Archive for November, 2010

Final BIG box for the 2010 season. Gobble Gobble

What’s in the box?

Decorative CORN!

Kale

Celeriac

Potatoes

Squash (farmers Choice)

Carrots

Onions

Turnips

Garlic

Cabbage

Swiss chard

Spinach

We have decided to consolidate the last two deliveries into ONE BIG box, so this will be the last delivery for the 2010 season.

Many of you are busy next week, traveling or making holiday plans. This coming week is looking extra cold and nothing will be growing in the field. Everything in the box will hold well until Thanksgiving, and longer.  We will be around next week to pick up the empty boxes and any egg cartons you would like to leave us.

Recipes……

Spicy squash salad with lentils and goat cheese from smitten kitchen

Bacon Spinach Blue Cheese Tart

This is very rich and savory and delicious. Cut into small squares as an appetizer or hors d’oeuvres.  Or serve with a salad as a main course and then go jogging or chop firewood or shovel snow or something to burn lots of calories…

Mix 1 1/2 cups flour (I use a combination of unbleached white and whole wheat pastry flour) with 1 tsp salt.  Add 1/2 cup oil (olive is good) and two Tbsp milk.  Mix dough until combined.  Press evenly into the bottom of a 9 x 13 baking pan making a little bit of an edge up the side of the pan.  Bake for 10 min at 400.  While crust is baking, cut up some bacon (5 strips or so) and start it frying in a skillet.  Cut up an onion or two and when bacon is almost cooked, remove it from the skillet and cook the onions in the bacon grease till brown or carmelized.  Add washed, drained, chopped spinach to the skillet and stir it around until it’s wilted.  Beat 3 eggs with 1/4 cup creme fraiche, sour cream, or heavy cream.  Mix with spinach and onions and our onto the crust. Spread evenly.  Put bacon on top of that and crumble some blue cheese on top as well.  Bake for 30 min or until tart is set and golden on top.  Let cool for a few minutes before slicing.

Hasselback Potatoes from Pham Fatale looks extra buttery and delicious for Thanksgiving

Giving Thanks….

Abbie is the last of our helpers left.  We are going to be SO SAD to see her go.  Abbie!  We LOVE YOU!  You are so helpful, sensitive, insightful, and generous.  And a fearless worker ready to do any job in any weather and always willing to hold a baby.  We hope you will come back whenever you are in the midwest. We hope that you find a farm near us or a school near us to teach.  Wouldn’t it be amazing if you were Otto’s math or science teacher?  Sigh.  Endless possibilites.  You will be amazing at whatever you do next.

Thanks also to the folks who came out to visit the farm, to our families and friends who have helped us in many many ways, to the animals of the farm, and again to Kate, Jenna, Nick and Abbie.

AND  thanks so much to our members who value local foods and small farms!  Where would we be without you??

Hope to see ya next season.  Be well and stay warm till then!

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Winter Week 4

What’s in the box?


Leeks

Potatoes

Butternut Squash

Broccoli

Beets

Cabbage

Spinach

Onions

Carrots

Tuscan / Lacinato Kale

Garlic

A few notes on the box…..

Might just be the end of the Broccoli. We are trying to stretch out the Spinach for another week. Squash should pick up in the next couple weeks, as with potatoes.

The final box will be delivered Monday Nov. 22.   Please make a note of it so you don’t miss the last box of the season!  Just in time for Thanksgiving.

Recipes…..

Tuscan Soup (Kale and White Bean Soup)

3 cloves of minced garlic

1 onion diced

a few carrots diced

a few stalks of celery diced

Saute above in a large heavy bottom stew pot for about 10 min.  Stir in 1 can of crushed tomatoes and some red pepper flakes.  Add a bunch of lacinato (or tuscan kale- the kind that’s in the box this week) that has had the thick part of the stalk removed and has been chopped.  Add 6 cups of water or broth, 3 cups of cooked white beans.  Bring to a boil then reduce to a simmer for about 10 min.  Mash another cup of cooked white beans with some water.  Tear several slices of stale bread up and add the mashed beans and bread to the soup.  Simmer for 20 more minutes.  Salt to taste and add the zest of one lemon if you have one around.

German Hot Slaw recipe from serious eats

On the farm….

Otto helped with the broccoli this week.  He said it was so easy that he could do it in his sleep!

This is Nick’s last week!  Nick has been an AMAZING help here on the farm.  Always willing to do what needs to be done with humor and care.  And willing to help out whenever he has been needed, even on days off!  Thank you SO MUCH!  We can’t say enough how great it’s been having you on the farm this season!  Good luck with your next adventure!  We will miss you!

