and in this case it was a little grim, but basically, the family adjusted quite well to the indoor time. There was also another cook at the helm. Yep, in preparation for his post at the Grow Local Kitchen at the Farmers Market Night market event, Paul cooked and cooked and cooked all week long. Testing recipes and finding his culinary groove, I had a much needed, truly appreciated respite from the task of feeding my hard working family. Now, it is dawn on harvest day, we have been up since way before light prepping to execute this jam packed weekend. I will hold down the fort while Paul heads to town for what will surely be history in the making. I have spent quite a bit of time in front of the computer on these rainy dark days, perfect timing really, because next week I am officially launching my Indiegogo crowd funding campaign. I have already written about it here and talked to many of you as well, but I am excited to use the internet and this latest model of fund raising. We are raising funds to renovate the kitchen of the Hill and Hollow Farm Stay. It is an amazing project that will fulfill so many of our dreams for the future of the farm: host more, educate more, share more of the farm life. It is my most sincere hope that you all join us as we open another chapter of our farm’s ever evolving tale. I will send an email out early next week with a link to the crowd funding site. Check it out, there are some great old pictures and long descriptions of our vision for the future. I offer each of you so much thanks for your ongoing support and enthusiasm for our work, it is the truest joy of our days. In anticipation of the next thrilling stage, I thank you again. Have a great week! Oh and potatoes with leeks and celeriac, whew, exciting new foods to explore!
Potato Leek Soup adapted from Pop Sugar
2 tablespoons unsalted butter or a neutral oil, such as canola
1 pound potatoes peeled and roughly chopped
1 pound leeks, cleaned and thinly sliced
6 cups vegetable stock or light chicken stock
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes.
Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches. Add the cream, and season to taste with salt and lemon juice.
Ladle into bowls, and garnish with a dollop of crème fraiche and minced parsley.
Jamie Oliver’s Potato and Celeriac Gratin
1 kg potatoes, peeled and sliced into 1 cm slices
1 large celeriac, peeled and sliced into 1 cm slices
1 onion, peeled and finely sliced
sea salt and freshly ground black pepper
2 cloves garlic, peeled and finely chopped
75 g Cheddar cheese, grated
6 00 m l double cream
1 small bunch fresh flat-leaf parsley , leaves picked, stalks roughly chopped
Preheat your oven to 400°F . Place the potatoes, celeriac and onion in an earthenware-type baking dish. Sea son generously . Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavors. Sprinkle over the extra cheese, and bake in the preheated oven for 50minutes, or until tender and golden. Sprinkle over the parsley leaves. I like to leave the gratin in the dish, pop it in the middle of the table and dig in.
fall week 4 in your basket: