Summer Share Twenty one October 11th 2016
Important information:
- There are four more summer shares after this week; we conclude on Nov. 8th/10th.
- There will be an email coming next week regarding winter/annual shares; thanks for your patience!
- Please watch for an email regarding fresh pastured raised turkeys available the weekend before Thanksgiving.
Farm News from Jane
Thanks to all our members who came out for the farm walk and potluck yesterday. We really enjoyed meeting and visiting with you. Although the day was a bit brisk we were blessed with no rain, beautiful pumpkins and a few other “goodies” to take home. Thanks to everyone for the delicious assortment of yummy foods! It always so nice when someone cooks fir you isn’t it?!
What a brisk morning it was at 31degreestoday! It will take a bit of time to adjust to the cooler morning temperatures. I think that it would be easier if it were light as the combination of dark and cold is a bit overwhelming… All of our hands were a bit “freezy” this morning while harvesting and bagging produce. Everyone was a good sport about it; I think I was the only one who needed to switch jobs for a while to get out into the sun to warm my hands. The fresh cut field greens were almost frosty; I think that we worked even faster to get them bagged. We do not appear to have any frost damage as yet but this evening will be the real test as they are calling for a freeze in the “outlying” areas.
The cover crops are looking very green and lush since we’ve had some precipitation and cooler temperatures. It’s always an encouragement to see the dense healthy growth of clover, triticale or wheat that’s been sown and that will provide next year’s fields with lots of soil building material. Even though we are still harvesting this season’s veggies we are already preparing fields for next year’s crops. Some like garlic will be planted later this month or in early November.
We’ve harvested the first planting of Brussel sprouts and because the conditions were not great for them we left many of them in the field. We had to harvest some of the second planting to have enough for tomorrow’s shares. Hopefully after this morning’s cold they will be extra sweet! Some of the fall crops are actually sweetened by a frost so I guess we should be happy for the “chill! Enjoy your hearty fall fare and the full moon this Friday, Jane
Produce: Chieftain red potatoes Spanish onions Garlic Starbor Kale Brussel sprouts
Spaghetti squash Fall greens Cauliflower (Tuesday this week, Thursday next week)
Fruit share: Macoun apples Stanley plums
–Macoun apples are a Macintosh Jersey Black cross which have a great flavor and are wonderful for baking also. The patent for the Honey Crisp apple listed the Macoun and Honey Gold as its crosses but has been since been genetically disproved.
– Stanley plums are great for crisps and kuchen or try freezing some for holiday or winter baking.
Produce tips:
– Brussels sprouts will keep best if left on the stalk and refrigerated. If you remove them from the stalk first bag before refrigerating. The weather conditions caused some of the lower sprouts to darken or split. Just remove a few of their outer leaves before cooking.
– Cauliflower; there are several varieties of cauliflower in Tuesdays shares; white, orange and even a few Romanesco. Please bag before refrigerating. It’s best to enjoy it when it’s fresh and crisp!
– Starbor kale is harvested by the stalk instead of stripping their leaves. It may be refrigerated as is or the leaves may be removed from the stalk before bagging.
Recipes
APPLE BUTTER
6 lbs firm, tart apples, peeled and quartered; 1 quart apple cider; 1 1/4 c sugar; 2 tsp cinnamon; 1/4 tsp salt; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg
Place apples in cider in pot. Bring to boil; cook over medium heat, stirring often, until soft, about 30 minutes. Remove from heat. Using hand mixer on high speed, puree apples. Return to heat, and stir in sugar, cinnamon, salt, cloves and nutmeg. Boil rapidly, stirring constantly to prevent splattering. Cook until thick enough to spread. Test: Pour a Tbsp of hot mixture onto chilled plate. If no rim of liquid forms, it is ready. Pour into hot, sterile jars. Attach hot, sterile lids and rings. Process 5 minutes in boiling water bath. Makes 3 pints Recipe from Farm-Fresh Recipes.
APPLE COBBLER
1 c sugar; 2 Tbsp flour; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 6 c peeled, sliced apples
For topping: 1 c flour; 1 c sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened
In large saucepan, combine sugar, flour, cinnamon, nutmeg and apples. Stir gently to coat with sugar mixture. Cook over medium heat 7 minutes, or until just slightly softened. Spoon into buttered 7 I 1/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. Distribute over fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings Recipe from Farm-Fresh Recipes.
