Dear Farm Friends,
We hope this finds you warm and well. This week we've been relishing the sun on our backs and the warmth of our fire. We've been fighting the inevitable back-to-school bugs and appreciating the nourishment from the fields in all forms of soups.
Tonight I cooked a bunch of leeks, carrots, fennel, celeriac, potatoes, and beet greens with a bunch of parsley and garlic. We stirred in spoonfuls of pesto and chunks of roast chicken and it was the perfect end to a snotty week. Earlier in the week I made a pureed carrot soup with onions and sweet peppers. It's soup central over here and it's a beautiful thing! There is no better way to get through a mountain of veggies.
I promised this week at market to share this recipe for celery and fennel salad with blue cheese and figs. I've used hazelnuts instead of walnuts...I have to add that this is also my favorite Thanksgiving salad.
Enough about what's going on in the kitchen. You may be wondering what is going on in the field....The strangest is that we were irrigating today. Nothing feels normal anymore. We lost some good veggies to the frost- the tomatoes, peppers, eggplant, and last hopeful planting of green beans bit the dust. There's still a lot of goodness out there though, and we've been busy squirrling away winter squash, onions, and garlic into conditioned and (semi)rodent-proof storage. We'll be rolling out the fall Brassicas as they mature over the next few weeks- brussels, cabbages, kohlrabi, broccoli, cauliflower, etc. The frost on this family is a force for good as it sweetens them up to perfection.
As always, thank you for joining us.
Sarah + Conner