Winter Share Nine March 23rd 2017
Important information;
- Annual share members who would like a summer tree fruit share please contact us. There was not a place to indicate that on the annual share membership form last fall. The cost is $250 for the 18 week share which begins in July with sweet cherries.
- The nest distribution is Thursday April 6th; there are three distributions remaining after this one.
Farm News from Jane
What beautiful sunny days to enjoy… And of course for us the cold night time temperatures and warm sunny days brings more maple sap for syrup. The season has been light this year but it is still extremely tasty! We hope to boil again this weekend.
As I write today’s newsletter I am able to watch the cows grazing across the pasture. Two of the three new calves have already formed a “club”. They pal around together trotting all or running and jumping just for fun between nursing and resting. They are a delightful sight. I am thankful that although the temperatures have been so volatile and extreme they are quite healthy and furry. It’s always amazing to see the nice thick coats that the cows put on for the winter season. And now cone spring they find a tree or stump to use as a scratching post as they fur begins to shed. They are really enjoying soaking up the sun on these last few beautiful sunny days.
We have opened our second green house as the onions were getting big enough to tolerate a cooler space and we needed the room in the warmer house for more new seedings. Plants need to gradually get accustomed to cooler temperature before they can be transplanted outside. The kale, Swiss chard and bok choy have had a rough transition since they were transplanted into the high tunnel. Hopefully as the weather stays more consistently warm they will gain steam and thrive!
We will have a jar of honey for the next distribution.
Until then; sweet, savory dreams, Jane
Produce: Chieftain red potatoes Red beets Orange carrots
Cooking onions Garlic Spinach
Produce tips:
–The Chieftain red potatoes are a very versatile potato they are good either boiled, baked roasted or fried.
– For you basketball fans-Try the beet hummus recipe for something really delicious and unique for entertaining at a Final Four party!
Recipes
BRAISED GARLIC WITH CREAMED CHEVRE
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
HEAVENLY RICE AND SPINACH
1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt
Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp.
Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Servings: 4-6 Recipe from The Best 50 Garlic Recipes.
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
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
GARLIC, CHICKPEA AND SPINACH SOUP
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. Bring to a boil, stirring, and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately, sprinkled with a little cayenne pepper. Serves 4;
Recipe from Vegetarian the best ever recipe collection
SPINACH-PEAR SALAD
1 (10-oz.) package washed and ready-to-eat fresh spinach; 2 large pears, sliced; 1/2 c diced red bell pepper; 1/2 c chopped walnuts; 3 strips bacon, cooked crisp and crumbled; 1/4 c balsamic vinegar-based salad dressing; 1 tsp orange zest
Combine spinach, pears, bell pepper, walnuts and bacon in a salad bowl. Whisk orange zest into dressing and drizzle over salad. Toss, and serve immediately. Makes 6 servings; Recipe from Farm-Fresh Recipes
CARROT ALMOND CAKE serves 8-10 gluten free, low fat, lower sugar
1 1/2 cups (150g) almond meal, 2 cups (200g) grated carrot – about 2-3 large carrots, 1/3 cup (40g) gluten free plain flour , 2 tsp baking powder , 1/4 cup (50g) unrefined cane sugar/brown sugar/coconut sugar, 2 eggs, beaten, 2 tsp vanilla extract
~1/2 cup – 1 cup milk of your choice*
Preheat oven to 180C/355F. Grease and/or line a medium round cake tin. Combine your almond meal, carrot, flour, baking powder and sugar. Add in your beaten eggs, vanilla and enough milk needed to make a cake batter like consistency. Stir until just combined and pour into your prepared baking tin. Bake for 25-30 minutes or until cooked through and a skewer removes clean and the cake is golden on top. This cake is best chilled so allow to cool on your bench top and then pop into the fridge to chill before serving. The cake is super moist and delicious on its own – but feel free to top it with a dollop of cream or scoop of ice cream if you like! Store in the fridge for a few days or freeze individual slices and the cake will keep for months. Notes: *The amount of milk needed will vary depending on how moist your carrots are, add just as much as needed to make a thick cake batter like consistency.
Recipe from www.southerninlaw.com
BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Recipe from http://www.epicurious.com
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
RED FLANNEL HASH RECIPE
4 Tbsp butter, 1 cup chopped onion, 2 cups chopped cooked corned beef, 1 1/2 cups chopped cooked beets, 1 1/2 cups chopped cooked potatoes, 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free), 1/4 cup (packed) chopped fresh parsley (optional), Freshly ground black pepper to taste
Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don’t stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it’s sticking. When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs. Red flannel hash recipe from simplyrecipes .com
BEET & GOAT CHEESE HUMMUS
1 large beet, 1 can chickpeas, 2 lemons, 1/4 cup tahini paste, 1 teaspoon salt, 4 oz. crumbled goat cheese,
1/4 cup olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running, drizzle in the olive oil. Blend until smooth. Crumble a little more goat cheese on top for a pretty presentation. Recipe from simplyrecipes.com
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. Serve. Recipe from allrecipes.com