Winter Share One November 19th 2015

Important information:

• Please remember that you will need to return your share box with each distribution. To open your produce box and also to unfold it flat for storage please squeeze the very top flap like a hinge to open. Pulling on the flaps will result in tearing them. The bottom will open the same way. If unsure please let the person who hosts your distribution site demonstrate for you.
• Please take the time to archive and/or copy the informational email from earlier this week. It will give you the necessary details to make other arrangements for a distribution.
• If you would like to add any additional emails addresses to our winter contact list please contact us.
• Recipes and newsletters are archived on our website @ www.promisedlandcsa.com

Farm News from Jane

Welcome winter share members old and new!

This first winter share is loaded with a wide selection of fresh veggies from the field.  It was quite a decision to see what we could fit in the box with all we had to choose from this week. The late broccoli planting is the most beautiful of the season and the Brussel spouts have grown larger with the nice weather that we’ve been enjoying too! Last winter season for this week there was so much snow we had to wait a week to distribute shares. That day we had to wade up to our waist with buckets of feed after digging out laying hens and turkeys. The pigs and cows of course just plowed through the snow after it had subsided; they seem to love the outdoors regardless of the conditions.

This past two weeks between summer and winter shares we were finally able to get the large high tunnel replaced and it is about two-thirds planted with spinach for late winter/early spring harvest. We will fill the other third with transplants started in early February for spring production.

We continue to harvest the root crops for winter storage. We completed the potato harvest today and we’ll move onto the celeriac, beets, daikon radishes and rutabaga. After harvesting, they are trimmed, washed and placed in the appropriate cooler for temperature and humidity. The carrots and leeks will wait a bit longer in the ground even if it snows before they are harvested. There are more Brussel sprouts, kales, collards and cabbage left in the field also. We hope to continue to harvest these crucifers over the next few shares. It will depend on the weather of course but if this trend continues perhaps we will be harvesting from the field until the first of January as we have in other years! And of course there is lot of winter squash to share for the next few months.

We hope that everyone will have a chance to enjoy a gathering of family (or friends who are like family) to take stock of all our blessings and to give humble thanksgiving for all that we have and are able to share. We are truly and richly blessed with abundance of all kinds. Happy Thanksgiving from our family to yours, Daniel, Jane, Ben & family

P.S. If you see Charlie Adah Grace today wish her a happy second birthday!

 

Produce:   Broccoli   Red Head lettuce   Cooking & Red Onion    Orange Carrots   Red potatoes  Butternut squash     Acorn squash   Leeks   Fennel   Brussel sprouts   Rutabaga

 

Produce tips:

– Now would be a great time to invest in a new vegetable brush; there will be lots of roots that will need a final scrub so that you don’t have any unnecessary peeling! A salad spinner is handy also (perhaps a holiday gift)!

– Squash does not need to be refrigerated but will store well for weeks if kept where it is about 50 degrees and dark.

– Brussel spouts will stay moister on the stalk. If you do remove them from the stalk refrigerate them in a plastic bag.

– Potatoes keep best stored in the brown paper bag; storing them in a kitchen “basket” is decorative but the light and heat will cause them to dehydrate and soften.

– Onions and garlic can be left out for a few weeks without loss of quality.

– Fennel will store better refrigerated in plastic.

– Rutabaga will keep bet if kept cool or refrigerated.

 

Recipes

LEEKS AU GRATIN

1 lbs leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese

Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes.

 

 

FENNEL WITH ORANGE AND SAMBUCA

3 fennel bulbs, 2 T. EVOO, 2 T butter, 1 onion, peeled, halved and sliced, 1 garlic clove, 1 t. fennel seeds, crushed with the flat of a knife, ¼ t. red pepper flakes, ¼ t. salt, coarse ground pepper to taste, ¼ C Sambuca, plus 1 T for  finishing, ¼ C golden raisins, soaked to rehydrate for 20 minutes and soaking water reserved, 1C freshly squeezed orange juice, 1 C low sodium vegetable or chicken stock, or water zest of one orange.

Breadcrumbs: 1 C panko breadcrumbs, ¼ t. salt, ¼ t. pepper, 2T. EVOO, 1 garlic clove, peeled and crushed, 1T chopped thyme and Italian parsley, zest or one orange or lemon, pinch of red pepper flakes

For the breadcrumbs: Heat olive oil with the garlic clove in a saucepan over medium heat, when the garlic is fragrant and starts to brown, add breadcrumbs, salt and pepper and toast for 4 minutes. Remove from heat and add remaining ingredients. Discard the clove of garlic.

