Winter Share Three December 3rd 2014
Important reminders:
- There are still a few turkeys remaining that are now frozen and available for your holiday dinner.
- Please remember to sign yourself out when picking up shares as well as returning share boxes and egg cartons.
- Summer share enrollment is in process for current members. Open enrollment begins January 1st; don’t miss out!
Farm News from Jane
We have had some delightful reports of delicious turkeys from our farm over the last week. We enjoyed our turkeys both oven roasted and deep fried. One member’s family grilled theirs outside. Whichever way you cooked your turkey we hope that it was yummy. Although we had many different side dishes I think the one I enjoyed the most was the roasted roots. Carrots, rutabaga, golden beets, onions and garlic roasted with butter in a cast iron skillet. And the pumpkin pie made with a combination of winter squash was delightful as well. Of course the whipped cream put it over the top. I always enjoy pulling an “out of season” vegetable from the freezer and serving it as a holiday treat. This year I sautéed snow peas with mushrooms. As we have learned to store a wider variety of produce over the winter I find myself preserving fewer vegetables during the summer/fall. But we still do enjoy the corn, beans and broccoli from the freezer. Some habits are hard to break…
The snow load has melted quite a bit on the collapsed high tunnels. We are unable to open the doors as the weight caused the doors to be broken or at least “caught up” under the collapsed structure. We cut a hole in the plastic to get in and surveyed the spinach. Several of the beds were left undisturbed from the snow load. Watering will be the next endeavor. We hope to pick spinach for the next distribution if the temperatures are moderate.
This distribution we have Adirondack Blue potatoes. Although they are actually purple they do make great fries and roast and mash extremely well. The Adirondack red potatoes which are coming soon are a bit moister and make very creamy mashed potatoes, albeit pink! We are sharing a Daikon radish in this distribution. Although they have a bit of a “zip” raw after they are steamed or stir fried they are much mellower. They do add a nice flavor to a stir fry. It’s so nice to have a little something different to look forward to this time of year. Although the preparation takes a bit longer for the winter share the comfort these vegetables bring is as beneficial as their nutrients. The orange and purple colored veggies and of course the crucifer veggies have great anti oxidant properties as well as tasting really great. Boil ‘m, roast ‘m put them in a stew but enjoy them all, however you do! Watch for the full moon coming on the 6th of December. The colors in the evening when the sun is setting have been just gorgeous; beautiful shades of lavender and purple against a dark blue and grey November sky. There is something to enjoy in every season. Eat well and rest well, Jane & family
Produce: Adirondack Blue potatoes Red onions Garlic Butternut squash Spaghetti squash
Daikon radish Orange carrots Purple kohlrabi Cabbage
Produce tips:
– The deep purple color in fruits and vegetables is generally associated with high concentration antioxidants, specifically the one called anthocyanins. These compounds have been studied for a while, and it has been observed they have beneficial effects over the blood pressure and immune system. People that have used this variety in most of their meals have reported a reduction in their blood pressure and diabetes symptoms. Many believe they can be even healthier than other varieties such as the white.
– To best utilize spaghetti squash bake first. Halve and seed and place cut side down in a casserole with about ½ inch water for about one hour. Use a fork to draw the squash out in strands that look like “spaghetti”.
– Daikon radish can be eaten raw or steamed or stir fried. Please place in a plastic bag in the fridge to store.
Recipes
SHREDDED DAIKON WITH SCALLIONS AND SESAME SEEDS
1 1/2 pounds firm daikon, peeled; 1 bunch scallions, including the firm greens; 1 tbsp sesame seeds; 1 tbsp vegetable oil; 1 tsp dark sesame oil; sea salt; soy sauce
Coarsely grate the daikon or cut into matchsticks. Slice the scallions on the diagonal into large pieces. Heat a nonstick skillet and toast the sesame seeds, shaking often, until they smell good, about 3 minutes. Pour them into a dish, return the pan to the heat, and add the oils. Add the scallions, cook for 1 minute, and then add the daikon. (If it feels wet-it will exude water as it sits-squeeze it before adding it to the pan.) Season with ½ teaspoon salt, sprinkle lightly with soy sauce, and sauté over high heat, stirring occasionally, for 5 minutes. Taste for salt, add more soy if needed, toss with the sesame seeds, and serve. Serves 2 to 4 as a side dish.
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic 3 tablespoons olive oil 2 tablespoons minced cilantro 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley 2 cups peeled, diced kohlrabi, 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
CONFETTI OF RADISHES AND CARROTS
1 large radish (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Serves 8.
