Sometimes in Winter . . . FARMING!

This one's for the fans, the hardcore Veg Heads who know how to keep it local and seasonal, ALL YEAR ROUND!

Now let's get cookin'!



We started off by picking up our farm share at Fort Tryon Park and then heading off to Cabrini Wines to stock our wine cellar rack. There were a bunch of cool wines this week. There was even one that looked like a boarding pass but, alas, it was too expensive for our tastes.



For lunch I made a soup out of the leftover butternut squash with a little garlic, onion and chestnut that I cooked with vegetable stock and pureed. We had the soup with some grilled cheese sandwiches and a light salad with baby greens and tomatoes.



After lunch we opened the box to find the following: Kale, mixed potatoes, tatsoi, purple choy, onions, garlic, turnips, carrots, arugula, pumpkin, apples, pears, and cider.



After our lunch Jen wasted her time by going for a run in the twenty degree cold. I, on the other hand, used my methods to help one of my clients reclaim a priceless bejeweled falcon statue which had been stolen by emissaries of the German government.



Jen got started a batch of fruit cake. Here she is holding a bowl of unearthly ingredients (such as Maraschino cherries) soaked in brandy to let them soak overnight before making and baking the batter for the cake.

We foolishly forgot to purchase brandy so Jen used the Metaxa we had in the liquor cabinet in place. The Metaxa's a little rough but hopefully the almonds won't mind soaking it up just the same.



I cut up the pears and soaked them in a little port and balsamic vinegar. We had them over some of the arugula with some goat cheese, walnuts, and olive oil. The pears were extremely under ripe so I probably should have poached them in a port syrup but they were passable.



For dinner I marinated some salmon in squeezed clementine juice, olive oil, salt, and pepper. Then I garnished with some clementine segments and served with a baked potato and some wilted tatsoi.

We tried to save as much of the share as possible for American Thanksgiving next week. This will be my last dinner at home until Thanksgiving so it was good to get the most out of today's pickup.

Jen is going to have the helm for the rest of the week. What kind of wacky vegetable hijinks will she be up to? Only time will tell.

Set your sails for vegetable adventure!