- The next distribution is January 14th.
- Because of the holiday “hiatus” we have a larger box of produce for this distribution.
- A summer share membership form is attached for those who are new members and would like to sign up for a summer share. Current members have until January 1st to secure a summer share before open enrollment begins.
Farm News from Jane
It has been a wonderful late autumn for a continue harvest as we still have fresh cut lettuce, Bok choy, Brussels sprouts, leeks, kale and carrots to share. It has been such a pleasant week to be working outside. Last year we were literally digging through the snow to harvest carrots. We did have a very late beginning to spring so perhaps we are making it up now. Last year our concern was keeping produce warm enough, this season we are trying to keep cold storage cold enough…What extreme seasons back to back! We have heard people talking about their flowers blooming although it isn’t too unusual for the forsythia to blossom in any month during a warm spell! It sure proves the theory that every season is unique… It isn’t very often that we have such a bonus of fresh vegetables in December; we have so many choices of what to eat. No wonder autumn is considered harvest time! Winter weather will come eventually; but we’ll enjoy the abundance and feast of flavors now!
What a colorful assortment of vegetables we have for this distribution. The color purple seems to be the theme for this distribution and includes purple carrots, purple Brussel sprouts, purple kohlrabi, and purple potatoes. If you are looking to eat healthier, those healthy anthocyanins present in the red vegetables are at your fingertips this week. Red or purple colored vegetables also seem to tolerate the hot and cold extremes better perhaps due to absorption of sunlight from the color spectrum. Berries both red and blue seem to get all the attention but the red color in other produce is just as significant for your health. I suppose most people would rather eat berries than carrots, cabbage or Brussel Sprouts however. The seed catalogs also talk about how red lettuces especially thrive in the summer heat as well as cool spring or fall. And it seems to be holding true for the red Brussels sprouts. While the green ones seem to have gotten a bit strong in flavor the red ones are still sweet and tasty. This is the first year we have grown the red Brussels sprouts. The number of sprouts on each stalk was minimal so we “popped” them off the stalk and bagged them this week for you. There is always something to learn and be thankful for here on the farm! We hope that you and yours enjoy a calm and peaceful holiday season. We wish you all health and prosperity in the coming year. Thanks for partnering with us at Oles Family Farm.
Blessings from all of us, every one: Daniel, Jane, Ben, Crystal, Lemuel, Case and Charlie Adah
Produce: Head lettuce Bok Choy Leeks Fennel Red Brussels sprouts Tuscany kale Red Beets Adirondack Blue potatoes
Purple carrots Orange Carrots Purple Kohlrabi Cooking onions Garlic Carnival squash Butternut squash Red beets
– Warning: Purple carrots and potatoes may “bleed” their color when cooked so be careful when fixing your holiday casseroles; I have unintentionally made lavender casseroles and gravy!
– Kohlrabi can be boiled and mashed like potatoes or added to soups, stir fries, roasted or as I prefer them raw with a dip!
– Bok choy has “weathered” the elements out in the field until now and although the edges of some of the leaves are dry it is still very sweet, nutritious and delicious.
– Leeks are pungent so bagging before refrigerating may help prevent “sharing” the aroma to the rest of the fridge!
– Squash does not need to be refrigerated as well as the potatoes, onions and garlic. Even the carrots will hold up outside the fridge in a cool spot like the garage or patio if you are short on fridge space.
– Some Brussel Sprouts may be small and tight and others large and fluffy; all are good!
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
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
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
KALE SALAD WITH POMEGRANATE AND MAPLE PECANS
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.
Salad: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2T Dijon mustard, 1T minced shallot, 1sm.garlic clove, finely grated, 1/4 t. kosher salt, Freshly gr. pepper, 2 large bunches of Tuscan kale (about 1 1/2 lbs), center stem discarded, leaves thinly sliced, 12 oz. Brussel sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing and kale mixture can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
BLUE POTATOES MASHED WITH GARLIC
3 pounds blue potatoes, 2 1/2 ounces roasted garlic, 2 ounces sour cream, 1/2 ounce butter, 1 ounce , Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste. Recipe courtesy Petty Officer Todd, U.S. Navy
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds) ; 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds.
