Second Harvest Share

 

The 2nd Harvest Share

5lbs Potatoes

Lettuce Mix

10lbs red onions

Butternut Squash

Kohlrabi

Chard

Fresh Thyme bunches

Carrots

Kale

Freshly ground Cayenne pepper

Granola

Farm Eggs

Wholesome Holmstead Yogurt

Wholesome Holmstead Strachino cheese

Bard Owl Creamery Feta

I awoke in the night to the sound of rain drumming against the window panes, and fell back asleep content in knowing that rain was sinking deep into the ground, restoring much needed moisture.   This week was full of harvesting, baking, and cooking warm meals for our friends, Maggie and Fred,  who are visiting from North Carolina.   While Maggie held the baby, Muriel ground the dried cayenne and everyone tried to escape from the fumes coughing, eyes watering, but enjoying the chaos of work, chores, family and friendship all the same.   We hope you are enjoying the harvests as much as we are enjoying putting it all together for you.  This week you received my favorite cheese from Wholesome Holmstead, their delicious Strachino, which is wonderful paired with a crusty loaf of bread.   Bard Owl Creamery’s Feta won first place at the American Cheese Guild awards last year for Best Farmstead Feta Cheese in North America!   You can check out their blog here…  https://hamiltonfarm.wordpress.com/

This week I made an apple pie and instead of ice cream, I made an English Custard, in honor of my friend Maggie, who says she grew up on custard that her mum made.   If you have a lot of eggs left over from last week, this recipe will use them up.   http://www.epicurious.com/recipes/food/views/vanilla-custard-231672

The Butternut squash grew large this year.   You can simply cut them up and roast them on a cookie sheet (with olive oil so they don’t stick) and use them in a soup or save them in a freezer bag for later use.   My Butternut Squash soup is simple.   I roast a whole squash and carmelize onion at the same time that I am roasting the squash.   When the squash has gotten a bit caramelized I take it out of the oven and let it cool a bit, so that i can easily handle it.   Once cooled I take off the skin and put it in the pot with the onions.   I add chicken or vegetable stock and blend it with an immersion blender, adding salt, pepper and other spices like nutmeg, thyme, sage or rosemary.   If you have extra, just freeze the soup for later.

I love this cooking blog, 101 Cookbooks.  Here are her recipes for Butternut Squash

http://www.101cookbooks.com/ingredient/butternut%20squash

And lastly,   the ground cayenne can be used medicinally to ward off coughs, colds and flu or as a traditional culinary spice.  I love to put it in a cup of hot water with honey and thyme when I am feeling a sore throat or head cold coming on.   It warms you up from the inside.   Interested?  Read this from LiveStrong…  http://www.livestrong.com/article/485086-cayenne-pepper-for-colds/

Warmly,

Lucretia

 

 

 

 

 

 

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