Summer Share Twenty Three October 25th 2016

Important information:

• Where have all the boxes gone? We were extremely short preparing for shares this week; please check the trunks of all your vehicles as well as around your porch, garage, “back room”, basement etc… Thanks!
• There are two more weeks of share remaining after this week.
• Thanks for your great response to winter shares; there are still memberships available.
• Summer share information/membership form will be attached to next week’s newsletter.

Farm News from Jane

I really did enjoy the smell and crunch and shuffling through the leaves today. I was surprised that after all that rain they would be so dry! The skies today look like a glimpse of November with the shades of gray, blue and lavender. It is only a week away although that seems almost impossible to comprehend. After so many months of summerlike weather it feels odd to be facing the likes of winter. A few people have shared that the Farmer’s almanac has predicted lots of snow after a warm beginning to winter. Time will tell of course… Right now we are just appreciating the three inches of rain we received on the weekend. The carrots, collards, kale and other crucifers will continue to grow even through this cold spell.

We did harvest more crucifers today and so this week we will have either cauliflower, Romanesco or Brussel sprouts for shares. The Delicata (sweet potato) squash will be finished after this week. I guess that is good as they are not a great “keeper” because of their thin skins. So enjoy them while they last. We usually are more concerned about how veggies will keep after a wet year but this dry year has shown itself to be just as interesting. Now that the soil temperature is cooling down we will begin the harvest the root crops in earnest and put them into cold storage.

The kohlrabi has shown itself to be a winner in the race for “what grows the fastest in the fall” contest. The celeriac is more of a tortoise than a hare in that race! We hope to be able to harvest both leeks and carrots for the last two remaining shares. The first planting of spinach and some head lettuce is now nestled in the high tunnel. There will be another planting of spinach ready to be transplanted into the high tunnel shortly. We’re getting ready for those yummy winter shares and want to have some fresh greens for those cold winter days too! Hope that you can enjoy a nice cozy fire or at least a nice warm house to come home to. It’s even better if some delicious aroma also greets you… Here’s to the cook!

Have a great week, Jane

 

Produce:   Red head lettuce   Rutabaga   Fennel   Keuka Gold potatoes   Garlic   Spanish onions  

Collards   Delicata/Carnival squash   Cauliflower/Romanesco (Tuesday)   Brussel Sprouts (Thursday)

 

Fruit Share:   Crispin apples   Bosc pears

 

Produce tips:

– Fennel should be bagged and refrigerated for storage. Remove fronds before other prep. Fronds may be used in salad on atop a roast (I love them on pork). It is also wonderful on baked or broiled fish. Try substituting it for celery in a recipe. It belongs to the same Umbel family as parsley, dill, celery, carrots and anise. No wonder licorice lovers like it!

– Rutabaga will store one week on the counter but bagged in the refrigerator for up to one month. Scrub them vigorously with a vegetable brush to remove residual soil. For maximum nutrition do not peel. Try making rutabaga chips: deep fry 1/8 in. slices in very hot oil until golden brown. Do not crowd pan while frying. Drain on paper towel, sprinkle with salt and pepper or seasoning of choice, and serve. Good for dipping raw or cooked. They are also good boiled and mashed (20-30 min.) or cubed and roasted like potatoes. Grate raw into salads or try a winter slaw combining grated rutabaga, celeriac, carrot, radish and apple with chopped parsley and a lemon/oil dressing.

– Do refrigerate Brussel sprouts. Pop or cut them off before bagging and storing for more than a few days.

 

Recipes

NUTTY BRUSSEL SPROUTS

3 c Brussels sprouts; 3 Tbsp red wine vinegar; 3 Tbsp honey; 1 Tbsp minced onions; 2 tsp Dijon mustard; 1/3 cup walnut or olive oil; Salt and pepper, to taste; 3/4 cup chopped walnuts or pecans

Remove loose or discolored leaves from sprouts. Cut an X with paring knife through stem end to assure even cooking. Steam in vegetable steamer until just barely tender, about 6 minutes. Combine vinegar, honey, shallots and mustard in jar with tight-fitting lid. Let sit for 5 minutes. Add oil, salt, and pepper. Close lid, and shake well to emulsify. Toss cooked Brussels sprouts with the vinaigrette and walnuts. Serve immediately. Makes 6 servings

 

BRUSSELS SPROUT WITH BACON AND BALSAMIC VINEGAR

1 pound Brussels sprouts; 1-2 tablespoons butter; 1/4 pound bacon, chopped; 3 tablespoons balsamic vinegar; 1/2 cup finely chopped onion or shallots; salt and pepper to taste

Trim ends off Brussels sprouts and halve the large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, then drain well. Meanwhile, cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from pan. Add onions; cook until brown. Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon. Toss until hot. Makes 4 servings.

