fall week 5

I don’t even know where the week has gone actually, we have been awash in a series of lovely autumn days that have all streamed quickly into each another. The fields started to dry out enough early in the week, that we started focusing on getting our garlic planted. It is a multi stage process that can go rather quickly or slowly depending, as with everything else here on the farm, on how many hands are on deck. It was a family only affair for the 2014 season and we learned that William can plant a clove fairly well and Madeline is the hidden family secret at popping the garlic bulbs. Each bulb must be separated into the individual cloves which are then planted I have to admit with a goal of 6000, by mid week my fingers were aching from the task! We didn’t quite finish the job, but we have just 1000 to go and with the field laid out, the garlic bulbs all popped into cloves, and a fully trained family, I have no doubt we can bang it out in the next day or so. I have spent a fair amount of time in front of the screen these past days trying to settle into a reasonable role carrying out our Indiegogo fund raising campaign. I launched it on Tuesday and it is proving to be an emotional, exciting, time consuming project. I won’t write more in this space, because I really want you all to check it out here:

There is a great video on there, for those of you that have never visited the farm, you could get a stunning virtual tour! I hope you all enjoy the basket this week, now, with another hard frost on the farm, we are solidly into the fall eating, squash, roots, greens and with these cool nights and brisk mornings, that is just the kind of eating I want to do!


Celeriac Mash

1 celeriac, peeled
olive oil
1 handful fresh thyme, leaves picked
2 cloves garlic, finely chopped
sea salt
freshly ground black pepper
3-4 tablespoons water or organic stock

The following is right off of JamieOliver.com
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it’s beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it’s a complete joy.
Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don’t get your ruler out – they don’t have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

And Martha Stewart comes up with the following use of the celery root:
Celery Root and Apple Slaw
1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
1/4 cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley

Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

fall week 5 in your basket:
salad turnips
another green choice
acorn squash

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