CSA Harvest #1 for 2011!!!

It is with great pleasure that we bring you the first CSA basket of the season! It has been a rough Spring for us as we explained in our long email to each of you. Last season seemed delayed enough but this season it rained all of March which is the usual time we get our ground worked up and our earliest crops started and in the ground (cauliflower, broccoli, cabbage, carrots, beets, potatoes, greens, herbs, onions, parsnips, radish and peas).

As organic farmers we are very mindful of how we treat the soil.. we know if we take care of it properly it will provide abundant crops for us. This is why we feed the soil and protect it from overwintering rains with cover crops like fava beans and clover that provide habitat for animals, protect the soil from erosion and when tilled into the ground in the Spring add nutrients and rich organic matter.

With that in mind earlier this Spring with a few days of sun and then a week of rain predicted after that we had to decide to finally get in and start working the ground even though it still seemed too wet. Several areas of the farm are loamy (almost sandy) and they tilled up fluffy and clod free. Other areas have more clay (which holds more water) and these areas looked good while we were tilling but then dried in huge clumps. The least favorite texture of soil we like to work with and the least favorite soil conditions for our plants to grow in! The soil texture also limits where we plant things. The softest, smoothest soil is where we focus planting the very small seeds like carrots, turnips and baby salad greens.

Even with this years delayed season we are still sticking with June 1st as the first delivery. We know several other CSA farmers who are delaying their first CSA harvest by 1 or 2 weeks.

We hope you understand that Spring time means greens and lots of them! Enjoy them now because when/if(?!) summer ever arrives the light greens will be replaced by hefty heirloom tomatoes, peppers, eggplants, potatoes, sweet corn and melons.

If you have trouble getting through the raw volume of greens try sauteing them up in one of the recipe ideas below.. they wilt down to a manageable size then!

We wanted to include a few pictures of the farm. There have been some big changes here this season... the biggest to come in the next few weeks.. the arrival of our new farm hand (eventually!) our baby boy due to arrive June 13th. We are expecting he will either come before or after that date though! Also with baby coming we finally took the plunge and bought a new tractor with all the necessary implements to farm with. We will be paying off this tractor monthly for the next five years but it was a wise investment considering the amount of time it will be saving us for years to come.

As the weather settles, warms and the sun shows its beautiful face again we will be hosting farm tours, and our annual potluck farm party in the late summer. We hope you can all make it at least once this season to see where the food you eat comes from!

Enjoy the bounty of the wet Spring and thank you for choosing to support local farmers!

Suzie, Asinete and the Big Lick Crew: M.A, Violet and Sally


Harvest this Week Includes:

Rainbow Chard

Pac Choi/Bok Choy

Spinach

Head Lettuce

Mesclun Mix

Hakurei Turnips (if you want still more greens tops are edible!)

Green Garlic


How to Store it, and Cook it!

Green Garlic~ green garlic can be used in a variety of ways.. it is good all the way up along the thick stalk and we even has someone at the farmers market say they were going to wrap the garlic leaves over their baked potatoes and the baked taters were heavenly.

Green garlic will store best in the crisper part of your fridge wrapped in a plastic bag. Be sure to wash well before using as sometimes grit can gather between the leaves.

Rice Bowl With Spinach and Green Garlic~ from NY Times

1 bulb green garlic, trimmed of stalk (save stalk for another recipe below!)

2 tablespoons extra virgin olive oil

1/2 pound scallions, white and light green parts only, finely chopped

Salt to taste

1 1/2 pounds baby spinach, stemmed and washed

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh mint or tarragon

Freshly ground black pepper

Cooked brown rice or other grains of your choice for serving

1. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.

2. Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.

Yield: Serves four.

Advance preparation: This dish is best served right after it’s made, but you can cook grains ahead and reheat.


Green Garlic Pesto

This pesto keeps very well, covered and chilled up to 3 days or frozen up to 2 months.

Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
•1/2 pound green garlic
•1 Tbsp. vegetable oil
•1/2 tsp. salt, plus more to taste
•1/4 cup pine nuts
•1/4 cup extra-virgin olive oil
•1/4 cup freshly shredded pecorino cheese or other hard sheep's milk cheese
Preparation:
1.Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
2.In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
3.In a blender or food processor, pulse pine nuts to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved pine nuts and cheese. Taste and add more salt if you like.

Makes enough Green Garlic Pesto to coat 1 pound linguine


Hakurei Turnips~ you've tasted turnips before and perhaps even shunned them but give these buttery gems a try and you too will be a turnip lover! These are a Japanese variety and the seed is pricey but worth it! We included turnip green recipes too!
Your turnips will keep best wrapped in plastic in the crisper drawer of fridge.

