- We have decided to add a biweekly share option for the 2018 summer season. Details coming by separate email.
- Please remember to bring your share boxes to distribution.
- February 8th is the next distribution.
Farm News from Jane
January sure has had its ups and downs with temperatures! Monday it felt like March walking around in a light jacket and feeling the softness of the thawing driveway under your feet but today it is back to wintertime. I so much enjoyed watching the starlings taking baths in a very deep puddle out my kitchen window. It made me grateful for the wet and messy surroundings and the low spots in the lawn. God’s creatures bring so much joy and life to the day.
We had a wonderful family gathering on Saturday; all twenty-four of us; kids and grandkids went sledding at the Genesee County Park. The day was perfect; sunny with temperatures in the thirties. The snow was fast and we all had a grand time. Back at the farm Ben had smoked a pork shoulder and so we enjoyed pulled pork sandwiches with farm slaw and a root potato mash. Of course there were strawberry chocolate chip muffins, chocolate chip cookies, and brownies for dessert. But the best thing about the day was just enjoying each other’s company!
Well say so long to winter squash as this is the last we have any winter squash left to share with you. We hope to have spinach in the coming month and also maple syrup as that season is about a month away. I’m sure that some of the large maple producers may have begun to tap during this last thaw. They are able to get a head start as they use tubing to connect to the spiles after drilling the holes. They then connect all the lines to a gathering tank or to the sugar house tank so that it is a closed system. We only tap about 600 trees so we use metal spiles and buckets. We have to wait until the first run is imminent or the tap holes dry out and would necessitate redrilling each one. Of course it would also be helpful to have a good layer of snow on the ground to insulate and lengthen the season. Time will tell; someone shared with me that the Farmer’s Almanac was spot on this year. We like surprises so we’ll just take a wait and see attitude!
On another note we have decided to offer a biweekly share for the coming summer season. The distribution will be every other week instead of weekly. We are not able to create a “half” share box as it would mean having to choose which veggies would not be shared as we cannot cut things like leeks, broccoli, cabbage etc. in half. By offering a bi weekly share we are able to share everything we harvest that week. There will be an email with the details coming soon.
Happy Ground Hog’s Day a week early! Hopefully Punxsutawney Phil will be awake early; last year he was still enjoying a long winter’s nap! Some of us hope that he sees his shadow…. This last month has seen so many colds or flu so we wish everyone blessings for a healthy start to February. Have a great last week of January, Jane
Produce: Spaghetti squash Red beets Carrots Rutabaga Red potatoes
Red onions Garlic Shallots Red cabbage
– Spaghetti squash can be served directly out of the shell after baking. Just remove the seeds, separate the strands with a fork and embellish with your choice of toppings. Try substituting spaghetti squash in the Spaghetti Garlic-Basil Cream Sauce recipe.
– Garlic can be roasted whole and then used as a dip or added to another veggie dish like mashed potatoes or rutabaga. The flavor is mellowed and is outrageously yummy. I’ve included a few recipes if your garlic is piling up on you!
-Red cabbage, red beets and carrots can be shredded raw for salads. Try using half a head of cabbage and/or a few carrots or beets and place them in a Ziploc bag so they are all ready for a salad. When supper time goes it’s quick and easy and ooh so good…
– Try substituting shallot for garlic or onion in a vinaigrette recipe.
– Rutabaga can be used like pumpkin in recipes; or try “quick” pickling them. Next time I’ll include a recipe.
– Potatoes; if you have any leftover boiled potatoes try serving them cold; sliced or cubed with vinaigrette. Check out the potato recipes for some different ideas.
DIJON ROASTED BEETS
3 lbs beets, uniform in size (about 2 inches); 4 Tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp Dijon mustard; Juice of one orange; 1 tsp sugar; 1 Tbsp red wine vinegar; 1 Tbsp fresh minced rosemary
Trim beets of all but 1/2 inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat. Roast at 400 degrees 45 minutes or until beets are tender. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside. When beets are cool enough to handle, rub to remove skin cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing. Makes 8 servings
LENTIL & ROASTED BEET SALAD
Salad: 1 pound beets (about 3 medium), 1 Tablespoon extra-virgin olive oil, 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils), 2 teaspoons chopped fresh rosemary, divided, 1 whole bay leaf (dried or fresh), 2 large cloves of garlic, peeled & smashed, 1/2 medium onion, studded with a whole clove, 1/2 teaspoon kosher salt, plus additional for seasoning to taste, 1/4 C minced flat-leaf parsley, freshly ground black pepper to taste, 6 C mixed baby greens, 6 oz. crumbled goat cheese
Dressing (makes 1/2 cup): 3 Tablespoons sherry vinegar, 2 Tablespoons whole-grain mustard, 1 tsp kosher salt, freshly ground black pepper to taste, 1/3 cup extra-virgin olive oil, 2 medium shallots, minced
Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Dice the beets and set aside. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
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
CURRIED CARROT AND SWEET POTATO SOUP *Try substituting carrots for the sweet potatoes
2 tablespoons olive oil; 3-4 carrots, peeled, ends removed, and cut into small pieces; 2 large sweet potatoes, peeled and cut into 1-inch pieces; 1 small onion, peeled and chopped; 1 garlic clove, peeled and minced; 2 tablespoons sweet curry powder; 1 1/2 cups vegetable broth or water, or as needed; 1/4 cup orange juice; Salt and freshly ground black pepper; Chopped chives
Heat oil in a large stockpot over medium heat. Add the carrots, sweet potatoes, onion, and garlic. Sauté until vegetables are tender and onions are translucent, about 10 minutes, stirring frequently. Stir in the curry powder and continue to cook for 1 minute. Add vegetable broth to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes. Remove from heat and puree the mixture with a handheld blender, or transfer mixture to a blender or food processor in batches if necessary, and puree until texture is smooth. If the mixture is too thick, add more broth or water. Transfer puree back to stock pot if necessary, and slowly whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Ladle into soup bowls, and garnish with chives to taste. Note: If you want to serve the soup cold, chill and top with crème fraiche or yogurt. 4-6 servings
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.
