- Don’t forget to send /hand in your winter share membership forms ASAP!
- Summer share renewal will begin in a few weeks. Information and membership forms will be sent out before shares end.
- Three weeks of summer shares remaining after this one.
Farm News from Jane
What a great potluck we enjoyed yesterday! As usual the many homemade dishes were outstanding. Someone asked this morning what was my favorite one. Talk about a hard question to answer. So many good dishes and because I only had room on my plate and tummy for two rounds I wasn’t able to try everything. But soooo tasty; sweet and savory, crunchy and tender, colorful and melt in your mouth fantastic. So much love in the preparation too! Many dishes represented hours of labor in the kitchen either prepping veggies, canning salsas and jam, baking, roasting and presenting…I think some of us look forward to the food as much as the fellowship! Thanks to all of you who made it such a fantastic feast. Also, Chef Ben brined and smoked some delicious pork shoulders and hams which were so very tender. They were served “pulled” with lots of different sauces to top it off even though it was wonderful just the way it was… No rain and lots of vegetables to enjoy along the farm tour for big kids and small ones! The pumpkins were small this year but no one went home without a few; another wonderful season event to savor.
The summer share season is winding down but the produce is not! There are still fall greens and peppers and another round of broccoli or cauliflower. We hope to have Brussel sprouts in the next share or two and definitely carrots in the last three share boxes. The kids sure had fun pulling carrots yesterday. And quite a few of them were eating them after just brushing the dirt off. An enterprising grandson who’ll soon be five pulled a half bushel himself and then “set up” a stand under the oaks and began selling them to his cousins! He is a boy after his own momma’s heart. She was the first “Oles Kid” to sell produce at the roadside… I suggested that the proceeds go to his mother’s upcoming mission trip to the Dominican Republic but he was not so sure about parting with the funds quite yet!
There is lots of winter squash, crucifers and kale coming besides the carrots, fennel and leeks. Lots of beautiful, delicious and nutritious veggies to enjoy cooking and eating still to come. Get those soup recipes out!
Don’t forget to send in your winter share forms, Jane
Produce: Broccoli or Cauliflower Poblano peppers
Fall greens Kale Rutabaga Spaghetti squash
Honeynut butternut squash Spanish onions Garlic
Fruit Share: Macoun apples Bosc pears
-Honeynut squash is a butternut squash bred for its small size and profound sweetness. Bake, roast or grill as you would any butternut or winter squash.
If using in recipes that call for “cups” of squash cut in half first; remove seeds and then bake or microwave until tender. Cool until able to handle to scoop out the flesh. One half is about a single serving unless it’s a very large one.
-Kale; This week have a variety called Curly kale. It is very tender. Remove stems first before cooking.
– Fall greens: try adding them to soup or pasta for a change of pace!
– Macoun apples are great for sauce, baking or pie making.
– Bosc pears are more firm and dense pear. Wonderful for baking.
ROATSED CAULIFLOWER AND KALE
3 T butter, sliced into tablespoons, 1 medium head of cauliflower, 4 C curly kale (about ½ bunch, stripped from stalk, chopped or torn into bite-sized pieces, rinsed and drained, ½ t salt plus more for the kale, ½ pine nuts, toasted Preheat the oven to 4250. Heat the butter in a small, thick-bottomed stainless steel skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits, 3-4 minutes. It should smell nutty. Remove from the heat to prevent burning and set aside. Place the cauliflower on a parchment lined baking sheet and drizzle with about 2 T of the butter. Mix well to coat. Season with the salt and place the cauliflower in the oven, turning at least once during the roasting to prevent any side from burning. Set the timer for fifteen minutes. Place the kale in a bowl and rub the remaining tablespoon of butter and two pinches of salt into the kale. Try to get all the parts of the kale pieces buttered. After the cauliflower has roasted for fifteen minutes, lower the temp to 3500. Push the cauliflower to one side of the baking sheet and add the kale. Continue to roast for another twelve minutes or so. Mixing at least once for a total of about twenty-seven minutes. The cauliflower should be easily pierced with a fork. And the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cauliflower. Turn onto a platter, mix with the pine nuts.
