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.
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!
