November is the month of a shift from Fall to Winter. It’s officially time to take the last crops out of the field. The only thing still standing in our gardens is some very hardy kale. The temperatures have definitely taken a tumble and reality has set in that it is time to turn the heat on (or collect wood right Rick)! But hey it is not all doom and gloom. We still have a wide array of tasty vegetables available from a number of local producers who have greenhouse crops and many tasty root crops to go through the winter.
We also have other exciting things to help brighten your November continuing throughout the winter months. Across the road from our market at Furnace Falls Farm Retreat, we welcome you to more local flavours with Friday night supper club and Saturday cooking classes, which are sure to keep you toasty warm inside and out. We are very excited to show off our farm and share some of our family history with you explaining why we chose to name it Furnace Falls Farm. We are certain you will enjoy the ambiance of the century-old farm and the chance to connect with friends and family as much as we do.
Follow our facebook sites and blog to stay up to date on all our events designed to keep everyone busy throughout the winter. We are thrilled to be able to bring the past into the future with a few updates and twists of course. What better way to spend the winter months then with lots of soul-soothing food, new and old friends, and heart-warming conversation shared around a harvest table in a welcoming farmhouse kitchen?
The recipe of the week is just the type of comfort food for a grey November day.
Recipe of the Week
Parsnip & Parmesan Soup
1/4 cup unsalted butter - Empire Cheese
1/1/2 lb parsnips, peeled, trimmed, and cut into 1/2 inch dice (4 cups) - Ravensfield Farm
1/1/4 cup diced shallots - Patchwork Gardens
8 cloves garlic, minced – Vern Price
1 tbsp finely chopped oregano – Wendy’s Market
41/2 cups vegetable broth – Wendy’s Market
1/2 cup freshly grated aged Lancaster - Glengarry Cheese
2 tsp lemon juice
1 tsp salt and pepper
Melt the butter in a saucepan over med heat, add parsnips and cook until lightly browned, 7 - 10 min.
Stir in the shallots, garlic, chopped oregano, salt and pepper and cook stirring occasionally until shallots are very limp and begin to brown 8 -10 minutes.
Add the broth, bring to boil, reduce heat and maintain a low simmer until parsnips are cooked 8 -10 min.
Remove from heat and let cool.
Puree the soup. Stir in the cheese and lemon juice. Taste. Add salt and pepper. Reheat the soup and serve.
Serves 5 -6
Have a Great Week
Thanks for supporting local producers
Rick & Wendy & Leigha
Wendy Banks is a 6th generation farmer from Lyndhurst, Ontario. She runs Wendy's Country Market with her husband, Rick Trudeau.