CSA Week 23- Our final week of pick ups for 2018

Hello CSA Members!

Fresh Heirloom Carrots

This is our last week of pick ups for the 2018 season. All weekly, biweekly A & B shares are scheduled to pick up a share!

Here is what we *hope* to bring you for Week 23 of our CSA:

REGULAR SHARE
Butternut Squash
CHOICE: Parsnips OR Celeriac
Carrots
Potatoes
Garlic
Lettuce Mix
CHOICE: Kale OR Collard Greens OR Cabbage

LARGE SHARE ADDITIONS
Double Carrots
Parsnips AND Celeriac
Beets
Leeks

FRUIT SHARE
Apples

 

 

Posted in 2018, Farm, Newsletter | 1 Comment

Pizza Beans From Smitten Kitchen

Earlier this year I posted a recipe for Greens and Beans. Beans with vegetables are a staple at my house. I was telling Wyatt how, for a quick dinner I often open a can of beans and a jar of tomatoes or tomato sauce, add some vegetables, toast some bread, throw an egg on it and call it dinner…he said he never makes beans. I can’t imagine.

Wyatt, this one’s for you. Make some beans.

I saw this recipe for Pizza Beans, it is pretty much what I make as a staple meal, but a little gussied up. This would be a perfect dish for a potluck.

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I followed the recipe almost to the letter so I won’t post it here, just use the original recipe. I took some pictures so you can see how easy it is. I used 1 pound of dry white navy beans and cooked them in my pressure cooker. The recipe calls for butter beans. I used what I had and I really liked it. I think you could use almost any bean, or even a couple of cans of store bought canned beans if you don’t have time to make beans from scratch.

First  chop up your vegetables. Actually quite a few vegetables, saute the firm vegetables and when they are soft add a bunch of chopped kale, chard or spinach would work too. Saute that until it is wilted.

 

Add your cooked beans to the vegetables. I added the bean broth instead of the wine the recipe called for. If you use canned beans I would drain them and use wine or vegetable broth, mix that up and add in the tomatoes.

 

Cook that down just a little. I moved my beans from the skillet to another dish, I was worried it might spill over in the oven. Do whatever you are comfortable with. Then top all that with some cheese and bake it until the cheese is melty.

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When I took the first bite I was mad at myself for not adding olives and mushrooms-It is called Pizza Beans right? Duh. Sausage would be great too-pepperoni(!?). I think I’ll try to add some pizza toppings ON TOP of the cheese next time I make this, like tomatoes and mushrooms on top. This will be a go to meal for us I can tell.

Two more CSA weeks left. I’ll see you at pickup.

Mo

 

Posted in 2018, Carrots, Chard, Greens, Kale, Recipes | 1 Comment

CSA Week 22

Hello CSA Members!

Here is what we *hope* to bring you for Week 22 of our CSA:

REGULAR SHARE
Pie Pumpkin
Parsnips
CHOICE: Potatoes OR Sunchokes
Beets OR Hakurei Turnips
Celery
CHOICE: Beets OR Hakurei Turnips
CHOICE: Leeks OR Brussels Sprouts
CHOICE: Kale OR Collard Greens OR Cabbage

LARGE SHARE ADDITIONS
Leek AND Brussels Sprouts
Beets AND Hakurei Turnips
Butternut Squash

FRUIT SHARE
Apples & Pears

 

 

Posted in 2018, Farm, Newsletter | Leave a comment

Pumpkin Butter

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This is really squash butter, but pumpkin butter sounds better. Like apple butter this has a smooth velvet consistency. Unlike apple butter this cooks in about 1/2 hour and doesn’t need to cook down for hours to gain that sought after consistency.

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When I cook a squash I almost always have leftovers so I am always looking for ways to use squash up. I had roasted a kabocha squash earlier this week and had lots leftover so I made this pumpkin butter ( I still have some leftover!). This comes together really quickly and tastes like Fall in a jar.

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Ingredients
2 cups cooked pumpkin or any winter squash
1 to 1 1/2 cups unsweetened apple juice you need to adjust the amount depending on how dry or moist your pumpkin is)
2 teaspoons of you favorite pumpkin spices I used ginger and allspice
1/4 cup brown sugar
1/4 cup pure maple syrup or more brown sugar if you don’t have any maple syrup


Instructions
Combine all ingredients in a heavy-bottomed, deep, medium saucepan. I mashed my squash into the other ingredients with a potato masher. In hindsight I should have used an immersion blender or blended it in a food processor. Cook everything on medium-high until it comes to a soft boil, add apple juice if it is too dry. Place a lid over the pan, leaving it tilted to let the stem out. The mixture will be very thick and splatters like thick  spaghetti sauce. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Again, add  apple juice if the mixture is too thick. It will be really shiny and smooth and smell like pumpkin pie when it is done.
Store in airtight jars in the refrigerator up to two weeks. You can freeze the pumpkin butter too.

I had it on oatmeal this morning.

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Have a great week. I’ll see you at pickup trying to stay warm and dry.

Mo

Posted in 2018, Recipes, Winter Squash | Leave a comment

Pumpkin Salad Dressing and CSA Salad

This is a creamy bright satisfying dressing that compliments sturdy greens like kale and cabbage or holds up to a composed salad like this CSA salad I made pictured below. It would be delicious in a composed chicken salad with blue cheese.
I used everything from last weeks CSA share for this salad; arugula, roasted beets and squash, apples, eggs and the blob on the bottom is baba ganoush from the eggplants we got last week.
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The dressing is super quick to make with leftover roasted squash or pumpkin.
Dressing – makes about 1 1/2 cups
  • 1/2 cup roasted squash or pumpkin mashed or pureed
  • 1/4 cup vinegar-I used apple cider vinegar
  • 1 tbsp maple syrup or brown sugar
  • salt and pepper
  • 1/2 cup olive oil

Put everything in a mini food processor or in a jar and mix with an immersion blender. Taste and see if you need more salt or sugar or oil if it is too thick.

Three weeks left of CSA! I’ll see you at pickup!

Mo

 

Posted in 2018, Recipes, Winter Squash | Leave a comment

CSA Week 21

Hello CSA Members!

Here is what we *hope* to bring you for Week 21 of our CSA:

Watermelon Radish

REGULAR SHARE
Winter Squash
CHOICE: Winter Radishes OR Parsley
CHOICE: Eggplant OR Celery
CHOICE: Tomatoes OR Assorted Peppers
Parsnips
Potatoes
CHOICE: Leeks OR Brussels Sprouts
CHOICE: Kale OR Collards OR Cabbage

LARGE SHARE ADDITIONS
Eggplant AND Celery
Leeks AND Brussels Sprouts
Hakurei Turnips

FRUIT SHARE
Apples & Pears

 

 

Posted in 2018, Farm, Newsletter | Leave a comment

Small Batch Sauerkraut

Fermented food is so good and so good for you. It is easy and fast to make with just a few ingredients, common kitchen tools and supplies.

What are we waiting for? Let’s do this.

 

Ideally you have a kitchen scale. Having the correct ratio of vegetables to salt/brine mixture makes making fermented food 99.9% foolproof. So, weigh your ingredients please!

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INGREDIENTS                                           SUPPLIES

2-3 carrots (optional)                                Kitchen scale
2-3 cloves garlic (optional)                      Cutting board, knife and large mixing bowl
1 medium head fresh cabbage              Vegetable peeler, measuring spoon
1 tablespoon Kosher salt                         1-quart jar and a 4-ounce “jelly” canning jar
Width-mouth plastic storage cap

  1. Set up your clean jars and the ingredients you are using.
  2. Wash the cabbage and cut out the core. Shred your cabbage (and peeled carrots and garlic if you are using them) and weigh it out into a bowl. You will want to have 1 and 3/4 lbs (28 ounces) total weight of your vegetables. That is how much will fit in a quart jar and the perfect weight for 1 tablespoon of salt to allow for the proper fermentation to take place.
  3. Mix 1 tablespoon Kosher salt into the vegetables. Squeeze and massage the vegetables for a few minutes. You will see liquid starting to pool in the bottom of the bowl and the vegetables will start to look a little wilted. The liquid is actually a brine that will start the fermenting process.
  4. Pack the vegetable and brine mixture into the quart jar, really cram it in there-press-press-press it in there, it will all fit. You might want to pound it into the jar with the back of a wooden spoon-keep at it until it is all in there. Once you get it all in the jar you will need to keep the vegetables under the brine, that is what the little jelly jar is for. Sometimes, if I remember, I like to cut a little piece of a cabbage leaf out the size of the jar to help hold the vegetables down under the brine and the jar. It isn’t necessary, just a jelly jar will work. It’s just a little cleaner with the cabbage leaf though.

 

5. Put the plastic cap on the jar, and that it is. I like to use the plastic lids because they don’t rust like the two piece lids that come with the quart jars. Also, I put the jar on a plate while it is fermenting because once the sauerkraut starts to ferment it will almost always over flow and make a mess.

