RECIPE: Skillet Brussels Sprout

Adapted from Lidia’s Family Table

Yield: 4-6 portions

1½ pounds fresh Brussels sprouts

3 Tbsp. extra-virgin olive oil

4 plump garlic cloves, peeled and sliced (about 3 Tbsp.)

¼ tsp. dried red pepper flakes

Procedure:

1. Rinse and drain the sprouts. Working over a big bowl with a sharp paring knife, cut off (and discard) ¼ inch or so of the base of each sprout, freeing the outer leaves. Slice out what’s left of the tiny core and discard. Begin peeling off the outmost leaves, discarding only wilted or blemished leaves; drop all of the fresh dark-green leaves into the bowl. When you reach the tines ones that can’t be pulled apart, cut them into slivers and put them in the bowl.

2. Put the oil and garlic in the skillet and set over medium heat. Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then.

3. Dump in the sprout leaves, shake the pan to spread them out; sprinkle the dried peppers and salt all over. Cover the skillet and let the leaves cook and wilt for 4-5 minutes, giving the pan an

occasional shake.

4. Uncover and turn the sprouts will with a big spoon or tongs. The leaves should be sizzling but not browning – lower the heat if necessary. Cover the pan again. Cooking another 4-5 minutes until the leaves are soft, greatly reduced in volume, but still green and glistening.

NOTES: Adjust olive oil, garlic and red pepper to your own taste and to suit the amount of Brussels Sprouts you’re cooking. This is a great dish for people who don’t think they like Brussels Sprouts – they’re milder than whole sprouts and almost sweet.

Submitted by Lisa Bretherick

RECIPE: Creamy Squash and Apple Soup

From Cooking Light, November 2004

Yield: 8, 1-cup portions

Ingredients:

5 ¾ cups fat-free, less-sodium chicken broth

1 small (1-inch) cubed, peeled butternut squash (about 1 ½ pounds)

1 large peeled sweet potato, cut into 1-inch pieces

4 tsp. butter, divided

2 cups vertically sliced onion

1 ½ cups sliced peeled Granny Smith apple

1 Tbsp. all-purpose flour

¼ tsp. black pepper

Procedure:

1. Combine chicken broth, butternut squash, and sweet potatoes in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash squash mixture to desired consistency.

2. While squash and potato cook, melt 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Add the onion and apple; cook 20 minutes or until lightly browned, stirring occasionally. Remove onion mixture from pan; set aside.

3. Increase heat to medium-high. Melt remaining 3 tsp. butter in pan. Add flour; cook for 5 minutes or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth and cook for 3 minutes until slightly thickened.

4. Add the thickened broth mixture, mashed squash mixture, onion mixture, salt and pepper to remaining broth in Dutch oven. Cook over medium heat 5 minutes, stirring occasionally.

NOTES: This is really easy and flavorful as is. One adjustment I’ve made and liked is to chop the onion (rather than slicing it), which makes it less intrusive in the texture of the soup.

Submitted by Lisa Bretherick

RECIPE: Quasi-Moroccan Turnips and Turnip Greens

Ingredients:

1 large bunch turnip greens

2 small turnips, peeled and diced

1 tbsp sugar

1 tbsp vegetable oil

1 tsp whole cumin seeds

1 small red onion onion, diced

1/2-1 tsp crushed red pepper flakes (I used 1 tsp, but you might want to cut back if you don't like heat)

2 garlic cloves, chopped

1/4 tsp cinnamon

1/2 tsp ground coriander

pinch ground allspice

s&p

1 tbsp lemon juice

Procedure:

1. Tear turnip greens off their stems in large pieces. Rinse green thoroughly. Bring a large pot of lightly salted water to boil and add the greens, turnip, and sugar. Cook for 8-10 minutes, or until tender. Drain.

2. Heat a large skillet or saute pan over medium heat. Add vegetable oil. Once the oil is hot, add the cumin seeds and saute until fragrant, about 20 seconds. Add the onions and red pepper flakes. Saute onions, stirring occasionally, for 2 minutes, then add garlic, cinnamon, ground corainder, allspice, s&p. Saute until onions are translucent, about 3 additional minutes. Add turnip greens and turnips to the pan with the onions. Toss until combined. Season to taste with additional s&p, if necessary. Remove from heat, add fresh lemon juice, and stir to combine.

