Sweet Summer Carrots
Green Chile Pepper
Notes from the Farm
Well, this is it... well for some of you... I mean, for all of us this is getting pretty close to it, for summer, for swimming (comfortably), for that space we hold, an openness, triggered by warm weather and long days...
This is the last week for the Summer CSA Members... I still got my meathooks in you Full Season types for a few more weeks...
The more seasons I farm, the better I get at letting go of expectations. I've learned a thing or two about a thing or two when it comes to farming, but what I've really learned, is that the best way to enjoy a farm season is to let go of expectations and open myself up to being tickled by the moment.
I don't really know what I think of this particular farm season yet... my eyes are half crossed and a bit blurry at the moment... but I know I've had a great time, and I've really enjoyed the CSA experience.
I'm not a particularly outgoing guy, I try and be as friendly as I can, but honestly, I generally keep to myself and when given the opportunity, I'll choose a quiet walk with a cup of coffee through the woods over just about anything... I love alone time.
But, people are good, and I love a good story, I like seeing people laugh, and picking flowers... I like seeing families stock the shares, seeing friends bring friends to pickups... I get a lot of joy out of seeing folks having fun... and this CSA season was particularly joyful for me... which I'm hoping means it was on good side alright for all you all.
I think when I was on the uphill side of my farming career, I was super worried about doing a good job... I mean, I still am, but, also think that ultimately there is a tension and stress that comes with too many self imposed rules... and as I have become more integrated into our farm, and the farm has become more a part of myself, I've been able to let go of some of those arbitrary parameters and learn to enjoy the process more... and hopefully I haven't let you down, but if I have, I'm happy to hear about it, because, well, growth is a part of living and the process of letting go honestly feels like the process of shedding arbitrary self imposed rules...
I think David Wooderson most eloquently articulated this concept when he said “Let me tell you this, the older you do get, the more rules they're going to try to get you to follow. You just gotta keep livin', man. L. I. V. I. N'.”
Thanks again for a great season summer members, and hopefully we'll see you around the turn...
1 small white onion, grated on the large holes of a box grater or minced
1 teaspoon fresh lemon juice
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound carrots (about 4 medium), peeled and grated on the large holes of a box grater
1/4 pound beets (about 2 medium), peeled and grated on the large holes of a box grater
1/4 pound russet potato (about 1 small or 1/2 medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce, for serving (optional)
In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
Because beets are high in sugar, these latkes brown very quickly, so keep an eye on them.
Crispy Brussels Sprouts with Smoked Paprika Maple Aioli
2 cups medium brussels sprouts
2 tablespoons olive oil
1/4 cup mayonnaise
1 1/2 tablespoons maple syrup
1 teaspoon smoked paprika
1 garlic clove minced
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 425 F. Prepare the brussels by rinsing, removing the stem and cutting in half. Spread them out on a sheet pan and drizzle with olive oil and a sprinkle of salt and pepper. Roast for 25-30 minutes until crispy and browned.
In the meantime, grab a small bowl. Combine the mayo, maple syrup, smoked paprika, minced garlic, lemon juice, salt and pepper. Mix and set aside until brussels sprouts are roasted.
Serve the crispy brussels sprouts with the aioli on the side.
It's good on everything... trust me.
1 cup mayonnaise, vegan or regular
1 garlic clove, minced
1 gree chile, roasted, peeled, and seeded
1 tablespoon fresh lime juice
Coarse salt and ground pepper
In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.