Don’t Worry, Be Happy


The auction last night was a nail biter.  The winning bidder got all of the land and water with the exception of the smallest parcel of land and a small water right.  At this point we don’t know who the bidder is or what their intentions are, but have heard some positive rumors.  We are keeping an open minds and hearts and hope something can work out here on the property.  We’ll keep everyone posted as the process unfolds.

Last Share Week Next Week

This has been a wonderfully long end to the season.  It is hard to believe that the last share is next week.


This week the shares are a beautiful combination of purples and greens.

Garden Shares

Arugula – Beets – Carrots – Fennel – Kale – Leeks – Pac Choi – Scallions – Acorn Squash – Purple and Gold Potatoes

Fruit Shares

Honeycrisp Apples – Pears- Plums

Potato Leek Soup

Potato leek soup is a very simple soup that takes little time to prepare.  The recipe below is a nice basic one.  We made a batch the other night and added some bacon crumbles and cheddar cheese to the top.

Roasted Oven Potatoes

Roasted potatoes are a go to for a quick and simple meal in our house.  We like to have them with burgers for that french fry experience or with breakfast cubed like home fries.  For the burgers we cut them in long uniform strips like fries.  For either sort we put the cut potatoes in  a big mixing bowl and then drizzle on olive oil, salt, pepper and paprika and sometimes add garlic powder or chopped garlic and stir it up to coat each piece.  Then we pour the whole mess out onto a regular baking sheet (making sure the layer of potatoes is not too deep) and pop it in  a 450 degree oven and bake until you achieve desired golden crunchiness.  It is very important to make sure that the potatoes get turned with a spatula for the best results.  I do this about every 15 minutes for the hour or so while the potatoes cook.




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