Circle S Farm delivery and MSFM pick-up Wednesday, October 12

“But clouds bellied out in the sultry heat, the sky cracked open with a crimson gash, spewed flame-and the ancient forest began to smoke. By morning there was a mass of booming, fiery tongues, a hissing, crashing, howling all around, half the sky black with smoke, and the bloodied sun just barely visible.”      Yevgeny Zamgatin

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We had fires burning on both sides of our farm this week.  This one looked like a nuclear bomb when it started, so frightening!

What’s in the Bucket?  Get back to your roots this week!!  carrots, beets, turnip roots, fennel root, rutabagas and heirloom sweet potato.  Also, a little kale and/or collards to round out the bucket.

What’s at market:  turnip root, kale, collard, rutabaga, broccoli florets.  Circle S Beef:  ground beef, steaks, roasts.   Turnip truck special:  buy one quart turnip root get one free!!

If you are not a fan of turnips and rutabagas, try the following soup.  You can use the fennel in place of the celery.  Taste it before you puree it – I actually prefer it with the chunky veggies in it, so I don’t puree the soup.

Any root vegetable soup

Ingredients

  • 6 tablespoons unsalted butter
  • 1 large onion or 2 leeks (white and light green part only), chopped
  • 2 to 3 celery stalks, diced
  • 3 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
  • 2 teaspoons fine sea salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • Juice of 1/2 lemon, more for serving
  • Extra-virgin olive oil
  • Flaky sea salt
  • Crushed Aleppo, Urfa or other chile flakes, optional
  • Grated Parmesan or pecorino, optional

Method

  • 1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • 2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • 3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Happy Eating and thanks for buying local food from Circle S Farm!

Letty

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