- The next distribution is Thursday February 25th.
- Distribution for farm member pickup will be from the back porch until further notice.
- Annual share members: please email us if you would like a tree fruit share this summer. There was not ability on the winter share form this fall to request one.
Farm News from Jane
Well although winter is back we have some beautiful deep green, freshly picked spinach for the share this week! What a way to welcome in spring whether it is the Chinese New Year or the Celtic observance. The Celtic calendar has spring beginning on the 2nd of February which is when we now observe Ground Hog Day. Originally this day was called Imbolc (lambs’ milk) because the lambing season began. It was also called Brigantia for the Celtic female deity of light, calling attention to the Sun’s being halfway on its advance from the winter solstice to the spring equinox. Ancient cultures relied on the phases of the moon in correlation to the sun to mark the seasons. But whether it is winter like with cold and snow or spring like with warmth and sun we hope to enjoy harvesting and eating spinach from the high tunnel until spring truly arrives bringing more fresh spring treats from the high tunnel or the field.
And speaking of produce and plants we already have transplants up and growing in the heated green house. There are Bok choy, Napa cabbage and lettuces up and stretching for the sun. They were seeded last Wednesday and by Saturday had broken through the soil. It’s amazing each year to see how quickly some seeds sprout into action while others like celery and parsley seem to take forever! We have also started to seed onions as they are cold hardy and so are planted earlier in the season.
Ben is still busy building the arch or foundation for the maple syrup evaporator between his other duties of compost management, mechanic and busy Dad. Often times people ask what we do all winter long but it seem that the quieter pace of winter is consumed with lots of machinery maintenance, fabrication, storage crop management and seeding besides for the plethora of other farm related activities. We always wonder come April where did all the time go. I’ve always thought that I should record the daily activities in a journal so that we can see just how busy and productive we were!
So batten down the hatches this week and keep warm with a pot of lovingly made soup or stew. The aroma alone will warm your soul. Stay well, Jane & crew
Produce: Keuka Gold potatoes Red or Green cabbage Cooking onions Garlic
Carrots Red beets Rutabaga Celeriac Spinach
– Please peel back the first few layers of garlic if you find any hint of green; this is due to moist storage conditions earlier in the season. Underneath it is in beautiful condition!
– The spinach has been triple washed and should be table ready!
– Rutabaga and celeriac make a wonderful dish boiled and mashed together. They compliment and mellow each other’s unique flavors.
– I’m including a spaghetti squash recipe which I had forgotten last time in case anyone still has one or two rolling around the kitchen.
– Don’t miss out on the chocolate beet cake recipe for your favorite Valentine!
PALEO SPAGHETTI SQUASH
1 whole spaghetti squash, 3 medium carrots, roughly chopped, 2/3 cup walnuts, 3 cloves garlic, peeled ,and quartered, 1/2 teaspoon oregano,1 teaspoon lemon zest; grated, dash crushed red pepper, 2 tablespoons coconut oil, 1/2 cup raisins, 1 1/2 cups vegetable broth,1/2 cup grated parmesan cheese, optional,1/2 cup lemon juice, 3 tablespoons fresh parsley; chopped
Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes. Add the chicken broth and bring to a simmer. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).
BEET AND CELERIAC CASSEROLE
12 ounces raw beets; 12 ounces raw celeriac; 4 sprigs of fresh thyme, chopped; 6 juniper berries, crushed; 1/2 cup fresh orange juice; 1/2 cup vegetable stock; salt and freshly ground black pepper
Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes. Serves 6; Recipe from Vegetarian the best ever recipe collection.
RUSSIAN CABBAGE BORSCHT
1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or honey, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes).
Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill. Recipe from the New Moosewood Cookbook
LENTIL & ROASTED BEET SALAD
Salad: 1 pound beets (about 3 medium), 1 Tablespoon extra-virgin olive oil, 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils), 2 teaspoons chopped fresh rosemary, divided, 1 whole bay leaf (dried or fresh), 2 large cloves of garlic, peeled & smashed, 1/2 medium onion, studded with a whole clove, 1/2 teaspoon kosher salt, plus additional for seasoning to taste
1/4 cup minced fresh flat-leaf parsley, freshly ground black pepper to taste, 6 cups mixed baby greens, 6 ounces crumbled goat cheese
Dressing (makes 1/2 cup): 3 Tablespoons sherry vinegar, 2 Tablespoons whole-grain mustard, 1 tsp kosher salt, freshly ground black pepper to taste, 1/3 cup extra-virgin olive oil, 2 medium shallots, minced
Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Dice the beets and set aside. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,
1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
SWEET & SPICEY CARROT BISQUE
1T canola oil, 1 medium onion, diced (1c.), 1t plus 1 pinch 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
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
SCANDINAVIAN CABBAGE SOUP
2 C. Cabbage, chopped; l cp Onion, sliced; l cp celery slices; 1 cp peas; l cp thin sliced carrots; 2cps creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
IRISH CABBAGE AND BACON
12 strips bacon or other pork equivalent, 1 medium head of cabbage, chopped , 6 cloves garlic; chopped, 2 carrots; chopped, 1 pound potatoes; chopped, Dijon mustard
Add bacon to a pan that will hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, sauté onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
Serves 4 – 6 Recipe from Red Fire Farm
HEARTY ASIAN NOODLE SALAD
1 cabbage, small or medium, shredded or chopped medium fine, 2 lb. Grated carrot, 1 or 2 grated turnips or daikon, A full bulb garlic, minced or pressed, a large finger sized chunk of ginger, finely grated or minced, 4 Tbsp. Sesame oil, 3 Tbsp. Rice Vinegar, ¼ cup raw or toasted sesame seeds, 3-5 cups cooked pasta, 2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl; of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it.
From Jarrett Mann, 2006.Red Fire Farm
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.
RUTABAGA & POTATO PUREE
1 1/2 pounds rutabaga, peeled and cut into small chunks, 1 1/2 pounds potatoes, peeled and cut into large chunks, 4 cloves garlic, peeled, Salt, to taste, 1/3 cup nonfat milk, scaled, 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried, Freshly ground white or black pepper, to taste
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper. Serves 8; Recipe from Eating Well Magazine
CELERIAC POTATO GREEN CHILI SOUP
1 large onion; sliced, 2 T. butter or oil, 1 medium bulb celeriac, peeled and sliced ¼ in. thick 11/2 t. chopped fresh thyme, 3 large baking potatoes, peeled and sliced ¼ in. thick, 4 ½ c. whole milk, ½ c. roasted, peeled, seeded, and chopped poblanos, 2 t. salt, 1/2 t. black pepper, 2 t. sugar, 1 T. rice wine vinegar.
Sweat onions in butter over low heat until onion is completely cooked but not yet caramelized. (15minutes). Add celeriac and thyme; cook, stirring frequently, 5-10 minutes. Add potatoes, milk, and chilies, simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Deb Boehm, Deb and Lola’s Restaurant (MASAC)
SPINACH AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings; Recipe from Morn Rosenbloom
GREEK CHEESE AND POTATO PATTIES
1 1/4 pounds potatoes; 4 ounces feta cheese; 4 scallions, chopped; 3 tbsp chopped fresh fennel; 1 tbsp lemon juice; I egg, beaten; flour for dredging; 3 tbsp olive oil; salt and freshly ground black pepper
Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and add the scallions, dill, lemon juice and egg. Season with salt and pepper (the cheese is salty, so taste before you add salt). Stir well. Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge in the flour. Heat the oil in a frying pan and fry the patties until golden brown on each side. Drain on paper towels and serve at once.
HOT GERMAN POTATO SALAD
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8 inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1 inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired.
Recipe courtesy of Robert Irvine; Food Network
FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet; add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing.
Makes 3 servings; Recipe from Crystal lake Gardens
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top. Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings.