Winter Share Nine March 12th 2104
WINTER SHARE NINE MARCH 12TH 2014
- Next winter share is Thursday March 27th.
- Please remember egg cartons and boxes.
- Watch for a meat share offering coming soon.
Important reminders: Farm News from Jane
Sunshine and sap, that’s what we were hoping for this week! We tapped our maple trees this past Friday and Saturday and although they “dripped” for a while the cold quickly “turns them off”. The metal spiles that are tapped in after the 5/16th inch hole is drilled are used to direct the sap into the bucket which is hung from the spile. It really does look somewhat like a faucet which runs (or not)! The sap is forced up the tree by the compressed gas in the roots when the temperatures are at or above about 40 degrees (wind chill also figures in). We did “gather” all the buckets this morning so the sap which flowed overnight would not freeze and burst the metal buckets. I t is a later start this year and the nay sayers are already predicting a short season but only Mother Nature know for sure. We made just the right amount of syrup last season to get us through till this year. And that’s about all we aim for. There will be lots of competition for daylight hours once the ground is thawed. It’s a good thing that boiling sap can be done in the dark. It was lovely to be out in the woods tromping through the snow with some of the small ones in tow when we tapped. Today of course was a bit different but still preferable to gathering in the cold rain. The wood peckers have been at work and partnered with us to drill some hole as well. Everybody needs some food and a home I guess. Hopefully our next share we will have maple syrup included. Spring is right around the corner now….
This week we have the last of the rutabagas to share with you. The red cabbage is getting sad but the green cabbage is still holding up well as it is a winter storage variety. So although St. Patrick’s Day is right around the corner you may have to have an alternate color of cabbage with your corned beef. It’s always a bit sad to see the last of each of the veggies as their stores wanes. Because this is the coldest winter in over twenty years it will be interesting to see how the roots fared that were left in the ground to winter over. We have only over-wintered veggies for the last ten years or so. We still have some parsnips and a few leeks out there. We have begun renovating the soil in one of the high tunnels to prepare for planting garlic greens, green onions and a few early greens. The garlic for green garlic harvest was planted yesterday.
We are getting a bit anxious for spring but not necessarily the “mud season” that ensues. This is one of the few times that I miss my suburban roots and all that nice clean, dry concrete! But how would those little ones make their mud pies and have their fun wriggling and giggling and squishing through the puddles of goo. Chalk it up to country early childhood development. Well that’s about all for this week; don’t forget to enjoy the full moon coming up on Sunday.
Stay warm until Friday when the temperatures will rise with the sap, Jane
Produce: Spinach Cooking onions Garlic Rutabaga Carrots Red Cabbage Red potatoes
Produce Tips:
– Although we do not customarily encourage the refrigeration of potatoes their desire to prepare themselves to sprout is beginning and perhaps they would last longer if refrigerated.
– If you have a stockpile of onions a pot of onion soup may be just the right idea.
– Garlic can be roasted and used as a spread; look for suggestions in the recipe section.
Recipes
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
SWEDISH RUTABAGAS Recipe from America’s Best Vegetable Recipes
2 medium rutabagas, peeled, quartered and sliced 1/4″ thick; 2 tbsps. 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.
CLASSIC FRENCH ONION SOUP
4 large onions; 2 tablespoons sunflower or olive oil, or I tablespoon of each; 2 tablespoons butter; 3 1/4 cups vegetable stock; 4 slices French bread; 11/2-2 ounces Gruyere or Cheddar cheese, grated; salt and freshly ground black pepper
Peel and quarter the onions and slice or chop them into 1/4 inch pieces. Heat the oil and butter in a deep, medium-size saucepan, so that the onions form a thick layer. Sauté the onions briskly for a few minutes, stirring constantly. Reduce the heat and cook gently for 45560 minutes. At first the onions need to be stirred only occasionally, but as they begin to color, stir frequently. The color of the onions gradually turns golden and then more rapidly to brown, so take care to stir constantly at this stage so that they do not bum on the bottom. When the onions are a rich mahogany brown, add the vegetable stock and a little seasoning. Simmer, partially covered, for 30 minutes, then season with salt and pepper. Preheat the broiler and toast the French bread. Spoon the soup into four ovenproof serving dishes and place a piece of bread in each. Sprinkle with the cheese and broil for a few minutes, until golden. Season with plenty of freshly ground black pepper. Serves 4.
CARAMELIZED ONIONS
2# onions sliced, 1T. olive oil, 1T butter, 1T chopped fresh herbs, such as rosemary, sage, thyme, savory (opt.), salt and pepper to taste.
Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes. Stir in herbs; season with salt and pepper. Cook uncovered over medium heat, stirring frequently, until onions are golden brown, about 10. Use as a topping for a vegetable, meat or pizza. Recipe from Farm Fresh Recipes by Janet Majure.
ROASTED GARLIC AND SPINACH QUICHE Recipe from The Best 50 Garlic Recipes.
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.
GARLIC, CHICKPEA AND SPINACH SOUP Recipe from Vegetarian the best ever recipe collection
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. Serve immediately, sprinkled with a little cayenne pepper. Serves 4.
SAUTÉED SPINACH WITH RED ONIONS, BACON AND BLUE CHEESE
2t. olive oil, 1/2c thinly sliced red onion, 2 cloves garlic, minced, 1 10oz bag of spinach, tough stems removed, 2 strips of bacon, cooked and crumbled, 1Tcrumbled blue cheese.
Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one minute. Add garlic and cook stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately. Recipe from Eating Well in Season.
CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4 cup dark brown sugar; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 cup chopped walnuts; 1 tbsp butter; 1/8 tsp ground cinnamon
Preheat oven to 400°F. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
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.
RUTABAGA-POTATO CASSEROLE Recipe from America’s Best Vegetable Recipes.
2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter
Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour. Serves 6.
CARAWAY RED CABBAGE ALSACIENNE
1/4 cup (1/2 stick) unsalted butter; 1/4 teaspoon ground cloves; 1 large onion, diced; 1/2 cup dry white wine; 2 Rome Beauty apples, peeled, cored and diced; 1/4 cup Caraway Seed Vinegar (see following recipe); 1 3- to 4-pound red cabbage, shredded; 1 teaspoon salt; 1/2 cup red currant or apple jelly; 2 tablespoons sugar; 3 slices bacon, diced; 2 tablespoons brown sugar; 2 tablespoons all purpose flour; 1/2 teaspoon freshly grated nutmeg
Melt butter in large nonaluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes. Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart
Caraway Seed Vinegar
2 tablespoons caraway seed; 1 quart red wine vinegar or cider vinegar
Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall I-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.
RED CABBAGE AND APPLE CASSEROLE
1 1/2 pounds red cabbage; 3 onions, chopped; 2 fennel bulbs, roughly chopped; 2 tbsp caraway seeds; 3 large, tart eating apples or 1 large cooking apple; 11/4 cups plain yogurt; 1 tbsp creamed horseradish; salt and freshly ground black pepper; crusty rye bread, to serve
Preheat the oven to 300°F. Shred the cabbage finely, discarding any tough stalks. Mix with the onions, fennel and caraway seeds in a large bowl. Peel, core and chop the apples, then stir them into the cabbage mixture. Transfer the mixture to a casserole dish. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and cover tightly. Bake for 1 1/2 hours, stirring once or twice during cooking. Serve hot, with rye bread. Serves 6
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.
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.
Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4T. minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, large pinch sugar, ½ c olive oil. Makes 4 servings. Recipe from MACSAC