Winter Share Ten March 26th 2014
WINTER SHARE TEN MARCH 26TH 2014
Important reminders:
- We are getting very low on boxes; please return any surplus.
- Don’t forget meat shares orders/payments at distribution this week.
- The next winter share is April 10th.
Farm News from Jane
Spring has officially arrived even if we can’t feel it in our bones yet! We have the first of the sweet maple harvest to share with your this week; it is a light medium. Maple syrup is graded by color and this also reflects the flavor; the lighter in color the lighter the maple flavor. Light syrup or extra fancy is prized for its ability to make maple cream or maple candy. As the syrup is continued to heat to the cream or candy stage it is more concentrated as well. Years ago when maple sugar was used regularly as a sweetener it was a bonus to have light syrup to use so everything sweetened was not maple flavored as well. We boil our sap using a wood fired evaporator. We have a very small sugar bush which stretches over two different woods and we use buckets to gather our sap. The large maple producers use plastic tubing and reverse osmosis to concentrate the sap prior to boiling. We occasionally make some light syrup which is usually at the beginning of the season when it is cold and the bacteria counts are very low in the sap. As the temperatures rise the bacteria count grows and it darkens the syrup when it boils. It takes approximately forty gallons of sap to make one gallon of syrup so the boiling is a long process. The bacteria of course are killed in the process although somehow the flavor of the syrup is enhanced. I suppose there are some similarities to the process of fermentation in yogurt or pickling. The current trend favors dark syrup .There has been an enormous increase in demand globally for maple syrup and the hard sugar maple is indigenous only to North America. Talk about having the market share! After Canada, New York State is the second in production. Of course United States maple production is a “drop in the bucket” compared to Canadian (pardon the pun) production. Maple syrup is a wonderful sweetener and we use it in yogurt, hot and cold drinks, and as a glaze for meat, a topping for biscuits, ice cream and of course pancakes or waffles. With a little over 4 grams of sugar per teaspoon and lots of minerals maple syrup like honey has many more beneficial qualities than refined white sugar. All you ever wanted to know about maple syrup even if you weren’t afraid to ask!
On the green side of the house, our unheated high tunnel is almost full. We are continuing to keep two layers of fabric over it to keep it warm through these below normal temperatures. Talking to a grower in Eden who starts most plants as transplants their problem is keeping the plants cool enough so they do not get too big before transplanting outside under low tunnels. We would need at least a few weeks to remove the frost from the ground before the sun begins to warm the soil. It sure will be an interesting spring. We will begin some spring mulching of rhubarb and pruning and mulching blueberries as soon as the weather breaks and we complete our syrup season. Root vegetables stores will probably hold out for a few more shares by then we hope to have more fresh greens. But after this week’s share there are only three shares left. For those of you who may have preserved some pumpkin or squash I’ll include a pumpkin pancake recipe.
Remember when using real maple syrup a drizzle is enough; pouring quickly leads to “puddles” left on the plate.
Your producers are horrified to see all that work washed down the drain!
We’ve already passed the Maple moon but you can still enjoy the sweet treat that it left behind, Jane
Produce: pint of Maple Syrup Spinach Carrots Red potatoes Cooking onions Garlic Green Cabbage
Produce tips:
– peel carrots to remove bitterness
-refrigerate unused garlic in a paper bag to reduce sprouting
– use maple syrup judiciously; the flavor is excellent and there is no need to leave a “puddle” of syrup wasted on the plate.
– refrigerate maple syrup after opening
-try glazing carrots with maple syrup instead of honey.
Recipes
DUTCH CORN AND CABBAGE
5 slices bacon; 1/2 cup water; 2 1/2 cups corn, cut from the cob; 2 cup shredded Chinese cabbage; 1/2 tsp salt; 1/8 tsp pepper; 1 tsp sugar
Fry bacon until crisp in skillet. Remove bacon; drain, crumble. Reserve 2 tbsp drippings in skillet. Add water, com and cabbage to bacon drippings. Cook, covered, until cabbage is tender, about 5 minutes. Add salt, pepper, sugar and bacon. Mix lightly and serve. Makes 6 servings.
