Visions of Spring in Winter

CROSSROADS FARM'S FEBRUARY BLOG

Snow flurries, bare trees, cold temperatures, and wind chills in the single digits remind us it is only February. Though it is winter at the farm, our plans for Spring are warming up and the meticulous work of seeding has begun!!

Snapdragons, echinacea, herbs, onions, and leeks will sprout, encouraged by the increasing sunshine and the warm water flowing through the network of tubes beneath the trays. And, when the seedlings are ready, they'll join the other crops in the fields - lettuce, garlic, and peas to name of few. It's exciting and humbling to think about the possibilities - the farm stand stocked full of fresh produce and honey, the community joining us for the many events we'll host this season, children playing on the firetruck or digging in the soil, the colorful rows of flowers and native plants attracting pollinators, growing cauliflower and broccoli again, and wondering how the weather will affect the crops this season. The growing season is full of possibilities, and even though it is still winter, we are already working to make these a reality.

Until Next Time,

Your Friends at Crossroads Farm

Can you see them? Look closely and you'll see the first leaves of the Echinacea seedling - the Cotyledons.

Staff Recipe Pick

- recently prepared by and enjoyed with friends at Smile Farms

Classic Tomato Soup

By Jenn Segal

Adapted from Food & Wine

Warm up with the ultimate comfort: this easy homemade tomato soup recipe transforms simple ingredients into a nourishing bowl of goodness.

Servings: 10

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 60 Minutes

Ingredients

For the Soup

4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, divided
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper

For Serving (Optional)

Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano

Instructions

In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired