Monday, October 20, 2014

2015 season begins

Seneca and I started our 2015 planting season last week, planting garlic into some newly prepared beds. Garlic has a long growing season, so the cloves are put in the ground in October in these parts, where they start to grow enough to have a head start in the spring, but not so much that they are damaged by the cold winter to come.

Monday, October 13, 2014

Recipe w/ winter squash

Miso-butternut squash soup w/ black beans and cilantro salsa

Ingredients: onion, olive oil, ginger, cumin, cayenne, butternut squash, miso broth*, cream, cooked black beans, yellow tomatoes, cilantro, shallot, sherry vinegar, salt and pepper

Preparing: Dice your onion and cook gently in olive oil. Add grated fresh ginger, 1-2 tsp cumin, a splash of cayenne pepper and stir for 1 minute. Next add cubed butternut squash, salt and pepper, and miso stock (about 4 cups of stock to one medium squash). Cook until squash is tender. Puree soup until very smooth. Put back on heat and stir in heavy cream (about 1/2-1 cup, to taste), cooked black beans, and chopped yellow tomatoes. Heat through.

Eating: Serve hot soup with this garnish/salsa: cilantro leaves, sliced shallot, 1-2 Tbsp sherry vinegar and salt.

Dish history: Leftover miso-squash soup (original adaptation from here) with some freshy-harvested black beans and end-of-season yellow brandywines... delicious. If you don't like cilantro (shame on you), at least stir in some sherry vinegar to the soup before eating.

* To make miso broth: I suppose everyone has their own method... I heat 1 cup of water for each Tbsp of miso paste. But the key is stirring the miso paste in a small amount of that water until it forms a paste, and then stirring it into the rest of the hot water. Never let miso stock boil.

Recipe w/ parsnips



Parsnips w/ ginger

Ingredients: parsnips, butter, ginger, sour cream, salt + pepper

Preparing: Cut your parsnips into matchstick-thin strips. Blanch them in boiling water for 2 minutes. Cook grated fresh ginger in some melted butter for 2-3 minutes. Then add the parsnips, s+p. Next, add sour cream and toss to coat. At this point you can either continue to cook until hot on the stovetop, or pop it in the oven at 375F for about 15 minutes (the latter will result in a drier dish).

Eating: A good side dish to some stewed or braised red meat.

Dish history: Another adaptation from Classic Home Cooking.

October 2014 Workation

Thank you to all who joined our fall workation on Saturday. We had about 60 people join us here for some work in the garden - clearing beds and preparing them for the long winter and even weeding our fruit trees. It really means a lot to us and our farm to see so many friends, family and neighbors come together for a community day.

Enjoy some photos and the recipe for the corn chowder...



























Recipe w/ corn

Corn chowder

Ingredients: onions, carrots, celery, olive oil, tarragon, potatoes, sweet potatoes, winter squash, chicken stock, corn, heavy cream, salt and pepper (serves 6-8)

Preparing: Dice your onions, carrots and celery and sweat in a pot with some olive oil. Meanwhile, chop potatoes (we don't peel ours), sweet potatoes and winter squash (we use butternut squash and delicata) to desired size, about 1/2 inch chunks. Once onions are translucent, add tarragon and salt and pepper and stir for 1 minute. Next add potatoes, squash and 4 cups of chicken broth and 4 cups of water. Simmer, partially covered, until potatoes and squash are tender. Then add corn kernels from about 4 ears of corn (if frozen, be sure to thaw them beforehand) and 2 cups heavy cream. Heat to hot and taste for salt.

Eating: Add grated cheddar cheese to each soup bowl and ladle the hot chowder on top.

Dish history: Made this for our 2014 October workation - a nice, hot soup on a cold, rainy day.

Sunday, October 5, 2014

Final CSA basket

Baby chicks have arrived!
We have reached the end of our CSA season - thanks to you all for being a part of it!

