Monday, January 20, 2014

Winter CSA Share #5, Tuesday, January 20th


What You’re Getting:


1 kohlrabi
2 head cabbage
5 lb onions
6 lb potatoes
6 lb carrots
6 lb winter squash
3 lbs turnips
0.5 lbs leeks

1 kohlrabi
3 head cabbage
10 lb onions
12 lb potatoes
12 lb carrots
9 lb winter squash
4 lbs turnips
1 lbs leeks

Farm News:

Hi all,
Another day, another CSA share! Nicky and I are hanging out in the kitchen writing in front of the fire this while every one else sleeps. We’ve tried some great new recipes lately that I’ve included here today – Hope you enjoy them!

Hard to believe, but the next share (February 10th) will be our last! Enjoy those sweet, crunchy carrots while you can.

Christa, Mike, Lizzy and Nicky


Roast Turnips

2 lbs. turnips
1 Tbsp. olive oil

    Preheat oven to 400°F. Trim and peel the turnips. Cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt. Add pepper, dried rosemary, parsley or thyme (Optional)
    Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.

Clapshot with Bacon and Nutmeg

A flavorful, slightly spiced potato and turnip dish from North/Northeast Scotland. Perfect with roast meat, or double up the helpings and serve as a tasty supper.

    1 1/3 pounds potato, peeled and quartered
    2/3 pound turnips, cut into chunks
    3 tablespoons butter
    1/4 cup milk
    8 strips bacon, cooked and crumbled
    1 pinch ground nutmeg
    Salt and ground black pepper to taste

    Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
    Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

Lemony Cabbage Avocado Slaw

A summery tasting dish for a winter meal.

6 cups finely shredded cabbage
1 small red pepper, chopped (Optional)
1 ripe avacado, diced
1 Tsp finely chopped red onion (or yellow)
3 Tsp lemon juice
¼ cup hemp or flax seeds
3 Tsp chopped cilantro leaves
¼ tsp sea salt

Toss all ingredients in a large bowl, mix until avocado is creamy throughout.

Monday, January 6, 2014

Winter CSA #4, Tuesday, January 7th

What You’re Getting:


2 kohlrabi 
2 head cabbage 
5 lb onions 
6 lb potatoes 
6 lb carrots 
8 lb winter squash 
3 lbs turnips 
0.5 lbs leeks 
1 pie pumpkin


3 kohlrabi
3 head cabbage
10 lb onions
12 lb potatoes
12 lb carrots
10 lb winter squash
5 lbs turnips
0.5 lbs leeks
1 pie pumpkin

Farm News:

Hi all,
Sadly, the hardy winter greens (Spinach, salad, etc) did not survive that fiercely cold December. The greens usually give out sometime in late January, but this year, after the coldest sustained temperatures in December that Maine farmers have seen in 10 years, the greens gave out early. We’ve put in extra of other things to make up for it. Mike went to a conference in mid-December and learned about winter greens production innovations, so we are hoping that some changes we will be making to our winter production techniques will increase production and help guard against weather fluctuations like this. Here’s hoping!

Hope you all enjoyed your holidays and are looking forward to the new year stretched out before us. This time of year always feels full of possibility! Don’t forget, due to moving this pick-up to avoid the holidays, the next pick-up is in just 2 weeks!

Christa, Mike, Lizzy and Nicky


Quick and Easy Oven Fries
            We. Love. Oven. Fries. It’s a problem, really. You can just slice up potatoes, toss them with oil and salt, throw ‘em in an oven and have a pretty yummy treat in less than an hour…. BUT, if you follow a few extra steps, they are really, really good.

2 lbs potatoes
2 Tbs oil (Whatever you have handy, high heat oils are best but olive oil is fine)
Salt to taste.

Slice potatoes into long strips ¼ inch thick. In a large bowl, soak in ice cold water for 30 minutes. Preheat your oven to 450. Drain potatoes, and pat dry. Toss in a large mixing bowl with oil and salt until thoroughly coated. Spread evenly on a cookie sheet and bake for 25 to 35 minutes. Eat!           

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage
    2 carrots, shredded
    1 large kohlrabi, shredded
    ¼ cup olive oil
    juice of one lime
    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.


Skillet Potato and Cabbage Pancakes

    1 cup shredded cabbage
    2 1/2 cups grated potatoes
    ¼ cup minced onion
    1 clove minced garlic
    1 egg, beaten
    1 1/2 tsp. salt
    1/2 tsp. black pepper
    2 tbsp. oil
    sour cream or applesauce (optional)

Place the cabbage in a steamer basket set over 1 1/2 inches boiling water. Cover, steam until tender, 15-20 minutes. Place the grated potatoes in a dish towel. Gather up, twist and hold over the sink. Squeeze out as much moisture as you can. Combine the potatoes, cabbage, onion, garlic, egg, salt and pepper in a bowl. Mix well and then use your hands to form thin, loose patties. Combine the butter and oil in a large skillet over med-high heat; heat until butter melts. Add patties a few at a time. Cook until browned on one side, 7-10 minutes, periodically pressing down with a spatula. Flip and cook 7-10 minutes more. Serve hot and top with sour cream or applesauce. Serves 4.

From Farmer John’s Cookbook. 2006.

Thanksgiving Day Creamed Turnips

It’s not  Thanksgiving, but who says you can’t enjoy these delicious creamed turnips every day?

    1 large turnip, peeled and diced
    2 tablespoons white sugar
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup milk
    salt and ground black pepper to taste

 Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
    Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
    Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Potato-Carrot Pancakes

A bastardized version of’s potato latke

    1 lb potatoes, shredded                      
    1-2 large eggs, beaten
    1 lb carrots, shredded                      
    Salt and pepper to taste
    1 large onion, shredded                      
    Vegetable oil for frying

Combine shredded carrots and potatoes. Drain off excess liquid. Add onions, egg, salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.