Winter Share Eleven April 19th 2018

Posted by on Apr 19, 2018 in Uncategorized

Important information:

  • There is only one more winter share after today; Thursday May 3rd
  • There are still a few more summer shares and tree fruit shares available for anyone inquiring!
  • Final summer share payment deadline has been extended until May 1st.

Farm News from Jane
Here we are at the second to last winter share distribution. I usually find myself uncomfortable labeling is a winter distribution in April but this year it feels pretty realistic! We are slowly progressing to a springtime transition utilizing the cold mornings to spread our compost on fields in preparation for spring planting. The garlic has peaked through and I am especially thankful this year that it is such a hearty plant. The perennials are also necessarily “winter hardy”. The tiger lilies that line our lawn have been up long enough to get frosted and covered with snow several times already. At first just the tips of their leaves were “toasted” yellowed but currently all their leaves are yellow.  I am watching to see how they overcome their difficult start. The weather may slow them down or even stunt them for a while but in the end their hardiness prevails and the gorgeous orange blooms will remind me of the faithfulness of the Creator. Although the weather can be a bit discouraging we try to be patient knowing that eventually the warmer weather will come and everything will green up and “spring” back to life. I try to remember that the later spring is to arrive the warmer spring will be and we’ll have ample opportunity to get our hands into the warm soil and enjoy the warmth of the sunshine. Until then we will keep a smile along with a stiff upper lip not allowing circumstances to affect our spirit!
The maple syrup season ended for us last week as the unusual weather pattern had caused little sap to flow and even dry out some of the tap holes. That is one advantage of the plastic “pipeline” system; it is a “closed” system which allows the tap hole to be kept moist preventing the tap hole to dry out prematurely in an extended season. We have heard of a Vermont producer who would not only retap his holes halfway through the season but he would also gather all his buckets and wash then to continue to produce as much light amber syrup as possible. Most people are unaware that the bacteria count causes the sap to darken more in color as it is evaporated. Although the bacteria are killed with the extreme high temperatures it produces a darker syrup and more robust flavor. The trend over the last few years has been an increase demand for dark syrup. Throughout the long history of maple production, the lighter sap was prized for its color and light maple flavor. It is also valued for its ability to be further reduced down for maple cream, maple sugar and candy. Dark syrup would produce an unappealing color for these products. So, we’ll tidy up the sugar house, clean the evaporator and equipment and pull the spiles and wash buckets on the next nice day. When the season is finished everything is tucked away looking forward to a new opportunity once again next year…
So we prepare and organize everything we need for field work in the meantime and perhaps even clean out a few file cabinets in the office. Doesn’t everyone love those rainy-day jobs? For now, enjoy the fresh greens and flavorful accoutrements. Keep on smiling; spring is coming! Jane

Produce:   Garlic   Shallots   Onions   Red Potatoes   Carrots   Red cabbage
Spinach   Swiss chard    Kale or red and green Mustard greens

Produce tips:
– Swiss chard
is still very tender; slicing it into ribbons (to chiffonade) is a great way to add color and nutrient density to your salad! Here is a link to a demonstration of the technique:
Red potatoes are remembering that it’s time to “wake up” and get ready to grow. To prevent them from growing tentacles from their “eyes” try to keep them somewhere dark and cold.
Garlic is beginning to dry down but still has great flavor and is even sweeter. Keep in dark cool place until using.
Mustard greens are very tender as is the kale and don’t necessarily have to be stripped off the stalk.


1/2 onion, chopped; 1 garlic clove, minced; 1 tbsp oil; 1 bunch Swiss chard; 3 eggs; 1/2 cup shredded cheese; 1/2 teaspoon salt; 1 pie crust
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes. Makes 1 pie. Recipe from Susanna Trucke, Dog Hollow Farm

1 bunch Swiss chard; 1/2 can condensed cream of chicken soup; 1/2 tsp. salt; 1/8 tsp. pepper; 3/4 c. herb-seasoned croutons; 2 tbsp melted butter
Cut stalks from washed chard in 1″ pieces. Cook in boiling salted water in large kettle 5 minutes (1/2 tsp. salt to 2 c. water). Tear leaves, add to kettle and continue cooking until tender. Drain thoroughly. Combine with undiluted soup, salt and pepper in greased 1-qt. casserole. Toss croutons in melted butter. Sprinkle on top of chard. Bake in moderate oven (350°) 25 minutes. Makes 3 servings.

