Summer Share Twenty Four November 1st 2016
- The 2017 summer share membership form is attached to this newsletter.
- Next week is the final week for produce and tree fruit shares.
- Open winter share enrollment begins tomorrow for new members; if you had planned on a winter share and haven’t sent in your membership please don’t delay and miss out!
- Please continue to gather your shares boxes and bring them with you. If you would like to bring your own containers (bags, boxes etc.) next week than you will not be left “holding the box”!
Farm News from Jane
The new moon this past weekend gave the stars a chance to really shine brightly. And although it was very clear through the night the clouds rolled in and covered the sun as it rose. We couldn’t wait until the clouds lifted to warm our fingers and toes while we pulled carrots. They are truly baby carrots as yet. We hope that this week’s temperatures will allow them to grow a bit larger before the season is over. But they will be a great snack for lunches or munches. We also pulled the first of the celeriac which will be delicious in a soup or with your mashed potatoes. They are probably the most difficult vegetable to clean. We have removed as much of the surface dirt as possible but they will still need a good scrubbing! The nicest thing about the root vegetables is how easily they blend to make a delicious soup. The options are endless… There is Romanseco or Brussel sprouts this week and both will be even sweeter and tastier this week with the cold night temperatures we’ve had. Plants actually produce more sugars as the weather starts to cool to prepare them for freezing temperatures. Sugar water takes longer to freeze allowing the plants to survive below freezing temperatures. Other starchy vegetables convert their carbohydrates to sugar when stored which is actually a preparation for the sprouting process come spring. It great to know that our vegetables aren’t defenseless!
Only one remaining week of summer shares and this is the week to sign up for your winter share if you haven’t already. Unless you’re planning on “hibernating” you’ll still need good food to help keep you healthy through the winter.
And do you know what the best part of working in the cold (like this morning) is? Coming inside to a nice hot meal!
Until next week, Jane
Produce: Potatoes Leeks Carnival squash Kale Brussel sprouts/Romanesco Celeriac Baby Carrots
Fruit share: Empire apples and a new variety of New York State apples
– Celeriac also known as celery root is the kissing cousin to stalk celery and is still the celery predominately used in Europe. It fell out of favor in the U.S when trucking vegetables cross country made storing vegetables through the winter less important. Stores best in a plastic bag in the fridge. It actually will keep 6-8 months with proper storage. Celeriac is excellent raw; try sticks tossed in your favorite dressing, or use for dip. It is great in soups or stews as well as mashed alone or with potatoes. It may also be eaten raw with a dip. Scrub well with a vegetable brush or peel before preparing.
– Leeks need to be rinsed well before using. Either slice laterally down the stalk and rifle under running water or cut into rings and soak and drain. Remove green tops within 2 inches of the white section. Whole tops may be added to soups for flavoring but remove before serving.
– Carrots should be scrubbed rather than peeled as many trace minerals are close to the carrots surface. Eat raw to receive the most nutrients. Light steaming will also retain most of the nutrients, about 5-10 minutes. Refrigerate in a plastic bag.
– Kale: please bag and refrigerate kale promptly to keep it fresh and moist.
CELERIAC AND GREEN APPLE SALAD
1 small sweet onion, peeled and finely diced; 1 tablespoon minced garlic; 1/4 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon apple cider vinegar; 1 tablespoon organic 2 pounds fresh celeriac; 2 large Granny Smith apples, unpeeled and cored; Salt and freshly ground black pepper; 1/2 cup balsamic vinegar; 1 cup baby greens; 3 beefsteak tomatoes, cared and sliced 1/4-inch thick; 12 sweet baby turnips, washed and quartered
Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor-a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with the balsamic reduction and serve at once. 4-6 SERVINGS Recipe from The Alchemist pub and brewery
ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in 1/2″ boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes; makes 2 servings.
12 apples, 2 tablespoons sugar, or more to taste
Core and cut the apples into small or large chunks. In a large pot, combine the apples, sugar, and 1/2 cup of water. Bring to a simmer over medium heat. Reduce heat to a low simmer, cover, and cook until the apples are tender, about 30 to 35 minutes, stirring occasionally to bring cooked apples to the top and uncooked apples to the bottom of the pot. Coarsely mash the apples with the cooking juice and adjust taste with sugar if desired. Store in an airtight container in the refrigerator for up to 4 days. Recipe from Recipe from Stevens Orchard; about 9 cups
CREAMY BRAISING GREENS
1 slice thick-cut bacon, preferably not too lean, diced; 1 large sweet onion, peeled and diced; 1 large carrot, peeled and diced; 2 medium garlic cloves, peeled and minced; 1/2 pound sausage, diced; 6 medium boiling potatoes, peeled and diced; 7 1/2 cups chicken stock; 2 1/2 cups mixed braising greens, stems removed, and cut into very fine strips; 1/2 cup heavy cream; 1//4 teaspoon hot sauce (optional); Coarse salt and freshly ground black pepper
Sauté the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in the pot. Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally. Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes. Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes. Season with hot sauce if desired and salt and pepper to taste. Ladle into soup bowls and garnish with reserved bacon. Serve at once. Soup serves 6-8
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2T Dijon mustard, 1T minced shallot, 1sm.garlic clove, finely grated, 1/4 t. kosher salt, Freshly gr. pepper, 2 large bunches of Tuscan kale (about 1 1/2 lbs), center stem discarded, leaves thinly sliced, 12 oz. Brussel sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper.
