Chubby Bunny CSA in the Big Apple

FARM NEWS 11.14

2011-11-14T15:24:00.001-05:00

Hi Folks,

Well the snow has finally melted (pictured is the farm during the week that we missed distribution) and we've managed to go back out in the field to dig roots and chop greens. The garlic is planted, the cover crops are in, the compost is spread, the crew is off for the winter. I've been to the USDA in Torrington to get a grant started for a tomato greenhouse. There's plenty to do but more time to do it. And so begins the off season...Crop planning, machine work, greenhouse building, milking the cow, tending the chickens, and best of all, sledding with the kids!

Here's the final share:

Butternut

potatoes

beets

onions

kale

collards

parsnips

We hope you've enjoyed your share this season, thanks for participating in Chubby Bunny Farm CSA!

Dan and Tracy

RECIPE: Tips on Kale (Storage, Handling, Culinary Uses)

2011-11-14T08:48:00.003-05:00

Storage and Handling:

Store Kale in a loosely closed plastic bag in your refrigerator for up to a week.

You can take one a plastic shopping bag and put the Kale in leaf-end first. Then wrap the handles around the bottom of the stems. This will keep the leaves crisp and fresh and expose just the end of the stems.

Now you have a personal choice to make before cooking your kale: do you cook the stems with your kale or discard them? You can go both ways but keep in mind that the stems are tougher than the leaves, and you will need to cook the kale longer so that the stems are tender.

An easy way to de-stem kale is to grab an individual kale leaf and hold it by the stem with the leaf pointing downward. Wrap your fingers around the stem and gently glide them down the stem; this action will separate the leaf from the stem.

For Curly Green Kale, hold the leaf the same way and grab one side of the leaf and tear downward separating half of the leaf from the stem and then continue to the other side.

Culinary Uses:

Kale is usually best when cooked; there are some exceptions though (try the kale salad recipe!). Kale can be steamed, boiled, braised, sautéed, added to soups, pastas, rice -- you name it.

Kale is one of the most nutritionally dense vegetables and can be made in so many delicious ways. Be creative and give it a try!

RECIPE: Roasted Vegetable Salad with Sherry Dressing

2011-11-14T08:44:00.001-05:00

Ingredients

For the vegetables:
2 TBSP vegetable oil
6 cloves garlic, quartered
1 small onion, cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/2-inch chunks
1 small celery root, peeled and cut into 1/2-inch chunks
2 medium Yukon Gold potatoes peeled and cut into 1/2-inch chunks
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the salad and dressing:
1/2 lb. hardy greens (spinach, kale, or escarole), stemmed if necessary
1 tsp chopped fresh marjoram
1 tsp chopped fresh sage
1/4 cup sherry vinegar
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
About 1 oz. shaved or grated Parmesan cheese

Roast the vegetables:
Heat the oven to 425°F. In a large bowl, toss the oil, garlic, onion, carrots, potatoes, sweet potato, celery root, salt, and pepper to coat the vegetables well. Spread them out in one layer on rimmed baking sheets and roast, stirring frequently, until tender and brown, 25 to 30 min.

Make the salad and dressing:
When the vegetables are almost finished, put the greens in a large stainless steel mixing bowl; set aside. (If you don’t have a stainless bowl, see below.) In a small bowl, whisk the herbs, vinegar, and olive oil. Season with salt and pepper. Drizzle half the dressing (reserve the rest) over the greens and set the bowl over a burner heated to medium. With tongs, toss the greens in the bowl over the heat just until the greens begin to wilt.

(If you don’t have a stainless bowl, heat half the dressing, reserving the rest, in a small saucepan and toss it with the greens in a mixing bowl off the heat.)

Add the hot cooked vegetables to the greens and toss well. Distribute the salad among four plates, top with the Parmesan, and drizzle on the remaining dressing or pass it at the table. Serve warm.

RECIPE: Spiced Cinnamon Rolls with Maple Glaze (and Delicata squash!)

2011-11-14T08:39:00.000-05:00

HANDS-ON:23 Minutes
TOTAL:2 Hours, 25 Minutes
COURSE: Breads

Ingredients
Rolls:
1 cup warm water (100° to 110°)
1 tablespoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
11 9/10 ounces bread flour (about 2 1/2 cups)
6 47/100 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup mashed cooked delicata squash (about 1 [1-pound] squash)
1 tablespoon canola oil
Cooking spray
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons water
3 tablespoons finely chopped walnuts, toasted

Glaze:
1/3 cup water
1/2 cup maple sugar or light brown sugar
1 tablespoon butter
1 tablespoon half-and-half
1/2 teaspoon vanilla extract

Preparation
1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts. Roll the dough, jelly-roll fashion, starting with long side. Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.

4. Preheat oven to 375°.

5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.

6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

RECIPE: Quick Sweet and Tart Beet Dressing

2011-11-06T21:19:00.000-05:00

Ingredients:

1 cup of chopped up beets (about 1 large beet)
½ yellow onion, chopped
2 tbsp of honey
1 clove of crushed garlic
2 tbsp apple cider vinegar
½ cup of plain fat free Greek yogurt

Directions:

Place all of the ingredients into your food processor and puree until the mixture is smooth. Makes about 1 ½ cup.

RECIPE: Roasted squash with sundance sausage

2011-11-06T21:16:00.001-05:00

1 lb sundance hot or sweet sausage cut into bite sized pieces
1 onion chopped
1 winter squash peeled and diced
3 cloves garlic minced
1 tbsp dried thyme
1 tbsp olive oil
2 potatoes diced

Preheat oven to 375. Place all ingredients in a large bowl and stir to combine.

Pour mixture into a large glass baking dish and roast uncovered for 45 min turning mixture with a spoon every 15 minutes until veggies are tender and meat is cooked through.

FARM NEWS NOV. 6

2011-11-06T19:56:00.000-05:00

Hi Folks,

Wow what a week - snow, no electricity, it really took us by surprise! Usually we don't expect snow until late December. We actually had lots of fun with the predicament; candles at night with the kids, playing in the snow.. However the foot of packed snow on the crops made them unharvestable, so thanks for baring with us for a week of unbounty! We've decided to extend the season by one week to make up for week 21's absence. Now that the snow has melted and we can actually enter the fields with the tractors, we still have food available for distribution as long as the ground is not frozen.

Unfortunately, many of our greens have been mashed down to the ground by the heavy snow, and so are unharvestable. (Pictured) (Mustard, Braising Mix, Turnip Greens...) Fortunately the Kale survived the weather!
Here's harvest # 21:
Kale
Potatoes
Beets
Onions
Carrots
Rutabega
Parsnips
Winter Squash
Greens???
Enjoy!!
Dan and Tracy

RECIPE: Onion Cheese Bread PLUS How to Caramelize and Freeze Onions

2011-10-30T21:56:00.002-04:00

Recipe Ingredients:

1/2 cup chopped onion
1 tablespoon butter
1 egg, beaten
1/2 cup milk
1 1/2 cups biscuit mix
1 cup grated American cheese, sharp, divided
1 tablespoon poppy seeds
2 tablespoons melted butter

Preparation:

Cook onion over medium low heat in butter until tender and lightly browned, about 6 to 8 minutes.

Whisk together the egg and milk; add to biscuit mix and stir until just moistened.

Add onion and half of the cheese.

Spread batter in a greased 8-inch baking dish.

Sprinkle remaining cheese and poppy seeds over the top. Drizzle with a little melted butter. Bake for 20 to 25 minutes at 400°. Serve hot.

PLUS...

If you have a lot of onions at home right now, here is a great tip from Ann Tilley on what to do with all of them:

“We try hard every week to use up the more perishable parts of the share, like the greens, and as a result sometimes we end up with tons of the root vegetables just hanging out (like beets!). Right now we have seemingly 100s of onions, and they are gigantic onions. You can caramelize and freeze the onions and then add them to omelets and frittatas, mashed or baked potatoes, roasted vegetables, pizza, pasta, many things. Here are the general directions":

1. Peel the onions and slice in half down the pole.
2. Slice crossways into thin slices.
3. Heat enough olive oil in a pan over medium heat to coat the amount of onions you are going to cook.
4. Add the onions, toss them in the oil and sprinkle with a pinch of salt.
5. You can cook them over medium heat in the beginning as they release liquid. Stir them intermittently.
6. As they have given off most of their liquid, you need to reduce the heat to low/very low and stir more frequently.
7. Be patient and wait for them to develop a golden brown or even deeper brown color. You can taste occasionally to see if they have developed the amount of sweetness and caramelization you like.
8. If they are sticking and you are getting a lot of brown bits stuck to the pan you can deglaze with a bit of water, wine or vinegar, but I did not need to do this.
9. When they are done to your liking, portion and freeze for up to 2 months. You can portion in baggies or any other freezer safe container but another good idea is to portion into muffin tins and freeze, then put all your muffin size portions in a big ziploc bag. The quantity will be dramatically less than what you started with.

The overall idea is to cook them slowly over low heat - you are NOT trying to brown them quickly or stir fry them.

RECIPE: Ground Cherry Marmalade

2011-10-30T21:52:00.000-04:00

Recipe Taken from "The Farm Journal's Country Cookbook"

3 cups Ground Cherries husked and washed
2 cups Pears cooked, drained, and diced finely
¾ cup Water
½ cup Crushed Pineapple (drained)
¼ cup Lemon Juice
7 cups Sugar
½ bottle Liquid Fruit Pectin

Combine ground cherries, pears, and water: cook slowly for approx. 25 minutes.
Add the pineapple, lemon juice, and sugar-bring quickly to a full rolling boil. Add pectin: boil rapidly for 3 min.

Remove from heat and alternately skim and stir marmalade for 3 minutes.

Pour into hot sterilized jars: seal. Makes 7 one half pint jars.

RECIPE: Ground Cherry and Vanilla Compote

2011-10-30T21:50:00.001-04:00

2-3 cups ground cherries
1 cup sugar
1/4 cup lemon juice
1 vanilla bean or 1 tsp pure vanilla extract

In a saucepan, mix together the ground cherries, the sugar and the lemon juice. Split the vanilla bean lengthwise and with the tip of a knife, remove all of its seeds. Add the seeds and the bean to the pan. If you use vanilla extract, add it only after the compote has finished cooking. Stirring frequently, bring the mixture to a boil. Simmer for about 25 minutes or until the cooking juices are slightly syrupy. Remove the vanilla bean and pour the compote into sterilized jars. Serve with toast, cookies or vanilla cake.

RECIPE: Egg Tip

2011-10-30T21:48:00.001-04:00

Since many people are going to be getting a LOT of eggs for the next couple of weeks you should keep in mind that older eggs are easier to peel when hardboiled than fresh eggs are, so people should cook up their fresh eggs but whatever sits in their fridge for awhile they may wish to hardboil for salads, deviled eggs, etc.

RECIPE: Rustic Onion Tart Recipe

2011-10-23T21:40:00.000-04:00

Ingredients
1 Pâte Brisée (tart dough) for one 10-inch tart or 1 packaged, flat pie crust (Trader Joe's has one in their frozen section)
3 medium sized red onions
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
3/4 cup (not packed) roughly grated Gruyère Swiss cheese

Method:
If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

Peel and slice the onions. Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent.

Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out.

Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.

Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese.

Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Sprinkle the remaining cheese over the top of the tart.

Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.

RECIPE: Leek and Delicata Squash Soup

2011-10-23T21:39:00.000-04:00

2½ lb. Delicata squash, halved lengthwise, seeds removed
2½ Tbsp. unsalted butter
2 large leeks, white and tender green parts, chopped
½ tsp. dried thyme
2½ cups vegetable or chicken broth
¾ tsp. salt
½ tsp. freshly ground pepper
Sour cream, for garnish

Preheat oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin. Set aside.

Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.

Using a blender (note, an immersion hand blender probably cannot handle the leeks), purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)

Season with the salt and pepper. Ladle hot soup into individual bowls, then top with sour cream.

RECIPE: Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

2011-10-23T21:37:00.000-04:00

Time: 1 hour

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional.

1. Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.

2. While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.

3. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Yield: 2 to 3 servings.

FARM NEWS 10.23

2011-10-23T19:44:00.003-04:00

Hurray! Twenty weeks of vegetables!

Our work at the farm continues: spreading compost, seeding cover crops, prepping ground for the garlic planting, harvesting for CSA distributions. The farm is beautiful right now with the fall colors all around, the rye sprouts turning the fields green, the slowed pace of the work. Tracy and I are happy and relieved that three of our crew will be coming back for the 2012 season (Kasey, Tonya, and Dakota.) What a blessing to know we have such an excellent crew lined up for another season!

Despite a relative abundance, we're now feeling the pinch from the brutal rainy weather of the summer's end. Cabbages, carrots, daikon, spinach, rutabegas, all small and slow to grow in wet ground. Thankfully, we ought to have plenty of food to get us to the middle of November, just not the overabundance we had last year. Such is the reality of the real growing season in New England!

Now that our farmer's market in Norfolk is finished for the season, our family celebrated by taking a hike up the mountain overlooking the farm. With no trail to follow, we bushwacked our way up the ridgeline, Baxter on my shoulders, Bea, Tracy, and Sedge leading the way. Forty minutes into the hike and we were at the top, with a beautiful view of the farm and surrounding mountains. (Pictured).

We are so blessed to live amongst such beauty, and thankful for the time, finally, to "recreate."
Here's approximate harvest #20:
"new" radishes
baby chard/spinach mix
onions
beets
carrots
potatoes
leeks
winter squash
parsnips
Kale/ Collards
turnip greens
parsley
Enjoy!
Your farmer,
Dan

FARM NEWS 10.17

2011-10-16T19:36:00.002-04:00

Hi Folks,

This week was fun; harvesting, spreading rye seed for cover crops, chisel plowing. And what great news that Dakota, Kasey and Tonya will all be coming back for 2012! And Dakota's friend, Mira, has signed on too. So we have four experienced apprentices coming to work with us, and Tracy, Beatrice, Baxter and I are so happy to have them all back! (+ Mira). So, based on our equipment and labor, we've decided to increase the Chubby Bunny CSA to 300 full shares from 270. We're confident that even given the extremes in weather, we should be able to produce enough for everyone...Also the increase should help our family pay down our farm equipment debt and start realizing a year to year savings for our retirement. Retirement for a farmer? Yes, this is the potential for a CSA farm. There is no 401K. There are no savings. We are living year to year, season by season. We are hoping to turn this corner soon when we can stop investing so much and start realizing financial security. According to our friends the Denisons of Denison Farm CSA (farmers of 30 years) say we are just about on track since we've been in business 11 years. Some members might be shocked at our financial realities but we actually feel pretty lucky to be solvent considering the economic climate for many farmers right now. And we have CSA to that for that. So onward we go planning for the next season, as the old joke goes, "What's the farmer's biggest asset? Next Year!"

Here's the harvest:
carrots, potatoes, beets, cabbage, onions, garlic, kale, fennel, radishes. winter squash

RECIPE: Pickled Beets with Red Wine (Easy Canning Recipe)

2011-10-16T19:01:00.001-04:00

... in case you feel inundated with beets. This is pretty easy and a decent intro to canning:

Makes 7-8 pints

Ingredients:
6 pounds beets , with their rootlets and 2 inches of their tops, well scrubbed
1 teaspoon whole cloves
2 4-inch sticks cinnamon, broken into pieces
1-inch piece fresh ginger, thinly sliced
3 cups sugar
2 cups red wine
3 cups red wine vinegar
1 teaspoon pickling salt

Directions:

(Have ready 7-8 pint-size mason jars with 2-piece lids, a large canning kettle full of barely bubbling water and a medium saucepan of hot water. Immerse the jars in the kettle and immerse the lids in the saucepan until you are ready to use them.)

Put the beets into a large pot and pour enough boiling water over them to cover them. Return the water to a boil and boil the beets 15-35 minutes, depending on their size, until they are just tender

Drain the beets and cover them with cold water. When they are cool, trim them and slip off their skins. If they are large, half or quarter them—or, if you like, slice all the beets into ¼-inch thick rounds.

Tie the cloves, cinnamon and ginger in a spice bag or scrap of cheesecloth. Put this into a nonreactive pot with the sugar, wine, vinegar and salt. Bring the contents to a boil, stirring to dissolve the sugar and salt. Simmer the syrup, uncovered, for 10 minutes.

While the syrup simmers, pack the beets into pint mason jars.

Remove the spice bag from the pan and pour the hot syrup over the beets, leaving ½ inch headspace. (Make sure there are no air bubbles in the jars.) Close the jars with two-piece caps (lids just fingertip tight). Process the jars for 30 minutes in a boiling-water bath. (Make sure the water is boiling all the time. If it stops boiling, do not count that time toward the 30 minutes. Make sure the jars are covered by at least 1 inch of boiling water at all times.)

(Remove the jars, setting them several inches apart on a clean dish towel; let them come to room temperature. When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Another test is that when the jars are cool and sealed, you should be able to pick up each jar just by its lid.)

Store in a cool, dry place for about 3 weeks before eating. (It’s best to remove the rims before storing as they can trap water.)

RECPE: Kale and Winter Squash Gratin

2011-10-16T18:59:00.000-04:00

Ingredients
1 medium winter or butternut squash (about 1.5 pounds), cut in half and seeded
1 tablespoons canola oil
4 ounces kale (stems trimmed and large ribs removed), rinsed and cut into thin slices
2 medium cloves garlic, minced
Coarse salt
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Pinch allspice
Leaves from 4 sprigs of thyme, coarsely chopped
3/4 cups heavy cream (or 1% milk for lighter mixture)
1 1/2 tablespoons finely grated bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions
1. Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 -quart) gratin dish.
2. Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
3. Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted.
4. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
5. Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
6. Combine the nutmeg, allspice and thyme in a small bowl.
7. Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
8. Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
9. While the vegetables are baking, combine the bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
10. Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables.
11. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.

RECIPE: Super Easy Garlic Potato Pie

2011-10-16T18:57:00.000-04:00

Ingredients: 1 lb of scrubbed boiling potatoes.
6 cloves fresh garlic, sliced finely.
1 cup of milk.
¼ cup of breadcrumbs.
3 tablespoons of grated Parmesan cheese.
3 tablespoons of butter

Instructions:

Preheat your oven to 380°F.
Slice potatoes thinly.
Butter a 9-inch pie plate.
Arrange a layer of potatoes, garlic slices, parmesan and slices of butter.
Repeat using the rest of the ingredients (other than the milk), saving some of the cheese and the butter.

Heat the milk and pour over top of the potatoes.
Top with bread crumbs and remaining cheese and butter.

Bake for 1 hour, until the potatoes are tender and top has turned golden brown. Enjoy!

RECIPE: Veggie Fajitas With Quinoa

2011-10-09T21:58:00.000-04:00

Ingredients:

1 cup dry quinoa, rinsed
Soft tortillas
1 onion, sliced thin
2 bell peppers, sliced thin
2 cloves garlic, minced
1 hot pepper, minced
1 bunch collards, sliced thin, rinsed
1 bunch cilantro, rinsed, chopped
2 limes
Sea salt to taste
Black pepper to taste

Directions:

Add quinoa and 2 cups water to small pot and bring to a boil. Reduce to a simmer and cover pot. Cook 20 minutes until tender.

In a wide skillet sauté onions and peppers in 1 tbsp olive oil for 5 minutes. Add garlic hot pepper and sauté another 3 minutes. Add collards and cover pot for 3 minutes until greens are wilted.

Turn off heat and add cilantro and squeeze 1 lime into pot add sea salt and pepper to taste and stir to combine.

Heat up tortilla in a pan then add a spoonful of quinoa then 2 spoonfuls of veggies add more lime juice if desired and wrap tortilla. Yum!

RECIPE: Easy Potato and Onion Dish

2011-10-09T21:57:00.001-04:00

Ingredients

4 potatoes, sliced
1 large sweet onion, sliced
1/4 cup butter, sliced
1 tablespoon dried parsley
salt and pepper to taste
2 garlic cloves, minced (or garlic powder)
(optional) shredded cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch casserole dish, mix the potatoes, onions, butter, garlic, and parsley. Season with salt and pepper.
Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender. Add the cheese the last 10 minutes of cooking.

RECIPE: Roasted Winter Squash with Gorgonzola Cheese

2011-10-09T21:55:00.000-04:00

Ingredients
1 medium winter squash (about 1-1/2 pounds), rinsed
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
Freshly ground black pepper
1 to 2 oz Gorgonzola cheese, crumbled

Directions
1. Preheat oven to 400 degrees F.

2. Peel the squash if desired. Halve the squash and scoop out and discard the seeds and strings. Cut into 1-inch wedges.

3. Brush a roasting pan lightly with some of the butter.

4. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 30 minutes.

5. Turn the wedges over and continue to roast until tender and browned, about 30 minutes more.

6. Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly. Serve.

FARM NEWS 10.10

2011-10-09T19:27:00.001-04:00

Finally the sun is shining! We are so happy to see the sun and have a little taste of Indian summer. It really boosts spirits at the farm. We did have a pretty good frost this past week and the crew was busy covering the tender greens. The frosty mornings create a shift in our harvest routine a bit. Throughout the season - especially in the hot summer months, we are racing to harvest the tender greens - salad mix, chard, arugula, spinach, before the sun gets up and heats them up. Now we have to harvest these items the afternoon before distributions so we aren't trying to cut them in the morning with the frost on them. The greens can hold up in a frost as long as you are careful with them and let them warm up a bit. These sunny warm days are a blessing for fall greens. The more sun and heat they get, the longer into the final weeks they'll be in the share.

This week's pics: Fennel harvest. Beets in the field. This picture tells a lot about the farm right now. You can see that we've plowed in all around this patch of beets that we still have to harvest. We're trying to get as much ground as possible in cover crops ahead of the cold weather...

Here's what we'll be harvesting this week:

potatoes, onions, peppers, beets, carrots, lettuce, kale, garlic, winter squash

FARM NEWS 10.2

2011-10-02T18:48:00.001-04:00

Well, it's only getting wetter at the farm. Thank goodness the crops are still harvestable, thank goodness our crew's spirits are high, and thank you all for signing on with our farm, rain or shine!

First, about rotting potatoes. Unfortunately, a fifth of the potatoes are decaying, and a percentage of those go through the harvest undetected. Please understand we're trying to catch the bad ones before they get to you but we're not always successful. The same can be said of the peppers, which are at their peak harvest right now, and don't appreciate sitting on wet ground...

News from the field:

Despite the challenging conditions we're presented with at harvest, we did manage to start spreading compost this week, preparing ground to be cover cropped with rye ahead of the coming winter. Spreading compost with the manure spreader is a spring and fall activity at the farm, the aim of which is to improve the tilth and fertility of our soils. Our compost is made by mixing horse manure, cow manure, sawdust, and old hay, and letting it cure over time. Well made, it's both earthworm food and plant food. We've included a picture of muck spreading this week.

