New Year resolutions at the farm kitchen

January is a strange month.
Long, cold, (but not as cold as it should be), boring, but also full of new plans, positive decisions and aspirations for greater care for our own health.
The global Veganuary and Dry January  campaigns make us even more “disciplined”.
At Tolhurst Organic farm , the work is in full swing, although half the staff are off.
We still have in the field carrots, beets, celeriac, parsnips, Kale, kalettes, leeks, winter radish, some swede and cabbage.
In the warehouse we have squashes of about 5 kinds, onions and potatoes.
December frosts damaged most of the cabbage and beetroot (hopefully the small ones survived).
Our customers are very patient and understanding with us. We know of their troubles. Sometimes a perfect beet will turn white by the time it is delivered. Sometimes staff mess the odd spot on squashes. Potatoes can be damaged, leeks have to be peeled off 3-4 layers instead of one, and there may be an odd rotten onion.
We are aware of all this, because we eat exactly what we send to customers (or throw away, if it’s rotten). We decide to add 25-50% more of some items, to compensate for the damage. We just cannot afford to write them off at this time in the year.
Vegetable brushes, peelers and sharp vegetables knives – without them you can not do in the kitchen. Oh yes! And hopefully a compost pile somewhere not too far, for all affected skins and peels.
From freshly dug carrots to sumptuous stuffed Sweet Delicata squashes, baked in the oven and served with sauerkraut or pickled beetroot – it’s a long way, but rather therapeutic.
Health is in everything – in the field, in the kitchen and in the enjoying these dishes with your loved ones.
The big things hide in the little things.