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2014 Winter Basket # 1
Basket Contents: Acorn squash, parsley, choice of kale or Swiss chard, mesclun, carrots, celeriac, leeks, red onions, burbank russet potatoes, rutabaga, choice of cabbage or Chinese cabbage, Brussel sprouts, celery, green pepper, choice of red peppers or tomatoes Recipes of the week: Pasta with Brussel sprout, mushroom and cheese sauce Sweet and sour Brussel sprouts with leeks Welcome to the fall! Here at the farm we love the fall season, which for us marks some major changes to our work.…
Rutabaga Oven Fries
From Allrecipes.com Serves 4 Ingredients 1 lg rutabaga, or 2 small, peeled and cut into spears 1 teaspoon olive oil 4 sprigs fresh rosemary, minced 3 cloves garlic, minced 1 pinch salt to taste Directions Preheat oven to 400 degrees F (200 degrees C). Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated. Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped…
2014 Summer Basket #18
Basket contents: Buttercup or butternut squash, onions, choice of lettuce or kale, parsley, celeriac, potatoes, choice of parsnip or Jerusalem artichokes, rutabaga, choice of carrots or yellow beets, tomato. Recipe of the week: Rutabaga Oven Fries This is the last week of summer baskets! Thank you to all of our wonderful partners for another great season together. It is so enriching for us here on the farm to get to know the folks who eat our farm products. We hope…
2014 Summer basket #17
Basket contents: Spaghetti squash, peppers, mesclun, choice of Chinese cabbage or kale, carrots, leeks, choice of fennel or celery, choice of parsnips or Brussels sprouts, potatoes. Recipe of the week: Million-dollar Chinese Cabbage Salad In this week’s newsletter the tables have turned! Every other week of the season this newsletter is about us sharing information, ideas, stories with you, but this week is the reverse. We’re going to keep it short and encourage you to instead to fill out of…
“Million Dollar” Chinese Cabbage Salad
Thanks to our dear partner Lise Palmer for this recipe suggestion! She got if from allrecipes.com. Ingredients: 1/2 cup vegetable oil 1/2 cup white sugar 1/4 cup wine vinegar 1 tablespoon soy sauce 2 (3 ounce) packages raman noodles (without flavor packets), lightly crushed 1/2 cup slivered almonds 1 cup sesame seeds 1 head napa cabbage, chopped 1 bunch green onions, chopped Directions: 1. In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar…
2014 Summer Basket #16
Basket Contents: Acorn squash, peppers, lettuce, Brussels sprouts or leeks, beets, carrots, cauliflower or turnips, chard or spinach, tomatoes, thyme Recipe: Roasted Acorn Squash Soup October on the farm is a time of winding down and ‘finishing’ the fields. Last week we pulled out all the tomato, eggplant, and pepper plants, and this week the work of clearing the fields continues. We have replanted a cover crop to protect the soil in the areas of the vegetable fields that have…
Roasted Acorn Squash Soup
2 acorn squash, halved and seeded water, as needed 3 tablespoons unsalted butter 1 large sweet onion, chopped 1 large carrot, peeled and chopped 1 clove garlic, minced 3 1/2 cups low-sodium chicken stock 1/4 cup half-and-half 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 pinch salt and ground black pepper to taste Directions: Preheat oven to 400 degrees F (200 degrees C). Put squash into a baking dish with the cut side down. Pour enough water into the…
Soupe in its Pumpkin
From ‘FestFood’, put together by Action Concertée pour la Sécurité Alimentaire (ACSA) in Pointe Saint-Charles in 2007-2008. When I was a facilitator for community gardens with ACSA, we had the project of making a cookbook by and for participating gardeners, Here is one of my favorite recipes taken from this volume. 1 pumpkin (or squash) a few slices of bacon or caramelized onions 2 cups of vegetables (beans, carrots, celery, zucchini, etc.) 6 cups chicken or vegetable stock curry to…
2014 Summer basket #15
Basket contents: Peppers, pumpkin, tomatoes, cilantro, carrots, choice of celery or potatoes, onions, choice of hot peppers or eggplant, choice of ground cherries, spinach or cabbage, garlic. Recipe of the week: Soupe in its Pumpkin This week’s newsletter takes the form of a photo journal dedicated to the many other beings with whom we share the farm. Our animals provide us with many services on the farm, but also with so much beauty and fun! The pigs transform veggie wastes…