Here's an approximation of your share:

celeriac

potatoes

carrots

onions

beets

garlic

leeks

winter squash

kale

peppers

hot peppers

Enjoy!

Dan and Tracy

RECIPE: Avigail’s Grandmother's Dairy-Free Apple Cake

2011-10-02T18:12:00.004-04:00

4 cups diced apples, approx 4 apples(macs are best)
1¼ cups sugar
2/3 cups oil
2 eggs, beaten
3 cups unsifted flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ cup raisins
1 tablespoon applesauce OR 1 mashed banana
Chopped walnuts if desired – some in batter & some on top

Method:
Mix apples & sugar and let stand for 15 minutes. Add oil, then eggs, then dry ingredients. Mix well. Grease bottom & sides of 2 loaf pans. Bake at 350 degrees for 1 hour.

Cool before removing from pan.

RECIPE: Sweet Pepper Pasta with Kale

2011-10-02T18:11:00.000-04:00

Ingredients
1 (8 ounce) package uncooked farfalle pasta
1 tsp olive oil
sweet peppers, chopped
1 c roughly chopped kale
4 cloves garlic, chopped
fresh basil, chopped
1 pinch ground cayenne pepper
salt and ground black pepper to taste
4 ounces feta cheese, crumbled

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.

Heat oil in a skillet over medium heat. Stir in sweet peppers, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

RECIPE: Creamy Potato Leek Soup

2011-10-02T18:10:00.001-04:00

Ingredients
4 potatoes, peeled and cubed
2 1/2 cups low-sodium chicken broth
3 leeks, sliced
1/2 cup heavy cream (or 1% milk)
1/2 pound bacon, cut into 1 inch pieces (optional)

Directions
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside.

Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

RECIPE: Easy Roasted Winter Veggies

2011-10-02T18:08:00.000-04:00

1 Winter squash, peeled, large dice
2 carrots, cleaned, half moon slices
1/2 onion, diced
1 tbsp olive oil
1 tsp garlic powder
1 tbsp fresh parsley, rinsed, chopped

Preheat oven to 400 degrees. Combine all ingredients except parsley in a bowl and mix to combine. Spread out evenly on a parchment lined baking sheet. Roast veggies turning the veggies every 15 minutes until 45 minutes have elapsed and they are golden brown and tender. Remove from oven and sprinkle with parsley. Serve hot!

RECIPE: Easy Fall Salad with Cranberry Vinaigrette

2011-09-25T20:53:00.000-04:00

Ingredients
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper
Salad Mix
1 head endive, chopped
1 Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese

Directions

Vinaigrette: In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.

Core and julienne pear.

In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

RECIPE: Onion Soup

2011-09-25T20:52:00.000-04:00

2 tbsp olive oil
2 cups sliced onions
1/3 cup peeled garlic cloves (12-14 cloves)
2 bay leaves
2 ½ tsp salt or to taste
6 turns of freshly ground black pepper
2 qts chicken stock
1 tbsp minced garlic
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
2 cups diced bread
½ cup heavy cream
½ cup grated parmesan
1 tbsp fresh parsley, chopped

1. Heat oil and add onions, cloves of garlic, bay leaves, salt and pepper. Caramelize the onions for at least 7 minutes.
2. Add the stock, minced garlic and basil and thyme. Bring to a boil, reduce heat and simmer for 40 minutes.
3. Increase the heat and whisk in the bread and cream. Whisk until the bread is dissolved, about 10 minutes.
4. In a blender or using a stick blender, puree the soup until smooth.
5. Whisk in the parmesan and parsley.
6. Season to taste with salt and pepper.

RECIPE: Quick Baked Leeks

2011-09-25T20:51:00.001-04:00

Ingredients:
2 Tbsp olive oil
1/4c flour
1 1/2c skim milk
1/2c cheddar cheese, shredded
1/2 tsp garlic powder
salt and pepper to taste
4 medium leeks, halved lengthwise

Directions:
1. Preheat oven to 400 degrees. Grease 9x12 in baking pan
2. Melt butter over low heat. Stir in flour until smooth.
3. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt and pepper. Remove from heat.
4. Arrange the leeks in a single layer in the pan and cover with cheese sauce.
5. Bake for 30 min in oven until leeks are tender and sauce is bubbly.

RECIPE: Skillet Gnocchi with Chard & White Beans

2011-09-25T20:48:00.000-04:00

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese

Preparation
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

FARM NEWS 9.25

2011-09-25T20:00:00.000-04:00

Hi Folks,

This was another wet week, so mostly it was harvesting for distributions and a day of hand weeding greens for fall. Soon it'll be time to spread compost and seed cover crops for winter, with 2012 in mind... Thank goodness for such a great crew, harvesting in pounding rains, cheerfully learning the "ins and outs" of farming in the extremes of a new New England climate. Will the rains only come harder next year? Will it be a drought? We wonder and will plant accordingly. Some on the low, some on the high. Wouldn't it be great to have an easy year, 1 inch of rain per week, with a dry spell in August?

This week's picture: direct seeded fall turnips coming up next to the leeks.

Here's the approximate share for week 16:

onions

carrots

beets

chard/ salad mix

collards/ broccoli greens

peppers

hot peppers

potatoes

winter squash

garlic

fennel

cabbage (small, thanks to excessive rains)

lemon balm

leeks

Enjoy!

D+T+B+Bax

FARM NEWS 9.18

2011-09-18T21:20:00.001-04:00

Hi Folks,

Well, we're at week 15 and the final planting of fall greens like spinach, baby kale, broccoli raab, arugula, salad mix, mustard greens, and baby turnips are all in the ground. The land was finally dry enough to drive on with the tractor to mow down old crops, chisel plow and rototill to prep ground for planting. We also found time between the weekly harvests, to bulk harvest the winter squash (looks like a terrific crop!) and finish the onion harvest.

We'll attempt this week to start spreading compost and prepping ground for our garlic and winter cover crops. If the weather turns wet we'll sit in the greenhouse and chop the stems of garlic and divide it into seed for planting and bulbs to give out in the shares.

This week's pictures: Baxter and Dan direct seeding kale.

Your approximate share this week:

onions

potatoes

peppers

leeks

salad mix

chard

kale

winter squash

carrots

beets

lemon balm

Enjoy!

Dan and Tracy

RECIPE: Carrot Soup with Ginger and Lemon

2011-09-11T21:50:00.000-04:00

This soup can be eaten hot or cold. With the back & forth weather we've been having lately, it's nice to have the option. If you use a food processor to chop your veggies, it will cut down on your chopping time. This is a very quick & easy summer soup. Lovely!

Ingredients:

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
2 tablespoons finely chopped peeled fresh ginger
2 cloves minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or vegetable stock (I use vegetable stock purchased from the store)
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated

Preparation:

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender, or use an immersion blender (it turns out smoother in a regular blender). Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot, if desired.

RECIPE: Baby Greens with a Warm Gorgonzola Dressing

2011-09-11T21:48:00.000-04:00

Ingredients
4 slices bacon
1 pear, thinly sliced
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted pecans

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.

Toss the baby greens, pecans, pears, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

RECIPE: Roasted Beets and Sautéed Beet Greens

2011-09-11T21:46:00.000-04:00

Ingredients
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Directions
Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. (If you wish to peel the beets, it is easier to do so once they have been roasted)

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

FARM NEWS 9.11

2011-09-11T21:21:00.002-04:00

Hi folks,

It rained and rained last week, soaking already soaked crops and soils, sending our season headlong out of summer and into fall. We really couldn't do anything but just eek out our harvests for distributions until Friday afternoon, when we finally had dry enough conditions to handweed fall greens. Where would we be without a really great crew of apprentices, smiling in the pounding rain, hauling in potatoes out of the mud? And really good raingear too.

The crops can't be appreciating all the moisture, hopefully we'll pull through with minimal damage. I know many other farmers in this area have been hard hit by it all. Several CSA farms I know of have lost half or more of what was left for the fall. Even farms on high dry ground are starting to feel the stresses inherent with excessive moisture. So I'm thankful for the relative bounty that continues to pour in, and hope you've been enjoying it as well!

This week's probable share:

Sweet Peppers

Onions

Leeks

Chard

Kale

Salad Mix

Beets

Carrots

Parsley

Winter Squash

Hot Peppers

Enjoy!

Dan and Tracy

Pictured is early morning salad harvest

RECIPE: Sesame Soba Noodles with Kale

2011-09-04T23:02:00.001-04:00

1 package soba or udon noodles

For the sauce:

1 clove garlic
1/2 c tahini
3 tbsp tamari
2 tsp maple syrup
1 tbsp apple cider vinegar
1/2 c twig tea

For the kale:

2 tbsp sesame oil
1 bunch kale or Swiss chard, chopped and rinsed
1/2 c leek, cut into half moon slices, rinsed

Cook the pasta in 2 quarts of boiling water for 8 minutes. Check for tenderness, drain set aside and pour a splash of sesame oil over to keep from sticking.

In a blender combine all the sauce ingredients. If the sauce is too thick add more tea. Blend until smooth.

In the same pot that you cooked the noodles heat the sesame oil and add the leek. Sauté for 2 minutes, then add kale and cover the pot. Let steam 3 minutes and uncover the pot. Turn off the flame and stir to combine.

To assemble: add noodles to a bowl, add kale then top with sauce, enjoy with chopsticks!

RECIPE: Grated Carrots and Beets

2011-09-04T22:59:00.001-04:00

Ingredients:
- 1 pound carrots
- 1 pound uncooked beets (get small, young ones, with smooth skin and firm flesh)
- 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste
- 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil)
- 1 tablespoon honey vinegar (or cider or balsamic vinegar)
- 1 teaspoon strong Dijon mustard
- Tabasco sauce or poblano pepper flakes, to taste
- Smoked salt (or regular sea salt, or gomasio, or zaatar)
- Freshly ground black pepper

Optional add-ins:
- Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped
- Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds)
- Shaved parmesan or cubed feta cheese or crumbled blue cheese
- Mâche or baby spinach leaves
- A grated apple or shallot
- Any dried herb, spice, or spice mix you think might work

Serves 4 to 6.

Trim, peel, and grate the carrots and beets with a box grater or the grating disk of your food processor. Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.

Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice.

RECIPE: Sweet Onion Jam

2011-09-04T22:58:00.001-04:00

(use with roasted or grilled pork, steaks, grilled chicken or duck)

Ingredients:
1 lb sweet onions
1 1/2 tbsp unsalted butter
1/2 c light brown sugar
1/4 c dark corn syrup
2 tbsp balsamic vinegar
1/4 c dry red wine
dash salt

Directions:
1. Peel and cut onion lengthwise in thin slices
2. Melt the butter in a large skillet, add sliced onions and cook covered over med-low heat until tender and translucent. Stir frequently
3. Combine remaining ingredients and add to sliced onions. Stir to blend,
4. Bring to a boil, reduce heat to low and simmer for about 40 min until syrupy.
5. Pour into a bowl and cool to room temperature.
Refrigerate up to 5 days or freeze for later use.

FARM NEWS 8.29

2011-08-29T20:00:00.000-04:00

Greetings all!

Well the good news is that all are well at the farm and there hasn't been too much damage and we are all trying to get back to normal. We are still currently without power but we can't see how that will have too much effect on the CSA shares this week. Of course we won't have refridgeration in the cold room but that shouldn't be too much of an issue as we have had nice cool nights. Anyhow, we are lucky that the sun came out and the flood waters receeded because Sunday was quite a day.

During heavy rains we are often locally flooded especially on the farm road. Dan knew Sunday morning that chances were good that the main road would be flooded as well. He drove off to milk the cow. ( I think most of you know by now that we live about a mile away from the farm, or about 6 miles when our little farm road is flooded.) As he drove he witnessed waters rising and new he only had a limited amount of time to milk and do the chores before the road would be impassable in all directions - north, south, east and west. After milking he noticed that the brook on the southern edge of the farm was flooding the southwestern most corner - tomatoes, eggplants and peppers were all under about 2 feet of water. Even more dire, was the fact our two pigs also live in this area of the farm. Dan went out to them with the tractor and found them up to their chests in water. He cut open their fencing and let them out, leading them to higher ground with fresh food and milk. Without an alternative pen for them and knowing the water on the road was rising with every minute he decided they would be fine on the loose and stick close to the barn.

He got in the truck and headed for home. Alas, it was too late and the road was impassable. What to do? Well he went back to the farm and parked the truck and headed out on foot. He crossed a small bridge on the south of the farm and headed into the woods. Dan was able to bushwack through the woods, crossing a small (thigh high) stream to come out through our neighbor's property. Needless to say they were a little surprised to see Dan in full rain gear emerging from their back pasture.

It sounds like a little bit of a harrowing adventure, doesn't it? Well Dan is just the sort to throw himself in to the moment and do what needs done with a hearty sense of adventure. Later, in dry clothes, he took Beatrice and the pup out exploring.

This morning all was back to work as normal at the farm. The piggies were huddled in the barn. The farm crew all showed up on time ready to go to it. So here we go again for another CSA harvest.... Since I'm not home right now and Dan and I are in scatttered directions I can't give you the exact harvest but it will probably include beets, carrots, potatoes, leeks, onions, kale, peppers, tomatoes...

We hope all of you have weathered the storm without too much damage.

Have a good week!

Tracy

RECIPE: Easy Double Tomato Bruschetta

2011-08-21T22:52:00.001-04:00

Ingredients:
3 tomatoes, chopped
1/4c sun-dried tomatoes
2 cloves of garlic, minced
2 Tbsp olive oil
1 Tbsp balsamic vinegar
fresh basil, chopped, stems removed
salt, pepper to taste
1 whole wheat french baguette
1c parmesan cheese, shredded

Directions:
1. preheat oven to broiler
2. In a large boil, combine both tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow mixture to sit for 10 minutes.
3. Cut baguette into small 3 inch sections
4. on baking sheet, arrange baguette slices in a single layer, broil until slightly browned.
5. Divide the mixture evenly on top of slices and top with cheese.
6. Broil for 5 min or until cheese is melted.

RECIPE: Orzo with Lemony Leek Sauce

2011-08-21T22:50:00.002-04:00

This pasta dish takes tender leeks out of the soup pot to use as a light pasta sauce. Because leeks can be gritty, slice them vertically before chopping so that you can rinse between layers.

Ingredient List
Serves 6
• 6 medium leeks, white parts only, halved lengthwise and chopped
• 2 Tbs. lemon juice
• 2 Tbs. parsley
• 1 Tbs. olive oil
• 16 oz. orzo pasta
• 1/2 lb. asparagus, sliced into 1/2-inch pieces
• 1/2 cup grated Parmesan cheese

Directions
1. Bring medium pot of salted water to a boil. Add leeks, and cook 10 minutes, or until tender.
2. Drain, and purée in blender with lemon juice, parsley and oil. Set aside.
3. Cook pasta according to package directions. Add asparagus to pasta water during last 2 minutes of cooking.
4. Drain pasta and asparagus, and transfer to large bowl. Top with leek sauce and cheese. Season with salt and pepper, and serve.

RECIPE: Roasted Eggplant and Red Pepper Dip

2011-08-21T22:43:00.003-04:00

From Avigail: If you're not too afraid to turn on your oven these days, here is a delicious way to use your eggplants. I don't know about you, but I love eggplant dip, and when I buy it in the stores it often tends to be a little oily for my taste.

1 medium Italian eggplant, or 2 medium Chinese eggplants, skin peeled off with a vegetable peeler
2 red bell peppers, washed well, and seeded
1 red onion
2-4 cloves minced garlic (I like a lot of garlic in mine!)
1/4 cup good quality extra virgin olive oil
1-2 tsp kosher salt
1/2 tsp ground black pepper
1-2 tbsp tomato paste

For serving (pick one):
Tortilla chips
Pita chips
French Bread
Ciabatta

Preheat oven to 400 degrees Fahrenheit.

Prepare veggies by chopping the eggplant, red pepper, and red onion into roughly 1-inch sized pieces. Put them in a large bowl, then toss well with the garlic, olive oil, salt, and pepper, so that all the vegetables are well coated. Spread them out in one layer on a rimmed baking sheet, then roast them for 45 minutes, tossing the vegetables once during roasting. Once they are done, they will be well-browned and soft.

Let the vegetables cool slightly, then transfer them to a food processor. Pulse the vegetables a few times to break them up, then add the tomato paste and pulse until well-blended and mostly smooth. (I like it smooth with a few larger bits, but you can leave the dip as chunky or as smooth as you like.) Serve at room temperature with chips or bread, or store refrigerated for a few days.

FARM NEWS 8.21

2011-08-21T19:32:00.002-04:00

Hello folks!

We're back to the farm from sunny Colorado enjoying the current thunderstorm. Wow, what a rain! It looks like the crew had a great week at the farm in our absence. It sounds like the big happening while we were gone was a raccoon in the chicken coop. Our neighbor Chris took care of it (with his gun) before it did much damage. I guess now that we are buying in our corn the raccoons need to find something else to get into. Which brings us to corn... local members may have seen Dan's mug shot unloading a load of corn from Howden farm in the Lakeville Journal. We know that corn is such a big summer treat for folks that we don't want you to miss out. Sweet corn in real quantity requires so much land that we'd have to double our land base just to accomidate this crop .... Luckily for us Bruce Howden, in near by Sheffield Mass, does such a bang up job of growing sweet corn and he's just a phone call and short drive away. Having to grow so many different crops for the CSA model is pretty tricky and if there are one or two items Dan can cross off his to do list he can focus on all those other crops that need his attention. So we hope you're enjoying all the corn we're buying in! Our NYC CSA also buys in corn from a local grower, and this has eased our growing difficulties immensely!

This week's picture: Bea and Baxter helping to clean up the garlic.

Here's the likely upcoming harvest:

Corn?

Salad Mix

Onions

Garlic

Beets

Carrots

Tomatoes

Peppers

Cucumbers

Zucchini

Kale

Radishes

Potatoes

Enjoy!

T+D

FARM NEWS 8.14

2011-08-15T00:22:00.000-04:00

Have you ever wondered how it all comes together? How do we plan what to plant and when, what to harvest next, what field work needs to happen asap? Well, this picture kind of says it all. Dan knows all these things from years of farming but his notebook is his key tool for keeping things straight. The inside front cover has his weekly to do list, including harvests. The front cover has the harvest numbers and contact info for each distribution site. The first 5-6 pages are the seeding schedule followed by daily notes for the past 2-3 years. Not only is Dan an extensive list maker (who will extol the therapeutic virtues of blackening completed items with a sharpie) but also a steadfast note taker. Dan has taken extensive daily notes on farm work, weather, family events etc. While you can see from the picture here we aren't talking about spread sheets or anything that technical but the value of this type of record keeping is enormous. Gosh, it seems like the melons are late... a quick glance will tell that we're a week behind from last year or didn't we give out more spinach last year...no, we've given the same amount - that sort of thing. It is so helpful to be able to look back and compare years or even remind ourselves of the little daily events that occur. So let's see August 15, 2010: Dan's dad's birthday, went to grammy and pop's for brunch, Dan fertilized the brassicas, mowed the potatoes, still milking Patches twice a day, our neighbor mowed our drainage ditches for us.

The notebook is also a critical tool for weeks like this upcoming one. The farm family will be away in Colorado for a family wedding and the crew will be running to show. I have to say they really are our best crew ever and are sure they are 110% capable of taking care of things while we are gone. But it will take Dan sitting down with his notebook tonight making lists and planning for the week ahead. It should be a great experience for them, as each person will have their own area of responsibility.

These apprenti are the best ever, please expect a perfect share!

This week's harvest:

Onions

Salad Mix

Beets

Carrots

Tomatoes

Peppers

Eggplant

Cucumbers

Zucchini

Basil

Leeks

Kale

Cabbage

Enjoy!

Your farmers D+T

RECIPE: Smoky Baba Ganoush

2011-08-14T21:09:00.015-04:00

For those of you out there who (understandably) refuse to turn their oven on right now, try out this recipe for Baba Ganoush. It tastes like the eggplant has been roasted, but can be done on the stove.

Ingredients:

3 eggplants
2 tablespoon smoked olive oil (or use 2 tablespoons regular olive oil plus 1/2 teaspoon mild smoked paprika)
2 tablespoons tahini
3 quartered garlic cloves
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper.

As in the picture above, wrap 3 medium eggplants in triple layers of aluminum foil. It's important they are sealed--and again and again--to make sure every drop of moisture stays inside, thus creating a little steam oven. Plus, the eggplants will split and burst over the heat, so they need to be "contained." Set the foil packet directly over a medium flame on top of the stove and leave it be for 20 minutes, turning once, until the eggplants inside are quite soft.

If you don't have a gas burner on your stove, use a medium-heat flame on the grill outside for about the same time, turning once. Or set the packet on a lipped baking sheet in a 450F oven for about 40 minutes. However, if you use the oven, you'll miss some of the smoky taste.

Remove the packet from the heat and cool for a few minutes. Carefully unwrap it--the steam is still ridiculously hot!--and slice the eggplants in half lengthwise. Set them cut side down in a colander set over a bowl to drain a bit--perhaps for 10 minutes. This will help the baba ganoush stay creamy without being watery.

Cut off the top knot from each eggplant, then set it flesh side up on a cutting board and scrape out the inner flesh, leaving as much of the peel behind as you can. A flatware knife works best--a paring knife or kitchen knife is too sharp and will shred the peel as the flesh comes off it.

Why leave the skin behind? It does indeed have some smoky taste, but it will also make the baba ganoush too gelatinous. By the next day, the stuff will be like Jell-O. And since these are make-ahead salads this week, they're all about "the next day."
Scrape the eggplants' flesh into a food processor fitted with the chopping blade.

Add 2 tablespoon smoked olive oil, 2 tablespoons tahini, 3 quartered garlic cloves, 1tablespoon sherry vinegar, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.

That's it. Whir it up and scrape it into a bowl or sealable plastic container. Once again, it'll stay four or five days. And a spoonful next to a crunchy salad is a thing of beauty!

RECIPE: Simple Cucumber Sunomono

2011-08-14T19:38:00.000-04:00

Ingredients:
1 large cucumber, peeled
3 Tbsp rice vinegar
2 tsp white sugar
salt and pepper to taste
1 large carrot, thinly sliced julienne
few drops of sesame oil
1/2 tsp fresh ginger root, minced

Directions:
1. Cut cucumbers in half lengthwise and scoop out large seeds.
2. Slice crosswise into very thin slices.
3. In a small bowl, combine the rest of the ingredients and mix well.
4. Place cucumbers inside bowl and stir so that cucumbers are coated. Refrigerate mixture for at least 1 hr before serving.

RECIPE: Carrot beet apple slaw

2011-08-14T19:36:00.000-04:00

2 carrots, grated
2 beets, peeled and grated
1 apple, peeled and grated
1 tbsp apple cider vinegar
1 small red onion, grated
2 tbsp fresh mint, minced

Combine all ingredients in a bowl and stir to combine, enjoy!

