Week of November 11th

My dear community,

Our first freeze hit us really hard last night. Combined with wind damage from the weekend, tomatoes took the biggest hit. The wind blew down the stakes and the frostbitten ground turned the tomatoes to sauce. I’m curling up with a big bowl of soup tonight and getting ready for boxes filled with winter greens. The farm has a sense of peace blanketed over it like it’s getting ready for a slumber. And although we will continue to grow things through the winter, half of the farm will be dedicated to cover crops – sequestering carbon from the atmosphere and putting it back into the ground where it belongs.
Along with the wind came a good omen of rain on Saturday. I woke up to rain on my window and a prospect of hope along with it. We can come together as a country despite our views. We can keep this earth in balance and preserve it for future generations. I hope that as our farm inevitably gets smaller due to governmental rules and regulations (see 2 blog posts back about GAP) that we can continue to thrive. Now the real work begins!

Be good to each other.

CSA Contains:
CUCUMBERS
CARROTS
CELERY
LEEKS
ITALIAN PARSLEY
GREEN LEAF LETTUCE
LACINATO KALE
GREEN ZUCCHINI
RED BELL PEPPERS
BUTTERNUT SQUASH
BIG: ROMAINE LETTUCE, CARROTS, RED BEETS, BUNCHED SPINACH, RED TOMATOES

FRUIT EXPANSION: BLUEBERRIES from BELLA VISTA FARMS and FUJI APPLES
Lettuce of the Week: GREEN LEAF

JUICE FEAST:
CUCUMBERS
CARROTS
CELERY
ITALIAN PARSLEY
ROMAINE LETTUCE
RED BELL PEPPERS
BUNCHED SPINACH
RED BEETS
FUJI APPLES from GOPHER GLENN ORGANICS

Best Kale and Minestrone Soup

Ingredients:
1 tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
2 large carrots, minced
1 – 5.5 ounce can tomato paste
4 cups vegetable broth
3 medium red potatoes, diced
2 celery stalks, diced
1 zucchini, diced
1 teaspoon each: oregano, thyme, black pepper
1 – 28-ounce can whole tomatoes
1 – 15-ounce can white beans, drained and rinsed
8 ounces kale, removed from stem and chopped
Juice from 1/2 lemon
Sea salt, to taste
(Find the full recipe and directions here at The Endless Meal)

Leek, Mushroom, and Chicken Soup

Ingredients:
2 tablespoons extra virgin olive oil
4 cups thinly sliced leeks (about 2 leeks)
4 cups thinly sliced cremini mushrooms (about 1 pound)
1/4 cup coconut aminos or tamari
1 can full-fat coconut milk
3 cups bone or chicken broth
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 1-inch piece ginger, peeled and minced
1 teaspoon minced garlic
1/4 teaspoon red chili flakes
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2–3 cups cubed leftover boneless, skinless chicken breasts (optional)
(Find the full recipe and details here at Do You Even Paleo)

Butternut Squash and Bell Pepper Hummus Wrap

Ingredients:
1/2 medium butternut squash, cut into thin french fry pieces
1 tablespoon high heat Oil
1 red bell pepper, thinly sliced
3 large tortillas
3 tablespoons pine nut hummus
2 cups fresh spinach, stems removed
1 avocado, sliced
1/4 cup feta crumbles
(Find the full recipe and inspiration here at A Zesty Bite)

Kale Pecan Pesto

Ingredients:
3 cups packed kale (about 1 small bunch), preferably the Tuscan/lacinato variety, thick ribs removed
½ cup raw pecans
1 to 2 tablespoons lemon juice, to taste
1 medium-to-large clove garlic
½ teaspoon fine sea salt
½ cup extra-virgin olive oil
½ cup grated Parmesan cheese
(Find the full recipe and directions here at Cookie and Kate)

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