This is a super quick post, mainly to say: fall has arrived! Friday, we harvested all day for market in the most beautiful weather. When the sun came up at around 7 am, we were already in the field, pulling icy radishes from the ground. It’s amazing, how the moment the sun peaks the trees, everything it touches becomes immediately warmer… I was facing the sun as it came up, and enjoyed its light during its first minutes that day. The entire day felt sunny and crisp and fresh. It made us all goofy– we told embarrassing pee stories as we gathered ground cherries, resulting in complete hilarity.
Favorite recipe of the week: roasted celeriac, fingerling potatoes, and golden turnips. Chop celeriac and turnip into small cubes; slice fingerlings in half. Mix in large pan. Drizzle in olive oil, dust with a little salt, sage, thyme. Roast at 425 for 30 minutes, stirring occasionally, then broil for 5 minutes (depending on the heat of your oven- be careful, you can easily burn the veggies this way). Eat with sliced fresh bread and cheese, and a glass of your favorite wine, and a small group of your most precious friends.