Summer Share Twenty-Four October 24th 2017
- There is one more summer share distribution of vegetables and fruit after this week. Please find and return all boxes this week or next.
- Summer share membership forms are attached; we encourage you to fill out the form and return it now before the season ends. Perhaps then you won’t find yourself wondering next spring if you have a membership reserved! Winter share members do not need a deposit; just submit the form on line.
- There are still winter shares available; final payments are due November 10th.
- An email was sent regarding fresh turkeys for Thanksgiving; please contact Meg @ email@example.com or call 585-300-5356. … for details.
Farm news from Jane
The sweet fragrance of fallen leaves and the gorgeous autumn colors against the beautiful pink and blue sky greeted us this morning as we began one of the last harvests with worker shares. We will miss their bright and cheerful greetings each morning and all their hard work and diligence to harvest your veggies. Many hands truly make the work not only go much faster, but also more efficient and tremendously more enjoyable. Our produce is picked with much enthusiasm and love…
The summer like weather continues and so does the cauliflower. I don’t remember a season that we had so much to share. The last two plantings of broccoli are yet to be harvested although we do have some for shares this week. The most intriguing veggie this week is probably the collards. They are tender and tasty although they need a little longer cook time than the kales. There are lots of nice soup ingredients for the cool weather that we will be transitioning to in the share this week also. We are in the process of transplanting kales and Swiss chard into the high tunnel for winter shares. Everyone enjoys fresh greens throughout the winter; especially us! We have enjoyed the “baby” butternut squash cooked and make into “pumpkin” pie. Most people don’t realize that the canned pumpkin they use is really squash. Winter squash such as the butternut are perfect for canning and a very consistent crop for the local commercial vegetable farmers to grow. Did you know that NYS isn’t just a dairy state but that we also grow a large volume of processing as well as fresh market vegetables! If you ever take a ride out in the countryside during the growing season you will see lots of huge fields of cabbage, winter squash and other cruciferous veggies. Earlier in the season there are lots of cucumbers, tomatoes, sweet corn, peppers, onions, potatoes, garlic, grapes and on and on… Not to mention all the local orchards that dot the shorelines of Lake Erie and Ontario. We are so blessed to have so much nutrition literally at our finger tips!
Thanks for supporting us as we grow your vegetables each season. Without your support we would not have the success that we experience. We are so thankful for your partnership with us. With one week to go… Blessings, Jane
Produce: Collards Celeriac Leeks
Butternut squash Cauliflower/Broccoli Carrots Red potatoes Garlic
Fruit: Evercrisp Apples (Fuji/Honey Crisp cross) and
– Cauliflower/Broccoli will keep longer if bagged in plastic.
– Collards are unlike kale as they need a slow cooked process. Most recipes have them braised or simmered with either broth or a meat bone like a ham bone or a smoked turkey leg. Prep: Rinse in cold water and remove any parts of leaves that are blemished. Tear or cut leave from stalk; discard stalks.
– Butternut squash keeps best cool (at about 500) and dark.
– Carrots should be kept refrigerated for best freshness.
