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 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

• 1 lb carrots cut into chunks
• 2 small potatoes, cut into chunks
• 1 large onion, cut into chunks
• 5 garlic cloves, peeled
• 2-4 Tbs olive oil
• Sea salt and freshly ground pepper
• 2 hefty thyme sprigs
• 1 bay leaf
• 1 quart vegetable stock or water
• 1/2 cup light cream
• 2-3 Tbs creme fraiche or sour cream, stirred with a fork until loosened
• 2 tsp minced parsley
• Preheat the oven to 425°F.

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

• 1 lb green cabbage or kale
• 1 lb potatoes, peeled and diced (about 4 potatoes)
• 2 small leeks or onions, chopped
• 1 Tbs butter
• 1/2 cup cream or milk
• 1/2 tsp salt
• ⅛ tsp pepper
• ⅛ tsp mace (optional)

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  |