- Last summer shares distributions are next week; Oct 28th and 30th.
- The first winter share distribution is Thursday Nov.6th.
- Please note that ALL winter share distributions are every other Thursday regardless of site.
- 2015 Summer share membership forms will be sent out after final summer shares.
- Deposits will be due Dec. 1st.
- Please watch for the information regarding Thanksgiving turkeys.
- All turkeys will be distributed from the farm.
- Recipes are available archived on our website @ www.promisedlandcsa.com
Farm News from Jane
We’re really in the home stretch now! The weather has been most cooperative for this time of year. The leaves although are now just past peak color have begun to fall in earnest. I love to hear the rustlings as I walk through them and are never in a hurry to rake up the carpet of color and wonderful fragrance. The turkeys are growing nicely and we will be taking orders for pick up the week before Thanksgiving. The last of the meat birds are also gaining size and although it is cool I think that they prefer this weather to the hot days of summer. The pigs continue to dig and wallow happily as this time of year brings more moist soil otherwise known as MUD to root around in. The cows are grazing contentedly as they are rotated through the pastures. The calves are growing in size but still continue to enjoy their mother’s rich milk. The laying hens will continue to forage and scratch outside until the weather becomes too inclement and we’ll settle them in a greenhouse where they are still on grass and can enjoy the warmth of the sunshine. We received ample rainfall and adequate sunshine for the vegetables to continue to grow. This year’s crucifers are still a bit small because of the later start and warmer than hot temperatures when the seedlings were transplanted out. We hope to have Brussel sprouts and/or another crucifer next week.
This time of year we anxiously await the time change to give us an earlier start in the morning. Sunlight can be our limiting factor some days; although I’d rather start the day earlier and finish earlier than vice versa!
We are continuing to fill one of the high tunnels with spinach and are pulling out the peppers and tomatoes from the other high tunnel so that it too can be renovated for spring planting. Our focus will be to get our dry beans and field corn harvested as they mature and “dry down” before the fields are too wet and muddy to move through with the equipment. There is still plenty of work to do before the season is over for us. There are also a few building projects that need to be accomplished (hopefully) before the snow flies as well as winterizing everything so we have no burst pipes or equipment damage. We are frequently asked what we do through the winter months. They are so many things to be checked over and/or repaired and project reconnaissance and continuing education at conferences. We are always trying to look out towards the next year and the future to see where we can learn and improve. Hopefully this translates into better produce and products for all of us to share and enjoy. Here’s to a great finish next week! Jane
Produce: Acorn squash Carrots Cabbage Rutabaga Potatoes Fall greens Cooking onions
Fruit Share: Cameo Apples Jonagold Apples
– The rutabaga is a close relative of the turnip though larger and sweeter. It is believed to be a hybrid of the turnip and cabbage as is the kohlrabi, though selected for different traits. Rutabaga is high in Vit. A and C, and some minerals especially calcium. They are members of the crucifer or Brassica family and are believed to be effective in cancer prevention. For maximum nutrition do not peel but scrub well with a vegetable brush. They may be grated raw into a salad or cut into chunks and boiled and mashed, steamed or roasted with other roots. Make rutabaga chips: Deep fry 8 inch slices in hot oil until golden brown. Drain on paper towels and then season with seasoning of your choice. Good for dipping! They store well at room temperature for a week or up to a month refrigerated in a plastic bag for up to one month.
– Cabbage should be refrigerated as well as carrots.
– Winter squash will keep well at room temperature for a few weeks.
– Apples will stay crisp longer if refrigerated.
– Cameo apples are a new variety for us to share; they are the ones with the squarish bottoms.
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; 1/4 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.
ACORN SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed; 1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in ~” boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes. Makes 2 servings.
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour.
Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4T. minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, large pinch sugar, ½ c olive oil. Makes 4 servings. Recipe from MACSAC
RED WINE BRAISED ROOTS
3/4 cups red wine; 2 pounds assorted root vegetables, peeled; 4 ounces white mushrooms, halved; 1 large onion, sliced; 1 tbsp chopped fresh thyme; ½ tbsp tomato paste; ½ tsp salt; 1/8 tsp freshly ground pepper; 2 cups 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.
APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-5 minutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and
pepper to taste. Makes 6 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 cp maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
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
1. 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
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. Serves 4-6; Recipe from Linda Holley, Harmony Valley Farm
CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4 cup dark brown sugar; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 cup chopped walnuts; 1 tbsp butter; 1/8 tsp ground cinnamon
Preheat oven to 400°F. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
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 4. Recipe from Vegetarian Four Seasons.
ROASTED WINTER VEGETABLES WITH HORSERADISH SAUCE
12 ounces celery root; 12 ounces parsnips; 12 ounces rutabaga; 12 ounces red onions; 2 Tbsps butter; 2 Tbsps olive oil; 1 head garlic; lemon wedges (optional)
SAUCE 1-2 tsp prepared horseradish; 2/3 cup sour cream or thick, creamy yogurt; salt and freshly ground black pepper
Set the oven to 400°F. Put a large pan of water on the stove to heat. Peel the celery root, parsnips and rutabaga, and then cut them into chunky pieces. Trim the tops of the onions and peel off the outer skin without removing the root; cut the onions into quarters, still leaving the root, which will hold them together. Put the butter and olive oil into a roasting pan and put it into the oven to heat up; meanwhile, put the vegetables into the pan of water and boil them for 5 minutes. Drain the vegetables, put them into the sizzling hot fat and put them into the oven. Meanwhile, break the garlic into cloves. Add the unpeeled garlic to the vegetables after about 15 minutes, then roast them for a further 15-20 minutes, or until they are golden brown. Serve at once, garnished with lemon wedges, if using, and accompanied by the sauce.
To make the sauce, simply stir the prepared horseradish into the sour cream or yogurt and add seasoning to taste.
Serves 2-4; Recipe from Vegetarian Four Seasons.
1 c sugar; 2 Tbsp flour; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 6 c peeled, sliced apples
For topping: 1 c flour; 1 c sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened
In large saucepan, combine sugar, flour, cinnamon, nutmeg and apples. Stir gently to coat with sugar mixture. Cook over medium heat 7 minutes, or until just slightly softened. Spoon into buttered 7 I 1/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. Distribute over fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings; Recipe from Farm-Fresh Recipes.
CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture. Serves 6; Recipe from MACSAC
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan.
Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves 4
CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3