- Don’t forget to read the info about our new biweekly share sent Jan.28th.
- Attached is the new 2018 summer membership form with the biweekly offering.
- Please remember to bring your share boxes; the next share is Thursday Feb. 22nd.
Farm News form Jane
The spinach is coming, the spinach is coming… We had actually hoped to pick spinach for this week’s share but with the temperatures below freezing it’s not possible. But spinach is certainly on the “menu” for the next share. Some of you may remember that last year’s winter was so warm we were able to pick spinach beginning in January; quite the unusual season… But soon enough we will be out picking and planting in the high tunnel. We have begun to plants seeds in the heated greenhouse and they are already germinated and growing well. There is head lettuce, kale, Swiss chard, and Asian greens. There is now over ten hours of sunlight each day and so the seeds which we have planted are quicker to respond to the warmth and growing day length. We will begin seeding onions, shallots and leeks next week. Those transplants will be planted outside in April or May but due to their long germination and growth cycle we need to start the plants quite early in the year. Isn’t it amazing that the onions, shallots and leeks that we are enjoying now are a year out. The leeks are harvested in late autumn so that’s about nine month’s growth! We always feel blessed to be able to enjoy the “fruits of our labor” through the following winter season. Nature is amazing…
Punxsutawney Phil has predicted six more weeks of winter and by the forecast that seems likely. We need at least a few days of above freezing temperatures to tap maple trees so I guess that’s on hold for now but the kids sure are enjoying the snow! I am spending a bit more time in the kitchen making soup this winter. Last week it was the Potato Fennel and Cream of Rutabaga Cinnamon soups. This week perhaps I’ll try the one of the carrot soup recipes. Nothing says I love you like a hot bowl of soup (I stole that one from one of the soup companies). It sure is a great way to get the most use and nutrition out of those root veggies. The cream of rutabaga soup with cinnamon was a big hit; Caleb, age five asked for a third bowl at lunch yesterday! And that’s with no added sugar!!! I just love that our root vegetables are so sweet that even the recipes that call for added syrup or honey is unnecessary. As we continue to build the soil health the produce continues to be not only more nutrient dense but is also sweeter. No wonder the babies like their carrots, squash and peas… Peas are about four months away and asparagus is only three! Until then we look forward to spinach this month and kale and chard in April and May. Right now let’s enjoy the flavor of the season in our carrots and potatoes, beets and cabbage and of course kohlrabi. Stay warm and enjoy the last grip of winter, Jane
Produce: French Fingerling potatoes Golden Beets Carrots
Kohlrabi Shallots Garlic Cooking onions Red cabbage
– Kohlrabi is great shredded raw in a salad and adds lots of juicy flavor. Also sunflower seeds seem to be a tasty treat and add some great crunch and good source of nutrients and protein. 82% of Vitamin E. 70% DV of copper, 43% Vitamin B1 (thiamine), 34% of manganese, 34% of selenium, 33% of phosphorus, 28% of magnesium, 28% of Vitamin B6. It’s always helps to diversify your diet!
– Golden beets are great in a salad; check out the recipe for Golden beet and sunflower seed salad!
– Red cabbage; Do you know about the many nutritional benefits of cabbage? Red cabbage is rich in antioxidants, anti-inflammatory compounds, fiber, folates, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, magnesium, manganese. Stress and chronic inflammation are risks factors for cancer, the antioxidant and anti-inflammatory richness of cabbage help to keep you at a lower risk for cancer and other chronic diseases. So enjoy it on you salads!
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.
*Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered. Recipe from Epicurious.com
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill.
Recipe from Red Fire Farm
CABBAGE-BEET SLAW WITH GINGER VINAIGRETTE
1 small head red cabbage, 1 medium-sized beet, 2 tablespoons rice vinegar, 4 tablespoons oil (vegetable or canola), 1 1/2 tablespoon honey, 1-inch piece of ginger, peeled and grated, Salt & pepper to taste
Chop the cabbage into 4 wedges. Trip away any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl. Peel the beet using a vegetable peeler. Using a hand-held grater or box grater shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice.
Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve.
Recipe from TheBittenWord.com
RED CABBAGE AND SAUSAGE SOUP
1 head red cabbage, 1lb kielbasa, 14 1⁄2oz can diced tomatoes, 2Cs chicken broth, 15oz. can cannellini beans, 1⁄2C chopped green bell pepper, 1small onion, chopped, 1T minced garlic, 1teaspoon *Emeril’s Original Essence 1tsp.dried thyme, salt and pepper
Chop the cabbage into 2 inch chunks. Cut the kielbasa into coin size pieces. Chop the vegetables (green pepper and onion). Drain the beans and rinse. Brown the sausage, peppers, onions and garlic in a large soup kettle. Add the tomatoes, beans, seasonings and chicken broth and mix well. Add the cabbage and cover the kettle and cook on medium heat until the cabbage starts to wilt. Turn the heat to medium low and simmer with the cover on for 45 minutes to an hour.
When the cabbage is tender and the flavors have blended to your taste; serve with rustic bread and enjoy!
* Emeril’s Original Essence: 2 1/2 T paprika, 2 T salt, 2 T garlic powder, 1 T black pepper, 1 T onion powder, 1T cayenne pepper, 1 T dried oregano, 1 T dried thyme
ROASTED GARLIC POTATOES
3 pounds small red or white potatoes, 1/4 c olive oil, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 2T minced garlic (6 cloves), 2 T minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot. Recipe from Allrecipe.com
CARROT ALMOND CAKE serves 8-10 gluten free, low fat, and lower sugar
1 1/2 cups almond meal, 2 cups grated carrot – about 2-3 large carrots, 1/3 cup gluten free plain flour , 2 tsp baking powder , 1/4 cup unrefined cane sugar/brown sugar/coconut sugar, 2 eggs, beaten, 2 tsp vanilla extract,
1/2 cup – 1 cup milk of your choice*
Preheat oven to 350F. Grease and/or line a medium round cake tin. Combine your almond meal, carrot, flour, baking powder and sugar. Add in your beaten eggs, vanilla and enough milk needed to make a cake batter like consistency. Stir until just combined and pour into your prepared baking tin. Bake for 25-30 minutes or until cooked through and a skewer removes clean and the cake is golden on top. This cake is best chilled so allow to cool on your bench top and then pop into the fridge to chill before serving. The cake is super moist and delicious on its own – but feel free to top it with a dollop of cream or scoop of ice cream if you like! Store in the fridge for a few days or freeze individual slices and the cake will keep for months.
Notes: *The amount of milk needed will vary depending on how moist your carrots are, add just as much as needed to make a thick cake batter like consistency. Recipe from www.southerninlaw.com
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
CARROT VICHY SOUP
1 large potato, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3
CARAMELIZED ONION QUESADILLAS
4 tablespoons (l/2 stick) butter; 1 large onion, thinly sliced; 1 tablespoon light brown sugar; 1/4 teaspoon white wine vinegar; 4 flour tortillas, 10 inches in diameter; 1l/2 cups grated smoked Gouda cheese; Freshly ground black pepper
In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the onion, brown sugar, and vinegar and cook, stirring occasionally, until the onion is golden brown, about 25 minutes. Remove from the heat. Cool to room temperature. Preheat the oven to 350°F. Place the tortillas on a work surface. Sprinkle cheese over half of each tortilla, dividing it evenly. Sprinkle the sautéed onion over the cheese. Season to taste with pepper. Fold the other half of each tortilla over the cheese mixture. Melt the remaining 2 tablespoons butter and brush the tortillas with some of it. Brush a heavy, large skillet with some of the remaining melted butter. Place over medium-high heat. Working in batches, cook the quesadillas just until brown spots appear, brushing the skillet with butter between batches, about 2 minutes per side. Transfer the quesadillas to a heavy, large baking sheet. Bake for about 5 minutes, until the tortillas are golden and the cheese melts. Transfer the quesadillas to a work surface. Cut each into 6 wedges. Arrange on a platter and serve hot. Serves 4-6; Recipe from The Big Book of Vegetarian