Creamed Turnips in Butter Sauce.
1.Slice the turnips very thin and chop the tops roughly. (I leave out the 2-3 inches of stem and the very top of the turnip bulb)
2.Place all in a pot with a little water (1/4 inch in pot) and boil until the turnips are tender and water is almost gone.
3.Turn off the heat and stir in 3/4 to 1 cup milk in the pot and season with salt and pepper to taste.
4.Add 1/2 teaspoon of dry chicken base.
5.Combine 3 T butter and 2 T flour in a microwave safe dish and microwave on high about 45 seconds until the mixture is bubbly.
6.Stir the flour and butter together and add to the pot. Cook and stir the mixture to make a light, buttery sauce.

White Hakurei Turnip Gratin

Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)

Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don’t need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.

Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away. Recipe credit: www.gfzing.com

Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!


Mesclun Mix~ the mesclun mix in your CSA share is a zesty mix of young arugula, tatsoi, ruby streaks and purple orach mustard. We love these greens mixed in with the mild spinach and lettuce leaves in a salad. They are also great plopped onto your favorite sandwich. Store in the plastic bag in crisper drawer and try to use up within a week!

Mesclun Salad
Ingredients:
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun mix(8 cups)

Preparation: Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

Add greens to dressing and toss to coat. Serve immediately.

Rainbow Chard~ chard is chock full of vitamins and minerals and it is a great crop to grow on our farm since it keeps producing even after we harvest it once. Chard keeps best in a plastic bag in the crisper drawer (if you still have room in there!)

Rainbow Chard Bruschetta
ingredients
2 tablespoons olive oil
8 ounce Swiss chard, coarsely chopped (about 3 cups)
2 tablespoons water
Salt and pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 slices French bread, cut diagonally 3/4-inch thick and toasted
1/2 cup torn arugula (this can be taken from your mesclun mix)
2 ounces garlic-and-herb feta cheese or plain feta cheese, crumbled (1/2 cup)

directions
In a large skillet or wok heat the 2 tablespoons olive oil; stir-fry Swiss chard over medium-high heat for 2 minutes. Add water and cook 2 minutes more. Add salt and pepper to taste. Remove from heat. In a small bowl combine the 1 tablespoon oil and the vinegar, set aside. To serve, divide chard among the pieces of toast. Drizzle with the oil-and-vinegar mixture. Top with arugula and feta cheese. Serve immediately. Makes 6 side-dish servings.


Garlic Creamed Chard

Per serving: 141 calories; 9 g fat (4 g saturated fat, 3 g mono unsaturated fat); 13 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 369 mg sodium; 625 mg potassium Nutrition Bonus: Vitamin K (463% daily value), Vitamin A (140% dv), Vitamin C (35% dv), Magnesium (24% dv).

ingredients

1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped (see Note)
2 tablespoons minced garlic (use your green garlic!)
4 teaspoons unsalted butter
4 teaspoons all-purpose flour
2/3 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

directions

1.Heat oil in a Dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.
2.Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
3.Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

recipe source
eatingwell


Bok Choy/Pac Choi~ Bok Choy is a unfamiliar vegetable to many of you but no longer! This Asian green is considered to have the highest amounts of calcium than any other vegetable. It is also an excellent source of Vitamin A, B complex, C and minerals. Like your other veggies it will keep best wrapped in damp towel or put in a plastic bag in crisper drawer of fridge. Only store for one week.

Stir Fry Bok Choy~ Thai Style

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: SERVES 4 as a Side Dish
Ingredients:
•2 heads of large bok choy
•1 Tbsp. coconut oil or other vegetable oil
•STIR-FRY SAUCE:
•2 Tbsp. oyster-flavored sauce (Vegetarians/Vegans: substitute vegetarian oyster-flavored sauce OR vegetarian stir-fry sauce)
•2 Tbsp. soy sauce
•2 Tbsp. fish sauce (Vegetarians/vegans: substitute 2 Tbsp. Thai Golden Mountain Sauce
•2 Tbsp. sweet Thai chili sauce (available in most supermarkets)
•2 Tbsp. brown sugar
•2 tsp. fresh lime juice
•7-8 cloves garlic, minced
Preparation:
1.Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2.Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3.Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4.Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5.Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6.Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
7.To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
Stir-Fry Sauce Tip: Keep extra stir-fry sauce (in a covered jar or container) in your refrigerator for up to 1 month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu or wheat gluten, pork, and seafood. Enjoy!

Garlic-Ginger Bok Choy Stir Fry

Bok Choy Recipe
Servings: 4
Ingredients:
1 1/2 pounds bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

Directions:
1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

CSA Harvest #26- the last of the season

Just in the nick of time we are wrapping up our 2010 CSA season! We saw on the weather report that Tuesday we are going to have a low of 16 degrees! This cold snap will kill off most of our fall crops that are left in the field. It will mean the end for any lingering cauliflower, savoy cabbage, broccoli and lettuce. Tuesday will find us busy still in the cold and wet trying to salvage all that we can before the killing frost comes. About the only things that should not die in weather that cold are our cover crops, kale, remaining brussel sprouts, green cabbage and leeks.

