- There are three distributions remaining including this week.
- Summer share information and membership forms will be sent out in a few weeks.
Farm news from Jane
It snowed while the sun was shining at the same time yesterday and I was secretly hoping for a rainbow to “top it off”! Lots of colorful hats and boots dotted the procession as we walked down the lane visiting the pigs and picking a few vegetables at yesterday’s potluck and field walk. We have some of the most hale and hearty CSA members! Although the weather conditions were a bit on the wintry side we enjoyed the knowledge that Ben & Daniel shared as our guides. Ben explained our composting methods and how its use has revitalized our soil’s microbes over the last few years. There were lots of good questions and then afterwards lots of great food! Beets, apples and squash were popular dishes. I was particularly fond of the apple, carrot beet salad. There was such a nice selection of entrees, hot and cold, something to please everyone’s palate. It was especially nice to have a chance to visit and make some new acquaintances. What is it about sharing a meal that makes everyone exceptionally friendly? We all had a chilly but wonderful time.
This week we’ve dug the first of the orange carrots. We will have purple carrots as well in the next few weeks as the summer share season winds down. There are a few things that we haven’t harvested for shares as yet like fingerling potatoes and Brussel sprouts so there are a few different veggies to look forward to. I hope that everyone has enjoyed the different cauliflowers varieties this season. I have to admit that it is one of the crucifers that I could eat almost every night while it is in season. It is never the same once it is frozen. I always hope to get some pickled but never seem to make the time. I think that I begin to slow down as winter approaches; perhaps that are how some animals are before hibernation season! But miles to go before we “sleep”…
The progress continues on the high tunnel and we have had many offers of assistance when it comes time to “pull the plastic” over it. Winter weather is coming as we were reminded this past weekend so winterizing equipment and buildings have also begun. Thanks again to all of you faithful farm lovers who came out on Sunday. We appreciate all your effort preparations and support, Jane, Daniel & Ben
Produce: Orange carrots Cabbage Spaghetti squash Kale
Red Cipollini onions Adirondack Blue potatoes Fennel
Fruit: Asian Pears Jonagold Apples
–Fennel can be eaten fresh or roasted. The fronds may also be added to a salad.
– This week’s kale is a whole kale plant. It is a variety bred for this purpose. Just “strip” the leaves from the stem and place in a plastic bag until ready to prepare.
QUICK MEAL CABBAGE WITH HAM AND SESAME SEEDS
2 tablespoons vegetable oil or olive oil; 6-8 cups shredded cabbage; 2 teaspoons minced garlic; 1/2 cup chicken or vegetable stock or water; 1+1/4-1/2 teaspoon hot red pepper flakes; salt and pepper to taste; 1/2 cup thin strips of ham; lemon juice; toasted sesame seeds Heat oil, garlic, and pepper flakes in large skillet. Add ham; sauté 1 minute. Add cabbage. Stir in stock. Cover, and simmer hard until most of the stock is absorbed and cabbage is wilted and tender, 5-10 minutes. Add salt, pepper, and lemon juice. Garnish with sesame seeds. Inspired by a recipe by Pam Anderson with Karen Tack in Cook s Illustrated January 1995; Serves 4
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
FRUITED CABBAGE SLAW
1/2 pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
SCANDINAVIAN CABBAGE SOUP·
2cps 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.
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
FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt. Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm
PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings
1 large fennel bulb, including the greens; 1 tbsp unsalted butter; 1/2 tbsp olive oil; sea salt and freshly ground pepper; grated zest and juice of 1/2 lemon; 1/2 garlic clove, minced; 1/4 to 1/2 pound fettuccine; Parmigiano-Reggiano cheese
Peel or discard, if badly bruised, the tough outer layers of the fennel, then quarter the bulbs, setting aside the greens, and slice thinly. (The core will cook to tenderness.) Heat a large pot of water for the pasta. Melt 1 tablespoon of the butter with the olive oil in a wide skillet. Add the fennel and sauté over high heat, stirring occasionally, until browned in places, 7 to 10 minutes. Season with 1 teaspoon salt. Toss with the lemon juice, and then add 1 cup water. Reduce the heat and cook, covered, until the liquid has evaporated. Add another 1/2 cup water and continue cooking in this fashion until the fennel is very soft and deep gold in color, about 25 minutes in all. Season with pepper. Chop a handful of fennel greens-enough to make about 1/3 cup-with the garlic and lemon zest and set aside. Add salt and the pasta to the boiling water and cook until the pasta is al dente. Scoop it out and add it to the pan with the fennel and the chopped greens. Taste for salt and season with pepper. Serve with the cheese, finely grated or thinly shaved over the top; serves 4 to 6.
