Summer Share Twenty-Four Oct. 27th 2015

Important information:

• There was a crock pot and cookie sheet with knife left at the potluck last Sunday; please claim and we will send it to your distribution site next week.
• Summer share information with membership form will be included in next week’s newsletter.
• There are two distributions remaining including this week.
• Winter shares begin November19th; all winter distributions sites are on Thursdays.

Farm News from Jane

What a beautiful harvest day it was today! Although it was only 31 degrees to start, the sun quickly warmed us and melted the frost off the plants. We even had some “small” friends help with harvesting vegetables to make our morning work more enjoyable.  This week we have some spicy mesclun mix to share. Although these are not “baby” greens they are quite flavorful and nutritious. The leaves are large and bunched and can be used fresh as a salad or in a stir fry; just don’t overcook. We also have some small Brussel sprouts to share. This year’s crop is a bit on the small side but still very tasty. Purple carrots “reign” in the share this week and pack a punch or nutrients as well as or because of their color. And if you enjoyed last week’s fennel there is another bulb to add to your salad or soup this week. I think that we have “shared” every harvestable crop at least once for this season except French Fingerling potatoes. Hopefully you have enjoyed the vegetables that were prolific this season like the summer squash, beans and onions. Others like broccoli didn’t have the correct weather or field conditions to share as much as we would have liked. Every season has different weather and growing conditions and so some crops are great and others not so much. But the nice thing about farming is that we get to try it all over again next year with a unique set of conditions. We are thankful for the great weather conditions while we work to harvest all the root crops for winter shares. I actually requested Daniel to dig some potatoes on Saturday because it was too beautiful to do any “homework/housework” indoors!

One of the things that I enjoy about this time of year is that the workday ends earlier. Looking out the window while I was preparing supper I was able to watch the cows making their evening procession back to the old orchard for their night’s rest as the moon was rising big and yellow through the trees. There is always something to be thankful for. Eat well, Jane

 

Produce:   Purple carrots   Spanish onions   Red potatoes   Brussel sprouts   Mesclun mix

                                Kohlrabi   Fennel   Acorn squash   Carnival squash   Garlic

Fruit Share:      Bosc Pears      Crispin Apples

 

Produce tips:

– Fennel will last longer if fronds are separated from the bulb and bagged and refrigerated separately.

– The mesclun mix is spicy and will benefit from a sweeter dressing or vinaigrette.

– Brussel sprouts may be separated from the stalk and bagged in plastic. They hold up nutritionally for about one week but after that will sacrifice some nutrient and color, and will increase in odor. Boil or steam for 5-8 minutes; do not overcook. Toss with olive oil, lemon juice, and a dash of salt and pepper. Or top with a pat of butter. Or try tossing them in a hearty soup or stew. Brussel sprouts contain high amounts of vegetable protein and carbohydrates. As some other members of the cabbage family they are thought to be a digestive stimulant.

– Do not peel your purple carrots (or orange ones either!) as you will lose some of their color and nutrients. Most roots are best scrubbed not peeled!

– And did you know that if you use purple carrots for your roast chicken with vegetables that your gravy will be purple?!!!

 

Recipes

FIELD GREENS WITH CANDIED APPLES, ROASTED WALNUTS AND APPLE VINAIGRETTE

1 cup cider; 1/4 cup apple cider vinegar; 1/2 cup hazelnut or walnut oil; 2 tablespoons minced fresh chives, or to taste; Salt and freshly ground black pepper; 1 cup walnut halves; 1 tablespoon sugar, or to taste; 2 tablespoons extra-virgin olive oil; 3 crisp apples, such as Gala or Cortland, peeled, halved, cored, and cut lengthwise into 1/8 thick slices; 12-oz field greens; 1 cup crumbled blue cheese or Gorgonzola

Bring apple cider to a boil in a medium saucepan over medium heat. Lower heat and simmer for an additional 10 minutes or until juice is reduced by half and appears slightly syrupy. Remove from burner, set aside to cool. Once cooled, vigorously whisk in vinegar, oil, chives, and salt and pepper to taste.  Preheat oven to 350 F. Place walnuts on a baking sheet and toast stirring frequently, until crisp and lightly browned, about 8 minutes. Coarsely chop walnuts. Meanwhile, melt sugar in a heavy skillet over medium heat, stirring often, until it just begins to turn golden and melt. Carefully add oil and then apples. Sauté apples, stirring constantly, until they are slightly soft but still crisp. Remove from pan and transfer to a plate until you are ready to use, place greens in a large bowl and drizzle with the vinaigrette, lightly coating all ingredients. Add the walnuts, candied apples, and cheese. Season with salt and pepper to taste. Drizzle additional vinaigrette over the top to taste, and serve at once. 6-8 Servings; Recipe from Champlain Orchards.