3. Serve.

Submitted by Vicki Boyne

RECIPE: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

From Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

Ingredients:

1 (1 1/2 lb) butternut squash, peeled and diced into 3/4-inch cubes

evoo

1 tbsp pure maple syrup

kosher salt and freshly ground black pepper

3 tbsp dried cranberries

3/4 cup apple cider or apple juice

2 tbsp cider vinegar

2 tbsp minced shallots

2 tsp Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 cup walnuts halves, toasted

3/4 cup freshly grated Parmesan

Procedure:

1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Submitted by Vicki Boyne

RECIPE: Parsnip, Potato, and Turnip Puree Casserole

From Bon Appetit

Yield: 10 servings

Ingredients:

6 tablespoons butter, divided

3 tablespoons olive oil

1 1/4 cups chopped onion

1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes

1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes

1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes

2 garlic cloves, chopped

2 cups vegetable broth

2 tablespoons (1 oz) cream cheese

4 tablespoons chopped fresh dill, divided

1/2 cup panko (Japanese breadcrumbs)

Procedure:

1. Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.

2. Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.

3. Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.

4. Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until

golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store

airtight at room temperature.

5. Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over

vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled).

Sprinkle with 2 tablespoons dill.

Submitted by Stephanie Leonard

RECIPE: Brussels Sprouts (for people who think they hate brussels sprouts)

From The Healthy Kitchen

Ingredients:

1 pound Brussels sprouts

1 teaspoon salt

2 tablespoons extra virgin olive oil

1 teaspoon hot red pepper flakes, or to taste

5 cloves garlic, finely minced

1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated

1/2 cup freshly grated Parmesan cheese

Procedure:

1. Trim the ends off the Brussels sprouts and remove and discard any discolored outer

leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters

lengthwise through the stem end. If smaller, cut them in half.

2. Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until

they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts

well.

3. Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and

sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the

Parmesan cheese and toss the sprouts until the cheese melts.

Contributed by Stephanie Leonard

FARM NEWS 11.1.10

Hi Folks,

It's been an incredibly bountiful year! We hope for every season to be this good year after year.

We're really proud of this last distribution. We've never had such diverse crops this late into the season. Fennel in November! Usually at this time we're scraping together what's left. Thanks to all the hard work from Biz, Cody, and Renee, and good weather, we've had bumper to bumper crops. Hope you've enjoyed the season as much as we have!

Here's this weeks harvest, assuming the 25 F nights don't kill off some of the greens:

Winter Squash

Carrots

Beets

Parsnips

Onions

Cabbage

Turnips

Brussels Sprouts

Leeks

Chard

Kale

Daikon

Fennel

Happy eats,

Dan and Tracy

ps attached is farmer Dan driving the harvest in with the tractor

Review: Henry’s - One Restaurant's Challenges With Serving Local and Sustainable Food

Henry's - Broadway & 105th Street
Contributed by Josh Kigel, Upper West Sider, Chubby Bunny CSA Member, Advocacy Committee.

My wife and I are concerned about eating responsibly, but we don’t want to give up eating out or eating meat.

We were originally drawn to Henry’s by the discovery that they serve a grass-fed burger. I wondered what else Henry’s might offer of interest to Chubby Bunny members.

Owner Henry Rinehart was gracious enough to sit down for an interview for the Chubby Bunny newsletter. Over the course of an hour, Henry and I discussed the broken food system. Rinehart’s passion was clear for health and the impact of food choice.

Restaurant owners who want to serve meals prepared with natural plant and animal ingredients are restricted by the market. A proprietor may want to serve grass-fed beef or line caught fish–and people may say they want it—but how much are they willing to pay for it is a real barrier. Restaurants, even those with the best of intentions, can only serve what people will pay for.

In addition to taking whatever steps towards sustainable food his clientele will allow, Rinehart makes sure that Henry’s is active in the local community. They are involved with the New York Coalition of Healthy School Food (NYCHSF) and Wellness in the Schools (WITS). NYCHFS advocates for a plant-based diet for healthy children and WITS helps place cooking professionals in school kitchens. In October, Rinehart and Chef Mark Barrett will team up with Bill Telepan, Chef/Owner of Telepan near Lincoln Center, and WITS for a program called Cook for New York to bring healthy food into NYC Public schools.

Henry thinks the state of the American food industry is a serious issue. Skyrocketing health care costs, a high obesity rate, and the frequent recalls of contaminated food support his case.
But while activism is noble, going out to eat is about the dining experience—people pay for good food and drink and an appealing environment. The best intentions won’t keep customers coming back without good food. Served on a whole wheat roll and available with caramelized onions, cheese and bacon the grass-fed burger alone has kept me coming back.

But Henry’s is about much more than a hamburger. Henry’s serves a wild line-caught arctic char, which is on the menu instead of salmon because Rinehart found there was no viable option for wild salmon.

Most of the fish served at Henry’s is wild and line caught. When they buy farmed fish, it is from land-based and sustainable farms and not fed fish meal to reduce ocean pollution. Rinehart estimates that about 80% of the Henry's menus is made up of food that is grown and raised locally: meat from Lancaster County, PA., flour from New York State, local and greenmarket produce. Sometimes Reinhart has to make trade offs. For example, the beef for the grass-fed burger, which is ground on premises, is from Australia, where the price is much lower.
The wine list is 100% American. There’s a wide selection from New York. If (like me) you enjoy a beer on tap with a burger try the Long Island lager.

