Happy Thanksgiving!


And so, another season has passed.  And as I’ve said before, all of the work we do here on the farm would be in vain if it were not for all of you.  So, this Thanksgiving, we would like to thank each of you;  for stepping out of the mainstream box and going to our CSA drop off, to the farm and the farmer’s market. For caring about your health, local agriculture, the environment and the local economy. We thank you for continuing our vision of a healthier planet forward.   Together we ARE making a difference!  Thank you  Abby, Alex, Barbara, Barbie and Jeff, the Barcomb family,  Beth, Bob and Jessica,  the Bronchetti family,  the Burke family, Carolyn,  the Carter family,  Cheng and Mandy, Chris, Corinna,  the D’Souza family, Elmer and Olga, Gary, the Grazianos, Helene, Ivey and Vickie,  Jay and Nai, John and Peggy, John,  the Ju family, Karen, Karol, Karolyn,  the Keller family, Laura,  Lenny,     the Leone family,  Linda and John,  Lorraine, Lucinda,   Maeve, Mattie,  Mariana, Nanette and Maurice;   Nicole, Joe and Thurston, Nina,  Peter and Alain,  the Reilly family, the Richani family, Rick and Linda, Robert,  Roberta and Don,  Roya,  Sabrina, the Shin family, the Shupe family,   the Snow family, the Souders family, Tess, Thomas,  Tom and Betsy, Val and Jane, the Zink family and for everyone who comes to the markets each week whom we may not have listed, we thank you!


Sauteed Fingerling Potatoes and Greens

Wash potatoes with scrubby sponge.  Slice.  Heat olive oil in large skillet over medium heat.  Add potatoes and stir to coat with oil.  Mince 4-5 cloves garlic and add to potatoes.  Slice kale or collards into ribbons and add to pan. Season with sea salt.  Stir to coat all with oil.  Turn heat to low and cover pan.  Cook, stirring occasionally, 20 minutes or until potatoes and greens are tender.


EMCF dinner of sautéed fingerling potatoes, collards or kale and our grass fed steak

Kohlrabi Apple Salad

1 kohlrabi, peeled and diced

1 granny smith apple, diced

1 cup shredded carrots

3 Tbsp freshly squeezed lemon juice

1/4 tsp sea salt

1/2 cup chopped walnuts

2 Tbsp apple cider vinegar

4 Tbsp extra virgin olive oil

1/4 tsp sea salt

1/8 tsp pepper

2 tsp agave nectar or honey

3 Tbsp water

Place the walnuts in a dry pan at mdm low heat for 5 minutes, stirring frequently so they don’t burn.  Set aside to cool.  combine first five ingredients in a bowl.  Add lemon juice and 1/4 tsp salt, toss well and set aside.  Blend together toasted walnuts, vinegar, olive oil, salt, pepper, honey and water until smooth.  Top salad with dressing, mix and serve.

adapted from savethatrecipe.com


Roasted Butternut Squash Soup

1 butternut squash, halved vertically and seeded

1 Tbsp olive oil

1/2 cup chopped shallot

1 tsp sea salt

4 garlic cloves, minced

1 tsp maple syrup

1/8 tsp ground nutmeg

freshly ground pepper to taste

4 cups vegetable or chicken broth

1-2 Tbsp butter

Preheat oven to 425 and line a baking sheet with parchment paper.  Place the squash on the pan and drizzle with enough olive oil to lightly coat the squash on the inside.  rub the oil on the squash and sprinkle with salt and pepper.  Turn the squash face down and roast until tender and cooked through, about 45-50 minutes.  Set aside until cool enough to handle.  scoop flesh out of squash into a bowl and discard the skin.  Meanwhile, in a medium skillet or soup pot, warm 1 Tbsp olive oil over mdm heat.  Add chopped shallot and 1 tsp salt.  Cook, stirring often, until shallot has softened.  Add garlic, and cook 1 minute.  Transfer the cooked shallot and garlic to a blender.  add teserved butternut, maple syrup, nutmeg and black pepper to taste.  Pour in 3 cups broth.  Blend.  Add more broth if you would like thinner soup.  Add 1-2 Tbsp butter and blend.  Add more salt and pepper to taste.

from cookieandkate.com


“For the true measure of agriculture is not the sophistication of its equipment the size of its income or even the statistics of its productivity but the good health of the land.”  Wendell Berry, The Unsettling of America; Culture and Agriculture

3 Comments on “Happy Thanksgiving!

  1. Ahh yes, Pam, you are a passionate poet expressing your products. Being articulate, knowledgeable, AND respectful of this earth all count. Now giving thanks to us who reap what you sow. How fortunate we are to have you in our area.

  2. What a huge farm family we are!
    All thanks back at you, Pam and Melissa, for your dedication and commitment to the cause of producing “clean”wholesome food in a sustainable way. Never doubt you have made a huge difference for the people you provide for, and for the land that provides you. It’s pretty powerful.
    Hope you have a Happy Thanksgiving and a restful holiday.

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