- Next distribution is Thursday March 5th.
- Thank you for remembering to return egg cartons and share boxes; keep them coming…
Farm News from Jane
We have something new or at least new to the winter share: dry beans! We have not grown them in a few years. We did put them in our summer shares the first few years of our CSA but as we grew we did not have the mechanical means to harvest or shell them on a large scale. Pam and I and Leslie and Andrew used to spend time in the “off” season shelling and sorting the various varieties of dry beans we grew. We have desired to include them again in the crops which we grow. Over the years we have grown cannellini, adzuki, black turtle, navy, pinto, peregion and kidneys. It was fun to grow just a few rows of each but not as much fun to hand pick, shell and sort. So we purchased a very old style combine machine which has the ability to harvest beans and other small grains. It not only harvests the pods but also shells the beans out of the pod. What we did not anticipate was how dusty the job and beans would be. We have sorted them to remove any remaining small stones or field debris but they still remain dusty; our apologies. Although cooking with dry beans can take a few extra steps; if you plan a day or two ahead you can have the most nutritious and delicious beans without much more effort. I’ve included some great information from the Bean Institute to help with the understanding of dry bean preparation. We hope that you’ll enjoy something different to work with over the next few months of distribution. We have black turtle beans for an upcoming share also.
Well, the planting has officially begun; onions, for early bunching, bulb onions and also leeks were planted last week and are already germinated and up through the soil in the flats in the greenhouse. We planted a second round of onions this week which also included shallots. It is so exciting to see the fresh green leaves peeking up through the dark soil. The sun this week has been just glorious and warms body, soul and spirit. Next time you “hop into your car” on a sunny day and its all warm and toasty inside it will give you an idea of how it feels to work in the greenhouse in February; very cozy! Although the temperatures have been on the extreme side all the animals still prefer to be outside as much as possible. On Saturday I used a sled to haul a couple buckets of kitchen scraps out to the cows. You would have thought that it was “cow candy” with the response I received. I guess everyone likes a treat once in a while. All the “furry” animals seem to have an extra thick coat this winter; just how do they know to prepare? Mother Nature sure is amazing; although instincts guide animals in most areas it is certain that there is something more at work that provides for them. Our limited understanding of nature is enhanced when scientific discoveries prove that which we already believe by faith; an “awesome” thought… Keep warm and encouraged; spring is only four weeks away, Jane
Produce: Red kidney beans Cooking onions Shallots Carrots Red skinned potatoes Beets Celeriac
-The following information was sourced from the Bean Institute website to provide you with lots of help for your dry bean preparation and cooking. Remember that 1 cup of dry beans equals about three cups cooked beans for recipes.
Cooking With Dry Beans
Beans are an incredibly versatile ingredient, but if you buy them dry, there are four steps you must take before you can enjoy their great flavor as well as their incredible nutrition and health benefits. Steps: 1.Clean, 2.Rinse, 3.Soak, 4.Cook.
Clean Your Beans – Clean your beans of any debris by placing them in a pie plate or bar pan. Discard any foreign objects like leaves, small stones or twigs as well as any broken beans.
Rinse Your Beans- After inspecting and cleaning your beans place them in a colander and rinse them under cold running water.
Soak Your Beans- It’s important to soak your beans before cooking them. Soaking has two major benefits: It reduces the cooking time and it breaks down the compounds in beans that cause flatulence. The longer beans soak, the more the gas-producing compounds break down. Beans will double or triple in size, depending on which soaking method you use, so it’s important to use a large enough pot when soaking beans.
There are three soaking methods you can use, the Hot Soak Method, the Traditional Soak Method, and the Quick Soak Method.
The Hot Soak Method is the recommended method because it reduces cooking time and gas-producing compounds the most and it produces consistently tender beans.
1. Place beans in a large pot and add 10 cups of water for every 2 cups f beans. 2. Heat to boiling and boil for an additional 2 to 3 minutes. 3. Remove beans from heat, cover and let stand for 4 to 24 hours. 4. Drain beans and discard soak water. 5. Rinse beans with fresh, cool water.
The Traditional Soak Method
1. Pour cold water over beans to cover. 2. Soak beans for 8 hours or overnight. 3. Drain beans and discard soak water (NOTE: cold water starts but does not complete the rehydration process so the beans will appear wrinkled after soaking. They will fully rehydrate during cooking.) 4. Rinse beans with fresh, cool water.
The Quick Soak Method
1. Place beans in a large pot and add 6 cups of water for every 2 cups of beans. 2. Bring to boil and boil for an additional 2 to 3 minutes. 3. Remove beans from heat, cover, and let stand for 1 hour. 4. Drain beans and discard soak water. 5. Rinse beans with fresh, cool water.
