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Thanks Vicky, we won’t be there this Saturday but thinned out carrots, and took 100 lbs zucchini to Youth Emergency Shelter today.   They were quite thrilled.  

To Do List:

Cucumbers are ready for harvesting, and there are lots of beans to be harvested. Who ever is thinning beets and carrots please hill them as the roots of the remaining beets and carrots become stressed out and don’t cont’ developing.

 Field two just needs a little thinning of carrots, not too aggressive! Baby carrots are edible too : )  Please take zucchinis they are delicious and good for you and you can do a lot with them.              

Remaining peas that are drying out in the pea patch need to be put into the compost, basil requires pinching, and potatoes need to be hilled once more, Dyle and Marshall looking for two more good men to give them a hand : D

Garlic was harvested last Saturday and is presently drying out in the barn in a safe location, garlic area was tilled and is presently awaiting seeding of snap peas and sugar peas. 

Remember to pull out those weeds when you come upon them while harvesting : D Broccoli in field two is tasty but worm infested, as is the cabbage in field two.  Cabbage in main field is good however.  

Soup of the Bakony Outlaws

Bakony is a mountainous region of Hungary near Lake Balaton, and the outlaws must have been both gourmet and gourmand to inspire this hearty, flavorful soup. I’ve seen other “Bakony” recipes, and mushrooms seem to be the common bond. Maybe they were roving mushroom thieves. You’ll notice that many of the ingredients are diced pretty fine, which gives the soup a wonderful texture and lots of flavor, but if you need to save some time, you can chop a bit more coarsely, though you should keep the bacon and veal very small.Serves four as a meal or eight as a first course.
3 Tbs. oil 
2 onions, cut in 1/4-inch dice 
2 oz. bacon, cut in 1/4-inch dice 
1-1/2 Tbs. sweet paprika 
8 oz. thin veal cutlet, cut in 1/4-inch dice 
2 to 3 cups homemade or low-salt canned chicken stock 
2 medium carrots, cut in 1/4-inch dice 
2 medium turnips, cut in 1/4-inch dice 
8 oz. mushrooms, cut in 1/4-inch dice 
2 medium potatoes, cut in 1/4-inch dice 
2 medium tomatoes, peeled, seeded, and cut in 1/4-inch dice or 4 canned seeded, chopped tomatoes 
Salt and freshly ground black pepper 
1 cup sour cream 
2 Tbs. all-purpose flour 
1 cup heavy cream or crème fraîche 
3 Tbs. snipped fresh dill, plus small sprigs for decoration 

Heat the oil in a large saucepan or Dutch oven and cook the onions and bacon over medium heat until the onions start to color, 10 to 15 minutes. Stir in the paprika and cook, stirring, another 2 minutes to release and develop its flavor. Add the veal and just enough stock to cover it. Cover the pan and simmer for 20 minutes.

Add the carrots, turnips, mushrooms, potatoes, tomatoes, and more stock, reserving about 1 cup; don’t worry if the liquid doesn’t cover the vegetables at this point. Season with salt and pepper. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, another 20 minutes. Add a little more stock if the soup looks too dry during cooking, bearing in mind that more liquid will be added later.

Put the sour cream in a small bowl and stir in the flour with a fork or whisk; stir in the cream. Pour this into the soup and bring it to a boil, stirring constantly. Simmer for 2 minutes. Taste and adjust the salt and pepper. Just before serving, stir in the chopped fresh dill and toss some sprigs on top for decoration, if you like.



Roasted Turnips with Maple and Cardamom


Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

make ahead tips

This dish can be made a day ahead. To reheat, put the dressed turnips (without the cilantro) in a large nonstick skillet and cover with a lid. Heat gently over medium-low heat until warmed through,stirring occasionally, about 15 minutes.Add the cilantro and season to taste with salt just before serving.


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