Monday, November 2, 2009

RECIPE: Apple Spice Cake with Brown Sugar Glaze

From Bon Appétit February 2007
Serves 12



Nonstick vegetable oil spray

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 1/2 cups sugar

1/2 cup (packed) golden brown sugar

1 teaspoon grated lemon peel

3 large eggs

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice


1/2 cup (packed) golden brown sugar

1/4 cup (1/2 stick) unsalted butter

1/4 cup whipping cream

1/2 teaspoon vanilla extract

1/2 teaspoon fresh lemon juice
1/4 teaspoon salt

For cake:
1. Position rack in center of oven and preheat to 325F.

2. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

3. Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.

4. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Prepare glaze:
1. Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat.

2. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more.

3. Cool cake 30 minutes. Serve warm or at room temperature.

RECIPE: Root Vegetables Anna

From Bon Appétit January 2009

Serves 6

Nonstick vegetable oil spray

6 tablespoons (3/4 stick) butter, melted, divided

1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds

1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)

1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)

1 teaspoon chopped fresh rosemary

1. Spray 9 1/2-inch-diameter nonstick oven-proof skillet with vegetable oil spray; add 2 tablespoons melted butter. Arrange half of potato rounds in skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 tablespoons melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.

2. Preheat oven to 400°F. Cook vegetables over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 tablespoons melted butter. Transfer skillet to oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.

3. Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.

RECIPE: Beef Stew with Potatoes and Carrots

As winter rolls in, make this hearty stew to warm you up.

From Gourmet December 2008
Serves 12


For braised beef:

5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

3 tablespoons olive oil

3 carrots, quartered

3 celery ribs, quartered

2 medium onions, quartered

1 head garlic, halved crosswise

3 tablespoons tomato paste

1/3 cup balsamic vinegar

1 (750-ml) bottle dry red wine (about 3 3/4 cups)

2 Turkish bay leaves or 1 California

2 thyme sprigs

3 cups reduced-sodium beef broth

3 cups water

For potatoes and carrots:

2 1/2 pounds small white boiling potatoes

1 1/2 pounds carrots

1. Braise beef:

Preheat oven to 350°F with rack in middle.

2. Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

3. Heat oil in 6-to 8-quart heavy pot with a tight-fitting lid over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

4. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

5. Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

6. Add vinegar and cook, stirring, 2 minutes.

7. Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

8. Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

9. Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

10. Cook potatoes and carrots:
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

11. Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Serve with crusty bread.

Sunday, November 1, 2009

FARM NEWS 11.1.09

Our 22cnd week of harvests is here. Sadly it is the end of the season for the CSA. It has been a bit of a mixed season but all in all we've had lots of great food. Plenty of greens, onions, garlic, sweet red peppers, salad mix, beets to name just a few. Best broccoli year ever! We wish we were sitting on stockpiles of winter storage crops like carrots, sweet potatoes, winter squash and potatoes. Unfortunately we really don't have anything left this year. So we are all in the same boat now. We'll be heading to the store soon for our vegetables.

Our fearless apprentices Cody and Alissa will be leaving this week. Although we wish we could recruit them for life, they seem inclined to look for other learning opportunities. Dan will be on his own but of course his list of projects never ends. He'll be spreading compost, tending the animals, putting plastic on the greenhouse, collecting leaves for compost making. Bea will be his sidekick when she's not at school as she is becoming quite the milker and loves to help with the leaves.

We celebrate this week as we see a break in the work coming, as we are buying our house and we will also be reunited with our adventurous kitty Bables. Our hope for the winter is for lots of family time, a little R&R for Dan and soon enough we'll be back at it again. It won't be long before Dan is into the seed catalogs again.

Thanks to all for a great season and we hope you'll be with us again for another year of bountiful harvests.

Your farm family,
Tracy, Dan, Bea and Baxter

Sunday, October 25, 2009

RECIPE: Chocolate Beet Brownies



1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)

4 oz. unsweetened chocolate

4 eggs

1 cup brown sugar (packed)

1 cup applesauce

1 tsp. vanilla

1-1/2 cup unbleached white flour

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking powder

1 cup cooked beets

1/2 cup finely chopped almonds

1/2 cup wheat germ


1. Preheat oven to 350 degrees F. Grease an 9 x 13-inch pan.

2. Melt butter and chocolate over low heat. Set aside to cool.

3. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds.

