Hello CSA folks,

I owe all of you an apology, with the busy-ness of the end of the season I neglected to get you all your fourth and final pint of delicious Maple Wind Farm syrup.

I can in fact finish the canning of the jars and get your final CSA syrup to you before Thanksgiving! It will come in handy when sweetening up your squash dishes or apple pies…yum.

How do you get your jar you ask? I want to make it easy for you. If stopping by the Andrews Barn is not convenient any longer since the CSA is over, please let me know and I can bring it to you, put it in the mail or make a drop off somewhere.

We will definitely be at the barn Sunday November 22 from 10-3 and I will bring them that day with a cross off list. If some time after work, works better, please email me.

Thank you for your understanding. In no way did I mean to not provide you something I had promised.

Happy Thanksgiving!

Beth

Hello folks,

CSA members, now that our season is over, Thursdays seem quite quiet. Again, thank you for a wonderful year and your support.

If anyone is interested in stocking up on MWF vegetables, I still have a few early winter storage shares available! Its 35 lbs of vegetables for $70 including potatoes, winter squash, garlic, onions, leeks, beets, pie pumpkin, cabbage, celeriac, and kale/collard greens. It’s a one time pickup! Great for holiday cooking needs. Im arranging pickup Thursday Nov 5 or by arrangement. Just email me by Wednesday to reserve one! beth@otloose.com

As the summer farmers market season comes to a close, you can find us indoors! Shelburne Town gym  on December 5^th 10-2 and at the Burlington Winter Market every 3^rd Saturday of the month from Nov-April 10-2  in Memorial Auditorium.

Just about 10 organic pasture raised Thanksgiving turkeys left! Spread the word! Ready for pickup fresh Nov 21 or 22.

We have some beef at the butcher now that is not spoken for and they are the last of the season before next summer. If you have thought about buying in bulk for your freezers, now is the time. We have split halves (that’s a quarter cow’s worth), halves and even a whole cow available. Think about “cow-pooling” with a neighbor if you don’t have a lot of freezer space but would love to have some healthy grassfed meat at your fingertips. The larger quantity you buy, the better price you get. Our order form can be downloaded from our website www.maplewindfarm.com.

If you are interested, please email me asap! Then you can send in your deposit. beth@otloose.com

Looking ahead, we have a nice group of pigs that will be ready late December if pork is your preference. (1/2 and whole)

Lambs will be ready in the spring, we have decided to overwinter them since they are on the smaller side. (whole only)

Thanks for reading, here’s to your and your family. Have a great upcoming holiday season.

Eat well,

Beth and Bruce

Hello folks,

Wow, 20 weeks…5 months of seeing all of you every Thursday for your vegetable pickup- next week is going to seem so quiet. I want to first and foremost THANK each of you and your families for giving us the opportunity to grow your produce this season. Even with the funky weather this year, Id say we came out great (tomatoes or no tomatoes!). I really appreciate it when I hear from you all that I’ve helped you “eat better”, “eat out less”, “opened my eyes to some new vegetables we’ve never had before”. So, again thank you for your support of our family farm- we’ve enjoyed getting to know all of you and I hope we’ll see you next year for another wonderful Vermont season. We have some new ventures in the works for next year so stay tuned for our exciting news. A reminder of those who pickup in Richmond only and have not come to visit our home farm in Huntington, please give us a call when you are in our neck of the woods and come by to see the animals and say hello this fall/winter!

As I write this newsposting, so much is going on in my head. Im thinking about this weeks wonderful harvest of fall vegetables for tomorrow.  Im also reflecting on the season as a whole and looking back at my list of the harvest at each pickup week in my records realizing the bounty that the earth can give us in such a short season. As a grower who also strives to learn and do better each season, I start to make notes on what I might do differently next year (or the same). I hope all of you will take a few minutes to fill out my CSA end of season survey to help me with your thoughts on the farm share. Id appreciate that! As we all understand, its implicit when signing up for a CSA, that mother nature will do her thing and we have to accommodate and hope the selection of vegetables will withstand her forces of nature. We certainly try to beat the odds as much as we can. Thank you for all of your support this season.

