Winter Share Eleven April 2nd 2015
- Thank you for your great support for our meat shares; we hope to have one more meat share offering for winter share members.
- Next distribution is April 16th 2015
- Summer share payments are due.
Farm News from Jane
Did you know that residual snow banks can come in handy during this muddy time of year? I am delighted to still have large, dense snow bank just outside our porch door to clean off my boots before bringing the mud any further!
It has been a busy few weeks gathering sap and boiling to make maple syrup. The good news is that there is enough to share with winter members this distribution. It is graded light with a beautiful amber color and a light maple flavor (and of course very sweet). So although the vegetables are winding down we hope you’ll enjoy the addition of the syrup.
Although we have had some warmer weather there is still no sign of the garlic peeking out of the ground yet. It must be like the anticipation people feel when awaiting the groundhog to make his first appearance on Ground Hog’s Day. The birds continue to make their “come back” and every week we see new a species arrive. After maple sugaring season is over blueberry pruning is next on my job sheet. The bushes they will need an extra good pruning this year. Last year even after pruning there were still many dead branches at the top of the bushes from the severe cold temperatures and wind chill last winter. It will be interesting to see how they fared this winter.
The “little chicks” which arrived a few weeks ago are now “pre-schoolers” and their mature feathers are coming in as quickly as they grow larger. The first spring calf was born almost two weeks ago and she is happy, bouncy and full of frolic! I’m sure she is anxious for the next playmate to arrive.
The winter weather has brought many challenges this year and we continue to prepare for the next season by seeding, planting and transplanting, filling up the second greenhouse. Now all we need is a little more spring like weather for the ground to thaw. But that’s what they say about April showers; they wash the frost down deeper into the ground which then begins to warm. So we welcome April and say bring on the showers… And hopefully that will bring green grass and warmer soil. We’re ready to get our hands into the dirt!
Many blessings for your celebrations of Passover and Easter from all of the Oles family
Produce: Red potatoes Carrots Onion Garlic Rutabaga Red kidney beans Maple syrup
– Maple syrup needs to be refrigerated after it is opened.
– Please remember to carefully inspect and rinse kidney beans for any foreign objects left from harvest.
– Try substituting maple syrup for brown sugar in vegetable recipes.
– If your garlic is beginning to sprout try roasting it and using for an aioli on vegetables or a toasted baguette.
– These are the last of the rutabaga, onions and garlic.
CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture.
Makes 6 servings; Recipe from MACSAC
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan.
Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves 4
SWEET & SPICY CARROT BISQUE
1T canola oil, 1 medium onion, diced (1c.), 1t plus 1 pinch of salt, 2 t minced fresh ginger, 1 T curry powder, 1 pinch of cayenne pepper, 4 large carrots, peeled, and cut into ¼-in rounds (4c.), 1 ripe banana, peeled and sliced, 1 13.5 oz. can light coconut milk, divided, 2 ½ T lime juice
Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes or until onion is soft. Stir in ginger, and cook 1-2 minutes, or until fragrant. Add curry powder, cayenne, and ¼ c water. Cook 1-2 minutes, stirring to coat onion and ginger with curry mixture. Add carrots, banana, 1t salt, and 4 c water and bring to a boil. Reduce heat to medium low, and simmer, uncovered 25 minutes, to until carrots are soft enough to be pierced with fork. Puree soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice. Simmer remaining ¾ c coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half. Ladle soup into bowls; and swirl 1 1/2t coconut milk reduction into each serving. Serves 4; Recipe from Vegetarian times
RUTABAGA & POTATO PUREE
1 1/2 pounds rutabaga, peeled and cut into small chunks, 1 1/2 pounds potatoes, peeled and cut into large chunks, 4 cloves garlic, peeled, Salt, to taste, 1/3 cup nonfat milk, scaled, 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried, Freshly ground white or black pepper, to taste
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.
