Winter Share Seven February 12th 2014
PROMISED LAND CSA WINTER SHARE SEVEN FEBRUARY 12TH 2014
- The next winter share is Thursday February 27th
- This week’s share marks halfway through the winter season. We hope to transition to fresh hoophouse produce when the weather breaks and temperatures climb into the forties.
Farm News from Jane
We have a family member who makes a breakfast casserole dish called “Breakfast Again”. I won’t share with you how the name of that recipe is construed however after this last snowfall it seems people are reacting with the same thought and saying, “Winter again!”. The snow has been great for some of us winter enthusiasts but I realize that it does create some extra work in removal and time in travel. Most of us can use the extra exercise but time always seems to be the limiting factor; especially in patient endurance. But as the groundhog saw his shadow we still have four plus weeks of winter to negotiate. The happier note is that with the ground so frozen the maple syrup season should also be extended. It takes quite a “warm up” to get the sap flowing but when the ground is well frozen it takes longer for the trees to thaw causing the sap to flow for a longer period of time. We hope to start tapping as soon as the weather breaks. It takes a couple of days with everyone’s help to drill the holes, tap in the spiles and hang the buckets. And of course it’s always really nice to have everyone’s help to gather the sap once it starts flowing. I have found that the buckets are getting a little heavier each year. I am reminded that I don’t have to “fill them up” when we gather but it’s difficult to stop at the two-thirds mark and have to make another trip back to the tree! I look forward to the sugaring season as is so nice to get into the woods. Most of the year we are busy in the fields and don’t get to enjoy the beauty of the woods. The snow makes it so beautiful and quiet. An occasional squirrel, chipmunk or turkey reminds us that we are not the only ones enjoying the space. And when we hear the first woodpecker we know that spring is not too far off. So we’ll contend ourselves with this winter wonderland for a bit longer knowing that when the weather breaks it will be time to shift gears from low one to low two. (We’ll reserve drive and overdrive for spring and summer)!
As I shared in the important reminder section we hope to have more fresh greens to share when things warm up.
So far it’s been too cold for any growth in the hoophouse where the Swiss chard, lettuces, and other greens are planted; they also are patiently waiting for warmer weather. For now we have to be content with last season’s bounty and look forward to the fresh tastes of spring. Perhaps when the snow melts and the ground thaws we’ll find some parsnips and leeks in the field to harvest too.
And if you are the romantic type don’t miss out on Friday night’s full Valentine moon! It’s actually called the Sow moon but spoon, croon, harpoon (that’s a type of arrow!) or be a buffoon but don’t let Valentine’s pass you by without telling that special someone how much you appreciate them. Life’s too short not to.
Until next time, keep looking up; you may see your shadow even at night… Jane
– Although we carefully inspect the onions the centers may have a layer which is soft due to last year’s excessive rains.
Remove this layer and utilize the remaining rings.
– Some carrot tops may be a bit lighter in color due to the very low temperatures before they were harvested; they are still
– Red cabbage makes beautiful coleslaw; try vinegar and oil dressing for a different zing.
– This is the last share of Chioggia beets please try oven roasting them for a real treat.
– Adirondack Blue potatoes are great bakers regardless of their size.
Produce Red Cabbage Adirondack Blue Potatoes Carrots Chioggia Beets
Cooking Onions Shallots Garlic Rutabaga
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. Makes 4 servings. Recipe from MACSAC
APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-5 minutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional); 1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni in large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.
4 fresh medium beets; 2 sprigs fresh basil, chopped; 1/2 medium onion, chopped; 2 eggs, beaten; Salt and ground black pepper, to taste; 1/4-2/3 c flour; Olive oil; Mozzarella slices; Burger buns
Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt and pepper; mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1 /2-inch thick. (Don’t make too thick or centers won’t cook well.) Heat 1/4 inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately. Makes 6-8 servings
BALSAMIC BRAISED ONIONS (I realize that the onions aren’t small but I think it’s still doable).
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
Pack 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 came with a purchase of balsamic vinegar. It’s important to use high quality balsamic vinegar or the flavor will be harsh. Makes 6-8 servings. Recipe from Jenny Bonde and Rink Davee, Shooting Star Farm
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 45-60 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 turn 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.
MASHED RUTABAGA WITH ORANGE
2 pounds rutabaga, peeled and diced; 2 tablespoons frozen orange juice concentrate, thawed; 1Tablespoon 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.
CARROT ALMOND CAKE
1 1/2 cups steamed, pureed carrots; 6 eggs, separated; 2 cups honey or sugar; 2 tablespoons ground almonds or 2 tablespoons flour; 1 teaspoon grated orange zest (orange part of the rind); 1 teaspoon sea salt; 1 tablespoon ground cardamom; cream cheese frosting (optional)
Heat oven to-350 degrees. Generously butter a 9-inch cake pan (round or square). Combine pureed carrots with egg yolks and honey. Mix in ground almonds, orange zest, salt, and cardamom. Beat egg whites in clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 minutes. Cool. Frost with cream cheese frosting, if desired. Makes 8-10 Servings. Recipe from Oak Ridge Farm
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan.
CHICKPEA TAGINE WITH CINNAMON, CUMIN, AND CARROTS
2 Tbs. olive oil; 1 small onion, thinly sliced; 3 c1oves garlic, minced; 2 14.5-oz. cans chickpeas, rinsed and drained;
3 medium carrots, peeled and sliced into thin rounds; 1/4 cup dried currants; 1 tsp. ground turmeric; 1 tsp. ground cinnamon; 1 tsp. ground cumin; 1/4 tsp. cayenne pepper; 2 tsp. honey; 1/2 cup plain Greek style yogurt; 3 Tbsp finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.
POTATO CRUST QUICHE
3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes. Makes 8 servings. Recipe from Crystal lake Gardens
HERB-ROASTED RED POTATOES
1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds blue potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onions; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions , and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC