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 Recipes: 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. http://www.foodnetwork.com/recipes/giada-de-laurentiis/parma-style-carrot-cake-recipe.html?oc=linkback 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. http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe.html?oc=linkback 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. http://www.marthastewart.com/339796/leek-dip 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.

   

Winter CSA Share #1, Tuesday, October 21st , 2014

What You’re Getting: 
 

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.

From: http://www.saveur.com/article/Recipes/Pumpkin-Soup-in-a-Pumpkin

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!

CSA Share #17, Tuesday, September 30th, 2014

 What You’re Getting: 
 

Standard Share:

1 lb green tomatoes

1 bunch kale

1 lb onions

1.5 lb potatoes

2 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

 

Family Share:

1 lb green tomatoes

1 bunch kale

1 fresh green cabbage

2 lb onions

3 lb potatoes

4 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

Farm News:

Next week will be the last week!

We are really enjoying fall, which we look forward to all summer long. The cool mornings, the sunshine, the beautiful leaves, the delicious food! We’re picking away at our fall projects list and enjoying the feeling of a successful season drawing to a close.

We hope you guys have been enjoying your shares and are eating well! The babies are hollering at me today, so I’ll leave more farm news for next week.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Potato-Onion Hash with Jalapeno

½ cup thinly sliced onion

1 Tbsp. olive oil

1 tsp. dried oregano

1.5 lbs  potatoes, cut into ½-inch pieces*

2 Tbsp. butter or olive oil

1 Tbsp. thinly sliced fresh jalapeno

Kosher salt and freshly ground black pepper, to taste

Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high. Add the potatoes, jalapeno and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired.

Fried Green Tomatoes

    1 large egg, lightly beaten $

    1/2 cup buttermilk (Or just milk, it works fine)

    1/2 cup all-purpose flour, divided $

    1/2 cup cornmeal

    1 teaspoon salt

    1/2 teaspoon pepper

    3 medium-size green tomatoes, cut into slices

    Vegetable oil

    Salt to taste

    Combine egg and buttermilk; set aside.

    Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

    Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

    Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Stuffed Delicata Squash

            One of our favorite meals, we look forward to this simple dish all summer long!

1 Delicata squash, halved lengthwise

1.5 cups cooked rice

4 large kale leaves, minced

One large onion, diced

 Three cloves of garlic, diced

Cheese – to taste (We usually use extra sharp cheddar)

1 lb sausage of your choice

Salt, pepper, olive oil

            Pre-heat the oven to 400 degrees F. Scoop the seeds and guts from the squash, and then place the halved squash in a baking pan, face-up. Cover the bottom of the pan with water, about ¼ inch deep. Place the pan in the pre-heated oven. Sautee the onions and garlic in olive oil. Add the kale and sautee 2 minutes more, or until kale is cooked. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with kale, onions and garlic. Mix in cooked rice, as well as pepper and salt to taste. When squash is soft (is easily punctured with fork, usually after about 20-30 min.), remove from oven and fill with mixture. Grate cheese and cover tops of filled squash. Put it all back in the oven until cheese has melted

Winter CSA #4, Tuesday, January 7th

What You’re Getting:

Standard:

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

Family:

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!

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

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

Dressing:

    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.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

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 epicurious.com’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.

Winter CSA Share #3, Tuesday, December 10th, 2013

Standard Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

3 mini lettuce heads

1 kohlrabi

1 head cabbage

5 lb onions

5 lb potatoes

5 lb carrots

8 lb winter squash

2 lbs beets

Family Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

5 mini lettuce heads

2 kohlrabi

1 head cabbage

10 lb onions

10 lb potatoes

10 lb carrots

12 lb winter squash

4 lbs beets

Farm News:

Hi all,

Brrrrrr! It really feels like winter today… now all we need is some snow. Mike is in the new building bagging up veggies for the CSA shares while Lizzy naps and Christa sits in front of the fire with the baby, typing away. Pretty cozy.

We hope you all had a great Thanksgiving with your families, and were able to incorporate lots of Bahner Farm veggies into your meal! We came home from the hospital with Nicky the day before, so enjoyed a quiet holiday at home with just us.

Stay warm!

Thanks,

Christa, Mike and little Lizzy

Recipes

Cabbage-Kohlrabi Slaw

1 kohlrabi

1/4 head shredded cabbage

1/2 lemon

1/4 cup chopped dill

1/2 clove minced garlic

1 teaspoon dijon mustard

salt and pepper

3 tablespoons olive oil

Peel the kohlrabi or turnip and cut into matchsticks. Whisk the lemon juice, dill, garlic, dijon mustard, and salt and pepper in a bowl; whisk in olive oil. Toss with the kohlrabi, shredded cabbage, and add salt and pepper to taste.

Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/cabbage-kohlrabi-slaw-recipe/index.html

Roasted Beet Salad with Feta

2 lbs beets

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.

Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

Adapted from http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/

Buttercup Squash with Apples

1 small buttercup or other winter squash

½ chopped tart cooking apple

1 tablespoon maple syrup

2 teaspoons butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in an un-greased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

Winter CSA Share #1, Tuesday October 29th, 2013

 

What You’re Getting: 

Standard:

1 bunch kale

1 bunch swiss chard

2 heads lettuce

2 lbs green tomatoes

Cauliflower and broccoli (Amount TBD)

5 lbs onions

5 lbs potatoes

5 lbs carrots

8 lbs winter squash

 

Family: 

2 bunches kale

1 bunch swiss chard

3 heads lettuce

4 lbs green tomatoes

Cauliflower and broccoli (Amount TBD)

10 lbs onions

10 lbs potatoes

8 lbs carrots

12 lbs winter squash

Farm News:

Hi all,

There’s a nip in the air, frost on the ground… time for the Winter CSA! We hope you’ll all enjoy your first share. Thanks to the relatively mild fall we’ve been having so far, the greens and other fresh stuff is hanging in there really well.  Mike and the farm crew are finishing up their fall tasks, harvesting the beets, carrots, cabbages, leeks, turnips for storage and planting the garlic for next summer. Christa and Lizzy are trying to get the farm and house organized before our new baby arrives in two weeks. Yipes! It’s a busy but fun time.

Enjoy!

Christa, Mike, and Lizzy

Sautéed Swiss Chard with Parmesan

1/2 cup dry white wine

3 tablespoons olive oil

1 tablespoon fresh lemon juice, or to taste

1 tablespoon minced garlic         

2 tablespoons freshly grated Parmesan cheese

1/2 small onion, diced         

salt to taste (optional)

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Caldo Verde Soup

            From leitesculinaria.com

    1/4 cup olive oil

    1 large onion, diced

    2 cloves garlic, thinly sliced

    10 ounces chorizo or other spicy sausage, diced

    6 medium potatoes, peeled and diced

    8 cups cold water

    1 bunch kale, cut into very fine strips

    Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

Winter Squash with Apples

1 winter squash (Buttercup, butternut, etc)

1 lb chopped apple

2 tablespoons maple syrup

1 tablespoon butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

CSA Share #17, Tuesday, October 1st, 2013

 

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.

From: http://www.marthastewart.com/952450/chicken-and-rice-kabocha-squash

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.

http://www.pbs.org/food/kitchen-vignettes/lentils-with-roasted-beets-and-carrots/