FARM NEWS 8.7

2011-08-07T21:03:00.001-04:00

Hi folks,

The peak of the season is here, tomatoes, corn, eggplant, peppers?, and the harvesting is getting heavier and heavier. Thank goodness for Chase and Mary who were hiking the AT and stopped in to lend a hand as volunteers. Also thank goodness for the steady pace our apprentices keep. I endeavor to give them the experience and learning they'll need for becoming farmers in the future....

This week: Between harvests, we wind-rowed the onions to dry down in the field, hand weeded the leeks and winter squash, trellised the last round of tomatoes, hoed the beets...The potato crop looks terrific, hope y'all have been enjoying the first round of Yukon Gold, the continued rounds of sweet onions, the surplus of cabbage and the first of the celery!

At home we've been adjusting and training our new border collie, "Sedge." I say we're training the pup but really we're also training the kids to train the dog. It's fun, it's work, it's a bit like it is at the farm...I must admit, though the pup is cute, I'm looking forward to the transition from pup to dog. Companion at the farm? Family friend? The border collie has been bred for brains and work, perfect on the farm!

This week's pic: Basil harvest, 6:30 AM.

This weeks harvest:

Salad Mix

Onions

Garlic

Beets

Carrots

Potatoes

Tomatoes

Cucumbers

Zucchini

Basil

Leeks

Kale

Chard

Enjoy!

Your farmers

Dan and Tracy

RECIPE: Italian Style Kale and Zucchini

2011-08-07T20:56:00.000-04:00

1 bunch kale, stems removed, leaves coarsely chopped
1 ½ TBSP olive oil
Salt and Pepper to taste
2-3 small-medium zucchini, sliced
1-2 cloves garlic, minced
2 TBSP balsamic vinegar

Heat ½ TBSP of olive oil in a large saucepan over medium to medium-high heat. Add the zucchini and cook for 2-3 minutes. Add the kale, cover and cook until the kale is wilted and tender. Uncover and stir in the garlic, olive oil, and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

RECIPE: Disappearing Zucchini Orzo

2011-08-07T20:53:00.000-04:00

Ingredients:

¾ lb pkg orzo pasta (multicolored is fun)

Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes

1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté

Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.

thyme
oregano
¼ cup grated parmesan or any hard yellow cheese

Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

RECIPE: Babaghanoush

2011-08-07T20:50:00.001-04:00

Note: This one is especially nice when the weather is hot and works especially well with the Chubby Bunny Farm eggplants. Most eggplant spread recipes begin "turn oven to 450... This one is quick, doesn't heat up the kitchen, and with the CB eggplants (and a few tweaks to the recipe) produces a really lovely pure white spread.

Ingredients:

1 1/2 pounds eggplant peeled and cut into 1 1/2 inch chunks
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
1/2 cup tightly packed minced fresh parsley (OK to leave this out; leaving it out results in a pure white spread)
2 large clove roasted garlic or 1 - 2 small cloves raw garlic minced
Tamari soy sauce to taste (I used table salt to preserve the white color instead of soy)

Steam the eggplant above boiling water for about 5 minutes till tender.
Put everything in food processor and push the on button. You can add a bit of olive oil; pour in as the mix is whizzing away so it would emulsify as for mayo.

RECIPE: Basil Pesto (super easy!)

2011-07-31T21:48:00.001-04:00

Take a large bunch of fresh basil, about an equal amount of baby spinach, 2 cloves of garlic, 1/2-1 teaspoon salt (depending upon taste) and 1/4 teaspoon pepper and chop in a food processor slowly adding olive oil until saucy. Then add some grated cheese and blend again. You can also add pine nuts if you like.

When you serve with the pasta, save a little of the past water and add it in with the sauce. This helps bind everything. That’s it. Really easy!

RECIPE: Avocado Salad with Carrot-Ginger Dressing

2011-07-31T21:45:00.002-04:00

Adapted from Gwyneth Paltrow’s GOOP.com

Serves 4, with dressing to spare

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

RECIPE: Pasta With Zucchini and Goat Cheese

2011-07-31T21:43:00.005-04:00

Serves 4
Hands-on Time: 20m
Total Time: 20m

Ingredients
• 12 ounces linguine (3/4 box)
• 1 tablespoon olive oil
• 1 pound zucchini, sliced into thin half-moons
• kosher salt and pepper
• 1 clove garlic, chopped
• 5 ounces fresh goat cheese, crumbled
• 2 teaspoons grated lemon zest

Directions
1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
4. Stir in the garlic and cook 1 minute more.
5. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
6. Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.

Tip
If you have any fresh herbs on hand (tarragon, parsley, chervil, chives), chop them up and toss them with the pasta before serving.

FARM NEWS 7.31

2011-07-31T18:58:00.001-04:00

Hi folks,

This past week's weather was a welcome break from all that heat and dry. Plenty of rain and lower temps made work a pleasure! We transplanted fennel, zucchini, rutabegas for fall, direct seeded salad mix, and arugula. We hoed and weeded fall carrots, parsnips, cabbages. It was a lot to squeeze in between harvests.

This coming week on the farm, hand weeding leeks and harvesting onions. It looks to be an epic harvest, due to the size and quantity of this particular crop. To harvest them, we first windrow them in the field, let them dry down for a week or so, then bring them into the barn to finish curing.

New in your share this week: Leeks, potatoes, and celery. Soup anyone? All three crops look really good, though a touch weedy and will take some work to clean up ahead of harvesting.

This week's picture: Yes, we still have seedlings for transplanting. Here are beets, fennel, turnips, chard and a few other items that we'll be planting for the fall. As we turn the corner into August we'll stop seeding in trays and finish up our fall seedings by directly seeding in the field fall greens and fall radishes.

Here's your approximate share:

Salad Mix

Carrots

Onions

Leeks

Potatoes

cucumbers

zucchini

tomatoes

eggplant

collards

cabbage

celery

basil

What to Do with Beets

2011-07-24T22:00:00.006-04:00

One easy option is to cook beets ahead of time and then cube them and keep them in the fridge, either to toss in salads through the week, or to combine with feta and a little vinaigrette. Preparing them is easy: just scrub them with a veggie brush and then wrap them in foil and roast them at 400 degrees for 45 minutes to an hour or until they are tender. Once they are cool, the skins rub right off. In this heat it can be hard to turn on the oven, so instead you can boil them in salted water for 30-45 minutes or until tender. Again when cool, the skins rub right off.

Another alternative is to simply peel the beets (uncooked), and then slice them really thin and put them right into salads - raw. You can do this with a peeler or grater. It’s a very easy way to use beets without having to use the oven to roast or bake, nor do you have to turn on the stove. Very fast and very tasty!

RECPE: Braised Zucchini Wheels with Sesame-Mint Pesto

2011-07-24T21:53:00.003-04:00

Ingredient List

Serves 4
• 1/3 cup breadcrumbs
• 1/3 cup whole almonds
• 2 garlic cloves, peeled
• 2 Tbs. fresh mint leaves
• 2 tsp. lemon juice
• 1 tsp. grated lemon zest
• 1 1/2 Tbs. olive oil
• 1 Tbs. sesame seeds
• 4 medium zucchini (2 lb.), cut into 5 wheels each

Directions
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.

2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

RECIPE: Basil Burgers

2011-07-24T21:51:00.002-04:00

Ingredients
1 1/4 pounds ground beef (or turkey)
3 tablespoons Worcestershire sauce
1/2 cup chopped fresh mozzarella
2 sprigs chopped fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 hamburger buns, split
sliced tomato, sauteed onions, or mushrooms for toppings

Yields 4 servings

Directions

Preheat an outdoor grill for high heat.

In a bowl, mix the ground beef, mozzarella, Worcestershire sauce, basil, garlic powder, and pepper. Form the mixture into 4 burger patties.

Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns with your favorite toppings!

RECIPE: Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

2011-07-24T21:48:00.002-04:00

From Farmer John’s Cookbook

Serves 4 to 6

4 cucumbers, peeled, seeded, and chopped (about 4 cups)
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 teaspoons salt
2 scallions, finely chopped (about 1/3 cup)

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions (or any herb garnish of your choice).

FARM NEWS 7.24

2011-07-24T20:51:00.001-04:00

Hi Folks,

What a hot week! We really felt the heat of summer this past week, and are past due for a soaking rain. The crops are coming through pretty well, though our broccoli seems to be taking the heat poorly. The potatoes also could use some moisture to size up, and the greens like collards, kale, chard and arugula look pretty wilty by midday. It's hard as the farmer to see dessicating crops, but equally hard to see drowning crops. If the pain of the dry ever gets to be too much, I gaze into the onion crop, which appears spectacular. It sure seems like this might be a season where we get both extremes! This dryness reminds me of the four week stint we had last summer in late June/ early July. It passed, the rains came gently back, and the crops survived.

The good thing about summer heat is summer crops. Barring any catastrophe, we should start seeing tomatoes, peppers, and eggplants. Also there's no need to visit the sauna or take vitamin d.

This week's pictures: Everybody loves onions! Bea's friends harvested some onions during her birthday party.

Your share this week:

Salad Mix

Carrots

Beets

Onions

Garlic

Cukes

Zukes

Eggplant?

Mint

Basil

Tomatoes?

Chard

Enjoy!

Your farmer Dan

RECIPE: Peach Coffee Cake

2011-07-17T21:43:00.004-04:00

Peach Coffee Cake

Ingredients:
Cake
1 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1/2 cup buttermilk*
3/4 teaspoons vanilla extract
1 cup peeled, diced fresh peaches

Topping
1 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/2 tablespoon unbleached all-purpose flour
1/2 tablespoon ground cinnamon

Directions:
1. Preheat the oven to 350 degrees F. Grease and flour one 9-inch round pan.

2. Make the cake batter: Whisk together the dry ingredients (pastry flour through salt) and set aside. Cream together the butter and sugar in a large bowl. Beat in the eggs, stopping to scrape down the sides of the bowl. Add the dry ingredients, one third at a time, alternating with the buttermilk. Add the vanilla. Fold in the peaches until evenly distributed. Pour the batter into the prepared pans and smooth down with a rubber or offset spatula.

3. Make the topping: Combine all the topping ingredients in a small mixing bowl and combine until it looks like wet sand (I found that using my hands was the easiest way to do this). Sprinkle mixture evenly over the batter.

4. Bake according to pan size–25-30 minutes for the two rounds–until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving.

*Note: If you don't have buttermilk, here is a trusty substitute: 3/4 cup plain whole milk yogurt + 1/4 cup water for every cup of buttermilk. If you look online you can find other options, namely souring some milk with lemon juice or vinegar, but I prefer the texture that results from the yogurt plus water.

RECIPE: Lemon Fusilli with Arugula

2011-07-17T21:40:00.002-04:00

Lemon Fusilli with Arugula

Ingredients:
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Salt and freshly ground black pepper
1 bunch brocolli1 pound dried fusilli pasta
1/2 pound baby arugula
1/2 cup freshly grated Parmesan
1 pint grape tomatoes, halved

Directions:
1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.

2. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.

3. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

4. Meanwhile, cut the broccoli in florets. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

5. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot.

6. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.

7. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

RECIPE: Savory Kale, Cannellini Bean, and Potato

2011-07-17T21:39:00.001-04:00

Savory Kale, Cannellini Bean, and Potato

Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Directions:
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.

Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

RECIPE: Tahini-Soy Sauce Greens

2011-07-17T21:35:00.003-04:00

Tahini-Soy Sauce Greens

Note: Works well with either bok choy or komatsuna

1 head bok choy or bunch komatsuna
1/4 cup tahini
1-3 tablespoon water or lemon juice
1-2 teaspoons soy sauce to taste

Wash and coarsely chop greens. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, until tender-crisp. Drain, pressing lightly to remove excess water. Mix the tahini, water or lemon juice, and soy sauce in a bowl. Pour the sauce over the greens and toss, or let each person dip pieces of greens into the tahini-soy sauce.

[Ann’s notes: Instead of steaming I sautéed the greens in a little bit of peanut oil, starting the stems about 3 minutes before the leaves, then added the leaves and just let them wilt down. I didn’t measure the dressing carefully but I think the amount of dressing as the recipe is written would be more than needed for one bunch of komatsuna. I used about a heaping tablespoon of tahini, the juice of half a (juicy) lemon, and a couple of shakes of soy sauce. I just made this and it is really good.]

FARM NEWS 7.17

2011-07-17T18:53:00.002-04:00

Hi folks,

It was an incredibly physical week at the farm- garlic harvest, handweeding peppers and eggplants, putting hay mulch on the tomatoes, seeding more salad mix, dragging out the irrigation for our tomatoes....It can be incredibly challenging to jump right into field work when the weekly harvest now occupies 75% of our time. Thanks to this year's very able and hardworking crew, the challenge has been fun!

Pictured this week: Carrot harvest.

This week's share:

Salad Mix

Arugula

Carrots

Beets

Cabbage

Onions

Cucumbers

Zucchini

Radishes

Komatsuna

Kale

Enjoy!

Your farmers,

Dan and Tracy

RECIPE: Zucchini Keftedes with Feta and Dill

2011-07-11T07:02:00.005-04:00

Zucchini Keftedes with Feta and Dill

12 servings
• PREP TIME: 1 hour
• TOTAL TIME: 3 hours 30 minutes

Ingredients
• 1 1/3 pounds medium zucchini, trimmed
• 1 teaspoon coarse kosher salt
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon finely grated lemon peel
• 1 cup panko (Japanese breadcrumbs)
• 1 large egg, beaten to blend
• 1 cup coarsely crumbled feta cheese
• Canola oil (for frying)
• Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
• Additional chopped fresh dill (for garnish)

Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

Preparation
• Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
• Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD Can be made 4 hours ahead. Keep chilled.
• Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
• Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

RECIPE: Ruby Chard Decorated with Itself

2011-07-11T07:01:00.002-04:00

Ruby Chard Decorated with Itself

From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Serves 4 to 6
• 1 pound ruby chard, washed in several changes of water and thoroughly dried
• 2 tablespoons extra-virgin olive oil
• 1 cup minced red onion
• 1/3 cup balsamic vinegar
• Salt (to taste)
• Freshly ground black pepper
• ½ cup lightly toasted pine nuts (optional)

Use a very sharp knife to remove the stems from the chard leaves. Coarsely chop the leaves and set them aside. Trim and discard the very tips of the stems (as well as any dinged up edges), and mince the rest.

Place a medium-sized skillet over medium heat. After about a minute, add about 2 teaspoons of the olive oil, and swirl to coat the pan. Toss in the chard stems and the onion, turn the heat up to medium-high, and stir-fry for about 5 minutes. Sprinkle lightly with salt, if desired, then transfer the mixture to a medium-sized bowl, and set aside.

Without cleaning it, return the pan to the stove over medium heat. Pour in the vinegar, and bring to a boil. (Open your windows!) Turn the heat to very low, and simmer for 10 minutes. Pour this slightly reduced vinegar over the stem–onion mixture in the bowl.

Return the still-uncleaned pan to the stove over medium heat, wait another minute, then add the remaining olive oil and swirl to coat the pan. Turn up the heat to medium-high, and toss in the chard leaves. Cook quickly, turning with tongs as you go, until the leaves are wilted. This will only take a couple of minutes. You can salt the leaves lightly while they cook, if you wish.

When the leaves are done to your liking, transfer them to a serving plate or bowl, and taste to adjust salt. Add black pepper to taste, then spoon the stem mixture over the top, being sure to include all the juices. Serve hot, warm, or at room temperature, topped with pine nuts, if desired.

RECIPE: Carrot Rice

2011-07-11T06:59:00.004-04:00

Carrot Rice

Ingredients
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts or almonds or any nut you prefer
1 tablespoon butter
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Yields 6 servings

Directions

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

FARM NEWS 7.10

2011-07-10T20:59:00.000-04:00

This week's harvest: lettuce, carrots, radishes, zucchini, parsley, basil, chard, turnips, beets, collards.

Today we celebrated our daughter's sixth birthday. We had a wonderful farm birthday party complete with a trailer ride out to the swimming hole and homemade ice cream made from our own milk and sorbet from our own strawberries. We know it is Bea's birthday time at the farm when... humming birds visit our bee balm, our raspberries are ripe, onions are looking good and almost ready to harvest, the garlic is ready to be harvested and cured, green beans are coming along as are the tomatoes. Afternoon thundershowers cool off the hot days. And any day now she should start hearing the cicadas.

Happy Birthday Beatrice! Farm girl extraordinaire!

ADVOCACY: Level the playing field for family farmers – Save a Farmer Today!

2011-07-05T07:01:00.000-04:00

Some of you may have received a “Save a Farmer Today” flyer at last week’s pick up. Here are more details on this important campaign:

If you have two minutes of free time, you can make a difference for local farmers across the country. Food Democracy Now’s “Save a Farmer Today” campaign is mobilizing support for the new GIPSA rule that will level the playing field for family farmers. By calling president Obama and voicing our support for the proposed rule, our combined Chubby Bunny forces can make a real difference. The number and call script are available below, and through the following link: http://action.fooddemocracynow.org/call/save_farmers_today/. If you would like to share the information or spread the word to family, friends or other contacts, an email template is available here:http://www.fooddemocracynow.org/blog/2011/jun/19/save-farmer-today-tell-obama-create-fair-contrats-/

For those interested in learning more, Food Democracy Now’s Founder and Director, Dave Murphy, sheds light on the motivation behind the movement in this exclusive interview with Eco Centric Blog: http://www.ecocentricblog.org/2011/06/16/our-hero-dave-murphy-of-food-democracy-now/

President Barack Obama

(202) 456-1111

Introduce yourself and explain the issue:

Hi, my name is _______ from _________ (city and/or state) calling in support of the proposed GIPSA rule to level the playing field for family farmers. America's farmers need President Obama to live up to his campaign promise to protect farmers from unfair contracts and make our markets for farmers more competitive. This rule must protect our farmers and ranchers from retaliation and unfair practices of big packers. I strongly encourage USDA to finish and implement the GIPSA proposed rule as quickly as possible.

It's time that America's farmers were able to grow food under fair markets, please tell President Obama that I support the new GIPSA rules and care about America's family farmers.

Thank you.

Remember to be polite and thank the operator for their time.

RECIPE: Beet-Kale Salad

2011-07-04T22:18:00.002-04:00

Ingredients:

6 large beets, chopped into bite-size pieces

1 garlic bulb

6 kale leaves, roughly chopped

1/2 cup walnuts, pine nuts, or other nut of choice

Olive oil, to taste

Balsamic vinegar, to taste

Feta cheese, crumbled

Salt and pepper, to taste

Procedure:

1. Preheat oven to 350 degrees.

2. Toss beets with olive oil, salt, and pepper in a baking dish. Cut the tips off the garlic bulb and lay it flat in the middle of the beets. Bake for 45 minutes, or until a fork slides easily into the beets.

3. Add the walnuts and kale and bake for an additional five minutes.

4. Remove the vegetables from the oven and let cool for 10 minutes. Remove the garlic from the skin and add to a bowl with the beets and kale.

5. Toss with oil, vinegar, and crumbled feta. Enjoy at room temperature or refridgerate and serve cold.

RECIPE: Roasted Lemon Balm Chicken

2011-07-04T22:08:00.001-04:00

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
2 teaspoons garlic, minced
1 large roasting chicken
Olive oil

Procedure:
Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, pepper, and garlic. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with olive oil and sprinkle with salt and pepper. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer, or until the juices run clear and a thermometer inserted into the thigh registers 180 degrees F.

What is Komatsuna

2011-07-04T21:37:00.004-04:00

Komatsuna, also called Japanese mustard spinach, is in the same family as the turnip. It can be eaten raw or cooked and has a flavor that is milder than collards or kale. Komatsuna is an excellent source of calcium.

Since komatsuna can be harvested at any stage, it is more tender when harvested in the earlier stages – think of replacing it for the spinach in your favorite recipes – and heartier when harvested later – in this case use it in the place of tougher greens like collards or cabbage.

Use the young leaves of this versatile green in salads and stir-fries, or pickle, boil or add it to soup in its later stages.

FARM NEWS 7.3.11

2011-07-03T18:56:00.002-04:00

Hi folks,

Hope you've been enjoying all the greens. All the rain sure makes for lots of greens. Hopefully we'll have a dry spell like we did last year at this time for the tomatoes' sake, so we can have lots of blight free maters!

This week on the farm, we'll be transplanting fall broccoli and fennel. Also seeding fall carrots and harvesting the garlic crop. The pace on the farm has shifted to harvesting 70% of the time and field working the rest of the time. Thanks again to our terrific crew, we seem to be keeping up with it all.

New this week in you share: Beets,fresh garlic, and kale. Don't forgo those beet greens, which are especially delicious cooked or topped with butter, which tends to neutralize the oxalic acid content and result in delicious eats. Kale, in an opposite way, has lots of calcium which is freed up with a bit of vinegar added to the cooking process.
Your approximate share this week:
Kale
Beets
Fresh Garlic
Salad Mix
Komatsuna
Radishes
Lemon Balm
Turnips/Kohlrabi
Enjoy!
Dan and Tracy

RECIPE: Dandelion Pesto

2011-06-27T15:25:00.003-04:00

This time of year pesto recipes abound, but here's a new twist using dandelion greens. If you find them a bit too bitter, try substituting some of the dandelion for the basil that we get this week to mellow it out.

From davidlebovitz.com

Ingredients:
12 ounces (350g) washed and cleaned dandelion leaves 
1 cup (250ml) olive oil 
4 cloves garlic, peeled 
6 tablespoons (40g) pine nuts, lightly toasted 
1 1/2 teaspoons sea salt 
2 1/2 ounces (70g) Parmesan or Romano cheese, grated

Procedure:
1. Put about one-third of the dandelion greens in the food processor or blender with the olive oil and chop for a minute, scraping down the sides. Add the remaining dandelion greens in two batches, until they’re all finely chopped up.

2. Add the garlic cloves, pine nuts, salt, and Parmesan, and process until everything is a smooth puree.

3. Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil or water.

Storage:
The pesto can be refrigerated in a jar for up to four days. The top may darken, which is normal. You can pour a thin layer of olive oil on top to prevent that. It can also be frozen for up to two months.

 Ideas for Dandelion Pesto:
-Spread over pizza with cooked potatoes slices, then baked.
-Smeared on crostini over a layer of fresh spreadable cheese.
-Use to dress potato salad.
-Toss with whole wheat pasta with chicken or roasted vegetables. Reserve a bit of the pasta cooking liquid to help smooth the sauce over the hot noodles. (I add a knob of butter, too, which helps smooth it out. Although pesto purists wouldn’t do that.)
-Mix with a salad of farro or wheat berries.

RECIPE: Salad turnips with miso

2011-06-27T15:16:00.002-04:00

From Gourmet
Serves 4

Ingredients:

3 tablespoons white miso

3 tablespoons unsalted butter, softened, divided

3 pounds small (1 1/2-to 2-inch) salad turnips with greens

1 1/3 cups water

2 tablespoons mirin (Japanese sweet rice wine)

Procedure:
1. Stir together miso and 2 tablespoons butter.

2. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

3. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

RECIPE: Greens and Bulgur Gratin

2011-06-27T14:56:00.003-04:00

From Gourmet

Serves 4 as a main course or 6 as a side dish

Ingredients:

1/2 cup coarse bulgur

2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard, and/or mustard greens

6 large garlic cloves, minced

3 tablespoons olive oil

1/4 cup freshly grated Parmesan (about 1 ounce)

6 ounces chilled whole-milk or part-skim mozzarella, grated coarse

For topping

1/2 cup fine fresh breadcrumbs

1 tablespoon olive oil

Procedure:

1. In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.

2. Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.

3. Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.

4. In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.

5. Preheat oven to 400°F and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.

6. Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.

Make topping 

7. In a small bowl with a fork stir together breadcrumbs and oil until crumbs are evenly moistened.

8. Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

RECIPE: Strawberry-Almond Bread with Strawberry Sauce

2011-06-27T13:43:00.001-04:00

2 cups fresh strawberries, coarsely chopped
3 cups cake flour, sifted
1 cup sugar, granulated
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup Extra Virgin Olive Oil
4 eggs, beaten
1 teaspoon vanilla extract
1 cup sliced almonds, toasted

Put the chopped strawberries in a large mixing bowl. In a separate bowl, sift together the flour, sugar, baking soda, salt and cinnamon. In the bowl of a mixer, add the eggs, oil and vanilla and mix on low. Slowly add the dry ingredients. When thoroughly combined, remove the bowl and fold in the strawberries and almonds with a spatula.

Bake in a bread pan greased with butter or oil.

This bread is not terribly sweet, so I serve it with a fresh strawberry sauce. To make this, simply chop fresh strawberries, cook them until they have totally broken down, and add the amount of sweetener that suits your tastes. Let it cool completely before using.

FARM NEWS 6.26.11

2011-06-26T20:35:00.003-04:00

Sunday morning on the farm is often filled with morning chores, perhaps a social visit. This morning was such a one with pancakes and a visit from former apprentice, Cody. He arrived at the house while Dan was at the farm milking. When we (the kids, Cody and I) got to the farm we saw the curious site of Koko, one of our cows, halfway inside the chicken coop.

For a full explanation I need to back up a week or two. Most of our chickens live in an old camper that we have made into a portable chicken coop. We move the coop around to fresh pasture and set up a movable electric fence so the chickens have plenty of pasture to roam around in. The electric fence is mainly to keep predators out, but does also keep the chickens in. For the most part. We have a few that regularly hop the fence. One of these hens has taken up with a guinea hen and you'll see them wandering around the farmyard together. Another one was busy laying eggs in the cow barn. One day I happened to notice that she had actually hatched chicks! Now, as natural as this is, it has never happened for us here at our farm. Usually the hen isn't broody enough or a predator (skunk or possum) comes and eats the eggs before there is a good clutch. We were all quite excited and after a day we realized we should protect the chicks so they wouldn't get eaten by said predators. As luck would have it we have another portable chicken pen that we use for meat birds that was sitting vacant in the pasture. When we had a minute and many hands available we scooped up the chicks (10 in all) and mama hen and brought them to their new home. Mama hen was very content and proud. Unfortunately, this only lasted about a week. Here we were, thinking we had done a good thing, but it just wasn't good enough. Some weasely creature dug a hole under the pen and had quite a dinner. All the chicks were gone. Poor mama hen. When Dan discovered this he let the door open for mama to come out and she hung around quite a while looking for her little ones.

Now, finally I can get to the cow part. Remember, this was a story about Koko? Anyhow, Dan let the hen be and went on to other more pressing matters. Removing the chicken feed was not one of those matters. Now come Sunday morning Dan went out to move fence for the cows before going into milk Patches. Koko meanwhile, not content with all the fresh grass she now has, discovers something new and interesting to explore... the chicken pen. Oh and look a yummy snack! By the time we got out to her she was all the way in the pen which is only about as tall as she is and perhaps twice as wide. Fortunately, as soon as Dan removed the feed, he was able to turn her around and out she went. If any of you know the children's book Helper Cow,well, Koko would be our helper cow. Patches is our sweetie, but Koko is the trouble maker.

Meanwhile.... Dan is out back at the farm cultivating (that's weeding with the tractor and implements) and no doubt preparing for a week of field work and harvesting.
This weeks CSA share:
lettuce mix, radishes, salad turnips, garlic scapes, collard greens, swiss chard, basil, dandelion greens

RECIPE: Simple Coleslaw With Fresh Mint and Garlic

2011-06-21T07:53:00.001-04:00

Note: Try using your Chinese (Napa) cabbage and substituting your garlic scapes for the onion to use as many items from your share as possible.

From The Seattle Times, July 2010
Serves 6-8

Ingredients
Small head of cabbage (1 to 1 ½ pounds), finely shredded

2 medium carrots, finely shredded

1/2 medium onion, finely shredded

About 1/3 cup white wine or cider vinegar

Salt and freshly ground black pepper, to taste

2 to 3 tightly packed tablespoons of fresh spearmint leaves

1 to 2 large garlic cloves

3 tablespoons white balsamic vinegar, or 3 tablespoons cider vinegar and 1 tablespoon or more of sugar

1/3 cup mayonnaise, or to taste

Procedure
1. In a large bowl, combine the shredded cabbage, carrots, onions, the vinegar and salt and pepper to taste. Let stand 30 minutes. Then squeeze out most of the slaw's moisture into its bowl and put the squeezed portions in another bowl. Add about 1/4 cup of the liquid back to the slaw.

2. In a food processor or by hand, mince together the mint and garlic (add the next amount of vinegar if using the processor). Turn it into the slaw along with the second quantity of vinegar if it is not already in the mixture. Toss together everything so it's thoroughly blended, then stir in the mayonnaise. Taste for enough sweet/tart balance (it should be subtle), enough mayonnaise, and for salt and pepper.

3. Refrigerate the slaw for anywhere from 3 hours to several days. It's best the first day when the fresh mint flavor blossoms up.

RECIPE: Double Garlic Soup

2011-06-21T07:41:00.001-04:00

From The New York Times, June 18, 2008

Serves 4

Ingedients

3 fat bulbs green garlic, root and green parts trimmed, outer layer removed

3 tablespoons unsalted butter

3 cups sliced garlic scapes (about 3/4 pound)

1 1/2 teaspoons fresh thyme leaves, more for garnish

3/4 teaspoon kosher salt, more to taste

Ground black pepper to taste

1 large Yukon Gold potato, peeled and diced

1 quart chicken or vegetable broth

1 cup half-and-half or whole milk

2 teaspoons freshly squeezed lemon juice, or to taste

Freshly grated nutmeg.

Procedure
1. Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.

2. Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.

RECIPE: Swiss Chard Lasagna with Ricotta and Mushroom

2011-06-21T07:15:00.004-04:00

From Bon Appétit, January 2011

Serves 8

Ingredients

Béchamel sauce:

2 1/2 cups whole milk

1 Turkish bay leaf

6 tablespoons (3/4 stick) unsalted butter

1/4 cup all purpose flour

1/2 teaspoon coarse kosher salt

1/2 teaspoon (scant) ground nutmeg

Pinch of ground cloves

Swiss chard and mushroom layers:

1 pound Swiss chard, center rib and stem cut from each leaf

4 tablespoons extra-virgin olive oil, divided

1 1/3 cups chopped onion

4 large garlic cloves, chopped, divided

1/4 teaspoon dried crushed red pepper

Coarse kosher salt

1 pound crimini mushrooms, sliced

1/4 teaspoon ground nutmeg

Lasagna:

9 7 x 3-inch lasagna noodles

Extra-virgin olive oil

1 15-ounce container whole-milk ricotta cheese (preferably organic), divided

6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided

8 tablespoons finely grated Parmesan cheese, divided

Procedure
For béchamel sauce: 
1. Bring milk and bay leaf to simmer in medium saucepan; remove from heat.

2. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown).

3. Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer.

4. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf.

DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.

For swiss chard and mushroom layers: 

1. Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely.

2. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.

3. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.

For lasagna:  

1. Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.

2. Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over.

3. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel.

DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.

4. Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

ADVOCACY: Welcome and a few events

2011-06-20T13:28:00.001-04:00

Greetings from your new advocacy coordinator. I look forward to getting to know you this season and helping to keep everyone up to date on the latest sustainable agriculture news and opportunities to get involved beyond our CSA share. We hope to take advantage of the great organizations already working for this cause by aggregating their information each week for the Chubby Bunny community. We will also work to organize groups of Chubby Bunny members to participate in city-wide local farming events throughout the season as appropriate. A few fun events to mark on your calendar in the coming weeks include:

· Edible Manhattan’s Eat Drink Local Week (June 24-30) – Raises awareness about the bounty of products grown in the region, drives customers to the restaurants and other businesses that feature these products, and raises funds for charitable partners dedicated to regional agriculture throughout the state. Check out events and participating restaurants here:http://www.ediblemanhattan.com/events/eat-drink-local-week/

· Food Karma’s Cookout NYC on Governor’s Island (July 10)– Outdoor grilling by chefs, meats from local purveyors, and custom beers from local breweries (Sixpoint & Barrier Brewing). All meat will be sourced from small independent farmers through Dickson’s Farmstead Meats, Fleisher’s Meats, Heritage Foods USA and others. Part of the event proceeds go to Just Food’s Farm School: http://cookoutnyc.com/

Look for regular updates in our weekly newsletter and from advocacy@chubbybunnynyc.org. We will be collecting relevant information and events from Grow NYC, Just Food, Sustainable Table and Local Harvest among others. If there are any specific organizations that you would like to hear from on a regular basis, please email me at the address above and we will add them to the list.

Thanks!

Emily

FARM NEWS 6.21.11

2011-06-20T13:09:00.001-04:00

Hi folks,

It's been really great finally starting up distributions for 2011. Thanks again for signing on with us for another vegetable adventure with your farm family Hayhurst! It was great to see many of you back at the farm this week, also good to reconnect with Joel the driver in the first of 22 weeks of deliveries to White Plains and NYC. It was a relief for me to see how able and efficient this year's farm crew is at harvest and packing/washing veg on what would otherwise be complicated and stressful harvest mornings. Our crew has been a veritable dream team; I really feel blessed this year with some great apprentices, hourlies and volunteers. It's a cheerful, smart crew of folks hell bent on becoming farmers. With these folks putting in this kind of effort, I'm motivated to do well by them as a teacher, and as a farmer. Of course, it's our goal to do well by our CSA members as well, as y'all have trusted us to do our best to provide a decent share. Thanks for your commitment!

From the field:

It's been a wet spring. I'm reminded of the wet 2009 summer, only now it's spring. So far no reports of blighted tomatoes. The wetness has hampered efforts to get some crops in on time as plowing has been delayed in some of our wetter fields. Wetness also offers weeds an opportunity to get ahead of the crops. This is because when the field is wet, it's a bad idea to drive the tractor in to cultivate in a timely way. When weeds get bigger than an inch tall, they're ten times harder to kill with a hoe or tractor cultivator. So the weed problem compounds as you miss timely cultivations. Hoeing a crop of leeks on time can take an hour. That same crop hoed a week late can take four hours. A stitch in time saves nine stitches... The good news is that we expect a dryish week. and the crops will get a nice boost from the warm weather.

Here's the approximate share:

Spinach, Lettuce Mix, Romaine Heads, Swiss Chard, Garlic Scapes, Mint, Chinese Cabbage

This weeks pics: Swiss Chard and Romaine Head Lettuce in the field.