Do ahead: Dressing and kale mixture can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
KALE & BRUSSEL SPROUT SOUP
1tablespoon olive oil, 1onion, 1lb kale, 10Brussels sprouts, 3carrots, 1sprig fresh rosemary, 14ounces cannellini , beans (1 can), 2pints vegetable stock, salt, pepper
Sauté the chopped onion in the olive oil until golden. Add chopped kale, carrot and shredded Brussel sprout and allow to soften a little. Pour over the stock and bring to the boil, adding the sprig of rosemary. Simmer for 45 minutes adding more stock if required. At this stage the soup will be very watery. Drain the can of beans, rinse in a colander and then mash with a fork or blend. Add the mashed beans to the soup. This will make the broth a little thicker and give it an interesting texture and flavor. Recipe from Food.com
CARROTS WITH SPICED PECANS
1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately. Makes 6 servings; Recipe from MACSAC
CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture. Makes 6 servings Recipe from MACSAC
CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds) ; 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds.
Makes 4 servings; Recipe from Edith Thayer, Vermont Valley Farm member
CAULIFLOWER CHEESE PIE
Crust: 2 cups packed grated raw potato; ¼ cup grated onion; ½ tsp salt; 1 egg white; flour for your fingers; oil
Filling: 1 tbsp olive oil; 1 cup chopped onion; 2 cloves of garlic, minced; ½ tsp salt; pepper to taste; ½ tsp basil; ¼ tsp thyme; 1 cauliflower, in small pieces; 2 eggs; ¼ cup milk; 1 cup packed grated cheese; paprika
Preheat oven to 400 degrees. Oil a 9-inch pie pan. Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured hands, building up the sides in to a handsome edge. Bake for 30 minutes then brush the crust with a little oil and it 10 minutes more. Remove from oven and turn the temperature down to 375. Heat the olive oil in a large skillet. Add the onion, garlic, salt, pepper and herbs, and sauté over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally, about 10 minutes. Spread half of the cheese into the baked crust (ok if still hot). Spoon the sautéed vegetables on top then sprinkle on the remaining cheese. Beat the eggs and milk together and pour over the top of the cheese. Dust lightly with paprika. Bake at 375 for 35 to 40 minutes or until set. Serve hot or warm.
CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8
1/2 c. olive oil; 1/4 c. lemon juice or white wine vinegar; 1/2 tsp. salt; Dash freshly ground pepper; 2 Bermuda onions, thinly sliced and separated in rings; 1/2 small head cauliflower, sliced (about 3 c.); 1/2 c. sliced stuffed olives; 1/2 c. crumbled blue cheese; 1 medium head lettuce, torn in bite-size pieces
Combine oil, lemon juice, salt and pepper. Add onions, cauliflower and olives to mixture; marinate at least 30 minutes. Sprinkle cheese over lettuce in salad bowl. Add marinated mixture and toss gently.
Makes 6 servings; Recipe from America’s Best Vegetable Recipes.
SUMMER IN WINTER” CELERIAC CARROT SLAW
1 small celeriac bulb; 4 large carrots; 1 clove garlic or 1 small shallot, minced; 1 tbsp lemon juice; 1/8 tsp salt; 1 tsp Dijon mustard; 2 tbsp olive oil; 1/2 tbsp sour cream; freshly ground black pepper
Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings.
CELERY ROOT AND WILD RICE CHOWDER
1/2 cup wild rice; 1 celery root (about 1 pound); 2 large leeks, white parts only; 2 tablespoons unsalted butter; 1 celery rib, diced; 1 cup thinly sliced russet potato; 1/4 cup chopped parsley, plus extra for garnish; 1 bay leaf; 1 large thyme sprig; sea salt and freshly ground pepper; 2 cups Vegetable Stock, chicken stock, or water; 2 cups half-and-half or milk truffle oil, optional
Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower the heat. Cover and simmer for about 45 minutes or until tender. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes. Add the half-and-half and simmer until the vegetables are tender. Taste for salt and season with pepper. To give the soup a creamy background, puree a cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some of the rice water or additional stock. Divide the soup among 4 or 6 bowls and then add a mound of the wild rice to each. Garnish each bowl with parsley and a drop of truffle oil, if using, and serve. Serves 4-6; Recipe from: Local Flavors
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings
LEEKS AU GRATIN
1 lbs 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- in. pieces. Boil until tender, about 20 min. 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 min. 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; 8 servings
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
BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4
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, and 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
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
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.