WARM DRESSING WITH SHALLOT
(great over baked squash and greens)
1/4 c maple syrup, 1/4 c cider vinegar, 1/3 c olive oil, 2 tsp Dijon mustard, 1 shallot, minced , salt and pepper
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM
MUSTARD ROASTED POTATOES
1/2 cup whole grain Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons (1/4 stick) butter, melted, 2 tablespoons fresh lemon juice, 3 garlic cloves, minced, 1 tablespoon dried oregano, 1 teaspoon finely grated lemon peel, 1 teaspoon coarse kosher salt, 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl. Recipe form Bon Appétit!
SLOW-FRIED FRENCH FRIES
Peel 2 lb. potatoes; cut into french-fry sticks. Rinse; shake off water. Transfer potatoes to a large deep heavy pot, spreading potatoes so they’re no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt; four servings
*The slow-frying method is revolutionary. Try this French fries recipe and you’ll never “fast” fry your potatoes again! Recipe by Adam Rapoport Recipe from Bonappetit
POTATO CHOWDER SOUP
2 cups peeled and diced potatoes, 1/2 cup diced carrots, 1/2 cup diced celery, 1/4 cup chopped onion, 1 teaspoon salt, 1/4 cup butter, 2 cups milk, 1/4 cup all-purpose flour, 2 (15 ounce) cans whole kernel corn, drained, 2 1/2 cups shredded Cheddar cheese
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted.
Recipe from allrecipes.com
ROASTED GARLIC DIP
1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. *I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association
BUTTERMILK GARLIC DRESSING *Try serving this with boiled potatoes; (smashed on your plate) or substitute it for part of the milk in mashed potatoes
1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste; Makes almost 11/2 cups
Recipe from MACSAC
BRAISED GARLIC WITH CREAMED CHEVRE *Our cloves are extra large so 12 may be plenty!
25 cloves garlic; 1/4 cup butter (1/2 stick), cubed or sliced; 1/4 cup extra-virgin olive oil; salt and freshly ground pepper; a few sprigs of fresh thyme or 1/2 teaspoon dried; 1/2 cup dry white wine; 8 ounces soft goat cheese, at room temperature; 1/4 cup heavy cream; baguette or peasant bread
Heat oven to 275 degrees. Place cloves in casserole dish. Dot with butter and drizzle with olive oil. Season with salt and pepper. Stick thyme sprigs here and there throughout garlic. Bake uncovered for a half hour, basting occasionally. Add wine, cover, and bake another hour or until cloves are soft. Mix goat cheese and heavy cream. Serve braised garlic and creamed goat cheese with slices of good bread. Makes 6-8 appetizer servings
Recipe from Lucy Ifo, Harmony Valley Farm member
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; 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
WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or 1-2 tsp. dried thyme; salt and pepper to taste
Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve this three ways: 1) Soup: Stir in the remaining ingredients; 2) Side dish: Drain off stock and stir in remaining ingredients; or 3) Puree: Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor, or blender.
Makes 4-6 servings; Recipe from Linda Holley, Harmony Valley Farm
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings; Recipe from MACSAC
CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON
2 Tbsps butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 pounds rutabaga; 4 Tbsps light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup. Serves 4; Recipe from Vegetarian Four Seasons
ROASTED WINTER VEGETABLES WITH HORSERADISH SAUCE
12 ounces celery root; 12 ounces parsnips; 12 ounces rutabaga; 12 ounces red onions; 2 Tbsps butter; 2 Tbsps olive oil; 1 head garlic; lemon wedges (optional)
FOR THE SAUCE 1-2 tsp prepared horseradish; 2/3 cup sour cream or thick, creamy yogurt; salt and freshly ground black pepper
Set the oven to 400°F. Put a large pan of water on the stove to heat. Peel the celery root, parsnips and rutabaga, and then cut them into chunky pieces. Trim the tops of the onions and peel off the outer skin without removing the root; cut the onions into quarters, still leaving the root, which will hold them together. Put the butter and olive oil into a roasting pan and put it into the oven to heat up; meanwhile, put the vegetables into the pan of water and boil them for 5 minutes. Drain the vegetables, put them into the sizzling hot fat and put them into the oven. Meanwhile, break the garlic into cloves. Add the unpeeled garlic to the vegetables after about 15 minutes, then roast them for a further 15-20 minutes, or until they are golden brown. Serve at once, garnished with lemon wedges, if using, and accompanied by the sauce. To make the sauce, simply stir the prepared horseradish into the sour cream or yogurt and add seasoning to taste. Serves 2-4; Recipe from Vegetarian Four Seasons
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 # 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
SPAGHETTI SQUASH WITH MUSHROOMS AND SAGE
1 small spaghetti squash (about 2 lbs), 1 Tablespoon butter, 2 Tablespoon olive oil, ½ an onion, chopped, 12- 16 ounces sliced mushrooms – cremini, shitake or chanterelles, 4-6 garlic cloves, finely chopped, 3 Tablespoons fresh torn sage, salt and pepper to taste, generous pinch nutmeg, ¼ cup grated Romano cheese (or Parmesan)
Toasted pine nuts – optional
Preheat oven to 400 F. Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes – or microwave for 12 minutes. While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and sauté until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt and pepper and nutmeg. Check squash, by piercing with the tip of a sharp knife to see if it’s done. When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the sauté pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts. Serves: 2-4
Author: Sylvia Fountaine; Feasting at Home Blog