Seth and I just returned from 3 days in Santa Fe to attend the national biodynamic farming conference and to visit friends. We spent a lovely three days exploring the city, deepening our knowledge of farming, and laughing with friends. We are incredibly grateful to our crew and our family who helped us be able to attend.
We are clearing out the last two fields to till and seed. We hope to squeeze it in before the next rains. We are also washing the roots that we harvested to store for winter.
We welcome everyone to come pick up their vegetables and eggs this Tuesday as we will be closed Friday for Thanksgiving.
We are thankful for the bountiful harvest that the land provided this year, for the dedication and work of the crew, and for this caring community.
This weeks's pick list:
- Pac Choy
- Winter squash
- Brussel sprouts
Maple Roasted Brussel Sprouts with Toasted Hazelnuts, from nytimes.com
- 1 ½ pounds brussels sprouts
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon (or 10 grinds) black pepper
- 2 tablespoons maple syrup
- ½ cup toasted hazelnuts or your preferred nut, coarsely chopped (optional)
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time, although small sprouts may require less time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!