The Winter Share

The Winter CSA is here! Our root cellar is full and we are so excited to start our distribution. This year's sauerkraut is happily bubbling away, we've made a big batch of pickled shallots, our jars of tomato sauce are all boxed up, the greenhouse greens are perfect for cutting and many of the root veggies are already washed and ready to go!

Here are some scenes from the last few week's on the farm. The end of a growing season is always bitter-sweet.

Here's what will be in the share tomorrow!

salad greens

kale

tatsoi

napa cabbage

hakurei turnips

onions

garlic

leeks

winter squash

fennel

broccoli

Free choice roots: carrots, beets, sweet potatoes, watermelon radishes, potatoes

Recipes!

Beans on Toast with Greens

By Family Meal • December 14, 2011 • 1 Comment

Serves 4, with lots of leftover beans

For the beans:

  • 3 cups dried borlotti beans (also called cranberry or, appropriately, Roman beans)
  • 3 dried chiles de arbol, broken in half
  • 1 sprig of sage
  • 3 garlic cloves
  • salt and pepper to taste

For the toasts:

  • 2 handfuls of green -- tatsoi, arugula, or puntarelle
  • 1 garlic clove
  • 4 slices of good bread, we like filone
  • shaved Parmesan
  1. Dump beans into a medium-sized pot, cover with cold water and bring to a boil. Drain the water from the beans and cover again with cold water, throw in a handful of salt and bring to a boil. Simmer the beans over medium low heat until they are al dente -- about 2/3 of the way done. Remove the beans from the cooking liquid.
  2. In a new pot, heat a couple of glugs of olive oil (3 tablespoons or so). Pop open the garlic cloves and toast then in the oil until lightly golden brown. Add the dried chiles and sage and let sizzle before adding the beans to the pot. Cover with cold water, season with salt and pepper, and simmer until the beans are soft while still retaining the integrity of their shape. We like to let the beans hang out in their liquid for a long as possible before serving -- overnight is best, but relaxing for an hour or two in their liquid is sufficient.
  3. To assemble the toasts, reheat a portion of the cooked beans in a small saucepan. In a medium sauté pan heat a ¼ inch of olive oil until smoking hot. Place bread slices into the oil and fry until golden brown. Flip and cook the other side until golden brown. Drain toasts on a paper towel lined plate. Meanwhile, in a medium sauté pan, toast popped garlic clove in a glug of olive oil. Toss in the greens and sauté for 10 seconds or so until just wilted. Season with salt and pepper. Place a piece of toast on a plate, spoon warm beans over the toast and top with greens and shaved Parmesan.

Roasted Winter Squash Salad with Apples and Fennel

This is a lovely saffron colored salad with specks of red, purple, green and black.  It also is hearty and delicious!  A great choice for a pot luck as it is served at room temperature and holds up well.

2 lbs buttercup or butternut squash

2 tsp chopped rosemary or 1 tsp dried

2 TB olive oil

1 medium fennel bulb

1 medium red onion

2 Gala or other sweet apples

½ cup dried currants

4 TB white balsamic vinegar

1 lemon, zest and juice

1 cup apple cider or juice

4 TB olive oil

Sea salt and pepper to taste

Prepare the squash by peeling it and removing seeds. Cut into 1 inch wedges, place in a bowl, toss with 2 TB olive oil and a large sprinkle of salt and the rosemary. Spread on a large baking sheet in a single layer. Roast in a preheated 400 degree oven for about 30 minutes until tender. Remove from oven and let cool. Trim and then chop the fennel bulb into thin slices. Peel and chop the onion into medium dice. Core the apple and chop into medium dice. Place all prepared ingredients in a large salad bowl. Add currants. When squash is cool, remove skin and chop flesh into ½ inch chunks. Add to bowl. Sprinkle the white balsamic vinegar over the salad and toss well. Use a microplane or other fine grater to zest the rind of the lemon and add to bowl along with the lemon juice. Pour half of the cider/juice over vegetables and toss well. Add olive oil, salt and pepper to taste and toss to combine. Add more lemon if needed to balance flavors. Add additional cider/juice if salad is too dry. Serve at room temperature.

Beet and Carrot Quick Slaw

Ingredients

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves
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Directions

In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

Recipe courtesy of Kathleen Daelemans

Read more at: http://www.foodnetwork.com/recipes/beet-and-carrot-quick-slaw-recipe.html?oc=linkback

Malaika SpencerComment