Week 18, 2015

Field Notes Farm CSA Newsletter
Week 18: October 13, 2015

Butternut Squash –  This popular winter squash has sweet, fine-grained orange flesh.

Sugar Dumpling Squash –  Squash with creamy white skin, flecked with orange and green.

Sweet REBA Acorn Squash – Dark green winter squash.

Shallots – A mild, buttery onion flavor that goes well in all savory dishes.

Red Wing & Valencia Onions – Red and yellow onions

Bell Peppers – Christopher Columbus is responsible for introducing this new world fruit to Spanish cuisine.

Ground Cherries – If you have grown tired of eating these fresh, they freeze well for winter enjoyment.

Broccoli – Its name comes from the Italian word for “cabbage sprouts”. This broccoli is tender and sweet after the cool nights we have had on the farm.

Sage – Pairs well with pork, poultry, and game dishes.

Thyme –  Its name comes from the Greek word thymus – meaning ‘courage’’. This aromatic herb makes a delicious and soothing tea for upset stomachs..

Dragon Carrots – This variety of carrot has purple skin, orange flesh, and a spicy carrot flavor.

Celeriac – A type of celery bred for root production instead of the stalks. This gnarly looking bulb adds a spectacular flavor when added to soups and slaws. Use a knife to slice away the gnarly exterior (as much as ¼ inch) in order to reach the white root. The farmer’s favorite way of preparing is a raw celeriac slaw.

News from Field Notes Farm:

Polly and Oren picked apples for cider in Menominee this weekend. Some friends of ours purchased a small track of what used to be a 500-acre apple orchard! The trees have been neglected for 10 years but a few rows sheltered from the winds had a decent amount of fruit. We weaved our way through a jungle of sumac and goldenrod to pick about 16 bushels of apples. A few are good enough for eating, but most are better suited to cider making. We plan to build a cider press this week.

While Polly and Oren drove home from Menominee, Hava was interviewed by WSAW Channel 7 News. She talked about organic farming and community supported agriculture. One of our CSA members was also interviewed. We will post a link to the interview on our website when it becomes available!

On Thursday we had our inspection and received our retail food license for the kitchen at the Village Hive in Amherst. Pizza will start this Saturday, but we also plan to start making kefir (fermented milk, similar to yogurt), and pastries that will be available at the Hive starting next week. Kefir will be available Thursdays through Sundays starting October 22nd and our pastries will be available on Sundays starting October 24th. The Village Hive also offers a wide variety of bakery items, meats, and other local products.

Roasted Squash with Tahini Lemon Dressing

1 acorn squash or sugar dumpling squash
¾  teaspoon cumin seeds
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
½ tsp crushed red pepper flakes

Preheat oven to 400F.  Cut squash in half and remove seeds.  Cut squash into 1-inch thick wedges.  Spread squash in an even layer on a baking sheet and drizzle with olive oil.  Sprinkle cumin seeds over the squash.  Roast squash for 20-30 minutes, or until tender.

Meanwhile, whisk together olive oil, lemon juice, tahini, and crushed red pepper until smooth.  Drizzle over roasted squash and serve.

Celeriac and Potato Mash

1 ½ lb gold or russet potatoes, cut into chunks
1 large or 2 small celeriac roots, peeled and cut into chunks
2 cloves garlic, peeled
3 tbsp butter
¼ cup cream

¼ cup minced shallots
Salt and pepper to taste

Place potatoes, celeriac, and garlic cloves in a medium saucepan and cover with cold water.  Bring to a boil and simmer until potatoes and celeriac are tender.   Remove saucepan from heat and drain water. Mash the potatoes and celeriac.  Add butter, cream, and minced shallots to the pan and stir to combine.  Season with salt and pepper to taste.

You can’t just eat good food.  You’ve got to talk about it too.  And you’ve got to talk about it to somebody who understands that kind of food.”
– Kurt Vonnegut,



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