Summer Share #20
My Fine Homestead Newsletter
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Recipes -  Meat Loaf with Vegetables
  4. On The Farm . . .
  The greenhouse plastic blew off earlier this summer during a storm and has been lying on the ground waiting to be pulled back over the top. This week while digging potatoes next to the greenhouse, the wind became strong and gave it a life of its own. Much to Bill's consternation - Marlee, Liam, and Pixie had much fun feeling the force of the wind hold them up and throw them around!
1 .  It's an "Even week " as in Box #20. If you have an  EOW Share AND you pickup at any of these places:

Plain, John Muir Dr, Madtown Twisters, Waban Hill, Wayland Dr, Arena - this is your last week!

2. Please return any of our boxes to your pickup site by next Wednesday. Thank you!

3. The end of the season survey will go out later this week. 

4. SGFM has 1 more Saturday - October 15.

5.  Previous newsletters are on our website and our Facebook page .  

6.  ??? Questions ???  

In Your Box
Full Share

Alpine Radishes
Cherry Tomatoes - 1 pint
Tomato - 1 heirloom or slicer
Pepper - combo of Jalapeno & Cheyenne (a red pepper of similar heat)
Pepper 1 green bell or red Italian Horn
Potatoes - 1 lb Red Norland
Carrots - 1 bunch baby
Kale - 1 bunch Red Russian
Onion - 1 yellow & 1 red
Garlic - 1  bulb
Sage - 1 bunch
 Half Share

Alpine Radish
Pepper - 1 green bell or red Italian Horn
Potatoes - 1 lb Russet
Carrots - 1 bunch baby 
Kale - 1 bunch Red Russian  
Onion - 1 yellow
Garlic - 1 bulb
Sage - 1 bunch

Meatloaf with Vegetables
serves 4 to 6

2 tablespoons butter
1 medium-size onion, very finely chopped (1 cup)
2 medium-size carrots, scrubbed but not peeled, very finely chopped (1 cup)
3 ribs celery, very finely chopped (1/2 cup)
2 pounds lean ground beef, at room temperature
1 3/4 cups coarse dry whole-grain bread crumbs
1 large egg, well beaten, at room temperature
1 teaspoon thyme leaves, or 1/2 teaspoon dried
1/2 cup finely chopped flat-leaf parsley leaves
1/2 teaspoon nutmeg
1/2 teaspoon salt
freshly ground black pepper, to taste

1. Preheat oven to 350 degrees F

2. While oven is heating, melt the butter in a medium-size skillet over low heat. Add the onion, carrots, and celery, and saute, stirring occasionally, until the vegetables are soft but not browned, about 15 minutes. Add a little water to the pan if they look dry before the carrots have softened.

3. Place the meat and the sauteed vegetables in a large bowl. Add the bread crumbs, beaten egg, thyme, parsley, nutmeg, salt, and pepper. Using your hands or a large spoon, mix the ingredients together thoroughly.

4. Gather the mixture into a ball and press it firmly into a standard loaf pan or another deep baking dish. Bake for 1 hour.

5. Let the meat loaf rest for a few minutes. Then unmold it onto a warmed serving dish, slice it, and arrange the slices in an overlapping pattern. 

Try this too. . . 
Traditional meatloaf is often made with a combination of beef, veal, and pork, which is not easy to have on hand. To impart some pork flavor, try laying half-strips of bacon on top of the meatloaf before baking it. After an hour the bacon will be crisp and the fat will have permeated the loaf. If you use bacon, reduce the amount of salt by half.

On the Farm . . .

This week in the fields, I felt the cool autumn breeze blow my hair while the warm sun left me undecided over whether to shed my second shirt. I heard the birds gathering in the trees along the creek bed before leaving for the winter. I felt the brittle leaves of crops dying back. I was surrounded by the certainty of the changing season.

Summer to fall makes me reflective of both opportunities and people I have lost. I try to find the lessons I've learned from the lost opportunities. I try even harder to hold on to the memories of loved ones lost so I never forget all they brought to my life.

And eventually as I move through the vegetable beds,  all these feelings leave me appreciating this land we farm, my family, my friends and neighbors, our farm members, this country, and especially my great fortune to live this life. They drive me forward creating a stronger, wiser, and better version of myself - I hope. 

As this week marks the last of the the summer share boxes, I thank you for joining us and moving me in that direction. 

Take Care,