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Farm News from Jane
Hi All, This is Meg, Jane and Daniel’s daughter, filling in while they are on vacation down south for a few weeks. Please extend me a little grace if this isn’t the same newsletter look as usual, but know the same great veggies are coming your way!
Produce: Red potatoes Cooking onions Garlic Golden beets Purple kohlrabi
Colored carrots Spaghetti squash Butternut squash
Green cabbage Black beans Spinach Salad greens
– Don’t forget to serve spaghetti squash as a “bed” for other vegetables or meat dishes. How about under chili or stew???
— Beets were harvested after the first snow and we were unable to get them washed as clean as usual; our apology. Try soaking them for a few minutes first before using a vegetable brush.
– 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.
Black beans – Cooking With Dry Beans
Beans are an incredibly versatile ingredient, but if you are beginning with 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
1.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.
2. Rinse Your Beans – After inspecting and cleaning your beans place them in a colander and rinse them under cold running water.
3. 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.
4. 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.
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com
KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve. Recipe form GeniusKitchen.com
2 kohlrabi, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RachelRayShow.com
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.
Makes 6 servings Recipe from MACSAC
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
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
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC
BRAISED CABBAGE AND VEGETABLES
1/4 c. olive oil or peanut oil; 4 green onions, chopped; 1 medium bell pepper, diced; 1/2 tsp crushed red pepper flakes (optional); 2 cloves garlic, minced; 1head cabbage, shredded; 1 c water or chicken stock; Salt and pepper to taste
Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in
pot. Add water or stock, cover and cook 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away. Makes 6 servings
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 a 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
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
SCALLOPED SQUASH AND POTATOES
3 cups buttercup squash, peeled and chunked; 2 cups diced potatoes 1/3 cup chopped onion; 1/2 cup chopped cooked ham; ¼ cup flour; 1 Tbsp chopped parsley; 1 tsp salt; 1/4 tsp pepper; 1/4 tsp nutmeg; 1 1/3 cup whole milk; 2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350 degrees 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender. Makes 6 servings
CUBAN BLACK BEAN SOUP
12 oz. dried black beans (1+3/4 c. dried or 4 cups cooked), 3 bay leaves, 2t salt, 3 cloves garlic, 1 onion, 1 bell pepper, 1+1/2t dried ground cumin, 1/2t dried crushed oregano, 1/2t dried chipotle or cayenne pepper
Cook beans after washing sorting and soaking. About an hour before beans should be done, bite a few to check for tenderness. When beans give but are still crispy, mince the garlic, chop the onion and bell pepper, and then stir into beans. Cover and simmer for another hour, until bens and vegetables are tender. Remove the bay leaves. Whirl into soup consistency and serve topped with plain yogurt, diced tomatoes or salsa. Eight ¾ cup servings.
Recipe from Linda Watson Wildly Affordable Organics
BEAN SALAD WRAPS
4, 8 inch tortillas, 2 cups cooked black beans, ½ c chopped green sweet pepper or 1 fresh jalapeno pepper, seeded and finely chopped, 2 T snipped fresh cilantro, 1/3 c light mayonnaise dressing or salad dressing, 1 T lime juice, leaf lettuce
Stack tortillas and wrap tightly in foil. Heat in a 3500 oven for ten minutes to soften. Meanwhile, in a medium bowl mash the black beans slightly; add sweet pepper and cilantro. Stir in the mayo dressing and lime juice.
To serve, spread the bean mixture even over tortillas. Top with lettuce leaves. Roll up tortillas.
BEAN & BARLEY SALAD
¾ c. quick cooking barley, 16 oz. cooked Kidney beans, 16 oz. cooked black beans, 1¼ c. corn, 1 large sweet red pepper; finely chopped, 6 green onions; chopped, 1/3 c. minced fresh cilantro
Dressing: ¾ cup olive oil, 1/3 c. red wine vinegar, 2 garlic cloves; minced, 1 ½ chili powder, ¾ t. salt, ¾ t. ground cumin, ¼-1/2tsp dried red pepper flakes, ¼ t. pepper
Prepare the barley according to the package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over the salad, toss to coat. Chill until serving. Yield: 12 servings.
POTATO THYME ROLLS
1/4 cup lukewarm water; 1 tablespoon active dry yeast; 2 tablespoons honey; 1/2 cup mashed potatoes; 1/2 cup buttermilk; 3 tablespoons butter; 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme; 1 teaspoon salt; 1 egg; 3-4 cups whole wheat flour (or use a combination of whole wheat and white), divided; for glaze: 1 egg beaten with 1 teaspoon milk
Combine lukewarm water, yeast, and honey in a cup. Set aside for 10 minutes. Combine potatoes, buttermilk, butter, thyme, and salt in a saucepan or bowl; heat or microwave to lukewarm temperature. Combine the potato mixture, yeast mixture, and egg in a large bowl. Stir in 1 cup of the flour and beat well. Stir in just enough flour, 1/2 cup at a time, to form a soft, kneadable dough add as little flour as possible). Place dough on lightly floured surface and knead by hand
until smooth and elastic, 5-7 minutes. Transfer dough to an oiled bowl and turn dough to coat it with oil. Cover bowl with towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough, turn it onto a floured surface, and divide it into thirds. Roll each portion into a 10-inch rope. Cut each rope into 18 pieces. Shape each piece into a ball. Butter muffin tins (for a total of 18 rolls). Place 3 balls in each muffin cup. Let rise in a warm place until doubled in bulk, 30-45 minutes. Heat oven to 400 degrees. Brush each roll with glaze. Bake until lightly browned, 12-15 minutes.
Serve warm. Makes 18 rolls. Recipe from Madison Herb Society
SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings.
Recipe from Morn Rosenbloom
1-1/2 lbs. potatoes; 1 onion; salt and pepper; nutmeg; 5 eggs; butter
Peel potatoes and onion and cut into pieces. Place in blender container with seasonings. Cover and blend on high speed until potatoes are grated and well mixed with the seasonings. Drain well, but do not squeeze dry. Beat in eggs, one at a time. Do not use blender for adding eggs. Melt a small amount of butter in a crepe pan. Cook potato crepes the same as any crepes. Sprinkle with more seasoning and serve immediately. Makes 6 servings.