KICKIN’ COLLARD GREENS
tablespoon olive oil, 3 slices bacon, 1 large onion, chopped, 2 cloves garlic, minced, 1 teaspoon salt,1 teaspoon pepper, 3 cups chicken broth, 1 pinch red pepper flakes, 1 pound fresh collard greens, stems removed and cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Recipe from Ken Adams; Allrecipes.com
LENTIL AND GREEN COLLARD SOUP
1 tablespoon olive oil, 1 bunch collard greens – rinsed, stemmed and thinly sliced, 1 large onion, chopped, 1 tablespoon salt, 1 cup dry red lentils, rinsed and drained, 6 cups water, 2 tablespoons minced garlic,
1 tablespoon ground cumin, 1 teaspoon ground cinnamon
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. Prep 15 min; Cook 30 min; Ready in 45 min
BRAISED COLLARD GREENS WITH POT LIQUOR
1 turkey leg or smoked turkey leg, Kosher salt and freshly ground black pepper, 2 tablespoons olive oil,
¼ teaspoon red pepper flakes (or more if you like it spicy), 3 cloves garlic, minced, 1 large bunch collard greens, large center stems removed and sliced into 2-inch strips, 1 cup chicken stock (low-sodium), such as MANISHEWITZ, 1/2 cup water, Juice of 1 lemon
Season turkey leg with a sprinkling of salt and pepper. Heat oil in a large pot over medium-high heat until hot (but not smoking). Sear turkey until browned on each side, about 2-3 minutes per side. Remove turkey from pot, leaving the fat in the pan; transfer turkey to plate and set aside. Add the red pepper flakes and garlic to the pot and sauté until fragrant and golden, about 2 more minutes. Add the collard greens and toss to coat with oil and garlic. Season lightly with salt and pepper and cook until they begin to wilt. Add the chicken stock, water, and reserved seared turkey leg. Cover and lower the heat to a simmer. Cook until the greens are tender, about 30 to 40 minutes. Uncover, remove turkey leg and carefully cut away all meat from the bones. Dice turkey meat and return to pot (discard bone). Add lemon juice and stir to mix. Raise the heat to medium and continue cooking for another 2-3 minutes. Serve greens hot with “pot liquor.” Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015
APPLE ONION SOUP * Try substituting leeks
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
WHITE RABBIT SALAD
3 cups cottage cheese; 1-2 tbsp honey; 2-3 tbsp lemon juice; ¼ cup raisins or currants; ½ cup chopped, toasted nuts; 1 tbsp poppy seeds; 2 medium sized tart apples, diced
Optional: peach slices; pear slices; grapes; orange sections; cubes of melon
Combine all ingredients and chill well before serving. About 6 servings; Recipe from The Moosewood Cookbook
CELERIAC AND GREEN APPLE SALAD
1 small sweet onion, peeled and finely diced; 1 tablespoon minced garlic; 1/4 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon apple cider vinegar; 1 tablespoon organic 2 pounds fresh celeriac; 2 large Granny Smith apples,
unpeeled and cored; Salt and freshly ground black pepper; 1/2 cup balsamic vinegar; 1 cup baby greens; 3 beefsteak tomatoes, cared and sliced 1/4-inch thick; 12 sweet baby turnips, washed and quartered
Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor-a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with the balsamic reduction and serve at once. 4-6 SERVINGS Recipe from The Alchemist pub and brewery
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings; Recipe from MACSAC
CREAMY BROCCOLI AND LEEK BISQUE * Cauliflower will substitute well!
1 T. oil; 4 leeks thinly sliced;3 garlic cloves, chopped; 4cps broth plus 2cps; 21bs potatoes; 1 lb broccoli; l tsp sugar; 1/3 parsley; 1/4tsp nutmeg 1 C milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper to taste
Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing, until smooth. Stir in the nutmeg. Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.
BROCCOLI SOUP WITH LEEKS AND THYME
3 tablespoons butter; 3 cups chopped leeks (white and pale green parts only; about 3 large); 6 teaspoons chopped fresh thyme, divided; 11/4 pounds broccoli crowns, chopped (about 8 generous cups); 4 cups (or more) low-salt chicken broth
Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes. Puree soup in blender until smooth. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks. 4 Servings
RED WINE BRAISED ROOTS
3/4 C red wine; 2 # assorted root vegetables, peeled; 4 oz. white mushrooms, halved; 1 large onion, sliced; 1 T chopped fresh thyme; ½ tbsp tomato paste; ½ tsp salt; 1/8 tsp freshly ground pepper; 2 C vegetable broth; 2 bay leaves
Preheat oven to 350°F. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables. If using carrots, cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil. 5. Bake, stirring occasionally, for 1’/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.
BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
CREAMY LEEK, POTATO, AND SOUR CREAM CHIVE SOUP
3 T butter, 2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total), 1t. dried tarragon, 1# potatoes, peeled, and thinly sliced, 4 cups chicken stock, ½-1cup sour cream, 4 T. fresh chopped chives, divided, salt and pepper.
Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture or mash with a potato masher. Return to pot; stir in sour cream and 2 T Chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings; Recipe from MACSAC
LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4
BUTTERNUT SQUASH AND SAGE PIZZA
1/2 teaspoon active dry yeast; pinch of sugar; 4 cups white bread flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons olive oil; 2 onions, finely chopped; 1 butternut squash, peeled, seeded and cubed, about 1 pound prepared weight; 16 sage leaves; 2 x 14-ounce cans chunky tomato sauce; 4 ounces mozzarella cheese, sliced; 4 ounces feta cheese; salt and freshly ground black pepper
Put 1 1/4 cups warm water in a measuring cup. Add the yeast and sugar and let sit 5-10 minutes, until mixture is frothy. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes, until smooth, springy and elastic. Place the dough in a floured bowl, cover and let rise in a warm place for 1112 hours. Preheat the oven to 400°F. Oil four baking sheets. Put the butter and oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash and half the sage leaves. Toss to coat. Roast for 15-20 minutes, until tender. Raise the oven temperature to 425°F. Divide the dough into four equal pieces and roll out each piece on a floured surface to a 10-inch round. Transfer each round to a baking sheet and spread with tomato sauce, leaving a l/2-inch border all around. Spoon the squash and onion mixture over the top. Arrange the mozzarella over the squash mixture and crumble the feta cheese on top. Sprinkle with the remaining sage leaves and season with plenty of salt and pepper. Bake for 15-20 minutes, until the cheese has melted and the crusts are golden. Serves 4
ROASTED BUTTERNUT SQUASH
Preheat oven to 4000 . Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic.
EASY BUTTERNUT SQUASH SOUP
2 T butter or olive oil, 3-4 cloves garlic, mashed with side of thick knife, 1/2-1 C chopped onion, 2 1/2-3 lbs. butternut squash, halved, seeded, and baked until soft, 4 C chicken stock or 2 bouillon cubes dissolved in 4 cups hot water, 1 bay leaf, pinch of sugar, 1/2 t or more curry powder, pinch of nutmeg, salt and pepper to taste, 2 cups milk (low-fat or skim)
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. This is adapted from The Complete Book of Soups and Stews, by Bernard Clayton. Serves 6; Recipe from Linda Taylor, Good Earth Farm
CURRIED BUTTERNUT APPLE SOUP
1/4 c butter; 2 c chopped onion; 1 rib celery, chopped; 4 tsp curry powder; 2 medium butternut squash peeled and cubed; 3 medium apples, peeled and chopped; 3 c water; 1 c cider; Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve. Makes 8-10 servings
PENNE WITH BUTTERNUT SQUASH AND BACON
3 cups fresh butternut squash or Pumpkin, peeled and cubed; 1 onion, cubed; Salt and freshly ground black pepper; 1/4 pound bacon, cubed; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh rosemary; 1 box (13 ounces) whole grain or regular penne; Fresh parsley; 1 tsp balsamic vinegar
Cook in boiling salted water to cover until it is just tender. Drain and place half of the squash into a food processor with a little salt and pepper. Puree. Cook bacon in a large skillet until it’s just golden. Remove from skillet and drain. Wipe out the skillet and add a few drops of olive oil. Place onion and remaining ‘squash in the skillet and cook just until the onion turns golden. Add garlic and rosemary. Heat through. Add the squash puree. In the meantime, cook the penne until it is tender. Drain, reserving some of the water, add penne to the squash mixture adding a little of the reserved water if the sauce seems too thick.
Serve immediately, drizzling a little of the balsamic vinegar over the top. Garnish with parsley. Recipe adapted from Barilla chef Nicola Bindini.
SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2
3 medium potatoes; 1 cup chopped onion; 2 tablespoons minced onion; 2-3 cloves garlic, minced; salt and pepper to taste; 1 tablespoon chopped fresh basil; 1 head cauliflower, separated into florets; 1 egg; 2 tablespoons butter; 4-6 ounces grated cheddar cheese
Boil potatoes 10 minutes; drain and cool. Shred (or mash) them; mix in minced onion plus salt and pepper. Press into buttered 9-inch pie pan; bake 30 minutes at 375 degrees. Steam cauliflower 10 minutes, then remove half the florets. Steam the rest 15-20 minutes longer and mash. Heat butter in skillet; add onions and garlic. Sauté until tender. Add basil, mashed cauliflower, salt, and pepper. Sauté 1 minute. Remove from heat; stir in egg. Spread into crust. Sprinkle on the cheese. Scatter partially steamed cauliflower florets on top. Bake 30-35 minutes.
Makes 8 servings; Recipe from Susan Hollingsworth, Harmony Valley Farm member