4. Bake in pre-heated oven for 30 to 40 minutes. Cool before cutting into squares.

RECIPE: Risotto with Beet Greens and Leeks

From Cooking Light, March 2001

Yield: 6 servings (serving size: about 3/4 cup)


5 cups fat-free, less-sodium chicken broth

1 tablespoon olive oil

2 cups thinly sliced leek (about 2 large)

1 1/2 cups uncooked Arborio or other short-grain rice

1/4 cup dry white wine

3 cups coarsely chopped beet greens

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/8 teaspoon black pepper

6 lemon wedges


1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium heat. Add leek; sauté 4 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly.

3. Reduce heat to low; stir in greens. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.

RECIPE: Red Onion, Goat Cheese and Basil Tart


2 medium-size red onions, unpeeled, each cut into 12 wedges

3 tablespoons olive oil

1 pre-made pie shell (frozen or homemade)

1 large egg

8 ounces goat cheese

1/4 cup pesto (purchased or homemade)

1/4 cup whipping or heavy cream

3 tablespoons chopped fresh basil


1. Preheat oven to 400°F. Oil heavy large baking sheet. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 25 minutes. Transfer sheet to rack; cool. (Can be made 1 day ahead. Cover and let stand at room temperature.)

2. Reduce oven temperature to 375°F.

3. Stir cheese, pesto, cream and 2 tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem end from roasted onions. Fan wedges, golden brown side up, over cheese mixture.

4. Bake tart until crust is brown and cheese appears set, about 25-35 minutes. Transfer baking sheet to rack and cool tart to room temperature.

5. Sprinkle tart with remaining 1 tablespoon basil. Slice and serve.

Contributed by Stephanie Leonard

FARM NEWS 10.25.09

Hi Folks,
For those of y'all who pick up at the farm, please excuse the mess. We're building/renovating the greenhouse, spreading compost, filling the dumpster, harvesting crops, sending away the grain bin, renovating the chicken trailer. So it may look a bit chaotic, but it's all in the name of farm improvement for 2010 and years to come.

We've sent along pics of Beatrice milking (not bad for a four year old!) and tending the pigletts. This is what makes our typical Sunday morning- tending the animals, moving fence for the cows, picking greens for tonight's supper.

Hope you've been enjoying our fall offerings!
Spinach/Chard/Beet Greens mix
Sweet Potatoes
Your farm family,
Dan, Tracy, Bea, and Baxter

Monday, October 19, 2009

RECIPE: Puffed Apple Pancake

I look forward to fall for many reasons. One of them is making an apple puff pancake for weekend brunch. Enjoy.

Serves 4


1 cup whole milk

4 large eggs

3 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2/3 cup all purpose flour

4 tablespoons (1/2 stick) unsalted butter

12 ounces apples (about 2), peeled, cored, thinly sliced

3 tablespoons (packed) golden brown sugar

Powdered sugar (optional)


1. Preheat oven to 425°F.

2. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth.

3. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

4. Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

RECIPE: Smashed Rutabagas with Ginger-Roasted Pears

From Bon Appetit, November 2007

Yield: 8-10 servings


4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes

Nonstick vegetable oil spray

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons sugar

3 firm pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes

1/3 cup heavy whipping cream

5 tablespoons butter

1 tablespoon chopped fresh thyme

Kosher salt


1. Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.

2. Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.

3. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.

RECIPE: Baked Sweet Potato and Celery Root Fries

Serves 4


2 large sweet potatoes

1 large celery root, peeled

1 teaspoon cayenne pepper

1/2 teaspoon Hungarian paprika

1/2 teaspoon Chinese 5-spice powder

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

3 tablespoons olive oil


1. Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks.

2. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt.

3. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately

RECIPE: Roasted Sweet Potato Salad With Black Beans and Chili Dressing

From The New York Times, September, 25, 2009
Serves 4

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained (canned are fine)

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro.

Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Contributed by Phyllis Jo Kubey

Sunday, October 18, 2009

FARM NEWS 10.19.09

Hi Folks,
This week on the farm: Garlic Planting for 2010, compost spreading, harvesting. Attached are photos of Cody, Beatrice, and Alissa planting garlic, and another of compost spreading.

