Week Twenty-Two October 6th 2014
- Thank you for your support for winter shares; payment is due unless other arrangement were made ahead.
- There are three weeks left of summer shares; final distribution is on Oct. 28th/30th.
“Potluck Protocol” or “What’s up” for Sunday’s event
– Our annual fall event begins at 2pm with an educational field walk so please be prompt.
– This is held rain or shine and concludes at 5 pm.
– There will be samplings in the field but this is not a Upick event except for pumpkins.
– Families with small children should consider bringing a wagon.
– Weather appropriate outer wear including boots is essential for comfort.
– Please bring a dish to pass and if you are bringing a dessert please consider also bringing a main dish; everyone brings an appetite and the last few years the bowls are almost “licked clean”!
– Please bring a recipe card for your dish listing all ingredients; it’s important for members with food allergies.
– We will provide the meats and beverages; please bring your own place settings and chairs.
– And please no pets!
– Park in the grassy area to the left of the barn at the CSA farm 2112 County Line Rd. Alden. 1 mi. north of Rt. 20 and 2.5 mi. south of Rt. 33.
Farm News from Jane
They’ve finally arrived in the shares…carrots! We enjoy growing and harvesting carrots in the fall when the weather is cooler and the sugar content is increased. This variety is called Nelson and is a smaller, shorter day length variety. It seems like just yesterday that we were weeding them and there weren’t just tiny there were infinitesimal. But Ben’s son Lemuel always seemed to find a few that had some “meat” on them to “crunch’in” All the little ones have waited with anticipation for the carrot harvest. What is it about pulling something almost unseen out of the dirt that makes you feel like a winner or perhaps even like a pirate digging for buried treasure? Well we didn’t have to actually dig them by hand this time. We were able to run a blade under the ground alongside them to loosen them and most of them came out with just a firm tug. And because it had just stopped raining it was almost fun (for at least some of us kids)!
Today when we were harvesting the fennel we ended at a rutabaga row and so I just couldn’t resist pulling one up (kind of like that carrot thing) and the color, size and shape is beautiful. One of our worker share members was planning a pork roast this evening and so her family is the guinea pig to see how they taste. Rutabaga is a good pairing for pork. They are forth coming in the last few weeks of summer shares. We seem to have a few more small peppers and eggplant after last week’s warm weather; who would think they we’d have summer hanging on for these to share? What an interesting stir fry could be made this week.
The colors around the landscape are really getting vibrant. The sumac is fiery red, the maples are orange red and the birch is bright yellow. What a beautiful palette it makes. This time of year is one of my favorites; all that is missing is the smell of the leaves that carpet the ground. But I’m not in a hurry for barren limbs. That stark season can last a long time…
The full moon is coming on Wednesday. With a bit of luck we’ll have a few clear nights to enjoy it.
We hope to see many of you on Sunday at the potluck. Bring something yummy cooked up fresh from the farm.
Remember, sharing is caring, Jane
Produce: Carrots Keuka Gold potatoes Red onions Spicy greens Delicata squash
Red Kale Fennel Eggplant Poblano peppers Napa or Cone cabbage
Fruit Share: Niagara grapes Asian pears Macoun Apples
– The greens are not washed again this week; watch for reported “friends” who come along for the ride!
– The dark green peppers this week are a hot pepper; use caution.
– Try grilling eggplant slices after marinating them in some Italian dressing for a few hours; great sandwich fare.
– The delicata or “sweet potato” squash can be sliced and after removing seeds may be roasted or grilled. The skins are edible and best if cooked till soft.
CARROT FENNEL ORANGE SOUP
2 T butter; 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 (approx. 1/2 #);
1/3 cup orange juice; 1 garlic clove, sliced thin; 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
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy on top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until s0ft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim of the cook and to reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4
EASY EGGPLANT CHEESE CASSEROLE
olive oil; 2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan
Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Sauté onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees, 45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese. Makes 4 servings.
½ cup olive oil; 1 clove garlic, minced; 1 tsp salt; 1/4 tsp pepper; 1 tsp thyme leaves; 1 large eggplant (or 2 small ones)
Combine oil, garlic, salt, pepper and thyme in a cup. Let stand while you fix eggplant. Peel eggplant and cut in 1/2″ crosswise slices. Spread in an oiled 15 1/2 X 10 1/2 X l” jelly roll pan, or other large shallow pan. Pour on the oil marinade, distributing it evenly over eggplant. Bake in moderate oven (375°) 30 minutes, or until barely tender. Makes 6 to 8 servings.
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 cheese
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2 pound blue cheese, crumbled; 1/4 pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2 pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member
CHILI CHEDDAR SAGE CORN BREAD
1 cup oil; 2 cups shredded cheddar cheese; 6 eggs; 1 can creamed com, or 2 cups corn with cream sauce; 1/3 cup hot peppers; 1/2 cup milk; 4 cups yellow cornmeal; 2 cups flour; 1 cup sugar; 1 tablespoon baking powder; 2 tablespoons chopped fresh sage; 1 teaspoon salt
Heat oven to 350 degrees. Grease a very large, heavy baking pan. Combine first 6 ingredients in large bowl. Combine last 6 ingredients in another bowl. Stir dry ingredients into wet ingredients until just combined (don’t over mix). Spread batter in pan. Bake until toothpick inserted near center comes out clean, 30-35 minutes. Makes 24 servings. From MACSAC
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4 pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC
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.
REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE
1 1/2 cups dried red kidney beans, soaked for 4 hours or overnight; 2 bay leaves; 1/2 teaspoon thyme leaves; sea salt; 1 white onion, finely diced; 1 large bunch kale; 2 tablespoons olive oil, plus extra to finish; 3/4 cup chopped cilantro; 3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours. Slice the kale leaves from their stems with a knife. Chop coarsely into 1- or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro. Serves 4 Recipe from Local Flavors.
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
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
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 sauteed mushrooms. Makes 6 servings Recipe from MACSAC
PEAR APPLE CRUMB PIE
3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. Serves 8
ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in 1/2″ boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes. Makes 2 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.