Winter Share Eleven April 20th 2017

Posted by on Apr 19, 2017 in Uncategorized

Important reminders:

  • There is one remaining winter distribution on Thursday May 4th.
  • Please remember to bring all accumulated boxes to your distribution site this week.
  • Tree fruit and summer shares are still available.

Farm News from Jane

Isn’t it wonderful that the warm weather has brought out so many of the spring bulbs? Although the snow drops and crocus have faded away the yard is now ablaze with forsythia, daffodils, hyacinths, Siberian squill and snow glories. I am especially fond of the small blue flowers. Each year their carpet grows larger. It seems that all the bulbs have fared well with this year’s spring weather. Even the peonies are beginning to emerge from the ground and the lilacs leaves are also bursting out quickly. I do need to remind myself though that we are only ten days away from May; so I suppose that the blooms are on target I’m just a bit behind…

This past week has seen quite a bit of field work. In preparation for crop planting, compost has been spread which helps to build the soil. This compost making is a continuous work in progress so even over the winter when most everything lies dormant on the surface the compost is “doing its thing”. Wood chips and plant matter are turned at regular intervals to incorporate more oxygen for the micro organisms to breakdown the raw materials. The end product is a rich, earthy smelling soil which not only adds fertility but also adds living organisms to the soil. This increased soil biology enables micronutrients to work synergistically with the vegetables plants to make the building blocks needed for plant nutrition and also enables the plants to fight off disease and pests. So much happens under the ground while we are only able to watch the growth on the surface.

Several varieties of peas and salad greens have been direct seeded and bunching onions, fennel, beets, kohlrabi, lettuce, kale, red and green cabbage, collards and broccoli transplants were planted in the waiting fields. The cover crops are looking very green and lush and you can almost measure the steady growth of the garlic each week. The rhubarb has also begun to emerge. The greenhouses now have a bit more room for the next round of seeding. The increase in hours of sunlight with the heat that it brings causes the growing conditions to speed up so quickly that it almost feels you leaving like you are one step behind Mother Nature. The lawn mowers have already sprung into action here and there trying to catch up with her….

Well, there is one more winter share distribution left. We hope to have more fresh greens form the high tunnel for the last share. There are kale, more bok choy and salad greens still growing. They were slow to recover from the earlier severe cold but in two weeks they can grow a lot! The next newsletter we’ll be talking about the coming summer share season. So let’s enjoy the last of the winter veggies keeping in mind all the delights to come; asparagus isn’t far off!

Enjoy the warmth and sunshine, Jane


Produce:   Red Potatoes   Onions   Garlic   Chioggia beets  

                         Spinach   Bok choy   Carrots


Produce tips:

There is one baby bok choy in the share.  It can be shredded for slaw, steamed, sautéing, or try braising baby bok choy. Or add to a stir fry. Bok choy is a great source of nutrients, including vitamins A & C, with minimal calories.

– Garlic will store longer if placed in a paper bag in the refrigerator.

– The onions and potatoes really want to sprout and grow. Although we do not normally recommend refrigeration this time of year it may be necessary.




Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Makes 4 servings: prep 15 minutes; cook 10 minutes. Recipe form FAMILYCIRCLE.COM



1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.

Peel and cut carrots as desired and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 3750 oven until carrots are tender about 40 minutes; 4 servings

2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill.
Recipe from Red Fire Farm



1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.

Peel and cut carrots as desired and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 3750 oven until carrots are tender about 40 minutes; 4 servings


2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.



1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese

Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese.

Servings: 6; recipe from The Best 50 Garlic Recipes.



1 large onion, chopped; 1 clove garlic, crushed; 4 stalks celery, chopped; 1 tsp ground cumin; 2 Tbsp olive oil; 6 c packed spinach leaves (about 2 bunches), stems removed; 4 c chicken broth; 1 tsp dried oregano; 4 tomatoes, diced; divided; Salt and pepper, to taste

Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes. Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes. Add broth and oregano; simmer, covered, 20-25 minutes. Working in batches, puree mixture. Place mixture and 2 cups diced tomatoes in pot and heat through. Season with salt and pepper. Serve garnished with reserved diced tomatoes. Makes 6 servings; Recipe from Farm-Fresh Recipes.


