lovely chard!
we tilted the solar panels to their winter position this week (a little late), the panel on the left is still in the summer position, right panel is the angle to catch the low winter rays. hellooooooooo wet fall! This fall is the perfect bookend to the wet spring that we had. our fields are just about the muddiest, wettest, soppiest mess we have ever seen (they were also this bad this spring, which i guess is what makes it a bookend, i could have done without matching this particular item, though). We are starting to worry that the carrots that we are leaving in the ground to size up a little might rot! YIKES! Also the celeriac, potatoes, parsnips, and more are worrisome.
each garlic is surrounded by its own little puddle. thanks to all who are interested in the new fall/winter CSA. Spots are filling fast, so don't delay in getting your payment in. If you are not interested in the CSA, you can still make to the trip to Watkins Glen to shop at the new market, right now we have bread, organic beef, dried flowers and wreaths, honey, dried fruit, veggies, local flour, and beans lined up to attend the market!
This week and next week you will see some of the traditional fall foods arrive on our table! The last several years it has been a dance for us to decide when to start bringing them to market. Brussels sprouts and parsnips, as well as kale, and cabbage sweeten with a frost and several freezes can have them at their delectable best! we have not yet had a killing frost here, so these lovely fall delights have not come into their fullest, but, if we delay any longer, you our summer CSA will not get to have them at all, so we have decided that the final two weeks will contain these true signals of fall eating.
if you brought home parsnips and don't know what to do with them, try sauteing them in butter (you can precook them a little first to soften them up, or just saute them with a splash of water at first). or try this recipe from martha stewart living: smashed potatoes and parsnips
heat T of olive oil and cook 1/2 cup parsnips cut into half inch pieces with a 1/4 t salt for five minutes. add 1 1/2 lbs potatoes, cut the same size and 1 1/2 t salt. cover with water. bring to a boil, reduce heat and simmer until parsnips and potatoes are very tender, but retain shape- 12-14 minutes.
drain. add 1 t thyme leaf to 3 T olive oil to the empty pot. cook until thyme starts to sizzle, 1 minute. add parsnips and potatoes, mash until combined but chunky season with salt and pepper. drizzle with oil.
Portuguese Sausage and Kale Soup
Ingredients:
2 tablespoons olive oil
3 cups Portuguese Sausage (Linguica or Chourico), about 14 ounces, sliced, 1/2-inch thick
1 medium onion, chopped
2 large potatoes, peeled, cut in 1/2-inch cubes
1/4 cup minced fresh parsley
1 tablespoons minced fresh garlic
10 to 12 cups unsalted chicken stock or low-sodium chicken broth
4 cups curly kale, about 4 ounces, stems trimmed, torn in pieces
2 bay leaves
Salt to taste
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 tablespoons Bayou Blast
5 turns ground black pepper
1/3 cup minced fresh mint
Directions
Heat oil in a large pot over high heat. Add Portuguese sausage and onion; cook, stirring, until onions begin to soften, 2 to 3 minutes. Add potatoes, parsley and garlic. Cook, stirring, 2 minutes.
Add 10 cups stock or broth and kale; heat to a boil. Add bay leaves, salt, thyme, pepper flakes Bayou Blast and black pepper. Reduce heat and simmer, uncovered, until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.
Skim fat from surface and ladle into large bowls. Top with mint; let stand a minute or two before serving.
*Note: Be sure to use curly kale rather than decorative or ornamental kale. Curly kale, a non-heading member of the cabbage family, has frilly, dark green leaves and is sold in bunches
Preparation time: 25 minutes
Cooking time: 30 minutes
Makes 16 cups
found on FamousFoods.com
have a tremendous week!
Liz and Matthew
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