Thanksgiving harvest 2017

Thanksgiving Harvest 2017

  • Lettuce
  • Sage or thyme
  • Parsley
  • Bok coi
  • Kale
  • Spinach or chard
  • Celery or celeriac
  • Cilantro or dill
  • Broccoli, cauliflower or romanesco
  • Brussels sprouts (hurrah we did it!!)
  • Green peppers
  • Hot peppers
  • Tomatoes (green tomato pie or fried green tomatoes here we come!)
  • Winter squash
  • Pie pumpkin
  • Shallots
  • Onions
  • Leeks
  • Green onions
  • Radishes or turnips
  • Radicchio  the greatest tip is to wash the radicchio in cold water and then let it rest in ice water at least 30 minutes, you will note, no more bitter!)
  • Fennel

It is really here, the end of fall and the end of the 2017 season. We have been gifted with mild temperatures that allowed us to keep the broccoli going, especially considering the late start to this fall favorite. The greenhouses have helped get you some of the biggest lettuces we have grown all season. I planted them when we pulled the melons in mid September and it is paying off. Luna and I started to harvest on Friday to be able to get you this huge bounty by Sunday at a reasonable time. Juvencio took a surprise trip to Honduras to be with his family as they celebrate his father’s 90th birthday. We are so glad he could go and share in the festivities. The surprise alone was worth it.

I will have soup, cookies and warm drinks to share in the barn on Sunday afternoon for those who choose to pick up there veggies then. The barn is open for pick up on Monday as well, but the treats won’t be there. My studio is decked out in fall slender. I have wreaths, bird feeders and my newest ceramics. I may have a few evergreen wreaths as well. Please take a look around.

We are always pleased to get word that you will continue in 2018. A deposit of $100 is also welcome to reserve your spot. Send us your referrals, your friends make our best customers as they come to us knowing a bit more what to expect and have a trusted friend encouraging them to get on the local food/slow food movement train.

Here are some of my favorite recipes. It is time for soup and lots of items I have included in today’s harvest are great roasted or put in soups. Enjoy your holiday with those you love and those who need a warm place to rest and a hearty meal. We are deeply grateful for the opportunity to grow food for your family. This work feeds us as well in so many ways.

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson


Serves 6-8


3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed

4 cups chicken or vegetable stock

1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder


freshly ground pepper

¼ cup chopped fresh parsley


  1. melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
  2. Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.
  3. Transfer the soup in batches to a blender or food processor; puree.
  4. Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.



1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

Bon Appétit
October 2004


Roasted Cauliflower and Radicchio Salad
1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Crunchy Spring Salad with Dill Dressing

Serves 6 as a side dish

For the salad:
8 ounces (about 2 cups) sugar snap peas, trimmed
4 small radishes, thinly sliced (I use a mandoline)
3 small stalks celery, sliced crosswise into bite-size pieces
1 large romaine heart, chopped into bite-size pieces

For the dressing:
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced shallot
1/4 cup extra-virgin olive oil

Place all the salad ingredients in a large bowl and set aside.

In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.

Additional Notes

  • Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.




Cilantro and lime chicken


  • 4 tbsp. extra-virgin olive oil, divided
  • Juice of 2 limes
  • 1/4 c. chopped fresh cilantro
  • pinch of crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 tsp. cumin
  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • cooked white rice, for serving


  1. Make marinade: Whisk together 2 tablespoons olive oil, lime juice, cilantro, red pepper flakes, garlic and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
  2. When you’re ready to cook the chicken, preheat oven to 425°.
  3. Pour remaining 2 tablespoons olive oil into a large oven-proof skillet and heat over medium-high heat. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken and cook for 2 minutes more. (Chicken should not yet be cooked through.)
  4. Turn off the heat and transfer pan into hot oven; bake until the chicken is cooked through, 10 to 12 minutes.
  5. Serve with white rice and drizzle with extra pan drippings.


Bok Choy:

from a CSA member:
Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly

Very easy, very good.
Source: Ken Hom’s Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

Serving Size : 4
1/2 c Cashews — roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger — minced
7 dashes Tabasco sauce
2 tb Basil — finely chopped
2 tb Mint — finely chopped
1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.






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