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
STUFFED CABBAGE ROLLS
12 cabbage leaves*; 1 pound hamburger; 1/2 cup uncooked instant rice; 1 medium onion, chopped (about 1/2 cup); 1 can (4 ounces) mushroom stems and pieces; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic salt; 1 can (15 ounces) tomato sauce; 1 teaspoon sugar; 1/2 teaspoon lemon juice; 1 tablespoon cornstarch; 1 tablespoon water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Sauté hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 3500 oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. 4 OR 5 SERVINGS. *To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves.
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 POTATO SAUSAGE AND GREENS SOUP
1 pound bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups tom or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
BAKED POTATOES HUNGARIAN-STYLE
4 medium potatoes, scrubbed; 1/2 cup unsalted chicken or vegetable stock; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 1/2 tsp. paprika; 1/2 cup plain low-fat yogurt; 1/4 tsp. salt; freshly ground black pepper
Preheat the oven to 4000 F. Prick the potatoes and bake them for one hour. Near the end of the baking time, combine the stock, onion and garlic in a saucepan. Bring to a boil and cook until the onions are tender – about five minutes. When the potatoes are done, cut a lengthwise slice off the top of each one. Hollow out each potato, forming shells about 1/4 inch thick. To prepare the stuffing, stir the scooped-out potato flesh into the onion mixture in the saucepan. Add 1 1/4 teaspoons of the paprika, ¼ cup of the yogurt, the salt and pepper, and stir well. Work the mixture through a food mill or a sieve to achieve a smooth stuffing. Loosely fill the potato shells with the stuffing and reheat them in the oven for 10 minutes. Just before serving the stuffed potatoes, top them with the remaining 1/4 cup of yogurt and sprinkle them with the remaining 1/4 teaspoon of paprika. Serves 4.
MAPLE GLAZED CARROTS 1 pound carrots; 2 tablespoons butter; 11/2 tablespoons maple syrup; salt and pepper
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, maple syrup, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 1 0-15 minutes. Season to taste with salt and pepper. Makes 4 servings.
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
BAKED POTATOES HUNGARIAN-STYLE
4 medium potatoes, scrubbed; 1/2 cup unsalted chicken or vegetable stock; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 1/2 tsp. paprika; 1/2 cup plain low-fat yogurt; 1/4 tsp. salt; freshly ground black pepper
Preheat the oven to 4000 F. Prick the potatoes and bake them for one hour. Near the end of the baking time, combine the stock, onion and garlic in a saucepan. Bring to a boil and cook until the onions are tender – about five minutes. When the potatoes are done, cut a lengthwise slice off the top of each one. Hollow out each potato, forming shells about 1/4 inch thick. To prepare the stuffing, stir the scooped-out potato flesh into the onion mixture in the saucepan. Add 1 1/4 teaspoons of the paprika, ¼ cup of the yogurt, the salt and pepper, and stir well. Work the mixture through a food mill or a sieve to achieve a smooth stuffing. Loosely fill the potato shells with the stuffing and reheat them in the oven for 10 minutes. Just before serving the stuffed potatoes, top them with the remaining 1/4 cup of yogurt and sprinkle them with the remaining 1/4 teaspoon of paprika. Serves 4.
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan.
Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves 4
CARROT VICHY SOUP
1 large russet potatoes, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend w011. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
PUMPKIN PANCAKES
2 eggs, 1 c cooked pumpkin (or any orange squash), 4 T oil, 2T vinegar, 1c milk, 4T br. Sugar, 2 c flour (I use white whole wheat), 2T bkg. powder, ½ t salt, 1t allspice, 1t cloves, 2 t cinnamon, 2 t ginger (use spices as desired). I add chopped walnuts or pecans to top of batter when cooking.
Beat eggs lightly, beat in other liquids; add pre mixed dry ingredients. Heat oil in non stick skillet (adding oil between batches). Pour by 1/2cupfuls onto preheated pan. Cook approximately 3 minutes on first side or until “bubbles” form on surface and dry slightly. Flip over and cook 2-3 minutes on opposite side. Serve with a drizzle of maple syrup and yogurt (if desired).
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 1/2 pound), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks; 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,