“Listen! The wind is rising, and the air is wild with leaves,
We have had our summer evenings, now for October eves!”
― Humbert Wolfe
Such a beautiful time of year! We had a campfire and some friends out last night and the stars were just amazing. Crystal clear.
Farm News: We have had one calf so far. Born last Wednesday AM with no fan fare. But nothing since, for 5 days. I guess those cows are waiting on a moon.
What’s in the bucket: winter squash, carrots, round radish, sweet potatoes, arugula, sweet and hot peppers, thyme, and a boatload of greens….mustard, kale, braising greens. A fall bucket indeed.
Recipe below for skillet root hash. This is wonderful with a fried egg and braised greens for a light dinner.
Skillet root hash
Ingredients
- 4 medium sized sweet potatoes / chopped
- 2 large carrots / chopped
- 1 small bunch radishes / chopped
- 1 shallot / chopped
- 2 cloves garlic / diced
- 2 TB olive oil
- 2 TB white balsamic vinegar
- sprig of fresh thyme
- Kosher salt + black pepper
Instructions
- Heat olive oil in a large cast iron pan. Combine sweet potatoes, carrots, radishes, and shallots in a large bowl. Season with balsamic vinegar, salt, and pepper and toss to combine.
- Cook vegetables in the cast iron pan for 20-25 minutes over medium heat, stirring occasionally.
- During the last 5 minutes of cooking add minced garlic to the pan and stir to combine. Once the vegetables are golden and cooked through, remove from heat and sprinkle with fresh thyme.