WARM DRESSING WITH SHALLOT
(great over baked squash and greens)
1/4 c maple syrup, 1/4 c cider vinegar, 1/3 c olive oil, 2 tsp Dijon mustard, 1 shallot, minced , salt and pepper
BAKED CHICKEN BREASTS WITH SAGE SHALLOT APPLE DRESSING
4 boneless, skinless chicken breasts; 2 tbsp each chopped fresh sage and parsley; (6 ounces each) 2 heaping cups dried bread cubes or croutons; 1 tbsp butter; salt and pepper to taste; 1/3 cup finely chopped shallots; 1/2-2/3 cup chicken broth;
1 cup finely chopped tart apple
Oil a baking pan. Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil. Place in pan. Heat oven to 350 degrees. Cook shallots in butter on stove top until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper, and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes. Makes 4 servings; Recipe from MACSAC
3 lbs. kohlrabi; 2 cups beef stock; 1 cup reserved cooking liquid; 1 cup milk; 6 tbs. butter; 6 tbs. flour; salt and cayenne pepper; 1/2 cup whipping cream; 3 tbs. chopped parsley
Peel and slice kohlrabi knobs. Strip away the tenderest leaves and mince them. Place leaves and slices in a small saucepan. Barely cover with beef stock. Cook 20 minutes, or until the slices are tender. Drain and reserve 1 cup cooking liquid. Mix with milk. Drain the kohlrabi thoroughly. In another saucepan melt butter. Remove from heat and stir in flour. Season to taste with salt and cayenne. Blend in liquid. Return to heat and stir until sauce boils. Blend in whipping cream. Add well-drained kohlrabi to the sauce and reheat. Serve sprinkled with chopped parsley.
Makes 6 servings; Recipe from the Fresh Vegetable Cookbook
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat 2 T. 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.
Makes 1-2 servings
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, ¼ C uncooked orzo pasta
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. Allrecipe.com
KOHLRABI AND POTATO SOUP
3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced, 1 large potato (about 12 ounces), peeled and diced, 4 cups homemade or store-bought, no-salt-added vegetable broth
For garnish: 1 small Asian pear, peeled, cored and finely chopped, 1/2 cup pecan halves, toasted and chopped (see note), 2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes. Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.) Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot. Note: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
KOHLRABI AND POTATO SALAD WITH HORSERADISH
1 or 2 Kohlrabi peeled, 2 medium Potatoes, 2 to 4 tablespoons sour cream , 2 teaspoons chopped dill, Salt and freshly milled pepper , Prepared horseradish in vinegar
Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes. Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill. Season with salt and pepper to taste. Recipe form Red Fire Farm, Granby MA
KOHLRABI PANCAKES WITH FLAXSEEDS
Adaptable to many vegetables, these savory pancakes go great with Cucumber Tzatziki, plain yogurt, or sour cream.
1 pound kohlrabi (peeled), 3 tbsp ground flaxseed (whir whole ones in a blender or processor until ground), 2 tbsp flour
1/4 tsp salt, 1 carrot, 1 tbsp oil for frying (coconut oil is tasty)
Grate the kohlrabi and carrot (a food processor makes it easy). In a large bowl, mix the ground flaxseed, flour and salt. Then add the grated carrot and kohlrabi and mix. With your hands, form smallish patties about 1/2 inch thick. Cook in a frying pan with the oil until each side is golden brown. Add more oil if needed between rounds of pancakes. I love the way the ground flaxseed holds these together! You could also get them to hold together with egg if you don’t have flaxseed. You could probably finely chop kohlrabi greens too, and add those in to this. Recipe from red Fire Farm