Cut the tops off the fennel where the green stalk meets with the white bulb. Trim the ends off the bulbs and cut the bulbs in half lengthwise. Remove the outer layers and anything that’s browned, and trim away any excess stem. Cut each half into eighths or sixths. Chop the fronds and reserve.

In a large sauté pan, heat the olive oil and butter over medium heat. Add the onion slices and sweat them, stirring until they start to soften, but don’t let them brown. Add the fennel, garlic, fennel seeds, and red pepper flakes and season the mixture with salt and pepper. Sauté 1 minute, then deglaze the pan with the Sambuca, and cook until the liquid in h has evaporated, about 1-2 minutes. Add the raisins and the soaking water, orange juice, and broth (or water). Cook, periodically turning the fennel and glazing it with the liquid from the pan, until the liquid is reduced by three quarters (it should be a thin layer on the bottom of the pan). The liquid will thicken and the fennel will be glazed, shiny, fattened, and softened. For me, this took about 15-20 minutes. Remove the pan from the heat. Pick out the garlic cloves, and mix in the chopped fronds and 1 T of Sambuca. Transfer to a serving platter and sprinkle on the breadcrumbs and orange zest over the top. Recipe from Andrew Carmellini’s Urban Italian; serves 4-6.

 

LEEK AND POTATO SOUP

3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley

Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs.

 

CREAMY BROCCOLI AND LEEK BISQUE

1 T oil; 4 leeks thinly sliced; 3 garlic cloves, chopped; 4cps broth plus 2cps; 21bs potatoes; 1 lb broccoli;

l tsp sugar; 1/3 parsley; 1/4tsp nutmeg 1 cup milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper to taste

1) Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. 2) In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. 3) Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. 4) Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.

 

HERBED BROCCOLI AND RICE FRITTATA

2 tsp olive oil; 1 cup thinly sliced scapes; garlic clove finely chopped; 2 cups cooked brown rice; 1 1/2 cups cooked broccoli; 4 eggs; 4 egg whites; 1/2 cup ricotta cheese; 1 Tbsp oregano; 1/2 tsp salt; y., tsp cayenne pepper; 3 Tbsp grated mozzarella cheese

Heat oil in large oven proof skillet. Add the scapes and garlic and cook over medium heat, stirring, for 2 m minutes. Add the rice and broccoli and cook, stirring, until heated through, about 2 minutes. Whisk the eggs and egg whites with the ricotta cheese, oregano, salt, cayenne pepper until well blended. Pour eggs mixture over the rice mixture in the pan, stir gently to combine, and cover. Cook over low heat until eggs are almost set, 7-10 minutes. Preheat broiler. Sprinkle cheese over frittata. Place under the broiler, about 5 inches from the heat source, and broil until the cheese melts and the top of the frittata is flecked golden brown, about 2 minutes. Watch carefully to prevent burning. Cut into wedges and serve.

4 main dish servings.

 

BROCCOLI SALAD

1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 1/4 cup sugar; 1 Tbsp vinegar

Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.

ROASTED BROCCOLI

I head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper

Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings; Recipe from MACSAC

 

BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR

1 pound Brussels sprouts; 1-2 tablespoons butter; 1/4 pound bacon, chopped; 3 tablespoons balsamic vinegar; 1/2 cup finely chopped onion or shallots; salt and pepper to taste

Trim ends off Brussels sprouts and halve the large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, then drain well. Meanwhile, cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from pan. Add onions; cook until brown. Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon. Toss until hot. Serves 4

Recipe from Lee Davenport, Harmony Valley Farm member

 

ROASTED BRUSSELS SPROUTS WITH CRISPED PANCETTA

1 lb Brussels sprouts; 1/4 pound pancetta, cut into slivers; 1 tbsp olive oil; salt and pepper to taste; 1/2 tsp garlic salt

Heat oven to 425 degrees. Halve the large sprouts. Toss with olive oil and garlic salt; arrange in single layer on baking sheet. Bake, shaking pan halfway through roasting time, until tender (15-25 minutes, depending on size of sprouts). Brussels sprouts are done when they’re deep green with several brown caramelized spots. Meanwhile, sauté pancetta over medium heat until crisp. Toss Brussels sprouts with pancetta. Season with salt and pepper.

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

 

CARROT FENNEL ORANGE SOUP

2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds) ; 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream

Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds.

Makes 4 servings; Recipe from Edith Thayer, Vermont Valley Farm member

 

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

 

MASHED RUTABAGA WITH ORANGE

2 lbs. rutabaga, peeled and diced; 2 T. frozen orange juice concentrate, thawed; 1T. butter; salt and pepper; 1 orange (optional for garnish)

Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For a chunky texture, mash with a potato masher. For a smoother texture, run rutabagas through a food mill or process in a food processor until smooth. Stir in orange juice concentrate and butter and season to taste with salt and pepper. Garnish with fresh orange zest or thin slices of orange. This can be made ahead and refrigerated or frozen, then warmed in the oven. It goes well with sage-rubbed pork and mushrooms or ham. Makes 6 servings

 

RED WINE BRAISED ROOTS

3/4 cups red wine; 2 pounds assorted root vegetables, peeled; 4 ounces white mushrooms, halved; 1 large onion, sliced; 1 tbsp chopped fresh thyme; ½ tbsp tomato paste; ½ tsp salt; 1/8 tsp freshly ground pepper; 2 cups vegetable broth; 2 bay leaves

Preheat oven to 350°F. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables. If using carrots, cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil. 5. Bake, stirring occasionally, for 1’/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.

 

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.

 

ROASTED BUTTERNUT SQUASH

Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the afore mentioned vegetables together.

 

CORN BREAD AND PINE NUT-STUFFED ACORN SQUASH

8 very small acorn squash or other very small winter squash; 6 tablespoons pine nuts; 3 tablespoons chopped fresh oregano; I cup finely chopped red onion; salt and pepper; 6 tablespoons butter, divided; 3-6 tablespoons apple cider; I cup finely chopped sweet red or green pepper

4 cups stale com bread in I-inch cubes (equivalent to approximately 1 8-by-8-inch pan of com bread) Heat oven to 350 degrees. Cut a thin slice off bottom of each squash, so it can stand up. Cut off a quarter of each squash from the top and discard. Scoop out seeds and membranes. Place squashes top side down in baking dish; add water to depth of 1/4 inch. Cover with foil; bake until tender, 45- 60 minutes. Discard water. Melt 3 tablespoons butter in skillet over medium heat. Add onions and cook, stirring often, until nearly tender. Add sweet peppers and cook, stirring often, 3-4 minutes. Crumble the com bread; combine with cooked vegetables, pine nuts, oregano, and salt and pepper to taste. Stir in just enough apple cider to moisten stuffing. Fill squash cavities with stuffing. Melt remaining 3 tablespoons butter; drizzle or brush on stuffing. Place in baking dish and bake at 350 degrees about 30 minutes. Makes 8 servings; Recipe from MACSAC

 

STUFFED SQUASH

1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds

Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.

 

BUTTERNUT SQUASH PANCAKES

1 small butternut or buttercup squash, cooked and mashed or creamed; 1 egg; 1 egg white; ½ cup milk; 2cps whole wheat pastry flour; 2tsp powder; 1tsp salt; ½ tsp cinnamon; ¼ tsp cloves.

Blend all ingredients and fry 1/2cp of batter at a time for 3 min each side, in a well oiled skillet at med-high heat.

 

WINTER SQUASH-PECAN STUFFING

3 Cups dry bread crumbs; 1/3 Cup hot water; 1 Cup cooked Winter Squash; 1 large onion, peeled and finely chopped; 3 Ribs celery, finely chopped; 1 Cup chopped pecans; 2 Tbsp butter; 1 Tsp poultry seasoning; 1/4 Tsp salt; 1 Egg, beaten

Place the bread crumbs in a large bowl and sprinkle with the hot water. Stir in the squash puree. Sauté the onion, celery and pecans in the hot I butter. Add the poultry seasoning and stir the vegetables thoroughly into the crumb mixture. Season with salt and stir in the egg. Yield: about 6 cups

 

SCALLOPED SQUASH AND POTATOES

3 cups buttercup squash, peeled and chunked; 2 cups diced potatoes 1/3 cup chopped onion; 1/2 cup chopped cooked ham; ¼ cup flour; 1 Tbsp chopped parsley; 1 tsp salt; 1/4 tsp pepper; 1/4 tsp nutmeg; 1 1/3 cup whole milk; 2 Tbsp butter

Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350 degrees 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender. Makes 6 servings