Summer Share Twenty Five November 8th 20016
SUMMER SHARE TWENTY FIVE NOVEMBER 8TH 2016
Important information:
- This is the final summer share distribution.
- Winter shares begin next Thursday Nov. 17th. All distributions are every other Thursday. There are NO Tuesday distributions for winter shares. Winter shares are available @ $600; annual share cost is $1100.
- Please remember to bring your share boxes as well as another container to transfer your shares into.
- Home delivery members: please leave out all your boxes this week!
- 2017 summer share membership enrollment has begun; share cost is $600. A $200 deposit secures your share until April 1st when final payment is due. Shares frequently sell out by March 1st; secure yours now!!!
- Summer membership forms were attached to the week 24 newsletter or email us for one. New members can enroll in January.
Farm News from Jane
The summer share season has come to an end. It has been a very interesting and challenging summer. We have been truly blessed with a great variety of produce as well as abundance overall. Yes, there were some disappointments and yet those difficulties will give us insight on how to adapt in another dry season. It’s always nice to know that we can try again next year with the lessons we gleaned from the season past. In the weeks to come we will be “unearthing” all the beets, carrots, potatoes, celeriac, and rutabaga. The ground is cold enough now to place them into storage for the winter. The leeks we may “winter over” for spring harvest. In another month we will be pouring over seed catalogs looking for new varieties of vegetables we already grow or eagerly looking for something completely different. Sometimes the “new thing” is contemplating an entirely new method of cultivation! Many people have asked when will be “done” for the season. Perhaps they mean, when will we finish harvesting. Of course that relies heavily on the weather conditions. After we dig or pull all the root vegetables we often have crucifers remaining in the field like Brussel sprouts, cabbage and kales/collards still with standing the cold and may even be still growing (albeit very slowly). So… whenever Mother Nature brings winter weather with freezing conditions our harvest will finally be complete for 2016. But then there are the clean up, and fix up jobs as well as buttoning up everything to prevent any winter and/or freezing damage. Other jobs include securing the high tunnel and greenhouses, blowing out underground water lines, emptying waterlines on tractors and other equipment and the everyday management of all the various coolers and storage areas that are in use for winter storage. Ben will be busy repairing and overhauling tractors and field equipment and then of course there is the paperwork to catch up on… And if the weather is mild enough there is always fences to repair and don’t forget the cows! So although we slow down in the winter time to a regular forty hour work week there is always long list of jobs to keep us busy well into late January when the first seeds are planted in the greenhouse and we begin the process anew.
So please don’t worry about us getting bored and lonely during the winter; we happily enjoy our relaxed winter schedule while preparing for the coming year. We also enjoy a warm house, a nice fire and more family time. We are very thankful for all the support and encouragement that you give us and are humbled by the faith and confidence you place in us.
We wish you many blessings for all those friends and family who gather round your table in the coming holidays this winter. Without the love that extends through all the good food prepared the celebrations would not be the same!
With much gratitude and thanksgiving, Daniel & Jane, Ben & Crystal
Produce: Carrots Leeks Garlic Butternut squash Red potatoes
Fall greens Golden beets Fennel Napa Cabbage
Fruit share: Fuji apples and a new NYS Cornell apple variety
Produce tips:
–Garlic: If you have an abundance of garlic on hand; place it in a brown bag and keep in a cool spot to preserve it longer.
– Butternut squash can be substituted well for canned pumpkin in any recipe. Pumpkin is just another member of the squash family of Cucurbitas.
– Napa cabbage should be bagged before storing in the fridge
– Potatoes, beets and carrots should have their bags opened to let them dry a bit before storing.
Recipes
BEETS, ORANGES, AND RASPBERRY SAUCE
1 pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt
Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices before adding to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings.
ORANGE BORSCHT
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives.
Yield: approximately 10 cups
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.
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
CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER
1/2 small green cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves
Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt; add remaining butter. Season with pepper; Serves 4
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing; Recipe from Oak Ridge Farm
SPANISH GREENS
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings; MACSAC
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings; Recipe from MACSAC
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings
Recipe from Linda Derrickson, Sunporch Cafe
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 to4 servings
CARROT SALAD
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. Recipe courtesy Family Circle Magazine
FENNEL EGG SALAD
6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. –.-/ When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups; Recipe from MACSAC
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, then bake until the top is browned here and there in places, about 40 minutes. Let rest for a few minutes, then serve. Serves 2
CRUNCHY WINTER SLAW WITH ASIAN PEAR AND MANCHEGO
1/3 C raw pumpkin seeds, 1 t plus ¼ C olive oil, salt and pepper, 3 T fresh lemon juice, 1 T Dijon mustard, 2 t maple syrup, 4 C very thinly sliced green cabbage or fennel, 1 ½ C matchstick Asian pear, 1 ½ C matchstick peeled celery root (from about ¼ small) or celery, 3 oz Manchego cheese, shaved, divided
Preheat oven to 3500. Toss pumpkin seeds and 1 t olive oil on a rimmed baking sheet;season with salt and pepper. Bake about 5 minutes; let cool. Finely chop 2 T pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ C olive oil in a medium bowl; season dressing with salt and pepper. Combine cabbage and or fennel, Asian pears, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego
SQUASH-NUT PANCAKES
1 Cup Best Winter Squash Puree; 2 Eggs, lightly beaten; 1/2 Cup all-purpose flour; 1/4 Teaspoon baking powder; 1 1/4 Teaspoons salt; 1/2 Teaspoon granulated sugar; 1/4 Teaspoon cinnamon; Pinch cloves; 3/4 Cup finely chopped pecans; 3/4 Cup bread crumbs; Vegetable oil for frying
Beat together the puree and eggs. Sift together the flour, baking powder, salt, sugar and spices. Stir the dry ingredients into the squash mixture. Mix the nuts and bread crumbs, and spread them over a sheet of waxed paper. Spoon a tablespoon of the batter onto the nuts and bread crumbs, turn to coat the other side and flatten the pancake slightly. Fry in 1 inch hot (375 degrees F.) oil until golden on both sides.
