- Please recycle plastic tomato clam shells; we are unable to reuse them; Thanks!
- Please be sure to review the winter/Annual share information sent our yesterday. Membership forms were attached and have all the details. Please contact us with any questions. We will have hard copies available at Park School, the MAP site and the farm.
Farm News from Jane
What a glorious beginning to fall we had as we broke the high temperature for the last full day of summer by two degrees; 88! Unfortunately, the cool weather crops that we are waiting on to do always fare well in this extreme heat and we lost the second planting of broccoli as it flowered no matter the size or it started to succumb to a black mold caused by the hot humid conditions. It looks as if we may have cauliflower before broccoli; how unusual. But this summer has indeed been unusual from beginning to end! The tomatoes have been slowing down and we’re moving on to the fall produce and leaving them behind… It was a fantastic run for almost two months and sweet corn for eight weeks; wow! There are lots of other veggies to concentrate on like the many varieties of winter squash that need to be harvested. And we need to finish the last few beds of carrots to be weeded. They are a breeze this season to weed. The soil and weather conditions were near perfect for quick germination. After today’s weeding we are in the home stretch for that job. Although the broccoli has not enjoyed the heat the kales on the other hand are growing like they’re in a race. Harvesting them quickly enough to maintain uniform leaf growth is the dilemma. But having great yields are a really great problem!!!
The cooler nights sure make for better sleeping weather. I do feel like we need a bit of transition time to thicken our skins before it gets colder however. It felt strange after this long hot summer to be putting on layers to start the day today. It didn’t take long before the sun was up high enough to shed those extra layers! Some of us get spoiled with the light weight wardrobe during the summer! But sweater weather is nice too; I’ve heard more than a few people say they love the fall weather and bundling up in those cozy sweaters!
The moon is waxing and will make its full appearance tomorrow. Hopefully we will have a clearer sky to enjoy its glory.
Until next week; enjoy the greens and golds, Jane
Produce: Fall salad greens Radishes Red Napa cabbage Green Kale Spaghetti squash
Garlic Yukon Gold potatoes Spanish onions Green Kohlrabi
Fruit Share: Concord grapes Gala Apples Bartlett pears
– Kohlrabi is a member of the Cole crop family otherwise none as crucifers. They have the same health benefits of broccoli, Brussel sprouts, cabbages, kale and cauliflower. Peel the bulb before preparing for fresh eating or cooking. It is very versatile and is a great addition to a raw veggies plate, shredded in a salad or slaw or cooked like a potato. Check out the recipe section for more ideas.
– Radishes are the common red variety and also a watermelon variety. Try eating them raw with salt or slathered with butter then salted. What a unique veggie and of course can be roasted too! See recipes for more ideas.
– Spaghetti squash should be cut in half first to remove seeds and then baked, roasted or grilled halved, wedges or slices if you have less time.
– Red Napa cabbage is less dense and so fluffier than the green. I use it the same and enjoy the color and diversity of nutrients.
– Spaghetti squash; cut in half, remove seeds, oil cavity and then bake or grill until tender; about 45 minutes. Cool slightly before taking a fork and as you draw it through the cavity, strands of squash looking like spaghetti will easily be removed. Top with sauce or butter, cheese and any herbs you prefer. Or cut into slices or wedged for a quicker preparation.
– Yukon Gold potatoes are a drier waxier potato and were developed at the University of Guelph in Ontario, Canada and they are a cross between the North American white potato and a wild yellow potato from South America. As far as potatoes go, the Yukon gold is very versatile. You can boil it, fry it and even mash it. In addition, like other potatoes, it is a good source of important nutrients.
ROASTED RADISHES WITH GREEN GODDESS DRESSING
1 # radishes, cut in half, 2 tsp. olive oil, ½ tsp. slat, ¼ tsp. black pepper
Green Goddess Dressing: ½ C Greek yogurt, 1T lemon juice, 1 tsp. olive oil, ¼ C chopped green onion, ¼ tsp. minced fresh garlic (about ½ clove garlic), ¼ C roughly chopped fresh parsley, 1T fresh dill (or 1 tsp. dried), ¼ tsp. salt
Preheat the oven to 4000. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment lined baking sheet and roast until tender, about twenty minutes. (no need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.) Serve the radishes warm or room temperature with about half of the sauce – either drizzled on top, or served in a small bowl.
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
THREE- HOUR RED RADISH PICKLES
8 red radishes sliced into thin rounds; 1 teaspoon lemon juice; 1 teaspoon sea salt
In a medium bowl, thoroughly combine all the ingredients by hand. Transfer mixture to a pickle press. Press for 3 hours. (Note: If you don’t have a pickle press, lay a plate over the radish mixture and place a heavy weight on top of the plate.) Remove pickles, squeeze out excess liquid and taste. If it’s too salty, rinse pickles in a strainer under running water. Squeeze again and transfer to a serving dish. SERVES: 4
CHINESE CABBAGE SALAD
5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings. Recipe from Dog Hollow Farm
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings. Recipe from MACSAC
BRAISED CABBAGE AND VEGETABLES
1/4 c. olive oil or peanut oil; 4 green onions, chopped; 1 medium bell pepper, diced; 1/2 tsp crushed red pepper flakes (optional); 2 cloves garlic, minced; 1head cabbage, shredded; 1 c water or chicken stock; Salt and pepper to taste Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away. Makes 6 servings
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4-pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings.
