Well, for all those who made us laugh and feel better about the tough couple of weeks we have had, thank you so much! I can’t tell you enough how grateful we are for your support and encouragement. One question Will and I are asked all the time is why we would ever choose to pick a profession like ours. I can tell you right now that the people we have gotten to know through our farm is definitely one of the motivators that keeps us going.
We had a pretty good week this week. Most of the field is pretty weed free, and we finally had a succession of planting that did not get compacted or washed out by heavy rainfall! One of the toughest things for us in a wet year like this one is success with direct seeding crops. Most vegetable seed is quite tiny; combine that with a heavy clay based soil, and inches of rain, you can imagine that those tiny seeds would have a tough time coming up through the compaction. Usually what will happen is the planting will be extremely spotty and we have to decide if what made it is worth the time it takes to weed and maintain for the amount harvested. Since this planting looks so wonderful, we will be seeing Spinach and salad mix back in our near future to finish out the season. The tentative plan is to have about seven more weeks of CSA pick ups: ending the week of October the 22nd. We could end up finishing one week early, or going an extra week, weather depending.
Acorn Winter Squash (You will begin seeing more winter squash now that we are getting into fall. These keep for a long time and flavor actually improves with storage so don’t be afraid to let them sit in your pantry for awhile)
Some recipes to inspire your cooking this week:
Tabouli Salad (from http://www.pinchandswirl.com)
1½ cups boiling water or brot
1 cup dry bulgur wheat (we also like to use quinoa)
1 t salt, (omit if you are using broth)
juice from 1 lemon, 2-3 T
¼ cup extra virgin olive oil
1 clove garlic, minced
3 scallions, finely chopped
½ cup minced fresh flat leaf parsley
a dozen or so fresh mint leaves, minced
1 large tomato, coarsely chopped
2 cucumbers, peeled if you like and cut in ½-inch cubes
2-3 ounces crumbled feta
1 Fennel bulb (we love to add fennel to our tabouli)
Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
Fluff bulgur with a fork and then allow to cool to room temperature.
Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve
We like to make this salad ahead of time and eat it for lunch. If you make it ahead of time we’ve found that its best to add the tomato only when you’re ready to eat.
Curried Indian Vegetable Soup
2 teaspoons olive oil or butter
1 large onion, chopped
1-inch piece fresh ginger, grated or minced
small handful of jalapeno, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1 tablespoon curry powder
1 large carrot, diced
2 medium potatoes, diced
6 to 8 mushrooms, roughly chopped
4 to 6 cups vegetable stock or water
1 1/2 teaspoons sea salt, or to taste
2 large tomatoes, finely chopped
juice of 1 lemon (3 tablespoons)
1/2 cup coconut milk or yogurt
2/3 cup frozen peas
2 tablespoons fresh parsley or cilantro, chopped
Heat the olive oil or butter over medium heat in a large saucepan or soup pot. When hot, cook the on stirring, until the onion begins to brown.
Add the ginger, hot pepper, ground spices, and stir for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes or until the vegetables are tender.
Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. Add the peas and cook for a few minutes longer. Stir in the fresh coriander or parsley and serve hot.