Saturday, December 13, 2014

The Turning of the Wheel

"In the depths of winter I finally learned there was in me an invincible summer."

~ Albert Camus





As Winter Solstice approaches, we are offering a local foods box to our faithful CSA members of summer and fall.  Thanks again for a great year with us!  This offer is also open to the general public and we expect to have a limited amount so please let us know as soon as you do if you would like one.  We are partnering up with our sister farm Muddy Miss, along with Kalona Organic, to put together a hearty arrangement for this coming week and should know what the price will be soon.  Pick up will be at Tim's/Kirkwood School for Children on Thursday the 18th, dropped off at 5pm.

As for farm updates, the weather has been warm enough after that early cold snap for us to do some good work on more greenhouse development and we hope to have a greater capacity then for the coming Spring.  

Boxes will include:

Red Onions
Yellow Onions 
Shallots
Garlic
Potatoes
Diakon Radish
Pie Pumpkin
Kabocha Squash
Turnips
Watermelon Radishes
Black Radishes
Carrots
Beets
Cabbage
Sweet Potatoes

If that sounds like a good haul for your holidays let us know.

Here is a great recipe which requires mostly stuff from your box!

CURRIED SWEET POTATO, CARROT & SQUASH SOUP WITH PINE NUT CREAM
INGREDIENTS: 
2 tablespoons butter or oil
4 cloves garlic, minced
2 medium-sized yellow onions, diced
2 cups sliced carrots
2 cup acorn squash, deseeded and cubed
4 cups sweet potatoes, cubed
6 cups vegetable broth
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup pine nuts (pignolias)
3/4 cup water
1/4 cup chopped cilantro, for garnish
DIRECTIONS: 
In a large pot, heat oil or butter on medium
heat. Add garlic and onions and cook about 5
minutes, until onions are slightly glassy and
softened. Do NOT let the garlic turn brown and
burn- it will taste bitter.
Add in the carrots, squash, and sweet potatoes,
and stir to combine. Follow with the vegetable
broth, curry, cumin, salt, and pepper. Let simmer
on medium heat for about 30 minutes, stirring
occasionally, until vegetables have become soft
enough to poke through with a wooden spoon.
While soup cooks, combine the pine nuts and
water in a high-speed blender until creamy. Set
aside. 
When soup is ready, let cool a bit, then
blend using an immersion blender, or in batches using
a high-speed blender. Blend until completely
puréed. At this point, you can mix the pine nut
cream into the soup OR serve it in bowls,
adding the pine nut cream to each bowl
individually (our preference and how we did it in
the photos). Sprinkle each serving liberally
with cilantro, and enjoy! 
Makes 10-12 servings. 
Freezes well, and keeps in the fridge, covered,
for about a week. Feel free to half the recipe for
a 4-6 serving portion.
Check this recipe out online, compliments of fettlevegan.com

Sending the warmest of wishes your way and as we are full of thanks for our lovely community.

Blessings,
Your Echo Team 

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