December 2

FARM NOTES

Happy December! I hope y’all had a delicious and (somewhat) restful Thanksgiving… we had a lovely and relaxing holiday weekend here at the farm with family, and we’re still working through alllll the yummy leftovers. Somehow I’d gone 33 years of life on this planet without ever cooking a turkey, and this year was my very first time!

I followed a fairly straightforward recipe from Bon Appetit, and while the big ole bird came out of the oven looking gorgeous, the taste was kinda… meh. I mean, it was fine, but definitely not the star of the show (I’m more of a honeybaked ham girl myself)… alas, I’ll have to try again next year.

Now that our CSA season is over, things have really quieted down out in the garden. We do still have a good amount of nice greens, root veggies, herbs, etc ready for harvest – so local friends, make sure you check out next week’s Winter Farm Box! Each box is filled with 7-8 different veggies + herbs, for $25/box, with pick up here at the farm on Tuesday afternoons between 2pm-7pm.

Our main focus these days is tackling my ever-growing winter projects list. First priority is putting our growing beds “to bed” for the winter – which means pulling out any remaining plants (and weeds), removing and storing irrigation drip lines, and covering each quadrant with silage tarps. If you’re also working to put your garden to bed for winter, I very highly recommend using tarps! They serve a multitude of purposes – weed suppression, preventing soil erosion, and helping to keep the soil warm to encourage beneficial biologic activity underground. It’s definitely worth investing in high quality silage tarps (I like to source ours from Farmer’s Friend)… I’ve made the mistake of purchasing cheaper tarps in the past, and they ripped to shreds the first big storm that passed through. A note that if you need any help with winterizing your garden, I’m happy to help advise, just send me a message.

Silage tarps in action!

Another favorite winter activity is digging into the 2023 seed catalogues! I love pouring through stacks of seed catalogues to dream + scheme for the growing season ahead, flush with fresh enthusiasm and optimism that a new season brings. Here are my go-to sources for purchasing seeds (if you go to their websites, you can usually request a physical seed catalogue to be sent to your home):

  • Baker Creek – a great source for rare/heirloom seeds

  • High Mowing Seeds – 100% organic source for a wide range of seeds

  • Southern Exposure Seed Exchange – seeds selected for the south/mid-atlantic region

  • Row 7 Seeds – experimental seeds bred in collaboration with chefs for maximum deliciousness

  • Johnny's Seeds – especially for larger-scale growers, Johnny's is a go-to for high quality seeds (and heaps of other growing tools)

  • Floret Farm – incredible source for a wide range of flowers

Wishing you all a cozy and delicious first week of December… keep reading for a go-to winter recipe that’s made for keeping you warm on chilly days and nights.

PS – I just took y’all on a virtual farm walk! Tune in via our private Facebook group HERE. :)

Kitchen Notes

Got winter squash? Run, don’t walk, and MAKE THIS SOUP.

This recipe is super straightforward, uses all easy-to-source pantry ingredients, and is packed with flavor thanks to warming fall spices, zesty ginger, bright lime juice, and cooling coconut milk. I used butternut squash most recently, but use whatever local winter squash you have access to – whether it’s pumpkin, acorn, kabocha, or funkier squash varieties like koginut. A note that the ingredients list may look long/intimidating, but I promise this soup comes together super quickly and easily!

Roasted Winter Squash Soup with Ginger, Lime & Coconut

INGREDIENTS:

  • 3 lbs unpeeled winter squash (such as butternut, acorn, kabocha, etc)

  • Olive oil

  • 1 large yellow onion, diced

  • 1 tablespoon minced fresh ginger

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • ½ teaspoon turmeric

  • ½ teaspoon cinnamon

  • Pinch roasted red chili flakes

  • 4 cups vegetable stock or water

  • 1 teaspoon salt, plus more to taste

  • Freshly ground black pepper to taste

  • Juice of 1 lime (~3 tablespoons)

  • 1 14-oz can coconut milk

  • ¼ cup fresh basil leaves, plus more to garnish

INSTRUCTIONS:

  1. Preheat the oven to 425°F.

  2. Peel the butternut squash and dice the flesh into ½” pieces. Toss the diced squash on a rimmed baking sheet with a few tablespoons of olive oil and a pinch of salt.

  3. Roast for 30-35 minutes, until the squash is soft and beginning to caramelize. Set aside.

  4. Heat 1 tablespoon olive oil in saucepot or dutch oven over medium heat. Add diced onion, a pinch of salt and cook until onions are soft and translucent, about 8 minutes.

  5. Add ginger, coriander, cumin, turmeric, cinnamon and chili flakes, and cook for another 2 minutes, stirring frequently.

  6. Add the cooked butternut squash, along with the vegetable stock or water, salt and pepper.

  7. Bring to a boil, then reduce heat to simmer and cook for 10 minutes.

  8. Stir in the lime juice and coconut milk, and simmer for another 2 minutes. Take the soup off the heat and add the fresh basil.

  9. Use blender to carefully puree soup in 2 or more batches, until smooth.

  10. Return soup to pot over low heat. Taste and adjust seasoning to balance the salty, pungent and citrus notes. Ladle into bowls and garnish with creme fraiche, toasted squash seeds, fresh herbs or anything else that inspires you. Enjoy!

Today’s Stats

  • Low temp: 42F

  • High temp: 53F

  • Sunrise: 7:10am

  • Sunset: 5:03pm

  • Moon phase: Waxing gibbous

  • Additional notes: Sunny and chilly