Thursday, November 11, 2010

Week 3: Fall Share

Fall -- Our Busy Season?

This fall on the farm has been dramatically different than past years. In the past at this time of the year, I would be just about finished with the field work and farm chores would be slowing down dramatically. My work would be moving inside analyzing how things went, closing out our books and getting into planning for next year. This year I am still trying to do all of that but we also still have a lot going on at the farm. There are still veggies growing in the field under, sometimes under cover cloth and sometimes (days like today) in the open. I just finished building a winter hoophouse for our hens and moved them in yesterday. We are caring for our new baby chicks and watching them grow bigger every day. Later this week I will begin retro-fitting part of a barn to house our two gilts (a fancy farmer term for an un-bred female pig) to begin our pig breeding program. Although it has been challenging from a stamina perspective, I am enjoying having such a diverse range of projects. It has also been very rewarding to see big projects completed and to see how well our crops can continue to grow into the fall. We feel all these new ventures are important to our long term success and sustainability of our farm. So, just wait....there's many more adventures to come this spring!

We hope you have a great week and enjoy your eggs and veggies!

In your veggie CSA box this week you'll find...

  • Stir Fry Mix - A delicous mix of baby kale, mustards, and asian greens. These greens are still young and tender and we rarely cook them for more than a couple minutes. They are also delicious on sandwiches and burgers.
  • Carrots
  • Broccoli
  • Parsnips
  • Celeriac - Also called celery root, it's a staple in European kitchens. Why is this? Because of its diversity and because of its nutritional benefits. A 1/2 cup of celeriac, which is approximately 112 grams, contains only 30 calories. Additionally, celeriac contains no cholesterol or fat and provides an excellent source of dietary fiber. Because of its taste and consistency, it is also a flavorful additional to meals that require lower calories or certain dietary restrictions.
  • Hakurei Turnips - One of our CSA members reminded us to use the delicious greens from these turnips. They are packed with nutrients and make a great addition to soup or stirfry!
  • Buttnernut Squash
  • Red & Green Cabbage
  • Shallots - Taste between an onion and garlic. If you don't use them all shallots keep very well lasting well into winter.
This week's recipes:
  • Three Ways to Cook Greens in Under 10 Minutes - Hot Wilted Greens, Greens with Warm Pecan Dressing, Pasta with Dark Greens
  • Quick Celery Root Salad with Capers and Lemon

  • Southeast Asian Squash Curry - You can adjust the amount of curry depending on how you like it.


    Serves 4. Published May 1, 2008. From Cook's Illustrated.

    If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.


    3 (6-ounce) bags baby spinach (about 16 cups)
    1/4 cup water
    2 tablespoons extra-virgin olive oil , plus 2 teaspoons for drizzling
    3 large shallots , sliced thin crosswise (about 1 cup)
    Table salt
    2 teaspoons red wine vinegar
    1/3 cup chopped pecans , toasted
    1 1/2 ounces feta cheese , crumbled (about 1/4 cup)


    1. 1. Place spinach and water in large microwave-safe bowl. Cover bowl with large microwave-safe dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press a second time.

    2. 2. Heat 2 tablespoons oil and shallots in 10-inch skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3 to 5 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with vinegar and pecans; stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with feta. Season with salt to taste and serve immediately.


      Serves 4. Published September 1, 1994.

      Since the vegetables are steamed, the flavor of this puree is sweet and intense. The puree can be refrigerated for up to three days. It can also be frozen in an airtight container.


      1 1/2 pounds parsnips , peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
      1 1/2 tablespoons unsalted butter , softened


      1. 1. Place parsnips in steamer basket in large saucepan with 1 inch of water. Bring to boil; cover and steam over high heat until parsnips can be easily pierced with a thin-bladed knife, about 10 minutes. Reserve cooking liquid.

      2. 2. Transfer mixture to food processor fitted with steel blade or to a food mill. Puree, adding reserved cooking liquid (about 1/4 cup) to achieve desired consistency. Return puree to skilled and reheat, stirring in butter. Season to taste with salt and pepper.

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