potatoes - jalapenos - carmen peppers - tomatoes - cherry tomatoes -
winter squash - onion - garlic - spinach - cilantro
Sides of September: potatoes, delicata squash, green beans, and ENCHANTRESS DRESSING
Alright ya’ll, to be perfectly honest we are completely behind with most things around here. Thankfully, the weather has tricked us into thinking we are still in August, but something tells me that as we go about our business over the next few days, with more seasonal weather weather surrounding us, we will be reminded of all the potatoes that need digging, the cherry tomatoes that need picking, the chickens that need moving, the winter squash that is begging to be picked up out of the field and stored, and so on and so forth.
On the winter squash pumpkin harvest: For those of you that keep up with local news, or even just go outside, you will notice or have read about this season’s acorn bumper crop and the Upper Valley squirrel population that is thriving. The population of squirrels is on the rise and as a result, our crop of winter squash is on the low. They are literally demolishing every bit of butternut, delicata, acorn, spaghetti, buttercup, red kuri, that they can sink their grubby little teeth in to, leaving orange and green crumbs in their wake. As a result, my hatred of squirrels in on the rise (sorry PETA and other small critter loving humans). And we are literally cheering on our dog with every squirrel she battles as she is our one form of pest control. Our goal, of course, is to pick the squash out of the field as fast as possible, but with everything else around the farm that needs tending to, it’s hard to prioritize. So please, enjoy your winter squash this week, and over the next few weeks. And if you see a squirrel, feel free to give it the evil eye for me, or better call for Sugar (our dog).
In other (and way more important) news: This week our dear friend and beloved tractor driver George, mowed a bit too close to the bees we keep on our farm for our neighboring apiarist, Troy Hall. In no time he was swarmed and got stung hundreds of times. Y’all, at 87 years old, this man is an actual legend. He jumped off the mower and ran across the field trying to escape the swarm. THANKFULLY, he survived and is now home with his wife, Margie recovering from last Friday’s events that landed him an overnight stay at the hospital due to severe swelling and anaphylactic shock. This will certainly take him some time to recover, but I bet as soon as he gets his bearings he will be back to tractor work. Or maybe, just maybe he will take up golf and 3 o’clock gin & tonics, GET WELL SOON GEORGE!!
TIPS - TRICKS - RECIPES:
THE VERY SIMPLEST Pico de gallo RECIPE… BYO CHIPS
1 medium white onion, diced 4 cups diced tomatoes (DESEEDED)
1/2 cup chopped fresh cilantro 2 tablespoon minced jalapeño (optional)
Kosher salt lime to taste
Combine all ingredients in a bowl, mix, and devour with your chip/taco of choice… make ahead of time to let the flavors really shine here.
ROASTED TOMATO SOUP WITH GOAT CHEESE
From Lucid Food by Louisa Shafia ...makes 4 servings
Make sure you have enough liquid (about 3 inches or so, or enough to fully cover the head of the blender) before you start the immersion blender. If the liquid is too shallow, the blender will fling it around your kitchen.
12 ripe tomatoes 2 cloves garlic, peeled and smashed
1 yellow onion, coarsely chopped 1 tablespoon honey
2 springs fresh rosemary 1 tablespoon balsamic vinegar
4 tablespoons olive oil Salt and pepper
1 bay leaf 1/4 cup fresh goat cheese
Heat oven to 425 degrees F.
Core and quarter tomatoes, and remove and reserve the seeds for the stock. In a large bowl, toss the tomatoes with the garlic, onion, honey (if using) or pitted, halved plum, rosemary, 1 tablespoon balsamic vinegar, 3 tablespoons of the olive oil, and a dash of salt. Spread the mixture on a baking sheet and roast for 40 minutes, stirring occasionally. Remove the rosemary .
Combine the tomato seeds, bay leaf, and 1 cup water in a pot and bring to a boil over high heat. Lower heat and simmer, uncovered, for 15 minutes. Strain the stock into a bowl. Rinse the pot and return the stock to it, and add the roasted tomatoes. Bring to a boil over high heat, then lower heat and simmer, uncovered, for 5 minutes.
Turn heat off and let soup cool a tiny bit. Add goat cheese and remaining 1 tablespoon olive oil and blend 'til smooth with an immersion blender. Or pour the soup carefully into a blender or food processor and blend 'til smooth. Season to taste with salt, and reheat a bit if necessary.
Garnish each bowl with a few drops of balsamic vinegar, a few grinds of black pepper, and perhaps a little rosemary if you wish.