Cook Your Beans
Now that you’ve cleaned, rinsed, and soaked your beans, you can cook them, which is as easy as simmering beans in fresh water. You can prevent your beans from foaming and boiling over by adding a tablespoon of vegetable oil to the water. Beans generally take 30 minutes to 2 hours to cook, depending on the variety. Here are some other helpful hints for cooking beans:
Keep cooking water at a gentle simmer to prevent split skins. Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered.
Stir beans occasionally throughout the cooking process to prevent sticking. Kidney beans will take 90-120 minutes to become tender.
Bite “test beans” for tenderness. Beans should be tender, but not mushy. If beans are not tender after the specified cooking time, the reason could be altitude, hard water or the age of the beans. Keep cooking and bite test for tenderness.
Drain beans immediately after they reach the desired tenderness to halt the cooking process and prevent over-cooking.
Onions may be added at any time during the cooking process. For a stronger onion flavor, add them during the last half-hour of cooking. Herbs and spices like oregano, parsley, thyme, and garlic may be added at any time during cooking.
Wait to add lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses, or wine until after beans have been soaked and are fully cooked. Adding ingredients rich in calcium or acids too early in the cooking process can prevent the beans from becoming tender.
TEX-MEX BEEF PIE WITH CORNMEAL BISCUIT TOPPING
*we either substitute beans for the hamburger or just add 1-2 cups of beans to recipe
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 1min. 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
SAVORY POTATO-BEAN SOUP
1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium onion, chopped; 1/4 tsp pumpkin pie spice; 1 1/4 c diced ham; 2 lbs potatoes, scrubbed and diced; 2 c kidney beans; 5 c beef broth
In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings
FUSILLI WITH KIDNEY BEANS
1 lb fusilli (short twists), dash of olive oil, 2 cans (14 oz) chopped tomatoes,1 onion; sliced, 1 T dried parsley, dash of chili powder (or to taste), salt and freshly gr. black pepper, 2T tomato paste, 2/3 c dry red wine, 2 c cooked kidney beans
Bring a large saucepan of water to boil, add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, set aside. Place all the remaining ingredients except the kidney beans in a large frying pan, and simmer for about 10 minutes, until the liquid has reduced and the onion has softened. Add the fusilli and kidney beans to the tomato mixture, stirring occasionally. Serve immediately
Recipe from Vegetarian Pasta Cookbook by Sarah Maxwell
SPICED RICE WITH LEEKS AND RED KIDNEY BEANS
1c brown basmati rice, 1 onion, peeled and sliced, ½ t cumin seeds, ¼ t turmeric, 1 cinnamon stick, 3 cloves, 1 ½ lb leeks, 13/4 c cooked red kidney beans, salt and freshly ground pepper
Wash the rice in a strainer under cold water until the water runs clear, then put the rice into a heavy-based saucepan with the onion, cumin seeds, chili powder, turmeric, cinnamon stick, broken in half, and the cloves. Pour in 21/2 cups of boiling water and put over a moderate heat. Bring back to a boil, then put on a tight fitting lid, lower the heat and leave to cook gently for 15 minutes. Meanwhile, remove the roots and outer leaves from the leeks, and slit them down the sides so that you can open them up and wash them under cold water. Then cut them into ½ inch lengths. After the rice has been cooking for 15 minutes, put the leeks into the pan on top-but don’t sir. Cover and leave it to cook for a further 10 minutes, after which put the kidney beans into the pan on top of the leeks. Cover and cook for a further 5-10 minutes, until the kidney beans are hot, the leeks tender, the rice cooked and all the water absorbed. Remove from the heat and season to taste. Fork through gently to mix everything and fluff the rice before serving.
Recipe from Vegetarian Four Seasons by Rose Elliot; Serves 4
SPICEY BEAN AND LENTIL LOAF
2 t olive oil, 1 onion, finely chopped, 1 garlic clove, crushed, 2 celery ribs, finely chopped, 2 c cooked red kidney beans, 2 c cooked lentils, 1 egg, 1 carrot, coarsely grated, ½ c finely grated aged cheddar cheese, 1 c fresh whole wheat bread crumbs, 1 T ketchup, 1 t each ground cumin, ground coriander and hot chili powder, salt and freshly ground black pepper
Preheat the oven to 3500 . Lightly grease a 9x5x3 inch loaf pan. Heat the oil in a saucepan, add the onion, garlic, and celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly. Place the beans and lentils in a blender or food processor with the onion mixture and egg and process until smooth. Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt and pepper. Spoon the mixture into the prepared pan and level the surface. Bake for about 1 hour, then remove from the pan and serve hot or cold in slices, accompanied by a salad. Recipe from Vegetarian, the best-ever recipe collection by Linda Fraser; Serves 12
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
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe
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
LENTIL & ROASTED BEET SALAD
Salad: 1 pound beets (about 3 medium), 1 Tablespoon extra-virgin olive oil, 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils), 2 teaspoons chopped fresh rosemary, divided, 1 whole bay leaf (dried or fresh), 2 large cloves of garlic, peeled & smashed, 1/2 medium onion, studded with a whole clove, 1/2 teaspoon kosher salt, plus additional for seasoning to taste
1/4 cup minced fresh flat-leaf parsley, freshly ground black pepper to taste, 6 cups mixed baby greens, 6 ounces crumbled goat cheese
Dressing (makes 1/2 cup):3 Tablespoons sherry vinegar, 2 Tablespoons whole-grain mustard, 1 tsp kosher salt, freshly ground black pepper to taste, 1/3 cup extra-virgin olive oil, 2 medium shallots, minced
1. Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Dice the beets and set aside.
2. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion.
3. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
4. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
For salad:1 lb beets (preferably chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens
For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
Thinly slice the beets with a mandoline slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with micro greens.
Recipe from Restaurant Widow; Serves 4
HERB-ROASTED RED POTATOES
1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
SPICY OVEN FRIES
3 pound potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes
Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.
CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. 4 Servings
SMASHED CELERY ROOT WITH HORSERADISH
1/4 cup extra virgin olive oil, plus extra to mash; 2 garlic cloves, crushed; 6 scallions, trimmed and chopped; 3 1/4 cups peeled and finely diced celery root; 3 1/4 cups peeled and finely diced potatoes; 2 inch piece of horseradish, peeled and finely grated (or 3 tablespoons ready-grated); 1 1/4 cups vegetable stock; 2 tablespoons chopped flat-leaved parsley; salt and freshly ground black pepper
Heat the oil in a saucepan. Add the garlic and onion and sauté slowly for 5 minutes. Remove with a draining spoon and set aside. Add the celery root, potatoes, and horseradish to the pan and sauté for 5 minutes. Pour the stock into the saucepan and bring to a boil. Cover and simmer for 25-30 minutes until the vegetables are tender. Remove the lid and boil until the liquid is reduced to the point where almost nothing remains and the mixture is sticky. Stir in the reserved garlic and onion. Add the parsley, salt, and pepper and mash coarsely with a fork, beating in more olive oil to taste.
Serves 4; Recipe from A handful of herbs.
BRAISED ROOT VEGETABLES
1 tablespoon butter; 3 tablespoons dry white wine or Vegetable Broth; 1 pound celery root (sometimes called 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.
CELERIAC POTATO GREEN CHILI SOUP
1 large onion; sliced, 2 T. butter or oil, 1 medium bulb celeriac, peeled and sliced ¼ in. thick 11/2 t. chopped fresh thyme, 3 large baking potatoes, peeled and sliced ¼ in. thick, 4 ½ c. whole milk, ½ c. roasted, peeled, seeded, and chopped poblanos, 2 t. salt, 1/2 t. black pepper, 2 t. sugar, 1 T. rice wine vinegar.
Sweat onions in butter over low heat until onion is completely cooked but not yet caramelized. (15minutes). Add celeriac and thyme; cook, stirring frequently, 5-10 minutes. Add potatoes, milk, and chilies; simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Deb Boehm, Deb and Lola’s Restaurant (MASAC)
BARBECUED SWEET ONIONS
1 sweet onion, peeled and quartered; 1 small lemon, quartered; 2 tsp minced parsley; 2 Tbsp butter; Lemon pepper, to taste
Place onion in small iron skillet or on large sheet of aluminum foil. Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper. If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish. Makes 2 servings. Variation: Sprinkle grated Parmesan cheese over cooked onion prior to serving
CLASSIC FRENCH ONION SOUP
4 large onions; 2 tablespoons sunflower or olive oil, or I tablespoon of each; 2 tablespoons butter; 3 1/4 cups vegetable stock; 4 slices French bread; 11/2-2 ounces Gruyere or Cheddar cheese, grated; salt and freshly ground black pepper
Peel and quarter the onions and slice or chop them into 1/4 inch pieces. Heat the oil and butter in a deep, medium-size saucepan, so that the onions form a thick layer. Sauté the onions briskly for a few minutes, stirring constantly. Reduce the heat and cook gently for 45560 minutes. At first the onions need to be stirred only occasionally, but as they begin to color, stir frequently. The color of the onions gradually turns golden and then more rapidly to brown, so take care to stir constantly at this stage so that they do not bum on the bottom. When the onions are a rich mahogany brown, add the vegetable stock and a little seasoning. Simmer, partially covered, for 30 minutes, then season with salt and pepper. Preheat the broiler and toast the French bread. Spoon the soup into four ovenproof serving dishes and place a piece of bread in each. Sprinkle with the cheese and broil for a few minutes, until golden. Season with plenty of freshly ground black pepper. Serves 4