The horses dutifully pulled a load of straw to the field, with our apprentices on board, to blanket the carrots for winter harvesting and the strawberries for re-growth next summer. How quickly our minds must already shift to next season!
The seed catalogs are filling our mailbox, and we are working on clearing an area near our house for a hoop-house, to be used as a barn this winter and for veggies in the spring. As the days continue to shorten, the kitchen lures, the wood cook-stove asks for soups to be cooked on its continuous heat, and I oblige. I have been having a wonderful time turning our farm bounty into family meals. And you? What are you creating in your kitchen these days? I was just about to set into mixing up a batch of potato latkes for Hanukkah this past week, when the pigs (all 13 of them) busted out. Jeff had just driven off. So, Ben, Andy, Ari, Ruth and I set to getting them back in. It took hours. Luckily, Leah had just fallen asleep in her stroller, and when she woke was amused enough with the chaos, and running through the woods, to watch quietly from the pack on my back. No, never a dull moment. By the time Jeff returned, the pigs were confined, and I left him, Ben, and Andy to finish setting up their new are while I headed to the kitchen. The potato latkes were great. The table happily crowded.
This week's Winter Pantry CSA share includes:
garlic
onions
potatoes
bunched carrots
daikon radish
collard greens
kim chi
beets with greens
sweet potatoes
delicata squash
rutabaga
Potato Latkes
- from Love and Knishes, adaptations by Amy’s mother, Thyle Shartar
Mix all ingredients. Scoop into pan using a ladle or measuring cup and flatten to fry like pancakes. Use a high heat oil, such as sunflower, and cook on medium high heat until browned on each side. You can keep them warm in the oven until serving by laying them flat on a cookie sheet. If you stack them they will become soggy. The texture of the latkes is best when the onions and potatoes are hand-grated; using a cuisinart for the grating leaves the latkes a little mushy. Serve with applesauce and sour cream.
garlic
onions
potatoes
bunched carrots
daikon radish
collard greens
kim chi
beets with greens
sweet potatoes
delicata squash
rutabaga
Potato Latkes
- from Love and Knishes, adaptations by Amy’s mother, Thyle Shartar
2 Cups grated raw potatoes (measure after draining out the liquid)
2 eggs, beaten
1 tsp. salt
1 small onion, grated
1 heaping Tbs. flour (mom uses whole wheat pastry) or matzo meal
1 pinch baking baking powder (mom never uses)
2 eggs, beaten
1 tsp. salt
1 small onion, grated
1 heaping Tbs. flour (mom uses whole wheat pastry) or matzo meal
1 pinch baking baking powder (mom never uses)
Mix all ingredients. Scoop into pan using a ladle or measuring cup and flatten to fry like pancakes. Use a high heat oil, such as sunflower, and cook on medium high heat until browned on each side. You can keep them warm in the oven until serving by laying them flat on a cookie sheet. If you stack them they will become soggy. The texture of the latkes is best when the onions and potatoes are hand-grated; using a cuisinart for the grating leaves the latkes a little mushy. Serve with applesauce and sour cream.
Grating extra rutabaga or turnip into the mix is also really good! I strain some yogurt and mix in lemon juice, salt and cumin or curry as a dipping sauce.
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