A sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

GUIDING PRINCIPLES

• Share in the work to create a farm that is economically, environmentally, and socially sustainable
• Share the risk and share the bounty
• Make decisions together
• Ensure that the size of the farm holds in balance considerations of land, community, and farm viability
•  Work together to nurture a friendly and creative community

THIS WEEK…

Roasted Beet Salad with Pickled Onions and Feta
serves 4 – 6 (Eat Good Food; 2011)

• ¼ small red onion, thinly sliced lengthwise
• 3 Tbsp. champagne vinegar
• Kosher salt
• 1 ½ lbs. beets
• 1 Tbsp. extra-virgin olive oil
• ¼ tsp. Dijon mustard
• ¼ tsp. honey
• 2 Tbsp. chopped fresh parsley (or celery leaves)
• 2 oz. feta cheese, crumbled (1/2 cup)

1. Combine the onion, vinegar, and a couple pinches of salt in a small bowl, set aside.
2. Peel and cut beets into 1-inch thick chunks.
3. Steam beets in ½ to 1-inch of boiling water, or use a steamer basket.  (Keep an eye on the water level during cooking, add more water if it threatens to dry up.)  Cook until the beets are completely tender when pierced, about 30 minutes.
4. Reserving the liquid, remove the onion from the vinegar and add to the beets.  In another bowl, whisk together the oil, mustard, honey, 1 Tbsp. reserved vinegar, and a few big pinches of salt.
5. Add the dressing, the parsley, and all but 2 Tbsp. of the feta to the beets.  Toss well and taste; season with more salt or vinegar as needed.  Garnish with a sprinkling of the remaining feta on top.

Coconut Curry Winter Squash Soup
serves 4 to 6 (Minnesota’s Bounty; 2013) Author Beth Dooley notes: “This complex soup is fragrant with warm spices that kindle hunger and draw everyone into the kitchen on a frosty night.  The squash is cooked in chunks, not pureed, so it is dense, meaty texture shines.”

• 1 Tbsp. vegetable oil
• 1 onion, finely chopped
• 1 stalk celery, with leaves, finely chopped
• 2-3 Tbsp. good-quality curry powder
• 3 cups vegetable stock
• 1 small butternut squash, peeled, seed, and cut into 1-inch chunks
• ½ cup coconut milk
• ½ cup fresh apple cider
• Salt and freshly ground pepper
• Chopped scallion
• Chopped cilantro

1. Warm the oil in a deep, heavy soup pot set over medium-high heat, and cook the onion and celery until very soft, about 3 to 4 minutes.  Stir in the curry powder, and cook for 30 seconds to 1 minute. Pour in the stock, and bring it to a boil.  Reduce the heat to a simmer, and add the squash.  Cook until the squash is tender, about 15 to 20 minutes.
2. Whisk in the coconut milk and cider, and season with salt and pepper.  Serve the soup garnished with chopped scallions and cilantro. 

Mashed Celery Root with Garlic and Thyme
serves 4 (Six Seasons; 2017) Author Joshua McFadden notes, “Beautiful on its own as an alternative to mashed potatoes, this recipe can be a launch pad for many other dishes, from gratins to soups.”

• 1 ½ lbs. celery root
• 1 cup whole milk
• 6 garlic cloves, smashed and peeled
• 1 bay leaf
• 4 sprigs thyme
• Kosher salt and freshly ground pepper
• 2 Tbsp. unsalted butter

1. Using a sharp paring knife, cut away all the tough exterior of the celery root; if there are dark fissures remaining, cut those away too.  Cut the cleaned root into chunks.
2. Put the celery root in a medium saucepan and add the milk, garlic, bay leaf, and thyme.  Season with salt and pepper.  Bring to a simmer, partially cover, and cook until the celery root is very tender, about 20 minutes (taking care that the milk doesn’t boil over).  At this point, the milk will look curdled, but don’t worry.
3. Remove and discard the bay leaf and thyme.  For a smooth texture, transfer the celery root and liquid to a food processor, add the butter, and puree until smooth.  For a chunkier texture, add the butter and smash the celery root with a potato masher or a wooden spoon to the degree of chunkiness you like.  Taste and season with more salt and pepper, if needed.

***Swap some of the celery root for potatoes and/or turnips to add both complexity and creaminess.

***Spread the mashed celery root in a shallow baking dish, add a layer of goat cheese, Parmigiano-Reggiano, or Taleggio, top with some bread crumbs, and bake.

***After pureeing, loosen the puree with water, a touch of cream, or some broth (or a combination) to make a silky soup.

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 | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |