Archive for November, 2009

Winter Box #4 The Thanksgiving Box!

What’s in the box

carrots

beets

potatoes

onions

celeriac

acorn squash

sweet dumpling squash

brussel sprouts

kale 

parsley

recipes!

Smitten Kitchen is a great food blog that I look at for recipes.  Recipe calls for Napa cabbage, but would be good with the kind of cabbage you’ve been getting in the box sliced very thin.  I know there’s no cabbage in the box this week, but from talking to some of our members, it sounds like you might still have some in the fridge (it holds really well).  This recipe calls for some pretty gourmet ingredients.  We love to cook, but can’t usually find too much fancy stuff at Schadik’s Price Rite Food.  Just use the closest thing you have and it’ll be good…because you have some fresh, quality produce to make it with 🙂  

Cabbage and Mushroom Galette with Horseradish Sauce

link to this recipe (see the AMAZING PICTURES): http://smittenkitchen.com/2008/10/cabbage-and-mushroom-galette/

Roasted Corn Pudding in Acorn Squash

Try this recipe from 101 cookbooks with your Thanksgiving.  It looks really nice and fancy, but it’s not hard to make.  I used frozen corn for the pudding and it was yummy.  I think it would be nice to make several out of the smaller sweet dumpling or delicata squash for Thanksgiving to leave room on the plate for mashed potatoes, and roasted kale, and balsamic glazed carrots, and carmelized onion biscuts, and and and and……  We love Thanksgiving.

http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html

Beet Treats – an appetizer or snack

Make some refrigerator pickled beets:

Roast 3 medium whole washed beets in a foil pouch for about 40 min or until you poke them with a fork and they are tender.  

While beets are roasting mix 1/2 cup wine vinegar, about 1 tsp salt, 1/4 cup sugar, 1/2 cup water and bring to a boil to dissolve the sugar.  You can add your favorite pickling spices, too.  I like some mustard seed and one or two whole cloves or one cardamom pod (a word of caution: Resist the urge to add more than one pod just because they are small.  Putting too much cardamom will be icky).

When the beets are done, let them cool and either peel them or don’t (I don’t like peeling).  Cut into thin slices, put them in a jar with some cut up onion and pour the vinegar mixture over the beets and let them chill in the fridge for a few days.  

Here’s the treat part.  If you keep some of these around, you can make a really nice easy treat that looks fancy, but isn’t hard.   Slice a baguette and toast it then top with some soft goat cheese and a slice of the pickled beet on top.  There you go.  Or you can eat the beets with a salad or however you like.  

Have a look at the Brussel Sprout Harvest


Leaves are pulled off of the stalks
Stalks are chopped down.Stalks are gathered.They are put on the tractor and packed up.
It was a perfect day for harvesting brussels.
And we stopped to say hello to the neighbor.This week we said goodbye to our sweet lady goats.  They went to live on Khaiti’s LTD Farm.  Look for her duck eggs and goat milk soap at your Co-op!  Here’s a picture of the goats mingling with their new family at their new home!

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Winter Box #3

What’s in the box?DSC01379

potatoes

carrots

onions

Pie pumpkin

delicata squash

acorn or thelma sanders squash

cabbage

brussel sprouts

collards

broccoli

parsley

RECIPES

Broccoli Cheddar Soup Recipe

croutons
5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total

1/4 cup butter melted
1 1/2 tablespoons whole grain mustard
1/4 teaspoon fine grain sea salt

Preheat your oven to 350F degrees and place the torn bread in a large bowl.  Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 – 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.soup:
2 tablespoons unsalted butter or olive oil
1 medium onion, chopped
potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
3 1/2 cups vegetable or chicken broth
broccoli (12 ounces or 3/4 lb.), cut into small florets (you have 1 and 3/4 pounds broccoli in your box)

2/3 cup freshly grated aged Cheddar (or try feta if you like), plus more for topping

1 – 3 teaspoons whole grain mustard, to taste
smoked paprika, olive oil, creme fraiche (optional) for garnish

While the croutons are toasting, melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the onion, and a big pinch of salt. Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 – 4 minutes.

Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). If you are going to add any creme fraiche, this would be the time to do it. Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.

Serve sprinkled with croutons, the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

(this recipe comes from the excellent cooking blog 101cookbooks.com)

Roasted Acorn Squash with Chile-Lime Vinaigrette
Adapted from Gourmet, October 2006

Makes 4 servings.

2 (1 1/2 – to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro (parsley might work well, too if you don’t like cilantro), and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Brussel Sprouts (or collard greens) with Bacon and Balsamic Vinegar

take the sprouts off of the stalk and trim off then ends and halve large sprouts (or take the spine out of the collard greens and slice them into thin strips).  Blanche in boiling water or steam them until just tender.  Plunge in ice cold water to stop cooking, drain well,  and set aside.  Cook 1/4 pound chopped bacon until crisp.  Drain on paper towel (or a paper bag).  Cook 1/2 cup chopped onions in 2 Tbs. bacon grease from the pan.  Cook onions till brown.  Add Brussel sprouts, 1-2 Tbs butter, 3 Tbs. balsamic vinegar, salt and pepper to taste, and bacon.  Toss until hot.  Serves 4.  Now this might seem unhealthy with all the bacon grease and butter, but brussel sprouts (and broccoli and cabbage and collard greens) are full of vitamins E and K which are fat soluble.  You need to eat some fat with them in order to absorb these important vitamins.  

Parsley Pesto:

Parsley has more Vitamin C than oranges!  We can eat local in the mid-west and not get scurvy!  

At least 3 cloves of roasted garlic, peeled

one cup of toasted nuts (some combination or pecans, walnuts, and pine nuts works well) 

put the garlic cloves and the nuts in a food processor with 7 tablespoons extra virgin olive oil and 1/2 cup fresh parsley leaves.

Mix in 1/2 cup grated parmesan, 1/2 teaspoon salt (or more or less to taste) and some black pepper.

Serve with celentanni or penne and don’t forget to save some of the pasta cooking water to give the pesto a nice consistency (about 4-6 tablespoons for a pound of pasta).  This is key when serving pesto! I think this would also be good served with boiled potatoes instead of pasta.  

What’s happening on the farm?

  We’ve been getting in the last of the carrots (there’s quite a lot.  If you are a juicer, let us know if you would like more carrots for juicing).  We’ve also been enjoying some time visiting with our friends who live in Minneapolis.  We’ve seen a couple of concerts and even made it to an art museum to get a little culture in.  To be well rounded, we also went to a dairy cow auction, as we are considering a milk cow for home.  We had a nice Halloween in Minneapolis and went to the Barebones puppet show which was great as always!  The day after, a gaggle of  Amish kids from next door came trick -or-treating, just after they prank called us from a phone booth, with the ol’ ‘is your freezer running?’ joke.  They didn’t wear costumes, but did turn their jackets inside out and tied handkerchifs around their faces.  It was pretty cute.  They liked looking at the carved pumpkins with the candles in them and they didn’t seem dissapointed with the apples we gave them.  They laughed their heads off when Josh showed up with a giant monster/goat mask on.  The oldest one said he was expecting that.  Right now Josh is practicing his banjo and our friend Evan who is staying with us this Winter is in the kitchen curing his own bacon.  We will be going to a Kraut and kim-chi making party next week.  It’s nice to be able to leave the farm and visit with folks and see the world!  It’s nice to have a little time to read books and watch movies and reconnect with our friends and ourselves.  As much as I love the warm weather and full long days of Summer, I think Winter is going to be alright.  

I thought now would be a good time to share this beautiful piece of writing by our friend Carol.  A little food for thought!

“We live in a time when food practices hide the divine source of food by modes of manufacturing, packaging, and distribution.  Without reflection on the spirituality of eating food can become a weapon, commodity, or human right — rather than a gift.

Food is a divine gift.  A biological gift to grow, animate, and repair the body.  An emotional gift involved in the chemistry of passion, inspiration, and devotion.  An intellectual gift to create the paradigms of human community and interaction with all of planet earth.  A spiritual gift engaging humanity in accepting and using the resources of nature, society, and technology so far as they sustain and enhance the qualities of human life and create harmony with the world around us.  Every time a person eats there is energy available to create the next story in the history of the universe. ” 

 

emjoy your meals. 


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