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From the Farmer


       Well friends, here we are, once again, at the end of a long season that somehow went by fast.  Though this fall has been fairly mild, it is indeed getting colder and night is steadily growing longer.  In the plant world, many are drawing down into their roots where their life force will concentrate for the winter months.  Meanwhile others have focussed their energy skywards and have ripened all of their hope for the future into tidy packages sent forth on the wind or in the gullets of birds.  Worms burrow, geese group together and migrate, squirrels harvest and cache.  And what will we do as the season turns?  As the insatiable appetite of work retreats with the light, we farmers find more space in which to gather in gratitude with friends, tend our homes, and simply look up as we walk in awe of the world around us.

       As we prepare to shift from our steady, twice-weekly CSA distribution rhythm to the more project-focussed work of November and December, I find I will miss the two-beat pulse of community surging into the barn and fields and then drawing back out to your respective homes.  Tuesday, Friday; Tuesday, Friday.  A steady heartbeat rhythm that brings stories, struggles, and joy into the farm and draws sustenance, nourishment and gratitude out into homes and bellies across the landscape.

       Like the squirrels, we harvest and store: potatoes, connection, rutabagas, warmth, carrots, and devotion to see us through the long winter till the light and warmth return next spring.

       Thank you all for the tremendous support this year and always.  It is a privilege to scratch the soil in your name.  

       Wishing you all a cozy and peaceful winter,  David and the crew.
 

Harvest Report


Herbs: Parsley
Roots: Beets, Carrots, Celeriac, Garlic, Onions, Parsnips, Potatoes, Radishes
Fruits: Peppers, Winter Squash
Greens: Chard, Collards, Kale, Lettuce, Spinach
Other Veggies: Cabbage, Fennel, Leeks

NEW: Parsnips

For Retail Sale: Everything! Some items may be limited

Apple Fennel Crisp

 

Prep Time: 20 minutes        Cook Time: 40 minutes        Serves: 6-8

Filling
  • 3 Tablespoons unsalted butter
  • 1 teaspoon fennel seeds
  • 1 cup finely chopped fennel (from about 1 large bulb)
  • 4 cups finely chopped apples (from about 3 large apples) I only roughly peeled mine.
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • pinch of salt
Topping
  • 1 cup walnuts (sprouted is ideal)
  • 1 cup hazelnuts (sprouted is ideal)
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsalted butter, melted
  • pinch of fine sea salt

Preparation

  1. Preheat the oven to 350F.
  2. Melt the butter in an 8 inch heavy bottom cast iron skillet over medium-high heat. Add the fennel seeds and finely chopped fennel, cook stirring occasionally, until the fennel has soften and begun to caramelize a bit, about 5-7 minutes. If the pan dries out add more butter. Remove from the heat.
  3. In a large bowl add the chopped apples, cooked fennel, cinnamon, ginger and pinch of salt. Give it a good.
  4. Put the mixture back into the cast iron pan and keep to the side.
  5. To the bowl of a food processor add HALF of the walnuts and HALF of the hazelnuts and process until a coarse meal is achieved, scraping down the sides as necessary. Add to a bowl.
  6. Roughly chopped the remaining half of the walnuts and hazelnuts and add them to the bowl. Drizzle with the melted butter and honey. Add a touch of salt and use your hands to mix together.
  7. Sprinkle the mixture over the apples and fennel and place in the oven for about 30 minutes, or until golden brown and crisp.
  8. Remove from the oven and let sit for 15 minutes before scooping up and serving.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary. Store leftovers in an airtight container in the fridge for up to 1 week. Lightly reheat on the stovetop.
 

Beet Fennel Soup


Prep Time: 15 minutes       Cook Time: 30 minutes       Serves: 4
  • 2 Tablespoons butter
  • 1 large yellow onion, finely chopped
  • 1 large fennel bulb, finely chopped
  • 2 teaspoons fennel seeds
  • fat pinch of salt
  • 3 large beets, cut into small chunks
  • 1/2 cup dry white wine
  • 2 1/2 cups water (plus more to thin if needed)
  • 1 cup whole milk plain yogurt
  • fennel fronds for garnish

Preparation

  1. Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.
  2. Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).
Recipe from Dishing Up The Dirt
Apple Fennel Crisp
 
Recipe from Dishing Up The Dirt
Beet Fennel Soup

CSA Pick-Up & Produce Buying Times

 
Tuesdays & Fridays from 3 to 6:30 pm
(Farm store is open daily)

Wagon Rides and Cider
Tuesday & Friday from 3 to 5 pm to Celebrate the End of the Season!


Following  local guidelines, masks are once again required indoors, regardless of vaccination status - Please mask up when coming to shop or pick up your share!

Farm store is open daily, self serve, dawn to dusk.  Produce will be available for purchase ONLY during CSA pickup times - non-members are welcome to drop in and see what is available Tuesdays and Fridays from 3-6:30pm.

 

Other News


If you are a 2021/2022 Winter Share Member, you should have received your first newsletter last week and another today - Please look in your "updates" or "promotions" folders first if you cannot find it, and reach out to us via email if you did not receive it. 
Orientations and initial pick-ups are this week!
 

 
(413) 369-4269
Natural Roots
888 Shelburne Falls Rd
Conway, MA 01341-9661

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