In
this week’s box:
Beans:
Maxibel or Empress/Purple Pod Mix
Onions:
Red Hamburger or Texas 1015
Potatoes:
Red Gold or German Butterball
Sorrel
Tapestry
Salad Mix
Tomatoes:
Gold Medal, Raul Robeson, Speckled Roman or Italian Heirloom
For
those with the Cheese Share, this week includes: Pesto
Chevre
(This
is the final delivery of goat cheese for the season; we apologize for the last
minute notice.)
For
those with the Herb Share, this week includes: Basil-Thai Magic, Lemon Balm, Oregano, Garlic Chives
Featured
Recipe (on back): French Potato Soup
Rain this week: 0.00”
With all this nice sunny, warm weather the tomatoes are doing their best to reproduce so you will get tomatoes at least this week, and looking ahead at the forecast probably next week as well. I love this time of year, when you want a hearty, hot soup one day and a cool, refreshing salad the next. Well, this week we’ve got you covered on both fronts. This week’s recipe is the traditional way that the French use sorrel and it is one of our favorites. We hope you enjoy it.
The high tunnel is up, covered, the beds are in and partially planted. With all this summer-like weather we’ve been sowing seeds with abandon. In the main garden the final salad beds are sown and just starting to germinate. We’ve also tilled up most of the spent plots and have re-sown them to oats as a cover crop. The earlier sown oats in the squash patch are so thick it looks like a lush green lawn. In the high tunnel we’ve sown the winter root crops: beets, radishes, carrots as well as transplanted the edible flowers for the winter salad. We won’t get blooms all the way through the winter, but we will at least have them later in the fall and earlier in the spring than we would in the outside garden.
So other than the high tunnel salad, our planting chores are pretty much done for the fall. The only exception is the garlic, which will go out in the next two weeks. Last year we planted small amounts of many varieties of garlic to see which ones would grow the best here, what a fun experiment that was. So now we have narrowed our selections and will put in hundreds of cloves each of: Spanish Roja, German/Northern White, Purple Glazer and Inchelium Red. I look forward to those planting and harvesting adventures! You can look forward to getting garlic in your box again next week, along with the last of the winter squash. You should be getting sweet potatoes in the last two weeks of the month.
That’s it for this week, hope to see you all this weekend at the Harvest Party this coming Saturday, October 7th.
Best from the farm,
Jill & Sean
French Potato Soup
2
C. Chopped Sorrel Leaves
3
Tbs. Butter
1 Med.
Onion-chopped
1
Qt. Chicken Stock
½
lb Potatoes-peeled and cubed
1
Tsp. Salt
1
C. Milk
2
Tbs. Flour
1
Egg Yolk
1/8
Tsp. Nutmeg
In
a medium saucepan, heat butter over medium heat. Add onion and cook for 4-5
minutes or until softened. Add chicken stock and sorrel and cook, stirring for
10 min. Add potatoes and salt. Bring to
a boil. Cover and simmer for 30 min.
Combine egg yolk and flour, then add to milk and mix well. Add egg mixture and
nutmeg to soup, stirring to combine. Heat through, do not boil. Delicious served with a good, crusty French
bread.
Recipe Source:
Blue Gate Farm