Week Twenty-Five October 27th 2015
- This is the last week of summer shares.
- We are all so grateful for your partnership with us throughout the season; without your support it would be difficult for a small family farm to thrive. We hope the produce was enjoyed and your body/health shows it!
- The summer share membership form is attached and is available at Park School and farm distribution this week. Current members have the opportunity to sign up now before open enrollment begins January 1st; don’t miss out!
- Please return all boxes; you may also consider bringing your own bags this week and leaving the share boxes.
- Winter shares begin next Thursday Nov.6th at all winter distribution sites; watch for coming email with details.
Farm News from Jane
The big news of the week began yesterday with the birth of our third granddaughter. She is pink, healthy, and hungry; all the right reasons to call her “perfect”. Pam and husband Dan are happy and thankful for her safe arrival. Her brothers are surprised that they have a sister instead of a brother but don’t seem to mind at all. For those of you who know our family a bit more intimately you understand the joy we have to greet a girl to add to our very heavy male ranks! Miss Evelyn will certainly show her how the girls “get’er done”! The girl cousins will be happy to pass down an outfit for every occasion!
The harvest started out a bit frosty this morning but warmed up quickly with the beautiful clear sky and bright sunshine. We dug the first of the celeriac and it is especially good sized this year. It will be a great addition to a pot of soup or a “creamed” vegetable dish. I prepare more of those hardy dishes which seem like comfort food when the days get colder and shorter. It’s also great raw or in a stir fry.
Nothing says I love you like a hearty meal fresh and hot from the oven or a kettle made with farm fresh ingredients; nutritious, delicious and soul warming as well. We are sharing shallots this last week of shares. Shallots are a cross between onion and garlic. I’m especially fond of them with a roast chicken but they are a delightful substitution to any dish requiring onion or garlic. They are milder than either of them and store extremely well in a brown paper bag. We are also sharing broccoli and the heads are firm, dark green and sweet. Brussel sprouts are also making their debut this week and if you are lucky enough to have a winter share you’ll be seeing a few more of them. The colder morning have caused all the kales and crucifers to “sweeten up” and are a tasty treat. The purple carrots which are such a hit with the kids are long, crisp and sweet and really take the veggies platter up a notch. The little guys came back from the field with “muddy” faces from eating the carrots raw and unwashed they’re so good. And for those of you who like the Yukon Gold variety of potatoes you are sure to love our locally developed Keuka Gold potatoes. They have a firm, golden flesh and make great French fries (and speaking of love who doesn’t love French fries).
Well the summer season shares are complete and although we have not harvested all our produce the season it feels like the season is starting to wind down. We are no longer weeding (except for the strawberries and blueberries which are never ending until winter dormancy)! We will begin enrollment for 2015 summer shares this week. Please be sure to include a membership form when renewing. Paper trails are great even if you’re not an accountant. Please do not wait until spring to renew and take the chance of missing out. Each year we sell out earlier and we hate to have to tell any members they are too late!
It has been a wonderful growing season even though it had a late cool start; and the best part is that next year we get to have a brand new chance to start again. It’s quite a benefit to live in a region where there are four full seasons to enjoy and experience. And if you happen not to enjoy the winter weather and take a reprieve in a warmer climate just remember that although there is nothing happening above the ground during the winter there are many things happening underground. The garlic is sprouting and preparing for spring. The trees continue to nourish their roots and get ready to send up the sweet spring sap. The previous crop residue is being “digested” so that the soil is ready to feed another crop next year. And you thought that during the winter everything was dormant or dead! And of course during the winter we will be planning and perhaps even scheming for a new opportunity to “play in the dirt”.
All of the Oles family, from the most senior member to the youngest who can’t quite articulate it yet we are grateful for all your support, generosity and expressions of love and kindness to us throughout the season. You make our farm a special place! Blessings from us all, Daniel &Jane, Andrew& Leslie (with Levi and Evalyn), Ben & Crystal (with Lemuel, Case and Charlie Adah) and Grandpa Jack too!
Produce: Celeriac (Celery root) Butternut and Delicata squash Kale Shallots
Brussel sprouts Purple carrots Keuka Gold potatoes Garlic Broccoli
Fruit Share: Crispin Apples Late Fuji Apples
– Store shallots, onions and garlic in paper bags but refrigerate garlic for longest storage.
– Celeriac; did you know that it fell from popularity in the US due to its appearance and the ability to “truck” stalk celery from California? Celeriac is high in Vit. C, phosphorous and potassium and weighs in at only 20 calories in a one cup serving. Peeled celeriac will darken when exposed to air. To retard darkening toss with lemon juice or keep in water. Lemon juice can also be added to the cooking water. Parboil peeled celeriac whole for 20-30 minutes or 1/2in to ¼ in slices for 5-8 minutes. Bake celeriac in its skin at 350 degrees for one hour. Peel and prepare as needed.
– Raw celeriac is excellent. Try sticks tossed in your favorite dressing, or use for dipping. Grate it raw into salads.
– Boil and mash celeriac with potatoes.
– Brussel sprouts will store longer if removed from stalk; refrigerate in a plastic bag.
SEARED BRUSSELS SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse
BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR
1 pound Brussels sprouts; 1-2 tablespoons butter; 1/4 pound bacon, chopped; 3 tablespoons balsamic vinegar; 1/2 cup finely chopped onion or shallots; salt and pepper to taste
Trim ends off Brussels sprouts and halve the large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, then drain well. Meanwhile, cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from pan. Add onions; cook until brown. Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon. Toss until hot. Makes 4 servings; Recipe from Lee Davenport, Harmony Valley Farm member
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Recipe by Susan Spungen
CARROT ALMOND CAKE
1 1/2 cups steamed, pureed carrots; 6 eggs, separated; 2 cups honey or sugar; 2 tablespoons ground almonds or 2 tablespoons flour; 1 teaspoon grated orange zest (orange part of the rind); 1 teaspoon sea salt; 1 tablespoon ground cardamom; cream cheese frosting (optional)
Heat oven to-350 degrees. Generously butter a 9-inch cake pan (round or square). Combine pureed carrots with egg yolks and honey. Mix in ground almonds, orange zest, salt, and cardamom. Beat egg whites in clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 minutes. Cool. Frost with cream cheese frosting, if desired. Makes 8-10 Servings. Recipe from Oak Ridge Farm
CARROT CHEESE CASSEROLE
Cook sliced carrots. Place in casserole. Add rich cheese sauce and stir together. Place buttered bread crumbs on top. Bake at 3500 for about 20 minutes or until crumbs are well browned. Recipe from Rella Smith and Alice Smith
“SUMMER IN WINTER” CELERIAC CARROT SLAW
1 small celeriac bulb; 4 large carrots; 1 clove garlic or 1 small shallot, minced; 1 tbsp lemon juice; 1/8 tsp salt; 1 tsp Dijon mustard; 2 tbsp olive oil; 1/2 tbsp sour cream; freshly ground black pepper
Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings.
CELERY ROOT AU GRATIN
3lbs. celery root; salt; 1-1/2 cups cooking liquid; 1/2 cup butter; 6 tbs. flour; cayenne pepper; 1 cup (1/2 pt.) whipping cream; 2/3 cup grated Parmesan cheese; dry mustard; 1/4 cup soft bread crumbs
Peel and dice celery root. Put cubes in water with a little lemon juice added to prevent darkening. When ready to cook, drain and place in saucepan with enough water to cover and a little salt. Bring to boil. Cook about 20 minutes, or until barely tender. Strain cooking liquid and reserve 1-1/2 cups. Drain cooked celery root very well. Melt 6 tablespoons butter in a saucepan. Remove pan from heat and stir in flour. Add salt and cayenne pepper to taste. Combine cream and reserved liquid. Blend with butter and flour. Return to heat and stir until sauce boils. Add 1/2 cup cheese and a pinch of mustard. Stir over medium heat 2 minutes. Remove from heat and add celery root. Mix well and turn into a large flat casserole. Sprinkle heavily with crumbs, remaining cheese and butter. Bake in 350°F oven 30 minutes. Makes 6 servings. Recipe from the Fresh Vegetable 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 oregano, 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
BRAISED ROOT VEGETABLES
1 T butter; 3 T dry white wine or Vegetable Broth; 1 pound celeriac, peeled and cut into 1 l/2-inch pieces;4 large carrots, peeled and sliced diagonally 1 inch thick; 8 large shallots, quartered; 3/4 teaspoon salt; Freshly ground black pepper; 8 ounces green beans, trimmed
In a large, heavy saucepan over medium-low heat, melt the butter with the wine. Add the celery root, carrots, shallots, salt, and pepper to taste, stirring to coat the vegetables, Cover and cook, stirring occasionally, for 20 minutes. Add the beans to the vegetables, stirring to coat. Cover and cook, stirring once or twice, until all of the vegetables are tender, about 10 minutes. Serve hot. Serves 4; Recipe from The Big Book of Vegetarian.
BROCCOLI AND RICOTTA CANNELLONI
2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. 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 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 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. We enjoy a medley of the aforementioned vegetables together.
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
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; l/4 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.
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