REMINDERS: Bring 2 bags! It will be a nice hearty harvest this week – heavy stuff! Reusing any produce bags is also appreciated.

There will be cider at the barn, enjoy and save a few minutes for filling out the CSA survey. Thank you in advance. 

My guess is that folks will be out of veggies by Nov 5th. So consider a Early Winter Storage Share bag of vegetables! 35lbs of mixed vegetables for $70! Its a great way to finish off the season and get ready for the holidays. You can cook dishes for your family and guests and tell them “they are from my CSA!” Just put your name on my list and pay at the time of pickup.

ORGANIC TURKEYS- we are still taking orders! Let us know Thursday, call us or fill out an order form from our website.

THIS WEEKS HARVEST: Are you ready? Parsnips, Brussell Sprouts, Potatoes, Garlic, Celeriac (celery root), Cabbage, Winter squash: Delicata and also your choice of several of you favorites, a few small turnips, Onions, and of course a large pumpkin for Halloween.

A few tips on your root crops:

In the refrigerator: Beets can be stored for up to 1 month (store greens separately), Carrots are best in a plastic bag for up to 3 weeks, Celeriac can be in for 1-2 weeks, Parsnips are also good in a plastic bag for up to 3 weeks and Turnips for about 1 week.

For longer storage, they need to be in a cool, humid environment. 

AGAIN, THANK YOU FOR A GREAT SEASON! KEEP IN TOUCH. EAT WELL! HAVE A GREAT WINTER!

Beth, Bruce, Nate, Micheal, Jason, Ashley, Bryn and David

IN THE KITCHEN: Dont forget to remove the woody core of your parsnips before using.  Many of you are stumped about what to do with your cabbage. If you are not into saurkraut, then try Molly Stevens recipe

Braised Cabbage wtih Carrots and Onions

1 med, head of green cabbage (2lbs)

1 onion, sliced into rough 1/3 inch slices

1 lg carrot, sliced into 1/4 inch rounds

1/4 cup chicken stock or water 

1/4 cup olive oil

coarse salt and ground pepper to taste

Preheat oven to 325 and put rack in the middle. Cut cabbage into 8 wedges, and trim away some of the woody core leaving each wedge intact. Arrange in baking dish laying in a single layer. Scatter the onion and carrot over the cabbage, and pout the stock and oil on top of the mess. Season with salt and pepper. Cover the dish TIGHTLY with foil and put in the oven. Cook for 1 hour and remove and gently turn the cabbage wedges. If dish is dry, add a few tablespoons of water. Cover the dish and cook until the vegetables are tender about 1 more hour. When the cabbage is tender, remove the foil turn up the oven to 400 and cook until the vegetables are browned lighlty on the edges (another 15 min).

Parsnip Purée with Sautéed Brussels Sprouts Leaves

Gourmet  | November 2008

Hello folks!

Well in our neck of the woods we woke up today (Tues) with some wet snow on the ground covering our fields with a spotty blanket of white we havent seen in a while! Then of course, true to early season temps, it all turned to rain and now we are left with some good ol fashioned MUD!

CSA Members, be thinking about how this season has been for you. I will be asking you next week to fill out a survey on your experience with Maple Wind Farm CSA. Im looking for comments that can help our CSA in years to come meet your needs. Constructive comments and kudos are welcome.

We would love to have you back next year. I will put a 2010 CSA reservation form in the mail in November (with a early bird incentive of course). Let us know if you have friends or neighbors that I should send one to. Thanks.

IN THE GARDEN: Frost hit the garden on Monday morning, we did  have time to harvest the rest of the eggplants and tomatillos for this week and cover about half of the pepper plants. The basil, may it rest in peace, did not fair so well.  We’ve started readying the garden for the winter; ripping out irrigation drip tape, plastic mulch and putting our tools away. I will say that I underestimated the time broccoli and cauliflower grows in the later part of the summer and fall. I planted a nice crop and they are a long ways off to producing any harvest. It will be into November possibly and then I might have to right it off as a lost cause. My apologies for giving you ideas we’d have fall broccoli- more like winter broccoli? The bright side: we will be having some great veggies these next two weeks.

