Winter CSA Share #1, Tuesday, October 21st , 2014

What You’re Getting: 
 

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	1/2 lb Spinach
5 lbs Carrots	1/2 lb Swiss Chard
1 bunch Beets	1/2 lb green peppers
1 Pumpkin	2 lbs Cauliflower

Family Share:

10 lbs Onions	8 lbs Winter Squash
10 lbs Potatoes	1 lb Spinach
10 lbs Carrots	1 lb Swiss Chard
2 bunches Beets	1 lb green peppers
1 Pumpkin	3 lbs Cauliflower

Farm News:

Hello, and welcome to this year’s Winter CSA! We’re so glad you chose to join us and hope you enjoy every bite!

Fall is here and we are doing our fall tasks: Harvesting and storing winter crops, seeding and planting the greenhouses with hearty winter greens, enjoying the beautiful sunrises and sunsets, cleaning the chimney, bringing in firewood, planting over-wintering crops, and savoring the slightly shorter workdays.

We love to cook in the winter and hope you do too! If you need extra inspiration beyond the recipes we send out each week, check out our blog at http://bahnerfarm.blogspot.com/.  I’ve been behind on adding this summer’s CSA recipes to the list, but three years worth of CSA recipes are available, searchable by vegetable. Check it out!

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Curried Rice with Peppers and Onions

    1/4 cup (1/2 stick) butter

    1 tablespoon finely chopped peeled fresh ginger

    1 1/4 teaspoons curry powder

    1/2 teaspoon grated lemon peel

    2 cups small cauliflower florets

    1/2 cup diced red or green pepper

    1 cup chopped onions

    1 1/2 cups long-grain white rice

    2 cups water

    3/4 teaspoon salt

    2 cups chopped swiss chard

Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 15 minutes. Add chard and cook until chard is wilted, about 3 minutes more. Remove from heat. Season with pepper. Cover and let stand 5 minutes.

From: http://www.epicurious.com/recipes/food/views/Curried-Rice-with-Cauliflower-Bell-Pepper-and-Green-Onions-106121

Oven-Fried Winter Squash Latkes

These work best with kabocha, buttercup or butternut squash!

4 cups grated squash (Peel and remove seeds before grating)

2 medium yellow onions, grated

2 eggs

1 tsp baking powder

2 tsp kosher salt (or more, to taste)

1 tsp finely ground black pepper

1 tsp granulated garlic or garlic powder

3 tbsp white or white whole wheat flour

2 tbsp canola oil

Preheat oven to 425 degrees F (convection will take less time, so use if possible).

Peel and grate onions and squash and place both in a colander to drain excess moisture. Transfer mixture to a clean kitchen towel and squeeze to remove more moisture.

Transfer mixture to a large bowl and stir in the egg, salt, pepper and canola oil. In a small bowl, mix together the baking powder and flour, and combine both mixtures.

Grease baking sheets well. Drop scoops of 2-3 tablespoons of mixture for each latke. Flatten out the latkes slightly. Bake for 60-90 minutes, checking several times. The cooking time will vary based on the temperature of your oven and how well done you like your latkes. Latkes should be deep gold on both sides when done.

Yields approximately 15-18 medium latkes.

See more at: http://www.kosherculinaryarts.com/oven-fried-butternut-squash-latkes#sthash.JbMbgsrh.dpuf

Soup in a Pumpkin!

If you don’t want to carve your pumpkin, here’s a DELICIOUS way to use it!

1 4 to 6 lb  pumpkin

7 tbsp. butter

Salt

1 large yellow onion, peeled and finely chopped

1 1⁄2 cups fresh white bread crumbs, toasted

1⁄2 tsp. ground nutmeg

1⁄2 tsp. ground sage

Freshly ground black pepper

1⁄2 cup grated Swiss cheese

4 cups Chicken Stock or vegetable stock

2 bay leaves

1⁄2 cup heavy cream, optional

1. Preheat oven to 350°. Cut a lid about 4" in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 tbsp. softened butter, season with salt, and place on a baking pan.

2. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1⁄2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin.

3. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1⁄2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.

From: http://www.saveur.com/article/Recipes/Pumpkin-Soup-in-a-Pumpkin

Roasted Root Vegetables

This is one of our favorite recipes, and we probably eat it 3 times a week or so until we run out of the ingredients. This is a very simple recipe – you can make as much or as little as you want. This makes enough to roast on a large cookie sheet – I would cut the amounts in half if you want to roast them in a roasting pan.

2 cups diced potatoes

2 cups diced onion

1.5 cups cubed squash

1.5 cups diced beets or turnips

1.5 cups diced carrots

1 or two apples, diced.

Preheat your oven to 400 degrees. In a large bowl, toss the veggies in a liberal amount of olive oil – I usually use about ½ cup – as well as salt and black pepper to taste. Spread them evenly on a cookie sheet, and cover with aluminum foil. Roast at 400, covered for about 20-30 minutes (until veggies begin to soften). Remove foil cover, and continue to roast until veggies are soft on the inside, but browning on the out side. Yum!