The weather right now is windy and drizzly, but up until this very day we have had a series of incredible fall days. I suppose if you thought about it, the temperatures have been a bit on the warm side, but nothing stopped ole Farmer Paul and I from planting our garlic crop this week! It is always a celebration when the garlic is in, and this year was no different. Our last big field task of the season is getting the 6000 cloves planted. It is early on harvest morning as I write this we are readying ourselves for the first brisk harvest of the season. We don another layer, wear our rubber boots, start with a good hot tea and off we head into the dawn. I have spent the evening hours over the past week preparing for back to back fiber festivals. The first one, where I will be as you read this, is in Murfreesobro. A new to me show, everyone claims it is really the best local show, so we shall see. I have tagged and twisted and packed all of our yarn, roving, lambskins and weaving over the past days in an effort to create a fabulous display of Hill and Hollow Farm’s Wool Products. Next week we will take the show on the road to Asheville for a huge regional fiber show, SAFF. This is the first of many reminders that there will be no CSA share next week as we take the days off to travel as a family to North Carolina . I hope you are all cozyng up to this first cool weather and find the time to roast some of these radishes, make a heart soup from the winter squash and in general enjoy this transition to cooler temperatures. I feel so lucky that I can actually wear my hand made woolen items to this fiber show, perfect!! with thanks, enjoy.
Watermelon Radish, you are so beautiful!!

Watermelon Radish Salad with Citrus and Goat Cheese
From alexandracooks.com
1 shallot or half of a small red onion
2 to 3 tablespoons white balsamic vinegar
kosher salt
2 to 3 watermelon radishes
2 to 3 oranges, clementines, grapefruit, etc.
a handful of walnuts, toasted and chopped
goat cheese to taste
chives, minced, optional, but they add some nice color
olive oil to taste
Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. Season all over with salt.
Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
Let sit a few minutes (or longer — it benefits from a brief rest) before serving.

Roasted Watermelon Radishes
1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

fall week 4 in your basket:
winter squash
misato rose radish
peppers sweet and hot

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It has been an amazingly productive week on the farm. We welcomed a lovely couple from North Carolina last Friday and together we basically got the farm in perfect fall order. The high tunnels were stripped of their summer fruits and planted to fall and winter roots and greens. we planted, mulched and covered over a thousand strawberry plants. We harvested our crop of bloody butcher field corn and we got a significant start on planting the garlic. We twisted skeins of yarn readying for the fall fiber season and we found a lot of time to enjoy the amazing fall weather: the beginning of the true color change in the woods. We watched the second presidential debate together and swapped tales of farming along with political beliefs. It has been an enriching week with new friends and cool mornings. They lent their hands with the harvest today and then drove away headed to Ohio for a wedding. Now with an afternoon ahead of me, I will wrap it up here, grind some fresh cornmeal and look forward to seeing you all tomorrow at market!

Radish Top Soup and Slow-Roasted Radish
Roots with Fennel Seeds adapted from Viviane Bauquet Farre
For the radish-top soup::
3 tablespoons extra-virgin olive oil
4 shallots, skinned, halved, and finely sliced (1 1/4 cups)
1/4 teaspoon red pepper flakes
2 garlic cloves, skinned and finely sliced
8 ounces Yukon Gold potatoes, peeled and cut in 1/2-inch cubes (1 1/4 cups)
3 cups vegetable stock
2 1/2 cups spring water
1 teaspoon sea salt, or to taste
freshly ground black pepper, to taste
12 ounces radish tops without the tough stems (or 12 ounces mustard greens), leaves and tender stems
cut in 1/2-inch strips (14 cups loosely packed)
1 tablespoon crème fraîche
lemon-infused oil as garnish
For the roasted radish roots::
24 ounces watermelon radish roots peeled and cut in 1/4-inch slices
2 teaspoons fennel seeds, crushed in a mortar
1/2 teaspoon sea salt, or to taste
freshly ground black pepper, to taste
1 tablespoon maple syrup
3 tablespoons extra-virgin olive oil
1. To slow-roast the radish roots: Heat the oven to 425º F (218º C). Place the radishes in a heavy-bottomed
nonstick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt, and
pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil, and bake
for 45 minutes, until very tender, tossing once halfway through the cooking. 2. Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and serve with the soup. 3. To make the soup: Put a large heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Stir well and sauté for 2 to 3 minutes until softened, stirring from time to time. Add the potatoes, stock, water, and salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted, about 1 to 2 minutes. Reduce heat to medium to medium-low, cover the pot, and simmer for 20 minutes, until the potatoes are tender. 4. Add the crème fraîche and purée the soup with an immersion blender or a food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm.5. Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots.Drizzle the infused oil on the soup and serve immediately .6. The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.

Fall week 3 in your basket:
misato rose radish
turnips with greens

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It has been a wonderful week here on the farm as we begin in earnest our final push of the season. The transition from summer to fall to winter is a complicated dance. The summer fruit crops are still producing, but they need to be moved out of the way to make room for our late season plantings. It is hard to rip out a plant still loaded with eggplant or sweet peppers or tomatoes, but it has to be done to make room for beets and carrots and cabbage and berries!! Last year we grew strawberries in the high tunnel for the first time. We planted in fall and were able to harvest amazing fruits the following spring. (sadly they ripened before we started our market season so you all tasted the fruits of our labor in the form of strawberry jam which I hope you loved!) We made a pinky promise to ourselves to not only do the crop again but to plan to be marketing at the time they ripen so you can taste the sweetness. Two different local growers offered us strawberry plants and honestly we said yes to both of them. Four hundred plants went immediately into the old tomato bed in a high tunnel and the next thousand will go into the field for hopefully a slightly later crop. I figure you all can bid farewell to the tomatoes with the hope of a fresh berry next spring, right?
Fast forward, hours later, those thousand berry plants are safely in the ground, we have welcomed a lovely couple of WWOOFers to the farm for a week, the sun is setting and I am cooking the biggest bunch of kale EVER for dinner. These Fridays are long days indeed but now, this one feels just perfect. The cool evening air is soothing, the new friends are rather entertained by William’s detailed description of everything, and I can honestly say it has been a lovely week gone by. I look ahead to a work week with these guests from North Carolina, perhaps our last big one of the season. For now, I am happy to eat kale and look at a long bed of strawberry plants safely in the ground. I hope you all have a wonderful week. Remember, eat your greens……

Fall week 2 in your basket:
turnip greens
tat soi

Browned “Butter” Pasta with Tatsoi
An old favorite, almost always the first thing to do with tatsoi!!
1 pound pasta of choice, preferable curved or with ridges.
½ stick unsalted butter.
Sea salt & freshly ground black pepper
Leaves of a large bunch of Tatsoi, rinsed
½ cup of chopped fresh sage
Freshly grated Parmesan.
Lemon wedges
Cook pasta to al dente in salted water. Drain well.
While the pasta drains, melt butter in a skillet. Swirl the butter in the pan as it foams. When the butter begins to brown, toss in pasta & mix to coat with butter. Salt & pepper to taste.
Add Tatsoi & sage & cook until lightly wilted, about 1 – 2 minutes. Plate & serve immediately with grated Parmesan & lemon wedges on the side.
Gina’s Turnip Greens
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted
Heat olive oil in Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

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