Tenzin sitting on a tractor with Farmer Tim standing by
Megan and I are working on a little cookbook. A celebration of food and friendship and community. I shouldn't really be working on this cookbook at this moment, I should be packing boxes for the oh-so-soon move, but you know how it is, when you should be packing, writing cookbooks is more interesting.
My biggest problem is I get really hungry when I wax poetic about food. I have to bring snacks to the computer.
Here's a rough draft of a piece I worked on tonight, the soup I made for dinner (and yes, I went and ate a 2nd bowl after typing it up). And HERE is a post Megan put up about the art for the cookbook. What do you think? Want to reserve a copy of it?
My friend Tim became a full time Organic farmer a few years ago, and named his farm and CSA Lotfotl (Living off the Fat of the Land). We have been eager and appreciative consumers of the veggies he tends with love. On a trip to the farm, Tim let Tenzin mark one of the broccoli seedlings with a stick so that he could put "Tenzin's" broccoli in our share some future day. That single stick somehow yielded an entire season of broccoli that was extra eagerly eaten. That Farmer Tim, he know how to get a person excited about produce.
Baby Dorje wanted me to eat loads of greens while he was in the belly (Served with South River Miso, of course!) , and we can thank Farmer Tim for providing the vegetables that grew a ten pound 3 ounce baby boy.
A late season share of Lotfotl's harvest is probably pretty similar to the selection you'd find in other CSAs or at the Farmer's Market. My favorite thing to do is make soup with whatever happens to be included. Here's one version:
2-3 leeks, chopped (or sub onions or shallots)
3 large cloves garlic, minced
4-5 salsify, chopped
Peel and cube the following veggies (or what you have!)
1 celery root (celeriac)
1 small butternut squash
Add to sauted leeks and cover with water. Add chicken stock or bullion if desired, salt & pepper and herbs you favor. I like to use a Penzey's blend called Tuscan Sunset with root veggie soups.
Simmer until the veggies are tender, and then whizz away with your hand held soup blender, or use a blender or food processor to puree soup.
While the soup is simmering, cut up one bunch of carrots and one turnip, coat in olive oil and roast at 450 degrees for 30-40 minutes.
Garnish soup with goat cheese, chopped chives or other herbs and the roasted carrots and turnips.