KALE & APPLES
1 bunch of kale, stripped from its stalk, chopped into bite-sized pieces and rinsed, (10-12 oz., 6-8 cups), 1 T butter, 2 medium shallots, thinly sliced (1/2 c), 2 crisp apples, such as empire, or Crispin,, peeled and cored and cut into ½ dice, 2 t brown sugar, ¼ C dried cranberries, roughly chopped, salt, 2 t olive oil, ½ C walnuts, toasted and chopped (optional)
Place about 4 cups of water in a 10-12 inch skillet or soup pot that that a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4-6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release the steam and stop the cooking. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5-7 minutes. Add the brown sugar and cranberries and sauté for a few minutes more3. Add the cooked kale (squeeze out any excess moisture), a pinch or two of salt and the olive oil and mix well. Top with the walnuts, if using and serve hot. *Try with pears or a combo of apples and pears
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
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l cup heavy cream; l cp milk; 1/4 cup maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
CHUNKY SPICED APPLESAUCE
10 cups cubed, peeled apples (about 3 pounds); 1/2 lemon; 2 cups fresh cranberries; 1 cup granulated sugar; 1/2 cup maple syrup; 1/3 cup water; 1/2 tsp ground cinnamon; Pinch freshly grated nutmeg
Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours. Yield 7 cups; serving size about 1/2 cup. Makes 12 servings
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
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
HOT PEPPER CUMIN BUTTER
8 tablespoons (1 stick) butter, at room temperature; 1 Portugal pepper, seeded and minced; grated zest of 1 lime; 2 green onions, minced; 1/2 teaspoon ground cumin
Beat together all ingredients. Use this mixture to spread on hot baked squash, to dress cooked green beans, to stir into chili, etc. Makes 8 tablespoons. Recipe from MACSAC
RICOTTA WITH ROASTED CHILE AND MINT
2 poblano chiles; 3 scallions, including an inch of the greens, halved lengthwise and thinly sliced, or 3 tablespoons finely snipped chives; 2 tablespoons chopped cilantro, plus sprigs for garnish; 1 tablespoon finely chopped mint; 1 1/2 cups ricotta; sea salt; 6 small corn tortillas or 4 large slices nutty, dense wheat bread; 4 large red radishes, thinly sliced lengthwise, then julienned
Roast the chiles until charred (see page 390), put them in a bowl. Cover with a plate, and set aside to steam for 15 minutes. Mean· while, stir the scallions, cilantro, and mint into the ricotta. Season with salt to taste. Remove the chiles from the bag and slip off the skins. Wipe off all large flecks that remain, then remove the stems and seeds. Chop finely and stir into the ricotta. Taste for salt. Wrap the tortillas in foil and steam or heat in the oven until warmed through. Serve tortillas and cheese separately. If you’re using bread, spread the cheese over it, slice into fingers, then garnish with the radish slivers and a sprig of cilantro. Serves 6 as an appetizer. Recipe from Local Flavors.
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 a great cooking method for potatoes, carrots, rutabagas and garlic.
CREAM CHEESE PUMPKIN SQUARES
1 cup flour; 1/3 cup brown sugar; 5 tbsp butter; 8 oz cream cheese; 1/3 cup sugar; 1/2 cup pumpkin, 2 eggs; 1 tsp vanilla, 1 1/2 tsp cinnamon; 1 tsp allspice
Blend flour, brown sugar and butter into small crumbs. Set aside1/2 cup for topping; place remainder in 8×8 inch pan and bake at 350 degrees for 15 minutes. Cream together cream cheese and sugar, bend in pumpkin and eggs and beat until smooth. Add vanilla and spices. Pour over baked bottom and sprinkle crumbs on top. Bake for another 35 min. at 3500 .
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings
CAULIFLOWER WITH ALMONDS
Trim leaves from stalk of 1 medium head cauliflower, leaving 1″ of stem for support. Steam, tightly covered, using enough boiling salted water to cover stem but not touching head, until tender, about 25 minutes. To at serve, cut off stalk and place cauliflower in serving dish. Stick 1/3 cup slivered blanched almonds into cauliflower, then pour 1 cup Cheese Sauce over top. Sprinkle with paprika or chopped parsley. Makes 6 servings.
2 tbsp butter; 2 tbsp flour; 1 cup milk; 1 cup grated cheese; Salt and pepper to taste; Paprika
Melt butter; blend in flour. Remove from heat and add milk slowly, stirring constantly, until smooth and blended. Return to heat and cook and stir until thick. Turn off heat; add cheese and let stand until cheese is melted. Stir enough to blend; add salt, pepper and a little paprika. Makes 1 cup.
CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8
1 large cauliflower; 6 tbs. butter; 2 tbs. chopped onion; 1 clove garlic; 1 tbs. chopped parsley; 2 tbs. bread crumbs; 1 hard-cooked egg, finely chopped
Divide cauliflower into nice bouquets. Cover with cold salted water. Bring to boil, and then simmer gently until barely tender. Drain thoroughly and keep warm. Melt 4 tablespoons butter in the pan in which the cauliflower cooked. Add onions and cook slowly 1 minute. Press garlic and add to onions. Continue cooking slowly a minute or so, or until onion is soft. Add parsley, bread crumbs, egg and remaining butter. Mix with cauliflower and serve.
Makes 4 to 6 servings; Recipe from the Fresh Vegetable Cookbook
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
BRAISED GARLIC WITH CREAMED CHEVRE
25 cloves garlic; 1/4 cup butter (1/2 stick), cubed or sliced; 1/4 cup extra-virgin olive oil; salt and freshly ground pepper; a few sprigs of fresh thyme or 1/2 teaspoon dried; 1/2 cup dry white wine; 8 ounces soft goat cheese, at room temperature; 1/4 cup heavy cream; baguette or peasant bread
Heat oven to 275 degrees. Place cloves in casserole dish. Dot with butter and drizzle with olive oil. Season with salt and pepper. Stick thyme sprigs here and there throughout garlic. Bake uncovered for a half hour, basting occasionally. Add wine, cover, and bake another hour or until cloves are soft. Mix goat cheese and heavy cream. Serve braised garlic and creamed goat cheese with slices of good bread.
Makes 6-8 appetizer servings; Recipe from Lucy Ifo, Harmony Valley Farm member
CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON
2 Tbsps butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 pounds rutabaga; 4 Tbsps light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup. Serves four; Recipe from Vegetarian Four Seasons
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 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