- An email was sent regarding fresh turkeys for Thanksgiving; please contact Meg @ firstname.lastname@example.org or call 585-300-5356. … for details.
- There are two more summer produce and tree fruit shares left after this week.
- Winter shares are still available; payments are due Nov. 10th; summer share membership forms will be sent next week.
- Please look around to find and round up any accumulated boxes before the season is over.
Farm News from Jane
This season is sure one for the records! Yesterday’s high of nearly eighty degrees and it’s the middle of October. Nice weather translates into more peppers this week; we harvested all the Bell peppers today which were at least medium in size so you’ll have some extras to freeze or make sauce or just enjoy… It looks as if tonight we may lose the last of the summer veggies with a hard frost. But the best news is that we have harvested the first of the carrots. They have grown nicely over the last few weeks so there will be carrots in the last three shares. We’ve heard from so many members whom were anxiously waiting for them to be ready!
The beets are growing very large and we are hoping that the temperatures will cool down a bit so that we may begin to harvest them for winter storage. Warm beets or any root vegetables will keep much better when they are cold at time of harvest. Of course a nice frost sweetens them up also. This rule of sweetness also applies to the Brussel sprouts and we did cut some of them today also. So perhaps next week’s carrots and the next harvest of Brussel sprouts will be even sweeter…
The season is winding down; only two more summer shares to go; unless of course you want to keep the winter squash and crucifers coming and join us for a winter share. There’s still time to decide so don’t be sad and say good bye to all your good veggies; be glad and sign on for all the goodies to keep on coming!
Stay warm with a hearty soup or stew. This is the time to get out your crock pot or slow cooker. I wish that I’d had a warm bowl of soup for lunch after this morning’s harvest! Until next week; enjoy, Jane
Produce: Brussel sprouts Cauliflower
purple Kohlrabi Carrots red beets
Head lettuce Fall greens Carnival squash
Garlic red Onions Bell peppers
Fruit Share: Crispin apples & Asian pears
– Brussel sprouts: remove outside leaves while removing sprouts from the stalk. Steam, roast or even grill; roasting caramelizes their sugars for a sweet mellow flavor. Fresh Brussel sprouts are not as strong as the ones you may find in the store.
– Cauliflower comes in white, purple, orange and green. Which one do you like the best?
– Kohlrabi is in the cabbage family and is actually a cross between the cabbage and the turnip. It resembles a root but is actually a swollen stem. Peel first before eating. They are great raw in a slaw or salad or served with a dip. They can also be steamed or boiled like potatoes and served mashed. It is available in green or purple. The purple has a bit more “zip” than the green but both have similar flavor to broccoli. It may be added to a soup or stew or stir fry. Experiment and enjoy them!
– Head lettuce was not washed this week
– The carrots were washed but will need a light touch up. Try to resist the urge to peel them for quick prep. Many nutrients for any of the root vegetables reside just under the skin.
– If grating the beets just scrub first no need to peel them!
BAKED SWEET DUMPLING (Carnival) SQUASH
1 sweet dumpling squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. 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.
*This recipe was one a member brought to the pot luck; very yummy – one of my favorites!
HARRIET’S HOT ROASTED CAULIFLOWER
1 larger or 4 small cauliflowers, about 1 pound; olive oil; sea salt
Preheat the oven to 400°F. Leave small cauliflowers whole, but slice larger cauliflower into wedges about 1 1/4 inches wide at the widest point. Brush with olive oil, season with salt, and place in a baking dish in a single layer. Bake until browned on top, about 25 minutes, then turn to brown the second side (if cut into wedges). Serves 4
1 large cauliflower; 6 tbs. butter; 2 tbs. chopped onion; 1 clove garlic; 1 tbs. chopped parsley; 2 tbs. bread crumbs; 1 hard-cooked egg, finely chopped
Divide cauliflower into nice bouquets. Cover with cold salted water. Bring to boil, and then simmer gently until barely tender. Drain thoroughly and keep warm. Melt 4 tablespoons butter in the pan in which the cauliflower cooked. Add onions and cook slowly 1 minute. Press garlic and add to onions. Continue cooking slowly a minute or so, or until onion is soft. Add parsley, bread crumbs, egg and remaining butter. Mix with cauliflower and serve.
Makes 4 to 6 servings; Recipe from the Fresh Vegetable Cookbook
CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature. About 6 servings; Recipe from The Moosewood Cookbook
3 c. shredded lettuce; 1 c. grated raw cauliflower; l/2 c. grated carrot; 3 tbsps. sweet pickle relish; 1/4 c. vinegar; 1/4 c. salad oil; 3 tbsps. Sugar; 1/2 tsp. onion salt; 1/8 tsp. pepper; 1/8 tsp. paprika
Combine lettuce, cauliflower, carrot and pickle relish in salad bowl. Shake together the remaining ingredients. Pour over salad and toss. Makes 6 servings; Recipe from America’s Best Vegetable Recipes
ROASTED PEPPER RISOTTO
2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine
Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs-to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers.
Makes 6-8 servings; Recipe from Amy Simonson
3 large bell peppers; 3 lbs chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Sauté green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; sauté 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper; Serve hot. Makes 9 servings
STUFFED GREEN PEPPERS
2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper
Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature.
Makes 2 servings; Recipe from Gallia Palace
SWEET PEPPERS WITH HERBED RICE
4 green peppers, broiled and peeled; 1/2 cup brown rice; one 2-inch strip of lemon peel; 1 tbsp. virgin olive oil; 1/2 onion, chopped; 1/4 cup raisins, soaked in ¼ cup dry white wine; 2 tbsp unsalted chicken or vegetable stock; juice of 1/2 lemon; 3 tbsp. chopped parsley; 1 tsp. fresh thyme, 1/2 tsp. dried thyme leaves; 1/8 tsp. ground coriander
Bring 1 quart of water to a boil in a saucepan. Add the rice and the lemon peel. Simmer for 25 minutes over medium heat.
Remove the stems, ribs and seeds from the peeled peppers. Cut the peppers in half lengthwise. Set four of the pepper halves aside as a garnish. Coarsely chop the remaining pepper halves and set them aside too. Preheat the oven to 4000 F. Heat 1 tablespoon of the oil in a large, heavy- bottomed skillet. Add the onion, and cook until it is translucent – about five minutes. Add the raisins and wine, stock, and lemon juice. Bring to a boil and add the rice. Stir in the parsley, thyme, coriander and the chopped peppers. Transfer the rice mixture to a 1 quart gratin dish. Mound up the rice slightly and arrange the pepper halves on top. Bake the dish for 20 minutes. Brush the peppers with the remaining tablespoon of oil before serving. Serves 4
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings
BRATWURST KOHLRABI VEGETABLE SOUP WITH PUMPERNICKEL DILL CROUTONS
1 tablespoon butter, divided, 1/3 cup thin-sliced dill pickles, 2 cooked bratwursts, thin-sliced, 1/2 teaspoon dill weed, 1 cup chopped onions, salt and pepper, 2 medium kohlrabi, peeled, thin-sliced, and chopped, 1/2 cup thin-sliced bok choy stalks, 2 teaspoons fennel seeds, 1 1/2 tablespoons butter, melted, 3 cans (each 14 1/2 ounces) beef broth
Croutons: 1/2 teaspoon dill weed, 1 cup thin-sliced potatoes, 1 1/2 cups cubed pumpernickel bread
Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt and pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Feel free to substitute pre-made croutons. Serve with reheated soup. Makes 6 servings; Recipe from MACSAC
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat 2 T. butter over medium heat. Add 1 small onion chopped, and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook two more minutes. Remove from heat and stir in fresh herbs. Makes 1-2 servings
KOHLRABI AND RADISH SALAD
3T olive oil, 1T wine vinegar, salt and freshly ground black pepper, 2 kohlrabi (about8 oz.) 1 cup of radish slices
Put the oil and vinegar into a bowl with salt and pepper to taste and mix to make a simple dressing. Peel the kohlrabi quite thinly, then cut into julienne matchsticks; wash and slice the radish. Add the kohlrabi and radishes to the bowl and stir gently to coat everything with the dressing. Serves 4 Recipe from Vegetarian Four Seasons
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into 1/2 inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Allrecipe.com
KOHLRABI 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 2T chives just before serving.
Serves 4; Recipe from Bonappetit
SEARED BRUSSEL 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 servings. Recipe from Ben Hunter, Catacombs Coffeehouse
BRUSSELS SPROUT 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
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
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour.
Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4T. minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, large pinch sugar, ½ c olive oil. Makes 4 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 YOGURT SALAD
1 lb carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
APPLE CHEDDAR SCONES
2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp cracked pepper; 1/4 cup butter or margarine; chilled, diced; 1 apple; cored, cut into 1/4″ pieces; 1/2 cup shredded sharp cheddar cheese; 3/4 cup milk; 1 egg, lightly beaten
Preheat oven to 425-degrees. Coat baking sheet with cooking spray. In bowl, combine flour, sugar, baking powder, salt, thyme, and pepper. With pastry blender cut in butter until coarse crumbs form with some pea-sized pieces. Stir in apple, cheese and milk until ingredients are moistened and dough starts to form. On lightly floured surface gently knead dough until it comes together. Shape into 7″-wide disk. Brush with egg. Cut into 8 wedges. Arrange wedges 2″ apart on baking sheet. Bake 15 minutes or until golden. Cool on pan one minute. Remove from pan; cool on rack. Makes 8 servings