Also, hard frosts and freezes. Frozen wash stations (dirt covered veg!), snow during harvests, cold mud covered hands, frozen toes...

Garlic planting entails the busting up of garlic bulbs to obtain cloves, which are planted every 6" in two rows. With beds of 220', this means lots of time on one's hands and knees, what with 10,000 cloves to plant! It's the only veg. we plant in fall to winter over for next season's harvest. It's an investment in the future- requiring us to put aside 20% of any given year's garlic harvest to use as "seed." We hope you've been enjoying this year's relatively bountiful garlic crop!

Here's this week's harvest:

Sweet Potatoes (let sit out at 70* for 20 days to sweeten up)
Daikon w/ greens

Your farmers,
Dan and Tracy, Bea and Baxter

Monday, October 12, 2009

RECIPE: Sweet Pickled Daikon Radish


  • 1 cup rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/4 teaspoon turmeric
  • 1 pound daikon radish
  • 1/4 cup kosher salt

1. In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

2. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour.

3. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.

4. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

RECIPE: Butternut Squash Soup with Parmesan and Fried Sage Leaves

From Bon Appetit
Serves 6

3 tbsp butter, divided
1 onion, coarsely chopped
1 tbsp chopped fresh sage
2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

1. Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil.

2. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly.

3. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

4. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saute until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

RECIPE: Country-Fresh Pear Cake

Searching for ways to use up all those pears, try this dense cake.

From American Wholefoods Cuisine

2 eggs
1/4 cup milk
1/2 cup honey
1/4 cup molasses
pinch salt
1 1/2 cups whole wheat flour
2 lbs pears, peeled, cored, and sliced very thin (about 5 cups)
2 tbsp butter

1. Preheat oven to 350F.

2. Beat eggs with milk in a large mixing bowl. Beat in honey and molasses. Add salt and flour and mix thoroughly. Stir sliced pears into the batter to coat.

3. Butter and flour a 9" round pan, preferably with a removable bottom. Spread batter in the pan. Dot top with butter.

4. Bake for 45 to 50 minutes until surface is lightly colored. Cool in the pan and remove sides to serve.

Cake can be eaten warm at room temperature, or chilled (which is quite good). Slice thin to serve and, if desired, top with a dollop of Yogurt Cream. (To make Yogurt Cream, mash 1/4 cup cream cheese with a fork. Beat in 1/2 cup yogurt until smooth and creamy. Sweeten lightly with 1 tsp honey or maple syrup. If desired, a little vanilla extract can also be added, or a dusting of cinnamon or nutmeg can be used on top.)

GENERAL INFORMATION: Grains and Beans for Sale

Hey gang,
So this Tuesday, we will have a guest vendor, Cayuga Pure Organics who will be selling dried beans, whole grains and milled flours. I was introduced to Cayuga by a fellow member and chef, Sierra and after experiencing the spelt flour and beans myself, I thought they might be a good addition for shares next season.
So in order to gage interest, I invited Cayuga the opportunity to come and sell their products to our members. Below is more information about them including the prices for their offerings on Tuesday.

Please e-mail me with your comments re: shares next season after you've had a chance to experience their products.


Cayuga Pure Organics, based in the Finger Lakes region of central New York, is an Organic farm with a mission: To re-build our local food systems in harmony with the land, and in the spirit of community. In everything we do, on the farm, and at the markets, we reflect upon this mission, in order to operate at the highest level of quality and integrity. Our diverse line of quality bean, grain, and dry milled products exemplify these values, not only by their superior flavor and nutrition, but also by the sustainability of the practices which produce them. To find out more, or to view the full line of certified organic products, visit

Our beans and grains are so fresh, they are still considered “live”. Full of enzymes and high quality oils, they are in a different class than their store bought counterparts. For instance, our dry beans cook in half the time, and our milled wheat & spelt products have an unbelievable flavor, which in most outstanding when enjoyed soon after the date of milling. We are thrilled by the opportunity to visit Chubby Bunny CSA and meet directly with its members. Building on the pillars of food and community, we will nourish much more than just our health. Our offering for this special engagement will include:

o Four varieties of Dry Beans, including Black, Pinto, Red, and Navy @ $4/lb.
o Whole Grains including Wheat Berries @ $2/lb., & Spelt Berries @ $3/lb.
o Premium Whole Grains including Farro & Freekeh @ $6/lb.
o Milled Wheat products including Whole Wheat, Spelt, & Cracked Wheat Cereal.
o Milled Corn products including Cornmeal flour & Polenta. All milled products range from $2.50-3.00/lb.

