5 lbs Keuka Gold potatoes
5 lbs onions
4 head garlic
1 lb leeks
2 lbs shallots
5 lbs carrots
2 lbs turnips
1 lb beets
10 lbs squash, Butternut and Delicata
10 lbs Keuka Gold potatoes
10 lbs onions
6 head garlic
2 lb leeks
3 lbs shallots
10 lbs carrots
4 lbs turnips
2 lb beets
15 lbs squash, Butternut and Delicata
Hopefully some fresh veggies will help make everyone feel better about the game last night!
Last share for the Winter CSA! We are enjoying our last few weeks of (mostly) non-farm activities before the season gears up again with starting our seedlings in late February. After that, it’s busy busy all the time until November! We really hope you all enjoyed your Winter CSA Shares, and if there was anything you had a problem with, or would like to see changed, please let us know! I also hope some of you will choose to join us for our summer CSA, which runs from June to October, has weekly pickups, and a ton of variety, with over 30 types of veggies and even blueberries in August. You can find more info at the website, www.bahnerfarm.com, and if you sign up and pay in full before February 15th, you can get the Early Bird Discount.
I can’t predict what will be in this share with much accuracy until they’re all put together tomorrow, but what I’ve listed is my best guess. I’m hoping that there will still be something green out there for me to give you guys, but I can’t promise anything.
The shallots we gave you in this share are great not only because of their unparalleled flavor, but also because they have a amazing shelf life – they should be around long after the onions!
Thank you so much for your support this winter! See you in the Spring!
Hope you all enjoy!
Christa, Mike and little Lizzy
Ina Garten’s Caramelized Shallots
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
Three Sisters Soup
- 2 cups canned white or yellow hominy, drained
- 2 cups fresh green beans, trimmed and snapped
- 2 cups peeled and cubed butternut squash
- 1 1/2 cups diced peeled potatoes
- 5 cups water
- 1 1/2 tablespoons chicken bouillon granules
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon pepper
Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.