Thanksgiving Harvest

• Onions
• Shallots
• Leeks
• Parsley
• Arugula
• Lettuce
• Watercress
• Radicchio
• Broccoli or Cauliflower
• Cabbage (savoy and cone shaped for a small core and sweet leaf)
• Brussels sprouts
• Celery
• Fennel
• Kale or collards
• Celeriac
• Red and green peppers
• Hot peppers
• Daikon
• Winter squash
• Pie pumpkin
• Walnuts

The Thanksgiving harvest is here and it is bountiful. In some ways it is nice to have a break from our veggies so you really appreciate them when they are available again. This basket should last you for a few weeks and feed most of your guests. We feel really happy with the quantity and variety we still have out in the field. But as with last year we got this really cold snap (as I am writing it is 27 degrees!)that really puts an end to crops we have outside. We covered the lettuce in the greenhouse so it should survive, but there is a limit to how much certain crops can take even with a blanket on top.

We are keeping busy with farm tasks albeit without the same speed and vigor that we have during the season.  The snap cold was a good motivator to finally get the onions out of the barn and into the outdoor kitchen where they will rest until spring. We spent a good number of hours collecting the walnuts and they still seem to need some curing.

We will soon settle down with the seed catalogs and a warm beverage in front of the wood burning stove and salivate over next year’s varietals. Juvencio may have the fencing book on his lap, but none the less we will be thinking of you all and how we can make 2012 a great year for eating.

Wishing you all a great holiday season, we’ll be in touch. We do need to know by December 1^st if you will continue next year and we need your non-refundable deposit. We give priority to returning members so let us know your intensions.

We have holiday wreaths for sale as well as dried flower wreaths, birdfeeders, ceramic mugs, and cups.  Come check out the showroom in the old pump house and get some of your holiday shopping done right here at the farm, they make great gifts. The showroom will be open through the next weekend with special treats (cookies, tea and coffee) on Friday and Saturday 11/25 and 11/26. Bring a friend and enjoy the season.

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Kale Salad (from Kris Schamp)

(if you haven’t tried this salad now is the time! You can use any vegetable in this salad, slice thin or use a peeler, it is awesome I ate it for 2 weeks straight. I use the radicchio, kale, cabbage, peppers, onions, Brussels Sprouts (sliced real thin)

• Flax oil (1/8 C)
• Lemon juice (1/8 C)
• Soy sauce* (less than 1/8 C)
• 1 bunch kale
• Red onion
• Shredded or shaved (with peeler) carrots
• ¼ C pumpkin seeds
• 1/8 C sunflower seeds
• Sesame seeds
• Sprouts (any kind)
• Mushrooms (optional)
•  * can use Bragg’s – a low sodium substitute for soy sauce

 1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

 3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

 Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing. 

FENNEL AND CELERY SALAD (DAMA BIANCA)

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
1 (1/2-pound) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt

Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.

Gourmet
April 2008

Water Cress Soup (Our favorite)

Preparation time: 15 minutes

Cooking time: 35 minutes

1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepperIn a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Fennel, Winter Squash and watercress salad