We have never had anything but exemplary service at Henry’s. The staff is attentive and friendly.
Overall, Henry’s is a delicious meal of predominantly local and sustainable ingredients in a comfortable environment. If you live on the Upper West Side and are looking for a grass-fed burger you have your spot. And if you are lucky enough to sit outside at Henry’s when the weather permits the jazz club halfway up the block to keep its doors open you may be treated to live music with your meal.

RECIPE: Roasted Root Vegetables with Maple Glaze

From Cooking Light, March 2008

Serves 4

Ingredients:

1 ½ cups (1/2-inch) slices carrot

1 ½ cups (1/2-inch) slices parsnip

1 ½ cups (1/2-inch) cubed peeled turnip

4 tsp. olive oil

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

Cooking spray

2 Tbsp. maple syrup

Procedure:

1. Preheat oven to 450o.

2. Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.

3. Bake for 10 minutes.

4. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

NOTE: Most root vegetables work well in this recipe; I’ve used celery

root, rutabaga, and sweet potatoes as well as those included here.

Submitted by Lisa Bretherick

RECIPE: Roasted Delicata Squash Salad

From Helen’s Recipes (www.helenrennie.com)

Serves 4

Ingredients:

2 medium delicata squash

1/3 cup olive oil

½ tsp salt

1/8 tsp black pepper

8 cups mixed greens

½ cup dried cranberries

¼ cup pine nuts, toasted

Dressing:

2 tsp lemon juice

1 tsp balsamic vinegar

½ tsp Dijon mustard (opt.)

3 Tbsp. olive oil

Salt and pepper to taste

Procedure:

Make the squash

Place a rack into the bottom third of the oven. Preheat to 375F. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Do not peel. Cut the squash into cubes. Place the cubes in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes. Stir the squash and roast another 10-15 minutes or until very tender. Remove from oven and cool for about 15 minutes.

Make dressing

Mix lemon juice, vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt

and pepper.

Assemble the salad

Put the greens into a big bowl and toss with the dressing. Top with roasted squash, dried cranberries, and pine nuts.

Submitted by Lisa Bretherick

RECIPE: Root Vegetable and Cheddar Gratin

From Gorgeous Vegetables

Serves 6

Ingredients:

1 lb. carrots, trimmed, peeled, and thinly sliced

1 lb. parsnips, trimmed, peeled, and thinly sliced

1 lb. leeks (trimmed weight), thinly sliced

1 cup vegetable stock

2 Tbsp. unsalted butter, diced

Sea salt, black pepper

1 ½ tsp. superfine sugar

4 medium eggs

¾ cup grated mature Cheddar

¾ cup fresh white breadcrumbs

2 Tbsp. Peanut or vegetable oil

6 Tbsp. coarsely chopped fresh flat-leaf parsley

Procedure:

1. Place the carrots, parsnips, and leeks in a large saucepan with the stock, butter, 1 ½ teaspoons of salt, and sugar and bring the liquid to a boil. Cover the pan and cook over medium heat for 5 minutes, then cook uncovered for another 15 minutes, stirring occasionally, until nearly all the liquid has evaporated and the vegetables are sitting in a buttery emulsion. Leave to cool for a few minutes.

2. Whisk the eggs in a large bowl with some seasoning, then stir in two-thirds of the cheese.

3. Toss the breadcrumbs in another bowl with the oil, then mix in the rest of the cheese.

4. Add the vegetables to the bowl with the egg and cheese mixture, scatter the parsley over, and stir to combine everything. Tip the mixture into a 12-inch oval gratin dish or other shallow ovenproof dish of a similar size. Smooth the surface and scatter the breadcrumb mixture on top.

5. Preheat the oven to 425oF.

6. Place the gratin dish in a roasting dish with boiling water coming two-thirds of the way up the sides, and bake for 30-35 minutes until the breadcrumbs are golden and crusty. Serve immediately.

NOTE: To make ahead, complete through step 4, cover, and chill. Hold

off adding breadcrumbs until it’s time to bake.

Submitted by Lisa Bretherick

RECIPE: Parsnip Fritters

Serves 4

Ingredients:

3 Parsnips, peeled & diced to cook faster
2 heaping tablespoons Sour Cream
5 Garlic Shoots, minced
1 sprig Oregano
1/4 Onion, minced
4 oz Chevre
Salt & Pepper to taste
Flour to dredge (approximately 2 cups)
Shredded Parmesan (1/4 cup)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil

Procedure:

Bring a pot of water with parsnips to boil. Cook until they are soft and mash with Sour Cream, Garlic Shoots, Onion, Chevre, Oregano. Add Salt & Pepper to taste. Mix flour, garlic powder, onion powder, dried basil & parmesan together. Form golf ball sized balls of parsnip mixture. Dredge in parmesan flour blend. Pat lightly to remove excess flour. Heat enough oil to cover bottom 1/4 of each ball in a sauce pan on medium heat. Fry until golden brown on each side, serve immediately.

