2015:17

The weather could not have been better. With sharp, shiny days and cool nights we are all overriding end of season exhaustion with sheer exhilaration. Weather can do that to a farmer. The week was spent almost entirely in the garden. With no new sheep to shear, no immediate fences to erect and no workshops to host, we just had at it. Almost all of our fall plantings are cultivated, mulched and covered with protective row cover. There is nothing quite like shiny sheets of white fabric in the field that heralds in the fall season ahead. Love this image. We use this row cover for more than one reason. It offers some degree of frost protection and acts as a barrier against those insect pests that can easily damage young plants in the field. The process of deploying row cover is somewhat tedious. Imagine a 12 foot wide 200 foot long sheet. Now picture trying to secure said sheet delicately placed over 3 inch high plants. Now picture wind. Having done this more times than we care to remember it is always a welcome relief to see the project done.
We also began the process of butchering our fall meats. While not an easy job, it is incredibly satisfying to raise and eat our own farm proteins. We began with the largest of the season’s lambs and one pig. Now, our freezers are full and many of yours will be too by the time you read this. If anyone else is interested in our farm’s grass finished lamb or gmo-free pork, please talk to me, there are still some cuts left and we would be happy to know you are enjoying these items from our farm.
FALL EXTENSION we are in the final weeks of the main season. we remain thrilled about our fall extension! Hoorah! With so many weeks between the main season and Thanksgiving, we know everyone wants to keep on eating! The cost for the half share for the Fall Extension is $225, the not quite full share is $330, the full share is $450 and the family share is $540. It is with my deepest autumnal excitement that I wish you all a great week and a wonderful late summer salad. Fave.

Hey yeah, hey yeah, my salad’s back. Those who know me understand my adoration of lettuce. Those who don’t, well, now you know. Lettuce. Arugula. Say no more.

Basil Vinaigrette from WGC
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.

Garlic Vinaigrette from martha stewqrt
1 small clove garlic
Coarse salt
2 tablespoons red-wine vinegar
Freshly ground black pepper
3 to 4 tablespoons olive oil

Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes. Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed. To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.

week seventeen in your basket:
tomatoes/green tomatoes
peppers
eggplant
tomatillos
basil
lettuce
arugula
garlic

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