Have no fear the CSA doesn’t have to end…you can reserve a one time pickup of a  Storage Share for Nov 5 or 12 . I’m taking reservations for the share (35 lbs for $70!) at the final weeks of the CSA. Pickups will be at the Andrews Barn. Its a great way to have some extra vegetables from Maple Wind through the holiday season.

Thanksgiving Turkeys- still taking reservations! Spread the word! They will be between 10-20 lbs @ $4.75/lb. $25 deposit required.

THIS WEEK’S HARVEST: Potatoes, Carrots, Leeks, Tomatillos, Small Eggplants, Whats left of the peppers, Greens (Kale, Chard, Collards), Spinach!, a nice winter squash selection – Butternut & Kabocha, Onion

Next week, parsnips, beets and more celeriac.

IN THE KITCHEN:

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.

Hello folks,

Well the leaves are a changin’…fast no less. I’m sure all of you are experiencing signs of fall- pumpkins are popping up at the grocery stores and roadside stands, talk of Halloween already (my kids have changed their minds about 5 times about what they want to be) and the crisp air temps. I’ve also enjoyed some sightings of turkey flocks in the fields near the garden and I saw a bull moose off route 2 one night on my way home. I love Vermont!

ANNOUNCEMENTS: Thursday is FRESH Chicken Day! Think about taking one of our delicious chickens home and making a roast chicken this weekend with all the wonderful veggies! Leftovers make a great soup, of course! How can you go wrong! Thank you to Harold, Bea, Nate, Caitlin, Micheal, Ashley, Jason, Bruce and Natalia for a great chicken processing day- 182!

Don’t forget your canvas bags and try to use just a few produce bags when you come. Many of you reuse yours which is great! Thank you.

If you have a dearth of vegetables, I hope you can find a friend or neighbor to take them or you are experimenting with putting food up for the winter (canning or freezing).

Dean Menke will be bringing another round of baked goodies! Consider his winter CSB-yum!

SHARE THE HARVEST OCT 1-(CSA DAY! Pick up your veggies and head out to a participating restaurant-take a break from cooking) NOFA Vermont believes that all Vermonters should be able to eat local organic food, regardless of their income level, while also making sure farmers get a good wage for their hard work. NOFA Vermont’s Farm Share program is a great way that low-income Vermonters can afford to purchase CSA shares of fresh veggies from their local farmers. The program served over 1,400 people statewide this year and 50 Vermont farms participated. This year there has been more need for the program than ever before: demand for the program was more than we could financially support and we had to start a waiting list.

We would love your help making this important program even more successful. Tomorrow 83 restaurants and food stores will help “Share the Harvest” by donating a portion of their sales to the Farm Share program. We hope you’ll take this is as a great excuse to patronize one of these businesses tomorrow and support our low income neighbors and local farmers in the process. Please mention to your waiter that you’re there to help Share the Harvest!

Learn more about the Farm Share program, and find a complete list of participating restaurants at www.nofavt.org.

ON THE FARM: This week we took 8 pigs to the butcher and our first 9 lambs of the fall. If you are interested in a 1/2 pig for the winter in your freezer, please let us know by Monday! The next group of pigs wont be ready to go to the butcher until late December.

Speaking of pigs… we are proud owners of a new Berkshire Boar named Bigfoot. He comes to us from Addison, VT and will now be the new “BPOC -Big Pig on Campus!”

IN THE GARDEN: As the season winds down (we have 4 more weeks including this one) of our CSA program, it fun to see what comes from the garden as the seasons change. We’ve still got some wonderful vegetables that will grace your tables. Be creative!

THIS WEEK’S HARVEST: Delicata Squash (one of my personal favorites- eat it with the skin on!), Leeks, Potatoes, Onions, Carrots!, Peppers, one last BIG kh0lrabi, decorative gourds, Lettuce, Eggplant, Basil and perhaps something I’m not thinking of.

Its late and I’m all out of creativity to post recipes, bad excuse I know. I do love looking through cookbooks and on the web. Ill let you find a great recipe and encourage all of you to fwd me a link or a recipe I can post on next weeks newsletter.

Thanks for taking the time to read my musings.