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 extra virgin olive oil 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 (or clementine), 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

3 packed cups finely chopped chard leaves; 4 ounces cream cheese, cubed and at room temperature; 4 cups chicken broth; salt (if necessary) and pepper
Combine chard and chicken broth in a pot. Bring to simmer and cook until chard is wilted and tender, about 6 minutes. You may leave it as is or puree it with an immersion blender or in a food processor or blender. Reheat if necessary. Season to taste with salt (if you’ve used canned stock, you may not need to add salt) and pepper. Divide the cubed cream cheese into 3 or 4 soup plates. Pour the hot soup over the cream cheese and serve immediately. Makes 3-4 servings. Recipe from MACSAC

1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top.  Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings. Note: Add a few chopped blanched almonds, if you like. You can substitute 1/2 c. chopped parsley for half of the spinach.

1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6 Recipe from The Best 50 Garlic Recipes.

½ pound fresh spinach leaves; 2-3 T water; Butter; Salt; Nutmeg, ground; Thyme, ground
In large saucepan, combine spinach leaves and water. Cover saucepan with lid, leaving a crack for steam to escape. Cook over moderately low heat about 10 minutes. Drain and season with butter and salt. Sprinkle with ground nutmeg and thyme. Serves 2. Recipe from Especially Herbs.

2 tablespoons olive oil; 4 garlic cloves, crushed; 1 onion, roughly chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 5 cups vegetable stock; 12 ounces potatoes, peeled and finely chopped; 15-ounce can chickpeas, drained; 1 tablespoon cornstarch; 2/3 cup heavy cream; 2 tablespoons light tahini (sesame seed paste); 7 ounces spinach, shredded; cayenne pepper; salt and freshly ground black pepper
Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown. Stir in the cumin and coriander and cook for another minute. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring, and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately, sprinkled with a little cayenne pepper. Serves 4
Recipe from Vegetarian the best ever recipe collection.

Dressing: 1/3 c olive oil, 1/4 c maple syrup, 1/4 c balsamic vinegar, 2 tsp Dijon mustard (optional), A handful of chopped chives, salt and pepper
Salad: spinach, 2 hardboiled eggs, sliced (optional, could also use tempeh sautéed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler. Put olive oil and chive flowers in a pan over medium heat. Sauté flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed. From Sarah Ingraham 2009, Red Fire Farm

2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.

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

4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC

1/4 cup (1/2 stick) unsalted butter; 1/4 teaspoon ground cloves; 1 large onion, diced; 1/2 cup dry white wine; 2 Rome Beauty apples, peeled, cored and diced; 1/4 cup Caraway Seed Vinegar (see following recipe); 1 3- to 4-pound red cabbage, shredded; 1 teaspoon salt; 1/2 cup red currant or apple jelly; 2 tablespoons sugar; 3 slices bacon, diced; 2   tablespoons brown sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon freshly grated nutmeg
Caraway seed vinegar: 2 tablespoons caraway seed; 1 quart red wine vinegar or cider vinegar
Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall 1-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.
Melt butter in large nonaluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes. Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart

1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings

1 1/4 lbs. medium carrots, halved lengthwise, 2 tbsp. olive oil, 1/2 tsp. curry powder, 2 3/4 cups chicken stock, 2 cups Israeli couscous, 1 1/2 tsp. ground turmeric, 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water, Torn fresh mint, 4 lemon wedges
On baking sheet, toss carrots, oil and curry powder; season with salt and pepper. Roast at 500° until tender, 15 to 20 minutes. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint. Serve with lemon wedges. Recipe from

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.

3 strips bacon; 1 lb. potatoes; 1 lb. onions; 2 tbsp olive oil; 2 tbsp butter; 2 ½ cups chicken bouillon; 2 1/2 cups milk; 3/4 cup shell noodles; 2/3 cup heavy cream; 1 tbsp chopped fresh parsley; salt and pepper;  freshly grated Parmesan cheese; fresh garlic bread
Pesto sauce: 1 cup finely chopped fresh parsley; 2 garlic cloves, crushed; 2/3 cup pine nuts, crushed; 2 tbsp chopped fresh basil; 2/3 cup freshly grated Parmesan cheese; white pepper; 2/3 cup olive oil
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend by hand using a pestle and mortar.
Chop the bacon, potatoes, and onions. Heat the oil in a pan, add the bacon, and cook over medium heat for 4 minutes. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly. Add the bouillon and milk to the pan bring to a boil, and simmer for about 10 minutes. Add the noodles and simmer for another 10-12 minutes. Stir in the cream and then simmer for 5 minutes. Add the parsley, salt and pepper, and 2 tablespoons of pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and garlic bread. SERVES 4

