Circle S Farm fall blast CSA delivery Monday, November 1 and MSFM pick-up Wednesday, November 3

“It’s better to burn out than to fade away.”    -Neil Young

This is the last week for half shares.  One more week of fall blast.  And I will say I am burning out.  Cows calving, a horse sick, Diamond thieving eggs.  Other things to tend to.  I wish I could make a cocoon and emerge a butterfly in the spring!

That being said – a flurry of fabulous food this week….and loofa sponges.

 

Farm News:  One of my friends is sick.  A horse.  An old friend, Merle.   Trying my best to take care of her and get everything else done too.

On a lighter note  – Diamond has been caught thieving eggs.  A punishable offense.  However, she seems to be burying them for later use.  Perhaps she is stockpiling them for us?  Not sure whether to persecute or reward:)

What’s in the bucket?  Carrots, sweet potatoes, ginger, head lettuce, mustard greens, and LOOFA Sponges.  These we grow, peel and deseed.  Then cut into pieces.  They are amazing dish washers and bath sponges and completely biodegradable, yay.

As it turns colder – soup sounds pretty inviting.  Following – a recipe for carrot, sweet potato and ginger soup.

Curried Carrot, Sweet Potato, and Ginger Soup
Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which promotes healthy vision. Add whole grain crackers for fiber and dipping.
Yield:
serves 5 (serving size: 1 1/4 cups)
Curried Carrot, Sweet Potato, and Ginger Soup Rita Maas

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

  • Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Happy Eating, happy burn out and thanks for buying local food from Circle S Farm.

 

 

 

 

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