Summer Share Twenty-Five November 12/14th 2019

Posted by on Nov 12, 2019 in Uncategorized

Important information

  • This is the last share for weekly and odd biweekly members.
  • Please remember to bring a bag/box for your veggies this week and also all accumulated boxes; thanks!
  • It’s time to renew your summer shares for next year and there are still winter shares available. No deposit is required for current winter share members.
  • Annual shares begin with the winter share and end with the summer share so this distribution completes the annual share for 2018/19.

Farm News from Jane
Wow, look at the snow!!! I know that it’s November and snow happens but I didn’t really expect this volume… Our first son was born on Nov. 4th and the next day when we were discharged there was quite a snowstorm. It was a good thing that we had a four-wheel drive truck, it still took hours to get out of the city and home to Darien. I wasn’t staying a minute longer than I had to… I guess that I was young and foolish and somewhat strong willed. I’m sure a few of you know the M.O. …
But winter begins with the Celtic calendar on November 1st so I guess that it arrived just on time. We were anticipating the cold and snow so we harvested most of the vegetables we could over the weekend. That included 10 ton of cabbage as the harvest was greater than we anticipated. And we never would have had this abundant harvest without the help of friends who came to our aid both Saturday and Sunday. God is so good!!!
So there are still some roots besides the carrots under a blanket of snow; radishes and rutabaga and a few kohlrabies on top of the ground as well. The blanket of snow will insulate them and hopefully provide protection through this cold night. So, we’ll wait on the warmer November days to continue to harvest. Meanwhile, we’ll batten down the hatches, wash some beets and carrots and enjoy a few shorter work days with some hot soup and biscuits.
Please do follow our winter season on our website @ http://promisedlandcsa.com/news/ We so appreciate all your support and encouragement over the season. It was a challenging one as well as a satisfying one. We have so many members who work alongside us to make the job easier and more enjoyable. Ben likes to remind us it’s all about food & fellowship. Worker shares give “food & fellowship a new meaning. We seldom eat when we harvest and pack but it’s still food we are working with! And we sure do have lots of fellowship… We hope that you have enjoyed your summer shares and that you’ll be back to partner with us next season. Don’t forget to reserve your share now; springtime comes quickly. Please contact us if you have any questions or inputs on shares.  From all of us on the farm, blessings for a safe and healthy winter, Jane, Daniel & Ben
Don’t forget to watch for the full moon tonight and tomorrow; the moon on the crest of the new fallen snow…

Produce:   Keuka Gold or Red Potatoes   Cooking Onions   Garlic   Orange carrots   Bok choy
Red cabbage   Spaghetti squash   Brussel sprouts   Cauliflower

Fruit:      Ever Crisp & Fuji Apples

Produce tips:
– Winter squash likes to be kept at 500 and relatively dry. Wherever that is found (garage, porch, basement) would be a good spot!
– Bok choy, Cauliflower and Brussel sprouts should be bagged. Remove the sprouts from the stalk first.
– Garlic and onions should be stored in a brown bag out of the sunlight for best quality. If you have an accumulation try roasting a few heads and use as a topping or Make a spread. See recipe section for more ideas!

Recipes
GARLICKY BOK CHOY
Saute 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

ROASTED GARLIC DIP
1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association

BUTTERMILK GARLIC DRESSING
1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 11/2 cups. Recipe from MACSAC

BRAISED GARLIC WITH CREAMED CHEVRE
24 cloves garlic; 1/4 cup butter (1/2 stick), cubed or sliced; 1/4 cup extra-virgin olive oil; salt and freshly ground pepper; a few sprigs of fresh thyme or 1/2 teaspoon dried; 1/2 cup dry white wine; 8 ounces soft goat cheese, at room temperature; 1/4 cup heavy cream; baguette or peasant bread
Heat oven to 275 degrees. Place cloves in casserole dish. Dot with butter and drizzle with olive oil. Season with salt and pepper. Stick thyme sprigs here and there throughout garlic. Bake uncovered for a half hour, basting occasionally. Add wine, cover, and bake another hour or until cloves are soft. Mix goat cheese and heavy cream. Serve braised garlic and creamed goat cheese with slices of good bread. Makes 6-8 appetizer servings; Recipe from Lucy Ifo, Harmony Valley Farm member

