Monday, January 5, 2015

Winter CSA Share #4, Tuesday, December 23rd, 2014


What You’re Getting: 
Standard Share:

5 lbs Onions
8 lbs Winter Squash
5 lbs Potatoes
2 Mini Head Lettuce
5 lbs Carrots
1/2 lb Salad Mix
2 lbs Beets
1/4 lb Baby Pac Choi
1/2 lb Leeks
1 Green Cabbage
1 bulb Kohlrabi

Family Share:

6 lbs Onions
12 lbs Winter Squash
10 lbs Potatoes
6 lbs Turnips
6 lbs Carrots
0.5 lb Salad Mix
3 lbs Beets
2 Green Cabbages
2 bulb Kohlrabi
6 ears popcorn


Farm News:

Happy holidays from your Bahner Farm family! Winter vegetables are key to our holiday favorites… roasted potatoes and onions, caramelized squash, leek dip, carrot cake and more will grace our table in a few days. Can’t wait.

Hope you all get to see lots of your loved ones and enjoy good food with them all.
Merry Christmas and a happy, happy New Year!
Enjoy, and many thanks!
Christa, Mike, Lizzy and Nick


Parma-Style Carrot Cake

I love all things carrot cake, and usually follow the Joy of Cooking recipe. I tried this recently and loved it – it would be a great holiday dessert!

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1/2 cup sugar, plus 1/2 cup
1 teaspoon fennel seeds
1 lemon, zested and juiced
2 cups peeled and chopped carrots (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup (1 stick) butter, softened
5 eggs
Powdered sugar, for garnish

Preheat the oven to 375 degrees F.
In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside.

Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated.
In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended.
Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated.

Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 45-55 minutes.
Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

Caramelized Winter Squash

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup maple syrup
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, maple syrup, salt, and pepper. 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.

Leek Dip

Delicious with carrot and kohlrabi sticks!

    1/4 cup slivered almonds
    2 tablespoons unsalted butter
    ½ lb leeks, thinly sliced (Don’t be afraid to use the whole leek!)
    2 cups sour cream
    14 oz plain goat cheese
    1 tablespoon chopped fresh flat-leaf parsley
    Coarse salt and freshly ground pepper

    Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside.
Melt butter over medium-low heat, then add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool.
    Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and freshly ground pepper. Keep covered in the refrigerator until ready to serve.

Lemony Cabbage-Avocado Slaw

A delicious way to use up that cabbage… and a welcome light dish after all that holiday cooking!

    6 cups finely shredded cabbage
    1 small red, orange or yellow pepper, chopped
    1 ripe avocado, diced
    2 tablespoons finely chopped red onion
    3 tablespoons lemon juice
    1/4 cup shelled hemp  (or flax) seeds
    3 tablespoons fresh cilantro
    1/4 teaspoon fine sea salt

Toss all ingredients together in a large bowl until avocado is creamy throughout. Yum, yum, yum.

Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.


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