Newsletters

Squash Soup Hits the Spot!

Greens under the protection of Remay in the Hoop House.

“Farming isn’t rocket science,  it’s more complicated than that”

Dan Cox (young New Hampshire farmer)

Farming like the earth matters.  It’s always been our guiding principle here at Indian Ridge.  It seems so simple and yet, like the above quote, it is in fact, very complex.  Treating the land, water and soil in a way that does not deplete and degrade the earth, but regenerates and builds on her gifts, is part of a healthy and sustainable food system.

How we and many other organic growers farm is a lot like the way our great grandparents farmed. Before the age of fossil fuels and nitrogen fertilizers, farmers were fertilizing with animal manure, seed saving and raising livestock entirely on grass.  Returning to the roots of agriculture along with new technologies and an awareness of how our food systems are tied to many other of our societal ills, offers great hope for those of us concerned with the plight of our planet.

“Green” I read somewhere, “is the color of hope”.

Well, as I’m sure you are all aware…winter has finally arrived!  And White seems to be the predominant color these days. The only thing left surviving out in the garden are root crops like carrots and parsnips. The Kale is also still holding on and should be OK for this Friday.  All your other goodies have already been harvested and are being stored in the walk-in cooler or root cellar for distribution.

Speaking of storage, much of what will be distributed for your final two boxes can be stored well into the winter under the proper conditions.  If your winter squash has a few blemishes just cut them out and proceed with preparing then as usual.  If you plan to store your winter squash for a few more weeks, or even months, Its important to wipe the squash of with a mild bleach or hydrogen peroxide solution to kill any bacteria that my be living on the surface. Then store the squash in a pantry or root cellar at 50 degrees. Onions like to be stored in dry and cooler environment. 40-45 degrees or so.  Same with the garlic.  Your carrots, parsnips and potatoes like it around 41 degrees.  Its important to wash them and put them in a bag in your fridge.  Cabbage can also keep in the fridge for quite a while.

The take home message is, don’t be overwhelmed by the amount of food in your final two boxes.Store it!

 

Snow is cold on our toesies!

EGGS, EGGS AND MORE EGGS.     Our hens are still laying up a storm and on days that they refuse to venture out onto pasture because of the snow, we’ll feed them hay.  That’s what keeps their yolks looking so orange. Eggs will also store well in your fridge for a good month or so. If you would like to order extra eggs this week and/or next, just let me know how many and how you’d like to pay for them.  I can add it ($6 per doz.)  to your CSA balance and you can pay online or you can send us a check.  Stocking up for the weeks after your CSA ends is always a good idea.

Eggs will be available this winter at a new store called Ghost  Town, where Old World Flowers used to be. They will also be available anytime, here at the farm.

 

Heads up for distribution the week of Thanksgiving!

This week distribution will be on Friday, same time, same place.  But the following week we want to be sure that you all get your pie pumpkins and yukon gold potatoes, among other things, in time for your thanksgiving dinner. So, distribution will be on Tuesday, November 24 instead of that Friday, the 27th.

What’s in the box?

Head lettuce: Beautiful “Four Seasons” again.

Kale: I am loving Kale salad these days. I could eat it everyday! I like to add dried cranberries, parmesan cheese and walnuts to mine.

Parsnips: So sweet! Roast them in olive oil, or boil and mash them along with your potatoes.

Winter Storage Cabbage: Stores well in the fridge if you can’t get to it right away.

Kabocha squash: I recommend a delicious Curried Squash Soup from my old tried and true Moosewood Cookbook. (I leave out the mushrooms and substitute homemade chicken stock for the water.)You could also chop it up and roast it with olive oil, garlic, and chili powder and make squash tacos (aka squackos).

Acorn squash: Halve them, scoop out the seeds, sprinkle with salt and roast them face up with a little butter and brown sugar or maple syrup.

Onions:  Can’t live without’um!

Potato Medley: A wonderful assortment of red, purple and gold potatoes.

Eggs (for egg shares)

Granola (for granola shares)

Moosewood Cookbook’s Curried Squash Soup.

Going Dormant

Immunity and Ice

Autumn Wings

Potato Leek Week!

A Fresh Fall Start

The Roots of Fall

Adoring Onions