Sunday, September 19, 2010

weeks 16 and 17

welcome to fall like weather! summer crops are winding down and fall food is starting up it is a transitional time at the farm. we are grateful for the night falling earlier and the cool evenings that make it perfect to pull up a good book and do some reading after a long summer.

husk cherries! if you haven't yet tried them, don't miss the experience- sweet and nutty!

what are those colorful hermit crab shells doing in the farm newsletter? the farmers were on vacation and enjoyed some time on the board walk by the shore where there are hermit crabs galore!

this is the time of year that people start asking, "when does this thing end, anyway?" The answer is the last week of october, there are 22 weeks total to the csa, (elmira will have only 21 weeks of pickup this year, but will recieve extra items in october to make up for the last week which falls on november first- as the market ends the week before on october 25th)

lovely, local ginger! see recipe below

also, coming on up, put it on the calendar, saturday october 9th the ever popular perogie making day will be coming up again! bring a filling of your choice, creativity is encouraged! in the past we have had both sweet and savory fillings with many different colored potato, sweet potatoes, ricotta with fruit, grape pie type, cabbage or saurkraut.
make and bring a filling to share. then we will make perogies and bag them all mixed for fun surprises when you cut into them and enjoy at home! this event will begin at 10 am.

what's up on the farm, we have been seeding the last few items that may or may not make it in time, even for our january/february markets, we have one more planting of lettuce to put in (tiny heads that will size up some before winter hits) and then there will be the garlic in the middle of october. you will have a chance to help plant garlic on saturday october 16th starting at 2pm, that will be the last CSA event of the season.

Carrot-Ginger-Cashew Soup
This is a tangy cool-season comfort food that‘s loaded with distinctive flavors and antioxidant-rich ingredients. The blended cashews add a creamy dimension to this soup, along with muscle-fueling protein and heart-healthy oils. (Adapted from Morris Press Cookbooks;

1 1/2 pounds carrots, raw (peeled and washed)
2 tablespoons olive oil or butter
1 medium yellow onion, chopped
1/4 cup gingerroot, finely chopped
3 cloves garlic, minced
7 cups vegetable or chicken broth
1 cup dry white wine (optional)
1 1/2 cups cashew nuts, unsalted and either raw or dry-roasted
2 tablespoons lemon juice
(orange juice may be substituted)
Curry and/or coriander powder,
one pinch or to taste
Salt and pepper, to taste
Fresh chives or parsley for garnish

Peel and cut carrots into half-inch pieces. Place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic; sauté for about 15 minutes. Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 minutes). Purée in blender with cashews. Season with juice, curry, coriander, salt, and pepper, as desired. Serve hot or cold with garnish. Serves 6.

have a super week! roast some veggies make some soup and eat well!
liz and matthew

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