Week of October 15, 2017
Produce for This Third Week of October 2017
Broccoli Raab, Romaine Lettuce, Roma Tomatoes, String Bean Mix or Eggplant, Swiss Chard, Fennel, Baby Red Onions
In the depths of winter, in between the morning and evening chores of milking and feeding and lugging water, if the two don’t run together, the farmer spends her time planning. Plans are made for the new season. What and how much to grow, implements needed, varieties that will do better this year. Baby chick orders. How many, when to order. How are each of the pigs doing? Cows. Dairy and Beef? Who’s a good mama? How much feed will need to be purchased? Do we have enough hay to make it to grazing season? Fencing repairs! So much thought and work goes into the planning of life. In February the seeds are started in the greenhouses and there are struggles to give the baby plants enough heat and light. The calves are being born now and sleepless nights ensue as nighttime checks begin to make sure those new lives happen successfully, without birthing problems, frostbite or predator attacks……Then, when the snow melts and the soil warms, the babies are put outside in the soil, on the pastures and those lives that started so tentatively, take hold and become, each one, an independent trajectory. It is about this time, when the days are at their longest, the farmer’s life goes from being centered around the creation of life, to the managing of all those living entities from plant to animal. It is now that the farm seems to take hold of the farmer. Her time is not hers anymore, but instead, is being steered by all those living who need food, water, harvesting….As we approached the first frost Monday night, the chores switched back to protection of the little lives all around us. And as if to hit this point home even stronger, our final calf of the year was born Sunday night. A heifer I’ll call Beauty. For she is a reminder that throughout the insane business, despite all that needs to be done, despite the disappointments and loss, there is above all an enormous amount of beauty in the life on this farm.
Bessie nursing her new calf, Beauty
A monarch butterfly kept us company all day at market Saturday as it enjoyed our cosmos
Ruby seems to glow in the sunlight of this warm October day today
Roasted Fennel Pesto with Fennel Fronds, Toasted Almonds, and Garlic
You can also make a pest with just the fronds! Just use a whole cup fronds without the bulb. 1/2 cup grated Parmesan cheese in the recipe is great, also!
1 cup chopped fennel bulb
1 cup extra virgin olive oil
1/2 cup skinned, slivered almonds
3/4 cup loosely packed fennel fronds
2 medium cloves garlic
Preheat oven to 400. On a baking sheet, toss fennel with a drizzle of olive oil and roast, stirring occasionally, until softened and lightly browned, about 12 minutes. Meanwhile, scatter almonds on another baking sheet and bake, tossing occasionally, until lightly toasted, about 5 minutes. Let cool slightly. Using an immersion blender or food processor, pulse roasted fennel with fronds, garlic, and 1/2 cup olive oil until a puree forms. Add almonds and 1/4 olive oil and pulse until pureed. Add remaining 1/4 cup olive oil, season with salt, and pulse quickly to combine. Use right away or refrigerate up to several days. Also freezes well.
Classic Broccoli Raab and Garlic
Cut bottom inch of broccoli raab stems off and compost. Rough chop stems and leaves. Heat a generous amount of olive oil in a pot over medium heat and add several cloves chopped garlic. Sprinkle with sea salt. Cook, stirring constantly, 2 minutes. Add chopped raab and stir to coat with oil. Turn heat to low and cover pot. Cook, stirring occasionally, 5 minutes. Serve as a side dish or add extra olive oil during cooking and serve with rice or pasta. Also goes great with a spicy sausage.
Eight Mile Creek Farm
Next week…..spaghetti squash, celery
Have a beautiful week!