Rain, rain, rain...snow? If I could actually get a glimpse of the mountains through all of these rain clouds I bet I would see white crested peaks. Is ski season here already? Here's hoping. Apparently we're supposed to get a foot or more of snow tonight. Exciting!
Now if it would just warm up a little bit in the valley so we can all feel our hands while we harvest veggies for the share this week:
Green Bell Peppers
Crispino Head Lettuce
Yellow Onions (not pictured)
There's nothing that inspires me to make soup more than supremely crappy weather like this. It's really what October in Montana is made for. So in honor of Souptober and rutabagas here is another master piece from The Feed:
**I halved this recipe because that's a lot of soup.
RUTABAGA SOUP WITH SAGE AND WHITE CHEDDAR
• 5 tablespoons unsalted butter, divided
• 1 medium chopped onion
• 2 large peeled and chopped rutabagas (about 5 cups)
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4 finely chopped tablespoons of fresh sage, divided
• ¼ cup flour
• 2 cups heavy cream
• 6 cups chicken stock
• 2 Tablespoons chopped pumpkin seeds
• large pinch red pepper flakes
• 8 ounces grated sharp cheddar cheese
• salt and pepper to taste
In a medium saucepan on medium heat, heat 4 tablespoons of the butter until melted.
When the butter has melted, add the flour, whisking every so often for 3-4 minutes.
Slowly whisk in the heavy cream, making sure that there aren’t any lumps. Then slowly whisk in the chicken stock.
Bring the sauce to a simmer and let it slowly simmer away on the stove for about 20 minutes so that it has a chance to thicken.
While the sauce is thickening, in a large Dutch oven, heat the remaining 1 Tablespoon of butter on medium heat and then sauté the vegetables until beginning to soften (about 10 minutes).
Add 2 Tablespoons of chopped sage and sauté 1 more minute.
When the sauce has thickened (it should still be fairly thin- not enough to coat the back of a spoon), add it to the large Dutch oven with the vegetables. Let the vegetables and sauce simmer together on medium low for another half hour until the vegetables are tender.
While the vegetables are cooking, make your sage and pumpkin seed garnish, by warming the olive oil in a small sauté pan on medium heat, adding your sage and pumpkin seeds and sautéing for a minute to release the flavors. Season with a touch of salt and pepper and set aside.
Puree the soup with an immersion blender.
Add the red pepper flakes, season with salt and pepper, and then slowly, off heat, add your sharp cheddar cheese. Let the cheese melt and then serve in bowls, topped with the pumpkin seed and sage gremolata.
Soup is best if eaten the moment that the cheese is melted - without reheating. If you need to reheat, do so gently, taking care not to boil or the soup will become grainy.
Thanks to our new neighbors over on Gooch Hill road for breaking ground on our expansion plot this weekend:
Thanks so much Dan for working hard to get in the ground before the rain! We really appreciate it.
With a little luck we'll be able to plant about 6 acres of crops here next season. Time to scale up and get more local food to the Bozeman community!
Just in case you haven't seen our Winter Share video yet, here it is:
Refer your friends and get a discount when you sign up this winter!
One of our lovely members Sabine shared some aerial photos of the farm with me this week. They are a great reminder of how far we've come since we started working this plot 3 years ago. What a great way to wrap up the season!
Now that's a good lookin' organic farm!
We will still have shares at Bogert Park tonight! If you are a market pick-up member, our white sprinter van will be parked under the pavilion from 3-8 pm. I'll leave a sign on the back door with our farm name.
Winter Farmers' Market is this Saturday from 9-12 in the Emerson ballroom! Come visit us and stock up on some tasty storage crops like onions, carrots, turnips, potatoes, beets, daikon radishes, red radishes, cauliflower and red and green cabbage. We'll also have some summer crops like red and green bell peppers, chocolate peppers, jalapenos, serranos, italian eggplants, and some tomatoes.
Have a wonderful week!
The Strike Farms Crew