ROASTED BUTTERNUT SQUASH
Preheat oven to 4000 . 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.
WINTER SQUASH, ONION, AND SAFFRON RISOTTO
5-6 cups chicken stock, 1/2 teaspoon saffron threads, pulverized, 3 tablespoons olive oil, 1/2-1 cup finely chopped onion, 1 1/2 cups Arborio rice, 2/3 cup dry white wine, 2-3 cups cooked, pureed winter squash, 3/4-1 cup grated Parmesan, Romano, or asiago cheese, salt and pepper
Bring stock and saffron to a simmer in saucepan. Heat olive oil in large, heavy saucepan. Add onions; cook over medium low heat until softened, several minutes. Raise heat to medium-high and stir in rice. Keep stirring rice 1·2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladlefuls hot stock (enough to barely cover the rice); stir frequently until most is absorbed. Continue to add stock a ladleful at a time and stir very frequently until nearly absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each serving. Makes 6-8 servings; Recipe from MACSAC
EASY BUTTERNUT SQUASH SOUP
2 T butter or olive oil, 3-4 cloves garlic, mashed with side of thick knife, 1/2-1 C chopped onion, 2 1/2-3 lbs. butternut squash, halved, seeded, and baked until soft, 4 C chicken stock or 2 bouillon cubes dissolved in 4 cups hot water, 1 bay leaf, pinch of sugar, 1/2 t or more curry powder, pinch of nutmeg, salt and pepper to taste, 2 cups milk (low-fat or skim)
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. This is adapted from The Complete Book of Soups and Stews, by Bernard Clayton. Serves 6; Recipe from Linda Taylor, Good Earth Farm
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
PENNE WITH BUTTERNUT SQUASH AND BACON
3 cups fresh butternut squash or Pumpkin, peeled and cubed; 1 onion, cubed; Salt and freshly ground black pepper; 1/4 pound bacon, cubed; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh rosemary; 1 box (13 ounces) whole grain or regular penne; Fresh parsley; 1 tsp balsamic vinegar
Cook in boiling salted water to cover until it is just tender. Drain and place half of the squash into a food processor with a little salt and pepper. Puree. Cook bacon in a large skillet until it’s just golden. Remove from skillet and drain. Wipe out the skillet and add a few drops of olive oil. Place onion and remaining ‘squash in the skillet and cook just until the onion turns golden. Add garlic and rosemary. Heat through. Add the squash puree. In the meantime, cook the penne until it is tender. Drain, reserving some of the water, add penne to the squash mixture adding a little of the reserved water if the sauce seems too thick.
Serve immediately, drizzling a little of the balsamic vinegar over the top. Garnish with parsley. Recipe adapted from Barilla chef Nicola Bindini.
SQUASH RISOTTO
4 cups Vegetable Broth; 2 cups water; 2 tbsp butter; 1 tbsp olive oil; 1/2 cup finely chopped onion; 1 clove garlic, minced; 2 cups Arborio rice; 1/4 cup dry white wine; 2 1/2 cups peeled, diced squash (1-inch dice); 2 tbsp finely chopped fresh rosemary; Salt and freshly ground black pepper; 1/4 cup grated Parmesan cheese (optional)
In a medium saucepan over medium heat, bring the broth and water just to a simmer. In a medium, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and garlic and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add the rice and cook, stirring, for 1 minute to completely the coat the grains. Add the wine and stir until almost completely absorbed, about 1 minute. Add 1/2 cup of the hot broth mixture to the rice and cook, stirring constantly, until the liquid is almost completely absorbed. Repeat with another 1/2 cup broth. Stir in the squash and continue adding the broth 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Remove the pan of broth from the heat when about 1/2 cup broth mixture remains. Start checking for doneness by biting into a grain of rice-it should be firm but tender. (The timing from the first to last addition of broth is 25 to 30 minutes.) Stir in the rosemary, salt and pepper to taste, and Parmesan, if using. Serve hot. Serves 4 to 6
BUTTERNUT SQUASH LASANGNA
1T olive oil, 1+1/2-2 lbs. butternut squash; peeled, seeded and cut in 1 inch cubes , salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 21/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 3750 . Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8; Recipe from Mother earth News