1.5 lb potatoes 1 lb carrots
½ lb spinach 1 head cabbage
1 lb onions 1 bunch kale
1 winter squash, variety to be determined
Farm News:
Last week! So sad!
This week is also our last week for our wonderful apprentices, so we’re trying to get a lot done before they leave. We are putting up our new greenhouse, getting hardy crops tidied away for winter, and harvesting some of our storage crops, like carrots and beets. We’ll still be busy with farm tasks pretty much all winter, but things will slow down and be more relaxed, and we’ll take some time to visit family and friends.
We have loved having all of you be part of our CSA this year – Thank you so much! We truly hope you will all decide to come back and join us again next year. We are, once again, trying to expand our CSA for next year – if each of you can convince one like-minded friend, our new goal will be easy to hit!
We hope many of you will be able to join us on October 30th. We’d always love to get to know you better!
Thanks,
Christa, Mike and Lizzy
Recipes of the Week:
Skillet Potato and Cabbage Pancakes from Farmer John’s Cookbook. 2006.
- 1 cup shredded cabbage
- 2 1/2 cups grated potatoes
- ¼ cup minced onion
- 1 clove minced garlic
- 1 egg, beaten
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. oil
- sour cream or applesauce (optional)
Place the cabbage in a steamer basket set over 1 1/2 inches boiling water. Cover, steam until tender, 15-20 minutes. Place the grated potatoes in a dish towel. Gather up, twist and hold over the sink. Squeeze out as much moisture as you can. Combine the potatoes, cabbage, onion, garlic, egg, salt and pepper in a bowl. Mix well and then use your hands to form thin, loose patties. Combine the butter and oil in a large skillet over med-high heat; heat until butter melts. Add patties a few at a time. Cook until browned on one side, 7-10 minutes, periodically pressing down with a spatula. Flip and cook 7-10 minutes more. Serve hot and top with sour cream or applesauce. Serves 4.
Quick Carrot Soup
1 lb carrots,
1 tablespoon extra-virgin olive oil (or clarified butter),
2 medium cloves garlic, minced
1 large yellow onion, chopped,
3 cups+ vegetable stock or water,
juice of 1/2 a lemon,
fine grain sea salt (as much as you need)
Give the carrots a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender - longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes. Puree with a hand blender or in a food processor (sometimes I leave the soup a bit chunky, other times I go completely smooth) - then stir in the lemon juice. Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.
Finish with a drizzle of great extra-virgin olive oil. Thanks to http://www.101cookbooks.com/archives/carrot-soup-recipe.html
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