- The next distribution is Thursday April 7th.
Farm News from Jane
The snow was blowing on and off this week as we prepared for distribution. Although spring only officially began on Sunday, March has been a very busy month. We haven’t made any maple syrup yet this week but hope to have at least one more “run” of maple sap to collect and boil. We are sending some along in the share. Please remember to refrigerate it after opening. It is a medium color and flavor and is quite yummy! We hope that you using it as much as we enjoy making it!
The spinach is growing quickly and we are sending along two bags this distribution. As our days lengthen (or at least the amount of sunlight increases), the spinach begins to grow more quickly. The temperature in the greenhouse has been quite warm on those very sunny days and so both the large doors need to be open to cool it down. When there is a warm spell it almost seems as if you can see it grow! Because the spinach was planted in November the plants want to produce seed as we get closer to the summer solstice. We will keep it well picked in the hope of prolonging the harvest as long as possible. We hope that by the time the spinach is matured (gone to seed) we will have other greens such as Bok choy, Chinese cabbage and lettuces. We out grew the first greenhouse this past week and now are filling the second one. We have to move plants that are large enough to the cooler greenhouse to make room for new seedings that require more intense heat. The many transplanted trays of onions, and the first planting of beets were the first to be moved. We continue to plant seeds of all kinds: celeriac, kohlrabi, lettuces, shallots, cabbage, broccoli, Swiss chard, tomatoes, peppers, and even artichokes!
The snowdrops, crocus and other bulbs are one by one making their entrance. And Friday it will be time to plant the sweet peas. Lore around these parts says the sweet peas should be planted on Good Friday. As long as the ground isn’t too stiff it’s a great idea. I haven’t seen as many pussy willows this season but we’ll need them for Dingus Day on Monday so those boyfriends aren’t disappointed! We hope that you are enjoying the first week of spring and perhaps enjoy an Easter celebration for those of you who celebrate. Thanks for your partnership; Happy spring, Jane, Daniel, Ben & family!
Produce: Pint of maple syrup 2 (8oz) bags of spinach
Chioggia beets Daikon radish Keuka Gold potatoes
Red onions Shallots Garlic Carrots
-The spinach is growing quickly; enjoy while the weather is cool.
– The maple syrup is a light medium color and flavor. Enjoy not only on your breakfast menus but try it as a glaze on meat or veggies. I always use it in my coffee! Please refrigerate after opening.
– It may by necessary to start refrigerating the onions. They are a biennial vegetable and want to start growing again with the increase in daylight.
– Please recycle the maple syrup jugs when they are empty; we are unable to reuse them.
– This the last of the Chioggia beets, shallots and garlic for winter shares.
– The garlic is quickly sprouting so please refrigerate and use as soon as possible. With the vast variation in temperatures this past month the garlic thinks it’s time to grow!!!
– When substituting dried herbs for fresh approximately 1/3 the amount.
MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
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 CHEESE CASSEROLE
Cook sliced carrots. Place in casserole. Add rich cheese sauce and stir together. Place buttered bread crumbs on top. Bake at 3500 for about 20 minutes or until crumbs are well browned. Recipe from Rella Smith and Alice Smith
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.
Mix: 1 eggs; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings.
Recipe from Max, the cook at Red Caboose Day Care Center
SPINACH STRAWBERRY SALAD
1/2 c sugar; 1 T poppy seeds; 2 Tbsp sesame seeds; 1 1/2 tsp minced onions; 1/4 tsp paprika; 1/4 c cider vinegar; 1/4 c wine vinegar; 1/2 c canola oil; 2 Tbsp butter; 3/4 c slivered almonds; 1 lb spinach, washed, dried and torn into bite-size pieces; 1 pint strawberries, sliced
Put sugar, poppy seeds, sesame seeds, onions, paprika, vinegars and oil in shaker jar. Shake to emulsify. Melt butter in skillet over medium heat. Add almonds; cook and stir until lightly toasted, 2-3 minutes. Remove from heat and set aside to cool. Combine spinach, strawberries and almonds in serving bowl. Pour half of dressing over and toss. Add more dressing as desired. Serve at once. Makes 8 servings
FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing.
Makes 3 servings. Recipe from Crystal lake Gardens
FRESH HERB & CHEESE FRITTATA
Prep time10 minutes; cook time about 7 minutes; serves four
2 C fresh spinach (torn into smaller pieces) , ½ C basil leaves, 1/2C parsley leaves, ¼ C chives, roughly chopped, 1.5T fresh tarragon, 2 cloves garlic; roughly chopped, ½ t olive oil, 6 large eggs, 1/2C grated Manchego cheese, 1/4t freshly ground black pepper
Preheat the broiler and position an oven rack 4 inches from heat. In a food processor combine spinach, herbs, garlic, and salt. Add the milk and 2T of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture next, ¼ C of the Manchego and the black pepper. Heat remaining oil in a 10 inch oven proof skillet over medium heat. Pour in egg mixture and cook without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with the remaining Manchego. Transfer the pan to the oven and broil 1-2 minutes until golden and firm to the touch. Slice and serve.
