This past weekend our farm attended the Seattle Tilth’s Harvest Fair, selling lots of potatoes, carrots and other goodies in spite of getting delayed by a flat tire on one of the trucks on the way there. While Colin was away in the big city, I got the chance to feed the chickens and turkeys a few meals, and dang are they pretty birds. We have been raising poultry for a while now, and these are by far the most handsome birds yet, with their various tones of reds and brown feathers, bright red combs, and sturdy yellow feet. They are all looking so fat and healthy and ready for all of your kitchens! Well, some of your kitchens, those of you who asked for them. If you have not placed your order yet, there is still just a bit of time left. We have quite a few available, so I encourage you to call the farm to reserve a few and plan to come pick them up on Monday, 9-20, between 5-7PM only.

For long term storage celery can be frozen. Slice into rounds then spread out on a cookie sheet and place into the freezer. When all the chunks are frozen, pack them into an airtight container such as a zip-lock freezer bag and return to the freezer. Celery pieces will be soft when thawed and best used in soups and stews as opposed to salads. I know you might want to freeze some of the celery because we just gave you some last week and now you are getting even more, and that might be a lot for some of you to deal with, but if it is, just freeze it!

The New Laurel’s Kitchen Cookbook calls shallots the gourmet’s onion, combining sweetness and pungency in one tiny flavorful bundle. Shallots are often called for particularly in recipes for vinaigrette salad dressings and other types of sauces.
Wine and shallots are a popular cooking combination. Shallots can be sauteed or caramelized but, like garlic and onions, can have too much of a strong taste if they become too browned. Some people prefer to roast shallots while leaving the skins on and then peel and mash them before using. Shallots can be used in cream or butter sauces as well as gravies.

Carrot and Cabbage Timbales – Victory Garden Cookbook
3 Tbsp. Butter 4 ounces cream cheese
1 Tbsp. Chopped shallots 3 large eggs
1 1/2 cups coarsely shredded carrots 1/4 cup heavy cream
1 1/2 cups finely shredded green cabbage 3/4 cup milk
1 tbsp sugar boiling water
salt and freshly ground pepper 1 tbsp chopped fresh parsley
2 tbsp chopped fresh dill, divided

Heat oven to 350 degrees. Butter 6 six-ounce pyrex dishes. Melt butter in skillet; add shallots and saute 1 minute. Stir in carrots and cabbage, making sure they are coated with butter. Sprinkle with sugar, cover and cook over very low heat until tender, 5-8 minutes. Season well with salt and pepper, then stir in 1 tbsp. Of the dill. Divide mixture among pyrex dishes. Blend cream cheese, eggs, cream, and milk until smooth. Stir in salt and pepper to taste. Pour over carrots and cabbage. Place molds in deep baking dish and pour boiling water halfway up the sides. Bake until custards set, about 25 minutes. Unmold and serve sprinkled with the remaining dill and parsley. Six servings.
Some extra yummy ideas for corn:
Get your corn cooked, on a grill or in an oven, or boiled in a pot. Now you have hot corn on the cob, ready for action! Action like rolling it in Mexican crema, or sour cream, then crumbled cotija cheese, then sprinkle with ground hot chili pepper.

Or lime juice and chili powder.

Or butter and salt, regular style.

Or just plain.

Or farmer style, raw. Easy.

This week’s corn is called Luscious. Next time it will be Bodacious. Who thinks up these names?