Recipe from Lee Davenport, Harmony Valley Farm member

 

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

 

CAULIFLOWER CHEESE PIE

Crust: 2 cups packed grated raw potato; ¼ cup grated onion; ½ tsp salt; 1 egg white; flour for your fingers; oil

Filling: 1 tbsp olive oil; 1 cup chopped onion; 2 cloves of garlic, minced; ½ tsp salt; pepper to taste; ½ tsp basil; ¼ tsp thyme; 1 cauliflower, in small pieces; 2 eggs; ¼ cup milk; 1 cup packed grated cheese; paprika

Preheat oven to 400 degrees. Oil a 9-inch pie pan. Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured hands, building up the sides in to a handsome edge. Bake for 30 minutes then brush the crust with a little oil and it 10 minutes more. Remove from oven and turn the temperature down to 375. Heat the olive oil in a large skillet. Add the onion, garlic, salt, pepper and herbs, and sauté over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally, about 10 minutes. Spread half of the cheese into the baked crust (ok if still hot). Spoon the sautéed vegetables on top then sprinkle on the remaining cheese. Beat the eggs and milk together and pour over the top of the cheese. Dust lightly with paprika. Bake at 375 for 35 to 40 minutes or until set. Serve hot or warm.

GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES

1 large head cauliflower, broccoflower, broccoli, or Romanesco; 1 bunch flat-leaf parsley, stems removed, leaves finely chopped; 2 tablespoons finely chopped tarragon; 1/2 cup chopped Spanish green olives; 2 tablespoons drained capers, rinsed; 1/3 cup olive oil; sea salt and freshly ground pepper; Manchego cheese

Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1/2 teaspoon salt, and plenty of pepper.  Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top. Serves 4 to 6; Recipe from Local Flavors

 

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

 

COLLARDS WITH POTATOES

2 bunches collard greens or a mixture of collards and kale; sea salt and freshly ground pepper; 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced; 3 or 4 strips bacon, cut into small pieces, optional; 2 tablespoons peanut or olive oil; 1/2 onion, finely diced; 2 plump garlic cloves, finely chopped; good pinch red pepper flakes; hot pepper sauce or vinegar for the table

Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It’s messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.

LENTIL AND GREEN COLLARD SOUP
1 tablespoon olive oil, 1 bunch collard greens – rinsed, stemmed and thinly sliced, 1 large onion, chopped, 1 tablespoon salt, 1 cup dry red lentils, rinsed and drained, 6 cups water, 2 tablespoons minced garlic,

1 tablespoon ground cumin, 1 teaspoon ground cinnamon
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. Prep 15 min; Cook 30 min; Ready in 45 min

 

GRILLED (OR GRIDDLED) FENNEL AND ONIONS WITH PARMESAN

1/2 large sweet onion (do not cut off root end); 2 fennel bulbs (stalks removed), about 1 pound total; 2 tablespoons olive oil; salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan

Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes. Makes 6 servings; Recipe from MACSAC

 

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

 

CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER

1/2 small cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves

Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper. Serves 4

 

POTATO FENNEL SOUP

1 tbsp butter or oil; 4 cups thinly sliced onions; 2 tsp salt; 4 medium potatoes, sliced into thin pieces 1-2 inches long; 1 cup minced fennel bulb; ½ tsp caraway seed; 4 cups water; white pepper to taste; sour cream and fennel fronds for garnish

Melt the butter or heat oil in a kettle or Dutch oven. Add the onions and 1 tsp of salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very soft and lightly browned. Add the potatoes, another ½ tsp salt, fennel and caraway seeds. Sauté over medium heat for another 5 minutes, then add the water. Bring to a boil, then partially cover and simmer until the potatoes are tender 10-15 minutes. Taste and adjust salt; add white pepper. Serve hot topped with sour cream and fennel fronds. Serves 6; Recipe from The Moosewood Cookbook

 

FENNEL SLAW

2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp chopped fresh dill; 1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb fennel bulb

Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings; Recipe from Farm-Fresh Recipes

 

APPLE RUTABAGA SOUP

Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. add salt and cayenne pepper to taste.

 

MASHED RUTABAGA WITH ORANGE

2 pounds rutabaga, peeled and diced; 2 tablespoons frozen orange juice concentrate, thawed; 1T butter; salt and pepper; 1 orange (optional for garnish)

Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For a chunky texture, mash with a potato masher. For a smoother texture, run rutabagas through a food mill or process in a food processor until smooth. Stir in orange juice concentrate and butter and season to taste with salt and pepper. Garnish with fresh orange zest or thin slices of orange. This can be made ahead and refrigerated or frozen, then warmed in the oven. It goes well with sage-rubbed pork and mushrooms or ham. Makes 6 servings

 

CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS

3 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4 cup dark brown sugar; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 cup chopped walnuts; 1 tbsp butter; 1/8 tsp ground cinnamon

Preheat oven to 400°F.  If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.  Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

 

CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON

2 Tbsps butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 pounds rutabaga; 4 Tbsps light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)

Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup. Serves 4; Recipe from Vegetarian Four Seasons.