Eat Well,

Beth

Hello folks,

Hopefully around  you are some hints of fall, crisper mornings (we did have some ice on the windshields a few mornings ago! brrr), foliage is turning, pumpkins and squash are on our minds. We have entered the gorgeous time of the year many of us love so much here in Vermont. Enjoy!

We had a busy and fun day at our first foray providing food at the Shelburne Farms Harvest Festival (110 beef kabobs, 100 pork kabobs, almost 200 pork sausages, 4 gallons of asian slaw and 6 gallons of potato leek soup!) Whew, we are glad that is behind us now.

ANNOUNCEMENTS: This IS NOT our fresh chicken pickup week. We have moved it to next week! If you are interested in a fresh chicken to roast or grill, mmmmmm! take one home next week!

CHEESE SHARE and BAKERY SHARE this week! yeah!

Please take home my sheet on STORAGE tips. Some folks are saying they have a bit extra each week and if properly stored, you can keep it for longer and it wont go bad. I suggest freezing. Its easy, not as time consuming as canning and you will have some Maple Wind Farm goodies this winter and wont have to buy as much at the store!

ON THE FARM: Its time to get into the woods and bring out some logs for splitting and to replentish the sugar shack wood for next spring. Bruce and the guys will be up in the woods this week with the horses adding to our growing pile of wood in the field. We need about 15 cords of wood for the farm/the house and the yurts for the winter. Who splits it all you ask? We’ve started to “buck” the wood (cut the limbed trees into 14″ lengths) so that we can use our log splitter and in October we’ll be working with a few crews of young people from the  VYCC coming to help split the wood as part of our partnership with that organization. Speaking of VYCC, if you are driving along route 2, look at the VYCC fields across from the camel and you will see our herd of cows grazing on the delicious clover that has come up. They will be there for a few weeks rotating those fields.

IN THE GARDEN: The garden is making its change over to fall crops nicely. We are getting the winter squash off the vines for some field curing this week. When we do get a frost on the garden in Richmond, its going to improve the taste of the carrots and parsnips as well as the brussell sprouts (so look forward to those!)

Ill take a CSA Members advice and try a trade area this week. If you have something in your share  you will not use, please place it in the trade area and take something you will use from someone else!

THIS WEEKS HARVEST: Most likely the last corn (boo hoo), Red Norland Potatoes, Onions, Beets, Peppers, Braising Greens, Cabbage (choice of red or green), Basil, perhaps a winter squash and brussel sprouts! 

IN THE KITCHEN:

Brussel Sprouts

Most Americans who do not like Brussels sprouts are haunted by childhood memories of smelly, army green, bitter, mushy globs that had to be eaten before dessert. Fresh Brussels sprouts, properly cooked, are deliciously delicate in flavor. Maybe it is time to give Brussels sprouts another chance, this time with a new attitude and a modern cooking spirit.

Like cabbage and cabbage sprouts, Brussels sprouts are a cool weather crop. They should be harvested when the sprouts are small, compact and bright green. Avoid yellowing sprouts with signs of wilt rot or insect damage. Harvest sprouts when they are no larger than 1 to 1 1/2 inches in diameter.

The fresher the sprouts, the better the flavor, so refrigerator storage should not exceed a day or two. Remove any damaged or irregular outer leaves and store fresh unwashed sprouts in plastic bags in the vegetable bin of the refrigerator.

Golden-Crusted Brussels Sprouts Recipe

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night – delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Serves 4.

Hubbard Squash

3 lbs. Hubbard squash
1/2 c. butter
3/4 c. maple syrup
Salt and pepper to taste
1/2 c. chopped toasted pecans

Cut squash into pieces. Pare and remove seeds and fibers. Cook, covered, in boiling water until tender. Drain and mash well. Beat in butter, maple syrup, salt, and pepper. Sprinkle with pecan

Reprinted from Cooks.com

Steamed Kabocha Squash
1 (2- to 2 1/2-pound) kabocha squash
2 tablespoons olive oil
1/4 cup honey
1 tablespoon fresh ginger, finely grated
1/2 teaspoon kosher salt

Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.

When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.

In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.

Hello Folks!

