Time flies when you’re having fun! And that is exactly what is happening with The Two Farms Winter CSA. This week we focused on Mediterranean cuisine with a delicious vegetable stew with a dollop of French Rouille – how utterly too too!
Follow that with a bag loaded with goodies – large heads of Tokyo Bekana (not Mediterranean but what the heck), Romaine Lettuce, Spinach, Dill, Parsley, Basil, Bulb Fennel, Carrots, Potatoes, Sweet Dumpling Squash, Leeks, Garlic, Pea Shoots and some lovely prepared Baba Ganoush made over the summer.
Not mere paltry bags these, but heavy loads requiring two hands and possibly an extra set of hands for the weak or impaired.
One can only imagine the newsletter that went out with all of the recipes and other tidbits of info – for instance how to pronounce Rouille…yes one can only imagine…
Gorgeous greens harvest yesterday for Week Two Winter CSA. Besides this Tokyo Bekana and Baby Bok Choy we also gave out a spinach/chard mix, baby greens salad mix, kale, herbs, scallions, broccoli, carrots, potatoes, garlic, kohlrabi, soy beans, fermented cabbage and an Asian inspired dish featuring turnips! No wonder we were tired last night!
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!