Week #28/29
The Weekly Share
- Lettuce
- Radicchio
- Sweet peppers
- Hot peppers
- Kale or chard
- Eggplant
- Tomatillos
- Tomatoes (enjoy them while you can!!)
- Green onions
- Yellow onions
- Parsley
- Celery or celeriac (the brown ugly root makes for great soup or roasting)
- Winter squash
The harvest festival is scheduled for later today. It is currently raining, which I am trying not to get down about. I keep reminding myself that I can’t change a thing by worrying, so I will just keep hoping for it to blow past the farm. The show will go on, rain or shine. We celebrate our farm’s 16th year, our barn’s 100th birthday and my sister’s birthday too! Quite a few things to be thankful for, even in the turbulent world.
We expect to see many of you later today for pizza making, cider pressing, pony rides and much more. We kick off the party with the Helvetia Alp Horns. The Taiko drummers are next, a new addition to our afternoon line-up. “Mexico en la Piel” will join us once again with splendid dancing and remarkable skill. Our afternoon will be punctuated by the walnut gathering competition, a farm tour and the blue grass jam session.
Please do check out the pumpkin patch, the show room with wreaths, birdfeeders, finquita t-shirts, artist prints and handmade soap.
I want to keep writing, but my adobado is waiting! Enjoy your veggies and don’t forget to sign-up for Thanksgiving share. Next week is the last week of the regular season!
Celery Root and Apple Salad with Toasted Walnuts
serves 4 to 6
2 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leaves
dressing:
2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted
Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.
Celeriac Soup
Ingredients
- small splasholive oil, plus a drizzle to serve
- 100g slicedpancetta
- small knob butter
- 1 largeonion, chopped
- 1 bay leaf
- large bunchthyme, leaves picked and set aside
- 1celeriac, cut into chunks
- 850ml freshchicken stock
- 100ml double cream
Method
- Heat the oil in a large pan. Sizzle thepancettafor about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add theceleriac and cook for 2 mins more.
- Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then purée the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.
Squash Stew with Cauliflower and Tomatoes from Chef Jonathan Miller
2 onions, chopped
2 garlic cloves, chopped
2 tsp. cumin, ground
2 TBL dry oregano, toasted
2 TBL chili powder
2 lb hard squash, peeled and diced
8 oz mushrooms, cut into bite sized pieces
1 head cauliflower, cut into florets
3 TBL sesame seeds, toasted
small handful of almonds, toasted
2 lb tomatoes, crushed or pureed
1 cup frozen peas
small handful cilantro, chopped
Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 – 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.