- The newsletters are archived on our website for reference such as dry bean prep and recipes.
- We have reached capacity for summer produce shares.
- Worker share information is available for any interested members; please contact us with any questions.
- The first meat share of 2015 is planned to coordinate with the next winter share Thursday, March 19th; details will be sent out next week.
- Summer share balances are due April 1st.
Farm News from Jane
The end is in sight for the extended record breaking cold… They tell us that this has been the coldest February on record since 1934. Then there were many apple orchards dotting the WNY countryside but that year the extended below normal temperatures caused some of the fruit trees to freeze so hard that they did not survive. Mother Nature has her own way of “pruning” and thinning”. The prolonged cold spell should certainly help reduce the amount of pests that “winter over” in the ground like the Colorado potato beetle that some seasons is quite the menace to our potatoes. The Japanese beetle numbers have been growing also. It certainly will be interesting to watch and see how this winter will affect this coming growing season. The snow in the woods is quite deep this winter/spring also. It wasn’t until I stepped out of my ski trail that I realized just how deep it is. Out here in the “wide open spaces” the wind blows and drifts the snow so much that it is hard to tell just exactly how much snow we have. The drifts become snow dunes that you can easily walk across. They look just like the desert sand dunes with their ripples and ever changing edges. It has been such a long time since we’ve seen any green peaking up from underneath an open spot. But the sun is becoming warmer each day as it comes closer to the northern hemisphere. We are getting anxious to get out in the woods to tap our maple trees but I guess it is still a week or so in coming…
The germinating greenhouse is almost full and we will have to turn the heat on in the next house when we begin to transplant the small onion seedlings to bigger cells. Lettuces, kale, and Napa cabbage, and Bok choy have been seeded as we continue to prepare for spring transplanting. The first chicks will arrive next week for meat bird production. After they grow a bit larger and stronger they will be moved outside onto pasture. That’s of course after the snow melts! The full moon is tomorrow evening and the extra long shadows are spectacular. Enjoy the season, soon the time will be changing to daylight savings time and the mornings will be dark again for a while. Of course that means there is more time in the evening to enjoy!
Remember not only to appreciate the delicious flavors of your veggies but also their great nutrition. Enjoy, Jane
Produce: Black turtle beans Red skinned potatoes Red onions Carrots Garlic Purple Kohlrabi Rutabaga
– Please remove the kohlrabi and carrots from the plastic bag and allow them to air dry overnight; they were a bit damp when packing and the moisture in the bag might cause them to mold.
– The black beans are quite dusty and should be rinsed several times before soaking. Although they have already been “hand sorted” please be diligent to sort them again. Please refer to last share’s information for bean prep.
– Black beans or red kidneys will be great to make your favorite chili dish with or without meat.
– Don’t forget that kohlrabi is one of the cruciferous veggies that are high in anti-oxidants, vitamins A and C, and potassium and calcium.
– If your garlic has been accumulating you may enjoy the roasted garlic recipes included.
– As the day length grows so will the sprouts on your produce; keep them in a cool dark spot.
CUBAN BLACK BEANS AND RICE
1 ½ tbsp olive oil; 1 large onion, chopped; 1 pepper, chopped; 3 cloves garlic, minced; 1 ½ tsp chili powder; 1 ½ tsp cumin; 2 cans black beans, rinsed; 2 ½ vegetable broth; 1 to2 fresh or pickled jalapenos; 2 tsp honey; 1 bay leaf; 1 ½ cups raw long grain rice; ¾ tsp salt; 2 tsp red or white wine vinegar
Heat oil in a large skillet. Add the onion and pepper and cook over medium heat stirring occasionally, until the vegetables begin to soften, about6 minutes. Add the garlic, chili powder, cumin and cook stirring for 1 minute until fragrant. Add the beans, broth, jalapenos, honey and bay leaf. Bring to a boil, reduce the heat to medium low, and simmer uncovered stirring occasionally until the beans have thickened to a sauce like consistency, about 20 minutes. Remove bay leaf. Meanwhile, bring 3 cups of water to a boil and add the rice and salt. Reduce heat to low and cook covered until the rice becomes tender and absorbs the water, bout 20 minutes. Stir in the vinegar into the beans and season with salt and pepper. To serve, ladle beans over or alongside the rice. 4 servings
CUBAN BLACK BEAN SOUP
12 oz. dried black beans (1+3/4 c. dried or 4 cups cooked), 3 bay leaves, 2t salt, 3 cloves garlic, 1 onion, 1 bell pepper, 1+1/2t dried ground cumin, 1/2t dried crushed oregano, 1/2t dried chipotle or cayenne pepper
Cook beans after washing sorting and soaking. About an hour before beans should be done, bite a few to check for tenderness. When beans give but are still crispy, mince the garlic, chop the onion and bell pepper, and then stir into beans. Cover and simmer for another hour, until bens and vegetables are tender. Remove the bay leaves. Whirl into soup consistency and serve topped with plain yogurt, diced tomatoes or salsa. Eight ¾ cup servings.
