Share #10, Tuesday August 14th

 

What You’re Getting:

1 lb mixed tomatoes

1 pint cherry tomatoes

1 head lettuce

1 bunch parsley

1 lb cukes

1 lb zucchini/summer squash

1 pepper

1/2 lb green beans

1 bunch carrots

Farm News:

Farm life in August is harvest, harvest, harvest all the time. Oh yeah, and also make time to care for those important fall crops.  This is the point in the season that most of our hard work all spring has been leading up to, so we try to make the best we can of it!

We really enjoyed meeting so many of you last week at the CSA dinner, thank you so much to those of you who made it out! It was definitely the best turn out we’ve had, and we’re already brainstorming for next year’s dinner.

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Greek Salad (Horiatiki)

As seen at last week’s CSA dinner!

2 Tbsp. chopped fresh parsley

2 medium tomatoes, cut into 1 ½ “ pieces

1 cucumber, peeled, halved, and sliced into ¼” slices

½ medium onion, thinly sliced

3 tbsp. olive oil

1 tbsp red wine vinegar

1/8 tsp. dried oregano (actually better with fresh, if you can get it)

6 oz. feta. Cut into thick slabs

8 kalamata olives

Salt and freshly ground black pepper, to taste

Combine parsly, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.

Sesame Green Beans

½  pound green beans, trimmed

1 teaspoons extra-virgin olive oil

1 teaspoon sesame seeds

1 teaspoon  sesame oil

Salt & freshly ground pepper, to taste

 Toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Preheat oven to 500ºF.  Toss green beans with olive oil. Spread in an even layer on a rimmed baking sheet. Roast, turning once halfway through cooking, until tender and beginning to brown, about 10 minutes. Toss with sesame seeds, sesame oil, salt and pepper.

Mosaic Salad

    1 medium cucumber, sliced

    2 yellow summer squash or zucchini, thinly sliced

     2 medium tomatoes, sliced

   

DRESSING:

     1/4 cup vegetable oil

     3 tablespoons minced fresh basil

     2 tablespoons lemon juice

     2 tablespoons cider vinegar

     1 teaspoon sugar

     1/2 teaspoon grated lemon peel

     1/4 teaspoon salt

Arrange the cucumber, squash and tomatoes on a large serving platter. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.

Share # 9 Tuesday, August 7th

 

What You’re Getting:

Head Lettuce, 1 head

Tomatoes, 1 lb

Red or white onions, 1 bunch

Zucchini and summer squash, 1 lb

Cucumber, 1 lb

Garlic, 1 head

New potatoes, 1 lb

Basil, ¼ lb bag

Farm News:

Not much to say except for that it’s August and…. Yeah, it’s just August, the time of year when we are so busy that I lose all brain function and just hold on for dear life.

We are really looking forward to seeing all of you tomorrow at the dinner!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Easy Cucumber Salad

    2 cucumbers

    1 small red onion

    1 1/2 tablespoons salt

    1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar

    1 teaspoon sugar

    2 teaspoons dried dill or 2 tablespoons fresh

Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.

In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

From: http://www.foodnetwork.com/recipes/ellie-krieger/cucumber-salad-recipe/index.html

Fresh Basil Pesto

    2 cups fresh basil leaves, packed

    1/2 cup freshly grated Parmesan or Romano cheese

    1/2 cup olive oil

    1/3 cup pine nuts or walnuts (Walnuts are way cheaper and work just fine.)

    3 medium sized garlic cloves, minced

    Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

From: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/

Share # 8 Tuesday, July 31st

What You’re Getting:

Standard Share:

Head Lettuce, 1 head

Kale, 1 bunch

Tomatoes, 1 large

Green Peppers, 1

Tropea Onions, 1 bunch

Zucchini and summer squash, 2 lbs

Cucumber, 1 lb

Blueberries, 1 pint

Family Share: 

 

Head Lettuce, 2 head

Kale, 2 bunch

Tomatoes, 2 large

Green Peppers, 2

Tropea Onions, 2 bunches

Zucchini and summer squash, 4 lbs

Cucumber, 2 lb

Blueberries, 1 pint

Farm News:

I was a little overzealous when I ordered the blueberries for the farmstand this past weekend, so you guys are getting blueberries after all! Yay!

We just last night got back from 3 ½ days away from the farm for Christa’s brother’s wedding, which was terrifying (Leaving the farm in July? Aaaaghhh!) and also refreshing (A few days off in July? Ahhhh.) Our apprentices did a fine job and we were delighted to find the farm intact on our return. Now to scramble and play catch-up!

