Winter Share Twelve April 23rd 2014
WINTER SHARE TWELVE APRIL 23RD 2104
Important Reminders:
- The next and last winter share distribution is Thursday May 8th.
- Please try to get any lingering boxes back before the last winter distribution.
Farm News from Jane
Surprise, surprise, surprise… Just when you think that winter and root veggies have come to an end we have a new root for you to try; parsnips! We had such an abrupt beginning to winter last November combined with the fact that they are good left in the ground to winter over that they are just now making their first appearance. We had hoped to get them dug earlier but as the frost just left the ground a few weeks ago and being kept very busy planting they end up being the big root finish to the winter shares these last two distributions. What is a parsnip one may ask? One of my cookbooks refers to them as the most sweet and delicious of all the root vegetables. Like other root veggies the starch is transformed to sugar with cold temperatures and long storage. Nutritionally speaking, parsnips are noted most for mineral content and are particularly high in potassium. They top their nutritious cousin the carrot for Vitamin C content, and rival the potato for carbohydrate and vegetable protein. So there is the long and short of parsnip glory! After this week’s share the parsnips will be the only root left; the leeks did not survive the deer and the extreme conditions. The last of the potatoes, carrots, and onions are in this week’s share. But spring has arrived in this week’s box; we have Bok Choy and salad greens. The cut salad greens were grown in the cooler of the two heated greenhouses so they are quite light and delicate in texture and flavor. The Bok choy was grown in a high tunnel hoophouse and is crisp and crunchy.
Both high tunnels are now full of spring transplants and we have begun to transplant hardy vegetables like Swiss chard, beets and kohlrabi out in the field. The shelling peas were planted this weekend also. The cows are not out on green pasture as yet but are scouring every new blade in the winter pasture closest to the farmyard. Although the winter was extremely cold and long the cows look exceptionally healthy and content. The pigs and laying hens have been moved out onto green pasture and they are extremely happy about that. Although both of them have been “on the ground” they had been confined to separate protective greenhouses during the winter. Everybody likes to get out and get dirty this time of year, especially the animals. It is so much nicer now that the mud season has just about come to an end. Without any rain for a week and lots of sun perennials of all kinds are happily pushing out green leaves and lots of flowers. There are purple crocus and hyacinth, blue Chionodoxa and yellow daffodils, crocus and forsythia. And these are just the few in our yard! It’s always so exciting to watch the yard be transformed from winter to spring. I guess that it is a good problem when the lilacs and forsythia outgrow their space; it gives you something to share! I’ll need to get my spade sharpened for that activity. The perennial herbs are also springing back to life. The chives and thyme were the first to “wake up” but I’m sure that the oregano and mint won’t be far behind. We have had a few people ask if the asparagus has started but no; they like the conditions a bit warmer; May is their month to shine. But May is only a week away so hold onto your hats and get ready for some great fresh spring treats coming soon from a farm near you! So long potatoes and welcome greens! Jane
Produce: Dealer’s choice Potatoes Carrots Parsnips Onion White Bok choy Salad Greens
Produce Tips
-Use onion ASAP as they are ready to sprout!
-Bok choy may be eaten fresh or cooked just like celery.
-Parsnips may be eaten raw or cooked adding them to a pot roast or stew; great dishes for this week’s cooler temperatures.
Recipes
CURRIED PARSNIP SOUP
1T vegetable oil; 1 T butter; 1 red onion, Chopped; 3 parsnips, chopped; 2 garlic cloves, crushed; 2 tsp garam masala; 1/2 tsp chili powder; 1 T all-purpose flour; generous 3 1/2 cups vegetable bouillon; grated rind and juice of 1 lemon; salt and pepper; strips of lemon rind, to garnish
Heat the oil and butter in a large pan, until the butter has melted. Add the onion, parsnips, and garlic and sauté, stirring frequently, for about 5-7 minutes, until the vegetables have softened but not colored. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Sprinkle in the flour, mix well, and cook, stirring constantly, for another 30 seconds. Stir in the bouillon, lemon rind, and lemon juice and bring to a boil. Lower the heat and simmer for 20 minutes. Remove some of the vegetable pieces with a slotted spoon and reserve until required. Process the remaining soup and vegetables in a food processor or blender for about 1 minute, to a smooth puree. Alternatively, put the vegetables in a strainer and press through with the back of a wooden spoon. Return the soup to a clean pan and stir in the reserved vegetables. Heat the soup through for 2 minutes, until piping hot. Season to taste with salt and pepper, then transfer to soup bowls. Garnish with strips of lemon rind and serve. Serves 4. Recipe from Practical Soups.
GLAZED PARSNIPS
3 c. diagonally sliced ½” parsnips; 3/4 c. water; 1/2 tsp. salt; 2 T Butter; 1 T. Honey; 1/4 c. orange juice; 1 tsp. grated orange peel
Cook parsnips in water and salt until tender, about 10 minutes, Drain and remove from saucepan. Heat remaining ingredients together in saucepan. Combine with parsnips. Serve hot. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
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, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks, 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. Serves 4-6. Recipe from MACSAC
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 well. 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 to 4 servings.
RED WINE BRAISED ROOTS
3/4 cups red wine; 2 pounds assorted root vegetables, peeled; 4 ounces white mushrooms, halved; 1 large onion, sliced; 1 tbsp chopped fresh thyme; ½ tbsp tomato paste; ½ tsp salt; 1/8 tsp freshly ground pepper; 2 cups vegetable broth; 2 bay leaves
Preheat oven to 350°F. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables. If using carrots, cut into 3-inch pieces. Cut any round roots (beets, turnips, parsnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil. Bake, stirring occasionally, for 1/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.
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.
Serves 8-12. Recipe from JoAnn Hoffman, Vermont Valley Farm member
GREEN RICE
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top. Bake in slow oven (325°) 30 to 40 minutes. 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. Recipe from Crystal Lake Gardens
SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6.
Recipe from The Best 50 Garlic Recipes.
NUTMEG AND THYME SPINACH
1 pound fresh spinach leaves; 1/3 cup water; Butter; Salt; Nutmeg, ground; Thyme, ground
In large saucepan, combine spinach leaves and water. Cover saucepan with lid, leaving a crack for steam to escape. Cook over moderately low heat about 10 minutes. Drain and season with butter and salt. Sprinkle with ground nutmeg and thyme. Serves 2. Recipe from Especially Herbs.
CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 tsp salt; 1/4 tsp gr. black pepper; 2 tsp sugar; 2 cups chicken stock; 11/2 T 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