Monday, December 17, 2012

Winter Share #3, Tuesday, December 4th

Our winter salad mix in one of our wash tubs
What You’re Getting:

5 baby pac choi                       1 lb salad mix
1 head cabbage            2 lb beets
4 lb carrots                   2 lbs leeks
5 lbs potatoes               5 lbs onions
1 lb kohlrabi                5 lbs mixed winter squash

Farm News:

It’s beginning to feel a lot like winter around here! Most of our buildings and farm paraphernalia have been shut down and shut up for the winter months. The chickens are in the freezer, all the root veggies, cabbages, and squash are stored for the winter, and all the most important end-of-season jobs have been finished. The hardy greens in the hoophouse are still green under their double layers of extra plastic. The varieties we grow are specially chosen for their winter hardiness, and they can freeze solid at night and still be green, happy, and alive the next day… up until a certain point, of course. We should have greens through January, and we hope to have them through the final share in February, but you never can tell when the temperatures will stay cold enough to finally kill them.
Thanks!
Christa, Lizzy, and Mike

What is it? Kohlrabi!
Kohlrabi, that green bulbous looking round veggie with the tough skin, is a delicious treat in disguise. Peel off the skin to get at the crunchy, slightly sweet broccoli flavored yumminess! Wonderful for eating raw in a salad or slaw, it can also be roasted. More recipes can be found on the blog!

Recipes:

Roasted Kohlrabi with Garlic and Parmesean

1 lb kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese

    Preheat an oven to 450 degrees F. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
    Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
From: http://allrecipes.com/recipe/roasted-kohlrabi/

Creamy Cabbage and Potatoes… yummy comfort food!

Olive oil
3 tablespoons butter, divided
1 largish onion, halved and sliced
1 pound green cabbage, cored and sliced thinly
Salt
Pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
 Preheat the oven to 400°F. Heat a glug of olive oil in a pot (large enough to hold the cabbage) over medium heat. Add 2 tablespoons butter, and when its foam subsides, add the onion slices. Toss to coat with fat and cook, stirring occasionally, until the onions are soft and just beginning to color, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and then toss in the cabbage. Continue to stir until the cabbage and onions are completely mixed and the cabbage is beginning to wilt. Pour in the vinegar and a tablespoon of water, cover the pot, and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender enough to eat.
Peel the potatoes and mash them roughly with a fork or your fingers. Melt the remaining tablespoon butter in a 10- or 12-inch skillet over. Add the flour all at once, turn the heat to medium low, and cook, stirring constantly, for about 2 minutes. Stir in the milk, raise the heat a bit, and cook until the mixture thickens, a few minutes. Stir frequently to break up lumps and prevent the mixture from sticking to the skillet.
Turn the heat off under the skillet and stir the potatoes into the sauce. Stir in the cabbage and onions. When the contents of the skillet are thoroughly mixed up, smooth the top with your spoon and bake for 15 to 20 minutes.
From : http://www.seriouseats.com

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