It seems so fitting that our last delivery each year falls on Thanksgiving week. A week that is dedicated to families coming together to share a wonderful meal. We hope that the produce in your baskets finds its way into your favorite dishes (or some new ones~ see below!) and satiates your friends and family that share your table.

We hope you all find so much to be thankful for!
Happy Holidays and we will see you in the Spring of 2011~

Suzie, Asinete, M.A., Violet and Sally (the Big Lick Crew)

Harvest For the Final Week:

Brussel Sprouts! yes they look funny! please pop them off the stem and use some of our recipe ideas below!

White or Purple Cauliflower (have too much? find out how to freeze it below)

Broccoli

Potatoes

Winter Squash (may be butternut, delicata, sunshine, green acorn)

Garlic

Head Lettuce

Rainbow Chard OR Beets (if you're a beet hater see if you can't find someone to trade with at pick up site! Or else give them another try.. these are smaller and more mild.)

Fennel (have you tried it roasted with parsnips, carrots, beets, potatoes yet? Or sliced thin on a salad)

Parsnips (we know we promised them for last week but they would not fit!)

Kohlrabi (the green, tennis ball looking things in your basket) recipe ideas below!

Cabbage

Green Tomatoes

Carrots (tops cut off to make room in baskets for all other loot)

red and yellow storage onions

How to get through it all and some recipe ideas that are Thanksgiving inspired:

Brussel Sprouts... if you think all brussel sprouts taste like old gym socks try these sweet gems. The majority of all store bought brussel sprouts are grown down in the central coast area of California where the weather does not get very cold. Brussel sprouts love cold weather though and the little sprouts are much sweeter and more tender when grown in our cooler climate. You may have been in Sherm's or Fred Meyer recently and seen that they too are selling many sprouts just like these, on the stalk. To use them simply pop them off the stem (even the little ones!) and use in some recipe ideas below. Brussel sprouts take a long season to get ready. We started these from seed back in June and still the sprouts are on the small side.

Brussel Sprouts with Bacon
serves 4

Ingredients
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.


Kohlrabi~ Kohlrabi is a strange vegetable.. less strange looking now since we removed all the large leaves from it to help it fit in your basket.The bulb part that you eat actually grows above ground. It can be eaten raw or cooked but does need to be peeled first. To peel use a sharp knife and cut right under green skin to reveal white flesh inside. Kohlrabi might look like a turnip when peeled but it is actually related to cabbage and broccoli tasting like a cross between the two. Kohlrabi is not only tasty but good for you as well! It is high in antioxidants, fiber and Vitamin C...peeled, raw and cut into wedges it is a wonderful addition to your Thanksgiving crudites platter!

Roasted Kohlrabi with Garlic and Parmesan Cheese
Original Recipe Yield 4 servings
Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.


Preserving your Cauliflower abundance for later use

Remove all leaves off of cauliflower. Cut head into 2 inch florets and wash clean. Be on the lookout for slugs and or slug poo which wash off easily in cold water. Add the clean florets to a pot full of boiling water. Boil for three minutes and remove promptly. Put immediately into sink full of cold water to stop cooking process. When cool drain cauliflower well in colander and when dry place in freezer bags and freeze for later use!

CSA Harvest #25

Twenty five weeks?? I just typed that into the title of this week's blog and it seems so surreal! How can it be that 25 weeks of the CSA year have gone by already? The end of each season is bittersweet. The thought of not greeting most of you every Wednesday is gloomy! The silver lining however is that we have time to regroup, to relax and plan for how the next season will be even better.

We feel fortunate that even with the tough growing season we had in the early part of the year we were still able to keep the produce pumping out. We were fortunate too in that our Fall has been mild so far. If we had had a hard frost by now it would have really limited the amount of produce you have been getting in your baskets these last few weeks... but as it is watch out!! We are planning on going out with a loud kabOOM! These last two deliveries we are going to load your baskets to the brim and hope the fruits of our extensive harvest list are able to fit in your baskets.

Thank you to each of you who filled out the CSA Survey for 2010. Because each season is different we get different responses at the end of each year. Some universal favorites were the sweet corn, strawberries, raspberries, potatoes, garlic, red peppers, lettuce and even (shock!!) kale!! Some of the un favorites that we saw more than once were beets and fennel. Sadly we will have at least one more harvest of fennel. If you haven't tried it sliced up and roasted with carrots, potatoes and parsnips you need to... the fennel bulb tastes just like the tender heart of celery.

In terms of the drop off time/ day and location only 1 person out of 70 said it was not a good day or time.. the rest said it was perfect for them. There is nothing we can do about the time of day since it takes us all day to pick, wash, pack and load up the truck. Also the day of the week works perfectly with our harvest schedule for farmers market (gives enough time in between harvests for crops to size up).

All in all with the survey results it seems like more than 95% of you were very happy with the CSA program this year. We always have a small turnover. Families that have never tried a CSA program before and realize at the end of the first year it is not for them. Many people want to choose what items they buy and that is completely understandable! If you were one of these people don't forget that you can also support us at Farmer's Market in Roseburg from April-October.. we appreciate all the support we can get.