Serves 8; Recipe from Eating Well Magazine
2 medium rutabagas, peeled, quartered and sliced 1/4″ thick; 2 T., brown sugar; 1/2 tsp. ground ginger; 1/2 tsp. salt; 1/8 tsp. pepper; 2 tbsps. butter
Cook rutabagas in boiling salted water; drain. Meanwhile, combine brown sugar, ginger, salt and pepper; mix thoroughly. Add with butter to rutabagas. Stir gently over low heat until sugar melts, 2 to 3 minutes.
Makes 6 servings; Recipe from America’s Best Vegetable Recipes
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne,
1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings.
5 boiled potatoes, peeled and cubed; 2 tbsp. chopped green onions with tops; 2 tbsp. salad oil; 2 tbsp. butter; 2 tbsp. grated Swiss cheese; 1 tsp. salt; 1/4 tsp. pepper
Cook potatoes and onions in mixture of salad oil and melted butter in skillet until potatoes are lightly browned. Add cheese, salt and pepper and toss. Serve immediately, or place in casserole and keep warm in oven until ready to serve. Makes 6 servings.
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
1/2 pound salt cod; 3 tbsp olive oil; 1/4-1/2 cup heavy cream; 1-2 cloves garlic, peeled; pepper to taste; 1/2 cup mashed potatoes (optional)
Soak cod overnight in cold water to cover. Change water more than once if cod seems very salty and dry. Drain and rinse well. Simmer very gently in fresh water 10-15 minutes, or until cod is soft. Warm the oil and cream in separate pans. Mash the garlic and put it in a food processor. Add the drained cod and process until blended. With the processor running, add half the oil gradually through the lid opening, then half the cream. Repeat and process until puree is smooth. Add pepper and taste for seasoning. If you add potatoes, beat them in by hand. Serves 3-4
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
GREEN BEANS WITH PECANS AND MAPLE VINAIGRETTE
3/4 c pecans, kosher salt and black pepper, 2 lbs. green beans, trimmed, 1/4 c. olive oil, 2 T red wine vinegar, 2 T Dijon mustard, 1 T pure maple syrup
Heat oven or toaster oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine. Serves 8.
FUSILLI WITH KIDNEY BEANS
1 lb fusilli (short twists), dash of olive oil, 2 cans (14 oz) chopped tomatoes,1 onion; sliced, 1 T dried parsley, dash of chili powder, salt and freshly ground black pepper, 2T tomato paste, 2/3 c dry red wine, 2 c cooked red kidney beans
Bring a large saucepan of water to boil, add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, set aside. Place all the remaining ingredients except the kidney beans in a large frying pan, and simmer for about 10 minutes, until the liquid has reduced and the onion has softened. Add the fusilli and kidney beans to the tomato mixture, stirring occasionally. Serve immediately
Recipe from Vegetarian Pasta Cookbook by Sarah Maxwell; Serves 4-6
TWO BEAN TAMALE PIE
1 c. chopped green sweet pepper, ½ c chopped onion, 2 cloves garlic, minced, 1T cooking oil, 2 c. cooked kidney bean and 2 cups cooked black beans slightly mashed, 1 6oz. can of vegetable juice, 1 4oz. can diced green chili peppers, undrained, 1 t chili powder1 t ground cumin, 1 8 ½ oz pkg. corn muffin mix, ½ c. shredded cheddar cheese, ¼ c. snipped cilantro or parsley
Grease a 2-qt square baking dish or 10-inch quiche dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, black beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into prepared dish. Prepare corn muffin mix according to package directions; add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the beans mixture. Bake uncovered, in a 4000 oven about 25 minutesor until golden. If desired serve with salsa and sour cream.
BEAN & BARLEY SALAD
¾ c. quick cooking barley, 16 oz. cooked Kidney beans, 16 oz. cooked black beans, 1¼ c. corn, 1 large sweet red pepper; finely chopped, 6 green onions; chopped, 1/3 c. minced fresh cilantro
Dressing: ¾ cup olive oil, 1/3 c. red wine vinegar, 2 garlic cloves; minced, 1 ½ chili powder, ¾ t. salt, ¾ t. ground cumin, ¼-1/2tsp dried red pepper flakes, ¼ t. pepper
Prepare the barley according to the package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over the salad, toss to coat. Chill until serving. Yield: 12 servings.