Thanksgiving 2015

“Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving.”

-W.T. Purkiser

On this week, the final week of the extended CSA season;  the last week of farmers market, which also happens to fall on Thanksgiving week, we would like to offer gratitude and thanks to all of our customers and friends who have supported us throughout this season.  It has been a true joy to have shared with you the food produced on our farm.  From the first tiny celery seeds planted in the greenhouse in February to the frost-kissed collards harvested in November,  it still amazes me how on this patch of land we call Eight Mile Creek Farm, so much abundance is produced. And the miracle of production, as well.    The piglets and calves born here  and the baby chicks arriving each month, this farm sits host to so much life.  We consider ourselves blessed to steward this land for current and future generations so that the production of healthy food, that which provides us life, can take place.  We would like to thank each and every one of you for all that you did to help our farm make it through another year:  Cheng and Mandy, Roberta and Don, D’Souza family, Louise and Elliott,  Karen,  the Korbett family,  the Junge family, Gerry, Nanette, Chris,  Karol, Jim, Michelle,  Tom and Betsy, Elmer and Olga, Ann, Sarah, the Burke family, Lorraine,  Erin, Carolyn, Cumoletti family, Tyleia and Corey, Ty, Richard, Rick,  Gayatri and Raul, Patricia, Barbara, Tom,  Julia, Chris, Howard, Jessica, Nancy, Richard,   Rick, Ivey and Vicky, Kat, Maria, Deb, Karolyn, Barbie, Laura, the Bronchetti family, Jack and Bev, Corinna, Karolyn, Alicia, Carolyn, Mark, Lucinda,  Dana, Ruth and Deb, Sandra, Steff,  Dianna, Joe, Peter,  Elaine, John, Vickie, Ivette, Len,  and everyone from the Peekskill Farmers’ market that I may not have named, but came out just about every week throughout the whole season!  You guys are all so appreciated!

 

 Awaiting another bale of hay

“It is not joy that makes us grateful;  it is gratitude that makes us joyful.”

David Steindl Rast

Produce for This Fourth Week of November 2015

Collard Greens,  Swiss Chard, Dinosaur  Kale,  Dragon Carrots,  Beets,  Hakurei Turnips,   Scarlet Queen Turnips,   Sage,  Red Onions

 

 

 

Glazed Turnips with Bacon

4 slices thick cut bacon, cut crosswise into 1/2 inch thick pieces

2 lbs small turnips, halved or quartered

3/4 cup chicken broth

3 Tbsp maple syrup

2 Tbsp apple cider vinegar

1 Tbsp Dijon mustard

sea salt and fresh ground peper

2 Tbsp butter

Cook bacon in large skillet until browned.  Transfer to paper towel lined plate.  Add turnips, broth, maple syrup, vinegar and mustard to skillet.  Season with salt and pepper.  Bring to a simmer and cover.  Reduce heat to medium low.  Cook until turnips are tender, about 8-10 minutes.  Uncover and increase heat to medium.  Add butter and cook, stirring occasionally, until sauce is thickened to a glaze that evenly coats turnips, 10-12 minutes.  Top with bacon and serve.

from Martha Stewart Living, November, 2015

Winter sunset behind the high tunnels on Eight Mile Creek Farm

Red Onion Flatbread

2  1/4 tsp yeast

2 Tbsp sugar

1 cup warm water

2  1/4 cup flour, plus more for dusting

1  1/4 tsp sea salt

2 Tbsp olive oil, plus more for drizzling

1 large red onion, cut into 1/4 inch rounds

Preheat oven to 450, with a pizza stone or baking sheet on lowest rack.  Sprinkle yeast and sugar over warm water in a large bowl.  Let stand until foamy, about 5 minutes.  Stir in flour, salt and oil.  Transfer dough to a lightly floured work surface.  Knead, dusting hands and surface with more flour as needed until smooth and elastic, about 5 minutes.  Shape into a ball.  Transfer to a large oil bowl, turning to coat. Cover and let rise in a warm spot for 45 minutes.  Punch down dough and form into a ball, then turn out onto a lightly floured surface.  Divide into 2 pieces.  Gently stretch each into a rough 16 by 6 inch oval and place on a parchment lined baking sheet.  Divide onion between ovals, leaving a 1 inch border.  Let rise 10 minutes.  Drizzle with oil and sprink;le with sea salt.  Transfer ovals onto preheated stone or baking sheet.  Bake until crust is golden and crisp, 15-20 minutes.  Serve warm.

from Martha Stewart Living, November 2015

Fall onion harvest drying in greenhouse

As always, we welcome you to come to our farm any time.  We have lots of greens and storage crops as well as fresh eggs and chicken;  beef and pork.  We still have some turkeys we can process fresh for you for Christmas.  While you are here, we can give you a tour of the farm!

Those of you who have year-long pick ups, we look forward to seeing you next week!  Monthly boxes will be delivered the second week of the month.

Enjoy your holiday!

 

“To speak gratitude is courteous and pleasant, to enact gratitude is generous and noble, but to live gratitude is to touch heaven.”

Johannes Gaertner