November 15,2020

Behind the Scenes on EMCF

Although the summer season has ended and the weather is turning colder, things are still hopping here on the farm. We are switching gears and focusing on nurturing the cold weather crops which we had started in the greenhouse back in July and transplanted into the high tunnel in August and September: kales, chard, arugula, napa cabbage, salad greens, and spinach to name a few. The fields are still full of many varieties of greens under row covers. We have already planted our cover crops in between these rows to provide a protective cover for the life-giving soil. This cover will also provide nourishment to the soil when turned in come spring. Many of the root veggies have been harvested and placed into storage for the winter months, along with the cabbages, onions, winter squash and others. Irrigation equipment is put away and we are preparing equipment for winter feeding and watering of the animals. Our hay equipment has just been cleaned and put away in the barns or covered for the winter. The greenhouse is being worked on to make sure it is tight and the heat is working properly. This week we will be butchering our turkeys, growing since early May, they will provide many families with healthy holiday meals. Our younger cows and just weaned calves are warm and dry in the barn while the mother cows are still grazing out in the fields. We have lots of amazing, healthy food to provide to our customers this winter!

Produce available from EMCF this week: Celery, Radishes, Chicory, Red Leaf Lettuce, Kale, Bok Choy, and Parsley

Chicory

Chicory is a very versatile green that can simply be used like lettuce for a salad. It just needs a delicate vinaigrette. You can add a citrus fruit, chopped and you have a delicious salad. alternatively, you can saute’ it lightly with olive oil and garlic.

Celery Soup

2 Tbsp olive oil or butter

1 onion, diced

4 large garlic cloves, rough chopped

1 bunch celery, sliced, reserving some leaves for garnish

2 cups potatoes, sliced

4 cups chicken or vegetable broth

1 cup water

1 bay leaf

1 tsp sea salt

1/2 tsp pepper

1/8-1/2 tsp cayenne

1/2 cup parsley

1/2 cup heavy cream

Heat the oil or butter in a big pot over medium heat. Add the onion and stir 5 minutes. Add the garlic, celery, potatoes, broth, water, bay leaf, salt, cayenne and pepper to your taste. Cover, bring to a boil, then turn heat down and simmer about 10 minutes, until veggies are tender. Turn heat off, remove bay leaf and add the fresh parsley. Use an immersion blender, or transfer to a blender and blend in batches. Transfer back to pot and heat on low. Add cream and heat through. Sprinkle celery leaves on top of each bowl of soup before serving.

adapted from feastingathome.com

Radish Herb Butter

1 bunch radishes, greens reserved for a salad or to saute’ with another veggie

1/2 bunch parsley or cilantro

butter, brought to room temperature

sea salt

Mince radishes. Mince herbs. Mix herbs, radishes and enough butter to make a spread. Season with sea salt. Spread on your favorite crusty bread and enjoy!

Chey’s Corner

Hi! My name is Cheyenne. Most people call me Chey (pronounced “SHY”) I am anything but shy, though! I am very friendly and love all people and animals. I am not afraid of anything, not even our 2,000 lb bull. I am an Australian Shepherd and live and work here on EMCF. There are two of us here. Jenny is my “big sis” and she is teaching me the ropes. I run all day following Pam and “help” her by chasing the cows and horses, pigs and chickens. I get in trouble for doing this but can’t seem to help myself! Jenny only moves them when Pam asks her to, like when the cows need to be moved to a different field or when Pam is trying to get their water trough filled and she needs them to move away from it. Some day I want to be more like Jenny.

Bravery is the audacity to be unhindered by failures, and to walk with freedom, strength and hope, in the face of things unknown.

Morgan Harper Nichols