This week in the pack, we expect to have double potatoes; a large portion of storage carrots; salad mix; herbs; parsnips or cabbage; kale or chard; curly cress; leek; and apples. We will also offer extra storage roots at the pick ups for $1.20/lb. I’ve included a recipe for Szechwan Carrot Soup from my neighbour Suzanne at the end of this post. She was raving about the carrots so she told me about it.
Benjamin will have his ferments available during this week at the pick ups.
Thanks so much to all our loyal customers for showing up to pick up your packs week after week! You made our business a delight. Please let us know what suggestions you have for improvements, and how it went for you this season. You can send us your thoughts by email, or fill out an anonymous survey online. Or visit https://www.surveymonkey.com/s/8LDQSQQ.
If you are missing the veggies, or you miss Bruce and Nadege, they will be at the Seaport Market on Saturdays. Right at the front door.
This week on the farm, the weather was glorious!! On Wednesday David and I went to the ACORN conference (Organic Regional Network) in Halifax. Bruce and Nadege held things together on the farm while we were comparing notes with other farmers, and learning about the latest in organic farming practices. We came home on Friday, and the conditions were snowy and slippery. We passed a lot of vehicles in the ditch. First snow. Good thing we got the last hoop house covered earlier in the week!
See you all soon!
Jen, David, Bruce, Benjamin, Lori, and Nadege
Szechwan carrot soup recipe. Suzanne said she usually doubles the recipe to use the full can of coconut milk.
1 medium onion, chopped
1 rib celery, chopped
1 garlic clove, minced
1 tsp vegetable oil
1 lb carrots, cut into 1-inch pieces
3/4 inch piece fresh ginger root, peeled and thinly sliced
1/8 tsp dried red pepper flakes
3 cups chicken broth
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp smooth peanut butter
1 tsp sugar
1 tsp sesame oil
1/2 can coconut milk (leftover can be frozen)
In a large, heavy saucepan, cook onion, celery and garlic in oil over med-low heat. Stir until onion softens.
Add carrots, ginger, pepper flakes and broth. Simmer 45 minutes until carrots are very tender.
Stir in remaining ingredients and cool slightly. Blend in food processor in small batches. Return soup to pan and heat over low heat. Do not boil. Makes approx. 6 cups.