Summer Share Nineteen September 25th 2016
- Renewal for summer share will begin after winter share enrollment.
- Just a reminder that we are waiting to see crop quality and quantity before determining our winter share enrollment; thanks for your patience!
- The annual field walk/pumpkin pick and potluck is coming up on Sunday the 9th of October. Details to follow in next week’s newsletter.
Farm News from Jane
A “ride in the country” revealed a bit more color at the tops of the trees this week. The oranges and reds of the maples are so vibrant. It hardly seems possible that we are looking at the first of October this week. How quickly the seasons pass and now that it has cooled down to more average temperatures it seems quite chilly to wake up to 360 like we did this weekend. Our bodies have acclimated to a serendipitous never ending summer… But autumn is here and of course it is one of the most beautiful seasons of the year. Even the hedgerows and shrubby areas are brilliant with the reds of the sumacs. The purple loosestrifes in the ditches that line the road are now filled to their tips with their purple flowers. That’s when folklore has is that summer is at its end. Although attractive to the eye they are an invasive species in the US.
The first of the fingerling potatoes were dug today; they are petite and sweet. The Spanish onion in this week’s share is a sweet onion not quite as soft or sweet as the Wall Walla variety. This week’s winter squash is Delicata, also called sweet potato squash for its shape not necessarily its flavor. Because of the above normal temperature this summer the winter squash are already quite mature; this makes for an earlier harvest. Although the warm weather is nice to harvest in we do rely on Mother Nature’s cooler temperatures to cool down the veggies before they go into storage. Although we began the season a few weeks later because of the cool dry spring the fall crops are two to four weeks earlier than normal because of this summer’s much above normal temperatures. It certainly makes harvest a challenge…
There are lots of greens for shares yet this season as well as rutabaga, kohlrabi, fennel, celeriac, and of course more beets and kohlrabi. We may even see some carrots in summer shares if the weather stays warm!
We hope that you are enjoying the winter squash and greens. Enjoy the cooler nights for sleeping, Jane
Produce: Red cabbage Spanish onion Garlic Fingerling potatoes
Tomatoes (Tuesday shares) Fall greens Delicata squash Collards
Fruit Share: Cortland apples Concord grapes
– Winter squash does not need to be refrigerated. The Delicata is a close cousin of the acorn but like the carnival has a soft skin which is edible after cooking. Slice and bake, roast or grill. Or just cut in half and bake and serve like an acorn.
– The fall greens are the same mix as last week just a little bit smaller.
– Collards should be bagged and refrigerated.
– As the tomatoes are winding down; Thursday shares will get tomatoes next week.
– Spanish onions are a sweet onion. They hold up well in fresh salsa recipes.
– I’ve included a few radish recipes as I forgot last week!
– Apples do not bake up easily in a recipe when they are fresh. It is best to allow them to “mellow” for a few weeks. Or if anxious to use them fresh from the orchard be prepared to bake the recipe an extra 10-15 minutes or until apples are softened. (It took me years to find this out when I first began to make apple pie!!!)
Greens, garlic, olive oil, salt and pepper
Chop greens into bite sized pieces. Chop or mince garlic. Heat olive oil in a frying pan over medium heat. Add garlic, cook 1-2 minutes. Add greens, cook until wilted. Season with salt and pepper. Use as a bed for chicken or mix in with pasta or eat it all by itself.
2 tablespoons sesame oil; 3-4 cloves garlic, chopped; 1/2 pound mixed greens, coarsely chopped; 1 tablespoon vinegar;
2 tablespoons tamari; freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Recipe from Harmony Valley Farm; Serves 2-4
COLLARDS WITH POTATOES
2 bunches collard greens or a mixture of collards and kale; sea salt and freshly ground pepper; 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced; 3 or 4 strips bacon, cut into small pieces, optional; 2 tablespoons peanut or olive oil; 1/2 onion, finely diced; 2 plump garlic cloves, finely chopped; good pinch red pepper flakes; hot pepper sauce or vinegar for the table
Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It’s messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.
AROMATIC WILTED GREENS WITH COCONUT MILK
2 T coconut oil, 4garlic cloves, lightly crushed, 2 small shallots, 1 red chili (such as Fresno) thinly sliced, 1 ” piece of ginger, peeled, thinly sliced into matchsticks, 1 bunch scallions, thinly sliced, divided, kosher salt, 1 small bunch kale, ribs and stems removed and leaves torn, 1 small bunch collard greens, ribs and stems removed, leaves sliced 1in. thick, ½ C coconut milk. Divided, lime wedges (for serving)
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chili, ginger, and two thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp tender, about 6-8 minutes. Add half of coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges. Recipe form Bonappetit
APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve.
Makes 6 Servings; Recipe from MACSAC
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
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
CRISPY FINGERLING POTATOES
1 1/2 pounds fingerling potatoes, Kosher salt, 1/4 cup olive oil, 1 tablespoon grill seasoning, 2 teaspoons paprika, Freshly ground black pepper,
Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl. Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat. Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.
Recipe courtesy of Sandra Le; Food Network
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.
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
ROASTED DELICATA SQUASH WITH ONIONS
2 pounds delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard
Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating Well.com
APPLE CHEDDAR SCONES
2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp cracked pepper; 1/4 cup butter or margarine; chilled, diced; 1 apple; cored, cut into 1/4″ pieces; 1/2 cup shredded sharp cheddar cheese; 3/4 cup milk; 1 egg, lightly beaten
Preheat oven to 425-degrees. Coat baking sheet with cooking spray. In bowl, combine flour, sugar, baking powder, salt, thyme, and pepper. With pastry blender cut in butter until coarse crumbs form with some pea-sized pieces. Stir in apple, cheese and milk until ingredients are moistened and dough starts to form. On lightly floured surface gently knead dough until it comes together. Shape into 7″-wide disk. Brush with egg. Cut into 8 wedges. Arrange wedges 2″ apart on baking sheet. Bake 15 minutes or until golden. Cool on pan one minute. Remove from pan; cool on rack. Makes 8 servings
12 apples, 2 tablespoons sugar, or more to taste
Core and cut the apples into small or large chunks. In a large pot, combine the apples, sugar, and 1/2 cup of water. Bring to a simmer over medium heat. Reduce heat to a low simmer, cover, and cook until the apples are tender, about 30 to 35 minutes, stirring occasionally to bring cooked apples to the top and uncooked apples to the bottom of the pot. Coarsely mash the apples with the cooking juice and adjust taste with sugar if desired. Store in an airtight container in the refrigerator for up to 4 days. Recipe from Stevens Orchard; about 9 cups
2 Tbsp cinnamon; 2 Tbsp sugar; 4 baking apples, cored
1. In small bowl, combine cinnamon and sugar. Place each apple on center of aluminum foil sheet; add a tablespoon cinnamon/sugar mixture into core, and wrap apple in foil. Place foil-wrapped apples in small foil pie tins on the grill, and cook until apples are tender. Unwrap, discard foil and serve.
Note: You may prefer not to cut all the way through when you core apple so as to better keep cinnamon-sugar in apple’s center. Makes 4 servings Recipe from Farm-Fresh Recipes.
FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2 pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.
BASIL TORTELLINI SOUP
4 ½ C chicken broth, 1 9 oz pkg. of refrigerated tortellini, 1 15 oz can white kidney or cannellini beans, rinsed and drained, 1 C chopped fresh tomato, 1/3-1/2 C shredded fresh basil, 1-2 T balsamic vinegar,
¼ t salt, 1/8-1/4 t pepper, 1/3 C shredded parmesan cheese
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato, and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: six servings