Thursday October 07, 2010
You gotta love Elizabeth Keen and how she runs Indian Line Farm - check out the list of produce for this week's pick up. THANK YOU is all I can say!!
And, that carrot soup (she suggests) is on my menu today - a rainy, damp and cool day here in the Berkshires.
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
While Becky Sue Epstein's
culinary heritage is quite interesting, it's her handy reference, "Substituting Ingredients"
that is a MUST for all cooks - aspiring or seasoned!! Host, Carole Murko, navigates the listener through Becky Sue's upbringing
- she had a catering grandmother, lived overseas in Switzerland where kids brought bread and chocolate for lunch, and ended up as a restaurant reviewer for the LA Times before becoming a wine connoisseur, food writer and consultant. Substituting Ingredients
is truly a great tool for the home cook - it will solve any missing ingredient disaster and provides some very sage advice and tips. Thank you Becky Sue - this one's on my Christmas list for all my friends!!
Sunday October 03, 2010
Could it be? A baby chick is hatched in autumn? Indeed it is. And Mommy bird is doing a great job. Birth is a miracle and hard-wired genetics are fascinating. I tried to put some water and food nearby and Mommy bird bit me. And to that I say, "why mess with nature?" She knows what's she's doing. Who needs humans anyway. Lesson learned!!
Because I couldn't get close - this photo isn't a good one - but "Harvest Moon" is alive and peepin'!!