Expect the following in this final basket:
Potatoes, sweet potatoes, squash, peppers, eggplant, beets, radishes, kale, braising mix, arugula, lettuce, parsley, leeks

Monday, September 29, 2014

Week 19 CSA basket

Expect the following in this next-to-last basket:

Butternut squash, pie pumpkins, potatoes, sweet potatoes, parsnips, leeks, greens (a variety of them), parsley, scallions, peppers, eggplant.

~~~
These baby pam pumpkins we're giving you (courtesy of PJD's growing) are meant to be eaten! Their flesh is sweet and smooth. Nothing beats a pumpkin pie or some pumpkin tacos.

Tuesday, September 23, 2014

Week 18 CSA basket

This is the last of the corn - and likely last of the tomatoes, too. But we still have a lot of squash for you and plenty of greens.

Speaking of greens, our turkeys seemed to take a liking to them. When I went out this morning to harvest our perfect-looking bok choy, I found them in there helping themselves to some for breakfast. Sadly, that means that those flawless leaves now have a few nibbles in them. Still delicious, though.

Still on greens... we've lopped off the tops of our Brussels sprouts plants. This encourages the sprouts to grow rather than the plant to grow taller. So we're giving out B. sprouts tops this week (Friday members got them last week). We eat them like cabbage or make them in the style of kale chips.

Expect the following this week:
Tomatoes, corn, peppers, leeks, potatoes, arugula, bok choy, chard or kale, scallions, parsley, cilantro, spaghetti squash, delicata squash, butternut squash.

Tuesday, September 16, 2014

Week 17 CSA basket

All that squash and corn you've been receiving has come from the fields of Boscobel, farmed by one of your fellow neighbors and CSA members. Many thanks! And this week we've harvested the remaining winter squash there: spaghetti squash, butternut squash and pie pumpkins. There's a break in sweet corn this week, but more to come next week. And all those fall greens we planted in August should start being ready then, too.

Expect the following this week:
Tomatoes, cherry tomatoes, peppers, spaghetti squash, lettuce, arugula, braising mix, parsley, cilantro, basil.

Tuesday, September 9, 2014

Recipe w/ spaghetti squash

Roasted spaghetti squash

Ingredients: Spaghetti squash, butter, garlic, cumin, coriander, cayenne, parsley or cilantro or chives

Preparing: Slice the spaghetti squash in half along the meridian. Scoop out seeds. Place a 1/4 inch of water in a roasting pan, add squash cut side down and roast squash at 375 for about 40 minutes. Once squash is out of the oven, melt butter in a pan and add 203 cloves minced garlic. Then add cumin, coriander and cayenne (in a 2:1:pinch ratio) and salt to taste. Turn off heat once garlic is lightly browned. When squash is cool enough to handle, hold over a the garlic-spice pan and use a fork to scrape out the spaghetti-like strands. Stir and saute more if you'd like a little brown to your squash. Stir in chopped parsley or cilantro or chives at end.

Eating: Delicious side dish.

Dish history: I remember seeing this recipe on smittenkitchen.com, a great cooking blog.

Recipe w/ delicata squash

Delicata squash rings

Ingredients: delicata squash, salt, oil, spices of choosing (I'd go either sweet, e.g., cinnamon, nutmeg and a touch of brown sugar, or savory, e.g., cumin, coriander, cayenne)

Preparing: The skin on delicata squash is edible! So just slice your squash into 1/2 inch rounds, scoop out the seeds and admire those pretty fluted circles. Then salt the rounds and let sit for ~30 minutes. Rinse squash. Then re-sprinkle with salt. Heat oil in a heavy cast iron pan or otherwise and add squash rings. If you keep enough space around them, they'll brown and crisp nicely. If you crowd them you'll get more of a steaming effect. Both good, depends on your intention. Takes about 2-3 minutes per side. Remove from heat to a platter and sprinkle with your spices of choosing.

Eating: You could even top these rings with a relish or slaw. Or make use of the seeds that you removed: sprinkle them with salt and cumin, bake them for ~20 minutes and then put them on top of the rings.

Dish history: I think I've seen this in a Thanksgiving menu or two. Very versatile and easy since there's no peeling of the squash.