2016.18

You know what? Right now, the wind is blowing cool, crisp, air. If ever there were an autumn that I wanted to arrive, it would be this one. I am not sure if it is just me getting older (yes, my big 50 is just weeks away) but this summer has been super hot and sticky for me. I slept like a babe last night with temperatures dropping into the 60’s, windows wide open welcoming the fall that seems within reach. Yes. When we ventured out this morning for our first harvest without helping hands, both Paul and I were visibly energized and totally refreshed. Weather is so critical not only for our farming livelihood, but in our very being. I can not overstate how darn happy I am right now to feel the cooler air blowing, offering a glimpse into the fine fall that is just around the corner. Wow. The week past has been a good one. We had a delightful pair of helpers on the farm and we did a great amount of fall planting, setting kale and parsley, cabbage and broccoli. We also tended to our earlier fall plantings of turnips and arugula, kale and tat soi. Paths were mulched, rows of fall greens cultivated, all with great optimism for the season ahead. We also began the process of butchering our farm’s meats. Fall is a time for wrapping up and readying the farm and ourselves for winter. Part of that process is always a seasonal slaughter and this year is no different. We brought our 2 pigs to the local butcher early in the week and picked up a great array of GMO-free pork towards week’s end. I will send an email to you all this week for you to place orders on our farm’s pork, we have sampled the cuts over the past couple of days and are super pleased. If any of you is not receiving my emails, please reach out to me and let me know if you are interested in pork ( or lamb which is next on the agenda) and I will be sure to get you on our mailing list, my email address is on this newsletter above the recipe. I have mentioned the fall extension, but not sure how many of you actually read my emails or this newsletter, so I will be a bit redundant here. (for those of you that read both, sorry, sorry!) we are doing a Fall Extension this year. I have to admit there have been some moments since the barn fire where we felt rather overwhelmed and contemplated ending after the main season. Alas, the good food doesn’t want to stop! Our transition to the late season is well underway here on the farm and it will be an honor and a pleasure to continue growing for you as the season’s change. Details in an email later this week or in the next newsletter. Wishing you all a safe and enjoyable holiday weekend.

week eighteeen in your basket:
peppers
eggplant
cucumbers or summer squash
sweet basil or thai basil
garlic
tomatoes
leeks
potatoes

Potato Leek Soup just to be classy, this is adapted from
Julia Child’s version!
Ushering in the fall season with this delight!!
2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), 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 (this time will vary greatly depending on the surface area of the bottom of your pot).
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 (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
Thai Basil Pesto
2 c Thai basil leaves (some stems are fine too)
3 Tbs plain roasted peanuts
1 Tbs your favorite sweetener (I like agave and coconut sugar)
1 Tbs rice wine vinegar (or another white vinegar if you prefer)
2 Tbs sesame oil
3 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp low sodium soy sauce Combine all ingredients in food processor and puree to consistency you like.

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