Farm Notes, CSA week 22

October 30 & 31, 2008, CSA Week 22

“Food is not a commodity but rather a relationship, a relationship between species that underpins life on the planet. We can never be healthy as individuals without a healthy agriculture providing our food. Healthy agriculture, in turn, is dependent upon healthy ecosystems. Eating is not about consumption and nutrition but rather it's about living within a balanced and whole nature.”
-Michael Pollan from a lecture given at Bates College


We have been thinking and talking a lot lately about the direction in which we want to take the farm. The ideal for us is not a monoculture (which even having the CSA alone is) but rather a diversified model that uses pasture land for grazing animals, flat “crop” land for raising some grains, and building areas that will become fertile garden plots. Think about this: the animals, crops and vegetables all work together. As the cows and sheep graze the pastures, they are suppressing weeds and encouraging grasses to grow by keeping the growth short. While they graze, they fertilize, and if chickens and other birds are allowed to follow them in a rotation, they will pick through the “cow pies” to find tasty worms and such…perfect chicken food along with the green grass. They are doing those grazing animals a further favor by keeping potential parasite issues down and they are spreading the “fertilizer” around. Pigs and chickens might be put in a garden area that you want “tilled” for next year. They can root around, cleaning up roots, grubs, and maybe some yummy turnips or beets planted there just for them. They, too, will add fertility to that garden plot, while it provides them with gourmet fare! In exchange, you’ll have better yields on crops planted anywhere those animals were; whether it be hay or grain for their feed or vegetables or small grains for ours. Raising food needs to be about healthy relationships between the land, the animals and plants growing on it, and the farmers stewarding it. A farm can only realize its true potential if these relationships exist.

Bringing it out to the next level, choosing the foods to purchase and prepare and actively participating in their preparation can bring a whole new perspective in life. Some nights, sure, it’s about getting something to eat on the table. But other times…oh! The fun and memories of roasting pie pumpkins to try and come out with the perfect custardy filling for that from-scratch crust, or rolling out fresh pasta over a bottle of wine with friends, or waking up to that delectable Thanksgiving day turkey smell. These meals are about relationships with people and with food. And, how much more the kick we get from roasting pumpkins we grew ourselves, using the fresh eggs laid by Buddy’s chickens, milk from a friend’s cow, wheat from a couple of counties away, and a heritage breed turkey raised humanely by a local farmer!

We are thankful for many things. Our wonderful, growing family, our health, our bright future. Each day, when we sit down together to eat, we give thanks. Not always about the meal, but just about anything that we are thankful for or looking forward to, as an example for our children to take the time to reflect in a positive way over meals. We are thankful for the relationships we were able to build this year, and for the opportunity to have been your farmers through this season. Many thanks for your patience, perseverance and encouragement. We hope that you will continue to build relationships with local farmers and your food!


Cider-Glazed Roots with Cinnamon Walnuts

3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
1 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon

1. Preheat oven to 400°F.
2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
From Eating Well, November/December 2008


Roasted Pear-Butternut Soup with Crumbled Stilton
Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness. You can serve this creamy soup as a first course or with a salad and crusty bread for a light autumn supper.

2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
From Eating Well, October/November 2006