Week 17, 2016

Apples– We harvested these apples from an old tree in our yard. We are uncertain of the variety. They are crisp, sweet-tart, with a juicy snow white flesh

Acorn Squash – Fall is here! Cut these squash in half and roast at 350 for about an hour. If you have a savory tooth top with butter and herbs. If you have a sweet tooth, top with maple syrup and butter.
Daikon Radishes – Ridiculously huge white radishes that are bound to surprise you! Traditionally used in Japanese and Korean cuisine.




Lettuce Mix


Ground Cherries



Agri–culture from Field Notes Farm
This past weekend we made a trek to Reedsburg, Wisconsin to check out the art and activities of Fermentation Fest. It was created by two Chicago based artists turned rural Wisconsin CSA farmers to bridge the rural-urban divide. The festival is unlike most festivals you have probably attended. There is no large crowd, loud concert, or peddling of trinkets. Rather the life of the festival is spread across the rural landscape. There are classes on fermentation of all kinds (drinks, bread, yogurt, sauerkraut, kefir, hot sauce), performances, and talks. One artist installed a herd of miniature barns spread across a field like ruminants. Poetry about food and farming can be read from signs along the road while driving.

The main attraction for us was a concert by our friends Holy Sheboygan (shameless plug for their new album, FOUR).. They played three wonderful sets in the middle of an alfalfa field on the crest of a hill looking out over an idyllic rural landscape. The audience lounged in the field or sat on the remodeled trailer turned picnic mobile with brass tubes dispensing switchel from garden faucets at each seat. The trailer was an installation titled “The Last Supper” featuring switchel made from ingredients endangered by climate change. The festival runs through October 9th if we’ve inspired you to check it out! http://fermentationfest.com/

Ginger, Carrot, and Daikon Radish Salad
Adapted from Early Morning Farm

1 medium size daikon radish
2 carrots
1 tablespoon neutral oil like organic canola
2 tablespoons rice vinegar
1/2 teaspoon (or more or less) sriracha or chili sauce
1 clove garlic, grated
1 tablespoon grated fresh ginger
toasted sesame seeds for garnish (optional)

Use a julienne peeler or box grater to shred the daikon and carrots into 4 cups total. (you may have some daikon leftover)
Mix the ginger, garlic, and grated vegetables in a medium size mixing bowl. Whisk together oil, vinegar, and chili sauce then toss salad together. Garnish with toasted sesame seeds.

Baked Chicken with Sage Shallot Apple Dressing

Adapted from “From Asparagus to Zucchini” Cookbook

4 chicken breasts, approx. 6 ounces each
1 Tb butter
⅓ cup finely chopped shallots
1 cup finely chopped tart apple
2 Tb each chopped fresh sage and parsley
2 heaping cups dried bread cubes or croutons
Salt and pepper to taste
½ – ⅔ cup chicken broth
Oil a baking pan.

Flatten meat by pounding it lightly with a flat utensil. Place in pan.

Heat oven to 350 degrees. Cook shallots in butter on stovetop until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper, and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes.

Winter Salad with Creamy Tahini Dressing

Adapted from “From Asparagus to Zucchini” Cookbook
Sure, it’s not really winter, but this salad makes fresh use of the tasty storage vegetables.

2 cups any combo of grated beets, carrots, and/or red cabbage
2 cups any combo of grated celeriac, turnips, kohlrabi, Jerusalem artichokes, green cabbage, and/or winter radish
1 ½ cups chopped kale and/or parsley
1 medium red onion, finely chopped
1 cup sprouts (optional
½ cup chopped fennel (optional)

Creamy Tahini Dressing

3 Tb sesame seeds
½ cup tahini
¼ cup lemon juice
¼ cup sesame oil
¼ cup canola oil
¼ cup soy sauce, tamari, or shoyu
Dash of bottled hot pepper sauce or pinch of cayenne
1 teaspoon dried dill weed

Toast sesame seeds in dry skillet or hot oven several minutes, tossing often. Cool and mix with remaining ingredients and ¼ cup water. Makes 1 ½ cups.

Toss all ingredients and serve with dressing.

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