Winter Share Twelve May 5th 2016

Posted by on May 4, 2016 in Uncategorized

Important information:

·         This is the last week of winter shares. We will contact you with summer share details next week.

·         Please take a look around to find any stray share boxes to be returned. The final share box may either be returned at summer distribution or disposed.

·         We are thankful for your partnership with us through the winter share season; we will send out a reminder for winter share and annual share enrollment in September.

Farm News from Jane

May is here hurray; hurray for May! Mother’s Day is as early as it can be this year and although asparagus and rhubarb are traditional star attractions on the dinner table Mother Nature may just be able to provide a few of those treats by Sunday. We had a “melting” frost on the first spears that poked through over a week ago so we are waiting for the next round of stalks to break through the ground. The precipitation will certainly help their emergence. We are so thankful for the nice rain showers we’ve been receiving. It is really a great help for all those thousands of seedlings that we have transplanted into the fields over the last week or two. That list of transplants includes onions, beets, kohlrabi, celeriac, celery, fennel, Swiss chard, cabbage, kale and the second plantings of broccoli and lettuce. It’s amazing to see how empty the greenhouse looked when we finished on Saturday. We do have another block of beets to transplant as well as shallots and leeks this week between the raindrops. Although some vegetables like onions and potatoes are all planted in the spring other vegetables like lettuce, beets, beans and corn are planted in succession so that there will be continual harvests throughout the summer. The first plantings of peas have emerged and the third block was planted on Saturday. The tent caterpillars have hatched which is Daniel’s cue to plant the first sweet corn. We were also able to get the blueberry bushes pruned and mulched which is not only pretty but a very satisfying sight. We are hoping for a good yield this year as the previous two harsh winters caused quite a bit of winter damage and combined with dry springs caused lower yields in 2014 and 15.

Although there hasn’t been sufficient growth to harvest spinach in the high tunnel the Chinese cabbage and head lettuces are mature for this final share. They’re a bit small but will be tender and tasty! It’s so nice to have a few of these greens to hold us over until we begin the outside harvest. It really builds anticipation of all the summer delights. We also have the last of the leeks which we over wintered; although small they are very tender and sweet!

We hope that you have enjoyed a few fresh greens in these last shares. Thank you so much for your partnership with us throughout the winter share season. Many blessings, Daniel, Jane & Ben


Produce:   Head lettuce   Chinese cabbage   Leeks

Red potatoes   Cooking Onions   Rutabaga   Celeriac   Carrots


Produce tips:

– Leeks may be substituted for onions in recipes; they are actually milder and sweeter in the spring. They need to be rinsed well to remove the sand. Either slice into rings or slice the whole leek in half down the length and then soak and rinse under running water.

– Chinese cabbage is very mild in flavor and is great fresh or stir fried. It will also make a great wrap!




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!




3 T butter, 2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total), 1t. dried tarragon, 1# Yukon Gold potatoes, peeled, and thinly sliced, 4 cups chicken stock, ½-1cup sour cream, 4 T. fresh chopped chives, divided, salt and pepper.

Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture or mash with a potato masher. Return to pot; stir in sour cream and 2 T chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings



3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley

Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs.

Makes 8 servings



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



1 lb carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.

Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).

Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.

Recipe from The New Moosewood Cookbook.



1/2 pound carrots; 1 tablespoon butter; 3/4 tablespoons honey; salt and pepper; 1 tablespoon chopped fresh lemon balm

Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle lemon balm on the carrots, toss well, and serve.

Makes 2 servings; Recipe from MACSAC



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.

Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4T. minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, large pinch sugar, ½ c. olive oil. Makes 4 servings; Recipe from MACSAC


3 (about 3/4 pound) plump Belgian endives; 2 leeks, white parts only, chopped and rinsed well; 2 shallots, chopped; 2 celery ribs, with leaves, diced; 1/2 pound potatoes, peeled and diced into small cubes; 1/2 pound celery root, peeled and cut into small dice; 2 large carrots, diced; 2 tablespoons unsalted butter; 2 teaspoons thyme leaves, chopped; 1 bay leaf; 5 to 6 cups Vegetable Stock, chicken stock, or water; sea salt and freshly ground pepper; 1/2 cup cream

TO FINISH: 2 tablespoons finely chopped parsley; 1 tablespoon snipped chives; 1 teaspoon chopped tarragon; 4 slices country bread; 2 ounces Gruyere cheese, thinly sliced

Set aside 8 outer leaves of the endive, then quarter the remainder lengthwise and chop coarsely. Prepare the rest of the vegetables as suggested. Melt the butter in a wide soup pot over medium-high heat. Add the vegetables, thyme, and bay leaf. Cook over medium-high heat, stirring frequently, until the vegetables smell good and there’s a little glaze on the bottom of the pot, about 7 minutes. Add stock or water to cover along with 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft to the point of falling apart, about 25 minutes. Press a few against the side of the pot to break them up or puree 1 or 2 cups of the vegetables to give the soup body. Pour in the cream, taste for salt, and season with pepper. Stir in half the herbs. Finely sliver the reserved endive leaves. Toast the bread and cut each piece into halves or quarters. Divide the pieces among 4 bowls and cover with the cheese. Ladle the soup over the toast and serve garnished with the remaining herbs and slivered endive. Serves 4; Recipe from Local Flavors.



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 peppers; 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)



1/3 C raw pumpkin seeds, 1 t plus ¼ C olive oil, salt and pepper, 3 T fresh lemon juice, 1 T Dijon mustard, 2 t maple syrup, 4 C very thinly sliced green cabbage or fennel, 1 ½ C matchstick Asian pear, 1 ½ C matchstick peeled celery root (from about ¼ small) or celery, 3 oz Manchego cheese, shaved, divided

Preheat oven to 3500. Toss pumpkin seeds and 1 t olive oil on a rimmed baking sheet; season with salt and pepper. Bake about 5 minutes; let cool. Finely chop 2 T pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ c. olive oil in a medium bowl; season dressing with salt and pepper. Combine cabbage and or fennel, Asian pears, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego



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.



2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter

Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour.

Makes 6 servings; Recipe from America’s Best Vegetable Recipes



1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage

Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm



1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds

Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings; Recipe from MACSAC


THE SALAD: 1/2 cup skinned raw peanuts; 1 teaspoon peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil

THE DRESSING: 1/2 jalapeno chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil

Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts.

Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.

Serves 4-6; Recipe from Local Flavors.



1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper

Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings; Recipe from MACSAC



8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve

Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4



3-4 medium leeks; 3-4 ounces sesame or walnut oil; 2 cloves garlic, chopped; 1 small piece ginger, grated; l/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons tamari sauce

Clip root hairs and remove most of the green leaf from leeks. Cut lengthwise in half. In large skillet, covered, simmer leeks in 1/4 inch boiling water until just soft. Drain. Heat oil, garlic, ginger, salt, and pepper in skillet. Place leeks in hot skillet. Brown on one side. Turn and brown other sides. Sprinkle with tamari sauce.

Serves 4; Recipe from The Fruit and Vegetable Stand



3 medium white potatoes. peeled and sliced; 4 medium leeks, sliced; 6 cups chicken broth; 1 teaspoon salt; 1 cup light cream or half-and-half; 2 tablespoons chopped chives

Combine potatoes, leeks, and chicken broth in large saucepan. Cover. Simmer until tender. Process in blender until smooth. Cool. Add ‘salt and cream. Stir and serve, sprinkled with chopped chives.

Serves 4; Recipe from The Fruit and Vegetable Stand



3-4 medium leeks; 6 strips bacon; 6 ounces cheddar, Monterey jack, or havarti cheese, grated

Split leeks lengthwise and blanch in boiling water. Fry bacon strips. Drain on paper towel. Crumble when cool. Place drippings in bottom of shallow baking pan. Place leeks in pan. Cover with cheese. Bake in preheated 3500 F. oven until cheese melts. Place in broiler briefly until cheese just begins to brown. Sprinkle with crumbled bacon.

Serves 4; Recipe from The Fruit and Vegetable Stand