Unfortunately we can only accept cash at this time. In some cases we will accept a personal check, if it is local, and we can verify your address. We are also at several of the Greenmarkets around the city, if this is more convenient. We look forward to seeing you soon!


FARM NEWS 10.12.09

Things just don't seem to be slowing down for us at all here this fall. We have a handful of new projects that we want to get going before our crew leaves in early November. On Friday we received some new sections to expand our heated greenhouse. With the volume of starts we use in the spring we really run out of space too soon. This could be a real problem if we were forced to harden off plants (move them to an unheated hoop house to acclimate them to the cool spring weather) before they are ready. So this project entails, cleaning up all our onions that are currently curing in the greenhouse, taking out all the pallets we use for tables, taking off the existing plastic, tearing down the end wall, erecting the new sections of hoops, putting on a new end wall and then covering with new plastic. Dan's goal is to get this all done soon so he doesn't have to think about doing it alone in the winter when the snow is on the ground. Come mid-February he can walk in, flick a switch to turn the heater on and start seeding! You see we always have one eye on the next season around here, even though you might think we're just about to settle in with dreams of a winter vacation.

Also this week on the farm... more livestock excitement. Coco and Patches will be getting a visit from Litmis, a mini-Jersey bull. He's a beautiful little guy. I'm sure they'll be quite excited to meet him. Three little piggies are coming this week for the winter as well as a batch of replacements hens. Unfortunately we lost about 40 of our New Hampshire Reds to what we can only guess is a weasel. So all, in all a big week here at the Bunny,of course on top of harvesting, cover cropping, preparing for a hard frost....

Here's the harvest: onions, leeks, lettuce, celeriac, garlic, daikon, winter squash, kale or collards, beets or potatoes....

Monday, October 5, 2009

RECIPE: Celery root salad with apple and parsley

From Perfect Vegetables

Serves 4 to 6 as a side dish


2 tablespoons lemon juice

1½ tablespoons Dijon mustard

1 teaspoon honey

½ teaspoon salt

3 tablespoons vegetable or olive oil

3 tablespoons sour cream

1 medium celery root, peeled and rinsed

½ medium apple, cored and peeled

2 medium scallions, sliced thin

2 teaspoons minced fresh parsley leaves

2 teaspoons minced fresh tarragon, if available

Salt and pepper to taste


1. Whisk the lemon juice, mustard, honey, and salt together in a bowl. Whisk in the oil in a slow, steady stream. Add the sour cream and whisk to combine. Set the dressing aside.

2. Cut the celery root and apple into 1½ inch pieces and grate on the coarse holes of a box grater, or use the shredding disk of a food processor. You should have about 3 cups total. Immediately add the grated celery root and apple to the prepared dressing to avoid discoloration. Toss to coat. Stir in the scallions, parsley, and tarragon (if using). Adjust the seasonings with salt and pepper to taste. Refrigerate until chilled, at least 30 minutes and up to several hours. Serve.

How to peel a celery root

Here's a great link I found with step by step directions and photos illustrating how to peel a celery root. Happy cutting.

RECIPE: Cooking with fresh pumpkin

We've all done it, bought a can of pumpkin and used it to make our favorite pumpkin dishes (mine is pumpkin muffins). I have found, though, that the best flavors come from making your own puree from scratch, and it's not hard at all. Here are some directions, care of our friends at the Food Network.

The best way to cook [a pumpkin to use as puree] is to roast it, like you would a butternut squash. So cut it into halves or quarters (depending on its size), scoop out the seeds (save those for toasting later, if you'd like), and put the pieces in a roasting pan with about half a cup of water, and roast it in a medium-hot oven till it's really tender. Scoop it out of the skin with a spoon once it's cool enough to handle, then puree it in a food processor or blender to make sure all the stringy bits are gone. One pumpkin should give you about two cups of puree, which you can then season and use for pie, ravioli, risotto, or simply as a side dish.

