the leaves have been just lovely at the farm lately and all around, too. we have a huge list of chores for the fall and are eagerly awaiting getting them started, october is when going to four markets a week gets in the way, there are just not as many hours in the day as there were a few weeks ago and lots of what we have on the docket takes two.
the next two weeks will involve some harvesting, going to markets and seeing all of your lovely faces another one or two times (depending which day you pick up and when you are reading this), mulching the rest of the garlic, hopefully planting two more beds (too wet to till before), moving our caterpillar tunnel (should have been done a week or so ago, but we are tired by this time of year, what can we say?), reviewing the season and starting to run our numbers on what crops are profitable and which are not.
we have done some talking already about next year and are thinking it would be nice to start a low income share fund of some kind. we have long been bothered that healthy food is considered "too elite" for low income people and wonder if we all chipped in $10-20 dollars, how many people could we feed? do you think you could spare a bill or two next year when you buy your share? more about that over the winter, i'm sure.
lots of warm filling recipes this week!
Garlicky Samosas from Jane:
2 cups flour
2 T butter
2 T yogurt/butter milk
pinch of salt
1/2 cup water
1 carnival squash baked until very soft
3 cloves garlic (or less, this is really garlicky! baked with the squash)
1 can giany white beans
bake squash and garlic if you haven't done it already. combine it with the beans and puree.
divide dough into 6 balls and roll out into circles. spoon squash mixture into dough and fold over to form a pocket (like perogies). bake for 15-20 minutes until golden brown.
red lentil soup: this soup and the following bread are our always good meal that we make in the winter for guests, if you get a dinner invite, this is almost surely what will be on the menu, its always good!)
2 cups of red lentils
4 cups of cold water
1 T salt
1/4 tsp black pepper
1/2 cup butter
1 large onion
1 T dill
2 cloves garlic
2 bay leaves
you can saute the onions and garlic first, or not, i usually just throw it all in the pot and let it simmer, i often replace the water and tomatoes with a quart of home-canned tomatoes.Cheese-herb bread
1 cup whole wheat flour
1 cup white flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried dill
1/4 tsp. dried marjoram (i usually omit, since i don't "stock" this)
1/4 tsp. dried thyme
2 T honey
1/2 cup milk
1/4 cup oil
1 1/4 cup grated cheddar cheese (or more!)
this recipe will be good only if you still have ginger left:
we've been enjoying healthy smoothies made with this customer recipe:
concord grapes (seeds included)
blend together, sit on the porch and enjoy as you spit all those seeds, very tasty!
apple ginger cobbler:
chunk up one or two apples per person
cut ginger finely to taste
top with a simple crumb topping:
walnut oil or butter
maple syrup (or sugar)
bake at 350 for 35 minutes or until done, great dessert!
i can't believe i haven't put this recipe up here yet!
Baked Kale Chips!
from smitten kitchen.com
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
these are fantastic! Really, try them!
have a stupendous and delicious week!
liz and matthew