Winter Share Thirteen April 30th 2015

Important News:

• This is the final winter share. We will be sending out reminders for 2015-16 winter shares and annual share renewals in late summer.
• We will be sending out an email in early May with details for summer shares.
• We do not as yet have a start date for summer shares as it depends on the weather and growing conditions.
• Please remember to gather up all the share boxes and egg cartons and bring them with you to distribution.

Farm News from Jane

Well winter weather and the winter share season have finally come to an end. It has been a challenging one for all of us; farmers and members alike. We certainly appreciate your patience and understanding with the subsequent difficulties we encountered from the November storm causing the collapse of our two high tunnels. It was quite a blow to have just gotten these structures up and running and learning how to best utilize them for winter growing when they were lost.

Although we would have liked to have had fresh greens for you in shares on a regular basis from the beginning of February as we did the other two winter share seasons the storage vegetables did hold up for most of the season. We hope that their flavor and nutrition helped to compensate for the lack of variety. And now we are looking forward to eating fresh from the fields again. We will have one of the two high tunnels replaced with bracing installed so there will not be a repeat performance of last year’s occurrence; always learning, always modifying, always moving forward…

To end the season’s shares we have hand-filled one pound jars of honey from the hives on our farm. Eating it raw (not heating it) enables you to enjoy all the enzymes and nutrition that it contains. Because the bees have full access to all the fruits, vegetables, herbs, grasses and wildflowers on the farm I guess that it could be called “mixed blossom”. There has been quite an abundance of literature in recent periodicals and magazines on the topic of bees; both honey and indigenous species regarding how their heath is affected by the surrounding ecosystem. One of the advantages our bees have is the diversity of their “farm” diet. Animals (insects included) as well as humans are much healthier with a diverse diet. Diversity creates a larger spectrum of nutrients for health and longevity. Farms continue to grow increasingly larger fields of crops in monoculture. This creates a less diverse landscape for pollinators like bees and other species of insects like the threatened monarch butterfly. Although we can appreciate certain flavors of honey such as clover, buckwheat or orange blossom we also benefit from the diversity of the nutrients contained in the this honey. Biodiversity helps all of us in the ecosystem to be happier, healthier and stronger. So please enjoy the very first share of honey from our farm.

All of us from the Oles Family Farm wish to thank you for partnering with us for this past winter share season.

Without your support and encouragement we would not be able to continue. And as always we look forward to another winter growing season with its opportunities and challenges. We hope that you will too. Enjoy the sunshine, Jane

 

Produce:   Spinach   Keuka Gold potatoes   Carrots   dry beans (kidney or black turtle)   Oles Farm raw honey

 

Produce tips:

– The honey comes from hives on our farm and is raw. It has crystallized which actually makes it easier to spread on toast or use as a glaze. If you prefer it in the pourable state just set the jar in a pan of hot water for awhile. Do not microwave as this process kills many beneficial enzymes and nutrients.

– If you have stock piled your dry beans you may consider taking the time to soak and cook a large batch and then freeze in one or two cup serving bags for quicker meals.

 

Recipes

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

 

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.

 

SPRING HERB RISOTTO

1 cup shredded baby spinach leaves; 1/2 cups (50 g) chopped mixed herbs, such as chervil, chives, mint, parsley and tarragon; 1/4 cup extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 small leeks, well washed, trimmed, and sliced; 11/2 cups Arborio rice; 2/3 cup dry white wine; 1/4 cup Mascarpone cheese; 1/2 cup freshly grated Parmesan cheese, plus extra to serve; salt and freshly ground black pepper

Put 5 cups water in a large saucepan and heat to a rolling boil. Add the spinach and herbs, return to a boil, and immediately strain, reserving the liquid. Refresh the spinach and herbs under cold water. Pat dry with paper towels and set aside. Heat the oil in a deep fryer. Add the onion, garlic, and leek and fry slowly for 10 minutes. Add the rice and stir the mixture over the heat for 1 minute until all the grains are glossy. Pour in the wine and boil until almost totally evaporated. In a separate saucepan, heat the reserved herb water until just simmering. Add the water to the rice, 1 ladle at a time, and simmer, stirring, until absorbed, before adding more until all the water has been used and the rice is tender but still firm. Stir in spinach, herbs, and Mascarpone and Parmesan cheeses. Cover and let stand for 5 minutes. Season with salt and pepper. Serve with extra Parmesan. Serves 4; Recipe from A handful of herbs

 ASIAN SPINACH SALAD

1/2 lb fresh spinach, washed and trimmed; 1/2 Tbsp soy sauce; 2 tsp sesame oil; 1/2 Tbsp sesame seeds, toasted; 1 cloves garlic, minced; 1/2 tsp sugar; 1/2 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 2 servings; recipe from Farm-Fresh Recipes

2 tablespoons olive oil; 4 garlic cloves, crushed; 1 onion, roughly chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 5 cups vegetable stock; 12 ounces potatoes, peeled and finely chopped; I5-ounce can chickpeas, drained; 1 tablespoon cornstarch; 2/3 cup heavy cream; 2 tablespoons light tahini (sesame seed paste); 7 ounces spinach, shredded; cayenne pepper; salt and freshly ground black pepper

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown. Stir in the cumin and coriander and cook for another minute. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 more, or until the potatoes and chickpeas are just tender. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring, and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper.

