Prairie Farm, WI
GUIDING PRINCIPLES
Spring Hill Members,
It’s 2020, a new decade, and we are ready to farm! The seeds are ordered, the potting soil has arrived, and our garden plans are in progress. All that means it’s sign-up time! We would love to have you join with the Spring Hill Community for another year supporting the farm and enjoying fresh, tasty vegetables. Don’t delay, email us for a sign-up form (and plant sale order too if you like), and mail it back to the farm with a deposit by March 15.
Last year we made a number of changes in order to adjust to the physical reality of farming in our 60’s. Those changes worked well, and we are eager to fine tune the system. Again this year we plan to begin vegetable deliveries right after July 4th. Weekly deliveries will continue through September, followed by two bi-weekly deliveries of fall vegetables in October. In many ways we are hoping for a season much like last year when we had excellent yields and few crop failures, making for bountiful bags of vegetables.
Roasted Carrot Soup
“Pam Werley brought out this delicious soup for a fall harvest day potluck. We have been making and passing on the recipe ever since.” ~Patty
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Serves: 4
Toss vegetables with olive oil and season with 1/2 tsp salt and some pepper. Put them in a large baking dish with the thyme and bay leaf and roast until tender and glazed, turning them 2 or 3 times (about 1 hour). Transfer vegetables to a soup pot, add the stock and bring to a boil. Simmer until the carrots are soft, about 20 minutes. Puree until smooth. Return the puree to the pot, taste for salt and season with pepper. Stir in the cream. Ladle the soup into bowls, swirl a spoonful of creme fraiche into each, add a little minced parsley and serve.
Creamy Potatoes and Cabbage or Kale
This classic Irish dish, known as colcannon, has many variations. “Extending the Table” says this dish is reputed to have been the favorite dish of writer, Jonathan Swift!
Prep & cook time: 30 minutes
Serves: 6
Shred cabbage or kale, place in sauce pan with a little water, and bring to a boil. Reduce heat and simmer until crisp-tender 5-10 minutes. Drain well. Boil potatoes separately, covered, until tender. In small saucepan, melt 1 Tbs butter and sauté leeks or onions for about 10 minutes. Mash potatoes, then season with salt, pepper and mace. Mix in onions and milk. Combine potato mixture with cabbage or kale, beating it to pale green fluff over low heat. Pour into deep warmed dish. Dab with butter or margarine.
From Extending the Table by John Howard Yoder. Copyright © 1991 by Herald Press, Scottdale PA 15683. Used by permission.
More Recipes Featuring Vegetables We Grow…
Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Melon | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini |
Not only does your visit to the farm increase the sense of community we all enjoy, but the harvesting/packing/transport of veggies is an essential part of our success. We truly rely on your participation! Many members report appreciating connecting to the land where their food is grown as well. The sooner you sign up the better (more options and helps out our delivery coordinator).