Winter Share Eleven April 21st 2016
- The final winter share distribution is Thursday May 5th.
- Please bring any share boxes that may be “lurking” about!
Farm News from Jane
It really feels like summer is getting close when the temperatures are in the 70’s and we begin transplanting our vegetable seedlings into the field. Even though summer is two months away getting a tan in April sure feels like summer is upon us! We spent quite a few hours in the field with tractor and transplanter last week and now have beets, fennel, lettuce, cabbage, kale and lots of onions standing up tall and green in the field. The perennial herbs have been coming back to life also; there is sage, thyme and chives starting to green up. The oregano and mint are yet to appear and perhaps are waiting for the warmth to stay before their show themselves. The single digit temperatures after the hot spell at Easter caused the tips of the chives to brown a bit; but that’s the wonder of spring. Some species of plants are so resilient like the spring flower bulbs; I am always amazed at their resiliency to the snow and cold. Around the house we have beds of assorted bulbs and the hyacinths currently in bloom, blues, lilac, pink and white. The white ones have the most fragrance; a few of those blooms can scent an entire room! I remember being told that sometimes when plants are bred for different color the fragrance is often diminished. It seems to be the same for vegetables sometimes flavors are lost when we breeders are trying to increase yields or other traits. I haven’t gotten back to the rhubarb field to see how the plants are faring with the temperature fluctuations. Last season they were quite dry for a while and so I’m anxious to see their vigor this season.
We will soon begin to pull up the spinach plantings in the high tunnel to make room for tomatoes. The tomato seedlings look fantastic; their stems are like little tree trunks! We still hope to have spinach in the last winter share. We decided to harvest the Bok choy this week as sometimes the heat in the high tunnel is too extreme for the leaves and we would hate to see it over mature and start to go to seed for the last distribution. Although small it will be sweet and delicious.
I hope everyone will have a chance to enjoy the moon rising. I usually enjoy it in the evening but the last few mornings it has been big, orange and gorgeous setting in the western sky a few hours before daybreak. The joys of nature; it’s easy to see why so many people love springtime more than any other season. Just one more winter share and then the cycle begins anew with summer shares. For those of you who have annual shares we hope that the experience has been enjoyable and that you are looking forward to fresh asparagus, rhubarb, bunching onions, lettuce and all of the first fare of spring as much as we are. Enjoy, Jane
Produce: Red potatoes Carrots Red beets Red onions Shallots Spinach Bok choy
– Bok choy can be eaten raw as an appetizer like celery sticks and it is also wonderful stir fried or steamed.
– The spinach may have a few “spots” but is still sweet, delicious and nutritious.
– The potatoes “know” that spring is here so please remember to keep them in a brown bag to slow down their sprouting. – Also remember if your potatoes grow any sprouts to discard them before cooking; they are not safe to eat as they contain glycoalkaloids.
– Onions sprouts however are delicious and nutritious! And did you know as potatoes begin to sprout they convert their starches to sugars and are even sweeter!!!
– This is the last of the storage beets; the next ones to share were just planted so they are a few months away!
CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3
CARROT VICHY SOUP
1 large russet potatoes, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toast,
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill.
Recipe from Red Fire Farm
ROASTED POTATOES, PEPPERS AND SHALLOTS
3/4 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and pith. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4
SAVORY POTATO-BEAN SOUP
1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium onion, chopped; 1/4 tsp pumpkin pie spice; 1 1/4 c diced ham; 2 lbs potatoes, scrubbed and diced; 1 (16-oz) can kidney beans, drained; 5 c beef broth
In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings
BEET, MUSHROOM AND POTATO CASSEROLE
2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley
For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly ground black pepper
Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended. Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4
CABOT CHEDDAR MASHED POTATOES
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
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
BEETS A LA CREME
1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste
Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately. Serves 3
¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)
Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6; Recipe from The Moosewood Cookbook
BEET RHUBARB TUNA SALAD
1/3 cup water, 1/3 cup white or brown sugar, 1 stalk rhubarb, chopped, 1 170-gram can of tuna, chunks or flakes, 1/2 cup mayonnaise, 3 medium sized beets, boiled, peeled, cut in 1/2″-3/4″ cubes, 1 stalk celery, chopped, (substitute celeriac) 1 carrot, julienned, lettuce, washed and cut or ripped by hand, salt and fresh ground pepper to taste
Combine water and sugar in a small saucepan on medium heat. Wait for the sugar to completely dissolve before adding the chopped rhubarb. Once it starts boiling again, time for 1.5 minutes and take off the heat to cool. Quickly drain the now-mushy rhubarb (keep the syrup to use for sauce or meat marinade and place in a medium size bowl. Add mayonnaise, tuna, celery and fresh ground pepper. Mix them together first and add salt to suit your taste. You can either add the beets now or just top your salad with it to avoid having a bright pink salad. Serve on a bed of lettuce or on its own.
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
Mix: 1 eggs; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Recipe from Max, the cook at Red Caboose Day Care Center
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
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
3/4 pound spinach; 6 radishes, chopped; 4 scallions (including greens), chopped; 16 ounces cottage cheese
Remove spinach stems and wash leaves thoroughly. Mix chopped radishes, scallions, and spinach. Stir in cottage cheese. Serves 4; Recipe from The Fruit and Vegetable Stand
GARLIC, CHICKPEA AND SPINACH SOUP
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; I5-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
PASSOVER SPINACH SOUFFLE
Prep time: 20 minutes, Baking time: 45 minutes
1/2 C chopped onion, 1 clove garlic, minced, 1T butter, melted, 8 oz cream cheese, softened, 8 oz farmer cheese, 1/8 t each of salt and pepper, 3 eggs, 2 pkgs. (10oz) frozen chopped spinach, thawed and well drained, ¼ t paprika, 1/8 t ground nutmeg
Cook and stir onion and garlic in butter until tender. Beat onion mixture, cream cheese, farmer cheese, salt and pepper with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in spinach. Pour cheese mixture into greased 9 in square baking dish. Sprinkle with paprika and nutmeg; cover. Bake @ 3250 for 30 min; uncover. Bake an additional 15 minutes. Makes 8 servings * If substituting fresh bag of Oles Farm Spinach sauté or wilt down spinach first and reduce all other ingredients by half and use a smaller casserole.
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and Bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve. Recipe form a CSA member.
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow mein noodles. Makes 4 servings; recipe from James and Kathleen Mulvey
SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings; Recipe from MACSAC