Hello Food Farmers!                                                                                                           

Farm pickup notice:

There is ice in front of the rootcellar, so please be careful!

Renewal update:

Your renewals are coming in fast! There are no egg shares or poultry shares left, and summer and winter shares are going quickly, so it’s time to get your form in the mail if you haven’t already.

Happy Valentine’s Day!

This month you are receiving a few extra pounds of winter squash.  The squash has stored very well this year, but it is nearing the end of its storage life, so you should plan your meals with that in mind.  How about a ‘pumpkin’ pie made with Delicata squash?  You could also cook some squash and freeze it for later use.

Rutabagas are a relative of the turnip, but are larger, sweeter, and have a more tan color. Rutabagas are high in carbohydrate, Vitamin A, Vitamin C, and minerals.  To prepare, boil 1-inch chunks in water for 20-25 minutes or until tender, or steam for 20-25 minutes; or bake chunks brushed with butter or oil for 40-50 minutes.  They can also be used in fresh salads, stir-fry, casseroles, and stuffing mixtures.

GRATED RUTABAGA with ONION SLIVERS

by Lynne Rossetto Kasper

2 Tablespoons olive oil

1 large rutabaga, peeled , cut in 1” chunks

1 sweet onion, peeled and cut into 8 wedges

5 to 6 Tablespoon honey

1 large garlic clove, minced

1/3 cup each wine and red wine vinegar

3 Tablespoons EACH pinenuts and currants

salt and pepper

In a large sauté pan, heat the oil over medium- high heat. Turn rutabaga and onion wedges until golden brow, sprinkling with salt and pepper. Cook quickly with honey until glazed. Add remaining ingredients and cook, covered, until rutabagas are tender and no liquid is left in the pan. Serve hot or at room temperature on crackers, or as an antipasto or relish.

GRATIN of SQUASH with RUTABAGA

The Victory Garden Cookbook

2 lbs winter squash, peeled

1 tsp salt

½ lb rutabaga, peeled

black pepper, to taste

4 Tbs flour

2-3 Tbs olive oil

3-4 tsp garlic, minced

Parmesan or Swiss & Parmesan combination

1/3-cup fresh parsley, minced

¼-cup fresh bread crumbs, finely crumbled

Chop squash and rutabaga into ½ inch cubes. Toss with flour, garlic, parsley, bread crums, salt and pepper. Spread in oiled 11/2 quart baking dish; press lightly. Drizzle oil on top: bake at 325 degrees 1 to 1 1/2 hours, or until top is crusty and vegetables are tender. Sprinkle cheese on top 30 minutes before done, if desired.  Four servings.

NOTES FROM FOOD FARM

384-4421