New Addition

The only photos this week are of Gemini and our new addition to the farm life - Knox. We have been thinking for quite a while that we would like to have another dog (especially one a little smaller than Gemini). And now that the season is winding down we feel that we can put some time into training another dog. And he does need some training. He knows how to sit and that's about it. We will have to teach him how to not run through the vegetables beds - especially the tender greens! And apparently wherever he lived previously he was allowed to get up on the furniture. But we'll have to put an end to that since now he's a farm dog and will often be quite dirty we're sure. We got him from the Tompkins County SPCA on our very first trip out looking for a dog to adopt! We brought Gemini along and they played very well with each other at the shelter and they're getting along great here at home. And it seems already that Knox may be able show Gemini a thing or two about how to decrease the rodent pest population out in the vegetable fields.

Reminder:
October 9 Pierogi making day 10 am
Bring a filling traditional or funky! No Polish heritage necessary!

October 16 Annual Garlic Planting CSA event 2 pm
Dress for the weather and come help break bulbs, plant cloves and lay hay mulch. It will be a real community event!


New vegetables available this week:
Winter squash
Broccoli
Cabbage
Celeriac
Potatoes again
Lettuce again

Basic Baked (Winter) Squash
1 winter Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
Salt & pepper

Preheat oven to 375 degrees
Scoop the seeds out of each half with a spoon
Add 1 pat of butter, 1 teaspoon of honey or maple syrup, and salt and pepper to the hollow scoop of each half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.
Enjoy just like this as a delicious, quick and easy side dish that is great anytime of the year. Or, leave out the butter and honey/syrup and use the baked squash as a great base for soups, put chunks of cooked squash into baked goods to add great nutrients and a little natural sweetness and nice texture to a quick bread, yeast bread, or pancakes.
This recipe from Muddy Fingers Farm

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; cookbooks4sale.com)

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