1/3 lb prosciutto, finely chopped; 1/2 c olive oil; 2 cloves garlic, chopped; 1/2 c dry white wine; 1/2 c lemon juice; 2 Tbsp sugar; Salt and black pepper, to taste; 2 lbs fresh spinach, washed, stemmed, and torn into pieces; 1/2 c chopped walnuts; 1 c sliced black olives; 1/4 c grated Parmesan cheese

Cook and stir prosciutto in hot oil in skillet over medium heat. When browned, add garlic. Cook 2 minutes. Add wine, juice, sugar, salt and pepper; heat just until simmering. Pour over spinach in bowl. Add walnuts, olives and Parmesan to bowl; toss. Serve at once while dressing is still warm.



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



Preheat oven to 325 degrees. Arrange in alternate layers in buttered 11/2qt. casserole: 2 1/2 cups thinly sliced potatoes (sprinkle 1 Tbsp flour over each layer), 1/2 minced leeks, 1 cup lima beans, and 1 cup flaked cooked ham slices. Season layers with salt, pepper, and dry mustard. Then pour over the top: 2 to 21/2 cups hot milk (to just cover). Sprinkle with paprika. Cover and bake 1 hour or until potatoes are tender, removing cover last 1/2 hr.



Cut potatoes into bite sized pieces coat with olive oil. Roast in 425 degree oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.



1 pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt

Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices before adding to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings



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



2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,

1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting

Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman


1 red beet, 1 golden beet, 2 tablespoons olive oil, 1 sheet puff pastry, thawed, 1 egg + 1 teaspoon water, beaten, 6 ounces goat cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons honey, fresh basil leaves for garnish
Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off! Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn’t turn red. Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top – however you’d like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.



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



Butter, minced garlic, baby bok choy, chicken broth

Melt butter in heavy skillet over moderate heat. Add minced garlic and sauté about 2-3 minutes until barely golden/brown. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Use a slotted spoon to serve. Recipe from



¾ cup onions, chopped; 1 ½ cups flour; ¼ cup fresh chives, chopped; 2 tbsp sugar; 2 tsp baking powder; ½ tsp salt; ¼ tsp baking soda; 1 cup buttermilk; ¼ cup oil; 1 egg

Heat oven to 375. Line 12 muffin cups with paper liners. Cook onions in a small frying pan in oil until crisp-tender. Set aside. In a large bowl combine flour, chives, sugar, baking powder, salt and baking soda. In a small bowl combine cooked onions, buttermilk, oil, and egg; mix well. Add to dry ingredients, stir just until moistened. Fill muffin cups about ¾ full. Bake at 375 for 12 to 14 minutes. Remove immediately from pans. Serve warm.


First bread pork and pan fry until golden brown. Slice onion and layer in bottom of 9×13 pan w oil.
(We love onion so we use 2-3) Place pork chops over uncooked onion, add stock if you like, cover with foil. Slice a few slits in to vent. Preheat oven temp 3250; cook covered for 2 1/2 hrs.
Uncover and cook for another 30 minutes. Recipe form Nick Fasciana CSA members



1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil

Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 11/2 cups

Recipe from MACSAC



25 cloves garlic; 1/4 cup butter (1/2 stick), cubed or sliced; 1/4 cup extra-virgin olive oil; salt and freshly ground pepper; a few sprigs of fresh thyme or 1/2 teaspoon dried; 1/2 cup dry white wine; 8 ounces soft goat cheese, at room temperature; 1/4 cup heavy cream; baguette or peasant bread

Heat oven to 275 degrees. Place cloves in casserole dish. Dot with butter and drizzle with olive oil. Season with salt and pepper. Stick thyme sprigs here and there throughout garlic. Bake uncovered for a half hour, basting occasionally. Add wine, cover, and bake another hour or until cloves are soft. Mix goat cheese and heavy cream. Serve braised garlic and creamed goat cheese with slices of good bread. Makes 6-8 appetizer servings

Recipe from Lucy Ifo, Harmony Valley Farm member