Thanksgiving 2018

We would like to thank all of you who signed on to our CSA, came to farmer’s market, ordered from us, and came to our farm this year.  Without you all, we could not have gotten through another year. Your patronage not only helps our farm continue, but it also supports the more than 30 local, family businesses that we patronize for supplies for our farm.  Planting garlic in the fall to be harvested the following summer is symbolic of farming in so many ways. As a farmer, you must be an eternal optimist.  There is so much out of your control.  The weather is the big one, but there are other variables which interplay with the weather, to make each year a leap of faith.   Everything is done with the faith that you will be on the other end, receiving this food.  Some of the food never makes it to you due to weather issues, predators, etc., but the game plan is that we have enough variety started and planted, so that there will always be a good variety of food that makes it to harvest.  And, despite the losses, the eternal optimist in us, takes a deep breath right about now, and says, “I know how to make it even better next year!  Next year, we will choose  parenthocarpic varieties of cucumbers and grow them vertically in the greenhouse!  Next year we will plant wide rows in that new field we’ve been working on to help with weed issues.  Next year, we will write a grant to invest in a moveable high tunnel, so as to plant winter veggies in the field and then have them covered with the high tunnel in the fall.  Next year we will plant organic heirloom sweet corn bordered by sunflowers to follow the cows leaving their winter field.  Next year…”

So we would like to give a big Thank You to all of you for nurturing that eternal optimism:

Abby, Alex, Ann Reilly and Donald Liebers, Barbie and Jeff,  the Barcomb family,  Anna, Elmer and Olga Bertsch,  Beth, the Bluminettes,  the Bronchetti family,  Bryan and Michelle, the Burke family, Lori Capicotto, Judy Carter, Cheng and Mandy,  the Cook family, Karla Crespo, the D’Souza family,  Erica Ganzell,  Linda and John Hanley, the Hodgdon family, Sarah Keller,  Barbara Kuhn,  Kungwei,  Karen Longwell, Lucia,  Carolyn Manor, Rene’ Marion, the Marsh family, Sabrina Mastronardi,  Robert and Linda McMann,  Nanette and Maurizio,  Barbara Montgomery, Nicole and Joe and Thurston,  the Ortz family,  Pat Perruccio,  Vicky Plotsky, Chris Rice and Gerri Paige,  Sarah Richani,  Rosemary and Bud,  Roya, Michelle and Damian Shin, the Shupe family,  Lorraine Smith, the Souders family, Roberta and Don Steiner, Tammy, Terri,  Tom and Betsy,  Val and Jane, and for everyone who came to farmer’s market and visited our stand, we are very thankful for you all!

Meet the newest member of the Eight Mile Creek Farm team: Cheyenne.  She is the pup to the right of Jenny.  Cheyenne is also an Australian Shepherd and Jenny has been a good teacher so far!  She will be helping Jenny with her jobs next year!

Produce from the Farm This Week

Dinosaur Kale,  Napa Cabbage,  Baby Cabbage Florets,  Chard,  Leeks,  Rutabaga,  Escarole

Snowy November Escarole

Escarole and Leek Saute’

1 head escarole

3 leeks

1/4 cup olive oil

5 cloves garlic, minced

sea salt and freshly ground pepper

Heat oil in a large pot over medium high heat.  Meanwhile, cut dark green leaves off leeks and reserve to make vegetable stock.  Slice roots off leeks, then slice leeks longways and run under water to rinse soil off.  Add leeks and garlic to pot and cook, stirring frequently, about 5 minutes.  Meanwhile wash escarole and roughly chop.  Add escarole to pot with sea alt and pepper to taste.  Cook, turning frequently, until tender, about 5 minutes.

Parmesan Pistachio Kale Salad

1 bunch dinosaur kale, leaves removed from stems and chopped

1 Tbsp olive oil

1/4 cup roasted pistachios, chopped

1/4 cup shaved Parmesan cheese

1/2 cup finely grated Parmesan cheese

3 Tbsp Greek yogurt

2 garlic cloves

1 Tbsp chopped leek leaves

1/2 Tbsp Dijon mustard

2 tsp red wine vinegar

1/4 tsp salt

1/4 tsp pepper

juice from 1/2 lemon

1/2 cup olive oil

Place kale leaves in a large bowl.  Drizzle with olive oil and massage oil into the leaves.  Let this sit while you make the dressing.  In a food processor combine cheese, yogurt, garlic, mustard, vinegar, lemon juice, salt and peper.  Blend until pureed.  Add olive oil until a creamy dressing forms.  Drizzle a few tablespoons dressing over kale and toss well.  Cover with chopped pistachios and shaved Parmesan.  Leftover dressing can be stored, covered, in fridge.

adapted from howsweeteats.com

Rutabagas growing in the field just before harvest

Happy Thanksgiving!