“How many slams in an old screen door? Depends how loud you shut it. How many slices in a bread? Depends how thin you cut it. How much good inside a day? Depends how good you live ’em. How much love inside a friend? Depends how much you give ’em.”
― Shel Silverstein
Diamond has found a new friend in our bottle calf Petunia. Yes, another set of twins, and this one with a different outcome. So Diamond and I are bottle feeding Petunia – and Diamond has taken on the task of cleaning her up….both ends:) She also is in desperate need of a friend to play with, as our other dog and cats are seniors and she would say “boring” …. And Petunia spends most of her day alone – waiting for her next meal. So an unlikely companionship….cattle dog and calf…but nonetheless.
Farm News: We have lots of babies! 31 calves so far including Petunia, and 17 baby chicks, growing into a new set of layers for next years CSA. They will be 6 months old before they start to lay eggs, so these girls should be just in the nick of time for next season.
What’s in the last CSA share? I have tried to save the best for last – however some things did not cooperate this year. So I won’t promise much….but a few things. Almost October beans! Yes I was determined they would be ready to harvest in October but ….the beans are mature but many of them have not turned the lovely color yet. So they look more like cannellini beans, but are equally delicious. Also, small fennel bulbs, baby turnips with greens, young tender collard greens, bibb lettuce, some sort of stunted Napa cabbage (not sure what went wrong) oregano, and a menagerie of other things left over in the garden.
As the weather turns cooler, a savory soup is such comfort food. Following a recipe from Elizabeth Borelli
Fennel, White Bean, and Collard Green Sauté
4 servings
This lovely, appetizing dish is easy to prepare. Boiling the fennel stalks an
d greens in water until the liquid becomes concentrated, is a marvelous way to make your own aromatic consommé in one simple step. Serve this nourishing dish with wild rice or crusty whole-grain bread.
Ingredients:
- 1 whole fennel bulb, stalks and greens included
- 6 cups water
- 1 tablespoon olive oil
- 2 cups navy or cannellini beans, precooked
- 3 cups collard greens, stems removed, sliced into thin ribbons
- 2 cloves garlic; or 1 teaspoon powdered or granulated garlic
- 1 teaspoon salt
- juice of 1/2 lemon (1-2 tsps. to taste)
- 1 teaspoon dried oregano or Italian seasoning blend
To make consommé:
Remove stalks and greens from fennel bulb, rinse thoroughly, and add them to a large saucepan with 6 cups of water. Bring to a simmer over medium heat, cover, and cook down for about 30 minutes. In the meantime, chop fennel bulb into inch-long, very thin slices.
When consommé is reduced to 2 to 3 cups, remove from heat, and pour the consommé liquid only into a glass jar. Set aside. Toss out the remaining cooked fennel.
Add olive oil to the saucepan, and return to medium heat. Add chopped fennel and sauté over medium-high heat for 5 minutes. Add ¼ cup of consommé and simmer on medium-low for 5 more minutes, then repeat. Add ¼ cup more consommé, collard greens, and remaining seasonings and cook for 5 to 8 minutes longer, until greens are tender. Stir in beans and serve warm or hot. Label, date, and store remaining consommé in the fridge for up to 1 week, or freeze for up to 3 months.
Happy eating, and thanks for supporting our farm during this strange season. I hope everyone stays healthy throughout the holidays and winter. We will be at Main Street Farmer’s Market through Thanksgiving – and look forward to growing for you again next year.
Letty