Happy Thanksgiving!

As I write this, the weather outside is frightful (at least compared to the 65 degree temperatures we had just this past Friday and Saturday!):  temperatures dipping into the teens, winds gusting at 40 miles per hour, and snow blowing into drifts.  I feel very thankful to be sitting by the warm woodstove.  Thankful, really, for all that my farm has provided for us this year:  Firewood from our forest.  All of the produce that grew in the gardens in soil made rich in part from the livestock.  Income brought in from that produce so that organic grains could be purchased to feed the pigs, chickens and turkeys.  Grass from the fields that was grazed and  turned into hay for the cows to then make healthy meat and milk for our customers.  Our customers who have come for their weekly CSA pickups and for their weekly farmer’s market  trips:  For  Lorraine Smith, Chris Rice, the Steiner family, Cheng and Mandy, Nanette, the Burke family, the Shin family, the Richani  family, the Bronchetti family, the Reilly family, the Keller family, the Jones family, the Ju family, the Harrell family, the D’Souza family, the Mastronardi”s, the Libby’s, the Sherman’s, the Manor family, the Cronin’s, Val and Jane, Abby, the Souders family, Nicole and Joe and Thirston, the de Souza family, Tom and Betsy, the Barcomb family, the Bertsch family, the O’Brien family, Gary, Karolyn, Karol, Marisa, Gerry, Alain and Peter,  the Jacob’s, Cindy, Mattie, the Shupe family, Barbara, Lucinda, Sarah, Pat, Karen, Branwen, Kat, Laura, Rick, Barbie and Jeff, Dylan, Peggy, Len, and for all the people who came to farmers’ market and made that effort to buy local, we thank you!

It is truly an almost overwhelming feeling to think back on the year.  All of the work.  The bounty.  The loss.  The beauty.  The friendships.  In giving so much to this land that is Eight Mile Creek Farm, the food that was produced,  connected us with those we fed, and created friendships, and for all of this we give thanks.

HAPPY  THANKSGIVING!

 Produce This Thanksgiving Week

Butternut Squash,  Onions,  Spaghetti Squash,  Radicchio,  Scotch Curled Kale,  Green Cabbage,  Celery

Jenny watches over the farm on a windy day

Eight Mile Creek Farm’s golden Glazed Organic Turkey with Roasted Pear Gravy

Rinse turkey and salt turkey with 1 Tbsp  in cavity and 2 Tbsp on exterior of turkey.  Slice 2 Anjou or Bartlett pears and lay them on the bottom of the roasting pan.  Chop one onion and lay over pears.  Lay 3 sprigs of rosemary and 3 sprigs of sage over onions.  Place 1 sliced pear and 1 sprig each of rosemary and sage into cavity of turkey.  Place turkey over top of pears and onions.  Add 4 cups water.  Bake for 2 hours at 350.  Meanwhile make basting sauce:  1 stick butter, melted;  3 Tbsp Worcestershire sauce;  2 Tbsp soy sauce.  After the 2 hours, baste with this basting sauce.  Add water to pan if necessary.  Watch temperature by inserting meat thermometer into thigh of turkey.  Remove from oven when 170.  Baste every 15 minutes until done.  For gravy:  scoop pears and onions mixture out of pan and turkey and blend with 1/4 cup flour.  Cook on stovetop until desired thickness.

from goodhousekeeping.com

Monday morning on the farm

Cream of Celery Soup

3 Tbsp butter

1 1/2 lbs celery ribs, sliced

2 large onions, chopped

3 cloves garlic, chopped

3 Tbsp flour

6 cups chicken stock

1 bay leaf

1 cup heavy cream

1 Tbsp lemon juice

3-4 dashes hot sauce

salt white pepper

celery leaves for garnish

In a large sauce pan, melt butter, add celery, onions and garlic.  Cook over medium low heat until soft.  Add flour and cook 1-2 minutes over low heat.  Add chicken broth and bay leaf.  Bring to a boil, reduce heat, cover, and simmer 30 minutes.  Remove bay leaf, puree in small batches.  Add cream, lemon juice, hot sauce, salt and pepper.  Reheat and simmer 5 minutes.  Garnish with celery leaves.

from food.com

 

Butternut Squash Soup with Ginger

1 butternut squash, halved lengthwise and seeded

2 Tbsp vegetable oil

2 cups thinly sliced onion

1 Tbsp brown sugar

2 tsp minced ginger

2 garlic cloves, chopped

1/2 cinnamon stick

5 cups chicken broth

chopped fresh parsley

Preheat oven to 375.  Oil baking sheet.  Place squash, cut side down on baking sheet.  Bake until squash is very soft, about 50 minutes.  Remove peel from squash and discard.  Cut into 2 inch pieces.  Heat oil in heavy large pot over medium low heat.  Mix in onion, sugar, ginger, garlic, and cinnamon.  Cover and cook about 15 minutes. Add squash and broth.  Bring to a boil.  Reduce heat to low.  Simmer 1 minutes.  Discard cinnamon.  Puree soup in batches.  Return soup to pot and season with salt and pepper.  Garnish with parsley.

from epicurious.com

Thomas and Jenny the Farm Wonder Dog on Sunday