Week 16: Oh Fall. Coming in with a shout instead of a whisper

Dawn breaks over the farm-Welcome Autumn

Well today's weather makes no mistake about the time of year. Autumn is upon us and a cool damp one appears to be the mode for the season. Personally I was hoping for more of the crisper type days of deep blue skies and golden light rather than these murky dark and chill days that make me shiver despite the layers and wish for hot tea all day. Still, hopefully we will get some of those bright perfect days yet before winter snuggles in (we still have A LOT to do out there in the fields before the end of the season and I would much rather not do it under gray skies and with a perpetual runny nose).
We also witnessed the loss of the small plantings we had done of winter squash-we had planned to buy in butternut and acorn from our sister farms that have more space, but we were growing the specialty delicata, carnival and spagettis, but the rains of the last couple weeks turned them into a black rotty mess. We will be getting all of this season's squash from Appleton, Aprilla Farm and Powisset as a result. Don't worry- they are all using similar practices (organic) on their farms!
This makes the field across the street even more valuable to us. After the deluge that left 8 inches of standing water in our lower fields for days, the field across the street was found to be moist and soft, but not wet. This is magical for us. All our current fields are like bathtubs on the farm proper and it takes them weeks to dry after such a dowsing.
The last of the summer fruits are done done done. It is definitely a little early this year and we are sad to see them go. It's back to the greens and roots of spring. We have some new greens for you all though, as all this wet is making the new plantings of chard and kale already succumbing to disease. Instead we have gorgeous, mild and juicy Asian greens coming in to make up for the lack.
Tokyo Bekana is one of my favorites- it is usually a favorite of the flea beetle as well, and so we don't try and grow it during the spring months- saving it instead for fall. It has glorious chartreuse green wavy leaves, thick stems, and a mild flavor similar to Napa with no bitterness. You can cook it as you would any cabbage (beyond boiling, that's awful), or thinly shred it and pair it with grated apples, sliced fennel, dried cranberries and toasted almonds (I also throw in an avocado because I put them in every salad and I love them madly). Toss with a bright avocado oil and lemon dressing with a little garlic and a pinch of sugar and salt and you will be mesmerized. The green goddess tahini dressing we have in the store would also be astounding.

WINTER CSA SHARE SIGN-UP is happening right now and we are already half way to our goal, so on-line (and pay in the store) or sign up and pay at the store. This is a bushel of gorgeous farm veggies ready for eating, preserving or storing for the winter. Included will be tips on storage and some of our favorite winter recipes. Let the farm continue to nourish you through this winter until spring rolls around again and sign up today.
sign up soon either

Events:
Sunday October 7th! Our Harvest Fest is fast approaching and we are so excited!!!! It is going to be such a fun event with lots to see, do and TASTE. So bring your appetites and come on down to the farm for a day full of fun.


What's in Your Share this Week (maybe):
Sunshine Winter Squash (thanks Appleton)
Potatoes (thanks for these as well Appleton)
Leeks
Tokyo Bekana
Arugula
Onions
Power/Mixed/Spicy/Mustard Greens
Fennel


PYO:
Parsley (I've been trying to keep up with the weeds, but they are killing me this year!) Sorry for the untidyness!
Chili pepps
Flowers (winding down after all the rain)


Recipe of the Week:
The first week of Autumn requires that you make soup. And nothing makes a richer and more delicious creamy squash soup than Sunshine. The fact that we have onions, leeks and fennel to make this even more amazing is just the icing on the cake for this fall favorite.
Roasted Fennel and Winter Squash Soup

Author: Lindsey Johnson

Recipe type: soup

Cuisine: American

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 6

 

A rich, creamy, flavorful soup made with roasted fennel and butternut squash.

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 medium ONION, sliced or diced
• 1 LEEK, sliced
• 1 large FENNEL bulb, core and tough stalks removed, thinly sliced
• 4 cups SUNSHINE squash
• 4 cups stock (chicken or vegetable)
• salt and pepper, to taste
• ½ cup heavy cream or creme fraiche, optional
• optional garnishes: fresh fennel fronds and fennel pollen

Instructions

1. Preheat oven to 400 degrees F. Drizzle a little olive oil in a 9 by 13-inch glass baking dish. Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.
2. Roast for 30-45 minutes until the fennel and butternut squash are tender. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup using an immersion or traditional blender. If desired, add cream or creme fraiche, taste and add more salt and/or pepper, if needed. Ladle into bowls. Garnish with the fennel fronds and fennel pollen, if desired.

Farmers Market Saturdays at Fay School!!!!