Seneca and I started our 2015 planting season last week, planting garlic into some newly prepared beds. Garlic has a long growing season, so the cloves are put in the ground in October in these parts, where they start to grow enough to have a head start in the spring, but not so much that they are damaged by the cold winter to come.Monday, October 20, 2014
2015 season begins
Seneca and I started our 2015 planting season last week, planting garlic into some newly prepared beds. Garlic has a long growing season, so the cloves are put in the ground in October in these parts, where they start to grow enough to have a head start in the spring, but not so much that they are damaged by the cold winter to come.
Monday, October 13, 2014
Recipe w/ winter squash
Miso-butternut squash soup w/ black beans and cilantro salsa
Ingredients: onion, olive oil, ginger, cumin, cayenne, butternut squash, miso broth*, cream, cooked black beans, yellow tomatoes, cilantro, shallot, sherry vinegar, salt and pepper
Preparing: Dice your onion and cook gently in olive oil. Add grated fresh ginger, 1-2 tsp cumin, a splash of cayenne pepper and stir for 1 minute. Next add cubed butternut squash, salt and pepper, and miso stock (about 4 cups of stock to one medium squash). Cook until squash is tender. Puree soup until very smooth. Put back on heat and stir in heavy cream (about 1/2-1 cup, to taste), cooked black beans, and chopped yellow tomatoes. Heat through.
Eating: Serve hot soup with this garnish/salsa: cilantro leaves, sliced shallot, 1-2 Tbsp sherry vinegar and salt.
Dish history: Leftover miso-squash soup (original adaptation from here) with some freshy-harvested black beans and end-of-season yellow brandywines... delicious. If you don't like cilantro (shame on you), at least stir in some sherry vinegar to the soup before eating.
* To make miso broth: I suppose everyone has their own method... I heat 1 cup of water for each Tbsp of miso paste. But the key is stirring the miso paste in a small amount of that water until it forms a paste, and then stirring it into the rest of the hot water. Never let miso stock boil.
Ingredients: onion, olive oil, ginger, cumin, cayenne, butternut squash, miso broth*, cream, cooked black beans, yellow tomatoes, cilantro, shallot, sherry vinegar, salt and pepper
Preparing: Dice your onion and cook gently in olive oil. Add grated fresh ginger, 1-2 tsp cumin, a splash of cayenne pepper and stir for 1 minute. Next add cubed butternut squash, salt and pepper, and miso stock (about 4 cups of stock to one medium squash). Cook until squash is tender. Puree soup until very smooth. Put back on heat and stir in heavy cream (about 1/2-1 cup, to taste), cooked black beans, and chopped yellow tomatoes. Heat through.
Eating: Serve hot soup with this garnish/salsa: cilantro leaves, sliced shallot, 1-2 Tbsp sherry vinegar and salt.
Dish history: Leftover miso-squash soup (original adaptation from here) with some freshy-harvested black beans and end-of-season yellow brandywines... delicious. If you don't like cilantro (shame on you), at least stir in some sherry vinegar to the soup before eating.
* To make miso broth: I suppose everyone has their own method... I heat 1 cup of water for each Tbsp of miso paste. But the key is stirring the miso paste in a small amount of that water until it forms a paste, and then stirring it into the rest of the hot water. Never let miso stock boil.
Recipe w/ parsnips
Parsnips w/ ginger
Ingredients: parsnips, butter, ginger, sour cream, salt + pepper
Preparing: Cut your parsnips into matchstick-thin strips. Blanch them in boiling water for 2 minutes. Cook grated fresh ginger in some melted butter for 2-3 minutes. Then add the parsnips, s+p. Next, add sour cream and toss to coat. At this point you can either continue to cook until hot on the stovetop, or pop it in the oven at 375F for about 15 minutes (the latter will result in a drier dish).
Eating: A good side dish to some stewed or braised red meat.
Dish history: Another adaptation from Classic Home Cooking.
October 2014 Workation
Thank you to all who joined our fall workation on Saturday. We had about 60 people join us here for some work in the garden - clearing beds and preparing them for the long winter and even weeding our fruit trees. It really means a lot to us and our farm to see so many friends, family and neighbors come together for a community day.
Enjoy some photos and the recipe for the corn chowder...
Enjoy some photos and the recipe for the corn chowder...
Recipe w/ corn
Corn chowder
Ingredients: onions, carrots, celery, olive oil, tarragon, potatoes, sweet potatoes, winter squash, chicken stock, corn, heavy cream, salt and pepper (serves 6-8)
Preparing: Dice your onions, carrots and celery and sweat in a pot with some olive oil. Meanwhile, chop potatoes (we don't peel ours), sweet potatoes and winter squash (we use butternut squash and delicata) to desired size, about 1/2 inch chunks. Once onions are translucent, add tarragon and salt and pepper and stir for 1 minute. Next add potatoes, squash and 4 cups of chicken broth and 4 cups of water. Simmer, partially covered, until potatoes and squash are tender. Then add corn kernels from about 4 ears of corn (if frozen, be sure to thaw them beforehand) and 2 cups heavy cream. Heat to hot and taste for salt.
Eating: Add grated cheddar cheese to each soup bowl and ladle the hot chowder on top.
Dish history: Made this for our 2014 October workation - a nice, hot soup on a cold, rainy day.
Ingredients: onions, carrots, celery, olive oil, tarragon, potatoes, sweet potatoes, winter squash, chicken stock, corn, heavy cream, salt and pepper (serves 6-8)
Preparing: Dice your onions, carrots and celery and sweat in a pot with some olive oil. Meanwhile, chop potatoes (we don't peel ours), sweet potatoes and winter squash (we use butternut squash and delicata) to desired size, about 1/2 inch chunks. Once onions are translucent, add tarragon and salt and pepper and stir for 1 minute. Next add potatoes, squash and 4 cups of chicken broth and 4 cups of water. Simmer, partially covered, until potatoes and squash are tender. Then add corn kernels from about 4 ears of corn (if frozen, be sure to thaw them beforehand) and 2 cups heavy cream. Heat to hot and taste for salt.
Eating: Add grated cheddar cheese to each soup bowl and ladle the hot chowder on top.
Dish history: Made this for our 2014 October workation - a nice, hot soup on a cold, rainy day.
Sunday, October 5, 2014
Final CSA basket
 |
| Baby chicks have arrived! |
Expect the following in this final basket:
Potatoes, sweet potatoes, squash, peppers, eggplant, beets, radishes, kale, braising mix, arugula, lettuce, parsley, leeks
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