Field Notes Farm CSA Newsletter
Week 19: October 20 , 2015
News from Field Notes Farm:
Welcome to the fall storage share season!
You’ll notice the share consists of 2 boxes. All the onion and squash items have been cured to last for weeks/months — so there is no pressure to use it all in the next week or two! Items to be stored in the refrigerator – carrots, cabbage, herbs — will also hold well for a few weeks or longer. See above for more detailed storage info. Here in the newsletter, we will continue to keep you up-to-date with news from the farm and feature recipes for how to use the produce in your share.. If you are looking for more ideas, we have a catalog of searchable recipes on our website with many of our favorite recipes. We have all of our past newsletters archived on our website should you need to look back. If you have any questions, need to change arrangements for share pick-up, or need a stock pile of onions and squash for the holidays, feel free to give us a call or send us an email.
Plans and planting for next season have already begun. This past week we planted our garlic for next season. Our seed garlic, the biggest and most consistent cloves of a harvest, came from Whitefeather Organics, just down the road here in Custer, WI. We were unable to get garlic in for our 1st season last fall, so we are eagerly anticipating the arrival of the foundational allium next season – for garlic scapes, green garlic, and storage garlic.
Onion Custard Cornbread
|1 T peanut oil (or leftover bacon fat!)
2 eggs, at room temperature
3 T melted butter
2 T sugar
2 C whole milk
2 T white vinegar
1 C all-purpose flour
¾ C cornmeal
|1 t baking powder
½ t baking soda
½ tsp dried oregano
½ t chopped fresh sage
1 jalapeno, minced
½ C mild yellow onions, chopped
1 ¼ C heavy cream
Preheat the oven to 375 F. Brush a 12-inch cast-iron skillet with the oil.
In a medium bowl, mix the eggs and butter until the liquid becomes a creamy yellow color. Add the sugar, milk, and vinegar, then blend with the mixer another 2-3 minutes and set aside.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Blend in the oregano and sage.
Put the skillet into the oven and heat at least 5 minutes before baking the bread. Gradually add the egg mixture to the flour mixture, mixing until smooth. Stir in the chiles and onions.
Pull out the skillet, and pour the batter into the skillet. Then, pour the heavy cream in the middle of the batter.
Bake 45-55 minutes, or until the top of the cornbread is firm and gold and the sides have pulled slightly away from the skillet. Cool for 10 minutes before serving
Spaghetti Squash and Sausage Skillet
1 spaghetti squash
1 lb pork sausage
3 cups roughly chopped kale
3-4 ounces crumbled feta
1 cup toasted nuts (pecans or walnuts)
Cut spaghetti squash in half and scoop out the seeds. Place cut side down on a baking sheet and roast in the oven at 375F until tender and flesh separates easily when raked with a fork. Meanwhile, brown sausage in a large oven-proof skillet. Add chopped kale and saute until just wilted. Take out the squash flesh and mix it into the sausage mixture along with the crumbled feta, chopped nuts, a drizzle of olive oil, salt and pepper. Place skillet back in oven and roast until slightly browned on top.
It’s no use boiling your cabbage twice.
– Irish proverb