Tuesday October 12, 2010
Monday October 11, 2010
Sometimes people are placed in your life to inspire you. I met such a person last night - her name is Alex Elman. She doesn't yet know that she had such an impact on me, but she did. Her story - inspiring!
We spoke about organic farming and organic wines and I was excited to see if perhaps she might want to be a guest on my radio show, and better yet, a guest wine blogger. You see, Alex is a wine expert and has started her own label - Alex Elman Wines - Authentic Wine Treasures that are natural and organic. Alex is also blind. I tip my hat and raise my glass to Alex!!
According to a NY Post article:
I can't wait to taste them!! Thank you Alex.
Sunday October 10, 2010
Friday October 08, 2010
Jim said he loved the flavors. And pumpkin is really healthy!!
One sugar pumpkin, cut in half, seeded
1 medium onion, chopped
2 garlic cloves, chopped
2 apples, peeled and chopped
1 potato. peeled and chopped
1 Tbsp olive oil
1 Tbsp butter
4 cups Chicken broth
Cumin, to taste
In a 400 degree oven, roast pumpkin by placing flesh-down with about 1" water and cover with tin foil for about 30 minutes.
1. Saute onion and butter in a soup pot
2. Add potatoes, apples, garlic and saute
3. Add 4 cups chicken broth
4. Add cooked pumpkin
5. Puree in a cuisinart or blender
6. Add cumin to taste
Thursday October 07, 2010
News from Indian Line Farm
After recording 7" of rain Friday afternoon I began to think of the Old Testament. This summer has been filled with drought, extreme heat, small insects in mammoth quantities, a strange fungus which killed our last cucumber planting and now... flooding. We are lucky here in that our land does not actually flood but it sure is saturated with water. We were overjoyed at the rain and had quite a time on Thursday and Friday during harvest. We were all so happy to be wet and warm that the pelting rain rarely bothered us. We will now be rolling up our irrigation equipment for another year and hoping for a bit more rain in 2011.
For the farm crew,
Vegetables for the week of October 4th
Potatoes, from Thompson Finch Farm--Ancram, NY
Red Meat Radishes
Hakurei White Sweet Turnips
Broccoli Raab--limited quantity
Purple Top Turnips
Mix and Match Greens
Chard, Kale, Arugula, Mustard Greens and Spinach
Delicata Winter Squash
Tomatoes--up to at least 2 lbs.
Rainbow Salad Mix--possibly none
1/2 gallon apple cider from Windy Hill Farm for folks on Tuesday. Friday folks got cider on Friday October 1st.
Macoun Apples from Maynard Farms, Ulster Park, NY
Heavenly Carrot Soup (Gardeners’ Community Cookbook by Victoria Wise)
Serves 3 to 4
4 tablespoons (1/2 stick) butter
1 ½ tsp. ground coriander
1 small onion, finely chopped
4 cups chicken broth
1 lb. carrots, scraped and finely chopped
½ tsp. salt
¼ tsp. black pepper
½ cup white wine
Sprigs of cilantro, for garnish (optional)
1. Melt the butter in a large soup pot. Stir in the onion and sauté for 5 minutes, until slightly wilted. Add the carrots, wine, and coriander. Cover the pot and cook over low heat for 30 minutes, stirring occasionally, until the carrots are mashably soft. Remove from the heat and cool enough to handle.
2. Puree the carrot mixture, along with 1 cup of the broth, in a food processor or through a food mill. Return the puree to the pot and stir in the salt, pepper, and remaining 3 cups of broth. Reheat and serve right away if serving warm, or cool, and chill if serving cold. Garnish with the cilantro, if using, just before serving.
Alice’s Moroccan Carrots (Gardeners’ Community Cookbook by Victoria Wise)
18-24 baby carrots with ¼ in. stem attached, scrubbed, and halved lengthwise
¼ tsp. paprika, hot or mild
1/8 tsp. ground cinnamon
1 clove garlic, crushed
Pinch of salt
¼ cup olive oil
¼ tsp. ground cumin
Pinch of cayenne
2 ½ tablespoons fresh lemon juice
1 T. chopped fresh parsley leaves
1. Combine the carrots, garlic, and pinch of salt in a large sauté pan. Add water to cover, bring to a boil, and simmer briskly over medium heat until tender, 3-4 minutes. Drain and cool to room temperature.
2. Transfer the carrots to a nonreactive dish large enough to hold them without overlapping too much. Toss with the cumin, paprika, cinnamon, and cayenne. Add the lemon juice, oil, and parsley, toss again, and set aside to marinate for at least 1 hour. May be refrigerated for up to 3 days, holding out the parsley until just before serving.
Wednesday October 06, 2010