Winter Share Five January 26th 2017
- The next distribution is Thursday February 9th.
Farm News from Jane
What a warm week we had again! We have received an average amount of rain for this time of year but so far we have not “put a dent” in the seven inch deficit from last year.
I have been following the southern California drought which has broken; unfortunately they are receiving so much rainfall at one time that most of it runs off eventually ending up in the ocean. U.C. Davis has a project involving farmers that are flooding their fields with storm rain water. This allows the water in the flooded fields to gradually percolate down and refill the ground water table and aquifers. It must seem counter intuitive to farmers to flood their fields during the winter time in the central valley of California. The study is following the health of almond and pistachio orchards as well as alfalfa and vineyards. So far the results on the vineyards show no damage to the flooded vines. The possible use of watering using winter rains does seem to be gaining more interest as a viable method to supple the much needed water for crop cultivation without furthering the depletion of local aquifers.
We farmers need to be constantly looking to see how we can increase our sustainable practices in the light of the weather changes in recent years. We look to building ponds to “hold” the rainfall to be used to irrigate when seasons are dry like last year. Ponds also create more farm diversity of animal and plant life. The greater the diversity, the greater the resiliency of the farm ecosystem…
This week you’ll notice that winter squash has dropped from the “menu”. We are always so thankful to be able to store and share winter squash for as long as it will keep. This year because of the dry growing conditions the squash was even drier causing them to dehydrate and wrinkle” sooner than usual. But they were sure good while they lasted! But we will continue to have fresh spinach and in the next share or two we should also have fresh head lettuce from the high tunnel.
We are contemplating replacing our second high tunnel this spring which was lost in the “Snowvember” storm of 2015. This would enable us to grow more “fresh” crops for winter shares and to have the ability of rotating crops for soil health and disease prevention. There are always lots to think about and plan for regardless of the time of year.
But for now we are concentrating on equipment repair and raising seedlings for spring planting. Soon it will be February and time to think about tapping maples for making “sugar”. We’re praying for snow and cold before then so that we will have a good maple season. Keep cooking and eating healthy! Jane
Produce: Carrots Keuka gold potatoes Cooking onions
Garlic Red beets Rutabaga Spinach Celeriac
– Keuka gold potatoes are great for frying or roasting as they are a more firm texture potato.
– The Rutabaga apple soup recipe I made last week was almost too sweet using the apple as the vegetables are already quite sweet!
– Please don’t forget to try adding celeriac to your usual dishes to spark them up a bit. Celery is one of those “underlings” used to give depth and nourishment. And although root vegetables get a bad rap for being a dense carb; did you know that it only contains 20 calories per cup? If you are into food preservation try dehydrating it for use later in the season.
POTATO AND YAM SOUP WITH BACON AND SPINACH
6 slices apple wood-smoked bacon (about 6 ounces), cut crosswise into 1/4-inch pieces; 1 large onion, chopped; 2 garlic cloves, pressed; 1 teaspoon dried thyme; 1 14.5-ounce can diced tomatoes in juice; 1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3- inch-thick slices; 2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 4 to 5 cups low-salt chicken broth; 1 5- to 6-ounce package baby spinach
Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels’ to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper. 4- 6 main-course servings
FRESH HERB & CHEESE FRITTATA
Prep time10 minutes; cook time about 7 minutes; serves four
2 C fresh spinach (torn into smaller pieces) , ½ C basil leaves, 1/2C parsley leaves, ¼ C chives, roughly chopped, 1.5T fresh tarragon, 2 cloves garlic; roughly chopped, ½ t olive oil, 6 large eggs, 1/2C grated Manchego cheese, 1/4t freshly ground black pepper
Preheat the broiler and position an oven rack 4 inches from heat. In a food processor combine spinach, herbs, garlic, and salt. Add the milk and 2T of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture next, ¼ C of the Manchego and the black pepper. Heat remaining oil in a 10 inch oven proof skillet over medium heat. Pour in egg mixture and cook without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with the remaining Manchego. Transfer the pan to the oven and broil 1-2 minutes until golden and firm to the touch. Slice and serve.
SUNNY-SIDE-UP EGGS ON MUSTARD-CREAMED SPINACH WITH CRISPY CRUMBS
1/4 cup coarse fresh breadcrumbs made from crustless country-style bread; 5 teaspoons Dijon mustard, divided; 2 teaspoons plus 1 tablespoon olive oil; 1/4 teaspoon mustard seeds; 1 9-ounce package fresh spinach leaves; 3 tablespoons half and half; 1 teaspoon chopped fresh thyme; 2 large eggs; Fresh thyme sprigs (for garnish
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs; 2 Servings
JAPANESE-STYLE SPINACH (Gomae)
21/2 T tahini, 11/2 T rice vinegar, 11/2T soy sauce, 1 T water, 2 t mirin, 1# spinach, trimmed if necessary, 1 t sesame oil. Toasted sesame seeds for garnish
Put a large pot of boil on to boil. Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl. Cook spinach in the boiling water until just turns bright green, 15-30 seconds for baby spinach, 45seconds -1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds if desired. Serves 4; recipe from Eating Well magazine
ROASTED CARROTS WITH MOZZARELLA AND BUCKWHEAT
The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.
