We’ve moved our farm and our blog! Please see our new blog at http://www.turniprock.com/blog
HI! We are excited to share with you the link to our 2012 season slide show! And the link to Around the Farm Table featuring our farm! We love it! We also want to let you know that we are still taking sign-ups for the 2013 season, but there will be a price increase at the beginning of January. Sign up now!
More updates to come. Also a chicken delivery soon! Be well!
What’s in the box?
Notes on the box…
We had some very low temperatures here. It made us spend a lot of time waiting for things to thaw out so that we could harvest. Thankfully we got everything that couldn’t stand the super cold temps (it got down to 14 degrees on Monday night!) out of the field in time. Then on Wednesday it warmed up enough for the ground to thaw so that we could dig some carrots. Everything is extra sweet and yummy thanks to the cold temps. Enjoy it!
The kale bunches were made by us taking off the entire top of the plants off and bunching them. The leaves are young and tender enough that they don’t need de-stemming. I just cut the whole bunch up without even taking the leaves off the stalk. I toss out the stalk along with the base of the leaves.
Butternut Squash Gnocchi with Garlic Butter and Sage I roasted several butternut squash and made a double batch of this gnocchi to put in the freezer. It’s a project, to be sure. But if you have some time and feel like spending it in the kitchen, this is a nice way. This was my first time making gnocchi and it came out so delicious!
Korean Kale and Squash Soup This recipe calls for soybean paste, but I didn’t have any and the soup still tasted really great. We ate it with a scoop of brown rice. After a couple of heavy meals, this was nice and light, but still comforting on a cold day. Otto really liked the kale in this soup. He ate the squash, the kale, and then drank the broth!
Pumpkin Roll We made this for Craig’s pre-birthday party. We really love Birthdays because they are an excuse to bake and because we love celebrating our friends!
On the farm….
This is the last of the Winter Share boxes for the 2012 season. We hope that you enjoyed the extended season and that you still have some veggies to serve on Thanksgiving!
We will soon be sending out an email about chicken that we will have available for delivery. We are waiting until after the Thanksgiving holiday to get those deliveries out.
Craig and Lauren are moving on to help out our friends at Foxtail Farm this Winter. We are REALLY going to miss those two. They have been with us for 2 full seasons and we’ve really enjoyed working with them. They are going to have the most amazing farm someday!
We are hunkering down and will be spending the Winter working on getting our cheese facility licensed and planning the 2013 season. We are keeping our fingers crossed for a nice snowy Winter.
Many Thanks and we are looking forward to the 2013 season!
What’s in the box?
yellow storage onions
carrots (not pictured)
Notes on the box….
The broccoli tastes SO SWEET now. We roasted some after tossing it with a little olive oil. We put a little lemon zest and salt and pepper on it and when we tasted it I had to check to make sure that I hadn’t mistakenly put sugar in the salt shaker. It’s really that sweet. We are really enjoying it and we hope that you and your family do as well!
The carrots are still quite small, but very tasty. The smallest ones are wonderful if left whole and roasted or steamed. Pretty fancy, too!
Green vegetables and carrots should be stored in your fridge. Everything else should be stored outside of your fridge (in a cool, dark place if possible).
What to do with cabbage, potatoes, and kale? Colcannon!
On the Farm…
We are still adjusting to the slower pace that comes with the end of the season. Getting some projects done that got pushed to the side during the big growing season. We’ve gotten to do some visiting and help out some friends by milking their cows when they went on vacation. A couple of steers went to the butcher this week. We will have broiler chickens as well as stewing hens in the web store soon. We are still deciding on the best day to deliver them, but we will email everyone about it soon. The snow was really flying on Tuesday morning, though it didn’t stick around for long. We have been enjoying some mild days and hope you all enjoyed Halloween and election day! Enjoy your box. Next week will be the last delivery of Winter CSA boxes.
much of the same as last few weeks. this is the nature of the colder months ahead. what we have now is what we will have until Spring.
What is up with these carrots? carrot planting failed on the first try, hot weather and dry conditions forced us to replant. Then it got cold this fall sooner than average (we have had night time temps in the teens) so they haven’t really had enough growing degree days to size up. The taste is great though. roast them whole if are making a crock pot roast or a bird in the oven. Or with brussel sprouts and onions. what you have are TRUE baby carrots. but we thought the taste was worth all the trouble we went to digging in the partially frozen wet ground.
This is the last week for the brussel sprouts. Spinach will keep coming, and more Butternut squash. Broccoli is not too happy with the colder weather but still seems to be pushing on despite it. More kale on the way as well. and we will have potatoes onions and garlic and one more round of celeriac…
We will have some chicken posted in our webstore soon! we will send an email to let you know. stock up for the winter chicken soup season.
WHAT’S IN THE BOX?