Looking forward to next weeks farm dinner! Thank you so much to those of you who RSVPed, we’ll see you there!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread

    1/4 cup extra virgin olive oil, divided

    2 medium-size zucchini, thinly sliced

    1 large tomato, diced

    1 medium onion, thinly sliced

    Salt and freshly ground black pepper to taste

    8 basil leaves, thinly sliced

    4 slices country or sourdough bread

    1 cup ricotta

    Parmesan cheese, for grating

Pour 2 tablespoons of the olive oil into a saucepan over high heat. Add the zucchini and sauté until the edges start to brown, about 3 minutes. Add the tomatoes and onions, season with salt and pepper, and cook until the zucchini is cooked through but not too soft, about 5 minutes. Remove from heat, add the basil, and set aside to cool.

While the mixture is cooling, grill the bread on both sides. Season the ricotta with the remaining olive oil, salt, and pepper. Spread the seasoned ricotta onto the grilled bread. Top with the zucchini mixture and grate Parmesan over the top to coat.

Blueberry, Kale, and Quinoa Salad

This works great with cooked rice, too!

2 cups cooked quinoa, cooled (prepared according to package directions)

1 cup fresh blueberries

1 1/2 cup shredded kale

3/4 cup crumbled feta

1/2 cup sliced almonds

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Salt

Fresh ground pepper

    In a large bowl, combine quinoa, blueberries, kale, feta, and almonds. Mix until well combined. Add olive oil and lemon juice and toss to fully coat.

    Season with salt and fresh ground pepper to taste, and enjoy!

What is a Tropea Onion?

The topedo shaped tropea onion is a delcious sweet red onion that originates from Tropea, Italy. They are ready earlier than round storage onions, and have a wonderful sweet fresh flavor that is wonderful in salads, sautéed in dishes, or even on the grill. To grill them, slice them in half and coat them in olive oil and sprinkle with salt and pepper. Incredible. Or just do a simple Google search for “Tropea Recipe” to find hundreds of serving suggestions!

Enjoy!

Finally Catching Up!

After losing the use of our computer for a few weeks and then being swamped ever since, I am finally catching the blog back up! Here are the CSA Newsletters and contents for the last few weeks...

Share # 7

Tuesday, July 24^th

What You’re Getting:

Head Lettuce, 1 head

Swiss Chard, 1 bunch

Kohlrabi, 1 head

Zucchini and Summer Squash, 2 lbs

Cukes, 1 lb

Baby carrots, 1 bunch

Garlic, 2 heads

Basil, ¼ lb

Farm News:

We are just getting in to the part of the season where we harvest harvest harvest and try to sneak in our other tasks whenever we can. Looks like next week we will finally get you some peppers and tomatoes! They are starting to ripen in larger numbers now.

We have been way too dry lately, and are really hoping for rain here. Do a rain dance for us! We can irrigate some things at our home fields, but can’t irrigate at our leased fields.

Blueberry report: It doesn’t look good. Our field was apparently pollinated very poorly this year, possibly due to the rainy weather we were having during flowering, and the berries are very sparse, possibly too sparse to rake. We have been buying in berries to sell in the farmstand, and you are more then welcome to come by the farmstand and buy some of those, but we’re not sure what we will be able to harvest to put in the shares. We are hoping to get you some at least in one share.

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Summer Squash Salad

From the James Beard Foundation (http://www.jamesbeard.org/recipes/insalata-di-zucchine-e-menta-raw-summer-squash-salad)

    1/4 cup dried currants (or raisins)

    1 teaspoon cayenne pepper

    1/4 cup raw pine nuts (or chopped walnuts)

    2 medium yellow squash, seeded and julienned

    2 medium green zucchini, seeded and julienned

    1 green Serrano chile, thinly sliced

    1/4 cup extra virgin olive oil

    Juice from 1 lemon

    1/2 bunch mint, thinly sliced

    1/4 cup chopped oil-cured black olives

    1/4 cup sliced ricotta salata

    Salt and freshly ground black pepper to taste

Combine the currants, cayenne and 1/2 cup of water in a small saucepan. Bring to a boil, then reduce heat to a simmer and allow to steep for 20 minutes. Drain currants.

Spread pine nuts in an even layer on a baking sheet and bake until lightly golden and fragrant, 8 to 10 minutes.

Combine the yellow squash, zucchini, and chile with the olive oil and lemon juice. Add the mint, olives, ricotta salata, pine nuts and currants. Gently toss together, season to taste with salt and pepper, and divide among serving plates.