FARM NEWS 10.6.09

Hi Folks,
Attached are photos of Beatrice harvesting a Daikon radish, and pics of the new orchard field layout and our beloved Coka Rose cow in front of the orchard field.

We've decided to plant the new field to peaches and vegetables, starting 2010. The peaches are a dream of ours, to be harvested 2013, the vegetables to be planted between young trees, hopefully harvested in the fall of 2010. For now, plowing and drop spreading gypsum, chicken manure, and compost with big intentions for the future!

About the Daikon for newcomers to the CSA: This is a highly treasured vegetable in Japan. And the Japanese, like the French, know the vegetable. Disc it up at an angle to make oblong shapes, sautee in a pan with other veggies adding toasted sesame oil at the end of cooking. This is your farmer's favorite veg, please give it a try! It's also good raw on salads, or on the side of sushi/sashimi. Even better are the greens, cooked with a bit of cider vinegar, mixed with cooked chard greens. The problem is the greens are so enormous, we might not be able to put them into your harvest bins. Know this: we will try.

Also new this week, celeriac. It's another fantastic veg requiring some work from the chef. Baked, soups, mashed. Known well in France, I think. Delicious and best described by!

This week on the farm: Three winter pigletts arrive from Barlow Beef farm. Compost spreading, harvesting, cover cropping.
Here's an approximation of your harvest:

Hot Peppers
Winter Squash
Pie Pumpkins
Mustard Greens/ Chard
Arugula/ Salad Mix
Daikon Radishes/French Breakfast Radishes
Your farmers,
Dan, Tracy, Bea, and Baxter

Monday, September 28, 2009

RECIPE: Butternut Squash Risotto

Contributed by member Laura Grund

Serves 4 to 6.

  • 1 medium butternut squash
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 shallots, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
  • 1/2 cup freshly grated Parmesan cheese

1. Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.

2. In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.

3. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.

RECIPE: Wilted Winter Greens & Black-Eyed Peas

Adapted from Eating Well In Season

Serves 4

4 ounces dried black-eyed peas (2/3 cup)
1/8 teaspoon salt
1 pound greens, such as collards, kale and/or escarole, trimmed, washed and sliced crosswise into ¼-inch-wide strips
½ tablespoon canola oil
1 ounce country ham or prosciutto, diced (about ¼ cup)
1 tablespoon red-wine vinegar, or to taste
Freshly ground pepper to taste


1. Soak peas overnight in cold water. Drain the peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for ½ hour, then drain and rinse.

2. Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Lower heat to medium; add the greens and cook, stirring constantly, until tender, 20 to 30 minutes, adding water as necessary to keep from sticking. Once greens are tender, add the reserved black-eyed peas and heat through.

3. Season with vinegar, salt and pepper and serve.

NOTE: This is really good with collard greens.

Contributed by Lisa Bretherick

RECIPE: Delicata Squash Stuffed with Curried Wild Rice

From Vegetarian Times Nov 2003
Serves 6

3 delicata squash,
halved and seeded
2 Tbs. butter or margarine
½ cup minced onion
2 tsp. curry powder
¼ tsp. cayenne pepper
½ tsp. freshly ground black pepper
1 tsp. ground cinnamon
½ cup raisins
½ cup chopped cashews
2 Granny Smith apples, peeled, cored and minced
1 cup cooked wild rice
1/3 cup plain yogurt
1/3 cup mango chutney


1. Preheat oven to 350o F.

2. Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.

3. Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.

4. Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.

NOTE: To serve 4, make the full amount of curried rice; to serve 2, halve the curried rice ingredients. Any type of rice works – a wild rice blend such as Lundberg’s is especially good. Any extra rice can be served on its own as a side dish. Pecans or walnuts can be used in place of cashews.

Contributed by Lisa Bretherick

Sunday, September 27, 2009

FARM NEWS 9.27.09

Hi Folks,
Pictured is our crew and friends and children on the harvest trailer behind the tractor. Pie pumpkins and winter squash are now in and out of the way of frosts! Also pictured is Baxter in his usual harvest bin pose while Bea tends the chicks in the portable chicken house....

