October 18 & 19
1/2 pound lettuce mix
1 bunch beets
1 head cabbage
2 pounds potatoes
1 pound onions
2 pounds mixed fall roots
1 bunch greens
October, completing the 19 week CSA and feeding forty households, filling and then emptying the field, none of this was anything thing that I could really even picture way back in March when I fired up the greenhouse and started the storage onions, officially embarking on the 2011 growing season. But here we are, and as proof of it all, the onions that kicked it all off are now rattling around in your shares, making appearances on your dinner plates and holding space as staples for meals to come. There is no denying it, the veggie season has come, raged and gone. Our bellies are full, we are way blessed.
Honestly, it is pretty scary to be a CSA farmer. All you guys trust me to grow your vegetables for the season, give me money and I have to deliver. Not to over-dramatize the whole deal, but bugs, disease, weather and general weirdness are not always on our sides and things can very easily get very freaky. It brings me great, great pleasure to let you all know that the Black Kettle Farm 2011 CSA exceed the value of share value by a hefty 10+ percent, fulfilling a major facet of CSA philosophy, that members help out the farmer before the season and the farmer hooks up the members when all is said and done. You got more then you paid for and I really like that. From insane amounts of cucumbers, to carrots galore. Greens, greens, greens, garlic, tomatoes, potatoes, tasty herbs and random roots, we have all eaten well, and have shared in the abundance of this great season.
I am thrilled with the way that the vegetables produced on this new piece of land. Not to mention the other awesome things that have gone down in these past month, like raising 3 gorgeous and uber cosmic swine, building an on-farm pick area in the barn, procuring a super styling and only slightly sketchy white van, working alongside, bumping lots of tunes and developing a specific and unique vocabulary with rock star Assistant Manager Shannon Gilpatrick and developing relationships and connections from all CSA members from the close by neighbors to the hipster Portland crew.
After many prayers, a few misfires and some major successes I am looking forward to seasons and seasons and seasons to come here on the Kettle bluffs. This sense of permanence and potential for long term evolution on a piece of land are elements that I have never felt before as a farmer and it is both calming to know that I am not going anywhere for a minute, and extremely exhilarating to imagine how it is all going to continue to unfold. Sure, no doubt, farming is really, really hard, but I absolutely love it and all of y’all are key players in what keeps me coming back for more. Let’s do it all again next year.
Please, please, please fill out a survey. It really helps me to hear your feedback, don’t be shy!
BKF is growing, please spread the word, more friends is more fun, no??
Potato & Greens Frittata
* 3 tablespoons butter
* 2 shallots, peeled and sliced thin
* 1 bunch Swiss chard, kale or collards stem removed and chopped coarsely
* 4 small potatoes (about 1 lb), sliced thin
* 1 dozen eggs
* 3 tablespoons heavy cream, not ultrapasteurized
* sea salt, to taste
* black pepper, to taste
1. Melt three tablespoons clarified butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant. Add coarsely chopped Swiss chard and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
2. Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper. Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.
3. Place the frittata in your oven, under the broiler for about six minutes until it is cooked through. Serve warm.
Potato and Turnip Gratin
Bon Appétit | December 2005
* 4 cups heavy whipping cream
* 2 cups low-salt chicken broth
* 6 large fresh thyme sprigs
* 4 large fresh sage sprigs
* 2 large fresh rosemary sprigs
* 2 large garlic cloves, pressed
* 1 Turkish bay leaf
* 1 tablespoon coarse kosher salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon cayenne pepper
* 3 1/2 pounds potatoes
* 2 pounds turnips
· 1 cup freshly grated Parmesan cheese
Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.
Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.
Please take a moment to fill out the 2011 CSA survey. Drop it in the mail : BKF, 1391 S.Waterboro Rd, Lyman, 04002 or respond via email. You thoughts and opinions are very valuable to the farm!