Summer Share Twenty October 4th 2016
- The annual potluck is this Sunday October 9th from 2-5pm; please read details below.
– Our annual fall event begins at 2pm with an educational field walk so please be prompt.
– This is held rain or shine and will conclude at 5pm.
– There will be pumpkins to pick and bring home so if you have small children you may want to bring a wagon.
– Weather appropriate outer wear including boots is essential for comfort.
– Please bring a dish to pass that feeds four or more people. If you bring a dessert please consider bringing a main dish as well. The food is always awesome and sometimes we run low on main dishes! Although soup is delicious it is somewhat difficult to handle and we do not have electricity enough for everyone’s crock pot. Please include a recipe with list of ingredients for those who may have a food intolerance.
– We will provide meat, beverages, and cups; please bring your own place settings and chairs.
– No pets are allowed!
– Park in the grassy area to the left of the barn at the CSA farm 2112 County Line Rd Alden. 1 mi. north of Rt. 20 and 2.5 mi. south of Rt. 33. GPS will take you on a winding course with unmarked roads and those people who use it generally get lost along the way.
Farm News from Jane
I welcome the rain that we’ve had but I had to admit that it almost feels strange as it has been so long since we’ve had much wet weather. I guess I must be spoiled with all the clear morning skies and bright sunrise each day for the last four months! I’m wondering if I’m the only one that feels like this way…
Most of the winter squash has been harvested and tucked away which is always a good feeling when the cooler weather begins. The yield for most varieties was very good especially considering the lack of rainfall this season. Soon it will be time to begin digging the root crops for winter storage in earnest. The plantings of beets for are growing rapidly and so there will be more beets on the list for shares to come. There is also a late planting of fennel that needs a few more weeks to mature. Although the second fall planting of broccoli did not mature well due to the heat the third planting looks great and is growing quickly. I am especially looking forward to cauliflower, it’s one of my fall favorites; before or after winter squash I’m not sure!
The pumpkins look stellar this year; there should be plenty for everyone to take home after Sunday’s potluck. We hope many of you will make it out; we enjoy the opportunity to be able to share how and where your vegetables come from. And of course to see/meet your farmers! Hope to see you there! Jane
Produce: Russet Potatoes Spanish onions Garlic Romaine lettuce Butternut squash
Kohlrabi Eggplant Red beets Tomatoes (Thursday shares)
Fruit Share: Honey crisp apples Bosc pears
– Cabbage from last week should be refrigerated; only Napa cabbage needs to be bagged prior to refrigeration.
– Butternut squash is great for making soup. It has a creamy texture and great orange color. None of the winter squash needs refrigeration. If you want to keep it longer than a few weeks it should be in a cool and dark pot (about 500).
– Kohlrabi is also a member of the brassica or cruciferous family having those “anti-cancer” properties and is also high in potassium and calcium; eat up! They are great raw sliced with a dip or grated for a “slaw”.
– Honey crisp apples are extremely sweet so for those of you who “juice” they’ll really add a shot of sugar to start your morning!
– If you are getting ahead on garlic roast a bunch for use as a condiment!
ROASTED GARLIC DIP
1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association
CARAMELIZED APPLE TART WITH CINNAMON CUSTARD
3 apples; 2 tbsp unsalted butter; 2 tbsp sugar; 1/2 cup butter at room temperature, plus extra; 1/2 cup sugar; 3 medium eggs, at room temperature; 1 tsp vanilla extract; pinch salt; 1 cup all-purpose flour; 1/2 cup heavy cream; 1 tsp ground cinnamon; 1 egg yolk; confectioners’ sugar
Preheat the oven to 375°F. Butter a 9-inch tart pan, Peel and core the apples, then slice them into 1/2-inch wedges, Melt the butter in a wide nonstick skillet, add the apples, and sprinkle them with the sugar. Cook over high heat, occasionally flipping the apples, until they start to caramelize, then reduce the heat to medium, Keep a close eye on the apples, turning them frequently so that they don’t burn. This will take about 15 minutes in all. Turn off the heat. To make the batter, cream the butter and sugar in a mixer with the paddle attachment until light and fluffy. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla and salt, and then stir in the flour. Smooth the batter into the tart pan with an offset spatula, pushing it up the sides to make a rim, lay the apples over the batter. Mix the ingredients for the cream together, and then pour it over the apples. Set the tart on a sheet pan and bake until the crust is golden and starting to pull away from the sides, about 35 minutes, let cool for at least 20 minutes before serving. Remove the tart from the rim, place it on a serving plate, and sprinkle with confectioners’ sugar. Serves 6
PEAR APPLE CRUMB PIE
3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. Serves 8
BAKED PEARS WITH ALMONDS AND YOGURT
6 firm, ripe pears; 1/4 to 1/3 cup honey, depending on sweetness of pears; 1 teaspoon vanilla; 1/2 cup slivered almonds; 2 tablespoons butter; 1 cup yogurt
Preheat oven to 350 F and grease a 9-inch baking dish. Core and slice pears (do not peel unless skins are tough or if you want the dessert to be especially fancy). Arrange the slices of pears in attractive rows in the prepared dish. Mix honey and vanilla and drizzle over pears; top with the almonds and dot with butter. Bake in preheated oven 10 to 15 minutes or until pears are tender. Baste frequently during the baking, using the accumulated juice. Serve hot or cold, topped with yogurt. Yield: 6 servings Recipe from Naturally Delicious Desserts and Snacks.