Submitted by Laura Grund

FARM NEWS 10.24.10

Hi Folks,

It's more of the same this week: compost spreading, garlic planting, root cellar building, and harvesting for distributions. Cody, Biz,and Renee continue to heartily endure the freezing wet weather. The farmer's secret to happiness in miserable conditions: two pairs of long underwear, several sweaters, and bibs made for fishermen. Also a hot shower at the end of the day...

A few hard frosts have further damaged your salad mix and chard, but we'll probably still have enough to get us through the week. Again, what kills the salad only improves the carrots, brussells sprouts, kale and parsnips. Soon it'll be a race to finish the root cellar and get roots, onions, etc. in and out of the severe cold.

Attached is a pic of early morning salad harvest- note the white fabric we use to protect against the cold.

This week's harvest:

Bruss Sprouts

Parsnips

Carrots

Winter Squash

Potatoes

Salad Mix

Cabbage

Daikon

Onions

Turnips and Tops

Kale

Enjoy!

Dan and Tracy

FARM NEWS 10.18.10

Hi Folks,
Tracy has been putting the finishing touches onto our new website. Please do check it out for lots of pics, recipes, newsletters, etc.!

This week in the field: Garlic Planting. It's time once again to attempt a crop of garlic. This year we just couldn't keep up with the weeds so we've decided to try a strategy that's used by most New England garlic growers- mulch. But not just mulch, it's biodegradable corn based mulch. BioTelo is the "plastic" mulch we've been using more and more of in an attempt to cut down on our landfill waste for crops like peppers, tomatoes, and melons. The corn in biotelo comes from Europe, and is guaranteed GMO free. When the crop is finished, we plow it in. This saves lots of time and effort, and feeds the worms in the process. I have a friend in upstate NY using Biotelo on garlic with straw in the pathways with great results. So we'll try to replicate his method and actually have the garlic in your 2011 share come August. Thanks goodness for that onion and leek crop. Is it possible to get three allium bumper crops in one year? Will have pics next week of our Biotelo garlic field (if the weather cooperates).

Pictured is Beatrice as a toddler messing with a garlic bin. (Three years ago?)

This week in your share:

Carrots
Onions
Winter Squash
Parsnips
Daikon Radish
Dandelion
Mustard Greens
Chard
Leeks
Celeriac
Bruss Sprouts
Salad Mix (if we dont get a hard frost)
Herbs
Collards
Fennel

again,
happy eats,
Dan

RECIPE: Sweet and Savory Greens (with Raisins and Nuts)

Here is the recipe that Chef Margaret made for us at the site a few weeks ago.

Serves 4-6

This recipe is great because of its surprising combination of textures and of sweet and savory flavors. The crunch of the nuts, the chewy sweetness of the raisins, and the subtle heat of the hot pepper flakes keep your mouth tingling.

You can use collards, kale, chard (red chard adds a pretty color), spinach or other greens or any combination of greens for this dish, just keep in mind that they have different cooking times. Collards take longer than kale which takes longer than chard which takes longer than spinach to cook. If you use the stems, they take longer to cook than the leafy part of the greens. Take this into consideration when cooking. For example start cooking stems a minute or two before leaves and start cooking collards a minute or two before kale, and kale a minute before chard, and chard a minute before spinach. Also, younger greens are more tender and take less time to cook than mature greens . These greens are very good tossed with brown rice or whole wheat pasta.

Ingredients:

2 tablespoons of olive oil

5 cloves garlic, minced

1/2 cup red bell pepper, chopped small.

¼ cup golden raisins

¼ teaspoon hot red pepper flakes (or to taste)

1 pound of greens (usually about one bunch)

¼ cup of sliced, toasted almonds (or toasted pine nuts)

Salt, to taste

black pepper (preferably fresh ground), to taste

Procedure:

Add olive oil to a hot frying pan. Add minced garlic, red bell pepper, a pinch of salt, raisins, and hot pepper flakes to the oil and cook over low heat until soft (do not brown). Stir in the greens, tossing to coat the leaves, and cook until done (according to your taste). I like them to be soft but still have some of their fresh green color. Stir nuts in or sprinkle on top (for a pretty presentation). Add salt and pepper to taste.