Enjoy!

Farmer Dan

FARM NEWS: 6.12.11

2011-06-12T19:04:00.001-04:00

Howdy all, here is our first newsletter of the season!

The above pictures are garlic scapes still on the plant and radishes and scallions ready for CSA distribution.

We've got a great share to start of the season:
Scallions, Spinach, Lettuce mix, Arugula, Dandelion Greens, Radishes, Garlic Scapes.

A note about some of these items: Dandelion greens are bitter so they'll add a bite to your salad and would be great sauteed with your garlic scapes. Scapes? These are the flower buds of garlic plants. We pick them off to encourage more growth at the bulb. Lucky for us they are tasty - our first taste of garlic long after last year's garlic supply has run out. Cut off the very pointy thin tip up to the point of the chubby flower bud. Then chop fine as you would garlic (they are more mild) or cut into 2 inch lengths for a bigger bite.

June is our busiest month of the season. This week we'll continue starting seeds in the greenhouse - scallions, basil, beets, fennel, dill, broccoli as well as direct seeding lettuce, lima beans, edamame and arugula in the field. We'll be plowing and preparing beds for transplanting cabbage, winter squash, beets and romaine lettuce. We'll be cultivating (shallowly working the soil with the tractor) and hoeing leeks, beets, parsley, celeriac. (As you can see with reference to the beets we plant many successions of the same item several times through out the season so you can have them in the share during different points of the season.)

And we also begin our CSA harvest. The first week is always a big week as our crew is learning our harvesting systems. We are fortunate enough to have 3 out of 4 apprentices with farming experience but each farms' practices vary a little bit. There are inevitable kinks to work out and little last minute details to attend to. All part of going with the flow.

Besides the field work, harvesting and CSA distributions we are also hosting an apprentice visit on Monday. We belong to a collaborative of farms that train apprentices. Apprentices from each farm visit the other 8 farms throughout the season for a farm tour and talk on a specific specialty - drip irrigation, cover cropping, tractor safety... that sort of thing. The apprentices gain a glimpse of how other farms operate and a chance to meet other aspiring young farmers at a pot luck after the meeting. If the farmers get a chance, they come along to the potluck and get to crop talk and commiserate about growing conditions with their colleagues.

So all in all we've a busy week ahead of us. We hope you enjoy your first taste of the season!
Tracy and Dan

SHARES: Last chance for Dairy Shares

2011-06-09T15:17:00.002-04:00

LAST CHANCE FOR DAIRY SHARES:

Goat Dairy Shares are straggling in but WE HAVE YET TO MEET THE MINIMUM ORDER SET BY ADAMAH in order to participate. Our deadline has passed but ADAMAH has extended it for us so please, if you haven't signed up yet do so TODAY!

If you're a cheese lover, I can tell you that the cheeses are To Die For! They make a great addition to any recipe or if your a purest, simply put them on a cracker! Yummy.

As for the goat yogurt, only rave reviews again and members tell me there is no comparison to what is available in the city.

Remember, due to the high demand for their local shares, they WILL NOT be offering pay as you go cheeses and goatgurt like last season. So the only way to participate is to purchase a monthly share for the season. Please see below for ordering and payment details.

Note that all payments go directly to ADAMAH so below are direct links to their online store where it is easy to pay with a credit card - Please be advised to choose "CSA Orders Only" as their shipping method after filling out their billing address.

Thanks!

Bernie

ADAMAH Dairy Shares

with Chubby Bunny Farm CSA in New York City

KOSHER LOCAL DELICIOUS

Say Cheese!

Become a Shareholder Today!

adamah.org/dairy
Hand-crafted artisanal dairy products

$55 – $220 for 5 months

In our small herd of 14 milking goats down the road in Falls Village, each doe receives the individual attention she needs. From the time the baby goats are born until the cheese is ready for your enjoyment, each step is lovingly done by hand.

In addition to munching on local flora, our goats receive a fine blend of organic grains and high quality alfalfa hay. This varied diet is ideal for the herd’s health and happiness, which we’re certain you’ll taste in our cheese. 

The success of our small, artisanal dairy depends on reliable customers. You can select the size share that is right for your household. Dairy shares will available for pickup with your CSA vegetables once a month on the following five Tuesdays:

* June 28 * July 26 * August 23 * September 27 * October 25

Dairy Share Options

Click below to purchase the share of your choice securely online with a credit card. Please choose "CSA Orders Only" as your shipping method after filling out your billing address & clicking "same as shipping address".

Cheese Lover $220

• 1 lb Falls Village Feta

• 1 lb Holy Chevre

Sampler $145
• ½ lb Falls Village Feta

• ½ lb Holy Chevre

• 1 pt Goatgurt

Just Chevre $120

• 1 lb Holy Chevre

Just Feta $120

• 1 lb Falls Village Feta

Just Goatgurt $55

• 1 qt Goatgurt

You may also mail a check made out to "Isabella Freedman" to the address below with your share size & "Chubby Bunny NYC" in the memo line

VOLUNTEER: Off site volunteering opportunities

2011-06-09T15:15:00.000-04:00

Bunnies,

If you would like to fulfill your 2 shift volunteer requirement from home, and/or would simply like to be more involved, here are descriptions the positions we need to fill ASAP:

**Please note that the following positions will be set up with a chubby bunny e-mail address so your personal e-mail addresses are protected.

Please do NOT RSVP to this e-mail. Contact Bernie@chubbybunnynyc.org

Recipe Committee members: Members will assist the Recipe Coordinator with doing a few tasks involving the e-newsletter where we include a recipe or 2 using the ingredients in that week's share and our blog. The farmer e-mails the recipe coordinator a list of produce on Sunday so you can choose recipes with some of those veggies. I like to provide recipes using some of the more unusual veggies and encourage members to send in their favorite recipes to you as well. As a bonus you can choose to write a few lines about the veggie(s) highlighted in that week's recipe. Nutritional content, best ways to store, whatever. Once the staff has put that information together it will get emailed to newsletter volunteers and they will cut and paste to make it work on the newsletter. It would be great if a member of this committee was good with uploading and maintaining a blog.

Optional Share Coordinator: This member will act as a liaison between Whippoorwill Farm, ADAMAH, Hepworth Farms, and Cayuga and the members who receive the shares from these farms. Your responsibilities will include: sending out weekly e-mails reminders to the different member groups, receiving e-mails from any member who is experiencing a "problem" with their share and communicating that to me and likely the farmer. The other optional shares we offered are covered by another member, Leigh Morgan so if either of you need a week(s) off during the season you will have a back up.

Advocacy Coordinator: If you are passionate and connected to local sustainable farming issues, environmental issues, green markets etc., this may be good for you. I'm looking for someone who is not hesitant to be proactive and will send out periodic e-mail announcements re: these issues and or events happening locally or politically.

Chubby Bunny Event Coordinator and staff. Each year we organize a few activities for the membership. This year I would like to organize a trip(s) to the farm and our annual grill night at the site. If possible, we can also do some cooking demonstrations with chefs from Just Foods. We have done all of these in past seasons so the Coordinator can be briefed from previous staff to help out.

Trial Shares Coordinator: This person would keep a list of people who got shut out of our CSA this year but would be interested in trying a trial share sometime during the season. Later in the season, when/if we have extra to spare, I will periodically let you know if we have a small or large share(s) to offer the following week. You will then contact people on that list until you receive confirmation and then relay that person(s) name to the site coordinator via e-mail. It's important that the person for this position be friendly and helpful as he/she will likely be the first to represent Chubby Bunny CSA!

Thanks,

Bernie

Bernie@chubbybunnynyc.org

PS Priority for the above positions will be given to members who have already requested alternative volunteer shifts.

VOLUNTEER: Notes about volunteering on site

2011-06-09T15:12:00.002-04:00

Dear Chubby Bunny members,

You can now sign up on line for volunteer shifts for the full season. As a former resident of Chicago, I invite you to vote for yourself to volunteer "early and often!"

For the benefit of new members and for those who have just lost the knack:

Most members fullfill their volunteer commitment by working two shifts at the distribution site over the course of the season. (And many members choose to work extra shifts beyond the two-shift requirement.) Those who cannot work at the site can volunteer in other ways off-site (by arrangement with Bernie) or by buying their way out (by arrangement with June). The requirement is per membership unit; so if a multi-person household has a membership, only two shifts are required, i.e. a two-person household must contribute two shifts, not four. The requirement is the same without respect to whether a share is "full" or "half" and does not vary with additional shares, i.e. two shifts for full share members, half share members, and no extra shifts attached to fruit, chicken, egg, and milk shares.

We have an early (4:30 - 6:00) and late (6:00 - 7:30) shift each date. We also have added several double shifts for chicken distribution. You can satisfy your two shift commitment by working single shifts on two seperate dates or by working a double shift on one date. To receive credit for the shift, you must arrive on time. Although arriving late is preferable to not showing up at all, late arrivals place an extraordinary burden on the site coordinators: when a volunteer does not show up on time, the site coordinator has to spend time finding somebody else and re-distributing the work, rather than doing the actual work of running the site.

When you sign up, please be sure to include your phone number and e-mail address in the space provided. If you have a mobile phone that you are likely to carry the day you are volunteering, please use that number.

If you are signing up for more than one shift, please be sure to check the date and time for each slot you want.

Please be sure to include any special information (such as "no heavy lifting" or relevant medical conditions) in the space provided for additional instructions. We generally can accommodate only one person with limitations on each shift. As a general matter, the late shift requires less heavy lifting than the early shift.

To sign up, go to http://www.chubbybunnynyc.org. Choose the link for "volunteers" from the list on the left. You will be taken to a page that gives a detailed description of the duties for each shift, including the new chicken shift. Scroll down and click the link for signing up. You will be taken to a form requiring your name, e-mail address, phone number, and special instructions. After entering that information, be sure to scroll down and click the box to the left of each shift you want. To register, you will have to type in a security code that appears, and click "register." If you have done all this perfectly, you will be rewarded with a message that your sign-on has been successful and you will be able to click on a link that takes you back to the volunteer page showing your name next to the shift for which you have registered. Please be sure to check that your sign-on has been successful.

Once you've signed on, I'll receive a message and record the information in my records. I won't send you a message confirming your sign-on, because you will have done that yourself already. I will send out a message each weekend to the volunteers for the upcoming Tuesday confirming that we look forward to seeing you.

If your schedule changes, please let me know as soon as possible (by sending an e-mail to volunteers@chubbybunnynyc.org ) so I can get you off the list and recruit somebody else to work in your place.

Please don't hesitate to contact me with any questions or ideas about how to make any of this work better.

Looking forward to a great season!

Best,

Abe
Volunteer Coordinator

PS. A FEW NOTES ABOUT VOLUNTEERING:

A few notes on sign-up:

1. Please make sure to include the name in which the share is held if it's not yours so I can give credit correctly.

2. Please include spaces in the usual places when putting down your phone number.

3. Note that we've added more shifts this year so sign-up should be easier.

4. And note that late shifts are going fast!

Best,

Abe

RECIPE: Skillet Brussels Sprout

2010-11-01T12:27:00.003-04:00

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

2010-11-01T12:23:00.003-04:00

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

2010-11-01T11:21:00.001-04:00

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

2010-11-01T11:18:00.001-04:00

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

2010-11-01T11:14:00.003-04:00

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)

2010-11-01T11:11:00.002-04:00

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

2010-11-01T09:39:00.002-04:00

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

2010-10-31T19:16:00.003-04:00

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

2010-10-25T10:16:00.002-04:00

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