NOTES FROM REMEMBRANCE FARM

Cool, crisp air and bright sunny skies are the perfect conditions for the beginning of the big fall harvest push. For the next month we will be filling the root cellar with carrots, beets, cabbage, and lots more goodness to distribute this winter. Many crops are maturing early because of the plentiful rain we've had over the last couple of months, so having nice weather to harvest in now is a real bonus. Winter salad greens are already growing in some of the high tunnels, even as we begin clearing out the tomatoes and peppers whose season has come to an end. It promises to be an excellent harvest, and I look forward to sharing it with you this winter!

this week’s Remembrance cheese

• Feta - the crumbly salty classic - for everyone!

on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Potato Leek Soup

• 3 tablespoons unsalted butter

• 1 pound leeks, white and light green parts, roughly chopped (~3-4 cups)

• 3 cloves garlic, peeled and smashed

• 2 pounds potatoes, peeled and roughly chopped into ½-inch pieces

• 7 cups chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 1 cup heavy cream

• Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Spring Roll Noodle Bowl

• 80z thin rice noodles

• 1 large carrot

• 1 medium radish

• .5 kohlrabi

• 2 cups cabbage, thinly sliced

• 3 green onions

• 1/3 cup fresh cilantro (and/or fresh basil)

• Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.

For the peanut sauce:

• 1/2 cup peanut butter (I use creamy, natural)

• 2 Tbsp. maple syrup or brown sugar

• 1 1/2 Tbsp. tamari (or soy sauce)

• 2 Tbsp. fresh lemon or lime juice

• 1-2 cloves garlic, minced

• 1 tsp. fresh grated ginger

• Hot water to thin to desired consistency

INSTRUCTIONS

• Prepare the vegetables: Very thinly slice/julienne. Roughly chop cilantro, large stems removed. Set aside.

• Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.

• Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)

• Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (ex peanuts and sesame seeds.)

More in-season inspiration…

• Cooking greens: Mixed greens with Turnip and Tasso shared and enjoyeed by a fellow member

• Onion, winter squash: Roasted Apple & Winter Squash Soup

• Watermelon radish makes a tasty, crunchy and beautiful pickle

• Broccoli, carrots: Spicy Thai Carrot Noodles

• Eggplant: Crunchy Eggplant and Corn Salad with Mint and Feta

• Eggplant: Eggplant & Goat Cheese Dip

• Pie pumpkin: pumpkin pie filling from scratch 

• Pie pumpkins will also keep well as fall decor for a little while if you’re not ready for pumpkin pie just yet ;)

• Shred your carrots and radishes over a bed of massaged kale or salad greens for a colorful and delicious salad!

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields.

Don’t forget you can always see u-pick details & detailed maps on our website

AT STICK AND STONE FARM, THREE SWALLOWS and PRESS BAY

It’s feeling like fall out there! Things will keep growing and ripening until the first frost arrives to tell them otherwise. Keep visiting the gardens while the getting is good, still loads of lovely flowers, and all kinds of hot peppers, and ground cherries peppering the ground beneath the plants.