Winter Share Five January 8th 2015
WINTER SHARE FIVE JANUARY 8TH 2015
- Summer share enrollment is in progress for new members. For those of you who are not renewed your membership there are a limited number of shares left.
- You may a add tree fruit or egg share to your summer membership at any time before April 1st.
- Annual share members: Please let us know if you would d like to change your site for summer share distribution as not all sites were available for winter shares.
- The next winter share distribution is Thursday January 22nd.
Farm News from Jane
Another blast of cold perhaps from the “polar vortex”; the wind has been howling even with new windows in our old house. I guess when you live out in the country with “wide open spaces” you’ll have that. We rang the New Year in at friend’s gathering in the woods. Although it was a chilly day the hot soups, stews, chowders and especially warm company made for a great time. Of course the roaring fire help warm your insides as well as outsides. It doesn’t seem to bother the pigs, chickens and cows as you’ll find them out rooting, scratching and munching away enjoying the fresh air. It reminds me of the kids when they were young as they wanted “outside” no matter what the conditions! The new chickens which arrived late in the fall have now swung into full sized egg production and with the increasing amount of daylight they’ll continue to increase in amount as well. We’ve been tracking the day length for the amount of sunlight as were surprised to find that for a few weeks the sunlight changes only slightly. We did however pickup five minutes of sun at the end of the day although sunrise remains the same at 7:45 this past week. There is always something more to learn about this big bright beautiful world of ours.
This distribution will be the last of the butternut squash and I hope that I’m not the only one who’ll miss this sweet and versatile veggie. I even found a recipe frying it in oil and serving with an olive sauce. I think that I will save mine for butternut lasagna. This time of year I enjoy pasta as comfort food where as the rest of the year I rarely prepare it.
This is the last of the daikon radishes. There are still leeks under a blanket of snow; it will be interesting to see how they will hold up; they are made for wintering over and we have frequently been able to pull them in the spring.
A new high tunnel has been ordered and we’ll begin the process of dismantling one of the collapsed ones soon to be able to rebuild from its base. We began ordering seeds for spring planting and large, heavy boxes have already begun to arrive.
The bright, colorful seed catalogs are almost irresistible when trying to determine variety choices. One sounds even better than the next! But after trial and error we usually depend on a certain number of “old stand bys” and then trial a few new promising varieties. Last year it was a new variety of spinach which we found to be excellent for our microclimate and this past season we found a different variety of carrots which we liked as well. It’s always good to have an open mind while also understanding that each growing season is unique and “results may vary” as some commercials suggest about their products… The Oles family wishes all of you much contentment, joy, health and prosperity in 2015.
Enjoy the full moon rising, Jane
Produce: Carrots Red skinned potatoes Red onions Garlic Shallots
Green Cabbage Purple Kohlrabi Butternut squash Daikon radish Rutabaga
– Daikon radishes are best bagged in plastic before refrigerating.
– Carrot skins seem to develop a bitter taste when stored; perhaps a protective mechanism. Although we encourage you to scrub and not peel vegetables removing the skins will enhance their flavor as they are still very sweet inside. (Perhaps like some of the older relatives)!
– When recipes call for pureeing I sometimes leave them chunky not only to save one step but also because I like a bit more “chew” to the dish.
