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The mountains around Sandy Mush with a dusting of snow.
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News from the farm...
We hope everyone had a happy and safe Thanksgiving. We were grateful for the lovely weather and had lots of meals outside and around the fire pit.
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This week is our last one of the 2020 season for taking pre-orders and going to market. You all have been such great customers this fall that we are out of our staples like winter squash, potatoes and onions. The cold weather this last week has really slowed down the regrowth on the greens, so, as they say it's "slim pickings" out there in the fields. We just don't have much to sell except carrots! CSA share members please note: your wallet balances will roll to next season and we do plan to offer the same style of CSA next year, with the custom boxes and several pick up locations. Hopefully by April 2021, when the farmers market start again, we will be well on our way to getting back to more normal life and it's possible there won't be the demand for the boxes but right now we plan to keep offering them.
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This week we've been finishing up digging the dahlias, going over our books, taking a few peeks into seed catalogues and putting wood in the wood stove to stay warm.
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Thank you so much for working with us through this amazing year. We love to grow and sell vegetables and flowers and we could not and can not do it without you. We are honored by the trust you all have placed in us and wish you a happy, healthy winter! Here's to 2021!
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Below: It is challenging to work in the low caterpillar tunnels especially if you are on the taller side, but they do grow beautiful lettuce! (lower picture)
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What's Available This Week
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Carrots! Sweet! Juicy! They will store for months without losing their flavor, just keep them in a plastic bags. Stock up! Head lettuce: green oak leaf, red leaf, red butter and little gems. Plenty of lettuce mix. For greens, we have bags of not quite baby green kale, red ursa kale, siberian kale, collards and Swiss chard. We have the large jars of honey and popcorn by the ear and also in delightful gifts bags for the holiday.
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John's Recipe of the Week
A double helping of recipes this week:
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“An onion can make people cry, but there has never been a vegetable invented that makes people laugh.” Will Rogers
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MUSTARD BUTTTERMILK DRESSING - Thanks to Martha Pearl Villas for this one! This dressing is for your cabbage or potatoes and also nice on seafood and meat.
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Real buttermilk is available at Earth Fare, and maybe other stores in town.
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½ cup homemade mayonnaise or Hellman’s
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1 tablespoon prepared mustard, yellow or Dijon
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¼ teaspoon Worcestershire sauce
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Combine all the ingredients in a small bowl and stir till well blended. This dressing keeps about a week in your refrigerator.
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SPICY CARROT SALAD – 4 servings
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1 pound of carrots, shredded
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15-ounce can of chickpeas, rinsed
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3 ounces of feta cheese cut into ½ inch pieces (¼ cup)
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2 oranges, peeled and segmented
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2 tablespoons of fresh mint
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1 tablespoon of lemon juice
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You can substitute cilantro for mint if you like. Our mint is still OK, but not for long.
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“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” A.A. Milne
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We have very nice lettuce available, so here’s a quick to fix dressing recipe from low country chef Marvin Woods. This one would go nicely on tomatoes too. Makes enough for 6 to 8 salads.
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4 cups salad greens, your choice of kind
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2 tablespoons or chopped parsley or cilantro
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3 tablespoons of lemon juice
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1-½ tablespoons of olive oil
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1-½ tablespoons of sparkling water, seltzer, or club soda
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Salt and pepper as you like
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Place the greens and parsley in a large bowl. Drizzle the lemon juice, olive oil, and sparkling water on to the leaves and toss.
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Season with salt and pepper.
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Marv adds 3 or 4 cooked shrimp on top of his salads.
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Hazelnuts are less rich than pecans but have their sophisticated flavor. Filberts are the European version of the hazelnut, but more subtle in flavor. It being the holiday time of the year, here’s a cookie recipe.
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1 cup of hazelnuts, ground
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One and one third cups of firmly packed brown sugar
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3 egg whites, whipped until stiff
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Whip the egg whites. Add sugar very slowly, beating constantly.
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Fold in the nuts and the vanilla.
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Drop the batter from a teaspoon or larger spoon, well apart, onto a greased and floured cookie sheet.
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Hazelnuts are good roasted, on salad, in cakes and brownies.
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Love the flowers. Honor the vegetables. Let the weeds go!
Thank you for all your support, kind words and patience as we have found our way through this challenging season.
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Your farmers, Vanessa and Alex
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