Saturday, November 22, 2014

Winter CSA Share #2, Tuesday, November 11th, 2014

 What You’re Getting: 
Standard Share

5 lbs Onions
8 lbs Winter Squash
5 lbs Potatoes
1/2 lb salad mix
5 lbs Carrots
1 stalk Brussels sprouts
1 green cabbage
2 lbs green tomatoes
1/2 lb kale
1 Long Pie Pumpkin

Family Share:

10 lbs Onions
10 lbs Winter Squash
10 lbs Potatoes
1 lb salad mix
10 lbs Carrots
2 stalks Brussels sprouts
1 green cabbage
2 lbs green tomatoes
1 lb kale
1 Long Pie Pumpkin

Farm News:

Winter CSA Share #2!

Well, we survived the snow storm just fine – We even enjoyed it, so much sledding! Our late fall kale however, did not. Sad day. Kale can take frosts, but apparently not a heavy snow load, which stripped all the leaves off the plants. We were able to get you kale as planned, but this kale is not very tender, so don’t use it for kale salad! Instead, chop it finely and add to soups or pasta sauce (Like the recipe included today) to add a nutritional kick.
            November is a busy month of end-of-the-year projects for us. Over-wintering crops need covering, the last of the storage crops need harvesting, buildings need to be buttoned up, equipment must be stored properly, spring greenhouse need seeding, firewood needs to be split and stacked – the list is never ending, always! Despite that, we love late fall. We miss our summer crew but appreciate the time we get to spend alone as a family, and look forward to seeing our extended families over the holiday.
We hope you enjoy all the many vegetables in your share – We are feeling particularly excited about Brussels sprouts, ourselves! Put that Long Pie pumpkin to work in a delicious holiday pie! We hope you have a wonderful Thanksgiving with your families!
 Enjoy, and many thanks!
Christa, Mike, Lizzy and Nick

A few notes:
Long Pie pumpkin looks funny, like a giant orange zucchini, but is actually a heirloom pumpkin with great flavor and smooth flesh that makes WONDERFUL pies.
            For green tomatoes, try also: Fried Green Tomatoes! Find on our blog at or Google to find 1,000,00 recipes! I also like to add chopped green tomatoes to enchiladas.


Green Tomato Salsa
    2 Tablespoons lime juice
    1 finely chopped garlic clove
    Salt & Pepper (to taste)
    Pinch Garlic Powder
    Pinch Cumin
    Pinch Chili Powder
    1 Tb chopped fresh cilantro (Or use parsley if you hate cilantro)
    ¼ cup finely chopped onion
    2 Tablespoons finely chopped jalapeno
    1 ½ cups chopped green tomatoes

Remove the stems and cores of the green tomatoes.
    Chop all the ingredients and combine.
    Refrigerate for at least 1 hour before serving.

Delicious pasta sauce with Kale

    Olive oil for the pan
    1/3 cup roughly chopped red onion
    2 teaspoons finely minced garlic
    2 tablespoons tomato paste
    1 bunch chopped Kale
    1 (28-ounce) can diced tomatoes
    1/2 cup red wine
    1/2 cup finely grated Parmesan cheese
    1 tablespoon granulated sugar
    Salt and pepper to taste

Coat a large saute pan with olive oil.  Place the pan over medium heat with the onion and garlic.  Cook until the onions begin to brown, about 5 minutes.  Then add the tomato paste and cook for a few minutes.  It will likely become stuck to the bottom of the pan, and that's ok! Add the kale and cook until it wilts, about 3 minutes.  Pour in the wine and tomatoes and increase the heat to high.  Bring the sauce to a boil, then reduce to low and simmer for about 20 minutes. 

Finish the sauce with the sugar and the cheese and then season to taste with salt and pepper.

Caramelized Winter Squash

Always a huge hit at Thanksgiving!

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

1999, The Barefoot Contessa Cookbook, All Rights Reserved

“Pot-Stuck” Brussles sprouts

    1/2 pound medium-sized brussels sprouts, halved
    2 to 3 tablespoons extra-virgin olive oil
    1/4 cup finely diced onion
    1/2 lemon
    Salt, to taste

    Bring a pot of heavily salted water to a boil. Blanch your brussels sprouts for 30 seconds, drain, and dry thoroughly.
    The key to getting a good char on your brussels sprouts is making sure they don't crowd. If you're working with a large pan (e.g. a 10-inch cast iron skillet), cook them all at once. If your pan is smaller, fry in two batches. Heat oil over medium to medium-high heat. Add one sprout, cut-side down; if it begins to sizzle immediately, add the rest. You want most of them to land cut-side down, but don't drive yourself crazy.
    Let your sprouts cook, untouched, for a minute or so, and then check them. If they're white or light brown on the bottom, let them cook a bit more. You want to wait to flip them until they are charred and almost black. Once they are, flip to the other side, and wait for side two to cook until crispy. Add salt, toss a few times, then move them all to the edge of the pan.
    Add your onion (or half of the onion, if you're working in batches) to the pan. If it looks very dry, add a touch more oil. If you're worried about them burning, turn the heat down a bit. Let them cook for a minute or two, stirring lightly, until they soften slightly.
    Toss onions and sprouts together; let them cook for 30 more seconds. Add a squeeze of lemon juice, allow everything to steam for a moment, and then you're done! Taste for salt. Fry your second batch now, if it's still waiting for you.
    Note: These taste great at any temperature, so don't stress about timing.

Adapted from Mollie Katzen's "The Heart of the Plate."  By Marian Bull

Roasted Cabbage and Apples with Italian Sausage

    1/2 head cabbage, thinly sliced
    1 medium onion, thinly sliced
    1 medium apple, sliced
    2 sprigs thyme
    1 tablespoon red wine vinegar
    2 tablespoons olive oil, divided
    Kosher salt, freshly ground pepper
    1 lb sausage or your choice
    Crusty bread (for serving)

    Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13x9" baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
    Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.

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