Fall has definitely arrived here in the foothills with the first rain storm last week. Three days of a deluge, and now beautiful, crisp, sunny days and fire-time nights. All the oaks are turning yellow, the days short and sweet. Halloween approaches next week and close on its heels, Thanksgiving, the epitome of fall harvest and abundance. It’s a time for gratitude (of course, any time really is) to the earth, the sun, the soil, everything that conspires to bring us this incredible nourishment. It’s such a mystery and such a simple thing, yet think about the miracle of planting a seed and the seed unfolding into a spreading pumpkin plant. It’s pretty amazing. This time of year, my pantry is full of canned and dried foods, potatoes and winter squash precariously stacked in the corner of my bathroom, and the freezer jammed to the point of things falling out when I open it. I feel so safe, so securely provisioned for the winter. A full pantry and a full woodshed at the onset of November are the definition of wealth in my opinion.
And now, sitting on my couch, watching the afternoon sun through the window grace the ridge across the valley, I want to express my gratitude to all our wonderful CSA members. Thank you for supporting us this season with your money and time. Thank you for investing in small, local farms and trying things you may have never tried before. Thank you so much for coming with your bags and boxes every week and oohing and aahing over the veggies. Maisie and I couldn’t have done it without you!
Enjoy the last harvest and get some cozy time this winter!
Love,
Willow
Anticipated Harvest:
- lettuce
- boc choi
- kale/collards/chard
- cilantro/parsley/dill
- pumpkins!
- parsnips
- carrots
- garlic
Pumpkin Doughnut Holes:
My friend Stephanie Rosenbaum is a great chef and cookbook author and recently sent me this recipe, which I plan on trying as soon as possible. I recommend you do to! For Pumpkin Doughnut Holes click here.
Parsnips: I like to roast my parsnips in a simple fashion. Just cut them into small chunks coat with olive oil and salt and roast in the oven until soft and slightly crispy around the edges. They are also great in chicken soup.
