We are looking forward to hosting our first All Member Meeting in the CSA barn this Wednesday April 6th at 6:30 pm to discuss the 2016 share and to hear your feedback.
The cows have begun to calve; there are now 3 young ones in the field but many more to come. We have a new Tunis ram on the farm and soon hope to integrate him into the herd. With the wind and sun, the fields seem to be drying it out quickly. However, we dug around in our sandiest soil today and it is still far too wet to till. We are anxious to open up the ground but we have definitely learned to be patient. Tilling too early will only cause us more problems.
The willows around the irrigation ponds are growing and spreading, which I am happy to see. When I went closer to get a better look at them, I was amazed to see how many birds were nestled in the small patch.
This week's pick list:
- Green onion
- Green garlic
Potato, Leek and Celery Root Soup with Orange Crème Fraîche
Adapted from Fields of Greens
6 cups vegetable or chicken stock
2 medium-size celery root bulbs, about 2 pounds, peeled and diced
1 pound potatoes, peeled and diced
1 t. salt
1 bay leaf
1 tablespoon olive oil
1 tablespoon unsalted butter
2 green onions, cut in half lengthwise, thinly sliced, and washed
2 green garlic, cut in half lengthwise, thinly sliced, and washed
1/2 teaspoon salt
1/4 cup dry white wine
2 tablespoon cream
1/2 cup crème fraîche[sour cream with a little buttermilk or yogurt will do in a pinch]
2 tablespoons fresh orange juice
1/4 teaspoon minced orange zest
Put 4 cups stock, potatoes, celery root, salt, pepper, and bay leaf in pot and simmer for 30 minutes, until vegetables are very soft.
While potatoes and celery root are cooking, heat olive oil and butter in frying pan. Add the green onions and green garlic, salt, and a few pinches of pepper. Saute over medium heat until they begin to soften, about 3-4 minutes. Cover pan and lightly steam for about 10 minutes. Add the wine and simmer uncovered until the pan is almost dry.
Remove bay leaf from the potato and celery mixture. Add the onions and garlic to the potatoes and celery, and blend in a food processor. Return to pot, add 1-2 cups stock if need be to reach the desired consistency. Season with salt and pepper to taste. Add the cream just before serving.
Combine the crème fraîche, orange juice, and orange zest. Garnish each serving with a swirl of the orange crème fraîche.