Farm Notes
Happy holidays everyone! I hope you are finding joy, rest, and lots of delicious meals in this season, which I know can also be a pretty darn stressful time of year. While I love getting to travel and celebrate with lots of family over the holidays, this year we’re laying low and spending Christmas here on the farm with a few close family members, and honestly, I’m excited for a quiet holiday at home!
As we look ahead to next year, I want to help YOU set goals + plans for your home gardens! As a thank you for being part of the Farmbelly Club community, I’m gifting free 15-minute garden consultations in January for anyone who wants to dig in and make a game plan for a thriving garden in 2022. Whether you have just a few pots on your front porch or a big dedicated garden space (and everything in between) – let’s get you growing like a pro next season!
To sign up for your garden consult, please fill out this quick survey by January 1st. After submitting this form, you will be contacted within 1 week to schedule your consult, which will take place on the phone or via Zoom in January 2022.
And in case it’s helpful, I put together this printable 2022 Garden Goals Worksheet to help you start thinking about your growing goals for next year. Let’s get growing friends!
Kitchen Notes
If you’re looking for a simple, comforting, and nourishing side dish for the holidays – look no further. This sweet potato, carrot, and parsnip puree is super easy to make and it hits all the flavor notes you could want… sweet, bright, herbaceous, and with a hint of acid thanks to a splash of apple cider vinegar. Enjoy as is, but I like to top it with a vibrant pesto or spiced seeds/nuts for a bit of crunch. A note that if you don’t have parsnips on hand, feel free to sub another vegetable or just use a bit more sweet potato and carrot (about 3lbs total root veggies).
SWEET POTATO, CARROT & PARSNIP PUREE
Serves 4-6
Photo Credit: Peas and Carrots
INGREDIENTS
1 lb carrots, peeled and chopped into 1/2” pieces
1 lb parsnips, peeled and chopped into 1/2” pieces
1 lb sweet potatoes, peeled and chopped into 1/2” pieces
1/4 cup olive oil
½ cup coconut milk
2 cloves garlic | minced
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves
1 teaspoon orange zest
1 teaspoon kosher salt
Freshly ground pepper to taste
PREPARATION
Simmer carrots, parsnips, and sweet potatoes in salted water until tender, 15-20 mins.
Drain the vegetables and puree with an immersion blender or food processor with olive oil, coconut milk, garlic, thyme, apple cider vinegar, orange zest, salt and pepper.
Pulse or puree until the texture is smooth. Add water or more coconut milk if necessary to blend the mixture more easily. Taste and adjust seasoning as needed.
Today’s Stats
Low temp: 28F
High temp: 49F
Sunrise: 7:25am
Sunset: 5:08pm
Moon phase: Waning Gibbous
Additional notes: Cold and clear