November 9th, 2021
What’s in this Week’s VEGGIE BOX: Speckled Kabocha, Pomegranates, Radishes, Bell Peppers, Apples, Lettuce and Oregano
Bread this week: Barabri OR Rosemary Focaccia, your choice of one
Winter Quarter Payment is Due
~The new quarter starts November 16 and ends February 15 2022.
No deliveries November 27th, December 25, 28, January 1, 4 & 8
Saturday November 27th boxes will be delivered on Tuesday November 23rd
Saturday December 25th boxes will be delivered on Tuesday December 21st
~Please let us know if you DO OR DO NOT plan on continuing.
~Please do not leave payments at drop sites
!Holiday Special Orders!
If you are interested in purchasing anything please get your order in by November 30th.
This week on the farm
Farmers talk a lot about weather. I think in the last month, there have been at least 2 newsletters talking about the rain and how good it feels. This morning as I drove to the farm in the dark, thinking about the day ahead of me, I began thinking about why the rain and winter always feel so good, easily the best time of year for my entire life. The obvious answers can be found in what we have written about time and again, water, cleansing, rejuvenation, life, growth, cycles etc. I began thinking about how it goes even deeper than that for us. Winter is about the mental health of farmers.
Mental health is a pretty big topic these days, it’s everywhere, which is maybe why I began connecting the dots between all the warm fuzzy feelings I have towards winter time that have nothing to do with plants and everything to do with time together.
For most farmers, farming is a lifestyle. Many of us live on the land we work, and the work is literally never ending, which means we find it very hard to set any boundaries what so ever. All summer, we spend 10,12,13 hours working as hard as we possibly can to stay on top of the endless harvesting and managing of what we have worked so hard to produce. It is very difficult to walk away from an unfinished list of tasks just because the clock reads 5pm, especially when the sun will shine till 8pm. Farmers are workers, and we often – especially in the summer- put our personal needs aside more than we should to try to get the work done. Until winter, when the sun goes down at 4:30, when the rain keeps the soil too wet to work much in, when the house is warm, and the food is comforting. This is the time when we return to ourselves, we sleep, we eat, we socialize, and we recover.
It has been this way my entire life; we grew up knowing that summer meant our parents would be outside, busy all day, and tired all evening. However when winter showed up, and the clocks were set back, that is when we had our time. We would have games, and holidays, and whole evenings spent together. Ask any of us and we will say that winter is our happiest time.
It is a time that we really rely on, but don’t know how to take without the assistance of the weather. If the rains don’t come, then the work doesn’t really stop. Yes the darkness helps, but it is really the rains that halt us. No rain means we can be on the tractor, cultivating, prepping beds, getting ahead. No rains means we have to keep setting up irrigation systems, weeding, caring, jobs that given the opportunity, we do not know how to pass up.
So, given the last year (or two) of pandemic paired with drought and the information I have just shared, you can begin to understand the depth of gratitude that is currently rocking the soul of every farmer you know. The levels of stress and anxiety that has held our family, friends, and community, paired with the lack of a winter last year means that this rain brings us a sense of relief that feels a bit like the escaping emotion you have held inside for far too long. It is big.
I am sure this is not only true for farmers; I would assume every living thing in our region is feeling relief and gratitude to have these rainy days. If so, I hope that you are all relishing your cozy time, recovering from pandemic traumas and water insecurity. Have a Great cozy week, eating comforting foods with friends and family ~Ali
Slow-Cooked Bell Peppers with Bay Leaves and Oregano
1 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic
2 sprigs oregano
2 dried bay leaves
½ cup extra-virgin olive oil
¾ tsp. kosher salt
1 Tbsp. sherry vinegar
in middle of oven and preheat to 350°. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat.
Buttered radishes with a poached egg
Source: Naturally Ella
2 bunches (12 to 14) French Breakfast Radishes
2 tablespoons good unsalted butter
6 scallions, diced
1 teaspoon fresh thyme
pinch of salt
2 pieces of bread, toasted
Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside. In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning. While radishes cook, poach eggs If you don’t like runny eggs, this would also be great with scrambled or hardboiled. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
ROASTED KABOCHA SQUASH WITH POMEGRANATE PEPITA RELISH.
