Welcome fall. What a wonderful time of year. Everything seems so nostalgic in fall. Finally the fieldwork seems manageable. This is the best time of year for working outside. I am relishing this weather because it won't last long. I will try not to make this such a long email. I just always seem to have so much to share.
Thanks so much to all of you whom came out the to Fall Festival at the Elverson Market. I had a wonderful time. It was especially nice to have my husband singing in the background. He is so great. I also loved having the game at the stand. It really opened up conversation. I know you have been waiting anxiously to hear the winner and answers.
- There were 164 potatoes in the jar- the winner is Matt Mulhull with a guess of 151.
- The pumpkin (or actually it was a red kuri squash) weighed #11.71 - the winner is Mallory Spahr with a guess of #11
- And the mystery vegetable was a Turkish Orange Eggplant- we only had one eggplant guess and that was from Jon Fetter.
- We had no chicken winners.
Ever wanted to work on a farm? We are in need on volunteers on Friday September 24th, Thursday October 15th and Friday October 16th. If you are interested please contact me. On Thursdays we work from 8 am till 4pm and on Fridays we work from 7 am till 7pm. Any amount of time is a help.
This is what we will have for market this week:
- kale
- chard
- salad mix
- arugula
- radishes
- spicy mix
- peppers
- basil
- baby pac choi
- lettuce
- beets
- carrots
- tomatoes
- eggplant
- potatoes
- garlic
- winter squashes.
Carrot Lentil Soup
This is an adaptation creation. A quick soup for even in the summer.
½ cup lentils (dry green or red)
1 medium onion chopped
½ pound carrots chopped
3 tablespoon olive oil
1 tablespoon vegetable broth powder
3 cups water
1 tsp salt
¼ cup fresh cilantro
2 cloves garlic
1 cup yogurt (plain goat yogurt is perfect for this)
Sautee onion, and lentils in 2 tablespoon olive oil, for 5 minutes. Add water and vegetable broth and bring to boil. Add carrots and simmer until carrots are soft. In a food processor prepare a cilantro pesto: garlic, 1 tablespoon olive oil, & cilantro. Blend the broth mixture with the pesto and yogurt in the food processor. Garnish with a dolup of yogurt and a sprig of cilantro. Enjoy. Serves 4.
Arugula Pesto Recipe
In a food processor or blender combine: 1 8oz bag arugula, 1 cup raw almonds, 8 oz goat cheese, 1bunch clove garlic, 1 cup olive oil, 1 tspn salt, 1 tspn cumin, & 6 fresh sage leaves.
And this week we will be doing weekly deliveries to West Reading. Orders are delivered on Thursday evenings after 4:30 pm. Please have your order in by Wednesday evening.
- Kale- curly or dino $2.50
- Swiss Chard $2.50
- Salad Mix $4.50
- Arugula- bunches $2.50
- Radishes $2.00
- Spicy Mix $4.50
- Basil $1.50
- Baby Pac Choi $2.50
- Lettuce- butterhead, romaine or red leaf $2.00
- Tomatoes- Quarts choose between red or heirloom or a mix $3.50
- Potatoes- #2 $3.50
Erica
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