WINTER SQUASH, ONION, AND SAFFRON RISOTTO
5-6 cups chicken stock, 1/2 teaspoon saffron threads, pulverized, 3 tablespoons olive oil, 1/2-1 cup finely chopped onion, 1 1/2 cups Arborio rice, 2/3 cup dry white wine, 2-3 cups cooked, pureed winter squash, 3/4-1 cup grated Parmesan, Romano, or asiago cheese, salt and pepper
Bring stock and saffron to a simmer in saucepan. Heat olive oil in large, heavy saucepan. Add onions; cook over medium low heat until softened, several minutes. Raise heat to medium-high and stir in rice. Keep stirring rice 1·2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladlefuls hot stock (enough to barely cover the rice); stir frequently until most is absorbed. Continue to add stock a ladleful at a time and stir very frequently until nearly absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each serving. Makes 6-8 servings; Recipe from MACSAC
QUICK SWEET WINTER SQUASH SOUP
3 ½ Cups Best Winter Squash Puree; 4 1/2 Cups light cream; 5 Tablespoons honey; 2 Tablespoons butter; 3 Tablespoons light brown sugar; 1 Teaspoon salt; 1/4 Teaspoon each ground cinnamon, mace and nutmeg; 1 Orange, juice and zest; Whipped cream (optional)
Combine the squash puree, 2 cups of the cream, the honey and butter, and cook over low heat, stirring continuously, until warm. Mix together the spices and sugar; add to the squash mixture and simmer gently without allowing to boil. Grate the orange zest and squeeze and strain the juice, then add both a bit at a time to the hot soup, blending well. Allow the soup to simmer for minutes, then remove from heat and cool to room temperature. Stir in the remaining cream and chill well. Serve cold, with dollops of whipped cream if desired. Yield: enough to serve 6.
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. 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.
COUSCOUS WITH TOMATO AND EGGPLANT
1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more.
Cook couscous according to package directions. Serve sauce over hot cooked couscous. Makes 6 servings
TOMATO AND VEGETABLES WITH SHRIMP
1/8 cup olive oil; 1 small onion, quartered and thinly sliced; 1 clove garlic, minced; 2 large tomatoes, peeled, seeded, and chopped; 1 green pepper, coarsely chopped; 1/3 cup eggplant, sliced; ½ cup tomato sauce; ¼ cup cold water; 1/8 cup dry vermouth; 1/2 tsp salt; 1/4 tsp dried thyme, crushed; 1/4 tsp dried marjoram, crushed; 1 bay leaf; ¼ tsp ground turmeric; 1/8 teaspoon freshly ground pepper; 1 pound raw shrimp or 1/2 pound cooked shrimp (shells removed)
Heat oil in large skillet; add onions and garlic; sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water; stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf. Serves 4
ROASTED EGGPLANT & FETA DIP
½ pound eggplant; 1 tbsp lemon juice; 1/8 cup extra-virgin olive oil; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped leeks; ½ small bell pepper, finely chopped; 1 tbsp chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 1/4 tsp cayenne pepper, or to taste; 1/4 teaspoon salt; Pinch of sugar (optional)
Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. Cover and refrigerate for up to 2 days. Makes about 6 -¼ cup servings
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic 3 tablespoons olive oil 2 tablespoons minced cilantro 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
KOHLRABI AND RADISH SALAD
3T olive oil, 1T wine vinegar, salt and freshly ground black pepper, 2 kohlrabi (about8 oz.) 1 cup of radish slices
Put the oil and vinegar into a bowl with salt and pepper to taste and mix to make a simple dressing. Peel the kohlrabi quite thinly, then cut into julienne matchsticks; wash and slice the radish. Add the kohlrabi and radishes to the bowl and stir gently to coat everything with the dressing. Serves 4 Recipe from Vegetarian Four Seasons
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
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
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,
1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman