This past Sunday was the Autumnal Equinox, which means a lot of things for us at Pearlstone. Firstly, and most obviously, it means that it is now officially fall. This is evident in the cooler weather, changing leaves, and lack of tomatoes; also, it’s now dark when my alarm clock goes off at 6:17 am. We’re now spending a little bit less time putting things into the ground, and are mostly focusing on trying to sustain the plants we do have, and ripping out the dead ones.
But most the most exciting thing about this particular Autumnal Equinox, was the wedding of Josh Rosenstein and Teri Jedeikin. Josh is our farm director, and he’s been at Pearlstone in some capacity for the past three seasons. Teri is our volunteer coordinator, and does a lot of work in our women’s orchard and children’s garden. It was the perfect day for a wedding, it took place in the woods at CampMilldale, we had a huge farm-to-table feast, and danced the night away. Mazal tov Josh and Teri!
Don’t forget that next week is back to Thursday!
Chag Sameach (again),
- Kale (bunch)
- Radishes (bunch)
- Peppers (4)
- Potatoes (1.5 lb)
- Tomatoes (pint of cherry or big)
- Squash (1 big or 2 little)
- Collards OR Chard
- Eggplant (1 big or 2 little)
- Herbs (bunch of parsley or dill)
Perfect Mashed Potatoes
- 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
- 1/2 teaspoon salt
- 4 Tbsp heavy cream
- 2 Tbsp butter
- 1 Tbsp milk
- Salt and Pepper
- Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
- Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.