Makes 4 servings. Recipe from Edith Thayer, Vermont Valley Farm member
CARROTS WITH SPICED PECANS
1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately. Makes 6 servings. Recipe from MACSAC
SEARED BRUSSELS SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse
NUTTY BRUSSELS SPROUTS
3 c Brussels sprouts; 3 Tbsp red wine vinegar; 3 Tbsp honey; 1 Tbsp minced onions; 2 tsp Dijon mustard; 1/3 cup walnut or olive oil; Salt and pepper, to taste; 3/4 cup chopped walnuts or pecans
Remove loose or discolored leaves from sprouts. Cut an X with paring knife through stem end to assure even cooking. Steam in vegetable steamer until just barely tender, about 6 minutes. Combine vinegar, honey, shallots and mustard in jar with tight-fitting lid. Let sit for 5 minutes. Add oil, salt, and pepper. Close lid, and shake well to emulsify. Toss cooked Brussels sprouts with the vinaigrette and walnuts. Serve immediately. Makes 6 servings
LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4
LEEK, SCALLION, AND FENNEL GRATIN
1 large leek, white parts only; 1 fennel bulb, about 6 ounces; sea salt and freshly ground pepper; 1 tsp unsalted butter; 1/2 bunch scallions, including an inch of the greens, sliced; 1/4 cup chopped fennel greens; 1/2 tsp grated lemon zest; 1 large egg; 3/4 cups milk or half-and-half; 1/4 cup freshly grated Parmesan or Gruyere cheese
Preheat the oven to 375°F. Lightly butter a 2-quart gratin dish. Chop the leeks into 1/2-inch pieces and wash them well in plenty of water, separating the rings. Let them soak while you trim and quarter the fennel. Slice it very thinly, including the core. Bring a skillet of water to a boil; add the fennel and a pinch of salt. Simmer until the fennel is translucent, about 2 minutes, then drain. Melt the butter in a wide skillet. Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with 1 teaspoon salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes. Add the fennel greens and lemon zest, taste for salt, and season with pepper. Scrape the vegetables into the prepared dish. Beat the eggs and milk together and add 1/2 teaspoon salt plus the cheese. Pour it over the vegetables, and then bake until the top is browned here and there in places, about 40 minutes. Let rest for a few minutes, and then serve. Serves 2
FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt. Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm
BEET AND SHAVED FENNEL SALAD
SALAD: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste
DRESSING: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
FOR THE SALAD: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
FOR THE DRESSING: Whisk together all the ingredients.
TO FINISH THE DISH: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table.
Serves 4. Recipe from The Café Pongo Cookbook.
POTATO FENNEL SOUP
1 tbsp butter or oil; 4 cups thinly sliced onions; 2 tsp salt; 4 medium potatoes, sliced into thin pieces 1-2 inches long; 1 cup minced fennel bulb; ½ tsp caraway seed; 4 cups water; white pepper to taste; sour cream and fennel fronds for garnish
Melt the butter or heat oil in a kettle or Dutch oven. Add the onions and 1 tsp of salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very soft and lightly browned. Add the potatoes, another ½ tsp salt, fennel and caraway seeds. Sauté over medium heat for another 5 minutes, then add the water. Bring to a boil, then partially cover and simmer until the potatoes are tender 10-15 minutes. Taste and adjust salt; add white pepper. Serve hot topped with sour cream and fennel fronds. Serves 6. Recipe from The Moosewood Cookbook.
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the afore mentioned vegetables together.
Oil or butter; 1 cup diced onions; 1 Tbsp grated gingerroot; 2 cloves garlic, crushed; 1 hot pepper (fresh or dried), minced; 1/3 can (14 ounces) coconut milk; 1 Tbsp minced fresh basil; 2 cups peeled squash, in 3/4-inch cubes
Heat oil in large skillet; add onions, gingerroot, garlic, and peppers. Cook over low heat until tender. Add coconut milk and basil; cook until thickened. Meanwhile, boil squash in 4 cups water for 12-15 minutes. Drain. Combine with other. ingredients and serve. Makes 4 Servings. Recipe from Dave French, Madison CSA supporter
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; lf4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.
CURRIED BUTTERNUT APPLE SOUP
1/4 c butter; 2 c chopped onion; 1 rib celery, chopped; 4 tsp curry powder; 2 medium butternut squash peeled and cubed; 3 medium apples, peeled and chopped; 3 c water; 1 c cider; Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve. Makes 8-10 servings
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey
SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC