The 5th Fall Farm Share
Sweet fall Carrots
Ground Cayenne Pepper
Awoke to a cold house this morning; cookstove long cold from the previous evening. Frost covering all the fields. It was only a matter of the sun rising a little higher before sun filled our windows and warmed the house and the fields. The fields still a variety of green and brown, holding on until the cold takes a stronger grip and winter arrives in earnest.
In this weeks share you’ll find Milkweed Cayenne Pepper that we harvested and dried this summer. Yesterday, Muriel ground it fresh for the share. We use it all winter in stews and soups, but especially in a warming tea that we make with lemon, and sacred basil honey. The pesto was made with our fresh basil, garlic and olive oil. We did not add cheese or nuts, as the pesto freezes better without them. We love to use the pesto on grilled cheese, in pasta, or over veggies.
We’ve included our own mix of apples that will be best used in a pie or apple crisp this week or next. Here is a simple recipe for apple crisp. http://www.marthastewart.com/316288/apple-crisp
The last share will be ready next Tuesday at the farm and delivered to the Maine Coast Waldorf School at 3pm. We are working on drying baguettes for a stuffing mix, dried thyme bundles, our own soap and an array of veggies for your Thanksgiving supper such as 5lbs. of yukon golds, shallots, parsnips, our delicious carrots, and lots of fresh cut greens for your table.