NOTES ON THE BOX
Pretty much the same as last week. As you can tell with the Winter Shares, if you aren’t able to get through all the produce in a week, it’s a good idea to have an area set aside for storage of things like onions, garlic, squash, and potatoes. For your broccoli and other greens, freezing is a great idea and can be done quite easily and quickly. Broccoli can be chopped, blanched for a few minutes, run under cold water to stop the cooking, drained well, then placed into freezer bags until you are ready to use them. Thawed broccoli is good for soups and casseroles. Greens can be blanched (very shortly for spinach) then drained and chopped and put into a freezer bag. We like having frozen spinach on hand for spinach lasagna or other pasta dishes.
Cilantro FINALLY made it into the boxes. We tried four plantings of cilantro this season! One got rained out in the Spring, the next bolted before it sized up enough to harvest, the third planting didn’t germinate because it was too hot when we planted it, and this final one we expected to have for our last Summer box, but it wasn’t big enough to send out. I know cilantro seems to be much more of a summertime herb, but it’s great with curry or on tacos or burritos.
I’m quite excited to share a super easy and yummy way to cook cabbage! I know that cabbage is a challenging vegetable for many, but it’s actually very versatile. The good thing about it is that even if you can’t use it up right away, it will hold for a VERY LONG TIME. At a farm I once worked on, when cleaning out the cooler in the spring, we discovered a cabbage in a box in the back of the cooler. It had been harvested in October and was found in March. It had quite a bit of fuzzy mold on it, but after peeling away a few layers of leaves, we found the interior to be in good condition! We cooked it, ate it, and we are still alive to tell the tale! While I don’t recommend trying to keep cabbage around for 5 months, just know that there’s no rush to get it all eaten in a couple of weeks. But really, the recipe in the link is so easy and fantastic. We had it for lunch without the Bacon, and it was still so yummy!
Garlic, Thyme, Lemon Potato and Brussel Sprouts
1. Clean, dice, and boil several potatoes until you can pierce them easily with a fork. Amount depends on how many you are feeding and how hungry you are…
2. While the potatoes are cooking, prep the rest of your ingredients. Take the brussels sprouts off their stalk, then slice off the hard woody bottom on each one can cut the large ones in half. Chop 1 large red onion into small pieces. Chop 4 cloves of garlic into smaller pieces. Prepare fresh thyme by sliding your fingers over the stems to remove the leaves. The small stems are pretty tender at the top are tender enough that you don’t have to worry about them. You want enough to make about two tsp (or more if you like a lot of thyme!)
3. Toss the boiled potatoes and prepared brussel sprouts in a pan with the onion, garlic, thyme, 2 tbsp olive oil, 2 tsp salt, and some fresh ground pepper. Mix everything so it’s all evenly coated. Cook in a skillet on medium-high heat for 20-30 minutes, stirring every five or so minutes to keep things from burning. Let cook until the brussels are tender and there is some nice browning on them and the potatoes. Squeeze the juice of half a lemon over everything before serving.
ON THE FARM
What’s in the box?
sweet dumpling or delicata squash
onions (red and yellow)
Notes on the box…
Please see last weeks post for storage tips.
Celeriac is a root. The flavor is similar to celery, but the texture is similar to other root vegetables. Store it in the crisper drawer of your fridge. When you are ready to prepare it, it’s best to peel it (a pairing knife works well) because the small gnarled roots tend to hold on to a lot of dirt. Celeriac is great cubed and roasted, cubed and sautéed, added to soups where celery is called for, you can cut it up and boil it with potatoes and mash to add a little new flavor to your mashed potatoes… it’s a great vegetable!
Sage pairs well with potatoes and also winter squash. If you would like to dry it, just hang it upside down in a dark spot. Use less sage when it is dried because the flavor concentrates.
Raw Celeriac and Apple Salad This recipe calls for watercress, but I think it would be great served on top of the spinach in this weeks box.
Spaghetti With Broccoli Cream Pesto From Smitten Kitchen
Dijon Braised Brussel Sprouts from Smitten Kitchen
Maple Glazed Acorn Squash with Apples, Sage, and Parsnips (substitute celeriac for parsnips and if you don’t have acorn squash, try it with the sweet dumpling)
On the farm….
Garlic was planted last Friday. It was a lovely fall day. We seem to consistently get the garlic in on a lovely fall day. Planting garlic is usually the last big thing that we get done every season. Once it’s done we breathe a sigh of relief. We celebrated Otto’s second birthday with lots of family. We ate a huge feast (everyone really loved the brussel sprouts roasted and the delicata and sweet dumpling squash cooked as suggested in last weeks post). It’s been nice to have more space in our days than we did when weeds kept growing and there was always something that needed to get planted or to get trellised or to get harvested…. We’ve been able to visit some of our farmer friends again. We check in with them to see how their seasons went. Sounds like things went well (though it was too dry) for everyone that we’ve check in with so far. This winding down on the farm also allows Rama to get back to taking cheesemaking classes and getting apprentice hours towards getting her cheese makers license. We look forward to eventually being able to sell our members the delicious cheese we’ve been making! We hope you enjoy the box this week.