Summer Share Twenty One Oct 6th 2015

Important Information:

• Thank you to all those members who have partnered with us for the upcoming winter share. We have begun enrollment for new members.
• For those who have been wondering, the countdown has begun; there are five more weeks of summer shares.

Farm news from Jane

The squash “toss” time of year is almost over as we have only one last planting of squash left to harvest. We have had lots of helpful hands from our worker share members and with a little bit of overtime from the “home crew” the mission is almost completed! It’s always a good feeling when one more crop makes it into storage in good condition. Winter squash harvest needs to be soon after it the squash is mature and definitely before a hard frost. With record breaking temperatures and dry weather in September the squash matured quite early and nicely. None of the squash is “super sized” but having them mature and well cured will make for some great eating this winter. Butternut squash is on our menu this evening. Roasting winter squash caramelizes the sugars and really enhances the flavor. Many members have also commented on roasted cauliflower this season as it seems to be a “featured” veggie in cooking magazines, cooking shows as well as restaurants. It’s nice to have so many different vegetables to choose to roast. Now that the cool weather has begun it’s nice to have the oven on to help warm up the kitchen. So roasting lots of different crucifers or roots works well. Although the prep takes longer I find that if I do the cutting, peeling etc. while the oven is pre heating then I have at least a half hour to do another job while dinner is fragrantly cooking away without much oversight! And don’t forget to roast some garlic and onions too…

We hope to begin harvesting carrots in the coming weeks. Although we haven’t had a light frost as yet the cooler weather should help to sweeten them up. Carrots grown in cooler weather have greater sugar content and so are much sweeter than carrots grown through the heat of summer. It seems odd that they’ll be the last of the root vegetables to be ready! But all good things come to those who wait. But for now enjoy what’s  in season. Enjoy the warm days ahead, Jane

 

Produce:   Orange, Purple or Romanesco Cauliflower   Head lettuce   Daikon Radish   Celeriac  

               Bok Choy   Shallots   Cipollini onions   Adirondack red potatoes   Butternut squash

 

Fruit Share:      Asian Pears      Macoun Apples

 

Produce tips

– Daikon radishes are a great addition to a stir fry. They are best kept bagged and refrigerated to keep their crisp texture.

– Celeriac is a storage vegetable but will keep longer stored in the refrigerator or even a cool garage or basement.

– Butternut squash does not need to be refrigerated.

– Please place the Bok Choy in a plastic bag before refrigerating.

-To roast the root vegetables first peel (if necessary) then cut in uniform sizes and sprinkle them with oil in a to coat. Roasting can be slow in a moderate oven or quicker in a hot oven. Adjust for your schedule, season and enjoy!

 

Recipes

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.

 

SESAME SOY BRAISED BOK CHOY

1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds

Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC

 

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

 

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 3-5 minutes, until golden brown. Makes 6 servings

 

ROASTED POTATOES WITH SOUTHWESTERN SPICES

Cut potatoes into bite sized pieces coat with olive oil. Roast in 425 degree oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.

 

SMASHED CELERY ROOT WITH HORSERADISH

1/4 cup extra virgin olive oil, plus extra to mash; 2 garlic cloves, crushed; 6 scallions, trimmed and chopped; 3 1/4 cups peeled and finely diced celery root; 3 1/4 cups peeled and finely diced potatoes; 2 inch piece of horseradish, peeled and finely grated (or 3 tablespoons ready-grated); 1 1/4 cups vegetable stock; 2 tablespoons chopped flat-leaved parsley; salt and freshly ground black pepper

Heat the oil in a saucepan. Add the garlic and onion and sauté slowly for 5 minutes. Remove with a draining spoon and set aside. Add the celery root, potatoes, and horseradish to the pan and sauté for 5 minutes. Pour the stock into the saucepan and bring to a boil. Cover and simmer for 25-30 minutes until the vegetables are tender. Remove the lid and boil until the liquid is reduced to the point where almost nothing remains and the mixture is sticky. Stir in the reserved garlic and onion. Add the parsley, salt, and pepper and mash coarsely with a fork, beating in more olive oil to taste.

Serves 4; Recipe from A Handful of Herbs.

 

VEGETABLE GOULASH

2 pounds white root vegetables: turnips, kohlrabi, celery root, parsnips; 8 ounces onions; 2 Tbsps butter; 1 Tbsps mild paprika pepper; 1/2 tsp caraway seeds; salt and freshly ground black pepper; 2/3 cup sour cream

First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. Melt the butter in a large saucepan, put in the onions, cover and cook gently for 5 minutes, then add the root vegetables, paprika and caraway and stir well. Pour in a scant Y, cup of water or vegetable stock and add a teaspoonful of salt. Cover tightly and leave over a gentle heat for 45-60 minutes, or until the vegetables are very tender and bathed in a glossy brick-red sauce. Keep an eye on it and add a tablespoonful of water if it looks as if it’s sticking. Stir in 2 tablespoons of sour cream, check the seasoning, then serve, with the rest of the sour cream.

Serves 2; Recipe from Vegetarian Four Seasons.

 

KOHLRABI OR  CELERIAC AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2 T chives just before serving.
Serves 4; Recipe from Bonappetit

 

RADISH AU GRATIN

1/2 cup milk; 1/2 tsp freshly grated ginger; 1 1/2 pounds radishes, peeled and cut into I-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp oil, or pan spray as needed; 1/3 cup half-and-half; 1 cup chopped onion; 1 cup cottage cheese, drained; 1 tbsp butter; 4 tbsp freshly grated Parmesan cheese; 2 tbsps flour

Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Cook radish in boiling water until tender, about 15 minutes. Heat oil in skillet; add onions and cook, stirring frequently, until tender. Stir in butter and flour and stir over low heat, 3-4 minutes. Slowly add milk, stirring, and cook until sauce is thickened. Stir in ginger, salt, pepper, and half-and-half. Add drained cottage cheese and stir until cheese is somewhat melted. (It will finish melting while it bakes with the vegetables.) Spread radish mixture into prepared baking dish. Pour the sauce over the vegetables and sprinkle with the Parmesan. Bake until bubbly and slightly brown on top, 45-60 minutes. Makes 3-4 servings.

Recipe from Edith Thayer, Vermont Valley Farm member

 

CHUNKY SPICED APPLESAUCE

10 cups cubed, peeled apples (about 3 pounds); 1/2 lemon; 2 cups fresh cranberries; 1 cup granulated sugar; 1/2 cup maple syrup; 1/3 cup water; 1/2 tsp ground cinnamon; Pinch freshly grated nutmeg

Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours. Yield 7 cups; serving size about 1/2 cup. Makes 12 servings

 

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

 

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

 

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.