QUICK MEAL CABBAGE WITH HAM AND SESAME SEEDS
2 tablespoons vegetable oil or olive oil; 6-8 cups shredded cabbage; 2 teaspoons minced garlic; 1/2 cup chicken or vegetable stock or water; 114-1/2 teaspoon hot red pepper flakes; salt and pepper to taste; 1/2 cup thin strips of ham; lemon juice; toasted sesame seeds Heat oil, garlic, and pepper flakes in large skillet. Add ham; sauté 1 minute. Add cabbage. Stir in stock. Cover, and simmer hard until most of the stock is absorbed and cabbage is wilted and tender, 5-10 minutes. Add salt, pepper, and lemon juice. Garnish with sesame seeds. Inspired by a recipe by Pam Anderson with Karen Tack in Cook s Illustrated January 1995. Serves 4
PORTUGUESE STONE SOUP
2 tablespoons olive oil, divided; 3 spicy smoked sausages, (10-12 oz.) sliced; 1 cup diced onion; 1 cup diced carrot; 1/2 cup diced celery; 3 tablespoons minced garlic; 8 cups chicken stock; 1 bay leaf; 1 teaspoon oregano; 1/2 teaspoon thyme; 4 cups (about 2/3 pound) very thinly sliced cabbage; 2 cups diced potatoes; 1 can (14 ounces) cannellini beans, rinsed and drained; bottled hot pepper sauce; salt and pepper
Heat 1 tablespoon of the olive oil in a soup pot over medium-high flame. Add the sliced sausage and brown it well. Remove sausages from pot add the remaining 1 tablespoon olive oil. When it is hot, add the onions, carrots, and celery; cook, stirring occasionally, about 8 minutes. Add the garlic and cook about 1 minute longer. Stir in chicken stock, bay leaf, oregano, thyme, and the sausage. Bring to a simmer and cook about 10 minutes. Add cabbage and potatoes; simmer 10 minutes longer. Add beans and simmer another 10 minutes. Season with hot pepper sauce, salt, and pepper to taste. Makes 8 or more servings. Recipe from MACSAC
FRUITED CABBAGE SLAW
1/2 pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Serves 6 to 8
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately. Yield: 4 servings
CURRIED CARROT AND SWEET POTATO SOUP
2 tablespoons olive oil; 3-4 carrots, peeled, ends removed, and cut into small pieces; 2 large sweet potatoes, peeled and cut into 1-inch pieces; 1 small onion, peeled and chopped; 1 garlic clove, peeled and minced; 2 tablespoons sweet curry powder; 1 1/2 cups vegetable broth or water, or as needed; 1/4 cup orange juice; Salt and freshly ground black pepper; chopped chives
Heat oil in a large stockpot over medium heat. Add the carrots, sweet potatoes, onion, and garlic. Sauté until vegetables are tender and onions are translucent, about 10 minutes, stirring frequently. Stir in the curry powder and continue to cook for 1 minute. Add vegetable broth to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes. Remove from heat and puree the mixture with a handheld blender, or transfer mixture to a blender or food processor in batches if necessary, and puree until texture is smooth. If the mixture is too thick, add more broth or water. Transfer puree back to stock pot if necessary, and slowly whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Ladle into soup bowls, and garnish with chives to taste. Note: If you want to serve the soup cold, chill and top with crème fraiche or yogurt.
Serves 4-6; Recipe from Kristina Creighton.
ROOT VEGETABLE CHIPS
2 medium carrots, peeled and sliced diagonally 1/4 inch thick; 1 rutabaga, peeled, quartered and sliced ¼ inch thick; 1 small sweet potato, sliced 1/4 inch thick; 1 medium red-skinned potato, sliced 1/4 inch thick; 2 tablespoons olive oil; 2 tablespoons yellow cornmeal; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper
Preheat the broiler. Grease a baking sheet. Bring a large saucepan of salted water to a boil. Add the vegetables, reduce the heat, and simmer for 3 minutes. Drain in a colander and let cool slightly. Transfer the vegetables to a large bowl. Add the olive oil, cornmeal, salt, and pepper, and toss to coat. Arrange the vegetables on the baking sheet. Broil until lightly browned, 4 to 5 minutes. Serve warm. Serves 4 to 6; Recipe from The Big Book of Vegetarian.
HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook
CARROT YOGURT SALAD
1 lb carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.
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
Fresh Vegetable Cookbook.
3 lbs. kohlrabi; 2 cups beef stock; 1 cup reserved cooking liquid; 1 cup milk; 6 tbs. butter; 6 tbs. flour; salt and cayenne pepper; 1/2 cup whipping cream; 3 tbs. chopped parsley
Peel and slice kohlrabi. Place slices in a small saucepan. Barely cover with beef stock. Cook 20 minutes, or until the slices are tender. Drain and reserve 1 cup cooking liquid. Mix with milk. Drain the kohlrabi thoroughly. In another saucepan melt butter. Remove from heat and stir in flour. Season to taste with salt and cayenne. Blend in liquid. Return to heat and stir until sauce boils. Blend in whipping cream. Add well-drained kohlrabi to the sauce and reheat. Serve sprinkled with chopped parsley. Makes 6 servings. Recipe from the Fresh Vegetable Cookbook
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
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
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder, 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga
Heat oven to 4000.. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings
2 medium rutabagas, peeled, quartered and sliced 1/4″ thick; 2 T brown sugar; 1/2 t. ground ginger; 1/2 t. salt; 1/8 t. pepper; 2 T. butter
Cook rutabagas in boiling salted water; drain. Meanwhile, combine brown sugar, ginger, salt and pepper; mix thoroughly. Add with butter to rutabagas. Stir gently over low heat until sugar melts, 2 to 3 minutes. Makes 6 servings
Recipe from America’s Best Vegetable Recipes
POTATO CRUST QUICHE 3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes.
