By Sarah
I imagine many of us are ready for some sunshine and a break in the rain. It certainly would help the plants in the tunnels grow and for the grass to flourish. I know the sheep will be excited to be out of the barn and the chickens to wander out from under the shelter. And yet I have a hard time saying goodbye to the rain. I want to bathe in the saturation a little more, to do my best to say thanks and to relish it. The reluctance to have this rainy period end comes from the fear that it will leave for too long and from the many years of only light rainfall. While I am sure I will not be able to distill this fear completely, I am going to have faith that it will return and to be grateful for the some days of blue skies.
CSA barn hours:
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Pick List:
Eggs
Red Norland, Yellow Finn, and La Ratte Fingerling Potatoes
Elyse Sweet, Shallots, and Monastrell Red Onions
Leeks
Rhonda Beets
Yaya Carrots
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Purple Top Turnips
Bora King Daikon and Watermelon Radish
Gypsy Broccoli
Deadon Savoy Cabbage and Ruby King Red Cabbage
Kossack Kohlrabi
Castelfranco, Rosalba, and Sugarloaf
Ruby Red Chard
Champion Collards
Lettuce Mix
Spaghetti, Butternut, Tuffy Acorn, Tetsukabota Winter Squash, and Pie-Pita Pumpkin
Sonora wheat flour and wheat berries
Herbal Tea Blends, Ground Chiles, and Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Carrot Leek Soup, from nytimes.com
2 tablespoons unsalted butter
4 cups peeled, cubed carrots (from about 6 medium carrots)
2 medium leeks, white part only, chopped
Salt and black pepper
8 cups water or vegetable broth
2 tablespoons yellow or white miso
1 small lime
Melt butter in a pot over medium heat. When the butter starts to sizzle, add carrots and leeks. Season generously with salt and pepper, and stir to coat well. Sauté for a minute or 2, then add water (or broth, if using). Bring to a boil over high heat, then reduce to a simmer. As soup simmers, taste and add salt as needed. Cook until carrots are soft, about 15 minutes.
Once the soup is cooled, reserve 2 cups liquid, then purée the remaining contents of the pot in a blender. (Alternatively, use an immersion blender in the pot.) Use reserved liquid to adjust the purée’s thickness, adding just enough so the consistency is that of a thin milkshake.
To serve, heat soup and whisk in miso. Divide among 4 bowls. Grate a little lime zest over each bowl. Quarter the lime and add a good squeeze of lime juice into each bowl. Scatter with chives, if using.