“If the world were merely seductive, that would be easy. If it were merely challenging, that would be no problem. But I arise in the morning torn between a desire to improve (or save) the world and a desire to enjoy (or savor) the world. This makes it hard to plan the day.” Mary Oliver
The 4th Fall Farm Share
Rosefinn Apple fingerling potatoes
Sacred Basil Honey
Wholesome Holmstead Yogurt (and)
Tonight I’m roasting another one of our large roasting chickens in a big cast iron pan, surrounding it in chopped onions, fingerling potatoes, carrots and parsnips. A little bit of butter, coconut oil or olive oil on the veggies, plus salt and pepper. I’m starting late, so I put the oven at 375 degrees so that we can eat before we all fall asleep. The earlier sunset of the past couple weeks has urged us to an earlier bedtime, which feels right at this time of year.
Another recipe I thought about and love when we have fall parsnips is a mash of potatoes, parsnips and garlic, with a good amount of butter and a little milk. The yogurt would be good in this also. This recipe from epicurious sounds delicious, especially the caramelized garlic!
We have been enjoying the granola each morning with Wholesome Holmstead’s rich yogurt. A drizzle of honey or maple syrup over the yogurt is wonderful. Enjoy!