Update from Farmer Bill

[note: this is from 10/3/14--I am late getting these up online]

Finally we had our rain--4 of the last 7 days. So we went from dusty to muddy in a short time. Our fall greens are growing now. Seeds that were put in a month ago have finally germinated and sprouted. So 3 weeks or so we will have plenty--pac chois, arrugula, broccoli raab and spinach will all be coming in for our last 6 to 8 weeks of deliveries. We're still picking peppers, eggplants and tomatoes as well as several types of beans--by the end of the month all these should be about done. 

Vegetable Share for 10/14/14

Your vegetable share tomorrow will be:
Winter squash (carnival or delicata) (weird how names of squash are like names of cruise ship lines)
Summer squash (not specified)
Beans or peppers, depending on what Farmer Bill decides to pick
Herb share: savory or sorrel

There will also be the fish share, a Lewis Waite delivery, and

Kale and Potato Soup

This soup is one of my favorites for fall. So many layers of flavor, filling but not heavy.



1/4 cup extra-virgin olive oil, divided

1/2 pound chorizo or spicy Italian sausage, cut into 1/2-inch pieces

1 medium onion, chopped

3 garlic cloves, minced

1 pound Idaho potatoes, peeled and cut into 1-inch pieces

6 cups water

1 pound kale, stems and center ribs discarded and leaves very thinly sliced



Green Curry Butternut Squash

The butternut squash in this week's share has me really excited. There are so many ways to prepare it. I love roasting it simply with butter and warm, sweet spices like pumpkin pie spice or maple syrup and cinnamon. Sometimes, though, you need something different. When I'm in the mood for a savory butternut squash dish, this is what my kitchen smells like.


1 small butternut squash, about 1-1/2 pounds, cut into 1-inch pieces (about 4 cups)

2 tablespoons coarsely chopped shallots

1 tablespoon coarsely chopped garlic

Farmer Bill's newsletter from Green Thumb Farm 8/19/14

Notes from Green Thumb Farm 8/19


Summer is almost over. Our fall crops have been planted and some are being harvested. We’re still waiting for some rain—only 5 inches since August 13th. It seems to be raining at times all around us but not here. Our winter squashes are being picked and look very good—some new varieties this year including vegetable spaghetti. We’ll start brining all types in shortly. Our sweet potato harvest will start next week so look for those in October after curing for a couple of weeks.


Roasted Tomato Sauce

This recipe is a combination of two recipes I've used for tomato sauce using heirloom tomatoes. I've used all sorts of tomato varieties for this, so use whatever you have.  This sauce freezes well, so you can stock up for the winter.

3 lbs (1.4 kg) very ripe red or yellow meaty heirloom tomatoes

1 cup extra virgin olive oil 

9 large garlic cloves

1 cup chopped yellow onion

1 cup dried white wine

1 small bunch basil (3 oz) (85 g) – leaves removed from stems and torn in 1” pieces

Leaves from 8 sprigs thyme