YOGURT AND SPINACH SOUP
2 ½ cups chicken bouillon; 4 tbsp long-grain rice, rinsed and drained; 4 tbsp water; 1 tbsp cornstarch; 2 1/2 cups low fat plain yogurt; 3 egg yolks, lightly beaten; juice of 1 lemon; 12 oz/350 g young spinach leaves, washed and drained; salt and pepper; warm crusty bread, to serve
Pour the bouillon into a large pan, season, and bring to a boil. Add the rice and simmer for 10 minutes, until barely cooked. Remove from the heat. Combine the water and cornstarch to make a smooth paste. Pour the yogurt into a second pan and stir in the cornstarch mixture. Set the pan over low heat and bring the yogurt to a boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot bouillon. When the yogurt has reached boiling point, stand the pan on a heat diffuser and simmer gently for 10 minutes. Remove the pan from the heat and set the mixture aside to cool slightly, and then stir in the beaten egg yolks. Pour the yogurt mixture into the bouillon, stir in the lemon juice, and stir to blend thoroughly. Keep the soup warm, but do not let it boil. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2-3 minutes, until they begin to soften but have not wilted. Tip the spinach into a colander, drain well, and stir it into the soup. Warm through. Taste the soup and adjust the seasoning if necessary. Remove from the heat and serve immediately in wide, shallow soup dishes, with warm crusty bread. Serves 4; Recipe from Practical Soups
ASIAN SPINACH SALAD
1 lb fresh spinach, washed and trimmed; 1 Tbsp soy sauce; 1 1/2 Tbsp sesame oil; 1 Tbsp sesame seeds, toasted; 2 cloves garlic, minced; 1 tsp sugar; 1 Tbsp rice wine vinegar; Freshly ground pepper, to taste
Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold. Makes 4 servings Recipe from Farm-Fresh Recipes.
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2 pound blue cheese, crumbled; 1/4 pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley.
Makes 4-6 servings. Recipe from MACSAC
POTATOES O ‘BRIEN
1 cup finely chopped red and green peppers; 2 green onions, with tops, chopped fine; 2 tablespoons minced parsley; 2 cups raw grated potatoes; 1 1/2 cup freshly grated Parmesan cheese; salt, black pepper, and cayenne pepper to taste; 4-6 tablespoons butter or beef or pork fat
In a food processor, chop the peppers, onions, and parsley together and set aside. Then grate the potatoes. Mix the vegetables, potatoes, seasonings, and cheese, and turn the mixture into a skillet of hot butter or fat (a cast-iron or nonstick skillet is best). Press the mixture flat with a spatula to form a large pancake. When the pancake is crisp and brown underneath (about 5 minutes), slide it onto a plate, then invert the plate over the skillet to brown the pancake on the other side. Serves 2
2 bunches beets; 2 Tbsp water; 1/4 c vinegar; 2 Tbsp caraway seeds; 1 tsp sugar; 2 Tbsp minced onion; 1 tsp prepared horseradish; 1/4 tsp ground cloves; 1/2 tsp salt; 1/4 tsp pepper; 5 Tbsp vegetable oil
Wash beets, trim off greens, place in medium saucepan with salted water to cover; bring to a boil then simmer until tender, about 15-20 minutes. When cool enough to handle, peel, slice, and place in glass or ceramic bowl. Whisk together water, vinegar, caraway seeds sugar, onion, horseradish, cloves, salt, pepper and oil until sugar and salt dissolve.
Pour over beets and let stand several hours, stirring occasionally, before serving.
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like.
Makes 2-4 servings. Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
GOAT CHEESE AND GREEN APPLE BEET SALAD
1 1/2 pounds red beets, tops removed and scrubbed, 8 ounces baby Chioggia beets, tops removed and scrubbed, Coarse salt and freshly ground pepper, 2 tablespoons grape seed or safflower oil, 3 tablespoons pure honey, 5 tablespoons extra-virgin olive oil, 1 lemon plus 3 tablespoons fresh lemon juice, divided, 1 green apple, 4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup), 2 cups greens
Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grape seed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately. Recipe from Martha Stewart
1/2 lb radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED
1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper;
1 tbsp. fresh lime or lemon juice
In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6