End of Season Thanks :) Plus, an art show November 9 & 10 on the farm!

Before the shameless self-promotion, I just wanted to tell you guys how much fun I had this year writing the blog and facebook posts. As you might know by now, I am simply in love with vegetables, cooking, gardening, nature and all things farm-y. Hope you have enjoyed the recipes, farm photos and my lil shenanigans this season! Have a warm and cozy winter and thank you, thank you, thank you! We'll see ya next year! ~Vanessa

Now, on with the advertising- moo ha ha! A handful of talented women artists and myself are having an art sale and exhibition in a few weekends right on the farm. There you'll find painting, photography, collage, mixed media, printmaking, sculpture, weaving and lots of other goodies. 

Plus, we are donating art pieces for a raffle and who doesn't love a raffle!? This one will benefit the Rocking Horse Rescue on the farm- so make sure to snatch up a handful of tickets :)

Here's a mini tour of my work!

Dozens of scarves- all one-of-a-kind!

My studio comes complete with a view of SIW!

I work in a variety of fibers including cotton, merino wool, and bamboo.

Weaving detail :)

Handwoven pendants new for the holidays!

Handwoven pendants- no two are alike!

Thursday is our last day! Sale today and tomorrow!

Look how far we've come!

Celebrate the last 2 days of the season; stop by today or Thursday (our last day) and stock up on autumn decor, sauce, olive oil, balsamic, and winter veggies!

25% off sale on almost everything! 100% off on hugs, life advice and high fives!

Easy Potato Leek Soup

I added some snips of chives to make it pretty :)

I think I may be catching a cold. This weather change is messing with everything! Except for instant cravings for warm, satisfying comfort food... mmmm. On a whim, I decided to make potato leek soup and looked to my trusty How to Cook Everything cookbook for the basics. You cannot get more simple than this recipe! A few cobs of the last of SIW corn thrown in plus homemade cornbread= damn tasty if I do say so myself.

Mark suggests adding some cream or a little sour cream to pep it up. You can also serve it cold with added cream for that famous soup with the name I love to recite. I blended half with an immersion blender to add some natural creaminess. Voila! 

Potato Leek Soup

recipe by Mark Bittman

Ingredients

• 2 tablespoons butter or extra virgin olive oil
• 3 medium potatoes, any type, peeled and cut into small cubes
• 3 leeks, white and light green parts only, washed and thinly sliced
• Salt and freshly ground black pepper
• 4 cups chicken, beef, or vegetable stock or water (I used veggie)
• (I also added corn cut from 2 cobs, about 1.5 cups)

Directions

• Put the butter or oil in a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, 2 or 3 minutes.
• Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.) Taste and adjust the seasoning and serve.

Last Chance for Hayrides!

 I decided to treat myself to a hayride last weekend and the weather was perfectly autumnal. Highlights: the sun shone, we met our local beekeeper (apiarist for you fancy folk), we sampled some of the last sweet corn for the season (picked within seconds of munching), and we picked pumpkins!

This weekend is your LAST CHANCE of the season! Sign up for hayrides and experience the fun (way better than reading this blogpost in your pjs, guaranteed!) 

Call 610.388.7491 or stop by SIW to reserve a spot this weekend: 1 and 3pm. Spots are quickly filling up!

Adults: $7.50

Children 3-12 yrs: $6.00

Under 3 yrs: free!

*a non-refundable 50% deposit is required when signing up.

Lettuce enjoy the Lettuce Sale!

This just in! From now until Halloween, Brent's lettuce is on sale: 2 bags for $6.00! Too bad you can't freeze it for winter. Guess you'll just have to stuff your belly full of nutrition this week for the long hibernation ahead.

CSA Week 21!

Brent's beautiful lettuce crop.

Can't believe the season is coming to a close! We've got freshly dug sweet potatoes at the stand. I've been waiting (im)patiently :) for these nutrient rich beauties. I'm adding them to a batch of lentil soup as we speak. Well, as I type. Well, soon after I type.

Here's the share for this week:

3 green peppers
1 bag of lettuce
6 ears of corn
2 HG tomatoes
1 yellow onion
1/3 lb limas
2 lbs sweet potatoes
2 lbs eggplant
1/2 lb turnips
1 lb summer squash
1 lb red or white potatoes
2 winter squash (any variety)

End of Season Sale!

