10 lbs Katahdin potatoes
10 lbs carrots
2 heads garlic
Extra large bunch kale
2 small head cabbage
15 lbs squash, mixed varieties
10 lbs onions
1 pie pumpkin
1 lb salad mix
2 lb leeks
1 kohlrabi
Standard Share
5 lbs Katahdin potatoes
5 lbs carrots
1 head garlic
1 bunch kale
1 small head cabbage
10 lbs squash, mixed varieties
5 lbs onions
1 pie pumpkin
½ lb salad mix
1 lb leeks
1 kohlrabi
Farm News:
These past few weeks have finally started to really feel like winter – frosty and cold in the mornings. Winter always makes me thankful for our little house. As much work as it needs, it is always warm inside this time of year, thanks to the woodstove! We’ve been working up the soil inside the new greenhouse so we can seed spinach for the spring – the seed will be dormant until the days begin to lengthen once again, and then will produce beautiful, sweet spinach for our earliest markets.
Speaking of sweet, the kale this week is incredibly sweet and delicious! As the weather gets colder, the plant converts it’s starches to sugars to protect itself from freezing. The result is amazing! Hope you all enjoy! Happy Holidays!
Thanks,
Christa, Mike and little Lizzy
Recipes:
Roasted Kale Chips
· 1 bunch kale, washed and spun dry
· 3 Tablespoons olive oil
· 1 Tablespoon rice vinegar
· Sea salt and coarsely ground black pepper to taste
Preheat oven to 400 degrees F. Grease a baking sheet with olive oil. Remove leaves from stems, and tear leaves into 2-inch pieces and place in large mixing bowl. In a small bowl, stir together olive oil and vinegar with a fork. Drizzle over kale leaves; toss to coat evenly. Lay kale leaves in a single layer on the prepared baking sheet. Sprinkle with sea salt and black pepper to taste. Roast kale for 5 minutes in preheated oven. Remove from oven and gently toss leaves with tongs or spatula; return to oven. Roast another 5 minutes, or until the kale is crispy and browned. The leaves with crisp further on standing, so don’t allow them to get too dark in the oven or they’ll be bitter. Let stand one minute on baking sheet, then remove to plate .
Winter Squash Lasagne
- tbsp olive oil
- 3 lbs winter squash
- Salt and freshly ground black pepper
- 1/2 cup water
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 4 cups whole milk
- Pinch of nutmeg
- 12 no-boil lasagna noodles
- 21⁄2 cups shredded mozzarella cheese
- 1/3 cup Parmesan cheese, grated
Halve and seed squash. In a large saucepan, steam the squash until soft. Scoop the soft flesh out of the skin, and discard the skin. Add salt and pepper (2 tsp. each, or to taste), and mash with a potato masher, or blend in a food processor. Add water and combine until smooth.
Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
http://www.motherearthnews.com/real-food/squash-lasagna-zmrz10zgri.aspx#ixzz1gzVg1T3l
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