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6. leave that on the counter for 2 to 4 weeks. Taste it after two weeks and see if it is tangy enough for you. If you like it, put it in the refrigerator. It will be good for at least a year, though I doubt it will last that long. You’ll eat it all and start making more!

You can substitute beets or apples for the carrots and ginger or turmeric for the garlic. Honestly there are endless combinations you can make, this is just a starting point.

I love this time of year and I really love putting food up to enjoy in the winter.

See you at pick-up.

Mo

 

Posted in 2018, Cabbage, Recipes

CSA Week 20

Hello CSA Members!

Here is what we *hope* to bring you for Week 20 of our CSA:

REGULAR SHARE
Roasted Chilis
CHOICE: Eggplant OR Celery
CHOICE: Onions OR Garlic
CHOICE: Potatoes OR Brussels Sprouts
CHOICE: Tomatoes OR Assorted Peppers
CHOICE: Arugula OR Mustard Greens
CHOICE: Kale OR Cabbage OR Swiss Chard OR Collard Greens

LARGE SHARE ADDITIONS
Tomatoes AND Peppers
Potatoes AND Brussels Sprouts
Beets

FRUIT SHARE
Apples, Pears, & Plums

 

 

Posted in 2018, Farm, Newsletter

Basil Bunches and Making and Freezing Pesto

Fall is here and it is time to start saying goodbye to Summer crops. The shorter days signal crops like tomatoes, peppers and eggplant to stop blooming and to concentrate on ripening the fruit that is set on the plants. Wyatt says the pepper plants will probably finish this year before we even get a frost, a first for Red Wagon.

Basil plants are notorious for wanting to bloom and go to seed. We relentlessly  ‘tip’ every single plant almost daily to keep the plants from blooming and to ensure a long basil season for our Farm. But, alas, nature wins the battle and the basil plants bloom.

This week we will be cutting the basil plants down and will be giving basil bunches as a choice.

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I wanted to give you a heads up so you can have a plan for what to do with all that basil.

This basil is a little tougher and a little more pungent than the early basil tips you got a couple months ago in the small Ziploc bags.  It’s beautiful and delicious, just a little different.

I like to make pesto and freeze it. I love to add pesto to Winter roasted vegetables. It brightens up meals and makes me happy thinking of the Summer bounty.

Below is a basic pesto recipe. You can use any nuts you have, or leave them out all together. Same with cheese, add it or leave it out. Sometimes I  blend only the basil and olive oil and simply freeze it that way leaving me lots of flavor options.

Another heads up; These mature plants make a deep green-darker pesto than pesto made with young early spring plants-something about how the older plants have more chlorophyll now.

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For every 2 cups of basil leaves you will need;

2 cups fresh basil leaves (no stems).
2 tablespoons pine nuts or walnuts or any nuts or no nuts
2 large cloves garlic
2 tablespoons olive oil
2 tablespoons Parmesan-optional
a squirt of lemon just is optional too and salt if you aren’t using cheese, the cheese is usually salty enough for me. Taste your pesto and season accordingly.

PREPARATION


Basic Pesto
Step 1
Remove basil leaves and measure how much you have so you can multiply ingredients according to the recipe. I like to toast my nuts and garlic, you don’t have to but I think it tames and blends the flavors.
Step 2
Put the nuts (toasted or not) and garlic-if using- in a food processor and pulse a few times then add the basil and pulse a few times-with the machine running slowly dribble in the oil and process until
the mixture is smooth.
Step 3
Add the cheese if you are using it, and process very briefly, just long enough to combine.
Store in refrigerator for up to a week,  or freezer for up to 9 months.

Mines going in the freezer. I like to freeze it flat in a Ziploc so I can break off pieces as I need it and reseal the bag.

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See you at pick-up.

Mo

 

 

Posted in 2018, Herbs, Recipes

CSA Week 19

Hello CSA Members!

Here is what we *hope* to bring you for Week 19 of our CSA:

Winter Squash

REGULAR SHARE
CHOICE: Basil Bunches OR Zucchini
Carrots
CHOICE: Peppers OR Eggplant
CHOICE: Beets OR Potatoes
CHOICE: Celery OR Parsley OR Radishes
CHOICE Tomatoes OR Cherry Tomatoes
CHOICE: Brussels Sprouts OR Cabbage OR Arugula
Winter Squash

LARGE SHARE ADDITIONS
TWO Choices Basil OR Zucchini
TWO Choices Brussels Sprouts OR Cabbage OR Arugula
Beets AND Potatoes

FRUIT SHARE
Apples and Pears

 

 

Posted in 2018, Farm, Newsletter