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News from Farm:
We took a field walk around the farm this morning with the crew. This was unusual because Monday is our field walk day, but we couldn't do it that day because we took the DAY OFF! For the first time in 23 years, we took a national holiday off. And it was Labor Day which I think was appropriate. We came back just a little more rejuvenated and ready to enjoy the rest of the season. The interns have just 6 more weeks with us and we all start to drag a little before the frost comes. September does get easier though without the summer squash and cucumbers to harvest three times a week and with the shorter days, you just can't start harvest days at 7am any more. It's too dark out. Here's to a few more minutes to enjoy your morning beverage!
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A little housekeeping: Please email us if there is something missing or wrong with your order. Telling the folks at market is good. Sometimes we can fix it right then but sometimes they forget or the message isn't received by the one who needs to know. Thank you!
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Below: The celosias lead the way in fall color with a blaze of orange.
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What's available this week??
Three types of kale are available this week, green curly, red ursa and black lacinato. Butternut and sunshine kabocha are joining our lineup of winter squashes. The sweet peppers are off the charts delicious and the poblanos and jalapenos are big and just the right amount of spicy. The tomatoes are slowing down production wise but seem all the more tasty for that. Alex and I continue to have tomato sandwiches every day for lunch. And I am adding cherry tomatoes to everything else we are eating, salads, pastas, stir fries. We also have cocktail and red slicing tomatoes. Plenty of potatoes. It is almost getting cool enough for some mashed potatoes. I recommend the floury white "green mountain" potatoes for that. Our onions supply is unabated, red, yellow and sweet. We have basil, parsley and cilantro for herbs. Dahlias, zinnias and mixed bouquets for flowers. We'll have more varieties of flowers at market on Saturday as well as some eggplant.
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Popcorn is just about ready to pick and hang to dry in the greenhouse
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week. |
About last week’s recipe for delicata squash. I have a new gas stove and the change from electric is somewhat dramatic. So, I overcooked the squash. A good lesson in cooking is not to go with how long it says to cook something, but to watch what is going on.
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CORN SOUP – SOPA DE ELOTE - “The Complete Book of Mexican Cooking” by Elizabeth Lambert Ortiz. Here is a tasty and fast way to use up fresh corn. Tomatoes too! Frozen corn will do as well. Serves 6
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2 Tbsp. butter (1/4 stick)
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3 Tomatoes, peeled and seeded
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4 cups of broth, of your choice. We use chicken broth.
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There is a lot of creative room with the recipe. Hotness can be added using cayenne or fresh peppers. You can also add vegetables such sautéed carrots, or small bit of potatoes. It is soup, you know, so toss in whatever you like. The straight corn soup is a great taste.
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If the corn is fresh, we like to roast it until deeply browned in an iron skillet. Nice flavors are added by the frying.
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Sauté the onion in the butter until tender but not browned.
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Put 2 cups of the corn, reserving ½ cup for garnish, into the processor with the onion and tomatoes and a small amount of stock, and blend to a smooth puree. You can also choose to leave the soup mixture a bit chunky.
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Combine the remaining stock and puree in a saucepan: season to taste with salt and pepper, and cook gently for 5 minutes or until hot. Whisk cream into the soup without allowing soup to come to a boil. Serve garnished with the reserved corn.
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VARIATION – 3 canned pimientos can be added in the step when the processing takes place. Season with little paprika as well. This is now Sopa de elote con pimientos.
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Big sky over fall fields.
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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