Week 18- the season is zooming by…
Hello folks!
Here we are, Oct 7th. The fall foliage could not be more beautiful- although the rain and wind today has really taken a toll on speeding us along to post autumn, stick season. Driving to Warren today, I thought I was in one of those snow globes that when you shake it around, the snow flies everywhere but in todays case the fall leaves were swirling and spinning all over the roadway in front of my car.
CSA announcements: Folks are asking when the last week is going to be (are you ready for it to be over and head back to the routine of shopping at a … grocery store- for your produce!) Well we have slated to go the full 20 weeks as promised which means two more until Oct 22. The real indicator will be when we give out the big jack 0 lantern pumpkins, thats the last week.
Please bring in your bags! Thank you.
This week- Cheese share and DEANS BAKERY last week (boo hoo) we’ll miss the goodies! But consider signing up for his winter CSB!
Again for 2009- MWF Storage Share will be available. 35 pounds of storage/root crops for $70. This delivery to you in one big bag will comprise of great veggies for you to store at home (or to use for holiday dishes) including potatoes, onions, carrots, garlic, celeriac, parnips, winter squash, pie pumpkins, cabbage, leeks – Pickup either NOV 5 or 12 at the Andrews Farm. A sheet on storage tips will be included. NOT JUST FOR CSA MEMBERS, SPREAD THE WORD TO NEIGHBORS AND FRIENDS WHO MIGHT BE INTERESTED.
Get your Organic Thanksgiving Turkey deposits in – or tell a friend- $25 deposit will hold a fresh turkey for your dinner. Pick up is at the Andrews Farm.
ON THE FARM: No real big news. The guys spend a good bit of time in the woods bringing out some trees for our wood production. Our farmers market season is winding down. Come visit us at one of our markets. Fall is a great time to be with friends, hear music and pickup some local goodies.
THIS WEEKS HARVEST: A great variety of fall crops including some loose greens, brussel sprouts, celeriac (great for soups! try the recipe below) beets, a selection of greens (chard, collards, kale), garlic, winter squash and cabbage. There may be more, lets see what the garden will bear!
IN THE KITCHEN: The following 2 recipes are submitted by our farm apprentice from last summer- Thanks Lucy!
Braised Red Cabbage
2 cups chopped onions (1 medium)
½ lb. bacon ends, diced
2 cloves garlic, chopped
4 cups diced sweet or boiling potatoes (2 large)
1 head red cabbage (1-1/2-2 pounds)
2 cups chicken stock
1/2 cup cider vinegar
1/4 cup packed light brown sugar
Saute onion and bacon in a big skillet or dutch oven (which I prefer) until onions are slightly browned. Add the garlic and sweet potatoes and cook, stirring, for 1 minute. Add the cabbage, chicken stock, vinegar and sugar and stir to mix. Bring the liquid almost to a boil over medium-high heat. Reduce heat to low, cover and cook until cabbage is softened and sweet potatoes are tender. Serves 6 as a side dish.
Celeriac Soup
You need:
- 1 celeriac
- 2 carrots
- 1 celery branch
- 2 potatoes
- 2 garlic cloves
- 1 shallot
- Fresh parsley
- 1 cup chicken stock
- 1 cup water
- Olive oil
- Salt and pepper
- Cream and 1 bay leaf (optional)
Steps:
- Take a large heavy-bottomed pot like a Dutch oven
Start by washing, peeling and cutting all vegetables in big pieces. - Chop the garlic and shallot thinly.
Heat the oil and start by cooking the shallot and garlic, with the celery branch, for about 3-4 mns, until softer. - Add the other vegetables and let cook for about 5 mns.
- Pour the chicken stock and water, enough to cover the vegetables. Season with salt and pepper.
Bring to a boil, then reduce and let cook covered for about 20 mns, until the vegetables are tender. - Put the soup through a blender. If you think your soup is too thick, add some water or stock
I often add a bay leaf while the vegetables cook, and remove it when done, before blending the soup. It really adds a nice flavour. If any fresh herbs are handy, I add them too, such as coriandor or sage (which I really like for its fragrance)
Winter Squash and Kale Risotto with Pine Nuts
Serves 4
Each serving equals 1 1/8 cups of fruit or vegetables
This is an official Fruits & Veggies—More Matters recipe (source: National Cancer Institute.)
Ingredients
2 tsp olive oil
1 cup yellow onion, diced
3 cloves garlic, minced
1 cup of Arborio or short-grained rice
2 Tbsp pine nuts
2 (10 oz) cans of low-sodium, fat-free vegetable broth
1 (12 oz) package of frozen winter squash, thawed slightly and diced
2 cups fresh kale, finely chopped
Heat oil in a large, shallow saucepan over medium heat. Add salt, onion and garlic, and sauté 2 minutes.
Stir in rice and pine nuts and toast for about 2 minutes, stirring occasionally.
Add ½ cup broth; cook on medium-low heat, stirring often, until liquid is nearly absorbed. Add remaining first can of broth, ½ cup at a time, stirring often until each addition is nearly absorbed before adding the next.
Add diced squash, and from the second can, ½ cup of broth. Stirring often. Add remaining broth, ½ cup at a time as before. Along with the last ½ cup of broth, add the kale. Cook mixture until all broth is absorbed and kale is soft and bright green.