This week on the farm we'll be planting cover crops, prepping ground for garlic planting, spreading compost, harvesting. Our apprentices will be heading over to Debra Tyler's farm on Monday to learn about micro dairying, raw milk, pastures, etc., with other apprentices from neighboring farms.

Here's the harvest for the week:

Hot Peppers
Winter Squash/ Pumpkins
Mustard Greens
Salad Mix/Arugula
Broccoli (If warm weather persists!)

Your Farmers,
Dan, Tracy, B+B

Monday, September 21, 2009

Apple and Pear Sauce with Ginger

Don't know what to do with all those apples and pears, make this sauce in your slow cooker and eat it with your breakfast, or with some of your favorite meat. You can easily make it all apple or all pear, as you wish. The ginger adds a nice heat, but feel free to omit it if you're serving it to little ones. (I didn't use the sugar or the butter and mine came out just fine.)

From Not Your Mother's Slow Cooker Cookbook

6 apples, peeled, cored, and quartered
6 firm pears, peeled, cored, and quartered
1/4 cup sugar or honey (optional)
1/2 cup water
2 tablespoons fresh lemon juice
1 chunk fresh ginger, about 3 inches long, peeled and minced
3 tablespoons unsalted butter

1. Combine all ingredients but butter in the slow cooker. Cover and cook until the fruit is extremely tender and falling apart, on high for 3 to 3 1/2 hours or low for 5 to 6 hours.

2. Beat to make a coarse mash or use a handheld immersion blender for a smoother sauce. Stir in the butter. Serve immediately or refrigerate and serve cold. The fruit sauce will keep, tightly covered, for up to 2 weeks in the refrigerator.

Braised Leeks

One of my favorite ways to eat leeks is to braise them. Here's a quick and dirty recipe from If you want to add some depth of flavor, grill the leeks instead of sauteing them, and then braise.

  • Serves 2

  • Ingredients:
  • 4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
  • 2 tablespoons unsalted butter (or olive oil)
  • 1/4 cup chicken broth (or vegetable stock)
  • 1 teaspoon freshly grated lemon zest


In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

Potato, Tomato & Onion Gratin

Serves 6-8


4 tbsp extra virgin olive oil

2 medium onions, halved and thinly sliced

sea salt & freshly ground pepper

3 garlic cloves, minced

5 medium tomatoes, cored, peeled, seeded & chopped*

1 tbsp sugar

3 lbs baking potatoes

2 tbsp unsalted butter, melted

1.5 cups chicken stock

1/2 cup fresh flat-leaf parsley leaves, snipped

2 tsp fresh thyme


1. Preheat the oven to 425°F.

2. In a large skillet, heat 2 tbsp oil over a high heat. When hot, reduce the heat to moderate and add the onions. Cook until soft and translucent, about 5 minutes. Season with salt and pepper and set aside.

3. In another large skillet, heat the remaining 2 tbsp oil over moderately high heat. When hot, add the garlic and cook until tender, 1 or 2 minutes, careful not to burn. Add the tomatoes and cook until the mixture thickens, about 10 minutes. Add the sugar, and season with salt and pepper.

4. Combine the onions and tomatoes, and continue cooking to thicken, about 10 minutes more. Taste for seasoning.

5. Meanwhile, peel, wash, and cut the potatoes into very thin slices (~3mm if using mandoline). Set aside about one quarter of the potatoes, which will be used as the topping. In a large bowl, combine the remaining potatoes with the tomatoes and onions and toss carefully to blend.

6. Rub the bottom of 9x13 inch baking dish with 1 tbsp of the butter. Transfer the mixture to a baking dish, smoothing it out with the back of a spoon. Add enough chicken stock to cover.

7. In a medium-size bowl, combine the reserved topping potatoes, the remaining 1 tbsp butter, and the parsley. Toss to coat evenly. Beginning at one end of the dish, place the buttered potatoes, one by one, in slightly overlapping rows on top of the tomato-covered potatoes, until the entire dish is covered with an even potato layer. Sprinkle with the thyme.

8. Place the dish in the centre of the oven and bake until the potatoes are soft, most of the liquid has been absorbed, and the top is golden, about 1.5 hours. Serve immediately.

Contributed by Stephanie Leonard