Serve immediately, sprinkled with a little cayenne pepper. Make four servings.

Recipe; from Vegetarian the best ever recipe collection

 

TORTILLA-BLACK BEAN CASSEROLE

2 c. chopped onion (2large), 1+1/2 c. chopped green sweet pepper (2 medium), 1 14 oz. can tomatoes, undrained and cut up, ¾ c. picante or green salsa, 2 t ground cumin, 2 cloves garlic, minced, 4 c. cooked lack and/or red kidney beans, 12

6 in. tortillas, 8 oz Monterey Jack cheese, shredded (2c), 2 medium tomatoes, chopped (optional), 2 c shredded lettuce (optional), sliced green onions (optional), sliced ripe olives (optional), ½ c. sour cream or yogurt.

In a large skillet combine, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. Spread one-third of the bean mixture over the bottom of the 3 qt. rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of cheese. Add another one-third of the bean mixture; top with remaining tortillas and remaining bean mixture. Bake, covered, in a 350⁰ oven 30-35 minutes or until heated through. Sprinkle with remaining 1 c. cheese. Let stand 10 minutes before serving. If desired, top with tomatoes, lettuce, onions, olives, and serve with sour cream.

 

 

SPICEY BEAN AND LENTIL LOAF

2 t olive oil, 1 onion, finely chopped, 1 garlic clove, crushed, 2 celery ribs, finely chopped, 2 c cooked red kidney beans, 2 c cooked lentils, 1 egg, 1 carrot, coarsely grated, ½ c finely grated aged cheddar cheese, 1 c fresh whole wheat bread crumbs, 1 T ketchup, 1 t each ground cumin, ground coriander and hot chili powder, salt and freshly ground black pepper

Preheat the oven to 350⁰ . Lightly grease a 9x5x3 inch loaf pan. Heat the oil in a saucepan, add the onion, garlic, and celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly. Place the beans and lentils in a blender or food processor with the onion mixture and egg and process until smooth. Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt and pepper. Spoon the mixture into the prepared pan and level the surface. Bake for about 1 hour, then remove from the pan and serve hot or cold in slices, accompanied by a salad. Recipe from Vegetarian, the best-ever recipe collection by Linda Fraser; Serves 12

 

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

 

SAVORY POTATO-BEAN SOUP

1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium onion, chopped; 1/4 tsp pumpkin pie spice; 1 1/4 c diced ham; 2 lbs potatoes, scrubbed and diced; 1 (16-oz) can kidney beans, drained; 5 c beef broth

In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings

 

BLACK BEAN SOUP WITH SAUSAGE

1c dry black beans, 2 c. chicken broth, 1 c. chopped onion, (1large), 1 c. chopped celery, 1t ground coriander, ¼ t salt, 1/8-1/4 t ground red pepper, 4 cloves garlic, minced, 8 oz. cooked, smoked turkey or Polish sausage, chopped, sour cream or shredded Monterey jack cheese (optional), snipped fresh cilantro

Rinse prepared beans and place in saucepot. Stir in 2 c. water, the broth, onion, celery, coriander, salt, red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered for 1-1+1/2 hours or until beans are tender. If desired, mash beans slightly. Stir in sausage; heat through. If desired, serve topped with sour cream or cheese and cilantro. Serves 6

 

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

 

CARROT SALAD      Recipe courtesy of Family Circle Magazine
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toast,
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.

 

BRANDIED CARROTS

1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.

Prepare carrots and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 375⁰ oven until carrots are tender about 40 minutes. 4 servings; recipe from the Betty Crocker Cookbook

 

CURRIED CARROTS AND RAISINS

½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins

Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3

 

HOW GERMAN POTATO SALAD

1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar

Heat one inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8 inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!

 

PORK CHOPS WITH BLACK BEAN SALSA

4 pork loin chops, 1 t. Jamaican jerk or Cajun seasoning, 2/3 c. corn relish, 1 c. black beans cooked, 1 ½ t. lime juice, ¼ t. cumin

Preheat broiler. Trim fat form meat. Rub seasoning and 1/8 t. black onto both sides of chops. Place pork chops on the unheated rack of a broiler pan. Broil 3-4 inches from the heat for 16-20 minutes or until done (160⁰), turning meat over after the broiling time. Meanwhile, for salsa, combine corn relish, beans, lime juice, and cumin. Serve chops with salsa and, if desired dairy sour cream. Recipe from The Better Home & Gardens Cookbook

 

HONEY BREAKFAST BUTTER

Combine ½ cup butter, softened with 2T honey or maple syrup. Makes ½ cup;

Recipe form Better Home & Gardens Cookbook

 

HONEY-MUSTARD DRESSING

In a screw-top jar combine ¼-1/3 cup of coarse grain mustard, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup honey and 2 cloves of garlic, minced. Cover and shake well. Serve immediately or cover and refrigerate for up to 2 weeks. Shake well before serving. Recipe from the Betty Crocker Cookbook

 

HONEY-PEANUT DRESSING

Mix ¼ cup honey, ¼ cup creamy peanut butter and 1 T. lemon juice. Makes ½ cup dressing

Recipe form Betty Crocker Cookbook