Recipe from MACSAC
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom
3 POTATO SALAD
3 medium Yukon Gold potatoes; 3 medium red potatoes; 1 large sweet potato; 1 medium onion, chopped; 1 cup mayo; 2 tbsp sugar; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp dill weed
Cube potatoes and sweet potato. Boil until tender; drain and cool. Mix remaining ingredients together. Toss with potatoes. Refrigerate overnight
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
Unsalted butter, softened; pumpernickel bread; thick-sliced kohlrabi; sea salt and freshly ground black pepper
Generously butter 2 slices of bread and make a sandwich with the kohlrabi as the “meat.” Add salt and pepper to taste. Makes 1 serving. Recipe from Leslie France
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
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.
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into 1/2-inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Allrecipe.com
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4-inch-thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com
ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs.), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
SPAGHETTI SQUASH GRATIN WITH CHANTERELLES
spaghetti squash, about 3 lbs., 1 lb. of chanterelles, 5 T. unsalted butter, sea salt and freshly ground pepper, 2 cloves garlic, chopped, 1 c. half and half or cream, freshly grated Parmesan cheese
Lightly butter a shallow baking dish and preheat the oven to 3750. Poke a few holes in the squash and bake until it’s browned and soft, about 1 hour. While the squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible – they drink up water like a sponge. Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook them over medium heat until tender, 10-15 minutes. Season with salt and pepper, add the garlic and the half and half, and simmer gently until the half and half and mushroom juices are reduced about a third, about 10 minutes. When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping in into spaghetti like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half and half over it, and cover lightly with cheese. Return to the oven until heated through and the top is crisped and browned in places, 15-20 minutes.
Recipe from: Local Flavors Cooking and Eating from America’s Farmers’ Markets by Deborah Madison Serves 8.
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
AWESOME PEAR OR APPLE PANCAKE
3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste
Warm an iron skillet in a 425-degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings
¼ cup ricotta cheese; 1/4 cup dolcelatte (Gorgonzola dolce) cheese; 1 tablespoon honey; 1/2 celery rib, finely sliced; 8 green olives, pitted and roughly chopped; 4 dates, pitted and cut into thin strips; pinch of paprika; 4 ripe pears; 2/3 cup apple juice
Preheat the oven to 400°F. Place the ricotta in a bowl and crumble in the dolcelatte. Add the rest of the ingredients except for the pears and apple juice and mix well. Halve the pears lengthwise and use a melon bailer to remove the cores. Place in an ovenproof dish and divide the filling equally among them. Pour the apple juice carefully into the dish and cover with foil. Bake for 20 minutes, or until the pears are tender. Remove the foil and place the dish under a hot broiler for 3 minutes. Serve immediately. Serves 4 Recipe from Vegetarian the best ever recipe collection.
PEAR AND PECAN SALAD WITH BLUE CHEESE
1/2 cup shelled pecan halves; 3 crisp pears; 6 ounces young spinach, stems removed; 1 head escarole or Boston lettuce; 1 head radicchio; 2 tablespoons blue cheese dressing; salt and freshly ground black pepper; crusty bread, to serve
Toast the pecans under a moderate broiler, to bring out their flavor. Cut the pears into even slices, leaving the skin intact and discarding the cores. Wash the salad greens and spin dry. Add the pears together with the toasted pecans, then toss with the dressing. Distribute among four large plates and season with salt and pepper. Serve with warm crusty bread. Serves 4 Recipe from Vegetarian the best ever recipe collection.
PEAR CUSTARD BARS
1/3 C soft butter, 1/3 C sugar: cream together well. Add ¾ C whole wheat flour and ¼ t vanilla and beat until combined. Stir in 2/3 C chopped nuts and press into an 8×8 in baking pan. Bake in a 350 oven until lightly browned, 20 min. Cool in pan on wire rack.
8 oz. cream cheese or 1 C yogurt, ½ C sugar, 1 egg, ½ t vanilla.
In a mixing bowl beat cream cheese until smooth (no need to beat yogurt). Mix in sugar, egg and vanilla. Pour over crust. Arrange 3 C peeled and sliced fresh pears over filling. Combine ½ t sugar with ½ t cinnamon and sprinkle over pears. Bake in 350 oven for 25-30 min. Center will be soft and will become firm upon cooling. Cool 45 min., then cover and refrigerate at least 45 min. before cutting. Store in refrigerator. Recipe from Farming Magazine Fall 2005
3 C. Concord-type grapes, skins removed and saved.
In saucepan simmer pulp for 5 min. Press through a sieve to remove the skins.
1 C sugar; 1 T lemon juice; 3 T flour; 9 in. pastry shell.
Add sugar, flour, and lemon juice to grapes. Pour into pastry shell.
1 C flour, 2T butter, ½ C sugar, 2T oil.
Combine and sprinkle over the grape mixture. Bake in preheated oven at 425 for 10 min. Reduce heat to 350 and bake for 30 min. Recipe from Farming Magazine- Fall 2005
CONCORD GRAPE JELLY
4 Cups Grape Juice, 3 Cups Sugar
Wash grapes. Place grapes in a pan and add ½ – 1 cup water. Crush grapes. Bring grapes to a boil. Boil approximately 5 minutes. Pour grapes into a jelly strainer and let strain overnight. Take 4 cups of grape juice and place in a pan. Add 3 cups of sugar and mix well. Bring the mixture to a boil over high heat. Boil until mixture reaches 220 degrees Fahrenheit (approximately 40-45 minutes). Ladle jelly into hot jars. Wipe rims of jars. Add lids and rings. Place jars in a boiling water bath canner. Boil for 5 minutes. Remove jars from canner and place on a towel to cool. Allow jars to sit for 24 hours. Label and store jars.