In your box:
- Bok choy
- Cucumber or eggplant
- Head Lettuce
- Red onion
- Sweet Pepper
It was the end of an era on the farm this week, when a pair of pants known as “Ol’ Blue” were laid to rest. These pants had had the longest reign of any pants in the storied history of our farm’s empire. Ol’ Blue died peacefully, full of holes, stains, and with an unpleasant odor that often alarmed visitors. Ultimately, though, it was the unrepairable demise of Ol’ Blue’s zipper that brought its reign to an end..
Ol’ Blue had ruled the farm alongside its companion, “Big Brown,” during some important transitions on the farm. Ol’ Blue had been worn the better part of three years, tracing its history back to growing seasons when it would rain once in a while.
In accordance with oral and written tradition, Ol’ Blue was laid to rest by being tossed unceremoniously on top of the garbage can. Experts had expected crowds to queue up for one last glimpse of the pants, but in the end no one showed up. “That’s how Ol’ Blue would have wanted it,” said official wearer of the pants, Farmer Red.
Ol’ Blue was not without his detractors. Among them was farm apprentice Josh Borrell, who was notably absent from the throwing out of the royal pants. Borrell was well known for his punk anthem, “God Save the Pants” and was seen wearing a “Not My Pants” t-shirt on the day of the funeral.
Ol’ Blue has been succeeded by Ol’ Blue II. Long may they be worn!
We hope to see you at the farm for our annual Fall Harvest Party on Saturday, September 24th. We’ll gather around 3pm for farm tours and yard games, and then celebrate with a potluck dinner starting at 5. Please bring a dish to pass, table settings, and a chair. No need to RSVP, but be sure to check your email in the event of poor weather.
This week’s box
This week brings our first celery of the season. The celery we grow is a little tougher than grocery-store celery, which is mostly water and tasteless. Our celery has a very strong flavor that makes it excellent for soups. It will store well in the fridge for up to two weeks, though the leaves at the end of the stalks will wilt after a few days and should be discarded.
We also welcome Parsley to the boxes this week. Parsley is a close relative of celery and carrots. Parsley is often used as a garnish or a dried herb, but it is very flavorful and nutrient-rich. Try mincing it into a salad or adding it on top of a soup. If you don’t have an immediate use for it, try drying it out by hanging it upside down in a dark room until the leaves turn yellow and crispy. Simply crush the dry leaves and store for a great soup seasoning.
Curried Celery Soup
from Vegetarian, by Linda Fraser
- 2 TB olive oil
- 1 onion, chopped
- 1 leek, washed and sliced
- 1 ½ lb. Celery, chopped
- 1 TB medium or hot curry powder
- 8 oz. Potatoes, washed and diced
- 3 ¼ c. vegetable or chicken stock
- 2 TB chopped fresh mixed herbs
- salt to taste
- celery seeds and leaves, to garnish
- Heat the oil in a large saucepan. Add the onion, leek and celery, cover and cook gently for about 10 minutes, stirring occasionally.
- Add the curry powder and cook for two minutes more, stirring occasionally.
- Add the potatoes and stock, cover and bring to a boil. Simmer for 20 minutes, until the vegetables are tender.
- Set the soup aside to cool slightly.
- Puree in a blender or food processor until smooth.
- Add the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
- Serve with rolls or pita bread.
Next week, we are expecting lettuce, red onions, rutabaga, garlic, kohlrabi, bok choy, pepper, radishes and tomatoes.