Be like a squirrel and stock up for the winter! Winter squash, cases of tomato sauce and soup, potatoes and sweet potatoes (freshly dug today!) and other goodies - need I say more? The last Monday-Thursday of October, 25% off most stuff.

Comfort Food!

comfort food! ~Vanessa Lauria

Here's a shot from last night's dinner- a dish I reserve for when I've got some time in the kitchen and am craving rib-sticking comfort food. YUM! It does take a while, but most of the time is waiting (plus it's totally worth it!). You can also take a more hands-off approach and use a slow cooker, but I love any reason to use my cast iron casserole. Just promise me you won't use canned beans- they need to soak up all the flavors. Cooking dried beans creates the tastiest bean broth (pot liquor).

I make a few alterations when I cook this recipe- namely making a spice sachet from cotton twine and cheesecloth for the herbs I don't have fresh. If I have sauce made from earlier in the week, I will use it instead of making a new batch. I omit the bacon and replace the white beans for my all time favorite beans...

AHHHH! An absolute must for all you foodies: Christmas Lima Beans. Creamy, chestnut-y, fabulous. I order them yearly here.  What a treat!

Oooh, I'm rambling a bit. One last bit: I treat this as a main dish and serve it over polenta (recipe I use). I use the leftover bean broth as the water in the recipe!

Enjoy! ~Vanessa

SLOW-COOKED TOMATO AND HERB WHITE BEANS

Full credit for the recipe goes to Gourmet!

SERVES 6 (SIDE DISH)

• ACTIVE TIME:30 MIN
 
• START TO FINISH:4 HR (INCLUDES QUICK-SOAKING BEANS)

OCTOBER 2009

FOR BEANS

• 1 cup dried navy beans
• 6 cups water
• 1 medium carrot, cut into 1-inch pieces
• 1 medium white onion, coarsely chopped
• 4 (3-inch) thyme sprigs
• 1 (3-inch) rosemary sprig
• 1 (3-inch) sage sprig
• 1 tablespoon kosher salt

FOR TOMATO SAUCE

• 3 bacon slices, chopped
• 1/4 cup extra-virgin olive oil
• 1 medium white onion, chopped
• 1/4 cup minced garlic (from 1 to 2 heads)
• 3/4 teaspoon kosher salt
• 1 lb tomatoes, chopped (3 cups)
• 1/2 cup canned tomato purée
• 1 1/2 tablespoons chopped thyme

SOAK BEANS:

• Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.

COOK BEANS:

• Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.

MAKE TOMATO SAUCE WHILE BEANS SIMMER:

• Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 tsp pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.

FINISH BEANS:

• Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

COOKS’ NOTES:

• To quick-soak beans, cover with water by 2 inches in a 3-qt heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.

Thai-spiced Pumpkin Soup

 I've made this soup several times and love how simply it comes together! Recipe borrowed directly from 101cookbooks.com. If you haven't been to this site, head on over!  Haven't made anything less than completely delicious from Heidi Swanson...

Thai-spiced Pumpkin Soup Recipe

Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Serves six.

CSA Week #20

pumpkin blossom

CSA Week #20:

1 bag of lettuce
2 carnival squash
6 ears of corn
1 HG tomato
1 yellow onion
1/2 lb lima beans
2 lbs of eggplant
2 lbs summer squash
2 pieces of popping corn
2 lbs of white or red potatoes
1 jack-b-little pumpkin
1 bunch large Indian corn
2 jack-o-lantern pumpkin

Sylvio cans tomato juice!

Sylvio, our autumn intern, has been hard at work processing tomatoes for juice and sauce! What have you preserved of the summer bounty? Leave in the comments to inspire me :)

Columbus Day Sale! LIMAS LIMAS LIMAS

Columbus Day Special! 

Remember the great lima famine of 2012? Twas a chilly October and nary a lima in sight. 

Celebrate Columbus day and all of 2013 by shucking limas on your day off! mmm... succotash in February...

Doc Martin's Limas for only $25 a half bushel box! 

Peony Roots available at SIW!

Festiva Maxima

What a treat.. we have bare peony roots available for a short time at the stand! These beauties are one of my favorite parts of May. For the past 3 years, I've worked amidst a team of peony pickers (Stamina Flowers) in Chadds Ford, disbudding and cutting and processing and packing 1000s of peonies sent all around the world. Two stand out varieties are available for $10 each (cheaper than online): Festiva Maxima and Mons. Jules Elie. 

