Wow! Time flies and we have reached the end of our 2014 growing season. We've had snow on the farm the last two days, so I think the timing is just about right! We had a great season but are looking forward a bit of rest, some time to focus on other areas of our life, and planning for the 2015 season. It's hard to believe that I will be starting the first, early transplants inside in only 3 months!
Thank-you very much to each share member! It is our pleasure to grow healthy food for you and we look forward to many familiar faces next season.
This past week was Ian's last week interning with us and we wish him well in his future endeavours. His help around the farm has been immense. This winter Ian is hoping to find a eco-building internship in some sunny and warm locale. Sounds like fun to me!
As you can see from the pictures below, our one cat, Squeaks, likes to help out in the fields. He feels particularly helpful when he scales our bodies to sit on our backs and shoulders. We won't tell him that it actually made it harder for Ian and I to harvest the parsnips.
This week, in addition to the regular onions in your shares, I will be bringing extra onions that you can help yourself to. These onions are smaller and didn't dry down properly, which simply means they won't last very long. If you use with 2 weeks, they will be just fine.
Weekly Share Contents:
Parsnips OR Beets
Kale OR Leeks
Parsnip and Potato Bake
8 cups chopped potatoes and parsnips (ratio is flexible), cubed
1/2 cup goat cheese
1 tsp sea salt
Handful chives or parsley, minced
Fresh black pepper, to taste
In a large pot, bring the potatoes and parsnips to a boil. Reduce heat and simmer until tender. Drain most of the water, reserving 1/2 cup.
Preheat oven to 375 degrees. Lightly oil a medium baking dish.
In the pot, combine the remaining ingredients along with the cooking water with potatoes and parsnips. Mash with a potato masher, or, for smoother consistency, blend lightly with an immersion blender.
Pour the mixture into the baking dish and bake for 15 minutes.