What You’re Getting:
Standard Shares:
1 bunch kale
1 lb onions
1 lb potatoes
1 bunch beets
1 bunch baby carrots
1 Scarlet Kabocha Sunshine
squash (Hint: makes great pies, too!)
½ lb tomatoes
Family Shares:
1 bunch kale
1 bunch chard
2 lb onions
2 lb potatoes
1 bunch beets
1 bunch baby carrots
1 Scarlet Kabocha Sunshine
squash (Hint: makes great pies, too!)
1 Buttercup squash
1 lb tomatoes
Farm News:
Hi all,
We
have been enjoying the beginning of fall here – changing leaves, cooler days,
and slowly chipping away at our long list of fall projects. The fall crops are
coming along well – cabbage, kale, broccoli, cauliflower, carrots, beets,
leeks, etc – and the onions and winter squash have been stored away for winter.
We were excited to see how well our small trial planting of sweet potatoes did,
so look forward to those in 2014! We’ll definitely plant more next year!
We’re
looking forward to seeing many of you tomorrow for our annual farm tour and CSA
dinner. Looks like the weather will be good!
Christa, Mike and Lizzy
Recipes
Chicken and Rice with
Kabocha Squash
2 tablespoons vegetable oil, divided
6 skin-on chicken thighs
Coarse salt and pepper
1 medium white onion, diced medium
1/2 large kabocha squash, seeded and cut into
large chunks (4 cups)
2 cloves garlic, minced
6 sprigs oregano
1 1/2 cups rice
1/4 cup dry white wine, such as Chardonnay
3 1/2 cups chicken broth
Preheat oven to 375 degrees. In a large heavy
pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken
with salt and pepper. In batches, cook chicken, skin side down, until deep
golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more.
Transfer chicken to a plate. Discard fat and wipe pot clean.
Reduce heat to medium-high and add remaining
tablespoon oil to pot. Add onion and squash and cook until onion is
translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30
seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and
cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot,
skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring
to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice
is tender, 25 minutes. Let sit, covered, 10 minutes.
Lentils with Roasted Beets
and Carrots
2 1/2 cups lentils
1 bunch baby carrots, with
their tops on
1 bunch beets
2 tbsp. olive oil
1/2 cup chopped fresh herbs
(whatever you have on hand: basil, chives, or parsley)
1/2 cup chopped carrot tops
Grated zest of one organic
lemon
1/2 cup feta cheese
For Eggless Aioli:
1/2 cup olive oil
2 cloves garlic
Juice of one large lemon (1/4 cup)
1/2 tsp. salt
Remove the leafy tops from the carrots and
beets. Reserve the carrot tops. (Beet greens can also be kept as they are
extremely nutritious and delicious). Wash and scrub the carrots and beets,
removing any soil, leaving their skins on. Place the whole carrots and beets in
a large French oven or enameled iron pot and mix in the 2 tbsp. olive oil,
fully coating the vegetables in oil.
In a 375 F oven, roast the vegetables for about
30 to 45 minutes, until tender when pierced with a fork. If you wish, once the
beet are cool enough to handle, you can remove the skins from the beets by
gently rubbing them off with your fingers.
Meanwhile, rinse the lentils and check them for
small pebbles, then place them in a medium saucepan. Cover them with water and
bring to a boil.
Simmer on medium heat, uncovered, for about 30
to 40 minutes, until tender but not falling apart or turning mushy. (Add water
if necessary through the cooking). Drain the lentils and place them in a large
shallow serving bowl.
In a blender or food processor, puree the
garlic, lemon juice, and salt to make the aioli. Add the olive oil and puree
until thick and opaque and no chunks of garlic remain. Pour this mixture over
the lentils. Add the chopped carrot tops, chopped herbs, and grated lemon zest
and toss it all together. Season with a bit of salt and pepper if you wish.
Place the roasted carrots and beets on top, then
crumble the feta all around. Serve warm or cold.
