Winter Share Eight March 8th 2018
Important information:
- Summer share season is getting closer; if you haven’t already enrolled or if you would like to add on a fruit share don’t delay… payments are due April 1st…
- Box returns (they may be piling up in your garage) are always appreciated.
Farm News from Jane
Well, just to set the record straight from last distribution, I was wrong; it was not spring peepers after all but some happy starlings talking late into the evening and early in the morning. Perhaps they were having a sleepover! We’re pretty sure no one except perhaps some die hard skiers are happy about the heavy snow last week. Oh, but maybe not; I’m sure there were lots of happy school kids and maybe even some teachers… But we are thrilled with the single digit temperatures we have experienced. The maple sap had stopped flowing the soft maple buds were beginning to open. This cold snap should batten down the hatches for awhile and cause another good run of sap when the temperatures climb. The ratio of sap to syrup averages approximately 40:1; sometimes a bit less and this season a lot more; meaning the sugar content is quite low. I’m wondering if last year’s overly heavy rainfall has had any influence. The summer of ’16 was quite hot with little rainfall and we had a very sweet season. Lots of sunshine does produce lots of sugars stored in the root system for the following spring. I’m sure that last year’s rainy summer did decrease the amount of sunshine. But the bottom line is that the sap is still boiled down to the same perfection; very yummy. We will have maple syrup to share with you in the coming month’s distribution. The spinach grew beautifully through those warm weeks in February and because the sun warmed the high tunnel sufficiently we were able to pick lots of spinach for shares this week. It is so sweet, tender and delicious! The chard is coming along nicely also and we are anxiously awaiting the opportunity to draw the plastic over the second high tunnel so that we can plant other greens for the spring. The kale did not fare as well but we hope to get at least one cutting from it. The garlic hasn’t peeked through the ground yet and after this last snow I guess that isn’t a bad thing. It is an extremely hardy plant though. I remember tossing some moldy bulbs onto a compost pile many years ago and before I returned it had germinated and produced beautiful plants. There has been research pointing to garlic having antifungal, antibacterial, and antiviral qualities and was even used in WW1 to disinfect and heal wounds. It is an amazing gift of flavor and healing! Although our winter veggies seem a bit more work they are especially loaded with many nutrients and healing qualities.
So keep eating those yummy roots to stay healthy while we anxiously await our next season of eating fresh! Jane
Produce: Spinach Kale Kohlrabi Carrots Garlic Honey
Shallots cooking onions Red potatoes Chioggia beets
Produce tips:
– Honey is from Fiegel Apiaries in Appleton near Lockport. We partner with Bruce Fiegel to source local honey for our restaurant partners and he has provided us with enough honey to share a one pound jar with you. His quality is exceptional; enjoy! If your honey is crystallized, set in a pan of warm water. Microwaving will kill the beneficial enzymes.
– Spinach; Keep some air in the bag when closing it so that it can “breathe”.
– Kale is just enough for a small serving or two; try massaging it for a fresh salad or try the potato kale soup recipe!
Recipes
SPANISH GARLIC SOUP
5T olive oil, divided, 4 cloves garlic, peeled and sliced, 1+1/2 tsp sweet paprika, divided, 4 C chicken broth, (homemade preferred), 1T minced garlic, 4 C stale French bread, in ¾ in. cubes, 6 eggs, 1 C diced ham, salt & pepper
Heat 1 T olive oil in pot over medium-low flame. Add sliced garlic and cook briefly, without browning. Stir in half the paprika, chicken broth, and 3 C water; cover and simmer 45 minutes. Season lightly with salt and pepper. Combine remaining olive oil and minced garlic in skillet; heat briefly over low flame. Add bread and cook, stirring often, until crisp, 10-15 minutes. Toss in remaining paprika. Heat oven to 450 degrees. Place 6 ovenproof bowls on a baking sheet. Pour a little simmering broth into each bowl. Break an egg into each bowl, then scatter ham over eggs. Fill bowls with the remaining broth. Bake until the eggs are set, 3-5 minutes. Scatter in “croutons”; serve immediately.
ROASTED GARLIC AIOLI
1 head of garlic, or 6 cloves of garlic, 2 t olive oil, ¼ c mayonnaise, 3T plain yogurt Preheat oven to 4500 or prepare a medium barbeque fire. Trim the tips off the bulb of garlic and pour 1t. of oil on the cut surface. Wrap in foil, sealing well. Roast in the oven or on the grill rack for 20-30 minutes until the garlic is soft. Squeeze the garlic out of the cloves and puree and blend with the mayonnaise until nearly smooth. Stir in the yogurt to blend. Cover and refrigerate until ready to use, up to 24 hours. This roasted garlic sauce is smooth and mellow in taste. It’s wonderful on bread, baked potatoes, or grilled poultry, meats, or seafood. Makes about ½ cup. Recipe from the AMA’s Family Health Cookbook
GARLIC SPINACH
12 oz pounds spinach; 1-2 cloves garlic, coarsely chopped; 2T cup olive oil
Remove spinach stems and wash leaves thoroughly. Sauté garlic in olive oil in deep pan. Add wet spinach. Cover. Cook for 3 to 5 minutes over low heat. Mix. Serves; Recipe from The Fruit and Vegetable Stand
SPAGHETTI WITH GARLIC-BASIL CREAM SAUCE
6 oz. dried spaghetti; 1/4 cup butter; 4 cloves garlic, minced or pressed; 1 cup light cream; 1 tbs. plus 1 tsp. minced fresh basil or 1 tsp dry; 1/2 tsp. dried thyme; l/2 tsp. freshly ground pepper; freshly grated Parmesan cheese
Cook spaghetti in a medium pot according to package instructions. Melt butter in a small deep skillet. Add garlic and sauté for 3 minutes over low heat. Pour in cream and add 1 tbs. basil, thyme and pepper. Stir thoroughly. Simmer over medium-low heat, covered but vented, for 7 to 9 minutes, or until thickened. Stir occasionally. If sauce becomes too thick, add more cream to thin. Pour sauce over spaghetti and sprinkle with fresh basil. Serve immediately with Parmesan cheese.
Servings: 2; Recipe from The Best 50 Garlic Recipes
HEAVENLY RICE AND SPINACH
1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt
Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp.
Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Servings: 4-6; Recipe from The Best 50 Garlic Recipes
ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach.
Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean. Servings: 6
Recipe from The Best 50 Garlic Recipes
SPINACH SALAD WITH HONEY DRESSING AND HONEYED PECANS
1 (6-oz.) package baby spinach, 1 cup quartered fresh strawberries, 1/2 cup thinly sliced red onion, 1/2 cup fresh blueberries, Honey Dressing, 3 to 4 cooked bacon slices, crumbled, 1/4 cup crumbled blue cheese, Honeyed Pecans
Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Honey Dressing: 1/3 cup white balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2/3 cup extra virgin olive oil ~ Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Honeyed Pecans: 1/4 cup honey, 1 cup pecan halves, Parchment paper, Cooking spray, 1 T sugar, 1/4 teaspoon kosher salt, Pinch of ground red pepper Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
ROASTED CARROTS WITH CUMIN & CINNAMON
1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces, Orange juice, EVOO, Pinch salt
Pinch ground cumin, Pinch ground cinnamon, Garnish with fresh chopped cilantro or parsley
Preheat the oven to 425 degrees. Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.
HONEY GLAZED CARROTS
1 pound carrots; 2 tablespoons butter; 11/2 tablespoons honey; salt and pepper; 1-2 tablespoons chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper; sprinkle with herbs as desired and toss with carrots, and serve.
Makes 4 servings; Recipe from MACSAC
DILLY SLAW
4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice , 2 Tbs. cider vinegar, 1 Tbs. honey , 1⁄4 cup dill
1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies.
Recipe from Red Fire Farm, Granby MA
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.
HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired.
Recipe from The New Moosewood Cookbook
BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
Recipe from http://www.epicurious.com
TANGERINE & ROASTED BEET SALAD WITH FETA AND PISTACHIOS
2 medium beets, trimmed, 4 C chopped beet greens or Swiss chard, 8 Pixie tangerines or Clementines, 1 T sherry vinegar, ¼ t kosher salt, divided, ground pepper to taste, 6 t EVOO. Divided, ¼ C crumbled feta cheese, ¼ C coarsely chopped toasted unsalted pistachios
Preheat oven to 3750. Scrub beets well, wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 11/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain the beet greens (of chard), leaving a little water still clinging to them; set aside. Grate ½ t zest from 1 tangerine. Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ t salt and a generous grind of pepper in a medium bowl. Whisk in 4 t oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 t oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ t salt; cook, gently stirring, until just wilted, 2-3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing.
Serves 4; Recipe from Eating Well magazine
RUSSIAN CABBAGE BORSCHT
1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or honey, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes).
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
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, ¼ C uncooked orzo pasta
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 SLAW
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
ROASTED KOHLRABI
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com
KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture; don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve.
Recipe form GeniusKitchen.com
KOHLRABI FRIES
2 kohlrabi roots, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RacgelRayShow.com
CREAMY POTATO KALE SOUP
5 tablespoons butter, 1 large yellow onion, roughly chopped, 3 large potatoes, peeled and roughly chopped, 8 cups chicken or vegetable broth, 2-3 cups chopped kale, stems removed, 2 cups milk, salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and potatoes and sauté until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
Notes: This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sautéed and golden, but not totally mushy.
MASSAGED KALE SALAD
1 bunch kale, 1/4 cup freshly grated Parmesan cheese, 2-3 T extra-virgin olive oil, 2 T lemon juice, 1-2 large cloves garlic, minced, 1/2 T soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/4 teaspoon freshly ground pepper, 1/8 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
HONEY FLANS
1/2 cup sugar, 7 tablespoons honey, divided, 1 (14-oz.) can sweetened, condensed milk, 1 cup milk, 3 large eggs, 1 large egg yolk, 1/4 teaspoon kosher salt
Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins. Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.
SPINACH SALAD WITH HONEY DRESSING AND HONEYED PECANS
1 (6-oz.) package baby spinach, 1 cup quartered fresh strawberries, 1/2 cup thinly sliced red onion, 1/2 cup fresh blueberries, Honey Dressing, 3 to 4 cooked bacon slices, crumbled, 1/4 cup crumbled blue cheese, Honeyed Pecans
Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Honey Dressing: 1/3 cup white balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2/3 cup extra virgin olive oil ~ Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Honeyed Pecans~1/4 cup honey, 1 cup pecan halves, Parchment paper, Cooking spray, 1 T sugar, 1/4 teaspoon kosher salt, Pinch of ground red pepper Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.