Stir Fried Lettuce

    1 head lettuce

    2 teaspoons soy sauce

    1 1/2 teaspoons Chinese rice wine or dry sherry

    3/4 teaspoon granulated sugar

    1 1/2 tablespoons vegetable or peanut oil

    2 garlic cloves, peeled and minced

    1 1/2 teaspoons minced ginger

    1/8 – 1/4 teaspoon red pepper flakes

    1/2 teaspoon salt

    1/2 teaspoon Asian sesame oil (such as Kadoya)

Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry). Cut across the leaves into pieces about 1 inch wide. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 - 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 - 2 minutes, until the leaves begin to wilt. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 - 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately.

Share # 6
Tuesday, July 17thWhat You’re Getting:

Head Lettuce, 2 heads
Kohlrabi, 1 bulb
Scallions, 1 bunch
Cilantro, 1 bunch
Parsley, 1 bunch
Zucchini and summer squash, 1 lb
Sugar snap peas
Garlic, 2 bulbs

Whew, we’ve sure been sweating around here with
the summer heat and humidity! The plants seem to
love it, everything is growing in leaps and bounds...
but we sure could use a little rain!

If anyone needs extras beyond what’s in their share,
the farmstand is now open four days a week:

Tuesday 3:00-7:00 (during CSA pickup)
Friday 12:00-7:00
Sat. and Sun. 10:00-6:00

You are all invited to our annual CSA Farm Dinner,
on Tuesday, August 7th at 5:00 pm. It will start with
a farm tour and then we will have a great dinner
made from our farm grown veggies and other
products. We prepare all the food, all you have to do
is show up! We hope you will be able to attend.
Email us to RSVP! Thanks!

Enjoy!
Christa, Mike, and Lizzy

Grilled Summer Squash with Lime Cilantro
Dressing

Dressing:
¼ cup lime juice
2 Tbsp. shallot, minced
1 tsp. garlic, minced¼ cup extra virgin olive oil
Pinch of salt and pepper
2 Tbsp. cilantro, chopped

4 Tbsp. extra virgin olive oil
1 Tbsp. garlic, minced
½ Tbsp. thyme, chopped
1 Tbsp. lime zest
1 lb zucchini, bias cut ¼” thick slices
1 lb yellow squash, bias cut ¼” thick slices

1. Preheat a grill.
2. Lime and cilantro dressing: Combine the lime
juice, shallots, and garlic in a bowl. Sprinkle with a
pinch of salt and pepper. Let sit for 15 minutes,
Whisk in the olive oil. Adjust the seasoning with salt
and pepper. Stir in the cilantro.
3. Combine the extra virgin olive oil, garlic, thyme
and lime zest in a large bowl. Toss in
the zucchini and yellow squash. Adjust the seasoning
with salt and pepper.
4. Grill until just tender. Toss with cilantro and lime
dressing.

Source: The Culinary Institute of America at
Greystone, Napa Valley, California

Sugar Snap Peas with Scallions and Lettuce

1/2 cup Scallions sliced
4 leaves Organic Romaine Lettuce shredded
1/2 pound Sugar Snap Peas
Salt and Pepper to your taste
1 tablespoon Butter
1 tablespoon Oil

Slice scallions, including the green tops. Shred the
lettuce. Remove any tough strings from the snap peas
and cook peas in boiling salted water until tender,
about 5 minutes. Drain.

In a large frying pan, melt butter in the oil over
medium-low heat. Add scallions and 1/4 teaspoon
salt. Cover and cook until tender, about 3 minutes.
Add snap peas and cook, stirring, until heated
through. Add the lettuce and stir until wilted. Taste
for seasoning and add salt and pepper if needed.

http://www.recipebridge.com/g/297/2147786537/sug
ar-snap-peas-with-scallions-and-lettuce


CSA Share #5

Tuesday, July 10th

What You’re Getting:

Head Lettuce, 1 head

Salad mix, ¼ lb

Basil, ¼ lb

Kale, 1 bunch

Carrots, 1 mini bunch

Scallions, 1 bunch

Garlic Scapes, 1 bunch

1 greenhouse cucumber

 

Farm News:

We got our computer back! Hooray! Thanks for being patient while we were technologically impaired. In the last few weeks, things have really started to produce. We ate our very first few ripe cherry tomatoes and are hoping to be giving those out soon, maybe in two weeks.. they start in a trickle, but the flood will come!

We haven’t giving you guys salad mix yet this year. In the past we have alternated head lettuce one week, and then salad mix the next week. We haven’t been able to do that this year, as some of the earlier rains this year really washed a lot of nutrition out of the field where the salad is growing, and it’s been performing poorly ever since. However, we decided you guys had waited long enough, and we’ll start out by supplementing your head lettuce with a little salad bag.

The carrots from this week and last week were from the greenhouse – after this we’ll have to wait a few more weeks for the field carrots to size up.

Summer is really truly here! Summer squash, peppers, onions, tomatoes, beets, new potatoes… all coming soon!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Garlic Scape Pesto


1 bunch garlic scapes


¼  cup grated parmesan cheese


Olive oil (about ¼  cup)


Pine nuts if available (Walnuts do fine, too)

Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic.  Serve over pasta. Will store well in an air-tight jar in the refrigerator. Also freezes excellently for winter use! Makes enough for 1 lb pasta.

You can add some basil to this too!

Scallion Pancakes

This is one of my all-time favorites – a dumbed down version of the amazing Korean scallion pancakes a friend used to make for us.

1 bunch scallions                       

1 t salt                                                ½ cup water

1 ½ cups flour                                    soy sauce

4 eggs                                                lemon juice

½ cup vegetable oil                        red wine vinegar

            Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!).  In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side. Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar. 

CSA Share #4, Tuesday July 3rd

Hi CSA Folks!
Unfortunately, we have still not gotten our computer back from the fixers yet, so no blogpost or newsletter again, but here's hoping that we'll be able to catch up on those by next week.

Pick up is TODAY!

Here's what's is this week's share:

Standard Share

2 Heads Lettuce
1 bunch Swiss Chard
1 Kohlrabi
1 bunch Hakurei
1 bunch garlic scapes
1 mini bunch carrots
Snap peas


Family Share

4 Heads Lettuce
2 bunches Swiss Chard
2 Kohlrabi
2 Bunches Hakurei
2 bunches garlic scapes
1 large bunch carrots
Snap peas

Enjoy your 4th!

Thanks,
Christa and Mike

CSA Share #3, Tuesday, June 26th:

Hi CSAers!
We are sadly without a computer this week, so this will be short and sweet.

In the standard shares this week:
1 Head lettuce
1 Kohlrabi
1 Greenhouse cuke
Snap peas
1 Bunch hakurei summer turnips
1 Bunch radishes
1 Bunch kale

In the full shares:
2 Head lettuce
2 Kohlrabi
1 Greenhouse cuke
2 Snap peas
2 Bunch hakurei summer turnips
2 Bunch radishes
2 Bunch kale
If you haven't had kohlrabi before, it's delicious! Just peel and eat!


Thanks!
See you this afternoon!

CSA Share # 2 Tuesday, June 19th

What You’re Getting:

Kale, 1 bunch

Swiss Chard, mini bunch

Head lettuce, 2 heads           

Pac Choi, 1 head

Hakurei Summer Turnips, 2 bunches

Farm News:

We’re big on volume and short on variety this week as we wait for the salad mix, field scallions, and radishes to bounce back from the rain – several plantings of salad mix and radishes bolted before we could harvest them. However, with all this lettuce you’ll be eating lots of lovely salads this week, and soon enough we’ll be swimming in other goodies. It’s had to be patient!

The tomatoes are covered in green fruits and we cannot wait for some fresh tomatoes –yes yes, still weeks to wait, but vary exciting. We also had a few greenhouse cukes this week – not enough for everyone, unfortunately, but there will be a few available for purchase for those of you picking up at the farm.

On the farm we are working furiously to get weeding projects done in this hot, dry weather. Whew! Soon July and August will be here with their never ending harvests, so we’ve got to get ahead of the weeds now, while we still have some time!

Enjoy, see you next week!

Christa, Mike, and Lizzy

Recipe of the week:

Massaged Kale Salad with Fresh Strawberries

This raw kale salad is lovely, especially since local strawberries are starting to be available, but I also highly recommend the Roasted Kale Chips – you can find the recipe on our blog by clicking on the “Kale” label!

• 1 bunch kale
• 1 teaspoon sea salt
• ¼ cup diced red or green onion
• ¾ cup diced strawberries
• ¼ cup olive oil
• 2 tablespoons unfiltered apple cider vinegar

De-stem kale by pulling leaves away from stems. Wash leaves. Spin or pat dry. Stack leaves, roll up, and cut into thick strips. Put kale into a large mixing bowl, add salt, and massage kale with your hands for about 2 minutes. Stir onions & strawberries into kale. Dress with oil and vinegar and mix.

From http://www.columbiaheightscommunitymarketplace.org/recipe-massaged-kale-salad-with-strawberries

Glazed Hakurei Turnips

Simple and delicious. Check out http://blog.cookingchanneltv.com/2011/07/16/hakurei-turnips-recipes-and-tips/ for more Hakurei ideas!

• 2 bunches baby hakurei turnips trimmed, greens reserved
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons sugar
• Kosher salt

    Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

From: http://www.bonappetit.com/recipes/2011/11/glazed-hakurei-turnips#ixzz1yEE4lLTH

Share # 1 Tuesday, June 12th

 

What You’re Getting:

Scallions, 1 bunch           

Radishes, 1 bunch

Head lettuce, 1 head           

Pac Choi, 2 heads

Summer Turnips, 1 bunch

Mint, 1 bunch

Farm News:

We’ve loved these warm, sunshiny days that are helping dry the farm out after all that rain! Large volumes of heavy rain wash fertility out of the soil and increase the chances of soil borne diseases, so a wet May or June can be frustrating, but with the sunshine things are starting to bounce back.

Mike and our three apprentices, Kirsten, Thomas and Kenny, have been spending long days out in the field to get caught up after the cool, wet weather, and this week will be our last big planting week, although we will still be planting our successional crops throughout the season. Lizzy and Christa have been helping out as much as they can, running the greenhouse, the office, and keeping Lizzy out of trouble. She’s a mover and a shaker these days!

Enjoy, see you next week!

Christa, Mike, and Lizzy

Recipe of the week:

Roasted Radishes with Radish Greens

People seem to be on one side of the fence or the other with radishes, but if you’ve never liked them, this dish has changed many minds! The roasted radishes are juicy and slightly sweet… not spicy!

• 2 bunches medium radishes
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Heat a small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

From Bon Appetit, April 2011

If you’ve never had them before…

Hakurei Summer Turnips

            If you think you don’t like turnips, think again! These turnips are juicy, nutty and a little sweet, excellent for raw eating. Slice into a salad or dip in a sauce! Their tops are also great for sautéing. 

Pac Choi (Also known as Bok Choy)

            These crisp Asian veggies are our favorite springtime treats. Fantastic in a stir-fry. Use the whole head – the juicy crunchy stems are the best part!

Remember, the shares start out slightly smaller and get bigger as the season builds. Enjoy spring salads now, and look forward to summer bounty!

Winter CSA Share #6, Feb. 7th

Standard Share:

5 lbs Keuka Gold potatoes

5 lbs onions                                         

4 head garlic                        

1 lb leeks                        

2 lbs shallots

5 lbs carrots

2 lbs turnips

1 lb beets

10 lbs squash, Butternut and Delicata

Family Share:

10 lbs Keuka Gold potatoes

10 lbs onions                                       

6 head garlic                        

2 lb leeks                        

3 lbs shallots

10 lbs carrots  

4 lbs turnips

2 lb beets

15 lbs squash, Butternut and Delicata

Farm News:

            Hopefully some fresh veggies will help make everyone feel better about the game last night!

Last share for the Winter CSA! We are enjoying our last few weeks of (mostly) non-farm activities before the season gears up again with starting our seedlings in late February. After that, it’s busy busy all the time until November! We really hope you all enjoyed your Winter CSA Shares, and if there was anything you had a problem with, or would like to see changed, please let us know! I also hope some of you will choose to join us for our summer CSA, which runs from June to October, has weekly pickups, and a ton of variety, with over 30 types of veggies and even blueberries in August. You can find more info at the website, www.bahnerfarm.com, and if you sign up and pay in full before February 15^th, you can get the Early Bird Discount.

I can’t predict what will be in this share with much accuracy until they’re all put together tomorrow, but what I’ve listed is my best guess. I’m hoping that there will still be something green out there for me to give you guys, but I can’t promise anything.

The shallots we gave you in this share are great not only because of their unparalleled flavor, but also because they have a amazing shelf life – they should be around long after the onions!

Thank you so much for your support this winter! See you in the Spring!

Hope you all enjoy!

Thanks,

Christa, Mike and little Lizzy

Recipes:

Ina Garten’s Caramelized Shallots

• 6 tablespoons (3/4 stick) unsalted butter
• 2 pounds fresh shallots, peeled, with roots intact
• 3 tablespoons sugar
• 3 tablespoons good red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

From http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe/index.html

Three Sisters Soup

• 2 cups canned white or yellow hominy, drained
• 2 cups fresh green beans, trimmed and snapped
• 2 cups peeled and cubed butternut squash
• 1 1/2 cups diced peeled potatoes
• 5 cups water
• 1 1/2 tablespoons chicken bouillon granules
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1/4 teaspoon pepper

 Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

From http://allrecipes.com/Recipe/Three-Sisters-Soup/Detail.aspx