1# small carrots, any color, scrubbed, tops trimmed, halved lengthwise, 1 T olive oil, plus more for drizzling, 2 t buckwheat groats, ½ t nigella seeds (optional), 1 ½ t Champagne vinegar, 1T fresh carrot juice (optional), 8 oz stacciatella di bufala, burrata, or fresh mozzarella, torn into pieces, 1 C (packed) mixed tender herb leaves (such as dill, basil, cilantro, and/or mint) * Nigella seeds, a pungent peppery seed also known as kolonji or black onion seeds, can be found at Indian markets and some supermarkets, or online. Preheat oven to 4250. Toss carrots with 1 T olive oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15-20 minutes. Let cool. Meanwhile, toast buckwheat in a dry small skillet over medium high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using. Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt. Place stacciatella mozzarella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.
Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.
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
WINTER ROOT VEGETABLE SLAW RECIPE
Prep time: 25 minutes Yield: Serves 4-6 as a side dish
The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.
1 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon sugar, 1/4 cup sherry or red wine vinegar, 1 cup chopped parsley, loosely packed, 2/3 cup olive oil, 2 large carrots (choose different colored carrots if you can find them), 2 medium parsnips 1 small celery root, 2 black radishes or 1/2 daikon radish
Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds. Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
Recipe from SimplyRecipes.com
QUICK BEET SALAD
¼ C sour cream, 1T horseradish, 1T chopped fresh dill, 2t olive plus 1T live oil divided, ¼ t ground pepper, 1/8 t salt, 1# precooked beets cut into ¼ “ slices or wedges, 1t white wine vinegar
Combine sour cream, horse radish, dill, 2 t oil, pepper, and salt in a small bowl. Toss beets with vinegar and the remaining 1T oil. Serve the beets topped with the sauce. Recipe from Eating Well magazine
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 (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
SAVORY BEET SOUP
1 teaspoon olive oil, 1 cup chopped onion, 4 cups fat-free, less-sodium chicken broth, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets, peeled and halved, 1 medium potato, peeled and halved crosswise, 1 bay leaf, 1 teaspoon lemon juice, 8 tsps reduced-fat sour cream
Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
Recipe from: Kathryn Conrad, Cooking Light OCTOBER 2004
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart
HARVEST POTATO SOUP
1/2C chopped onion, 1T butter, 4C chicken stock (or substitute bouillon), 3C diced potatoes, 2 medium carrots; sliced, 1C celeriac, rutabaga or kohlrabi; cubed, 3 C shredded spinach, salt and pepper to taste
Sauté onion in butter. Add remaining ingredients except spinach and cook over low heat 20 min or until vegetables are tender. Add spinach and heat thoroughly. *May substitute peas or green beans for spinach.
HOT GERMAN POTATO SALAD
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8 inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!
CURRIED VEGETABLE RICE SOUP
1 can vegetable broth, ¾ C rice (brown or basmati), 2t curry powder, ½ t salt, ½ t hot pepper sauce or to taste, 1 can unsweetened coconut milk, 1 T fresh lime juice, vegetables of your choice
Cook in crock pot if desired or combine all ingredients and simmer on stovetop. The consistency is your preference. Use extra vegetable broth for a soup consistency or less broth/more rice for a thickened side dish. Recipe from a member at a Promised Land CSA fall pot luck.
BRAISED ROOT VEGETABLES
1 tablespoon butter; 3 tablespoons dry white wine or Vegetable Broth; 1 pound celery root (sometimes
called celeriac), peeled and cut into 1 l/2-inch pieces;4 large carrots, peeled and sliced diagonally 1 inch thick; 8 large shallots or onions, quartered; 3/4 teaspoon salt; Freshly ground black pepper; 8 ounces green beans, trimmed
In a large, heavy saucepan over medium-low heat, melt the butter with the wine. Add the celery root, carrots, shallots, salt, and pepper to taste, stirring to coat the vegetables, Cover and cook, stirring occasionally, for 20 minutes. Add the beans to the vegetables, stirring to coat. Cover and cook, stirring once or twice, until all of the vegetables are tender, about 10 minutes. Serve hot. SERVES 4 Recipe from The Big Book of Vegetarian
CELERIAC IN CREAM SAUCE
2 celery roots; 4 tablespoons butter; 1 cup milk; 1/4 cup instant-blending flour
Peel celery roots and cut into strips or wedges. Steam until just soft. Melt butter and slowly add milk. Lower heat. Add flour 1 teaspoon at a time, stirring instantly. Cook, stirring, until sauce thickens. Drain celery root. Pour on cream sauce. Serves 2 to 4; Recipe from The Fruit and Vegetable Stand
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1 inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired.
Recipe courtesy of Robert Irvine; Food Network
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
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
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.