Thursday's harvest

The end of September is nearing and so ends our C.S.A.  By the calendar, we are as far as we can get from the spring equinox and after today, we have one final harvest left for this year. I feel this is the appropriate time to thank you for your commitment to eat local, organic produce this season. We hope you have enjoyed watching the progression from early spring through late-summer and having a connection to our farm (and family). It has been an a fairly exceptional year for us and we hope for you as well.  As with every year, certain things do very well and others flop pathetically. Such is the life of a farmer...  We thank you for your support and patience, and to thank you for joining us this year, we are going to be sending special invitations specifically for our CSA members to join us in a pre-opening dinner at our new farm-to-table restaurant.  Plans to break ground for the restaurant begin this fall, and the opening is anticipated sometime this coming spring. Soon, we will all be joining each other! Thanks again!

Weekly Harvest 

cucumbers

green tomatoes
green beans

radishes

carrots

peppers

pea shoots

kale/collards

leeks

sorrel

rosemary & mint

Radish Slaw Recipe:

(This is our new favorite slaw!!!)

3/4 Pound radishes shredded

1/2 small cucumber sliced thinly and chopped

1/2 med pepper sliced thin then chopped

1 small onion thinly sliced

1/4 cup kale julienned

For The Slaw Dressing:

1/2 cup vinegar

2 tablespoon honey

salt & pepper to taste

Mix dressing together, and mix slaw together and combine. Serve same day.

Potato Leek Soup with Sorrel Recipe:(The sorrel in this recipe makes the soup all lemony.)

2 pounds of potatoes, peeled and quartered
2 medium to leeks, cleaned and chopped, using all of the whites and at least half of the greens
3 cups chicken broth, veggie broth or water
4 oz. sorrel, taken off the thick part of the stem and chopped roughly
1/2-3/4 cup heavy cream or milk, to taste
salt and pepper
2 T olive oil
1 T butter
*optional yogurt or creme fraiche

In a large, heavy bottomed pot, heat the oil and butter. Add the leeks and cook until soft, stirring occasionally, about 5 minutes.

Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes.

Turn off the heat. Add the sorrel . Transfer to a blender in batches and blend until smooth. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil.

Add salt and pepper to taste, and serve garnished with the yogurt or creme fraiche.