BAKED GARLIC SWEET POTATOES
6 garlic cloves; 2 Tbsp olive oil; 2 lbs. sweet potatoes; 1 lb. russet potatoes; 1/3 c butter; 1/2 c grated Parmesan cheese, divided; 3 Tbsp chopped Italian parsley; 1 tsp minced fresh rosemary; Salt and pepper
Place garlic in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. Use oil from baking dish to grease I 1/2quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. Spoon into oiled casserole. ‘Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top. Makes 6 servings

GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup

SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red Chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and Chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2

CAULIFLOWER WITH WHITE SAUCE OR CHEESE SAUCE
For an easy cream sauce whisk one cup of milk in a 2-cup measuring cup with 2 T. flour until well blended add 1 T. butter, 1/4 tsp. salt and 1/8 tsp. of pepper.
Microwave on high for 1 min. Stir well. Wave for another minute and stir again. Continue at 30 sec. intervals stirring well after each time until thickened. If cheese sauce is desired add 1/4 cup favorite cheese and heat and stir until well blended.

ROASTED CAULIFLOWER
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings

CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature.
About 6 servings. Recipe from The Moosewood Cookbook

GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES

1 large head cauliflower, broccoli, or Romanesco; 1 bunch flat-leaf parsley, stems removed, leaves finely chopped; 2 tablespoons finely chopped tarragon; 1/2 cup chopped Spanish green olives; 2 tablespoons drained capers, rinsed; 1/3 cup olive oil; sea salt and freshly ground pepper; Manchego cheese
Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1/2 teaspoon salt, and plenty of pepper.  Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top. Serves 4-6 Recipe from Local Flavors.

BRAISED WINTER VEGETABLE PASTA
2 tablespoons extra-virgin olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed; 4 cups vegetable broth; 1 cup dry white wine; 8 ounces whole-wheat medium pasta shells or other small pasta; 2 cups bite-size cauliflower florets; 2 cups bite-size butternut squash cubes; 1/4 teaspoon salt; Freshly ground pepper to taste; 10-ounce bag frozen lima beans, thawed
Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.

EASY BOK CHOY RECIPE
1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from Allrecipes.com

SEARED BRUSSEL 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

BRUSSELS SPROUT AND SAUSAGE SOUP
1 #Brussels sprouts, 1/2 lb. andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seeds, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe form Myrecipes.com

BRUSSEL SPROUTS VINAIGRETTE
1-pound Brussels sprouts; Juice of 2 lemons; 1/4 cup apple-cider or white-wine vinegar; 1 tablespoon Worcestershire sauce; Dash salt; 1/4 teaspoon freshly ground black pepper
Clean sprouts and score stem ends. Steam in 1-inch water until barely tender. Mix lemon juice with vinegar, Worcestershire sauce, salt, and pepper. Place sprouts in shallow bowl. Pour vinaigrette over sprouts. Chill for 3 to 4 hours. Serves 2 to 3. Recipe from The Fruit and Vegetable Stand.

APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.

GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary, to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC

ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC

ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs.), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving

SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home

PALEO SPAGHETTI SQUASH
1 whole spaghetti squash, 3 medium carrots, roughly chopped, 2/3 cup walnuts, 3 cloves garlic, peeled ,and quartered, 1/2 teaspoon oregano,1 teaspoon lemon zest; grated, dash crushed red pepper, 2 tablespoons coconut oil, 1/2 cup raisins, 1 1/2 cups vegetable broth,1/2 cup grated parmesan cheese, optional,1/2 cup lemon juice, 3 tablespoons fresh parsley; chopped
Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes. Add the chicken broth and bring to a simmer. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).

BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or 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, brown sugar or 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.

BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com

ROASTED CARROTS WITH TURMERIC COUSCOUS
1 1/4 lbs. medium carrots, halved lengthwise, 2 tbsp. olive oil, 1/2 tsp. curry powder, 2 3/4 cups chicken stock, 2 cups Israeli couscous, 1 1/2 tsp. ground turmeric, 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water, Torn fresh mint, 4 lemon wedges
On baking sheet, toss carrots, oil and curry powder; season with salt and pepper. Roast at 500° until tender, 15 to 20 minutes. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint. Serve with lemon wedges. Recipe from rachaelraymag.com

ROASTED CARROTS WITH CUMIN & CINNAMON
1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces, Orange juice, EVOO, Pinch salt, Pinch ground cumin, Pinch ground cinnamon, Garnish with fresh chopped cilantro or parsley
Preheat the oven to 425 degrees. Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.