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Happy Thanksgiving!
We're grateful for your support of our little farm and the important role you play in choosing local food and family-scale organic agriculture. Thank you! We wouldn't be here without you!
Here on the farm we're looking forward to hunkering in for a few days around Thanksgiving and welcoming some real rain at last! Of course the wet forecast is creating the inevitable last-minute-before-the-rain scurry around here as we try to get a week's-worth of harvest done in two days AND check a few more fair weather projects off the never-ending list (don't forget to pull the irrigation pumps out of the creek before the deluge!). It'll feel great to take a big breath on Thursday and spend the day appreciating all the food, family, friends, and some long-overdue seasonal weather. Let it storm, Oregon-style!
We're packing some Thanksgiving-specific goodies for you this week, especially shallots (for gravy!), celery and rosemary (stuffing!), an extra big share of spuds (mashers!), and parsnips. We don't grow the prettiest parsnips in the world (in over 15 years of farming, I still haven't learned the secret to growing snow-white parsnips), but they are tasty. Your veggie peeler is your friend this week, and so is this recipe, especially if you think you don't like parsnips: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds.
Wishing you all a cozy, happy Thanksgiving! Feast mightily!
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