Summer Share Eighteen September 20th 2016

Important Information:

• Just another reminder that although we have not begun enrollment for winter shares please plan ahead; share cost for the twelve bimonthly distributions will be $600. Annual shares which begin with the winter share and continue with our summer share will cost $1100 for the 2016-17 season.

Farm News from Jane

Autumn is ushered in this Thursday and although though there isn’t much color in the trees this week we certainly have lots of color in the share box! Radishes are the surprise in the share this week. They are pink and purple and are just beautiful to behold. Although I am not much of a radish fancier I do really enjoy them in a stir fry. I’m anxious to see if they will hold their color once cooked. They’d also be great in a potato salad which will be great with the warm weather this week. The Adirondack blue potatoes also add lots of color to this week’s share. I’m not sure about how my conservative self feels about blue potato salad but between the pink and purple radishes and purple potatoes it will be beautiful! We also have colorful Carnival squash and a gorgeous fall greens mix. We have lots of “green” stuff this week plush the first of the leeks to be harvested. I’m really happy to have beets to roast again too! We have quite a diversity of ingredients to work with as well as lots and lots of good nutrition when you are planning meals this week.

We received an inch and one half of rain this past weekend and so we will be able to take a break from watering veggies this week. The tomatoes as you found last week are no longer on our CSA menu. The last few rains have split so many of them that for every ten you pick we have to throw seven or eight away. But it was a great run this year especially after last year’s blight problem.

We anticipate having grapes again this year for fruit shares even though there are not a “tree fruit”. Perhaps I’ll take the time to make a grape pie this year. I know people rave about Concord grape pie…

And the best news which I saved for last is the announcement of the newest addition to our family; baby Oliver Samuel.

He was born Wednesday evening and is both precious and perfect. Both babe and mom (Pam) are doing great.

Congratulations Hull family! We are so richly blessed in so many realms; God is good! Enjoy the first days of fall, Jane

 

 

Produce:   Napa cabbage   Adirondack blue potatoes   Garlic   Leek   Carnival squash  

Fall greens    Kale   Chioggia beets    Radishes

 

Fruit share:   Gala apples   Bartlett pears

 

Produce tips:

– Our Fall green mix is called Elegance and includes Pac choi, Red Mustard, Mizuna, and leaf broccoli. They may be used for salad as well as lightly braising or stir fried. They are also a great addition to soup. It was bagged in the field in the cool of the morning and is NOT washed. We were able to share a larger amount by bagging versus banded it as we have done in the past. Hope you enjoy this zesty mix!

– The radishes are crunchy and zippy. If you do not like raw radishes try adding them sliced to a stir fry!

Leeks grow up through the soil and so frequently have sand between each layer. You can slice them first and then rinse the rings under water or you can slice them laterally down one side and “rifle” them under running water. You may use the green leaves to flavor beans, greens or soup/stews. Just remove them before serving as they are quite fibrous. The white and light green sections are tender and tasty!

-Bartlett pears will turn golden yellow and be quite soft when ripe. They also may a delicious addition to salads or served with a plate of cheese or a scoop of cottage cheese.

Gala apples are an early variety of apples which are sweet and crisp. Because of their sugar content and the heat will soften quickly.

-Carnival squash has a thin skin which can be eaten with the squash after baking or roasting. You may also slice it into rings or wedges and grill for a quick, simple and delicious preparation. Basting with oil or spray with cooking oil first.

