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From the Farmer


       Wood, wood, wood.  With not one, but now two apprentices processing wood, Zee felling trees in the forest, and Gus, Tim, and I skidding logs to the crew at the landing, we're a veritable pack of hungry beavers around here.  Throughout last week the weather has been gorgeous for logging, with the ground frozen solid and enough snow cover to keep the logs clean and sliding smoothly.  Now we have a small mountain of logs to buck and split our way through in the days ahead.  Looks like we should have a good bit of firewood to help keep our neighbors warm next winter.  Thank you forest!  
 
      Our new apprentices, Austin Davis and Caralyn Roeper, are settled in and contributing joyfully to the farm in a variety of ways already, and
the season has scarcely just begun!

After processing half of the wood we'll need to heat our home next winter in just one morning, Leora and Gabriel proceeded to prune the home orchard.  
Then they headed on to the barn and shelled last year's popcorn crop in
our century-old, hand-crank corn sheller.  Thank goodness for kids!  
Thank goodness for school vacation!
 

Austin and Caralyn winnow popcorn in front of the fan before bagging it up. The crop yielded over 350 lbs.  That's a lot of movie watching!
 
Tight squeeze!  A single horse can get just about anywhere in the forest.

Harvest Report

Potatoes, Onions, Carrots, Beets, Parsnips, Celeriac, Kohlrabi, Turnips, Rutabaga, Daikon Radishes, Cabbage.


~ Recipes from Sarah's kitchen ~

Curried Root Vegetables

(recipe from Nourishing Meals by Alissa Segersten)  Serves 8


       This savory root vegetable dish can be adjusted to the number of people you are serving.  Cut in half if you are only serving 1-3 people and you do not want leftovers or make double for a large family to have for two meals.  Be sure to cut all of your vegetables so they are about the same size, otherwise some will turn to mush while others may be underdone at the end of the cooking time.  Serve over a grain and garnish with cilantro if desired.  For a heartier meal, add a protein like beef, lamb, tempeh, or chicken. 
 

Ingredients:

2-4 Tbsp olive or coconut oil

1 tsp whole cumin seeds

1 large onion, chopped

2 cloves garlic, crushed

4 tsp mild curry powder

1 tsp ground cumin

½ tsp turmeric

Pinch or two cayenne (optional)

2-3 tsp sea salt

3 medium parsnips, peeled and cut into chunks

3 large carrots, peeled and cut into chunks

2 medium yams, peeled and cut into chunks

6 small-to-medium potatoes, cut into chunks

4 C chopped fresh tomatoes (or 1 pint canned)

2 C water

 

Directions:

       Heat a cast iron dutch oven or 6-quart pot over medium heat.  Add the oil, then add the cumin seeds and cook until fragrant, about 30-60 seconds.  Add the onions and saute about 10 minutes, until softened and beginning to brown.  Add the remaining spices and saute another 60 seconds.

       Next add the root vegetables and saute for a few minutes to coat with the spices and oil, then add tomatoes and water.  Partially cover the pot with a lid and simmer on medium heat, stirring occasionally, for about 20-30 minutes or until vegetables are tender.  Cooking time will vary depending on what size you cut your vegetables.
 

                                *       *       *       *       *       *       *       * 


Carrot Ginger Bisque

(Recipe from a pre-pandemic soup swap) 


Serves 6.  Cook time: 30-45 min

Ingredients:

1 lb carrots, peeled and chopped

1 small to medium apple, peeled and chopped

1 medium onion, diced

3 Tbsp cooking fat

Salt and pepper to taste

1 C milk of choice (delicious with coconut milk)

1 tsp minced garlic

1 Tbsp fresh minced ginger (or ½ Tbsp dried ginger)

½ tsp turmeric

Chopped cilantro and crushed walnuts for garnish (optional, sub other herbs of choice)

 

Directions:

  1.  Prep veggies.  Saute carrots, onion, and apple in soup pot with cooking fat about 10 minutes, or until onion begins to turn translucent, stirring frequently.  

  2. Add broth, milk, and spices.  Bring to boil then turn down to a simmer.  Simmer until veggies are tender.  (about 10 minutes)

  3. Blend soup with immersion blender or regular blender until completely smooth and creamy.  Season with salt and pepper to taste.

  4. Serve in bowls and garnish with cilantro and crushed walnuts.

Rainbows in February!


General Updates


There are many members who have signed up for a main season 2022 CSA share, but have not yet sent in their $100 deposits. If you have not yet signed up, or have not yet paid your deposit to finalize your sign up please do so soon! We are currently about 80% full for the season.

To check on the status of your 2022 CSA share, search your email inbox for "Invoice Natural Roots". It is probably in your "updates" folder!

If you have signed up, you would have received a digital invoice from us - That email will contain a link which will give you an up-to-date payment status. You can use that link to make a payment of any denomination. or even better, you can send us a check!

Farm Store Updates

Almond Ginger Granola and Full Moon Ghee (All flavors) are on sale this week! Check out the top shelf of the center fixture for other sale items.

Also in:
Organic Spinach from Old Friends Farm
 Hummus to snack on with our carrots!
 

 
(413) 369-4269
Natural Roots
888 Shelburne Falls Rd
Conway, MA 01341-9661

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