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Winter Week 3

What’s in the box?

broccoli

garlic

parsley

beets

celeriac (the brown and white rooty thing that smells like celery, some may say it is an alien brain)

onions

potatoes

collards (the big flat leaves in a bunch)

butternut squash

spinach (in the bag)

A few notes on the box… We’ve covered the storage of most of the veggies in the box except the celeriac. It goes in the fridge and will keep for a really long time.  Wash and peel it before eating.  It can be diced and boiled along with potatoes for a nice root mash, it can be roasted, it can be made into a gratin, it can be added to soup.  It’s got a nice celery like flavor.  Let us know what you think!  Butternut squash should be stored out of the fridge.  It’s a good squash to use for soups or curries or anything that you might like to do without having to roast the squash first since it is easy to peel.  Curried squash soup?  YES!  Squash hash?  YUM!  Butternut is a favorite of many.  It can also be roasted and made into “pumpkin” pie.  In fact, most of the canned pumpkin that you buy in the store is actually butternut squash.  It’s quite versatile.

Turnip Tops are not looking the hottest, but hey, it will be the last time you seen them for 6 months so enjoy while you can. Try them in the Creamed greens recipe mentioned below.

The Broccoli is coming to a slow crawl, might have another week of it, if the sunny weather holds.

The Spinach is still growing ever so slowly, but we should have at least one more week of it if not two.

Are ya’ll tired of this Parsley yet.?  Let us know. We have more out there and like to keep the boxes green, but don’t want to get a bunch surveys that say ‘too much parsley’.  If you’re getting backed up, scroll down to the blog from Oct. 7 (week 18) for the Parsley Soup Recipe.  It’s so good!  Also, you can mince it and add it to roasted or boiled buttered potatoes or sprinkle it on eggs in the morning or on fish with lemon.  If you mince it and sprinkle it on just about any finished dish, it will brighten things up and add a nice dose of Vitamin C and flavor.  A creamy squash, potato, or onion soup with minced Parsley on top looks very fancy on the dinner table.

Recipes….

Creamed Greens, Collard greens.

I just cooked this up last night. If you are having trouble with eating the greens try this one out. The Collards are so sweet now after a few frosts, it’s hard to pass this up.

Ingredients

Cream or whole milk

Two Tbls Fat (butter, lard, or oil)

two Tblsp Flour

1 Bu collards

Garlic to taste

Salt n’ pepper

Directions

Put a large pot of water on to boil

Chop your  1 bu. collards, remove the thick stalk then roll them into a cigar shape and slice them really thin so they come out noodle shaped.

Dice up some garlic

Heat up a heavy bottom pan ( we use cast iron)

Put your collards in the boiling water, don’t let them stay in for more than a few min. You want to blanche and NOT boil them into a grey oblivion. You want a bright green color when they come out.

put two Tblsp of fat ( butter, oil, we use lard, but this is probably not in  your kitchen, if you use lard that’s great, let us know and we can get you some from our pigs)

let it melt, but not get too hot, toss in your garlic and two Tblsp of flour.

Stir frequently  on low heat until it balls up (a quick rue)

Pull your greens out of the boiling water with tongs, or strain in a colander. Turn up the heat, put them into the hot pan with the quick rue

Stir it around a bit and then dump in about a pint of Cream or milk. Cream is prefered and what we use, so we have never tried milk, but I imagine it will work just as well, and be a ‘lower fat’ version.

Let it simmer for 10 min or so. Salt and pepper to taste.  Serve on Toast, or with Spaghetti, also could go on mashed or roasted potatoes with turnips!

Hearty Winter Salad

cook 1 cup of  bulgur wheat, or ‘wheat berries’ (or quinoa?)  cooked and cooled down (cook in broth for extra flavor and nutrition)

some cooked bacon

chopped parsley

small red onion diced

1 clove minced garlic

3 Tbs lemon juice

1 Tbs olive oil

salt and pepper to taste

(optional: dice turnips and carrots, blanche and add to the mix)

Serve warm or cold.

Raw Roots and Apple Salad

This is a good one to serve with the collards above which are pretty rich.  Just wash the roots.  There’s no need to peel any of them when you shred them.

1 cup shredded carrots

1 cup shredded turnips

1 meduim shredded beet

2 apples (tart ones are nice) diced small

Dressing:

1 Tbs. balsamic, red wine,  or apple cider vinegar

1 Tbs. olive oil

honey, salt and pepper to taste.

Mix everything up and garnish with toasted shelled sunflower seeds.

A link to Fall Bruschetta at the parsley thief blog which looks AMAZING.

a link to Martha Stewart’s Curried Butternut Squash Soup recipe which is really similar to ours, except that we use curry paste instead of curry powder.

On the Farm…..

This week has been a scramble to get the two greenhouses that we got at auction up for next spring.  The shorter days and cooler weather make us all want to drink tea, eat carbs, and nap…but the crew perseveres!  The sun and less wind this week has been a real treat.  Last Friday was Kate’s last and we miss her already.  Thanks Kate for all your hard work,  your eye for detail, and your masterful driving of the delivery van.  Come back and visit soon!

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