Winter Share Seven February 5th 2015
- Next winter distribution is Thursday February 19th
- 2015 summer produce shares are almost gone… no deposit is necessary for winter share members; just the form.
- Tree fruit shares for 2015 are still available.
- Meat shares are postponed until March due to extreme temperatures.
Farm News from Jane
I missed a bit of fun on Monday morning as there was no coverage of Ground Hog’s Day ceremonies. The winter storm preempted the coverage of Punxsutawney Phil and although it’s reported that he saw his shadow there Dunkirk Dave must not have! And even if Phil saw his shadow it will take quite a “warming trend” to thaw out the level of frost we now have in the ground. It’s nice to know we still have lots of veggies in storage to enjoy while winter continues its hold. Our family has also been adjusting to eating more seasonably over the last few winters and we’re finding that we need to freeze and preserve less each year. I have been especially enjoying the rutabaga this season. I’m not sure if they are sweeter due to the weather or perhaps the soil conditions but regardless they are my newest favorite winter vegetable. And speaking of yummy rutabaga it reminds me of the opportunity we had to attend a beer tasting dinner that included apple rutabaga bisque. It was heavenly; my favorite dish of the evening! I found it is basically the same recipe we have in our file. It does call for butternut squash and sweet potato but I’m not too rigid and would try it with all rutabaga and carrots. But perhaps some of you may still have some squash lingering in the shadows!
We had planned on starting seeding some of the early vegetables and herbs this week but with the extreme cold temperatures we will wait until next week to begin. It doesn’t look a lot warmer for next week however and although the t skiing conditions are great I am looking forward to those balmy days in the greenhouse. Maple syrup season is right around the corner (the above 320 corner at least).We will begin tapping the maple trees when they thaw and warm up a bit. Tapping when it’s this cold would damage the trees. We hope to have a good season so that we can share some with you! We have received the honey that was extracted from the hives on our farm and after we “jar it up” we’ll be sharing a pound in one of the winter shares. Hope you are staying cheerful and keeping a sense of humor through this extended cold snap. Perhaps a hot toddy would be appropriate. Enjoy your winter veggies, Jane
Produce: Red onions Garlic Adirondack red potatoes Chioggia beets
Purple Kohlrabi Rutabaga Carrots
-Adirondack red potatoes are moist and creamy and are especially good for boiling and/or mashing. They want to “sprout” so keep in a cool dark spot and prepare sooner rather than later.
– Try adding ground cardamom and ginger to your mashed red potatoes for something new and interesting.
– Kohlrabi may look a bit sad but once peeled they are sweet and juicy.
– Think soup for a supper that’s hot and satisfying. Prep the night before into a crock pot and start in a.m.
– We increased the amount of potatoes and carrots this share so you’ll have plenty for soups, stews or roasting.
1 lb. minced pork, 2 dry rolls, 1 egg, 1 tsp salt, 1/2 tsp ground black pepper, 1 bunch parsley; chopped, 8 medium tender kohlrabi, 1 and 1/2 bouillon cubes, 1 Tbsp sugar, 3 oz sour cream, 3 oz heavy cream, 2 Tbsp flour
Soak the rolls in cold water squeeze. Mix them with the minced meat and the eggs. Add salt, black pepper and half the chopped parsley. Remove and set aside a few kohlrabi leaves, then peel the kohlrabi and carve a cavity in the middle of each of them. Fill the cavity with meat and bread mixture. Arrange the heads tightly in the bottom of a large casserole (When using a dish too small, the heads pile up on each other and need too much water to be covered). Chop the kohlrabi leaves and sprinkle on top of the stuffed heads. Add enough water to cover (about 1 quart). Crush the bouillon cubes and add some salt. Sprinkle with some sugar and the remaining parsley in the water. Bring the water to a boil, and the cook, covered, for 25 minutes over medium heat. Add the kohlrabi chunks from the cavities; continue cooking for 10 more minutes until tender. Remove the heads. Mix the sour cream and the heavy cream with the flour until smooth, then add to the cooking water of the kohlrabi. Boil for 2-3 minutes to let it thicken. Place the heads in the sauce again, warm before serving. Recipe from Catherine Dulmus
KOHLRABI AND RADISH SALAD
3T olive oil, 1T wine vinegar, salt and freshly ground black pepper, 2 kohlrabi (about8 oz.) 1 cup of radish slices
Put the oil and vinegar into a bowl with salt and pepper to taste and mix to make a simple dressing. Peel the kohlrabi quite thinly, then cut into julienne matchsticks; wash and slice the radish. Add the kohlrabi and radishes to the bowl and stir gently to coat everything with the dressing. Serves 4 Recipe from Vegetarian Four Seasons
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into 1/2 inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Recipe from Allrecipe.com
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
MASHED RUTABAGA WITH ORANGE
2 pounds rutabaga, peeled and diced; 2 tablespoons frozen orange juice concentrate, thawed; 1
Tablespoon 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
1 lb. carrots, grated (approximately 7 cups); 3/4 cup milk; 1/2 tsp nutmeg; 2 sticks cinnamon; 2/3 cup honey; 6 tbsp butter; 1/2 cup raisins; 1/4 cup coconut; 1 tablespoon slivered almonds
In a heavy saucepan or skillet, combine carrots and milk. Add nutmeg, cinnamon and honey and bring to a boil. Boil over low heat, stirring frequently, until mixture is very thick. Remove cinnamon sticks. Add butter, raisins and coconut and cook for approximately 25 minutes longer. Pour into a buttered, shallow pan, top with almonds and cool. Cut into squares.
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture. Serves 6; Recipe from Eating Well in Season
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toast,
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
ROASTED RED POTATOES
6 red potatoes, 1-2 tablespoons paprika , garlic salt, fresh ground pepper, Olive oil
Preheat oven to 400 degrees. Coat the bottom of a large baking dish with olive oil. Dice the potatoes and put them in the baking dish. Sprinkle the potatoes with the paprika, garlic salt and fresh ground pepper. I love fresh ground pepper, so I coat the potatoes pretty well, but just a little works, too. Drizzle more olive oil and gently stir. Bake for about 30-40 minutes or until they reach your desired tenderness. Stir several times while they are in the oven.
Recipe from Michelle Maskaly, The Adirondack Chick
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
BEETS A LA CREME
1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste
Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serves 3
GOAT CHEESE AND GREEN APPLE BEET SALAD
2 pounds red beets, scrubbed, Coarse salt and freshly ground pepper, 2 T grape seed or safflower oil, 3 T pure honey, 5 tablespoons extra-virgin olive oil, 1 lemon plus 3 T fresh lemon juice, divided, 1 green apple, 4 oz fresh goat cheese, coarsely crumbled (about 3/4 cup), 2 cups greens
Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grape seed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Whisk together honey, olive oil, and 3 T lemon juice; add 1 tsp salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and greens and serve immediately. Recipe from Martha Stewart
BEET APPLE CHEDDAR TARTS
1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds, 3/4 cup shredded white cheddar
(3 ounces), 1 small apple, cored and very thinly sliced, 1 small beet, scrubbed, peeled, and very thinly sliced, Coarse salt and ground pepper, 1/2 tsp fresh thyme leaves
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart