Summer Share Twenty-Two October 13th 2015
Important information:
- There are four weeks of summer shares remaining (including this week).
- We do have a few more winter shares left if anyone has been sitting on the fence.
- The annual potluck is this Sunday October 18th from 2-5; details below.
Potluck Protocol
– Our annual fall event begins at 2pm with an educational field walk so please be prompt.
– This is held rain or shine and concludes at 5 pm.
– There will be samplings in the field but this is not a Upick event except for pumpkins which are limited.
– Families with small children should consider bringing a wagon.
– Weather appropriate outer wear including boots is essential for comfort.
– Please bring a dish to pass and if you are bringing a dessert please consider also bringing a main dish; everyone brings an appetite and the last few years the bowls are almost “licked clean”!
– Please bring a recipe card for your dish listing all ingredients; it’s important for members with food allergies.
– We will provide the meats and beverages and cups; please bring your own place settings and chairs.
– No pets please!
– 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.
Farm News from Jane
What a glorious day and weekend! I am reminding myself that this is probably the last of the seventy degree days for this season. We have had extended summer-like weather which has been helpful for some of the late plantings of crucifers. Perhaps we are just receiving the warm weather we missed in April! Over an inch of rain fell last week which the plants enjoyed. Hopefully the combination of heat and precipitation will mature the Brussels sprouts more quickly. I sometimes get a bit anxious that certain crops won’t reach maturity in time for summer shares; but having them available for winter shares helps to ease this concern. Soon the frost will be on the pumpkin and it will be time to dig all the potatoes, beets, rutabaga, celeriac and carrots. We hope to dig carrots for next week’s share and the fennel should be ready as well. The cooler temperatures are needed before we begin the large harvest of crucifers. It’s helpful to have Mother Nature do her job to cool the soil and root vegetables before harvest so that they will be ready for cold storage for the winter. Last year we had to literally dig through the snow to harvest the carrots. It’s a good thing that root vegetables are hearty and so are we! If you come to the potluck on Sunday you’ll be able to see how the vegetables are growing out in the field and perhaps get a taste test or two. We especially enjoy watching the little ones get so excited to see what is growing “underground”. And a few wide eyed adults as well! It’s good for all of us to see and experience the connection to our earth and all that she provides for us. Don’t forget if you are attending the potluck that you bring something delicious and nutritious made from your produce. The rule of thumb for a potluck is to bring enough for your family plus a few more servings. Every year the food is incredible and the recipes shared are a great bonus. Hope to see you there, Jane
Produce: Head lettuce Rutabaga Leeks Sweet Bell peppers Garlic
Cauliflower (purple, orange or Romanesco) Carnival Squash Chioggia beets Russian Kale
Fruit: Empire apples Asian pears
Produce tips:
– Empire apples were bred here in NYS and are crisp, sweet and juicy.
– Asian pears in Chinese medicine are considered a cooling fruit and are used for detoxification purposes and to treat coughs, laryngitis, ulcers and constipation. They are also to help promote a healthy complexion, eliminate under eye circles and relieve retina pain.
– Carnival squash is a cousin of the acorn but creamier in texture and somewhat sweeter.
Recipes
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
CAULIFLOWER POLONAISE
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.
SPICY BEEF WITH GREENS
1 lb top round beef; 2 tsp chili powder; 1 tsp each garlic powder & black pepper; 1/2 tsp each cayenne & dry mustard; 8 new potatoes, halved; 3 c chopped onion; 1/4 c chopped fresh oregano; 2 c beef broth; 2 cloves garlic, minced; 2 large carrots, cut into matchsticks; 2 bunches mustard, kale or turnip greens, washed and stems removed
Slice beef across grain into 1/8-inch thick strips. (Have butcher do it, or work with meat partially frozen.) Combine chili powder, garlic powder, black pepper, cayenne, and mustard. Dredge beef strips in mixture. Coat large heavy skillet with nonstick spray, and place over high heat. Add meat; cook, stirring, 5 minutes. Add potatoes, onion, oregano, broth, and garlic. Cook, covered, at low heat 20 minutes. Stir occasionally. Stir in carrots, and lay mustard greens on top. Cook, covered, until carrots are tender, about 15 minutes. Serve with hearty bread.
Makes 6 servings Recipe from Farm-Fresh Recipes.
BRAISED SWISS CHARD OR KALE WITH LEEKS
3 T olive oil; 2 lbs leeks, sliced; salt and pepper, to taste; 1 lb Swiss chard, chopped
Heat oil in large pan over medium heat, add leeks. If using chard stalks, add them, too. Season with salt and pepper.
Cover, reduce heat and cook until tender, about 8 minutes. Add chard leaves; cover. Simmer until wilted, about 5 minutes.
Serve at once; 4 servings.
CROSTINI WITH LEEKS AND SWEET PEPPERS
1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted
Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.
ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; lf4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.
BAKED CARNIVAL SQUASH
1 carnival squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2
CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1112 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1f4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. MAKES 4 SERVINGS
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 to450°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
BEET BURGERS
4 fresh medium beets; 2 sprigs fresh basil, chopped; 1/2 medium onion, chopped; 2 eggs, beaten; Salt and ground black pepper, to taste; 1/4-2/3 c flour; Olive oil; Mozzarella slices; Burger buns
Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt and pepper; mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1 /2-inch thick. (Don’t make too thick or centers won’t cook well.) Heat 1/4 inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately. Makes 6-8 servings
HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or lemon thyme; salt and pepper to taste
Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve this three ways: 1) Soup: Stir in the remaining ingredients; 2) Side dish: Drain off stock and stir in remaining ingredients; or 3) Puree: Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor, or blender. Makes 4-6 servings.
Recipe from Linda Holley, Harmony Valley Farm
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 c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
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-TOPPED CHEESECAKE
4 medium apples, peeled, cored, sliced 1/4-inch thick; 1/2 cup cinnamon cider syrup; 6 tbsp butter, softened; 1/3 cup plus 1/2 cup sugar; 1 cup all-purpose flour; Salt; 2 (8-ounce) packages cream cheese, softened; 1/2 tsp pure vanilla extract; 3 eggs; 1/4 cup sliced almonds
Preheat oven to 350 F. Arrange apple slices in a single layer in a shallow baking dish. Drizzle 1/4 cup of the cinnamon cider syrup evenly over the apples. Cover with foil and bake in the oven for 15 minutes. Remove from oven and set aside. Cream the butter and y, cup of the sugar in a large bowl using an electric mixer at medium speed, until light and fluffy. Add the flour and a pinch of salt and continue to combine until the mixture becomes crumbly, then gently press it into the bottom of a g-inch spring form pan, and set aside. Combine the cream cheese, remaining sugar, a pinch of salt, and vanilla in a large bowl of an electric mixer. Cream until smooth and fluffy, scraping the bowl as necessary. Mix in the eggs, one at a time, until well combined, scraping the bowl each time. Spread the cheese filling evenly over the crust. Arrange the warm apples in a circular design over the top of the filling. Evenly drizzle the remaining 1/4 cup cinnamon cider syrup over the apples, and sprinkle almonds over the top. Bake in the oven until golden brown, about 40 minutes. Remove from oven and transfer to a cooling rack. Once cooled, place on a serving platter and carefully loosen spring form sides. Remove and place in the refrigerator to chill for at least 4 hours before serving.
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