Here at the farm, we live by the rhythms of nature. In January our inner life wakes so we can plan for the potential of the seasons ahead. While we bask in the quiet of winter, we look forward to the rebirth of spring. Seeds are planted in our greenhouse after careful crop planning, supplies are ordered, repairs are made and conversations of exciting plans for CSA’s and Education programs are plentiful. Our gourds are drying for our farm to craft projects honoring those generations before us who used gourds for both function and beauty.  We are sorting and saving our seeds with old and new volunteers for sale and use in the spring. Our cover crops of oats, winter peas and buckwheat are working their magic protecting and replenishing the soil.  

In honoring the rhythm of nature we cook and eat seasonally.  Warm soups with vegetables nurture both our bodies and souls.  

Here are our staff picks for a winter recipe from our harvest and a book that will feed your soul. 

Staff Pick Recipe
Eating seasonally is a great way to cook and eat fresh throughout the year. The recipe is from our fall winter harvest of apples and butternut squash! 

Sunshine Days Butternut Apple Soup

4c. butternut squash, peeled and cubed

1qt. vegetable broth

1tsp. sage

salt to taste

2 apples peeled and sliced

1 medium onion

2 t. butter

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Instructions: Cook squash, apples, onions, broth and sage together

until the squash is soft. Blend together in a blender or use an immersion blender. Add butter, and salt. Heat, serve warm with roasted pumpkin seeds on top or croutons.

 

Staff Pick Book:

Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver; A Time Magazine’s top 10 Nonfiction book of  2007. When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume.

Until next time we hope you take advantage of the quiet rhythm of winter.

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Your friends at Crossroads Farm