BAKED RADISHES
1/2 lb radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
BRATWURST KOHLRABI VEGETABLE SOUP WITH PUMPERNICKEL DILL CROUTONS
1 tablespoon butter, divided, 1/3 cup thin-sliced dill pickles, 2 cooked bratwursts, thin-sliced, 1/2 teaspoon dill weed, 1 cup chopped onions, salt and pepper, 2 medium kohlrabi, peeled, thin-sliced, and chopped, 1/2 cup thin-sliced bok choy stalks, 2 teaspoons fennel seeds, 1 1/2 tablespoons butter, melted, 3 cans (each 14 1/2 ounces) beef broth
Croutons: 1/2 teaspoon dill weed, 1 cup thin-sliced potatoes, 1 1/2 cups cubed pumpernickel bread
Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt and pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Feel free to substitute pre-made croutons. Serve with reheated soup. Makes 6 servings. Recipe from MACSAC
KOHLRABI SLAW
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
KOHLRABI-POTATO CUSTARD
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.
SAUTEED KOHLRABI
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. Serves 1-2.
ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving
BUTTERNUT SQUASH AND SAGE PIZZA
1/2 teaspoon active dry yeast; pinch of sugar; 4 cups white bread flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons olive oil; 2 onions, finely chopped; 1 butternut squash, peeled, seeded and cubed, about 1 pound prepared weight; 16 sage leaves; 2 x 14-ounce cans chunky tomato sauce; 4 ounces mozzarella cheese, sliced; 4 ounces feta cheese; salt and freshly ground black pepper
Put 1 1/4 cups warm water in a measuring cup. Add the yeast and sugar and let sit 5-10 minutes, until mixture is frothy. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes, until smooth, springy and elastic. Place the dough in a floured bowl, cover and let rise in a warm place for 1112 hours. Preheat the oven to 400°F. Oil four baking sheets. Put the butter and oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash and half the sage leaves. Toss to coat. Roast for 15-20 minutes, until tender. Raise the oven temperature to 425°F. Divide the dough into four equal pieces and roll out each piece on a floured surface to a 10-inch round. Transfer each round to a baking sheet and spread with tomato sauce, leaving a l/2-inch border all around. Spoon the squash and onion mixture over the top. Arrange the mozzarella over the squash mixture and crumble the feta cheese on top. Sprinkle with the remaining sage leaves and season with plenty of salt and pepper. Bake for 15-20 minutes, until the cheese has melted and the crusts are golden. Serves 4
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.
PENNE ALIA ZUCCO (ROMAN PASTA WITH PUMPKIN SAUCE)
3 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; 2 onions, finely chopped; 1/4 teaspoon freshly ground nutmeg; 4 cups peeled and chopped winter squash or pumpkin flesh; 2 tablespoons chopped fresh sage; 1 pound penne pasta or gnocchi; 1 garlic clove; 1/3 cup grated Parmesan; 1/4 teaspoon crushed red chile pepper
Heat olive oil in a large skillet over medium flame; add onions and cook, stirring often, until very soft and translucent. Meanwhile, in a food processor fitted with a knife blade, pulse the squash and garlic together in 2 batches until very fine. Add to onions with chile, salt, nutmeg, and 1 cup water. Cover and simmer until squash is soft and of a sauce like consistency, 10-20 minutes. Stir in sage. Cook pasta in lots of boiling, salted water until just tender. Strain, reserving 1 cup of pasta cooking liquid. Add pasta to hot sauce in pan, stir, and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan and serve. Serves 4-6; Recipe from Leah Coplon, The Washington Hotel
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture. 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; 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, 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. Serves 4-6 Recipe from MACSAC
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
RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.
BLUE POTATOES MASHED WITH GARLIC
3 pounds blue potatoes, 2 1/2 ounces roasted garlic, 2 ounces sour cream, 1/2 ounce butter, 1 ounce, Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
SPAGHETTI SQUASH WITH CARAMELIZED ONION SAUCE
¼ cup olive oil; 2-3 large onions, thinly sliced; ¼ tsp salt; ½ cup dry white wine;
4 ounces spicy greens, stemmed and minced; ½ cup crumbled feta or blue cheese; 1 spaghetti squash, cooked; ½ chopped walnuts; parmesan cheese
Heat olive oil I a large skillet. Add onions and sauté over medium heat for about 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes. Add white wine, turn heat back up to medium and simmer uncovered for about 15 minutes. Add the chopped greens, stir and cook for about 5 minutes. Stir in the crumbled cheese. Add the spaghetti squash strands to the sauce, stir briefly in the pan before serving. Sprinkle with walnuts and parmesan cheese. Serves 2-3
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.