RECIPE: Simple Carrot Cake with Cream Cheese Frosting

From Baking Illustrated

Makes one 13 by 9-inch cake

If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

Carrot Cake

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 pound (6 to 7 medium) carrots, peeled

1 1/2 cups (10 1/2 ounces) granulated sugar

1/2 cup (3 1/2 ounces) packed light brown sugar

4 large eggs

1 1/2 cups safflower, canola, or vegetable oil

Cream Cheese Frosting

8 ounces cream cheese, softened but still cool

5 tablespoons unsalted butter, softened but still cool

1 tablespoon sour cream

1/2 teaspoon vanilla extract

1 1/4 cups (5 ounces) confectioners' sugar

1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack,

peel off parchment, then invert again onto serving platter. Using icing spatula, spread

frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and

refrigerate for up to 3 days).

Submitted by Ann Tilley

RECIPE: Carrot Ginger Soup with Cashews

Serves 8-10

Ingredients:

2 lb. carrots, peeled and cut into 1 inch pieces
4 cups water
1 Tablespoon olive oil
1-1/2 cups chopped onion
2 cloves garlic, minced
2 Tablespoons freshly grated ginger
1-1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon ground fennel
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon dried mint
3-4 Tablespoons fresh lemon juice
3/4 cup toasted cashews

Procedure:

1. Place the carrots in a medium saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)

2. Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Stir in lemon juice.

3. Combine the spice-onion mixture with the carrots and the cashews. Use a blender to puree the mixture until smooth.

Submitted by Laura Grund

RECIPE: Pizza with Goat Cheese, Butternut Squash, and Leeks

Ingredients:

2 cups butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 tbsp evoo, separated

salt & pepper

1 package store-bought, pre-made thin pizza crust

1/2 cup goat cheese crumbles

1/2 cup ricotta cheese

2 tsp fresh thyme, finely chopped

1 leek, white and light green parts only, cut in half lengthwise and sliced into half moons

1 tbsp Parmigiano-Reggiano, grated

Procedure:

1. Preheat oven to 350 degrees F. Toss butternut squash with 1 tbsp evoo, s&p. Spread squash out in a single layer on a rimmed baking sheet. Bake until tender, about 30 minutes. Remove squash from oven and increase heat to 400 degrees F.

2. Meanwhile, brush pizza crust with 1/2 tbsp evoo. Top with goat cheese crumbles and ricotta cheese. Add fresh thyme. Season with s&p. Soak leeks in a mixing bowl full of cool water to remove grit. Drain and pat dry. Spread leeks and roasted butternut squash over the cheese. Drizzle with remaining 1/2 tbsp evoo. Sprinkle with parm-reg.

3. Bake pizza until cheese is melted, and crust is golden brown, about 20 minutes. Depending on the brand of pizza crust you bought it might take a little more or a little less time. Look at the package for guidelines.

4. Remove from oven and allow to cool for 5-10 minutes. Cut and serve.

Submitted by Vicki Boyne

RECIPE: Bucatini with Brussels Sprouts

Ingredients:

1 lb. brussels sprouts, trimmed and large sprouts halved

1/3 cup Parm-Reg, grated, plus additional for garnish

3 cloves garlic

2 tbsp evoo

3 tbsp chopped walnuts

2 tsp lemon thyme, finely chopped

1/2 lb. bucatini

Procedure:

1. Preheat oven to 375 degrees F.

2. Place sprouts in cast iron pan with garlic and evoo. Season with s&p. Toss so that all of the ingredients are evenly coated in evoo and well-seasoned. Roast for 15 minutes. Remove pan from oven, add walnuts and lemon thyme. Stir brussels sprouts so that sprouts flip over and walnuts and thyme are evenly distributed. Roast until brussels sprouts are nicely browned, with some of the outer leaves looking almost charred. Trust me, charred brussels sprouts are happy brussels sprouts.

3. Meanwhile cook bucatini according to package specifications in a large pot of boiled, salted water. Drain, reserving 1/2 cup of the pasta cooking liquid. Add pasta to brussels sprouts. Toss in parm-reg, and drizzle in approximately 1/4 cup of the pasta water. Toss to combine. If the sauce is still thick, add remaining pasta water until it loosens and just coats the pasta. If desired, drizzle in additional 1 tbsp evoo over warm pasta.

4. Serve pasta in individual pasta bowls (or plates), garnished with additional parm-reg (if desired).

Submitted by Vicki Boyne

FARM NEWS 10.4

Hi folks,
Attached is a photo of Dan bringing in the harvest of parsley.
This week on the farm, recovery from last weeks torrent of rain. Pounding, 4" in four hour rain. The crew was soaked, the veg was in mud, the lettuce mix was pounded. Wow, after such a spell of dry weather, what a reverse in extremes. Farming, among many things, is working with the elements. Seeing how far you can push yourself and your crew before they resent you....I think we're all OK though, we had several half days last week. Hopefully y'all as sharers hardly noticed the mud.

This week on the farm, more compost spreading, more cover crop seeding, harvesting for our CSA, pigs to pasture, meat birds to pasture, greenhouse cleanup (from the greenhouse tomatoes.) Also, Cody will start building a root cellar in the barn so we can offer winter veggies to our CSA members in the future.

