CSA Members 2005: Newsletter Archive

Dear Members,

My steamy coffee is the warmest and brightest thing in the room, reflecting the light from the lamp. Outside, the sun ascends somewhere, although it's no longer our daily companion. Ahh, October. This time of year always makes me nostalgic; thinking of paper pumpkins from my childhood, hot chocolate and vegetable stews, curling up with a good book while the rain pours down outside. It's time to cozy up, stay warm and dry, and hibernate.

But not today. We have plenty to do yet. Garlic will be planted, grass and grain will be sown to cover our emptying fields, and harvesting of those tasty winter veggies that I so enjoy -- carrots, parsnips, rutabaga, leeks, and more -- will continue into December. I am amazed, actually, at the resilience of some of our crops this fall, despite Nature throwing everything from frost to raging winds to pouring rain at us. Our tomatoes, usually the victim of late blight, still cling to the vine. The eggplant and peppers are even producing new flowers.

The Shunkyo radishes are back for the cooler season. A little spicy, they are the farm favorite for size and color. The celery, a favorite at the market, is excellent for everything from snacking to soup, and will keep for a few weeks in your fridge. We just couldn't resist putting in a few more chanterelles, simply because we love them. Brush them clean if needed (use a basting brush or a new soft paintbrush), then sauté them with a little butter or olive oil, along with half a thinly sliced onion.

Please have patience if we run a little later than usual; we are working with less daylight!

Thanks,

Cream of Mushroom Soup

ingredients

• 2 cups fresh mushrooms sliced
• 1 pint chicken or vegetable stock
• 1/4 cup finely chopped onions
• 1 pint whole milk
• 1/4 cup butter
• 1 cup heavy cream
• 1/4 cup flour
• 1/2 tsp Worcestershire sauce
• 1/8 tsp pepper

procedure

Sauteé mushrooms and onions in a medium skillet. Blend in flour, salt and pepper. Pour into a soup pan and add remaining ingredients. Cook over medium heat stirring constantly until piping hot, do not boil. Garnish with leaves of parsley and serve immediately.