The farm and the animals are looking clean and refreshed after that lovely rain last week. Everywhere is starting to be glowing and green. The clouds and cool weather made it truly feel like the beginning of winter; I actually needed to wear my thick wool sweaters. Still the bright sunshine today felt lovely. When I was out in the field, the flowering broccoli was buzzing with bees and other pollinators. It was a reminder to me to try and always have something in bloom, especially after we had just finished mowing and tilling the flower field.
We trained the pigs to electric fence which means that we can move them more easily and give them more space to run. Today we moved them into a section of the old vegetable field so that they can clean up the leftovers. They are happy for all the food, the spacious area, and to find some softer ground to root around.
This week's pick list:
- Brussel Sprouts
- Watermelon Radish
- Pac Choy
- Escarole and Frisee
- Winter Squash
- Parsley, Dill, and Cilantro
- Pick your own Strawberries
I had leftover pumpkin puree so I made some pumpkin bread for us to snack on at pick up. The winter luxury pumpkins cook easily and have excellent texture and flavor.
Pumpkin Bread (adapted from 100daysofrealfood.com)
- 3 cups whole-wheat flour
- 1 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 cup oil (I used coconut oil)
- 12/3 cup honey
- 2 teaspoons vanilla
- 2 and 1/4 cups pumpkin puree
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
- In another bowl whisk together the eggs, oil, honey, and vanilla. Add to the dry ingredients and mix well.
- Fold in the pumpkin puree.
- Generously grease 2 large loaf pans and pour in the batter.
- For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.
It was Seth's birthday this Saturday. As always we had his favorite soup. It is easy, delicious and satisfying. We eat it often in the winter, not just on his birthday! I am sure a vegetarian version would be tasty as well.
Wild Rice Soup (from Betty Puffinberger many years ago)
- 1 cup diced onion
- 4 slices of bacon, diced (optional)
- 1 cup diced celery or celeriac
- 1 cup diced carrots
- 2/3 cup wild rice
- 1 quart of chicken or vegetable broth
- 1 cup of milk
- Handful of chopped parsley
- Salt and pepper to taste
- In a soup pan, saute the onions and bacon on medium heat until the onions are translucent. Season with salt and pepper.
- Add the carrots and celeriac and saute for 5 minutes. Season with salt and pepper.
- Add the wild rice and saute for 1 minute.
- Add the broth and bring to a simmer.
- Cook until the wild rice is tender and split open, about 1 hour.
- Add the milk and parsley and taste. Season with salt and pepper if need be. Serve!
It is even better the next day!