So it may have been 80 degrees and humid yesterday, but for some folks, winter eating has started! Good thing there were plenty of salad fixings in the Share so they can ease into those delicious root crops. And of course the pumpkin will be right there to make everyone feel secure once the fall-like weather returns.
It never fails – when Misse and I pack up the Shares we always wish we were getting one as well. Of course we have all of it at our disposal…but there’s just something about having it all boxed up for you just like a great big present that makes you want to smile:)
Week One Share -
head lettuce, kale, micro-arugula, parsley, broccoli, sweet potatoes, multi-colored carrots, multi-colored beets, winter radishes, rutabaga (not shown), garlic, pie pumpkin (not shown), onions and a prepared dish of Southwestern Style Spaghetti Squash
Everything in this dish grown on the Two Farms except the spices and cheese – now that is local deliciousness!
Now of course these pictures are blurry and rushed but after a long day of packing and delivering I still had places to go and people to meet! More specifically, I had a date with my husband and tickets to see Sir Richard Thompson at the Lebanon Opera House. More than I could have dreamed, it was just the man and his guitar and yes, he sang Dimming of The Day. And Vincent Black Lightening! And Beeswing! And Wall of Death! And I could go on! Am I dating myself? Who cares! Someone asked if I was Misse’s mother yesterday. We did the math and yes I could be!
And now? Back to the harvest and indeed with a smile on my face!
We’ll be at the Northfield Farmers Market today with these delicious pizza’s plus loads of fresh veggies. See you there!
Spinach W/ Browned Onions, Roasted Peppers, Kalamata Olives and Feta Cheese
Maple Balsamic Onion W/ Chevre
Basil Pesto W/ Sun Gold Cherry Tomatoes and Fresh Mozzarella
We know it’s only August but like any good critter you should already be thinking about how you’ll be eating this winter! The Barnyard and Field Stone Farm are already busy at work like ants and squirrels making sure we, and hopefully you, don’t go hungry during the long months of winter, and trust us – they will come!
Everything is ripening at a fast pace now and storage crops like garlic have already come in from the fields.
Beans, squash, and corn all look great. Freezers are filling with berries and jars are capturing summer flavors at their peak.
It’s time to start thinking about it yes indeed. Visit the 2014 Winter CSA page to learn more about how you can sign-up so you’re not left out in the cold this winter!
ANYTIME’S THE RIGHT TIME!
Every time Misse and I get together to pack the Shares we say we should take a picture of ourselves. And then we don’t! Well as luck would have it, just as I am sporting a new “do”, Misse’s husband Josh was there to oblige this week.
So, after wearing hats and crawling around harvesting greens, here we are in all of our glory – crooked glasses and all!
But don’t pay attention to us – look at the Share!
Fresh kale, fresh spinach mix, garlic, parsnips, potatoes, eggs, basil pesto (frozen), yellow beans (frozen), dilly pickle chips, tomato-carrot soup, wood-fired tomato sauce, and a Provencal Rustic Potato Tart! Vermont winter Salade Nicoise anyone?
Week 9 Provence!
Well it must be 2014 because I just had to renew my “domain” for another year. I guess I must have been in a coma since August as that is the last time I posted anything even though I pay for it. So here goes – a nice condensed post about the 2013 Fall/Winter Share thus far, which has been amazing! So far we have traveled to Great Britain, Greece, Italy, Africa, India, Chile, and Switzerland. We have dined on Shepherd’s Pie, Spanikopeta, Polenta with Tomato Sauce, Sweet Potato Soup, Mulligatawny Soup, Corn Empanada’s, and Spaetzle with Sauerkraut and Cheese. In addition to these wonderful entree’s, every other week folks are picking up very hefty bags of fresh veggies as well as delightful additions such as dried tomatoes, canned chutney’s, frozen raspberries and frozen pestos just to name a few. The weekly newsletters have been interesting (we think!) with tidbits about the countries as well as recipes and ideas for how to use up the beautiful array of local and organic produce.
Polenta dinner using Butterworks Farm cornmeal, fresh heirloom tomato sauce, Consider Bardwell cheese and steamed kale
Eating locally in winter certainly doesn’t need to be boring!
Next week? Provence and the wood-fired brick oven!
Well it’s official. Our house is clean, indeed spotless, for the first time since May. Having 27 folks for dinner (family reunion) will do that for you – that and a lot of elbow grease. We’re talking all windows cleaned, all carpets washed, new paint in strategic places, and new porch furniture. And guess what? Nobody even came in except to use the bathroom! It was a picture perfect day and evening last Saturday with lots of running around games outside and lots of eating out at the wood-oven pavilion.
My strategy for feeding that many people? Field Stone Farm Pizza and some salads! The pizza’s reheat beautifully either in the oven or on grills (we use both) and we never missed a beat rolling out one beauty after another.
For the kiddos or less adventuresome we had some plain tomato sauce and cheese and then stepped up a few of those with local sausage, peppers and onions. For the more adventuresome (and even the kids were drawn to the beauty and actually LIKED them) we pulled out Chanterelle Mushroom, Bacon, Snap Pea and Goat Cheese; Chioggia Beet, Red Onion, Goat Cheese; Basil Pesto, Red Onion, Dried Tomato; Balsamic Onion, Bacon, Goat Cheese and I’m sure there were others. We even had a couple of gluten-free. Ended the whole shebang with ice cream sundae’s and everyone was happy and stuffed and it was SO EASY.
Thinking about an EASY delicious meal to wow your guests? Talk to us. We can make a bunch for you and we can also cater your event.
For veggies this week the list of choices seemed endless. Lots of crunch value with freshly picked kohlrabi, salad turnips and carrots. We are fairly swimming in cucumbers, tomatoes and blueberries. Bold summer lettuces, lacinato kale and Swiss chard topped the greens charts and nice big bunches of basil are there for folks who choose to make pesto.
Having choices in the CSA Share is great but it also means there are things that get left behind for us to deal with…
We’ll be making pickled beets this weekend as well as salsa and relish.
We’ll also be eating well, albeit it’s usually late…can’t believe someone left that NY Strip Steak behind!