Last Summer CSA, Week 18

As I look back over this farm season, I am reminded of how challenging it has been. There was not enough rain, then too much at once, then hail, then not enough rain again. It hasn’t been an easy year on the vegetables = not an easy year on the farmers.

Obviously, out there in the world there has been a huge amount of difficulty and unpredictability that has affected all of us. So much rubber seems to be meeting the road at once and it stinks. I practically have to hold my nose while listening to the news.

I think a lot of us have been thinking about food, how we get it, and how much of it we keep on hand at any one time during these past several months. Or any shopping and consuming really; I’ve learned about myself that I ran way more petty errands than I needed to in the “before times”.

For me, preparing food has been a nice diversion from other parts of life that feel more unsure, and more stressful. It’s been nice to sometimes, not always, have a meditative approach to cooking and baking to go along with the sometimes meditative aspects of farming. I’ve been lucky to be on both sides for a while now.

I hope that for you, getting your CSA share each week has been a positive point of structure and rhythm, even as normal rhythms get canceled, changed or postponed. We are glad you chose our CSA, and want to hear what you thought about it on the end of season survey! We’re always fine-tuning things to most closely match what has been working best for our members.

If you are also a member of our Winter Share, then we’ll “see” you in a few weeks. (A few weeks that is a blur of harvest activity around the farm!). If you just get our Summer Shares, we hope you have a good fall and winter, and look forward to connecting again in the spring.
Either way, we hope your dinner table continues to be a center for you in these un-centering times.

Thank you for participating with us in this crazy, messy, tasty thing we call life.

For the farm crew,

Karin


In your share this week:
Brussels Sprouts – Carrots – Celery – Cilantro – Cucumber – Garlic – Greens Mix – Kale – Lettuce – Onions – Sweet and Hot Peppers – French Fingerling Potatoes – Delicata Squash – Tomatoes

Roasted & Stuffed Squash

From No Crumbs Left

For the Squash:
Delicata squash
1 tsp salt
½ tsp pepper
1 Tbsp olive oil

For the Ground Sirloin Filling:
2 Tbsp olive oil
2/3 cup chopped onion
2 garlic cloves, finely chopped
2 ½ – 3 cups sliced brown mushrooms
1 ½ pounds ground sirloin
1 tsp salt
1/2 tsp pepper
¼ tsp cayenne
2 generous handfuls spinach, chopped (could use greens mix!)

Preheat oven to 400. Peel and cut the squash into 1” thick rounds.  
Brush with olive oil, sprinkle with salt and pepper. Place on a large sheet pan, lined with parchment paper.  Cook until soft but not mushy, about 55 minutes, flipping halfway through.
While the squash is cooking, make the filling:
Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Sauté the onions for 3 minutes then add the garlic and cook for 30 more seconds, stirring. Add the mushrooms and cook, covered for 3 minutes. Uncover and cook for 3 more minutes. Add the ground sirloin and cook over high heat, about 6 minutes (or until meat is no longer pink), breaking up clumps with a wooden spoon.  

Add the salt, pepper and cayenne. Then add the spinach and cook for about 2 minutes.
Remove the squash from the oven and place on plates. Top with the meat mixture and serve.

Dijon-Braised Brussels Sprouts

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Summer CSA, Week 18

Well folks this is it. Your final Summer CSA box of 2019. To wrap this season up and to prepare ourselves for the next I wanted give you all a little quiz.

The only rule – No looking back at old newsletter posts or scrolling to the bottom for the answer. Just give it a solid guess. We are all winners when we eat Food Farm produce.

Okay now on to the guessing game. Below is a list of the different vegetables that have appeared in your CSA box throughout the summer.

Which vegetables have appeared the most and how many times did they appear in your CSA box? Rate the top 5!

The answer will be below so you are only cheating yourself if you scroll to the bottom now before attempting to play the game.

  • Radishes – Beets – Head Lettuce – Broccoli – Turnips – Carrots – Swiss Chard – Napa Cabbage – Pac Choi – Greens Mix – Cilantro – Beans – Green Cabbage – Red Cabbage – Green Onion – Kale – Dill – Rutabaga – Zucchini – Potatoes – Lettuce Mix – Cauliflower – Tomatoes – Celery – Peppers – Garlic – Basil – Snap Peas – Rhubarb – Spinach – Cucumber – Onions – Thyme – Oregano – Winter Squash – Parsley – Leeks

Winter is coming and there is a hell of a lot of work left to do. Thankfully there is sunshine on the horizon this week. We could all you a good dose of vitamin D to boost our harvesting spirits.

Fun fact the month of September only saw 7 days with no rain for the twin ports region. Let’s hope October can at least get into the double digits.

So should I get on with it and just tell you the answer already? I did have to look back at the newsletter archives to obtain the stats. It was joyful to watch each box grow from week to week as more food becomes plentiful and ready to harvest.

Without further ado:

First place goes to the Food Farm mascot. The greatest vegetable on earth. The tastiest creature to come out of the ground: The Carrot

The carrot appeared a whopping 15 out of 18 times.

Second place goes to my favorite summer food. A cool refreshment after a scorching hot day. The Cucumber appeared in your CSA box 13 out of 18 times. You can thank Sam next time you see him for diligently caring for them all summer.

Third place belongs to an underdog. A sweet snappy snack to go with every meal. The Peppers, who I lumped together because it’s my quiz and I make the rules. Usually sweet but sometimes spicy, Peppers appeared 11 times this summer.

Fourth place you would have thought higher on the list, but they are late bloomers. Perfect sliced with mayo and bread. The Tomato appeared 10 times.

