2015::fall 5

Oh the first hard frost has come and gone this past week. out in the field are the cold killed leaves of summer’s flowers and basil. It is a beautiful transition actually, the first frost. The 2015 summer ended predictably and smoothly offering the land and us farmers a huge sigh of relief. Not to mention the cold temperatures sweetened all these fall crops that now fill your basket
I would be lying if I told you I let go of summer without any resistance. I did take on the pet project of saving the summer squash. I dutifully folded protective row cover over the bed each night. I couldn’t resist. Remember, as you bite into these patty pans, think of me. As the wind died down last Friday Saturday Sunday and Monday nights out there I went, into the dusk saving one last taste of summer.
Other than that it was another week of wrap up in the gardens, we finished mulching our winter beds in the high tunnels, piled high our final fall compost piles , transferred all tender plants to the safety of the heated greenhouse and cleared the slate so I can actively prepare to attend the Southeastern Animal Fiber Fair next weekend. I will twist and pack all of our farm’s wool products and take them on the road. It is a complete unknown for me, so wish me and my fiber team luck as we plunge into the fiber scene with excitement I hope you all have a great week of fall eating, the salads are coming into their own now: fresh lettuce, spicy arugula, tasty cilantro. Yumm. Enjoy.

fall week 5 in your basket:
misato rose radish
patty pan squash

Carpaccio of Watermelon Radishes w/ Arugula & Citrus
Avocado Vinaigrette from Farmbox Direct

4 Watermelon radishes
1 small avocado, thinly sliced
2 to 3 oz arugula
2 Tablespoons freshly squeezed orange juice
¼ cup/ 60ml Avocado oil (or extra virgin olive oil)
1 Tablespoon freshly chopped herbs such as chives and parsley
1/2 tsp sea salt (plus more to taste)
Freshly ground black pepper
4 oz Fresh goat cheese for serving (optional)

Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates.
Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste. Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.
Creamy Celery Soup from Martha Stewart
2 tablespoons butter
1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 tablespoons fresh lemon juice
Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

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