Recipe from Linda Watson Wildly Affordable Organics
BEAN SALAD WRAPS
4) 8 inch tortillas, 2 cups cooked black beans, ½ c chopped green sweet pepper or 1 fresh jalapeno pepper, seeded and finely chopped, 2 T snipped fresh cilantro, 1/3 c light mayonnaise dressing or salad dressing, 1 T lime juice, leaf lettuce
Stack tortillas and wrap tightly in foil. Heat in a 3500 oven for ten minutes to soften. Meanwhile, in a medium bowl mash the black beans slightly; add sweet pepper and cilantro. Stir in the mayo dressing and lime juice.
To serve, spread the bean mixture evenover tortillas. Top with lettuce leaves. Roll up tortillas.
SWEET & SPICEYCARROT BISQUE
1T canola oil, 1 medium onion, diced (1c.), 1t plus 1pinch of salt, 2 t minced fresh ginger, 1 T curry powder, 1 pinch of cayenne pepper, 4 large carrots, peeled, and cut into ¼-in rounds (4c.), 1 ripe banana, peeled and sliced, 1 13.5 oz. can light coconut milk, divided, 2 ½ T lime juice
Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes or until onion is soft. Stir in ginger, and cook 1-2 minutes, or until fragrant. Add curry powder, cayenne, and ¼ c. water. Cook 1-2 minutes, stirring to coat onion and ginger with curry mixture. Add carrots, banana, 1t salt, and 4 c water and bring to a boil. Reduce heat to medium low, and simmer, uncovered 25 minutes, to until carrots are soft enough to be pierced with fork. Puree soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice. Simmer remaining ¾ c coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half. Ladle soup into bowls; and swirl 1 1/2t coconut milk reduction into each serving. Serves 4; Recipe from Vegetarian times
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 2 T chives just before serving.
Serves 4; Recipe from Bonappetit
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat 2T. butter over medium heat. Add 1 small onion chopped, and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook two more minutes. Remove from heat and stir in fresh herbs.
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
BRATWURST KOHLRABI VEGETABLE SOUP WITH PUMPERNICKEL DILL CROUTONS
1 tablespoon butter, divided, 1/3 cup thin-sliced dill pickles, 2 cooked bratwursts, thin-sliced, 1/2 teaspoon dill weed, 1 cup chopped onions, salt and pepper, 2 medium kohlrabi, peeled, thin-sliced, and chopped, 1/2 cup thin-sliced bok choy stalks, 2 teaspoons fennel seeds, 1 1/2 tablespoons butter, melted, 3 cans (each 14 1/2 ounces) beef broth
Croutons: 1/2 teaspoon dill weed, 1 cup thin-sliced potatoes, 1 1/2 cups cubed pumpernickel bread
Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt and pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Feel free to substitute pre-made croutons. Serve with reheated soup. Makes 6 servings. Recipe from MACSAC
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
CARROTS WITH SPICED PECANS
1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately. Makes 6 servings; Recipe from MACSAC
BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
BALSAMIC BRAISED ONIONS
2 pounds small onions, peeled, ends trimmed off; 1 1/3-1 1/2 cup water; 1 teaspoon salt; 1/4 cup extra virgin; olive oil; freshly ground black pepper; 1 cup good-quality balsamic vinegar
Stack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions. Bring to low simmer and cook, uncovered, until onions are tender, turning them over about halfway through the cooking. This will take about 15 minutes. Raise heat to high and boil, carefully turning the onions occasionally to prevent sticking, until liquid is reduced to a glaze, 15-20 minutes. Add additional salt and pepper to taste. Serve warm or cold. This recipe is adapted from one that carne with a purchase of balsamic vinegar. It’s important to use high quality balsamic vinegar or the flavor will be harsh. Recipe from Jenny Bonde and Rink Davee, Shooting Star Farm
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.
ROASTED GARLIC AIOLI
1 head of garlic, or 6 cloves of garlic, 2 t olive oil, ¼ c mayonnaise, 3T plain yogurt Preheat oven to 4500 or prepare a medium barbeque fire. Trim the tips off the bulb of garlic and pour 1t. of oil on the cut surface. Wrap in foil, sealing well. Roast in the oven or on the grill rack for 20-30 minutes until the garlic is soft. Squeeze the garlic out of the cloves and puree and blend with the mayonnaise until nearly smooth. Stir in the yogurt to blend. Cover and refrigerate until ready to use, up to 24 hours. This roasted garlic sauce is smooth and mellow in taste. It’s wonderful on bread, baked potatoes, or grilled poultry, meats, or seafood. Makes about ½ cup.
Recipe from the AMA’s Family Health Cookbook
BAKED GARLIC POTATOES
6 garlic cloves; 2 Tbsp olive oil; 2 lbs sweet potatoes; 1 lb russet potatoes; 1/3 c butter; 1/2 c grated Parmesan cheese, divided; 3 Tbsp chopped Italian parsley; 1 tsp minced fresh rosemary; Salt and pepper, to taste
Place garlic in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. Use oil from baking dish to grease I 1/2quart casserole. Boil peeled and chunked sweet potatoes, and white potatoes in salted water 20 minutes, or until tender. Drain. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. Spoon into oiled casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top. Makes 6 servings
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4 pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Serves 6; Recipe from MACSAC
OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble
WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or lemon 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
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