By Cecilia
I hope everyone enjoyed their holidays. Things felt very slow and restful around the farm this past week. Some of the vegetables are very happy to have a week off harvest. Meanwhile, many of the chicories seem to be bursting at the seams. I hope we can eat through them all without losing too many.
We are so grateful for all the rain we’ve been getting. Our smaller low pond has filled, and our large pond up the hill is almost full. The flooding of our last vegetable field (we call it Oak) is a small price to pay for the relief we all feel. If you walk out there, you will see how much cabbage is still in the field. Hopefully it will hold on a little longer.
Besides the filling of the ponds, the best part of all this rain has been hanging out with our new egret friend who has taken up residence in the flooded fields. It used to hang out by the small pond, but now spends most of its time in or around Oak. It is incredible to see how gracefully it flies away while Rosie is trying to chase it. I highly suggest you walk out and see for yourself!
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cortland Yellow, and Monastrell Red Onions
Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash
Winter Luxury and Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Mei Qing Choi
Old Growth Palm and Rainbow Lacinato Kale
Champion Collards
Ruby Red Chard
Regiment Spinach
Various chicories!
Cilantro
Filigreen Farm Apples and Pears for sale!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Creamy Cabbage Soup With Gruyère, from MARTHA ROSE SHULMAN
1 Tbsp extra virgin olive oil
1 medium onion, chopped
1 potato, peeled and grated
¾ pound cabbage, cored and shredded (about ½ medium head)
salt to taste
5 cups water, chicken or vegetable stock
1 Parmesan rind
freshly ground pepper to taste
2 cups low-fat milk
1 cup grated Gruyere cheese
6 – ½ inch thick slices of french bread, toasted and cut into small squares
• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes.
• Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind and salt and pepper to taste.
• Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted.
• Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons.