November 5, 2015

The 3rd Fall Share

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In This Weeks’ Share

Freshly dug sweet Carrots

Farm Eggs

Kale

Chinese Cabbage

Salad Mix

Turnips

Butternut Squash

Tatsoi

Wholesome Holmstead Yogurt

Wholesome Holmstead Vaquecou Cheese

Milkweed Farm Granola

Fire Cider (Apple Cider Vinegar, horseradish, garlic, ginger, cayenne, thyme, honey)

We have continued to take advantage of the beautiful weather this past week, and worked on stacking firewood, cleaning fields, and planting more lettuce in our high tunnel.   We have enjoyed simple meals like roast chicken with root vegetables, and baked potatoes with spinach, butter, and sour cream.  We made a big pot of stock from last weeks chickens and made a cream of tomato soup.  The kids wanted me to make a grilled cheese and tomato soup, so we added a sharp cheddar to the cream, and some toast that we put in the soup.   It was delicious.   We also made an Asian style chicken soup. This is a wonderful soup if you are sick or feeling like you might get sick.   Here is our recipe.

In a saute pan, add coconut oil, ginger, sliced carrots and garlic (we put in a lot of fresh garlic and ginger).   When the carrots are cooked and garlic and ginger are golden, add 8 cups of chicken stock.   We had taken the chicken meat off the bone, so added that to the stock.  When the stock is simmering, but not boiling, we added about 12 oz. of rice noodles.   If the noodles take up a lot of the stock, add water until you have the consistency that you want.  Salt and pepper to taste.  Some of us like it spicy, so we add sriracha sauce after it’s in our bowls. 

In the fall share this week you’ll find a bottle of our Fire Cider.  An excellent fall and winter tonic.  It’s hot and sweet at the same time, and will cure what ails you!  You can add it to the chicken soup.

Muriel and Caleb returned to the farm this week, after a month of traveling from San Francisco to Vancouver, camping and visiting family and friends along the way.   Muriel is making beautiful wreaths for the holidays.  You can pre-order one for the week before Thanksgiving.  The cost of the wreaths is $30.   Email Lucretia if interested, milkweedfarm@gmail.com.

And if you don’t know what to do with your turnip greens, here is a recipe from Epicurious.  http://www.epicurious.com/recipes/food/views/leon-oneals-turnip-greens-108862

2 Comments

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2 responses to “November 5, 2015

  1. mike@thewilltoplay.com

    Great post, Lucretia.  See you tomorrow.   Mike   

  2. Lucretia, Hale and sarah loved the milkweed farm Salad i made last night and I left them with a butternut squash. I don’t think I got my fire cider, would it have been in my box? I hope tomorrow’s fair is productive for you,

    -alicia

    >

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