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Field Walk...
This seems like a soupy sort of week. The ground is soup from last week's heavy rains.
Our hearts may be feeling soupy from the end of the Cardinals season. The wind is scattering the leaves and making a soupy mess along the road. I think a good soup is in order. Nothing says fall like the colorful leaves and a warm, thick soup to combat the chill. There are two recipes in this week's newsletter, but a good soup from leftovers is as easy as opening the refrigerator door. One farmer I know has a running soup pot in his refrigerator. It never empties; rather he just keeps adding leftovers to it. Maybe not an experiment you want to try at home!
This is Amy Gerth's last week on the farm.
She has been working on the farm since the first week of April. I have never known someone with such energy and a positive spirit. She has a wry sense of humor (punning is her favorite pastime) and is always thinking of new ideas. She has been such a hard worker at La Vista. I am going to miss her a lot!! Before Amy leaves this week we will plant next year's garlic. Garlic needs to overwinter deep in the soil, kept warm by straw mulch. It is one of the first things to emerge from the soil in the spring. It makes me happy to know that even though I won't be physically at La Vista next season, I will still be growing at least one of your vegetables.
Do you have leaves from your yard??
Please add them to the compost pile located in the small garden next to the distribution room. These leaves will make
wonderful compost for next year's fertile fields.
MAKE A NOTE! Our end-of-the-year Harvest Party is Sunday, November 13th at 4 PM in the greenhouse. This
is a potluck so please bring a dish to share as well as your own utensils and chairs. If you are interested in decorating please meet at the greenhouse, Friday, November 11th, from 4-6
PM. We will string lights, pick flowers, etc., all ideas for beautification are welcome!!
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What's In Your Share:
potatoes, swiss chard, salad mix, lettuce, peppers, carrots, beets, eggplant, broccoli, collards, kale
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What's For Dinner: beet soup
from Asparagus to Zucchini
1 lb beets
1 potato
other vegetables: swiss chard, carrots, kale, etc.
1 large onion
salt and pepper to taste
plain yogurt
Wash and chop all
vegetables into chunks. Place all together in a large steamer and steam until they are very soft.
Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to soup kettle and heat gently to avoid sticking. Add salt and pepper and serve with a generous portion of tart plain yogurt in the center of the bowl. Makes 4-6 servings.
What's For Dinner II: eggplant, onion soup
from Asparagus to Zucchini
2 eggplants, cut in half lengthwise
1 tsp olive oil
1 slice fresh whole grain bread
1 large onion, peeled and thinly sliced
1 T chopped fresh thyme
4 cups vegetable stock
salt and pepper
Preheat oven to 350 degrees.
Lightly brush eggplant halves with oil and place on cookie sheet, cut side down. Bake 30 minutes. Scoop out insides and mash them (discard skins). Increase oven temperature to 400 degrees. Cut bread into cubes and arrange on ungreased cookie sheet. Bake, turning occasionally, until crisp, 10-15 minutes. Place onion in saucepan with 2 T water; cover and cool over low heat until soft, about 10 minutes. Add eggplant, thyme, and stock. Bring to boil, reduce heat and simmer 15 minutes. Season to taste with salt/pepper. Garnish with bread cubes. Four servings.
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