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.
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
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
AWESOME PEAR OR APPLE PANCAKE
3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste
Warm an iron skillet in a 425 degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings
BAKED PEARS WITH ALMONDS AND YOGURT
6 firm, ripe pears; 1/4 to 1/3 cup honey, depending on sweetness of pears; 1 teaspoon vanilla; 1/2 cup slivered almonds; 2 tablespoons butter; 1 cup yogurt
Preheat oven to 350 F and grease a 9-inch baking dish. Core and slice pears (do not peel unless skins are tough or if you want the dessert to be especially fancy). Arrange the slices of pears in attractive rows in the prepared dish. Mix honey and vanilla and drizzle over pears; top with the almonds and dot with butter. Bake in preheated oven 10 to 15 minutes or until pears are tender. Baste frequently during the baking, using the accumulated juice. Serve hot or cold, topped with yogurt. Yield: 6 servings Recipe from Naturally Delicious Desserts and Snacks.
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
BLUE POTATOES MASHED WITH GARLIC
3 pounds blue potatoes, 2 1/2 ounces roasted garlic, 2 ounces sour cream, 1/2 ounce butter, 1 ounce, Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy
SPAGHETTI SQUASH GRATIN WITH CHANTERELLES
spaghetti squash, about 3 lbs., 1 lb. of chanterelles, 5 T. unsalted butter, sea salt and freshly ground pepper, 2 cloves garlic, chopped, 1 c. half and half or cream, freshly grated Parmesan cheese
Lightly butter a shallow baking dish and preheat the oven to 3750. Poke a few holes in the squash and bake until it’s browned and soft, about 1 hour. While the squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible – they drink up water like a sponge. Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook them over medium heat until tender, 10-15 minutes. Season with salt and pepper, add the garlic and the half and half, and simmer gently until the half and half and mushroom juices are reduced about a third, about 10 minutes. When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping in into spaghetti like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half and half over it, and cover lightly with cheese. Return to the oven until heated through and the top is crisped and browned in places, 15-20 minutes. Recipe from:
Local Flavors Cooking and Eating from America’s Farmers’ Markets by Deborah Madison Serves 8.
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
CARAMELIZED APPLE TART WITH CINNAMON CUSTARD
3 apples; 2 tbsp unsalted butter; 2 tbsp sugar; 1/2 cup butter at room temperature, plus extra; 1/2 cup sugar; 3 medium eggs, at room temperature; 1 tsp vanilla extract; pinch salt; 1 cup all-purpose flour; 1/2 cup heavy cream; 1 tsp ground cinnamon; 1 egg yolk; confectioners’ sugar
1. Preheat the oven to 375°F. Butter a 9-inch tart pan, Peel and core the apples, then slice them into 1/2-inch wedges, Melt the butter in a wide nonstick skillet, add the apples, and sprinkle them with the sugar. Cook over high heat, occasionally flipping the apples, until they start to caramelize, then reduce the heat to medium, Keep a close eye on the apples, turning them frequently so that they don’t burn. This will take about 15 minutes in all. Turn off the heat. To make the batter, cream the butter and sugar in a mixer with the paddle attachment until light and fluffy. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla and salt, and then stir in the flour. Smooth the batter into the tart pan with an offset spatula, pushing it up the sides to make a rim, lay the apples over the batter. Mix the ingredients for the cream together, and then pour it over the apples. Set the tart on a sheet pan and bake until the crust is golden and starting to pull away from the sides, about 35 minutes, let cool for at least 20 minutes before serving. Remove the tart from the rim, place it on a serving plate, and sprinkle with confectioners’ sugar; Serves 6