- We’re looking for boxes again; please collect accumulated boxes and return them promptly.
- This week’s egg shares will have a few “pullet” eggs. The older hens who’ve been laying the x-large and jumbo eggs are decreasing their production and the “new girls” are just revving up production. Hopefully in a week or two we’ll be back into full swing/full size eggs. Thanks for your patience!
- The annual fall potluck with educational field walk and pumpkin picking is scheduled for Sunday Oct. 12th; details coming…
- One week left to guarantee a winter share; new member enrollment will begin Oct.1st.
- Meat Share information with order form will be sent tomorrow; please follow order format.
Farm News from Jane
Autumn will officially arrive this evening; but the chill was in the air this morning! The days ahead however are warming again and there is no rain in sight for the near future. What a beautiful weekend it was near perfect conditions for almost any outdoor activity. I snuck in one more paddle boat ride on the pond. Who could resist such a lovely day?
Summer veggies are nearly ended although we do have tomatoes and a couple of bell peppers for each share this week. The crucifers are coming along nicely and one of my favorite is in the line-up this week, cauliflower. Cauliflower is one of those amazingly delicate flavored veggies that beg to be properly cooked. Just a light steaming or perhaps even raw and its sweetness and texture are preserved. Some members will receive orange cauliflower which looks as if it is already “cheesed”, both beautiful and delicious! The weeks are winding down for summer shares as we are now in week twenty of twenty-five. How quickly the time passes. Fortunately for some we do have winter shares starting the week after summer shares end. There are leeks this week for the first time and there will be carrots coming in a few weeks. Now is the time to think about making a kettle of soup for the week. Some members who make a “stir fry” to utilize the less popular veggies can now begin to utilize them in soups. Greens which are so good for you (but not always loved by all) can easily be added to a soup so as not to lose out on their powerhouse of nutrients. I also freeze some and add them to lasagna in the winter. For those of you who like to make sweet breads with zucchini, the Eating Well magazine suggested substituting cooked and “stranded” spaghetti squash for zucchini in bread recipes. What a great idea! It had never occurred to me but its brilliant; especially as I neglected to make any sweet bread for the whole eight to ten weeks of summer squash. For those of you who are not familiar with leeks check out the produce tips to see how to prep them for use.
There is still a lot of diversity coming in the next five weeks. Keep warm and well fed, Jane
Produce: Leeks Tomatoes Carnival squash Cauliflower (white or orange)
Red potatoes Bok choy Kale Bell pepper
Fruit Share: McIntosh Apples Grapes Blue Plums
– To clean leeks: remove green tops to within 2 inches of the white section. Peel off outside layer. Cut leek in half lengthwise and wash thoroughly under water to remove the grit and soil between the layers. Or cut slices and separate and place in strainer and rinse well under running water. Leeks can be eaten raw and substituted for onions. Add cooked leeks to mashed potatoes.
– Bok choy can be eaten raw and substitute for celery.
– Carnival squash can be micro waved like a potato. Peirce well all around and microwave for approximately 10minutes. Cool slightly as to avoid being burned by the escaping steam when cutting open. Remove seeds and cut into individual slices. Or cut into slices and roast with the skin on; the skin is actually edible once cooked. It makes a lovely presentation once plated.
3 medium white potatoes. peeled and sliced; 4 medium leeks, sliced; 6 cups chicken broth; 1 teaspoon salt; 1 cup light cream or half-and-half; 2 tablespoons chopped chives
Combine potatoes, leeks, and chicken broth in large saucepan. Cover. Simmer until tender. Process in blender until smooth. Cool. Add ‘salt and cream. Stir and serve, sprinkled with chopped chives. Serves 4
Recipe from The Fruit and Vegetable Stand.
CREAMY LEEK, POTATO, AND SOUR CREAM CHIVE SOUP
3 T butter, 2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total), 1t. dried tarragon, 1# potatoes, peeled, and thinly sliced, 4 cups chicken stock, ½-1cup sour cream, 4 T. fresh chopped chives, divided, salt and pepper.
Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture or mash with a potato masher. Return to pot; stir in sour cream and 2 T chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC
BACON-CHEESE BROILED LEEKS
3-4 medium leeks; 6 strips bacon; 6 ounces cheddar, Monterey jack, or havarti cheese, grated
Split leeks lengthwise and blanch in boiling water. Fry bacon strips. Drain on paper towel. Crumble when cool. Place drippings in bottom of shallow baking pan. Place leeks in pan. Cover with cheese. Bake in preheated 3500 F. oven until cheese melts. Place in broiler briefly until cheese just begins to brown. Sprinkle with crumbled bacon. Serves 4
Recipe from The Fruit and Vegetable Stand.
CRUNCHY BOK CHOY GINGER SALAD
1 medium bunch bok choy; I-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC
LUNCHTIME BOK CHOY FRIED RICE
2 teaspoons peanut oil, divided; 2 teaspoons sesame oil, divided; 1/4 cup diced kohlrabi; 1 cup diced bok choy; 1 1/2 cups leftover cooked rice (chilled or at room temperature); 1/2 cup leftover cooked diced lamb, beef, pork, or poultry; 1/2 teaspoon minced ginger 3 tablespoons chopped leeks; 1 egg; bottled chili garlic paste (optional); 1 1/2 tablespoons soy sauce
Heat a wok or cast-iron skillet over medium-high flame a few minutes. Add 1 teaspoon each of the peanut and sesame oils; swirl to coat bottom of pan. Add kohlrabi; stir-fry 2 minutes. Add bok choy; stir-fry 2 minutes. Push vegetables to outer edges of pan, add· remaining peanut oil, and swirl to coat exposed surface. Add rice, meat, and ginger; stir-fry 23 minutes. Stir in the leeks. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the· pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan. Serve hot.
Makes 2 servings. Recipe from MACSAC
ARABIAN SQUASH CHEESE CASSEROLE
1-2 medium or 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.
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.
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.
Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
TEX-MEX BEEF PIE WITH CORNMEAL BISCUIT TOPPING
1 lb ground beef; 1 large onion, chopped; 1 pepper, seeded and chopped; 3 garlic cloves, finely chopped; 1 Tbsp chili powder; 2 tsp cumin; 2 tsp dried oregano; 1 lb tomatoes, diced; 1 cup corn kernels; 3/4 cup flour; 1 Tbsp cornmeal; 3/4 tsp baking powder; 1/4 baking soda; 1/4 tsp salt; 1 1/2 Tbsp vegetable shortening; 1/2 cup buttermilk
In a large skillet, cook the beef with the onion, pepper and garlic over medium heat, stirring to break the meat into smaller pieces, until it is browned. Spoon off any excess fat. Add the chili powder, cumin, oregano and cook, stirring, for 1
minute. Add the tomatoes, breaking them into smaller chunks with the side of a spoon if necessary, along with the corn and % cup of water. Bring to a boil, reduce heat to medium and simmer for about 10 minutes until slightly reduced and thickened. Transfer to a 9- inch baking dish. (The recipe can be made one day ahead at this point and refrigerated. Return to room temperature before adding the topping.) Preheat oven to 375 degrees. For the topping, combine the flour, cornmeal, baking powder and soda and salt in a medium sized bowl. Add the shortening and rub with your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk to make a soft dough. On a lightly floured surface, roll or pat the dough into an 8 inch square and place it over the prepared beef mixture. Use a small knife to cut several slashes so steam can escape. Bake the pie uncovered in the oven until it is hot, filling bubbles around the edges, and the biscuit topping is golden brown, about 20 minutes. 4 main servings
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 113 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 335 minutes, until golden brown. 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.