fall week 7

I am lacking for space and time here, so I will keep it brief, which is not easy for me. First and most importantly, please note, we will not be delivering next week, Saturday, November 15th. We will be attending and presenting at the National Biodynamic Farming Conference in Louisville. We will return to the farm and look forward to greeting and sharing with you all one final basket on Saturday, November 22nd. Just in time for thanksgiving. We have had a great late autumn week with lots of fires in the wood stove, more knitting than usual, indoor work, and campaigning! I have spent quite a bit of time on the computer working to raise funding for the Hill and Hollow Farm Stay, a tough and fulfilling process. Check it out.


Have a great week friends and see you on November 22nd!

White Turnip Salad with Miso Ginger Vinaigrette
By Harmony Valley Farm
1 bunch baby white turnips (approximately 6-8 turnips with greens)
½ cups almonds, toasted and chopped
2 tsp white miso paste
4 tsp finely minced fresh ginger
3 green onions, sliced paper thin on the bias
2 tbs honey
5 tbs canola oil
4 tbs rice wine vinegar
black pepper, to taste
salt to taste
In a small mixing bowl, combine scallions, ginger, vinegar, miso and honey. Stir to combine, then
drizzle in oil to combine. Season with black pepper and set aside for about 10 minutes to allow the
flavors to “marry.” Trim the greens off of the turnips. Tear the turnip greens into bite sized pieces and set aside. Cut each turnip into 4-6 pieces and place in a bowl. Pour about one third of the dressing on the turnips
and set aside for a few minutes. Immediately before serving, add the greens to the bowl with the turnips and season lightly with salt and black pepper. Drizzle on a little more vinaigrette. Using tongs, toss the salad to combine and lightly coat the greens with vinaigrette. Portion the salad onto individual plates and top with toasted
almonds. Save any remaining vinaigrette to use with other greens.
Butternut Squash Soup with Coconut and Ginger from Food and Wine
2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)
Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut
into large pieces. Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated. Add the cooked squash, water, coconut milk and thyme sprig. Simmer
over moderately low heat for 15 minutes. Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.

fall week 7 in your basket:
swiss chard
salad turnips
winter squash

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