And last but certainly not least Fifth place goes to the leader in the winter months. The one with their own room in the root cellar. Eaten best as crispy hash browns, The Potato, appeared 9 times this summer.

Regardless of correct answers congratulations you’ve won! And we hope you continue to win for years to come! Thank you for supporting The Food Farm. Thank you for eating that giant list of vegetables. Thank you for finding creative things to do with greens mix.

From a farm crew off finding the joy,

Tiffany


In your box:

Brussels Sprouts, Northeaster Pole Beans, Carrots, Celery, Garlic, Greens Mix, Onions, Oregano, Peppers, French Fingerling Potatoes, Rutabaga, Spinach, Delicata and Acorn Squash, Tomatoes


Roasted Brussels Sprouts

  • 3/4 lb brussels sprouts
  • Olive oil
  • Garlic-sliced very thin
  • Parmesan cheese

Preheat oven to 400 degrees. Place Brussel sprouts on baking sheet. Drizzle with olive oil. Scatter sliced garlic across pan. Grate Parmesan cheese over Brussel sprouts. Bake 20 minutes or until sprouts are golden brown and crispy at edges.

Harvest Moon Kale Ceaser Salad

  • 1/2 cup pecans
  • 1/2 tbsp tamari
  • 1/8 tsp cinnamon
  • 1/8 tsp paprika
  • 1 delicata squash
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bunch kale (or greens mix!)
  • 1 lemon
  • 2 tbsp olive oil
  • 1 large apple
  • 2 tsp maple syrup
  • 1 tbsp Dijon mustard

Preheat oven to 325. Place pecans on baking sheet and roast for 7 minutes. Place nuts in bowl. Toss nuts with tamari, cinnamon and paprika. Set aside.

Increase heat to 400. Slice delicata into half moons. Place on parchment paper covered pan and bake 20 minutes.

Meanwhile de-stem kale. Rip into bite sized pieces. Squeeze half lemon over kale and drizzle with olive oil and sprinkle with pinch of salt. Massage kale in hands until kale is tender. About 2 minutes.

Slice apples and toss in with other half of lemon juice.

Combine everything into serving bowl, drizzle with mustard and maple syrup and eat!

Summer CSA, Week 17

Rain rain go away,

Come again another day,

Rain rain go away,

We’d like to harvest our vegetables someday

So after the CSA on Monday I think we are going to start building an ark. Two of every vegetable of course. Two Astro vans, thank goodness. Wouldn’t want those to die off.

After a summer of wishing it would rain Mother Nature has decided now would be a much better time to challenge us. The thing is it’s way more fun to get rained on when it’s 70 or 80 degrees as opposed to 40 or 50 degrees.

Endless showers, impeachment headlines and vegetables that need harvesting. If you can find the joy then that could be a recipe for success.

Most of the week was spent harvesting the second planting of carrots. We also picked the last of the outside tomatoes and stacked the squash to store for winter. We took the new potato harvester for a test run. Little tweaks and improvements were made to the design. And it works great!

A ray of baby sunshine came out to the farm on Friday. Bosen and Karin lent a hand and all seemed right with the world again.

From a farm crew out finding the joy,

Tiffany


In Your CSA box:

Northeastern Pole Beans, Beets, Broccoli, Carrots, Cilantro, Cucumber, Lettuce, Yellow Onion, Parsley, Red-ish Sweet Peppers, Hot Peppers, Potatoes, Delicata and Sunshine Squash, Tomatoes, Turnips


Breakfast Huevos Rancheros

Lots of people have very different meanings for huevos rancheros. I like to keep it simple.

  • 2-4 medium potatoes (depending on number of people eating), shredded.
  • Salsa
  • Sour cream
  • Cilantro
  • Shredded cheese
  • Eggs and or meat of choice.

Shred potatoes and squeeze as much water out of them as possible. Heat skillet (cast iron is ideal) to medium high heat with olive oil. Test skillet with sample of potatoes or water to see if it sizzles.

Once skillet is hot place shredded potatoes evenly on skillet about 1-2 inches thick. Salt and pepper top. Drizzle olive oil over top as well.

Leave alone for 5 minutes. Check the bottom often to make sure it isn’t sticking to pan. Flip once golden brown. Salt and pepper other side. Wait another 5 minutes and turn off heat.

Fry eggs to desired consistency. I would recommend over medium-hard. Place shredded cheese on hash browns. Place cooked egg on top of cheese. Apply more cheese. Add a dollop of sour cream and salsa. Garnish with chopped cilantro.

Add ground beef or shredded pork if you are into that for a different flavor.

Autumn Harvest Salad

  • Delicata Squash
  • 1 garlic clove
  • 3 cooked beets
  • 1 raw onion
  • 1 bunch of crunchy kale
  • 1 tbsp maple syrup
  • 1 cup farro- cooked
  • 3/4 tsp chili powder
  • 1/4 tsp paprika
  • Salt and pepper
  • 2 tbsp Apple cider vinegar
  • 4 tbsp olive oil
  • 4 oz goat cheese
  • Parsley for garnish

Set oven to 400 degrees. Cut delicata into slices. Dress with olive oil, salt pepper and chili powder. Roast for 15 minutes.

Cut beets into small cubes. Toss in olive oil place on baking sheet and roast for 30-40 minutes or until tender.

Cook farro by directions and cool. Whisk together ingredients for dressing: apple cider vinegar, maple syrup, olive oil, paprika, chili powder, salt and pepper.

In a large bowl add kale, squash, farro, beets and chopped raw onion. Add dressing and mix well. Top with goat cheese and a garnish of parsley.