Source:How Sweet Eats
1 kabocha squash, seeds removed and cut into wedges
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly cracked black pepper
¼ teaspoon freshly grated nutmeg
4 ounces goat cheese, at room temperature
1 garlic clove
POMEGRANATE PEPITA RELISH
1 cup pomegranate arils
⅓ cup roasted, salted pepitas
2 tablespoons diced shallot
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon honey
1 teaspoon red wine vinegar
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It’s super delicate and gets chewy and wonderful in the oven. If you’re not into that, you can certainly peel the squash too. To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it’s smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!
POMEGRANATE PEPITA RELISH
Combine all ingredients in a bowl and stir. You can make this a day ahead of time and keep it sealed in the fridge. It tastes great after it sits for awhile!
Mooli Capsicum Paratha – Radish Bell peppers Paratha
Source: Pinch Of Flavours
1.5 cup – Whole wheat flour
1 tsp – Carrom seeds or ajwain
1 tsp – Oil if vegan or ghee
1 tsp – Salt
1 cup – Grated radish water + Warm water if required
For Filling :
3 to 4 – Mooli or radish medium-sized
1 big – Green bell pepper or capsicum
3 to 4 – Green chilly chopped
1 tsp – Red chili powder
1/4 tsp – Hing or Asafoetida
Salt as per taste
1/2 cup – Green coriander chopped finely
Oil of vegan or ghee for frying the parathas
Take a grater, and use a grater to grate the radish after washing it and peeling its skin. Add 1 tsp salt and mix well. Now keep it aside for 20 minutes. Cover with a cloth. After 20 minutes It will help the radish to release all the water from them. It is important to remove all excess water from it and squeeze again. Store the water in a bowl we will use this water to knead the dough. Prepare the dough. Take the wheat flour, oil if vegan or ghee, carrom seeds, and salt in a mixing bowl, and combine very well. Then add the radish water gradually and knead the dough. Use normal water if you need more. The dough should be medium soft. Keep it covered until stuffing is getting ready. You can mix the dough with a food processor.Mix all rest dry ingredients like chopped green chilly, chopped coriander leaves, chopped green bell peppers, ajwain or carrom seeds, red chilly powder, hing or asafoetida, and salt to taste. Your filling is ready to stuff. Now remove the cloth from the dough and knead it again for 1 minute then divide the dough into equal portions into round shape balls. With this much dough, I made 5 parathas. Dust the rolling surface and take one portion. Press the dough ball a little on the surface and then roll out a circle of about a minimum of 3″ in diameter. Fill the middle part of the mooli with stuffing and gently seal with all edges together. Pinch it using both hands.Roll it gently by putting little pressure. You should roll around the center in a circular motion. Do not worry if stuffing comes out. Just dust a little flour on the cracked portions fix and roll further. Prepare all the parathas like this. Keep aside. Transfer this rolled paratha to a hot griddle and heat it. It will take 1-2 minutes for small bubbles to form up till then cook. Cook it for 30 seconds on the other side by flipping it. Then flip it over and apply a little more oil or ghee on the other side. Press a little with your laddle for some time. Cook from both sides until brown in color. Then take out on a serving plate. Repeat the same with other dough balls. Mooli paratha or stuffed radish flatbread is ready to serve hot with yogurt or pickle of your choice. I like a dollop of butter on top.
Apple Ginger Kabocha Squash Soup
Source: It’s a Veg World After All
1 kabocha squash - peeled, deseeded, and diced in 1" cubes
1 tablespoon olive oil
1 yellow onion - diced
2 apples - cored and diced
2 tablespoon fresh ginger - chopped
4 cups vegetable stock
½ cup apple cider
Prepare the kabocha squash by peeling it with a vegetable peeler or knife, and slicing it in half and then in half again. Use a spoon to remove the seeds, and then dice the squash into ~1" cubes (they can be roughly chopped). You can discard the seeds or roast them for a snack or soup topping. In a large pot, heat the olive oil over medium hight heat. Add the onion and sauté for approximately 5 minutes before adding the squash, apples, and ginger. Season with salt and pepper. Pour in the vegetable stock and bring to a boil. Cover and simmer for approximately 20 minutes, or until the squash is tender when touched with a fork. Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can use a regular blender and purée the soup in batches. Stir in the apple cider after the soup is blended. Try a spoonful of the soup and add more ginger and/or apple cider to taste.Keep the soup warm on the stove until you serve it. Garnish with roasted pumpkin seeds, fresh thyme, a dollop of yogurt, more ginger, or diced apples.