Winter Share Four January 11th 2018
- The next winter share is Thursday January 25th.
- Summer share membership forms are on the website @ http://promisedlandcsa.com/csa/summer/ No deposit is required for winter share members.
Farm News from Jane
The words to a nursery rhyme come to mind as I write this newsletter; “The north wind shall blow and we will have snow and what will poor robin do then poor thing?” We seemed to have received all the cold weather we missed last winter in just a few weeks! But the animals and birds somehow always seem to survive while we who are inside nice and warm voice our protest … The cows are enjoying the cold and snow and still romp and play through the snow in the field. These extreme temperatures will certainly help reduce the number of insects that we’ll have to battle next summer. We could use a few less Colorado potato beetles in the potatoes and tomato plantings. And speaking of potatoes this week’s share has Adirondack red potatoes. We used them to make German potato salad for Christmas dinner and it was creamy and delicious. These potatoes are creamy and moist and are great for mashing too, as long as you don’t mind pink mashed potatoes! It might delight the little girl in your family though…
Well we are back to gaining a few minutes of sunlight each week. So sunrise is a bit earlier and sunset a bit later. Although I admit that I do enjoy being able to eat by candlelight this time of year. I enjoy the longer evenings to relax and read. The busy months of the season don’t afford that evening time. The seeds have been ordered for spring and have already begun arriving. Those boxes sure are heavy. I always feel a bit guilty around the holidays adding more time and work to the delivery guys schedule. I guess that I’ll have to continue leaving chocolate chip cookies out for them. Nothing says you’re appreciated like homemade cookies! And of course it’s nice to have an excuse to keep the oven on and help keep the kitchen warm. But making a pot of soup can do the same thing. I’ve shared a lot of soup recipes if you’re so inclined. Nothing is as hearty and satisfying as soup for lunch; nutritious and delicious. “Soup’s on” has been happening in our house sometimes even two varieties to choose from. It always makes me feel better. Until next time, Jane
Produce: ADK Red potatoes Shallots Garlic Cooking onions Butternut squash
Spaghetti squash Carrots Chioggia beets Leeks Kohlrabi Red cabbage
– Beets are a powerhouse of nutrients; Vit A, and C and also the carotenes.
– Kohlrabi is in the cabbage family and although broccoli and kale get all the attention Kohlrabi is also high in the anti-cancer enzyme sulforaphane.
– Garlic; if you have any remaining separated cloves from last time it would be best to refrigerate them.
BAKED CHICKEN BREASTS WITH SAGE SHALLOT APPLE DRESSING
4 boneless, skinless chicken breasts; 2 tbsp each chopped fresh sage and parsley; (6 ounces each) 2 heaping cups dried bread cubes or croutons; 1 tbsp butter; salt and pepper to taste; 1/3 cup finely chopped shallots; 1/2-2/3 cup chicken broth;
1 cup finely chopped tart apple
Oil a baking pan. Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil. Place in pan. Heat oven to 350 degrees. Cook shallots in butter on stove top until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper, and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes. Makes 4 servings; Recipe from MACSAC
CARAMELIZED ONION QUESADILLAS
4 tablespoons (l/2 stick) butter; 1 large onion, thinly sliced; 1 tablespoon light brown sugar; 1/4 teaspoon white wine vinegar; 4 flour tortillas, 10 inches in diameter; 1l/2 cups grated smoked Gouda cheese; Freshly ground black pepper
In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the onion, brown sugar, and vinegar and cook, stirring occasionally, until the onion is golden brown, about 25 minutes. Remove from the heat. Cool to room temperature. Preheat the oven to 350°F. Place the tortillas on a work surface. Sprinkle cheese over half of each tortilla, dividing it evenly. Sprinkle the sautéed onion over the cheese. Season to taste with pepper. Fold the other half of each tortilla over the cheese mixture. Melt the remaining 2 tablespoons butter and brush the tortillas with some of it. Brush a heavy, large skillet with some of the remaining melted butter. Place over medium-high heat. Working in batches, cook the quesadillas just until brown spots appear, brushing the skillet with butter between batches, about 2 minutes per side. Transfer the quesadillas to a heavy, large baking sheet. Bake for about 5 minutes, until the tortillas are golden and the cheese melts. Transfer the quesadillas to a work surface. Cut each into 6 wedges. Arrange on a platter and serve hot. Serves 4-6; Recipe from The Big Book of Vegetarian
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
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,
1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
RUSSIAN CABBAGE BORSCHT
1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or honey, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes).
Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Recipe for the New Moosewood Cookbook
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
Makes 2-4 servings; Recipe from Linda Derrickson, Sunporch Cafe
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
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
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.
4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice , 2 Tbs. cider vinegar, 1 Tbs. honey , 1⁄4 cup dill *(substitute 4T dried dill weed for fresh dill), 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies.
Recipe from Red Fire Farm, Granby MA
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
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings
KOHLRABI AND POTATO SOUP
3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced, 1 large potato (about 12 ounces), peeled and diced, 4 cups homemade or store-bought, no-salt-added vegetable broth
For garnish: 1 small Asian pear, peeled, cored and finely chopped, 1/2 cup pecan halves, toasted and chopped (see note), 2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes. Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.) Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot. Note: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit
PENNE ALIA ZUCCO (ROMAN PASTA WITH PUMPKIN SAUCE)
3 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; 2 onions, finely chopped; 1/4 teaspoon freshly ground nutmeg; 4 cups peeled and chopped winter squash or pumpkin flesh; 2 tablespoons chopped fresh sage; 1 pound penne pasta or gnocchi; 1 garlic clove; 1/3 cup grated Parmesan; 1/4 teaspoon crushed red chile pepper
Heat olive oil in a large skillet over medium flame; add onions and cook, stirring often, until very soft and translucent. Meanwhile, in a food processor fitted with a knife blade, pulse the squash and garlic together in 2 batches until very fine. Add to onions with chile, salt, nutmeg, and 1 cup water. Cover and simmer until squash is soft and of a sauce like consistency, 10-20 minutes. Stir in sage. Cook pasta in lots of boiling, salted water until just tender. Strain, reserving 1 cup of pasta cooking liquid. Add pasta to hot sauce in pan, stir, and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan and serve. Makes 4-6 servings
Recipe from Leah Coplon, The Washington Hotel
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
PALEO SPAGHETTI SQUASH
1 whole spaghetti squash, 3 medium carrots, roughly chopped, 2/3 cup walnuts, 3 cloves garlic, peeled ,and quartered, 1/2 teaspoon oregano,1 teaspoon lemon zest; grated, dash crushed red pepper, 2 tablespoons coconut oil, 1/2 cup raisins, 1 1/2 cups vegetable broth,1/2 cup grated parmesan cheese, optional,1/2 cup lemon juice, 3 tablespoons fresh parsley; chopped
Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes. Add the chicken broth and bring to a simmer. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).
BUTTERNUT SQUASH SOUP WITH CREAM CHEESE
6T chopped onion,4T butter, 6C peeled and cubed butternut squash (or 2 large left whole), 3C water, 4 cubes chicken bouillon, 1/2t dried marjoram, 1/4t black pepper, 1/8t cayenne pepper, 8oz cream cheese
Cut squash in half. Remove seeds. Roast at 3500 cut side down for 45 minutes or until tender or peel cube and roast. Sauté onions and butter until soft. Add water, bouillon, marjoram, and peppers. Bring to boil and simmer. When squash is done scoop out pulp and puree in blender or food processor until well blended*. Add cream cheese last in batches and blend until smooth. Return to saucepan and heat through; do not boil. *Can be kept overnight at this point for flavors to blend. Add cream cheese the day you serve soup. Recipe form Karen Blackford