2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. 4 SERVINGS


2 baking potatoes, about 8 ounces each; 2 tablespoons olive oil; 2 garlic cloves, crushed; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1 tablespoon paprika; salt and freshly ground black pepper
Chili dip: 1 T olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 7-ounce can chopped tomatoes; 1 fresh red Chile, seeded and finely chopped; 1 T balsamic vinegar; 1 T chopped cilantro, plus extra to garnish
Preheat the oven to 400°F. Wash the potatoes. Cut them in half and then into 8 wedges. Place the potato wedges in a saucepan of cold water. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on paper towels. Mix the oil, garlic, allspice, coriander and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally. Meanwhile, make the Chile dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes, until soft and golden. Add the tomatoes with their juice and stir in the Chile and vinegar.  Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot, with the potato wedges. Season with salt and freshly ground black pepper and garnish with cilantro. Serves 2
Recipe from Vegetarian the best ever recipe collection.

1/2 cup thinly sliced onions, 2 cloves garlic, minced, 1 Tbsp olive oil, 1 pound mustard greens, washed and torn into large pieces, 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option), 1/4 teaspoon salt, 1/4 teaspoon pepper., 1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Recipe from

 2 t olive oil, ¼ C onion, finely chopped, 1 pound mustard greens, tough stems discarded and leaves torn, pinch of red pepper flakes 2 oz chicken stock, 1T all-purpose flour, pinch of cayenne pepper, Kosher salt and freshly ground black pepper, 2 medium shallots, thinly sliced, Vegetable oil, for frying, 2-3 T heavy cream, ½ small garlic clove, smashed
Heat the olive oil in a pot. Add the onion and the crushed red pepper and cook over moderate heat, stirring, until translucent, 5 minutes. Add the greens, stirring to wilt before adding more. Add the stock and bring to a simmer. Cover and cook over moderately low heat until the greens are tender, 15 minutes. Drain the greens well and return them to the pot. In a bowl, mix the flour with the cayenne and a pinch each of salt and pepper. Add the shallots and toss to coat with the flour mixture; transfer to a strainer and shake to remove the excess flour. In a deep skillet, heat 1/2 inch of vegetable oil. Fry the shallots in batches over moderate heat until crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain. In a saucepan, simmer the cream and garlic over low heat until reduced to 1 cup, 10 minutes. Strain the cream over the greens and simmer over moderate heat until very thick, 5 minutes; season with salt and pepper. Stir in half the fried shallots and transfer to a serving dish. Sprinkle the remaining shallots on top and serve. Recipe from

1.5 T extra-virgin olive oil, 1/2 large sweet onion, diced, 12 ounces mustard greens, stems discarded and leaves coarsely chopped, 8 large eggs, beaten, Kosher salt and freshly ground pepper, 2-3 T grated Parmigiano-Reggiano
Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted. Season the eggs with salt and pepper and whisk in the remaining 1/2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top. Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

1/4 cup extra-virgin olive oil, 1 C minced onion, 2 garlic cloves, minced, 1/2 t. ground fennel seeds, 1/4 t. mustard powder, 1/4 t. crushed red pepper, 1/4 t. ground coriander, 1/4 t. chipotle or other smoked chile powder, 1 # ground veal, 1/2 C fresh bread crumbs (2 ounces), 1/4 C heavy cream, 1 large egg, lightly beaten, 1/2 t. kosher salt, 1/2 # mustard greens, thick stems discarded and leaves chopped,1/3 cup chicken stock or low-sodium broth
In a medium skillet, heat 2 tablespoons of the olive oil until shimmering. Add the minced onion and cook over moderately high heat, stirring occasionally, until softened and starting to brown, 5 minutes. Stir in the minced garlic, the fennel seeds, mustard powder, crushed red pepper, coriander and chile powder and cook, stirring, until fragrant, about 2 minutes; let cool. In a large bowl, mix the cooled onion mixture with the veal, bread crumbs, cream, egg and salt. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the meatballs and cook over moderately high heat, turning, until browned all over, 5 minutes. Gently push the meatballs to one side of the skillet. Spoon off all but 2 tablespoons of the fat from the pan, then add the mustard greens and stock. Cover and cook over moderate heat until the greens are wilted, 4 minutes. Spoon the meatballs and greens into bowls and serve. Make Ahead: The meatballs can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding. Recipe form