How quickly the past week has flown by. We had a busy and wonderful last weekend with two fantastic events- the Huntington Valley Arts Festival and the Shelburne Orchards Small Farms Food Fest! This Saturday, we will be at the  Energy Fair and Harvest Festival at Shelburne Farms where you can find us cooking up some of our delicious pork sausages, potato leek and kale soup in addition to Maple Wind Farm pork and beef kabobs (Bruce and Bryn mixed up tasty marinades today).

ON THE FARM: One of our sows gave birth on Friday to 11 piglets! Doing chores the last few days Ive been marvelling at the beauty of our pastures when many of our animal groups are in the same pasture just above the farmhouse. Standing in the parking lot, I can see our ram lambs, sows and piglets, cows and calves, 250 broiler chickens and our turkey flock.

CSA ANNOUNCEMENTS: Next week we will provide your third pint of maple syrup. PLEASE return your jar if you havent already. Thank you.

Looking ahead one week, we will be processing our last group of chickens and they will be ready for Thursday pickup at the Andrews Barn. If you would like to pick up any at that time, you are welcome to. Any CSA poultry members (prepaid) will receive their final two birds. Spread the word to your friends and neighbors! They are welcome to pick up there too between 3-6pm. Cash or check at the time of pickup.

IN THE GARDEN: Just today, we put in some lettuce and storage beet transplants! Three cheers for the bit of rain we got night before last! I swear the fall broccoli looks like it doubled in size since I last saw it. I think the fake owl that I put in the corn patch has really curbed the crow predation. We will be enjoying corn for at least another week. Next week we’ll be taking the winter squash out of the garden to begin the curing process which means you will start to see them in upcoming weeks.

THIS WEEKS HARVEST: Corn, Potatoes (your choice of several varieties), Tomatillos, Kale, Leeks,  Peppers, Salad Cucumbers, Summer squash, Garlic, Basil (Pesto time again!) and loose Lettuce Greens. ENJOY!!!

Eat well,

Beth and Bruce

IN THE KITCHEN:  Ideas….

Potato Leek and Kale Soup (add Maple Wind Farm sausage – yum!)

Tomatillo Salsa (my simple recipe includes the following; onions, jalepenos, cilantro, lemon, salt and pepper) Place husked tomatillos on a cookie sheet and roast them turning over when slightly browned. You can also put a few sliced onions on the sheet. When the tomatillos are  soupy, you can put them into a blender with the cilantro, salt and pepper, some lemon juice and jalepeno to taste.

Hello folks,

What a start to fall! Up here at Maple Wind I see a few trees turning red and its certainly fun to see all the wild apple trees flush with apples! Time to get the cider press out soon!

BIG WEEKEND of FUN EVENTS! This Sunday- Shelburne Orchards Small Farm Food Festival AND Huntington Valley Arts Festival at Jubilee Farm in Huntington. Both events are 11-5. Clone yourself and come to both! We’ll be at both serving up hamburgers and sausages!

Back door Bakery CSA members please take note: I seemed to have misplaced Dean’s list of bakery shareholders (oops sorry Dean!) from last week. PLEASE let me know at the pickup that you signed up. A few folks did not pay yet- we dont have duplicate records of this so I assume you know who you are who owe Dean money. (Reg share $18 and Family $30) GREAT BAGELS last week!

This week cheese members will recieve 2 tubs of the delicious Danz Ahn Farm Feta cheese!

IN THE GARDEN: Ive been in denial about irrigation but when I look at the weather outlook, it would seem prudent to turn on some drip for a few of the newer transplants. The fall  broccoli I put in last week is doing very well given the dryness. I am seeing the end of the melon crop and the zucchini/patty pans but I am excited by the pumpkins turning orange and seeing all the winter squash under the browning foliage.

The crows have been having a feast in the corn patch so I got a fake battery operated owl that its head turns around upon sensing movement. I mounted it up on a cedar post along with some silver aluminum pie tins swaying in the wind on the ends of other posts to scare the crows away- we’ll see if this helps. Cross your fingers!

THIS WEEK’s HARVEST: Looking good! Red Cabbage, Freshly dug potatoes! Thanks to Herbie and Henry our draft horses. Ratatouille makings minus the tomatoes: Eggplant, Onion, Peppers (galore), Summer squash, Turnips, Golden Beets, Mizuna (Asian greens a bit like mustard), Corn!, there may be some surprises I just cant hold back,  did I mention Corn! yeah!

