Thanksgiving 2019

It is fitting that this last week of the fall CSA share and the last week of outdoor farmer’s market falls on Thanksgiving week.  It is truly a proper culmination to all that went before, as well as a beautiful time to give thanks for all and to all involved.  We here on the farm feel such a mixture of emotions just about now:  joy, humility, gratitude…..  When the first boxes of seeds arrive in the mail in January, there is much excitement and also apprehension about the coming year.  Could these tiny seeds really hold the prerequisite for all the food we need to grow this year?  Will Mother Nature cooperate?  Will we have enough help?  With much planning, hard work and determination, things start to take shape.  Growth occurs and it sometimes feels like nothing short of a miracle that we arrive at this place in time.  Thanksgiving.  We are thankful for all that our farm gives us back;  the food that feeds our customers;  and for you.  We are grateful for your decision and commitment to eat healthy and to source your food from our farm.

“The biggest opportunity to fix the food system lies in the greater interest of consumers in knowing and caring about how their food is produced and being willing to  spend their money to  bring about change at companies in the food system.”

–Bruce Goldstein, Farmworker Justice

 With much gratitude, we thank you for being part of our farm family.

In Your CSA Share this Week

Rutabaga,  Leeks,  Butternut Squash,  Spaghetti Squash,  Pink Blush Onions,  Scarlett Kale,  Toscano Kale

It’s not happiness that brings us gratitude.  It’s gratitude that brings us happiness.

Cream of Rutabaga Soup

1 Tbsp olive oil

2 medium onions, chopped

2 celery ribs, chopped

2 garlic cloves, minced

1 large rutabaga, scrubbed and diced

1 medium potato, diced

3 cups chicken stock

1 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

1/2 cup milk

1/2 cup cream

Ssute onions, celery and garlic in olive oil in a large pot for 5 minutes.  Add rutabaga, potato, chicken stock, sugar, salt and pepper.  Cover and simmer 30 minutes.  Puree in batches in blender or Vita Mix.  Return to pot and add milk and cream.  Heat and adjust seasonings.

adapted from food.com

Piglet noticed that even though he had a very small heart, it could hold a rather large amount of gratitude -A.A. Milne

Scalloped Oysters

4 Tbsp butter

2 leeks, trimmed, halved lengthwise, and thinly sliced

1 Tbsp flour

1/2 cup dry vermouth

1/2 cup heavy cream

1, 16 oz. containers fresh oysters, drained, reserving 2 Tbsp brine

20 saltines, crushed, about 1 cup

Preheat oven to 350.   Melt butter in large skillet over medium heat.  Add leeks and cook, stirring occasionally, about 6 minutes.  Add flour and cook, stirring, 1 minute.  Add vermouth and cook, stirring, until thickened and bubbly, 2 to 3 minutes.  Add cream.  Return to a simmer then remove from heat.  Fold in oysters and brine.  Transfer to an 11 by 7 inch baking dish and top with saltines.  Bake until golden brown and bubbling around the edges, 40-45 minutes.  Let stand 5 minutes before serving.

from countryliving.com

If the only prayer you said was thank you, that would be enough

Meister Eckhart