 

Recipes

AWESOME PEAR OR APPLE PANCAKE  

3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste

Warm an iron skillet in a 425 degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 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

 

PEAR APPLE CRUMB PIE
3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. SERVES 8

FIELD GREENS WITH CANDIED APPLES, ROASTED WALNUTS AND APPLE VINAIGRETTE

1 cup cider; 1/4 cup apple cider vinegar; 1/2 cup hazelnut or walnut oil; 2 tablespoons minced fresh chives, or to taste; Salt and freshly ground black pepper; 1 cup walnut halves; 1 tablespoon sugar, or to taste; 2 tablespoons extra-virgin olive oil; 3 crisp apples, such as Gala or Cortland, peeled, halved, cored, and cut lengthwise into 1/8 thick slices; 12-oz field greens; 1 cup crumbled blue cheese or Gorgonzola

Bring apple cider to a boil in a medium saucepan over medium heat. Lower heat and simmer for an additional 10 minutes or until juice is reduced by half and appears slightly syrupy. Remove from burner, set aside to cool. Once cooled, vigorously whisk in vinegar, oil, chives, and salt and pepper to taste.  Preheat oven to 350 F. Place walnuts on a baking sheet and toast stirring frequently, until crisp and lightly browned, about 8 minutes. Coarsely chop walnuts. Meanwhile, melt sugar in a heavy skillet over medium heat, stirring often, until it just begins to turn golden and melt. Carefully add oil and then apples. Sauté apples, stirring constantly, until they are slightly soft but still crisp. Remove from pan and transfer to a plate until you are ready to use, place greens in a large bowl and drizzle with the vinaigrette, lightly coating all ingredients. Add the walnuts, candied apples, and cheese. Season with salt and pepper to taste. Drizzle additional vinaigrette over the top to taste, and serve at once. Serves 6-8; Recipe from Champlain Orchards

 

CHICKEN THIGHS WITH PEAR & LEEK SAUCE

1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1112 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted

Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1f4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. MAKES 4 SERVINGS

 

POACHED PEARS AND COTTAGE CHEESE

4 Bartlett, Clapp, Anjou, or Packham pears; 2 tablespoons sugar; 1/2 head Boston lettuce; 1-11/2 cups cottage cheese; Dash paprika

Peel, halve, and core pears. Place cut side down in 1/4 inch water in shallow baking dish. Sprinkle pears with sugar. Cover pan with aluminum foil. Bake in preheated 375 F. oven for 20 to 25 minutes. Chill uncovered. Place pears on lettuce bed with mounds of cottage cheese. Sprinkle with paprika. Serve cold. Recipe from The Fruit and Vegetable Stand

 

HONEYED BEETS

¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings

In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4

 

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

 

CHINESE CABBAGE SALAD

5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard

Combine cabbage, radishes, chow mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings; Recipe from Dog Hollow Farm

 

STIR-FRIED CABBAGE

2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately. Yield: 4 servings

 

KALE AND POTATO TARRAGON SALAD

2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste

Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature.

Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm

 

GARLIC, SAUSAGE, & KALE NAAN PIZZAS
3T extra virgin olive oil divided, 3 cloves garlic, thinly sliced, ¼ t crushed red pepper or to taste, 12 oz. ground turkey,
1 t fennel seeds, 1 t paprika, ¼ t kosher salt, divided, 8 C lightly packed pre chopped kale , 1 T red wine vinegar,
2 8 “ whole grain naan breads or whole wheat pitas, ¾ C mini mozzarella balls, such as mozzarella “pearls”
Position rack in upper third of oven; preheat broiler to high. Heat 2 T oil, garlic, and red pepper in a large skillet over medium high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika, and 1/8 t salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2-3 minutes. Add kale, vinegar, and the remaining 1/8 t salt; cook, stirring until the kale is wilted and the turkey is no longer pink, 2-3 minutes more. Remove from heat. Place the Naan (or pitas) on a large baking sheet and brush with the remaining 1 T oil. Top with equal portions of the turkey mixture and mozzarella. Broil until the cheese is melted and the edges are starting to brown, 2-4 minutes. Cut in half.
Serves 4; recipe from Eating Well magazine

 

LEEKS AU GRATIN

1 lb leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese

Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes.  Serves 8

 

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

 

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; l/4 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.

 

BAKED SWEET DUMPLING (or Carnival) SQUASH

1 sweet dumpling squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper

Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2