Think of it as an ugly duckling situation- ragged roots now, gorgeous flowers next May/June:) You'll want to plant the roots about 18in-2ft apart. Dig yourself a hole and situate the green stem end of the roots facing up. The top of your root should be 1.5 inches below the surface (the bottom of your root will be even further below the surface, got it?) Every year, when the plant is blooming, it's important to leave 2/3 of the greenery to do it's thing. That usually means leaving about 3 buds to bloom out in your garden (and not in a vase). This ensures enough energy will be saved for next year's growth.

Get 'em while they last!

Mons. Jules Elie

Peony fields in May! My second favorite outdoor job (besides SIW!)

Lima Bean Sale Thursday!

So. many. limas. to. pick. 

Now is the time! Well, Thursday is the time! You've been waiting all season, folks! 

That's right, half bushels of Doc Martins are available tomorrow! Going once, going twice.... sufferin' succotash! (Trying to see how many ! I can pack into one post! That is my excitement talking!)

I dare say that today felt like October.

Do you see those little orange dots in the new banner above for the SIW blog? Those are pumpkins! As seen from outer space! (Or my camera lens from way across the field). Here are some behemoths fattening up for the pumpkin carve. 

That's my size 9 foot to put things in perspective!

Recipe of the week! Potato, Summer Squash and Goat Cheese Gratin

full credit goes here!

Here's a recipe for this week's CSA. Creamy potatoes, squash and goat cheese! 

Potato, Squash, & Goat Cheese Gratin

recipe from the Kitchn

serves six

2 medium yellow squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

CSA Week #19

Last week, less than half of you guys came to pick up your CSA! You know we are still open, right?! Tsk, tsk! If you'll be out of town or are unable to pick up your share, you are welcome to send a friend or neighbor to grab it for you :) Don't let the veggies become depressed. They'll start to go limp and grow shrivelly in your absence.

Let the decorating begin! This week we've got a bunch of fun things to spruce up your home- make it start to really feel like October and not mid-August! Plus we have popping corn which is literally a blast! Stick the whole cob in a paper bag, fold it over to secure and pop in your microwave. (I usually let it further dry for a few weeks, then rub the kernels off and stick 'em in my air popper).

CSA Week #19:

2 green peppers
1 bag of lettuce
2 green acorn squash
1 pt heirloom cherry tomatoes
6 ears of corn
1 HG tomato
1 yellow onion
1/2 lb lima beans
2 lbs of eggplant
1/4 lb green beans
1 1/2 summer squash
2 pieces of popping corn
2 lbs of white or red potatoes
1 bunch cornstalks
1 bunch mini Indian corn
2 ironside pumpkins OR 1 field trip pumpkin

Rainy Day Cheer

Make your rainy day less dreary! Stop by SIW and, if it's raining, we'll give you a  FREE lil' ironside or field trip pumpkin with any purchase!

Peach Barbeque Sauce

now that fall is arrived, we don't have quite this many anymore!

This recipe was lost in my inbox for most of the summer! Oopsie.. tonight sure feels like summer (and we have peaches at the stand still!), so perhaps you have one more barbeque in ya :)

Thanks to Barbara for submitting her favorite recipe for peaches!

Peach Barbeque Sauce

CSA Week #18 and oh, yeah! HAYRIDES

ok, folks- we've officially made it into October. And it was near 85 degrees today... To celebrate the warm up, enjoy corn! tomatoes! green beans! Summer treats for a few more weeks! 

CSA Week #18:

2 green peppers
1 bag of lettuce
1 carnival squash
1 pt heirloom cherry tomatoes
6 ears of corn
1 HG tomato
1 lb red onions
3/4 lb lima beans
2 lbs of eggplant
1/3 lb green beans
3/4 summer squash

Hayrides thru the farm this weekend! Let's hope for awesome weather. Now that we are in October, Halloween mandates a carved pumpkin (or 3) for your front stoop. Why not pick them out in the pumpkin patch?!

Deets:

Saturday, Oct 5th & Sunday, Oct 6th 
1 PM & 3 PM

Children under 3: FREE
3-12 year olds: $6.00
12+ and up: $7.50

Make your reservations at the stand or call (610) 388-7491.

Have a girl scout troup? a cooking club? pumpkin connoisseur community? Book a private wagon and get HG all to yourselves! 

Starting at 20 people for $150.00. Additional folks are $7.50 each.

you've seen this photo before! think pumpkin patch hayrides!