Blue Gate Farm News – Volume III, Number 2 – November 14, 2006

In this week’s box:

Kohlrabi: Eder (Green) & Kolibri (purple) bulbs and greens (greens can be used like kale)

Leeks: King Richard

Tapestry Salad Mix

Thyme (use fresh or dries easily)

Featured Recipes (on back): Leek and Mushroom Sauce with Thyme over Pasta

What’s up on the farm?

What a week it has been. We were in Washington DC for most of the past week, visiting family, friends and nearby sustainable farms. We started by visiting a friend at Ford’s Theatre in DC, nothing to do with agriculture, but an interesting history lesson and its always good to catch up with old friends.

Then we headed out to Sperryville, in the mountains of Virginia to visit Jill’s aunt and uncle and some nearby farms. We met the owner of Mount Vernon Farm who has transformed his family’s dairy farm into a pasture-fed meat operation. This was an amazing 1820’s era farm with the largest milking barn I’ve ever seen, tucked between the foothills and the river. Then there was the couple at Belle Meade who raise pasture fed beef, pork, turkeys and chickens to supply their customers as well as their Bed & Breakfast in addition to hosting daily farm experiences for the associated Montessori school. In that same area was the young couple at Water Penny Farm who had a 40 year lease from the above former dairy farm. Now in their 7^th season, they raise chemical-free vegetables and laying hens on 35 acres for a 150 member CSA, two farmers markets and a farm stand (and we thought we were busy!) It was a busy couple of days immersed in picturesque farms tucked into lush green valleys surrounded by beautiful wooded mountains cloaked in the last of their fall color…not to mention the wonderful company and delicious food!

At this point in our trip we headed back to the city to visit Sean’s brother and sister-in-law. In addition to the museums, restaurants (great Ethiopian food!) and myriad of memorials we were also able to visit another CSA. This one was a little different as it was associated with a non-profit organization as opposed to a private farm. The EcoFarm at the Accokeek Foundation hosts an organic CSA with about 70 members. In addition to providing organic produce, they are also involved in several field trials including high tunnel food production and next season a regional comparison on garlic production. There was so much to see and learn on this trip. It was the perfect opportunity to study creative approaches, innovative solutions, and universal challenges. It was enlightening, heartening and invigorating and we arrived home weary but feeling energized to dive into another season.

We wouldn’t have been able to take this trip without the help of family and neighbors that looked after things here on the farm while we were away. Thanks to their care, we came home to happy, healthy chickens and hearty, growing garden beds, both inside and outside the high tunnel. We can’t thank them enough for allowing us to make this trip. As great as this trip was, it is good to be home.

Best from the farm,

Jill & Sean

Leek and Mushroom Sauce with Thyme over Pasta

½ pound mushrooms (wild or domestic)

½ pound fresh linguine or other thin pasta

2 Tbs unsalted butter

2/3 cup chopped leeks (white and pale green parts only)

½ tsp salt

1/8 tsp black pepper

3 cloves garlic, minced or pressed (about 1 ½ tsp)

1/3 cup dry white wine

2 tsp chopped fresh thyme

freshly grated Parmesan cheese

Brush or briefly wash the mushrooms and cut into thick slices, including the stems
Cook pasta according to the package directions, drain well.
Meanwhile, melt butter in a large pan over medium heat. Add the leeks, salt, and pepper; sauté for 5 minutes. Stir in the garlic. Cover; cook until leeks are tender, about 5 more minutes.
Add mushrooms and wine; gently simmer, uncovered, for 10 minutes
Add pasta and thyme to the mushroom mixture; toss well. Top with grated Parmesan.

Recipe Source: Farmer John’s Cookbook: The Real Dirt on Vegetables