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:)
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!
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!
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?
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.
Eating locally in winter certainly doesn’t need to be boring!
Next week? Provence and the wood-fired brick oven!