Here's the harvest:
Onions
Carrots
Beets
Broccoli
Peppers
Eggplant
Chard
Arugula
Salad Mix
Kale
Daikon Radish
Winter Squash
Parsley

Bon appetite!
Your farmers,
Dan, Tracy, Bea and Baxter

RECIPE: Black-Eye Pea Stew with Kale and Squash

Adapted from Veg Times

Ingredients:

2 cups squash, cut into ½ inch dice
1 cup diced yellow onion
1 cup diced carrot
2 cloves garlic minced
finely chopped kale or collard greens, tough stems removed
4 cups of water
1 table soup veg soup base
black-eyed peas

Procedure:

1. Soak Black-Eye Peas overnight, or bring to boil and let stand for 2-3 hours.

2. Add oil to pot. Add squash, onion, carrot. Cook, stirring occasionally, until onion is translucent. Stir in garlic and cook one minute more. Add greens, four cups of water and veggie soup base. Bring mixture to a simmer and reduce heat. Simmer until greens and squash are tender.

3. Add black-eyed peas, season with salt, pepper and, if desired, fresh thyme, serve hot.

RECIPE: Arugula with Tomato Raisins

Adapted from Molto Gusto: Easy Italian Cooking b

y Mario Batali and Mark Ladner

Ingredients:

1 pint (about 2 cups) cherry or grape tomatoes

1 tbsp evoo

kosher salt

2 tbsp freshly squeezed lemon juice

1/2 tsp lemon zest

1/4 cup evoo

1 lb. arugula, trimmed, washed and spun dry

Maldon or other flaky sea salt and coarsely ground black pepper

Tomato Raisins (recipe follows)

Procedure:

1. Preheat the oven to 250 degrees F. Line a heavy baking sheet with parchment paper or foil.

2. Toss the tomatoes with evoo and salt in a bowl. Spread the tomatoes out on the baking sheet and bake, stirring and turning the tomatoes occasionally, until they are lightly browned in spots and shriveled, about 2 1/2 to 3 hours for grape tomatoes or 3 1/2 to 4 hours for cherry tomatoes.

3. In a small bowl, whisk together lemon juice, marmalade or zest, and evoo.

4. Toss the arugula with just enough vinaigrette to coat the arugula in a large mixing bowl. Season with s&p.

Transfer to a serving bowl or platter, garnish with the tomatoes, and serve.

Submitted by Vicki Boyne

RECIPE: Maple-Roasted Delicata Squash

Ingredients:

2 Delicata squash

2 tbsp unsalted butter, cut into quarters

1 tbsp brown sugar

1 tbsp maple syrup

salt and pepper

pinch cayenne pepper

Procedure:

1. Preheat oven to 400 degrees F.

2. Using a strong knife, cut each squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half, just like you do when you are making a jack o'lantern. Place squash halves in a rimmed baking pan, cut side up. Add butter, brown sugar, s&p, and cayenne. Drizzle squash with maple syrup. Add a little water, about 1/4 inch, to the bottom of the baking pan to help the squash steam and to keep it from drying out.

3. Squash is done after it is nice and tender, which should take about an hour. Remove from oven and serve squash halves with melted butter mixture inside the cavity.

Submitted by Vicki Boyne

RECIPE: Roasted Squash and Spinach Lasagna

Ingredients:

32oz jarred tomato sauce

2 small squash (acorn, butternut and/or delicata), seeded, roasted

3 bunches of spinach, trimmed and washed

1 Tbsp olive oil

1 large garlic clove, minced

1 container (15oz) ricotta cheese

2 cups grated Parmesan, split

1 egg

¼ tsp ground or freshly grated nutmeg

1 lb fresh mozzarella, sliced

9-11 no-boil lasagna noodles (6oz)

Procedure:

1. Preheat oven to 425 degrees. Halve squash and remove seeds. Wrap in foil and place on baking sheet. Roast squash until tender, about 30-40 minutes. Scoop squash out into a bowl and season with salt and pepper; set aside.

2. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook, stirring, 30 seconds. Gradually add spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. When cool, chop spinach and season with salt and pepper. In a large bowl, mix ricotta, 1 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.

3. Lightly oil a 13- by 9- by 2-inch (3 qt). Spread one-quarter the tomato sauce in dish, top with 3 noodles (you can use a couple of extra trimmed noodles to fill in the extra spaces). Top with half the ricotta mixture, half the squash, one-quarter the tomato sauce, and 3 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, and 3 noodles. Top with remaining sauce, 1 pound mozzarella, and 1 cup Parmesan.

4. Bake lasagna on a rimmed baking sheet until golden brown, 40 to 45 minutes. Let lasagna cool 15 minutes before serving.