Makes 8 servings. Recipe from Crystal lake Gardens
POTATO AND PESTO SOUP
3 strips bacon; 1 lb potatoes; 1 lb onions; 2 tbsp olive oil; 2 tbsp butter; 2 ½ cups chicken bouillon; 2 1/2 cups milk; 3/4 cup shell noodles; 2/3 cup heavy cream; 1 tbsp chopped fresh parsley; salt and pepper; freshly grated Parmesan cheese; fresh garlic bread
PESTO SAUCE: 1 cup finely chopped fresh parsley; 2 garlic cloves, crushed; 2/3 cup pine nuts, crushed; 2 tbsp chopped fresh basil; 2/3 cup freshly grated Parmesan cheese; white pepper; 2/3 cup olive oil
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend by hand using a pestle and mortar. Chop the bacon, potatoes, and onions. Heat the oil in a pan, add the bacon, and cook over medium heat for 4 minutes. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly. Add the bouillon and milk to the pan bring to a boil, and simmer for about 10 minutes. Add the noodles and simmer for another 10-12 minutes. Stir in the cream and then simmer for 5 minutes. Add the parsley, salt and pepper, and 2 tablespoons of pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and garlic bread. 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
4 cups Vegetable Broth; 2 cups water; 2 tbsp butter; 1 tbsp olive oil; 1/2 cup finely chopped onion; 1 clove garlic, minced; 2 cups Arborio rice; 1/4 cup dry white wine; 2 1/2 cups peeled, diced squash (1-inch dice); 2 tbsp finely chopped fresh rosemary; Salt and freshly ground black pepper; 1/4 cup grated Parmesan cheese (optional)
In a medium saucepan over medium heat, bring the broth and water just to a simmer. In a medium, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and garlic and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add the rice and cook, stirring, for 1 minute to completely the coat the grains. Add the wine and stir until almost completely absorbed, about 1 minute. Add 1/2 cup of the hot broth mixture to the rice and cook, stirring constantly, until the liquid is almost completely absorbed. Repeat with another 1/2 cup broth. Stir in the squash and continue adding the broth 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Remove the pan of broth from the heat when about 1/2 cup broth mixture remains. Start checking for doneness by biting into a grain of rice-it should be firm but tender. (The timing from the first to last addition of broth is 25 to 30 minutes.) Stir in the rosemary, salt and pepper to taste, and Parmesan, if using. Serve hot. Serves 4 to 6
CREAMY CORN AND SHALLOTS (substitute frozen corn)
6 ears of corn (aprox.3 cups), 2T unsalted butter, 2 shallots finely diced, sea salt and freshly ground pepper, ¼ cream, 1 T chopped parsley; torn basil leaves, or chopped dill
Shuck the corn and remove the kernels with a sharp knife, cutting no more than two thirds of the way into the kernel. Reverse your knife and force out the scrapings, keeping them separate from the kernels.
Melt butter in a wide nonstick skillet. Add the shallots and cook over medium heat for 2 minutes. Add the corn kernels, sprinkle with ½ t. of salt and raise the heat. Cook for 2 minutes, then add the scrapings and the cream and cook for 1 minute more. Turn off the heat, season with pepper, and stir in the herb. Recipe from Local Flavors
BUTTERNUT SQUASH LASANGNA
1T olive oil, 11/2-2 lbs. butternut squash; peeled, seeded and cut in 1 inch cubes , salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 21/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 3750 . Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8; Recipe from Mother earth News