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 www.bahnerfarm.blogspot.com or Google to
find 1,000,00 recipes! I also like to add chopped green tomatoes to enchiladas.
Recipes:
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.