Pickyourown green beans (final week) sorry for the extra weeds in there. Flowers too! Dont forget to take home some herbs too! Basil is plentiful as is the parsley and sage!

If anyone is interested in a fresh chicken (or more) for the Thursday pickup on September 24th, email me or just let me know then and we’ll have plenty to sell. Its the week of our final poultry processing for the summer. In November, we’ll do our turkeys (Its not too early to reserve one for Thanksgiving!)

Please return you ball jars if you still have them. I think we’ll have the next syrup coming up next week or the week after. Thank you.

Eat well,

Beth and Bruce

IN THE KITCHEN: Can you say “Roasted Vegetables” mmmmm! Olive oil, salt, pepper.

Hello folks,

What a gorgeous week! Our kids just started school today…kind of bittersweet actually. Now we have two full day school age children. Our daughter, Bryn, just started Kindergarden! Wow how time flies!  David is in second grade and went to school today like it was no big deal, deep down I think he’s excited for the friends and structure. We’ve had a great summer as I hope all of you have had. Getting us all out of the house early is going to get some getting used to for sure.

ON THE FARM: We are bringing in some second cut hay on our leased fields as well as trucking back some purchased hay from a few sources- thanks Nate for doing the driving duty lately! All the animals are doing well, we are just about to combine the turkey chicks (the second batch) with the first group out on pasture. We have one mamma pig that is about to farrow (have babies) and we have two new horses we are boarding on the farm.

BIG ANNOUNCEMENT: Its BACK! We are picking up Maple Wind Farm SUMMER SAUSAGE at Vermont Smoke and Cure in time for this weekends farmers markets!!!  Made with our grass fed beef and pasture raised pork, its a 7 oz tube of delicous picnic ready precooked sausage. YUM! (Think stocking stuffer!)

IN THE GARDEN: September- what a harvest month! New vegetables are coming ready, I hope you enjoy them.  You many even get some vegetables you have never had or considered buying in the store… have fun. Try something new! Id love  your feedback.

THIS WEEK’S HARVEST: New: Sweet C0rn! Tomatillos (makes great salsa verde-its so so easy!) Kohlrabi (see more info below) and Collards. Also in the share- melon, leeks, cauliflower, eggplant, basil, Onion/Jalapeno (for the salsa!), Beets and perhaps a few surprises. Flowers are still blooming!

PS. Make sure to carve out a few extra minutes at pickup time to PYO green beans!!! We have 2 rows of pole beans and they are just right for picking! You’ll find them just beyond the flowers at the Andrews Farm.

PPS. I have pruned back the herbs that got the paint on them and I feel that if you would like to PYO herbs again, please do. Cut carefully as your own risk. I think many herbs are fine!

VEGETABLE INFO/RECIPES:  Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.

check out some recipes

http://simplyrecipes.com/recipes/kohlrabi/

Tomatillos: I guess late blight doesnt like our Tomatillos thankfully. They make wonderful Salsa Verde (spicy or not) and it goes great with Pork or on eggs.

Collards: Storage. Store unwashed collard greens in a damp paper towel in a plastic bag. They should be placed in the refrigerator crisper where they will keep for three to five days, but the sooner they are eaten, the less bitter they will be.

Tips for Preparing Collard Greens

Collard greens should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Place the collard greens in a large bowl of tepid water and swish them around with your hands, as this will allow the sand to become dislodged. Remove the leaves from the water, empty the bowl, refill with clean water, and repeat this process until no dirt remains in the water (usually two to three times will do the trick).

If your recipe calls for leaves only or if the stems are overly thick, they can be easily removed. Just take each leaf in hand, fold it in half lengthwise, hold the folded leaves near the base where they meet the stalk, and with the other hand, gently pull on the stem. You can also use a knife to separate the leaves from the stems.

A Few Quick Serving Ideas:

Drizzle cooked collard greens with olive oil and lemon juice.

Serve steamed collard greens with black-eyed peas and brown rice for a Southern inspired meal.

Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.

Healthy sauté collard greens with tofu, garlic and crushed chili peppers for a meal that will definitely add spice to your life.