Farming is not a lucrative career but what it lacks in monetary gain it makes up for in friendships, a strong back and work ethic and the unwavering feeling that the work you are doing is making a difference.

Thank you for allowing us that opportunity!

Harvest This Week Includes:

Baby Carrots

Parsnips (last of them! try roasted with carrots and potatoes)

Winterbor Kale OR Bok Choy

Purple or White Cauliflower

Broccoli

Leeks

Onion

Green Tomatoes (let sit at room temp to ripen or use green)

Garlic

Potatoes

Delicata Winter Squash

Parsley OR Cilantro


Recipe Ideas:

Delicata Delish~ serves 4

Ingredients

* 1 large delicata squash, halved lengthwise and seeded
* 3 tablespoons butter, divided
* salt and pepper to taste
* 1 cup uncooked quinoa
* 2 cups water
* 2 shallots, chopped
* 1 clove garlic, minced
* 1/3 cup pine nuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

Nutritional Information open nutritional information

Amount Per Serving Calories: 379 | Total Fat: 17g | Cholesterol: 23mg


Delicata and Garlic~ serves 8
Ingredients

* 3 delicata squash (if you don't have 3 please adjust recipe)
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 1/2 cup chopped fresh parsley

Directions

1. Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. Bake in preheated oven for 30 minutes, or until tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 120 | Total Fat: 6.8g | Cholesterol: 0mg

CSA Harvest #24~ 2 more!!

Brrrrrr!!! It seems like fall is really here to stay now and we are eager to get some of the beauties of the fall harvest put in your baskets before the frost gets to them first. This week we delve into the butternut squash (our favorite!). If you have been with us for a few seasons now you know we have always had quite a bit more winter squash in the baskets compared to this year. The problem we had this year was slugs got to the winter squash before we could get them harvested. We never knew the amazing eating ability of a slug until we saw large butternuts that were just empty shells, all the flesh inside eaten out by the fat slugs. Next year we will plant more to compensate for slug damage. Also we just may decide to go into the escargot business (after all slugs must be easier to eat then snails since they are already out of their shell.) Hey don't knock a good protein source! Plus they go down real smooth!

We have heard back from some of you that Monday, November 22nd will be the best day for the last delivery and we agree! Delivery will be at the same time (after 5pm) just on Monday. For the last delivery it is very important that you bring bags or a box to place the contents of your basket into since we will need all baskets back at this point for next season. This is the best time to bring back any baskets you may have at home as well!

Don't worry we will remind you about all this next week as well!

Until then, stay warm, safe and enjoy these beauties of Fall!!

Harvest This Week Includes:

Violet Queen Cauliflower

Butternut Squash

Garlic

Savoy Cabbage

Head Lettuce

Bell peppers (the last of 'em either rejoice or savor!)

Potatoes

Green Tomatoes (either leave at room temp in your kitchen or use some recipe ideas below!)

Onion


How to use it!

Thank you to CSA member Beth Houseman for passing on some recipe ideas for green tomatoes. If you don't want to eat them green just leave out at room temp and they will ripen.

This recipe is from my Uncle Jules (Julie) Korn, who passed away this year.

Pickled Green Tomatoes

4 lbs green tomatoes
1 heaping tsp pickling spices, per jar
1 garlic clove, sliced, per jar
1 tsp canning salt, per jar
4-6 cup vinegar
4-6 cup distilled water
(can add hot peppers)

1. Prepare jars, lids, etc.
2. Heat equal parts vinegar and water to boiling (approximately 3/4 cups each per jar to start)
3. Add salt, spices, and garlic to each jar
4. Prepare tomatoes, slice into halves or quarters (if necessary) and pack tightly into jars
5. Pour boiling liquid over tomatoes and let settle. Keep adding liquid until filled to top, may take 30 minutes as tomatoes absorb. When cool, cover lid with plastic wrap and tighten band. Invert on towel and let sit a few hours. When cool, refrigerate. Ready to eat when color turns (dull light green).

I did can some, in water bath for 15 minutes (then turn off heat, let sit in water 10 min, then remove from canner).

Fried Green Tomato BLT

* 3 green tomatoes, sliced 1/4 inch thick
* 2 eggs
* 1/2 cup whole milk
* 3 cups canola oil
* 1/2 cup flour
* 3 tablespoons cornmeal
* 2 teaspoons salt
* 1 1/2 teaspoons freshly ground pepper
* lettuce
* 4 slices bread
* 4 slices bacon, cooked
* mayonnaise
* salt and pepper

Procedures

1.Pour the oil into a small pot. Heat it to 365 degrees. Preheat the oven to 225 degrees. Place a wire rack on a sheet pan in the oven.

2. Crack the eggs into a small bowl. Pour in the milk and whisk together. In another small bowl combine the flour, cornmeal, salt, and pepper.

3.Dredge the pieces of slices of green tomatoes one at a time in the flour mixture, shake off any excess, and then toss in the egg wash to coat, and then transfer back to the flour mixture.

4. Toss the pieces in the hot oil, and cook for 2 minutes on each side. When done place the fried tomatoes in the oven on the wire rack.

5. Construct the sandwiches. Slather the pieces of breads with mayonnaise. Sprinkle with salt and lots of pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.


Butternut Info

NUTRITION

Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.

Roasted Winter Squash Soup

Prep Time:
30 Min
Ready In:
1 Hr

Servings 4


Original Recipe Yield 4 cups

Ingredients

* Roasted Winter Squash:
* 2 tablespoons butter
* 2 cups raw winter squash (butternut, hubbard, acorn)
* Salt and pepper

* Soup:
* 2 tablespoons extra-virgin olive oil
* 1/2 cup diced onion (1/4-inch)
* 1/4 cup diced celery (1/4-inch)
* 1/4 cup diced carrot (1/4-inch)
* 1 cinnamon stick
* Sea salt and freshly ground pepper
* 32 ounces chicken broth
* 1/2 teaspoon ground toasted coriander (optional)
* Roasted Winter Squash (above)
* 1/2 cup half-and-half, if desired* (optional)
* 2 tablespoons toasted pumpkin seeds
* 1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Directions

1. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.



Butternut Squash Soup with Ravioli
ingredients

* 2 pounds butternut squash
* 2 14-1/2-ounce cans vegetable broth
* 1/2 cup water
* 1/8 teaspoon cayenne pepper
* 1 tablespoon margarine or butter
* 1 9-ounce package refrigerated cheese ravioli
* 1 tablespoon molasses (optional)

directions

1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
2. In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
4. Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
5. Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
6. < Make-Ahead: Prepare soup as directed, except do not add ravioli. Cool soup. Transfer to an airtight container. Store in the refrigerator up to 2 days or label and freeze for up to 2 months. To reheat, transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Cook ravioli as directed and serve with soup as directed.

Violet Queen Cauliflower

To enjoy the beauty of this cauliflower with it's vibrant colors it is best to eat raw in salad or used as a base for dips. Also tasty roasted. Cut into florets and coat with olive oil and kosher salt. Spread on cookie sheet and bake at 350 degrees for 25 mins or 'til done.

CSA Harvest #23~ 3 more to go

Happy sunshine everyone!! We have been loving this weather to be cleaning up everything for the season. We have to resist the temptation to start growing more crops with the weather so warm. We have pulled and cleaned up 300 of the tomato vines with 300 more to go on Thursday. Also rolling up drip tapes and unhooking aluminum irrigation pipes and getting them out of the field in case there is a flood this winter (the main drawback to our wonderful loamy soil!)

We have three more CSA deliveries to go and seeing as how our last harvest is Thanksgiving week we would like to hear from you all to see which day you would prefer to have produce delivered. We are sure many of you will be leaving town and we would prefer to have last CSA drop off either on the Monday or Tuesday of Thanksgiving week. Please email us and let us know what day will work best for you. We will have to go with the majority vote on this one. If you will be out of town for the whole week please arrange for a friend to pick up your CSA basket for you.

We have sent out the email surveys and so far have heard back from 22 of you. This means more than half of you still need to fill out your survey. It is very quick, 10 questions that will help us to figure out where improvements can be made with CSA program. We value all your input... thank you for taking the time to fill these out!

Happy eating!!

Suzie, Asinete, M.A., Violet and Sally


Harvest This Week Includes:

Bok Choy (recipe ideas below)

Red Zeppelin Onion (don't you love that name?)

Hardneck Garlic

Dinosaur Kale (recipe ideas from fellow CSA members below)

Leeks

French Fingerling Potatoes

Parsnips

Cauliflower OR Broccoli

Daikon Radish (to reduce heat of radish first peel before eating)

Raspberries (on rotation)

How to Cook it and Store it:

Hooray for fall cauliflower! We decided to take advantage of the weather while it was sunny and harvest the cauliflower. They are not as huge as they could be but the endless days of rain case the tops to start molding and we want to be sure they are not wasted. Cauliflower keeps best in the crisper drawer wrapped in a plastic bag.


Roasted Cauliflower (tried and true!!)

Yield 6 servings

Ingredients

* 2 tablespoons minced garlic
* 3 tablespoons olive oil
* 1 large head cauliflower, separated into florets
* 1/3 cup grated Parmesan cheese
* salt and black pepper to taste
* 1 tablespoon chopped fresh parsley (optional)

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 118 | Total Fat: 8.2g | Cholesterol: 4mg


Bok Choy Ideas Bok choy is not only delicious but it is wonderful for your body as well! Bok Choy aids in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat.


Simple Bok Choy

1 T oil (toasted sesame is very good or olive oil)
1.5 lbs bok choy (sliced into pieces)
1 T light soy sauce
2 T chicken stock or water
Garlic Minced *optional(we love garlic and add lots of it almost at end of cooking to get health benefits)
Heat wok or large skillet over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly crisp.

Very easy, very good.
source: Ken Hom's Chinese Cookery


Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

STIR-FRIED RICE
2 1/4 cups water
1 1/2 cups long grain rice
2 1/2 tbsp. vegetable oil
4 eggs beaten
3 carrots, peeled, thinly sliced on diagonal, then slivered
3 cups thinly sliced bok choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1/4 lb. snow peas, trimmed, slivered
1 1/2 tbsp. oriental sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don't have this, you can use regular black pepper.)

For Rice:

Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.

Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.

Bon Appetit, June 1993

white-bean-kale-ragout-recipe

1 tablespoon olive oil
1/2 cup chopped onion
2 Italian chicken sausages, cut into 1/2-inch slices
2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)*optional
3 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch)
1/2 cup chicken or mushroom stock
2 16-ounce cans cannellini beans, drained
1 14-ounce can diced tomatoes, undrained
sea salt and freshly ground black pepper
1/4 teaspoon red chile flakes

Heat oil in a large saute pan over medium-high heat. Saute onion and turnip for 8 minutes, or until bronzed. Sprinkle with salt and pepper and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low and simmer for 12 minutes, stirring occasionally, until kale is tender.

Serves 4

CSA Harvest #22

Whew, well it is safe to say that one thing we did not spend our weekend doing was irrigating the fields! The crops have all had a refreshing drink and the 500 foot radius around our pigs has been washed clean of all the dust those pigs like to raise.
The combination of heavy rain and heavy wind can often wreak havoc on the crops and when we went out to view the storm aftermath this morning we noticed several of our fall planted broccoli's and cauliflowers had blown over. The plants are still rooted though and there is no fear of them drying out. Today was spent pulling one of the pumps out of the river since the rainfall has caused the river to rise up quite a few feet. We didn't want the pump to be underwater (this has already happened last season)and a trip to Popeye the pump mechanic is not an expense we need again.
We still have one more pump in the river, higher up than the pump we pulled out today. At this point in the season the pump will be obsolete as the rains look like they may be here to stay.

There is still a lot of farm clean up to be done since we have (luckily!!) not had a frost yet (although we are getting our first frost advisory tonight). Last year our first frost happened October 7th. I remember clearly Asinete and I out in the fields trying to pick and harvest every green, pink, reddish tomato we could find. Green tomatoes will ripen just fine off of the vine. We have over 600 tomato vines planted including the t-post stakes and bailing twine we use to string them up. Tomato vine clean-up is a major undertaking at Big Lick Farm. Also this year we had an early blight hit our tomatoes in the spring (remember how cold and wet it was all the way though June?) So that blight lives in the foliage of the tomato vines now. This means we will need to haul all of the vines to the dump. Usually we compost much of our crop residues or else we just till them back into the earth where they break down. When disease hits though we need to take more sanitary measures and get rid of all the plants so we don't have the same problem next season. Also we need to look for more varieties of tomatoes that are more blight resistant. We really do keep learning each season!


Please look for your surveys this week that we will send by email. 10 questions that help us greatly in planning for the next season and getting the insight we need to keep you all happy! Also for those of you wishing to be with us next year for the 2011 CSA season we will be emailing each of you after the New Year to get email confirmations that you would like to be with us again. After the first of the new year CSA deposits and payments are very welcome so we can have capital to start the 2011 season strong once again (costs of seeds and fertilizers are high. We do have limited spots and quite a few new members on a waiting list. All of our returning members will have first priority though! :) We will remind you more about this before the last CSA basket goes out this year!


Be well and enjoy the crisp, sweet crunch of fall!

Suzie, Asinete, M.A., Violet and Sally

Harvest This Week Includes:

Broccoli- hooray! the first of the fall broccoli!

Garlic

Concord Grapes- it's true~ they even taste purple!

Beets

Head Lettuce

Sweet Onion

Winterbor Kale (did you try the kale chips recipe yet?)

Winter Squash~ some of you will get spaghetti squash~ large football shaped yellow squash. Others of you will get the small, delicate delicata. Recipe ideas for both below.

We are also hoping for tentative harvest of sweet peppers, cukes, tomatoes, and summer squash.. the availability of these depending on if we get a hard frost tonight or not...


Recipe Ideas for your fall bounty

Concord Grapes~ rich in vitamin C and very high levels of antioxidants make this a very healthy, tasty treat! They seem to taste best when chilled. Keep in a bowl in the fridge and enjoy!

Spaghetti Squash~ if you got the single, large pale yellow squash in your basket congratulations! That is a spaghetti squash! We were requested to grow this squash by one of our awesome volunteers (Violet) who is allergic to all things wheat. She told us spaghetti squash made a delicious, healthy pasta substitute!
Here are some ideas on how to prepare it in some tasty meals!

A dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories.

The average four-pound spaghetti squash will yield about five cups.

Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.

How To Cook Spaghetti Squash

* Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.

* Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.

* Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.

* Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.

Recipe ideas for spaghetti squash once it is cooked:

Spaghetti Squash Alfredo

Servings
8

You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese, making this dish suitable for both low fat or low carb dieters can appreciate.

Ingredients
1 medium spaghetti squash, cooked by your favorite method and separated into strands
1 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.


Buttered Spaghetti Squash

ingredients

* 1 medium spaghetti squash (2-1/2 to 3 pounds)
* 1/2 cup finely shredded Parmesan cheese
* 3 tablespoons butter or margarine, cut up
* 1 tablespoon chopped fresh basil, oregano, or parsley
* 1/4 teaspoon salt

directions

1. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut side down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree F oven for 30 to 40 minutes or until tender.
2. Remove the squash pulp from shell (see photo, directional). Toss squash pulp with 1/4 cup of the Parmesan cheese, the butter, basil, and salt. Sprinkle with the remaining 1/4 cup Parmesan cheese.
3. Makes 6 servings
4. Spaghetti Squash with Marinara Sauce: Bake spaghetti squash as directed in step 1. Omit Parmesan cheese, butter, basil, and salt. For marinara sauce, in a medium saucepan cook 1/4 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil or cooking oil. Stir in one 14.5-ounce can diced tomatoes, undrained; 1 teaspoon dried Italian seasoning, crushed; 1/8 teaspoon fennel seeds, crushed; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. Remove the squash pulp from shell. Spoon sauce over squash pulp. If desired, sprinkle with grated Parmesan cheese. Per 3/4 cup squash with 1/4 cup sauce: 84 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 233 mg sodium, 14 g carbo., 0 g fiber, 1 g pro. Daily Values: 1% vit. A, 19% vit. C, 7% calcium, 5% iron. Exchanges: 1/2 Vegetable, 1/2 Starch, 1/2 Fat

recipe source
BHG.com
Better Homes and Gardens

There are tons of spaghetti squash recipes online as well.. find the one that sounds best to you!

Delicata Squash... this winter squash is appropriately named. They are smaller squash, a perfect meal for two! If you did not get delicata this week.. no worries, there will be plenty for everyone later.

Delicata Delish

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Yield 4 servings

Ingredients

* 1 large delicata squash, halved lengthwise and seeded
* 3 tablespoons butter, divided
* salt and pepper to taste
* 1 cup uncooked quinoa
* 2 cups water
* 2 shallots, chopped
* 1 clove garlic, minced
* 1/3 cup pine nuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

Nutritional Information open nutritional information

Amount Per Serving Calories: 379 | Total Fat: 17g | Cholesterol: 23mg

Squash with Herbs


Ingredients:

2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Spicy Squash Soup

Ingredients:

2 1/2 tsp. Cajun seasoning

1 1/2 lb. Delicata or other winter squash

2-3 tsp. fresh ginger, peeled and minced

1 liter milk

2 cup sweet onion, diced

1 cup celery, diced

2 tbsp. minced garlic

4 tsp. olive oil

10 oz. frozen corn kernels

10 oz. frozen green beans

3/4 cup fresh basil leaves, chopped

Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée. Sauté onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.

Baked Delicata Squash

Ingredients:

1 delicata squash

1-2 Tbsp. butter

salt and freshly ground black pepper

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.

Delicata Squash Puree

Ingredients:

One 2-lb. Delicata squash

1 lb. potatoes, peeled and quartered

1 cup heavy cream or half and half

2 tbsp. butter or olive oil

1/4 c. finely chopped fresh chives

salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

Enjoy!!!

CSA Harvest #21.. with a thank you to our garlic planting helpers! 2011 garlic in the ground!

Well we did it! With the help of 5 CSA members that came out to volunteer their precious Sunday afternoon we were able to get all of the garlic in for next year. We had planned on it taking two Sunday afternoons but we were fueled on salsa, strawberries and dark chocolate. Thank you to each of you who joined us. If you missed this opportunity fear not as next season there will be plenty of projects to go around!

This week we delve deeper into the fall crops with parsnips making their debut as well as tender salad greens. If you are wondering what the orange flecks are in your salad mix those are calendula petals.. edible and they make a beautiful salad as well. We also planted more fennel as a fall crop and the first harvest is ready. If you tried it in the summer and were not thrilled please give it another shot. The combination of cooler growing weather and harvesting it while it is smaller will make it very tender. Parsnips and fennel bulb complement each other in several recipes that we posted below.

The carrots this week are just right, heavy, sweet and crisp. I am crunching on one now as I type. As CSA members you are given the opportunity to eat things in season. A few weeks ago a man came by farmers market and was looking around for locally grown bananas.... in all fairness he was from San Diego where bananas may very well grow side by side with carrots. I had to remind him that he was in Oregon which isn't known for its tropical fruit growing. Our region does produce hundreds of other tasty fruits, vegetables and nuts and to fully appreciate them we must remember why it is so important to eat locally and in season.

When you buy direct from local farmers, your dollars stay within your community, and strengthen the local economy. More than 90¢ of every dollar you spend goes to the farmer, thus preserving farming as a livelihood and farmland.

This is important because as mergers in the food industry have increased, the portion of your food dollar paid to farmers has decreased. Vegetable farmers earn only 21¢ of your dollar; the other 79¢ goes to pay for marketing, distribution, and other costs.

There are other good reasons to eat more local, seasonal food:

*to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat

*to avoid paying a premium for food that is scarcer or has travelled a long way (the average food item consumed in the USA has traveled at least 1,500 miles)

*to support the local economy (local farmers keeps .90 cents of every dollar you give them. Most farmers that do not sell directly to the public only get .21 cents of your dollar)

*to reconnect with nature's cycles and the passing of time

*seasonal food is fresher and so tends to be tastier and more nutritious

* This info taken from eattheseasons.com

Enjoy fall's bounty!

Suzie, Asinete, M.A., Violet and Sally

Harvest This Week Includes:

Salad Mix

Carrots

Fennel (recipes below)

Sweet onions

Parsnips (recipe ideas below)

Potatoes

Daikon radish (if you enjoy a milder radish peel before eating)

Tomatoes

Peppers (spicy and sweet varieties)

How to store it and cook it!

Parsnips are a new crop for Big Lick Farm to grow as they were requested by several folks last year. No other crop we grow takes as long to mature as a parsnip does. We planted these by seed in the cold, rainy days of March and they are just now mature enough to begin harvesting. The roots are a bear to wash. We took our time with these, scrubbing each root individually with a brush. Hands down parsnips are the most time consuming crop to wash that we grow but the taste makes up for the effort! Don't let that gnarled root scare you off! Just follow some of our tips and recipe ideas below and you too will be a parsnip fan.

Store parsnips chilled and loosely wrapped in plastic. Fresh parsnips will last a week or two properly stored.
Cooking With Parsnips
Parsnips have a great, distinctly nutty flavor. When cooked until tender they also have a lovely, starchy texture that works beautifully roasted or added to soups and stews. Parsnips pair particularly well with other root vegetables like potatoes, carrots, and turnips. Unlike carrots they do not taste good raw!

Roasted Winter Vegetables

Preheat the oven to 400 F. Use in any combination and cut into similar sized chunks: parsnips (peeled), small fennel heads, carrots (peeled if you like), chunks of daikon radish (great cooked), beets and/or potatoes. Toss with enough cooking oil to coat the vegetables and season with salt and pepper. Roast in a large glass or ceramic baking dish, uncovered, until browned and tender, 20 to 30 or even 40 or 50 minutes. Stir every 10-15 minutes so that they cook and brown evenly.

Aromatic Parsnips and Carrots

cook time: 50 mins

servings: 10

A fragrant combination of herb seasonings and citrus are infused into fresh parsnips and carrots to create an easy stove top side dish or meatless entree. Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve.


ingredients

* 1-1/2 lb. small parsnips, peeled and halved lengthwise
* 1-1/2 lb. small carrots, peeled and halved lengthwise
* 3 Tbsp. olive oil
* 3/4 tsp. fennel seeds, crushed
* 1/2 tsp. ground coriander (optional)
* 1/4 tsp. ground cinnamon
* 4 cloves garlic, thinly sliced
* 2 Tbsp. chopped fresh cilantro
* 1 tsp. finely shredded lemon peel
* 2 Tbsp. lemon juice
* 1/2 tsp. salt
* 1/8 tsp. freshly ground black pepper
* 1 Tbsp. Olive oil

directions

1. Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots; return to boiling. Cook for 4 minutes more. Drain; set aside. Carefully wipe skillet dry.
2. Heat the 3 tablespoons oil in same skillet over medium heat. Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add parsnips, carrots, and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat. Stir in cilantro, lemon peel and juice, salt, and pepper. Drizzle with olive oil. Makes 10 to 12 servings.
3. Make-Ahead Tip: Prepare through Step 2. Transfer to 2-1/2- or 3-quart microwave-safe casserole. Cover; refrigerate up to 24 hours. To serve, microcook, covered with lid or vented plastic wrap, on high (100% power) for 7 to 8 minutes, stirring once. Serve as above.

recipe source
BHG.com
Better Homes and Gardens


Fennel and Parsnip Puree

yield: Makes 2 servings
Can be prepared in 45 minutes or less.
Ingredients

* 2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
* 1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
* 1/2 tablespoon unsalted butter


Preparation

In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.

Honeyed Parsnips and Carrots with Rosemary

Serves 8.

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
* 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
* Coarse kosher salt
* 2 tablespoons (1/4 stick) butter
* 1 tablespoon chopped fresh rosemary
* 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.