Submitted by Stephanie Leonard

RECIPE: Roasted Beet Risotto

Makes 6-8 side dish servings.

Ingredients:

3 medium beets (1.5 lb with greens), trimmed, leaving 1 inch of stems attached

3.5 cups chicken broth (28 fl oz)

3 cups water

1 small onion, finely chopped

2 Tbsp olive oil

2 cups Arborio rice (14 oz)

½ cup dry white wine

1 tsp salt

½ tsp black pepper

1 oz finely grated Parmigiano-Reggiano (½ cup)

Garnish: Parmigiano-Reggiano shavings, made with vegetable peeler

Procedure:

1. Preheat oven to 425 F. Tightly wrap beets in foil and roast on a baking sheet until very tender, 75-90 minutes. Cool to warm in foil packages, about 20 minutes. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into ½ - inch cubes.

2. While beets are cooling, bring broth and water to a bare simmer in a 2-3 quart saucepan. Keep at a bare simmer, covered.

3. Cook onion in oil in a wide 4-6 quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed. Continue simmering and adding broth, ½ - cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18-22 minutes. (Reserve leftover broth.)

4. Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

Submitted by Stephanie Leonard

RECIPE: Roasted Beets with Cumin and Mint

From Gourmet, May 2007

Ingredients:

1 tablespoon fresh lemon juice

1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped

Procedure:
1. Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.

2. Put oven rack in middle position and preheat oven to 425°F.

3. Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.

4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

5. Toss warm beets with dressing. Stir in mint just before serving.

Submitted by Vicki Burr

RECIPE: Mashed Potatoes with Sauteed Leeks

Serves 4

Ingredients:

1 pound new potatoes, cut in half

¼ cup milk, warmed

2 tablespoons butter

salt and pepper to taste

3 medium leeks, white and light green parts

Procedure:

1. Cook potatoes in boiling water until tender.

2. Meanwhile, melt butter in heavy, medium skillet over medium-low heat. Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes.

3. Drain potatoes and return to pot. Mash. Mix in warmed milk. Stir in leek mixture. Season with salt and pepper to taste.

Contributed by Laura Grund

RECIPE: Vegetable Potage

From Patricia Wells at Home in Provence

INGREDIENTS:

4 tablespoons olive oil

1 leek, white part only, trimmed, scrubbed, andchopped

Sea salt to taste

3 medium carrots, peeled and chopped

2 turnips, peeled and chopped

2 zucchini, peeled and chopped

2 large potatoes, peeled and chopped

A handful of minced cabbage

½ head of lettuce (such as romaine), washed, dried, and coarsely chopped

1 quart Chicken Stock

One 2-ounce chunk of Parmigiano Reggiano cheese

Procedure:

1. In a large, heavy-duty stockpot, combine the oil, leeks, and 1 teaspoon of salt, and cook until lightly browned, 4 to 5 minutes. Add the carrots, turnips, zucchini, and potatoes in small batches, cooking each vegetable for several minutes before adding the next one. Once all the vegetables are lightly browned, add the cabbage and lettuce, and stir vigorously until wilted. There should be almost no liquid left at this point. Add hot water just to cover the vegetables and simmer, covered, until the carrots and turnips are soft, about 25 minutes. Taste for seasoning. Add the stock and simmer gently, covered, for 30 minutes more. Taste for seasoning.

2. While the soup simmers, prepare the cheese. Using a vegetable peeler, shave long, thick strips of the cheese into a bowl. Set aside.

3. Remove the stockpot from the heat. Using an immersion mixer, puree the soup directly in the stockpot. (Alternatively, use a blender. Return it to the stockpot.) Taste for seasoning.

4. To serve, lade the hot soup into warmed soup bowls and place the cheese shavings on top of the soup.

Contributed by Lisa Bretherick

RECIPE: Slow-Roasted Garlic Chicken

From foodnetwork.com

Ingredients:

• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) chicken
• 4 heads garlic, top 1-inch cut off
• 2 tablespoons olive oil
• 1 medium lemon, halved
• 1 medium yellow onion, quartered
• 1 cup low-sodium chicken broth

Procedure:

1. Heat the oven to 375 degrees F and arrange a rack in the middle.

2. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.

3. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.

4. Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.

5. Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Submited by Ann Tilley

RECIPE: Rosemary Red Soup

Ingredients:

3 medium carrots

beets

1 tablespoon extra-virgin olive oil

large onion, diced

2 tablespoons fresh rosemary or 2 teaspoons dried

1 tablespoon fresh oregano or 1 teaspoon dried

1 cup dried red lentils

bay leaves

6 cups water or stock

2 to 3 tablespoons light miso

Procedure:

Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; sauté a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in ½ cup warm water and add to soup. Gently reheat before serving.

