Summer Share Twenty October 1st 2018
- Thanks to those prompt members who’ve already enrolled in. Please note that there is a new offering this season; a monthly winter share. Send in your membership forms soon! Members who pick up at Park school or the farm may hand in their membership forms at distribution.
- The annual CSA potluck will be on Sunday Oct. 7th; see details below:
- Our annual fall event begins at 2pm with an educational field walk so please be prompt.
- This is held rain or shine and will conclude at 5pm.
- Weather appropriate outer wear including boots is essential for comfort.
- Please bring a dish to pass that feeds four or more people. It helps to include a recipe with list of ingredients for the benefit of those who may have food allergies.
- If you bring a dessert please consider bringing a main dish as well. The food is always awesome and sometimes we run low on main dishes! Although soup is delicious it is somewhat difficult to handle and we do not have outlets in the barn to run crock pots.
- We will provide meat, beverages, and cups; please bring your own place settings and chairs.
- No pets are allowed!
- Park in the grassy area to the left of the barn at the CSA farm 2112 County Line Rd Alden. 1 mi. north of Rt. 20 and 2.5 mi. south of Rt. 33. GPS will take you on a less direct course and signage is missing.
Farm News form Jane
The autumn harvest continues as we gather in all the winter squash. We have Carnival, Butternut and Honeynut squash left in the field. The other roots are growing very quickly and although we like to keep them in the ground until it cools we may need to “pull” them before they get too late. That’s a good problem of course. Some years it is cool and we wonder if all the roots will mature before the cold weather comes. I hope that everyone has either tried their kohlrabi a or has at least picked a recipe to try. One of our worker share members brought a kohlrabi frittata this morning and it was fantastic on a cool damp morning. We did a sampling of different squash varieties this weekend for a “comparison and they were all very sweet and delicious. I actually blended all the remaining squash and had warmed for breakfast today; a few pecans on top and it was the breakfast of “champions”! Gotta love those cucurbitas…
And hurrah for Fall and the annual potluck! We look forward to showing members the farm and how we cultivate your produce so we always have an educational farm tour to begin the afternoon. Each year we have a “squash blossom” patch that eventually produces fruit so that there are pumpkins to pick and take home. Unfortunately, this year the supply that the deer left is minimal. You are never the less welcome to search for a “good” one! The weather looks perfect for an afternoon in the sun. We set up tables outside but please do bring your chairs. We hope that ya’ll come… We’re looking forward to seeing you at the farm! Don’t forget to bring something yummy! Until Sunday, Jane
Produce: Delicata squash Adirondack Red potatoes Garlic Cippolini onions
Golden beets Cone cabbage Red kale Bok choy Tomatoes
Fruit shares: Cortland apples Red Plums
– Delicata has a delicate skin and can be eaten whether it’s roasted, baked or grilled.
– Cone cabbage is just like its round cousin in flavor and texture. Enjoy it in your favorite recipes!
– This will be the last share with tomatoes; enjoy…
– Red kale is tender and could be eaten raw in a salad. Chiffonade it first. It will add color and lots of nutrition.
AUTUMN BEET AND VEGETABLE SALAD WITH CHEESE AND NUTS
Dressing: 1/3 cup minced onions; 5 tablespoons cider vinegar; 3-4 tablespoons chopped fresh basil or parsley; 11/2 tablespoons Dijon mustard; 1/2 cup olive oil; salt and pepper to taste
Salad: 2 cups cooked, diced yellow or red beets; 1 1/2 cups blanched, diced carrots; 1 1/2 cups cooked, diced waxy-type potatoes; 1 cup diced roasted red peppers; 11/2 cups diced Jonathan apples; 4-6 ounces cheese, crumbled; 2/3 cup nuts, toasted 6-8 minutes at 350 degrees
Make dressing: Combine onions, vinegar, basil or parsley, and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them. Arrange in separate piles in a wide, shallow bowl. Serve at room temperature. Just before serving, sprinkle salad with cheese and nuts, add more salt and pepper to taste, and toss gently. The original recipe calls for blue cheese and hickory nuts, but other nuts and cheeses can be used according to your preference. Makes 8-12 servings. Recipe from MACSAC
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
GARLICKY BOK CHOY
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
BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.
