By AJ
We have the same seasons as everyone else-- fall, winter, spring, summer--but the timing feels different from what i think other folx might experience. At least, from a produce point of view. I have seasons on my mind because we have brought in all the big storage crops that will last us through the winter (and they are rocking this year--we had to rent another cooler to fit everything)!
Our lean time of year, as far as what is offered in the barn, is when storage/winter crops have run out and we haven't started harvesting (or sometimes even planting) in our fields. I feel like this is usually may/june, when others are experiencing summery weather, getting out of school, and seeing heirloom tomatoes in the grocery stores. This is when we have the most anticipation for food coming from the farm and we're just planting away and trying to get there!
Our summer crops are later than places that are warmer and more inland, as we don't quite get the heat until late summer. And the season for summer crops like tomatoes, peppers and melons feels short, because our warmer months butt right up against fall and frost.
Once we get frost, most of our summer crops are done and this is when it feels like fall to me and everyone is already seeing Christmas for sale in the stores. Sometimes this is even before halloween has come, which is my personal favorite. But don't get me started.
As much as i feel like this is an unpopular take, I feel like as soon as we get a significant rain, it's winter. We are down to our "winter field", harvesting far fewer crops in puddles and/or frost and having time to think about projects other than harvesting. This logic would then lead us to the conclusion that winter often lasts late October through march, a significant portion of the year, be it technically correct or not.
We had some of our hottest days at the beginning of this month and we about to roll into November, which i expect will bring winter, along with the harvest festival on November 14th.
Upcoming Event: Harvest Festival Saturday November 14th 10 am - 3 pm
CSA Barn Hours:
Last week of summer hours: 2:30-6:30 pm
Winter hours start next week: 2:30-6 pm
Pick List:
Eggs
Red Gold, Harvest Moon, Fingerling, and Nicola Potatoes
Yaya Carrots
Merlin Beets
Ailsa Craig Sweet, Red, and Yellow Onions
Leeks
Parade Scallions
Daikon and Watermelon Radish
Hakurei Turnips
Dragon Fennel
Kossack Kohlrabi
Farao and Caraflex Green Cabbage
Lettuce
Sweet Peppers
Champion Collards
Regiment Spinach
Rhubarb Chard
Madeley Kale
Cilantro and Dill
Celery
Shelling Peas
Highlander Green Chile Peppers
Hot Peppers
Escarole and Frisee
Spaghetti, Blue Kuri, Delicata, Butternut, and Acorn Winter Squash
Winter Luxury Pumpkins
Watermelons (The last week)
Whole Dried Hot Peppers
Pick Your Own Strawberries, Flowers, Herbs, Padron and Shishito Peppers, Cherry Tomatoes, Ground Cherries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
SPICY SESAME CARROT SOUP
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon ground chilies (i like sarit for this)
2 cloves garlic, minced
2- inch piece of ginger, peeled and minced
1 ½ lbs carrots, scrubbed and chopped
sea salt and ground black pepper, to taste
½ cup split red lentils, rinsed
5 cups chicken or vegetable stock
¼ cup tahini
1½ teaspoons toasted sesame oil
1 teaspoon tamari soy sauce
2 teaspoons lemon or lime juice
-Set a large soup pot over medium heat. Add the cumin and coriander seeds to the pot and toast, stirring them up often. Toast the spices until very fragrant, about 45 seconds to a full minute. Dump the seeds out onto a small plate and allow them to cool completely before grinding up to a powder in a spice grinder. Set the ground spices aside.
-Return the large soup pot to the stove over medium heat and pour in the olive oil. Swirl the oil around a bit and then add the onions to the pot and stir. The onions should be sizzling, but on the quieter end of sizzling. Lower the heat if necessary. Keep cooking the onions, stirring occasionally, until very soft and translucent (but not browning), about 7-8 minutes.
-Add the ground cumin and coriander to the pot, along with the ground chillies as well. Stir and cook along with the onions for one full minute. Then, add the minced garlic and ginger to the pot and stir. Keep cooking until the garlic is very fragrant, about 1 minute.
-Add the carrots to the pot along with big pinches of salt and pepper. Stir the carrots to coat them in the spices and sautéed onions. Then, add the red lentils to the pot and stir once more. Finally, pour in the vegetable stock and give it a final stir.
-Bring this broth-y carrot, lentil, and spice mixture to a boil and then lower your heat to a simmer. Simmer this mixture uncovered, stirring here and there, until the carrots are quite soft, about 30 minutes.
-Carefully ladle the broth-y carrot, lentil, and spice mixture into the pitcher of an upright, vented blender. To this mixture, add the tahini, sesame oil, and tamari.
-Close the lid on the pitcher and slowly bring the speed of the blender up to high. You may have to add a few splashes of water to get things moving. Blend until you have a completely smooth puree.
-Pour the spicy sesame carrot soup back into the pot. At this point, you can leave it as-is or add some water to make the texture a bit more fluid. I personally like a bit of fluidity in pureed soups, so I added 2 cups of water at this point. Bring the soup up to a boil, stirring often. Stir in the lemon or lime juice.
-Give the soup a taste at this point to see if you need to adjust some of the seasoning. Maybe it needs even more lemon/lime for your taste, some extra pepper etc. Adjust the seasoning to your liking and then serve! I topped mine with chopped cilantro, drizzles of tahini and chili oil, and sesame seeds.