Submitted by Laura Grund

RECIPE: Chard Roll-ups

Ingredients:

1 bunch chard

fresh mozzarella cheese or goat cheese

1 to 2 fresh tomatoes

fresh basil

salt and pepper to taste

olive oil

Balsamic vinegar

Procedure:

Take the whole chard leaf and chop of the stem (you can save the stem for future stir-fries or sautéed veggies!). Steam the chard leave until remaining center stem in the leaf is tender. Layer your preferred fresh cheese, fresh basil, and fresh tomato in the leaf. Sprinkle with salt and pepper to taste. Roll up the leaf and transfer to a serving dish. Once all the leaves are rolled, drizzle the rolls with a little olive oil and balsamic vinegar. Enjoy!

Submitted by Laura Grund

RECIPE: Delicata Squash Stuffed with Curried Wild Rice

From Vegetarian Times, November 2003

Serves 6.

Ingredients:

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

Procedure:

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.

Submitted by Lisa Bretherick

FARM NEWS 9.12.10

Although it isn't officially fall until next week, I'd say it is time to get out the stew recipes. This week we'll be giving out the first of the winter squash, so it must be fall. It was so nice to have one last blast of summer at the beach last week. The cool weather that is here now along with the first week of school for Bea will see us settling in for a nice fall. Things are looking so different on the farm now with a lot of the old crops mowed down. The dry weather has also taken away the lushness of the summer. Plants are starting to die back - potatoes, tomatoes, winter squash. That being said there are still lots of young and tender fall greens coming up - beautiful salad, golden chard, spinach, mustard greens, arugula. The cool weather is just what these greens like. All they need now is some rain!

Attached is a photo of Cody harvesting Kale before sunrise.

Here's the harvest:

scallions, onions, delicata winter squash, sweet peppers, salad, arugula, chard, kale, "new" fall carrots, beets, tomatoes?, eggplant?...

FARM NEWS 9.5.10

This week at the farm: Vacation Time! While Labor Day is not a holiday here on the farm,( we will be laboring away) come Tuesday we'll be on our way to the beach. We can't quite believe it, leaving the farm during the growing season. We can't even remember when the last time this happened. We did go to a wedding a couple of years ago at the end of September, but the fact that we might actually get to the beach while it is warm enough to swim is a little mind blowing. Of course we have a great crew that will hold down the fort. We'll be leaving after Tuesday harvest and apprentices Biz and Renee will be managing the Friday harvest. They'll also be responsible for the animals - piglets, chickens and of course the cows and milking. We're sure we're leaving the farm in capable hands. We make sure that the apprentices get their vacation sometime in August. It can be a long season and we know without a break one can tend to get run down and burned out. So hopefully everyone will head back to work in September refreshed by a break and ready for a wonderful fall.

Here's the harvest:
onions, leeks, lettuce, kale, chard, cukes, zucchini, carrots, potatoes, peppers, hopefully tomatoes...

RECIPE: Spicy Pickled Green Beans

Adapted from Martha Stewart

Ingredients:

Coarse salt

1 pound green beans, trimmed

1.5 cups distilled white vinegar

2 garlic cloves

1/8 teaspoon cayenne pepper

Procedure:

1. Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
2. Bring 1.5 cups water, the vinegar, 1.5 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

Submitted by Ann Tilley

RECIPE: Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

Submitted by Seth Burroughs

RECIPE: Charred Zucchini Soup with Yogurt and Pine Nuts

Ingredients:

3 lbs. slender green zucchini

2 tablespoons olive oil

1 1/2 teaspoons sea salt, plus more to taste

2 medium size red onions

7 cups homemade vegetable broth

3 tablespoons arborio rice

1/2 cup loosely packed mint leaves, chopped

2-3 tablespoons fresh lemon juice

1 1/2 cups Greek-style yogurt

Fruity green olive oil

1/2 cup toasted pine nuts

Procedure:

1. Preheat oven to 375. Wash and trim zucchini and cut into spears, then toss with a tablespoon of oil and a teaspoon of salt. Spread on large baking sheet and roast for 45 minutes to 1 hour, stirring once or twice. You want the zucchini to be soft, shrunker, and blackened in spots.

2. Peel onions, cut them in half crosswise, then into 1/2 inch wedges. Cook onions in a skillet with 1 tablespoon oil and sprinkle of salt over medium heat, stirring often, until onions are soft and dark brown in places, approx. 1/2 hour.

3. In a large soup pot, combine the broth and rice. Cover and simmer for about 20 minutes. Chop the zucchini and add it to the broth, along with the onion and mint. Simmer for another 15 minutes.

4. Add lemon juice until the soup has a faintly tart edge. Add black pepper, and additional salt to taste. Gently bring the soup back to a simmer. To serve, put a rounded tablespoon of drained yogurt in the center of each bowl. then ladle the soup over it. Drizzle olive oil over each serving and scatter pine nuts on top.

Submitted by Seth Burroughs