LUNCHTIME BOK CHOY FRIED RICE
2 teaspoons peanut oil, divided; 2 teaspoons sesame oil, divided; 1/4 cup diced kohlrabi; 1 cup diced bok choy; 1 1/2 cups leftover cooked rice (chilled or at room temperature); 1/2 cup leftover cooked diced lamb, beef, pork, or poultry; 1/2 teaspoon minced ginger 3 tablespoons chopped leeks; 1 egg; bottled chili garlic paste (optional); 1 1/2 tablespoons soy sauce
Heat a wok or cast-iron skillet over medium-high flame a few minutes. Add 1 teaspoon each of the peanut and sesame oils; swirl to coat bottom of pan. Add kohlrabi; stir-fry 2 minutes. Add bok choy; stir-fry 2 minutes. Push vegetables to outer edges of pan, add· remaining peanut oil, and swirl to coat exposed surface. Add rice, meat, and ginger; stir-fry 23 minutes. Stir in the leeks. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the· pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan. Serve hot. Makes 2 servings. Recipe from MACSAC
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 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
STUFFED CABBAGE ROLLS
12 cabbage leaves*; 1-pound hamburger; 1/2 cup uncooked instant rice; 1 medium onion, chopped (about 1/2 cup); 1 can (4 ounces) mushroom stems and pieces; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic salt; 1 can (15 ounces) tomato sauce; 1 teaspoon sugar; 1/2 teaspoon lemon juice; 1 tablespoon cornstarch; 1 tablespoon water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Sauté hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 3500 oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. Serves 4-5
SCANDINAVIAN CABBAGE SOUP
2 C. Cabbage, chopped; l cp Onion, sliced; l cp celery slices; 1 cp peas; l cp thin sliced carrots; 2cps creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
BRAISED CABBAGE AND VEGETABLES
1/4 c. olive oil or peanut oil; 4 green onions, chopped; 1 medium bell pepper, diced; 1/2 tsp crushed red pepper flakes (optional); 2 cloves garlic, minced; 1head cabbage, shredded; 1 c water or chicken stock; Salt and pepper to taste
Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away. Makes 6 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. Makes 6 servings.
Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE
1 1/2 cups dried red kidney beans, soaked for 4 hours or overnight; 2 bay leaves; 1/2 teaspoon thyme leaves; sea salt; 1 white onion, finely diced; 1 large bunch kale; 2 tablespoons olive oil, plus extra to finish; 3/4 cup chopped cilantro; 3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours. Slice the kale leaves from their stems with a knife. Chop coarsely into 1- or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro. SERVES 4 Recipe from Local Flavors.
SAUSAGE, POTATO AND KALE SOUP
1-pound bulk Italian sausage 4 C half-and-half, 3 C cubed potatoes, 2 C chicken broth, 2 C whole milk, 1 onion chopped, ½ tsp. oregano, ½ tsp. red pepper flakes, ½ tsp. black pepper, 2 cups torn kale leaves (bite size pieces).
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes. Recipe form Allrecipes.com
VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender. Recipe from Care 2 Healthy Living
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 T
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
SAVORY WINTER SQUASH WITH SAUSAGE STUFFING
1 Medium-size winter squash, cut in half and seeded; 1/3 lb. sausage meat; 1 medium-size onion, peeled and finely chopped; 1/4 Cup corn bread cubes; 1/4 Cup fine dry bread crumbs; pinch of allspice; 1/4 cup warm water; salt; 1 egg yolk, lightly beaten; Melted butter
Crumble the sausage meat into a large skillet and fry until light brown. Pour off all but 2 tablespoons fat. Add the onions and sauté for 5 minutes. Mix in the bread cubes, bread crumbs, allspice, water and salt to taste. Mix well with your fingers, breaking up any large sausage pieces. Stir the egg into the stuffing. Preheat oven to 350 degrees F. Fill the squash cavities with the stuffing and arrange the squash halves on a baking sheet. Use crushed aluminum foil to keep the halves from tipping. Bake for 1 to 11/2 hours or until tender, brushing occasionally with melted butter. SERVES 2
ROASTED DELICATA SQUASH WITH ONIONS
2 pounds delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard
Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating Well.com