Winter Roots and Fruits

 

A message to Farmshare Members and local eaters,

It’s snowing lightly, that type of snow that is fine enough to create a fluffy little cover, even though the flakes are too small to satisfyingly catch on your tongue.  Here at the farm, I’m getting closer to accepting this change of season.  At long last, I have all of the black plastic, garden stakes, and row cover out of the gardens.  The garlic is planted.  Odds and ends are out of reach of the plow or snow sliding off the roof.  The sheep are bred, with lambs due in March, and the chicks that hatched last summer have started to lay eggs in their cozy winter nests.  I would like to nest myself.  I could easily tuck away in a corner with my seed catalogs, records from last year, and dreams, but that will have to wait a few more weeks.  In the meantime, I’m happy to be bringing you this round of produce.  The winter squash harvest is still abundant, and if you would like an extra delivery next week, perhaps 20# boxes for gifts ($20), please let me know and I’ll deliver.

Simple meals and simple gifts.  I’ve been eating mashed winter squash and pureed black beans on toast for breakfast, beet soup for lunch, and roasted kale with garlic with dinner.  The flavors in these winter root crops are magnificent.  Snack on a carrot raw and taste the sugars that were developed after the first frosts.  Fresh garlic is a whole different creature in comparison to garlic purchased at the store.  The flavor can’t be beat.  I’ve found ways to eat winter squash with most every meal, and honestly enjoy it.  The delicata and carnivals taste fresh and light if lightly sauteed, and the kuri’s, buttercups,  and jarrahdales can be delicously smooth and rich if pureed.  Pickled beets are an energizing snack, eating beet soup helps to make me feel incredibly alive (that color!) and roasted beets with rosemary are pure candy.  For the last 40 minutes of roasting I’ve learned to stick a few whole apples in a pie dish, and after cooking you can core and drizzle them with honey for an easy dessert.  And pie pumpkins – roast them up and add their flesh to scones, muffins, pancakes, and pie, of course!  ‘Tis the season!

The solstice is next Tuesday – a full moon, an eclipse, and the promise of more light.  At the farm we celebrate them all.  And wish you much merriment.  Happy holidays!

-Farmer Beth


 

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