 

ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in 1/2″ boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake

 

SQUASH-STUFFED BAKED APPLES

4 medium tart apple; 1/4 cup plus 1/2 tbsp packed brown sugar, divided; 1/4 cup orange juice; 1/4 cup water; 1 tbsp butter; 1-1/4 cups mashed cooked squash; 1/8 tsp salt; 1/4 tsp ground nutmeg, divided

Core apples, leaving bottoms intact. Peel the top third of each apple. Remove apple pulp, leaving a 1/2-in. shell. Chop the removed apple; set aside. Place cored apples in an ungreased 13x9x2 in. baking dish. Combine 1/2 cup brown sugar, orange juice and water; pour over apples. Bake, uncovered, at 325⁰ for 1 hour or until tender, basting occasionally. In a large saucepan, sauté chopped apple in butter until tender. Add squash; bring to a boil. Reduce heat; cover and simmer for 5 minutes, stirring often. Stir in the salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg. Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with pan juices before serving. Yield: 4 servings

 

APPLE ONION SOUP

1/2 pound potatoes, peeled and cubed (about 11/2 cups); 3 medium sweet white onions, peeled and chopped (about 11/2 cups); 4 medium apples, peeled and coarsely chopped (about 3 cups); 2 stalks celery, chopped (about 3/4 cup); 2 tablespoons minced fresh sage; 2 cups chicken broth; 1 cup cider; Salt and freshly ground pepper; 1 tablespoon coarsely snipped fresh chives

In a soup pot, combine the potatoes, onions, apples, and celery. Mix the sage with the chicken broth and cider and add to the pot. Bring a boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the potatoes and apples are soft. Put the contents of the pot in a food processor and puree. Return to the pot and reheat. Stir frequently. Season with salt and pepper to taste. Ladle into serving bowls and sprinkle with chives. 4-6 Servings

Recipe from Herbal Soups, Salads, Breads and Sweets.

 

CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER

1/2 small cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves

Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper. Serves 4

 

FENNEL SLAW

2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp chopped fresh dill; 1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb fennel bulb

Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings; Recipe from Farm-Fresh Recipes.

 

MEDITERRANEAN QUINOA

1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup finely chopped peeled carrot; 1 cup finely chopped fennel bulb; 1 cup quinoa, rinsed; 1 1/2 cups water; 1/2 cup finely chopped black olives; Salt and freshly ground black pepper

In a medium saucepan over medium heat, warm the olive oil. Add the onion, celery, carrot, and fennel and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the quinoa and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Add the water and bring to a boil. Cover, reduce the heat, and simmer over medium-low heat until the quinoa is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork. Stir in the olives, season to taste with salt and pepper, and serve hot. SERVES 6 TO 8 Recipe from The Big Book of Vegetarian

 

ARABIAN SQUASH CHEESE CASSEROLE

2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; lf4 cup sunflower seeds; 1 cup crumbled feta

Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

 

SAVORY WINTER SQUASH WITH SAUSAGE STUFFING

1 Medium-size winter squash, cut in half and seeded; 1/3 lb. sausage meat; 1 medium-size onion, peeled and finely chopped; 1/4 Cup corn bread cubes; 1/4 Cup fine dry bread crumbs; pinch of allspice; 1/4 cup warm water; salt; 1 egg yolk, lightly beaten; Melted butter

Crumble the sausage meat into a large skillet and fry until light brown. Pour off all but 2 tablespoons fat. Add the onions and sauté for 5 minutes. Mix in the bread cubes, bread crumbs, allspice, water and salt to taste. Mix well with your fingers, breaking up any large sausage pieces. Stir the egg into the stuffing. Preheat oven to 350 degrees F. Fill the squash cavities with the stuffing and arrange the squash halves on a baking sheet. Use crushed aluminum foil to keep the halves from tipping. Bake for 1 to 11/2 hours or until tender, brushing occasionally with melted butter. SERVES 2

 

PARSLEY POTATO CARROT HASH

2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley

Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked

 

KOHLRABI-POTATO CUSTARD

2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)

Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.

 

SAVORY POTATO-BEAN SOUP

1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium onion, chopped; 1/4 tsp pumpkin pie spice; 1 1/4 c diced ham; 2 lbs potatoes, scrubbed and diced; 1 (16-oz) can kidney beans, drained; 5 c beef broth

In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings

 

HERBED CARROT SOUP

2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.

Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired.

Recipe from The New Moosewood Cookbook

 

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toast,
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine