By Kelsey
Is it just me, or has this been a particularly cold Fall? It seems like every single morning I am waking up to white frosty grass, an icy windshield, and frozen hoses that are unusable for the first hour of the work day. I grew up in Fresno, so I am a bit of a wimp when it comes to cold weather, but after 5 winters spent working outside on this farm, I think I have finally figured out the correct formula and layering strategy to stay comfortable in freezing temps. From toe to head, it is: wool socks, wool-lined boots, fleece-lined leggings, work pants, base layer top, tee-shirt, sweatshirt, down puffy #1, thicker down puffy #2, wool fingerless gloves (full gloves would be better but then you lose dexterity), wool beanie.
My other strategies for staying warm are: a constant stream of hot herbal chai flowing into me, and taking Fire Cider! Fire Cider is a traditional folk remedy in which pungent, spicy, culinary herbs are steeped in apple cider vinegar. Fire Cider can be taken as a tonic for improved circulation, metabolism, and elimination (and thus vitality!), as well as a remedy for acute respiratory infection, like cold and flu. It is packed with warming herbs that are particularly supportive to the respiratory and immune systems during the colder months. I taught a Fire Cider making workshop at the end of October, and the herbs we used in our elixir were cayenne, garlic, ginger, onion, rosemary, and thyme. Our brew is currently still macerating underground in the herb garden, and I am excited to dig it up and taste it on Sunday!
CSA barn hours:
We are only open on Tuesday this week, from 2 pm to 6 pm. We are closed on Friday.
Pick List:
Eggs
Red Gold, Yellow Finn, and La Ratte Fingerling Potatoes
Ailsa Sweet, Cipollini, Shallots, and Monastrell Red Onions
Leeks
Parade Scallions
Rhonda Beets
Yaya Carrots
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Purple Top Turnips
Bora King Daikon and Watermelon Radish
Calypso Celery
Primo and Caraflex Green Cabbage, Ruby King Red Cabbage
Kossack Kohlrabi
Russian Kale
Champion Collards
Ruby Red Chard
Prize Choy
Escarole, Radicchio, and Sugarloaf
Lettuce
Spaghetti, Butternut, Candystick and Zeppelin Delicata, Tuffy and Gil’s Golden Acorn, Tetsukabota Winter Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Braised Lamb Shoulder Chops, from thespruceeats.com
3 tablespoons olive oil, divided
2 medium onions, halved, sliced to 1/4-inch thickness
4 to 6 lamb shoulder chops
4 cloves garlic, minced
1 cup dry red wine, such as a cabernet or pinot
3 tablespoons Dijon mustard, good quality or similar gourmet mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary, or about 1 teaspoon dried crumbled rosemary
Gather the ingredients.
Preheat the oven to 300 F. Put 2 tablespoons of the olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat.
Cook the onions, stirring frequently, until lightly browned. Remove to a plate.
Add the remaining 1 tablespoon olive oil and the chops―in batches, if necessary―and cook, turning until nicely browned on both sides, about 3 to 4 minutes on each side.
Add the garlic and cook for 1 more minute.
Add the onions back to the pot with the lamb and garlic.
In a bowl or 2-cup measuring cup, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with a spoon or whisk.
Pour over the lamb mixture.
If the pot isn't oven safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil.
Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.
Serve the lamb chops with the cooking juices.
Pair with mashed potatoes, roasted root vegetables, and cabbage!