PLUM CRISP
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.
PLUM KUCHEN
1 cup plus 2 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons sugar; 1/4 teaspoon sea salt; 4 tablespoons cold unsalted butter; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 teaspoon freshly grated orange zest; 1/4 cup milk
The Fruit & Topping: 10 to 12 plums; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground cardamom or cinnamon,
Preheat the oven to 375°F. Lightly butter an 8-cup gratin dish or tart pan. Pulse the flour, sugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they’re small, leave them in halves; otherwise quarter them. If you’re using round plums, such as Elephant Heart, slice them into wedges about 1/2 inch thick. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible.
Serves 6; Recipe from Local Flavors.
GINGER PLUM GELATO
3 C whole, unpeeled, pitted plums, ground fresh ginger to taste, 1/2 tsp cinnamon, 2 T water, 2 C whole milk, 3/4 cup brown sugar, 3/4 cup white sugar, 4 egg yolks, beaten, 1 C heavy whipping cream
Place plums, ginger and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside. In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream. Pour plums into the mixture by straining through a colander to catch the skins. Add cinnamon and liqueur if desired. Press plastic wrap onto bowl of custard. Refrigerate several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture. Yield: 1 quart. 8 Servings Prep: 25 min. + chilling Process: 20 min. + freezing
SPAGHETTI SQUASH AMERICANA (substitute 2 small)
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
HERB-ROASTED RED POTATOES
1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings; Recipe from Patricia Schindler
SPICY POTATO, SAUSAGE AND GREENS SOUP
1 pound bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. ;
Recipe from JoAnn Hoffman, Vermont Valley Farm member
CREAMED KALE AND ONIONS
3/4 lb. kale, cleaned; 1 lbs. small white onions, peeled (about 12); 2 T butter; 1.5 T flour; 3/4 c. milk; seasonings.
Cook kale in boiling salted water (enough to come halfway up on layer of the vegetable) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain; combine vegetables. Make white sauce of butter, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot. Makes 6 servings Note: You can use liquid drained from cooked vegetables for all or part of milk in making the sauce.
Recipe from America’s Best Vegetable Recipes
BRUSSELS SPROUTS AND SAUSAGE SOUP
1 #Brussels sprouts’ 1/2 pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seeds, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe form Myrecipes.com
SEARED BRUSSELS SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 serving; Recipe from Ben Hunter, Catacombs Coffeehouse
BRUSSELS SPROUTS IN CREAM CHEESE SAUCE
1-1/2 lbs. Brussels sprouts; 1 pkg. (3 oz.) softened cream cheese; 1/4 cup sour cream; 2tbs. cream; 1 tsp. lemon juice; 1/4 tsp. Worcestershire sauce; 1/4 tsp. salt; 1/4 cup chopped walnuts
Trim and wash Brussels sprouts. Cut an X into the bottom of stem so they will cook evenly. Set aside. Blend cream cheese, sour cream and cream in the top of double boiler. Stir over simmering water until heated. Add lemon juice, Worcestershire and salt. Mixture should be of pouring consistency. Add more cream if needed. Keep sauce warm over water until vegetable is cooked. Cook prepared Brussels sprouts according to the Paul Mayer Method on page 4. Drain well. Place in heated serving dish. Pour hot sauce over Brussels sprouts. Garnish with nuts. Serve immediately.
Makes 6 servings; Recipe from the Fresh Vegetable Cookbook.
CAULIFLOWER WITH WHITE SAUCE OR CHEESE SAUCE
F or an easy cream sauce whisk one cup of milk in a 2 cup measuring cup with 2 T. flour until well blended add 1 T. butter, 1/4 tsp. salt and 1/8 tsp. of pepper.
Microwave on high for 1 min. Stir well. Wave for another minute and stir again. Continue at 30 sec. intervals stirring well after each time until thickened. If cheese sauce is desired add 1/4 cup favorite cheese and heat and stir until well blended.
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 35 minutes, until golden brown. Makes 6 servings
KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice, Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman