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From the Farmer

             Horses wait patiently in the snow while farmers are held captive in the office.  Do not despair, liberation day looms large in the month ahead!

 

Harvest Report


Potatoes, Onions, Carrots, Beets, Parsnips, Celeriac, Kohlrabi, Turnips, Rutabaga, Daikon Radishes, Watermelon Radishes, Cabbage*, Garlic.

*We have run out of our own cabbage, and have begun distributing cabbage from our friends at Sawyer Farm in Worthington, MA.

Don't forget about your popcorn!  1 bag total for 1/2 shares, 2 bags total for full shares (total for the entire 10 windows, this is a 1 time pickup)
Please check off the popcorn column on the sign-in sheet when you take your bag(s), in addition to signing in as usual.
 

 

Enjoying the Harvest 

with Maggie
 

We had a lovely visit with David's family this weekend.  We went to New York to spend time together and to see the film Four Winters, directed by a family friend of the Fisher's, Julia Mintz.  The film documents the more than 25,000 Jews who fought back against the Nazis and their collaborators in World War II while living deep within the forests of Poland, Lithuania, Belarus, and the Ukraine.   It was a deeply moving and powerful film.  We encourage you to see it when it comes to The Academy of Music, Wednesday, April 19th.

In addition to family time and movie watching, there was also cooking and eating!  Both David's dad and sister, Rhya are wonderful cooks.  Below is my adaptation of the cabbage salad we had a Rhya's and a variation of John Fisher's famous, crispy smashed potatoes.

 
Cabbage Salad with Cilantro
(I apologize in advance to those of you who like precise measurements!)
 
1 head of cabbage
1 lime
2 garlic bulbs
honey
ume plum vinegar or salt
mayonnaise
cilantro

Slice the cabbage as finely as you are able.  Add chopped cilantro, the juice of the lime, a dollop of honey, pressed garlic bulbs, a dash of plum vinegar and a dollop of mayonnaise.  Mix throughly and adjust flavors to your liking.


 
Crispy Smashed Potatoes

3 lbs potatoes, chopped (Harvest Moon and the other purple varieties are wonderful for this recipe)
1/4 cup olive oil
4 cloves garlic, pressed
salt and fresh ground pepper

Bring a large pot of salted water to a boil.  Add the potatoes and cook until tender.  Drain the potatoes well and let cool slightly.
Preheat the over to 425.  Once the potatoes are just cool enough to handle, spread them across a baking sheet.  With the heel of your hand or a wooden spoon, gently smash each potato until they are about 1/2 inch think.  Press the garlic onto the potatoes, drizzle with olive oil and sprinkle with salt and pepper.  Toss.  Roast until crispy and golden, about 25 minutes.


 

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

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