October 18, 2016

THE WEEKLY CHROZICLE

Issue #20 - October 18, 2016

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The Oz apprenticeship comes to an end this month. Some of us will move on to other farms, some will travel. I will be heading back to the city for now, to my little urban garden. 

I will miss this land and the opportunity to devote all my time to the plants. I'm left again thinking of Thoreau, of his musings on the frustrations and rewards of this work: 

"I cherish my crops; I hoe them, early and late. I have an eye to them, and this is my day's work. It is a fine broad leaf to look on. My auxiliaries are the dews and rains which water this dry soil, and what fertility is in the soil itself, which for the most part is lean and effete. My enemies are worms, cool days, and most of all woodchucks. The last have nibbled for me a quarter of an acre clean.  Labor of the hands, even when pursued to the verge of drudgery, is perhaps never the worst form of idleness. It has a constant and imperishable moral, and to the scholar it yields a classic result. When I paused to lean on my hoe, the sounds and sights I heard and saw anywhere in the row, were a part of the inexhaustible entertainment which the country offers."
 

Kate Morrow, 2016 Apprentice

What's In The Box?

AppleGolden Delicious
BasilLemon
BeetsRed Ace
Braising Mix
Corn, Bi-color
CucumberLemon
KaleLacinato
Parsely
Potato, Yukon Gold
Tomatoes, mixed varieties
Winter SquashDelicata
Yellow Onion, Great Western

Potato and Parsely Soup


Ingredients:

 

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 leeks, white and light green part only, chopped
  • 5 garlic cloves, sliced
  • Salt, preferably kosher salt, to taste
  • 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
  • 6 cups water
  • Leaves from 1 large bunch flat leaf parsley, washed
  • 1 to 1 1/2 cups low-fat milk
  • Freshly ground pepper
  • Parsley leaves for garnish

 

Instructions:
  1. 1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.

    2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.

-From nytimes.com

Roasted Delicata Squash and Onion


Ingredients:
  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
Instructions:
  1. Preheat oven to 425 °F.
  2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
-From eatingwell.com

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Come see us Saturdays at the Gualala Farmers’ Market!!
Customer Appreciation Day this Saturday, October 22, 2016 --
Come out to press fresh apple juice with us!