Field Notes Farm CSA Newsletter
Week 20: October 27 , 2015
Winter Squash: This week you have Butternut (elongated beige), Sugar Dumpling (Multi-colored), Acorn (Dark green with orange spot), and Spaghetti Squash (yellow oblong). Ideal storage is at 50-55F and low humidity. Otherwise, store on your kitchen counter. Use squash that shows any small marks or blemishes first. Butternut and spaghetti squash should store for multiple months. Use acorn and sugar dumpling sooner.
Shallots: A mild and buttery onion flavor. Best sauteed, roasted, or caramelized!
Cabernet & Walla Walla Onions: This week you are receiving sweet onions, red storage onions, and shallots. The sweet onions should be used sooner. The red onions and shallots have excellent storage capacity. Store in a cool, dry, location away from light. Exposure to light will cause them to sprout!
Arugula: The Astro variety is particularly peppery and tender. Delicious raw or lightly sauteed. Good for 1-2 weeks refrigerated.
Red Russian Kale: Smooth, red leaves and extremely tender. As the nights turn cooler, kale gets sweeter to protect itself from the damaging effects of the frost. Good for 1-2 weeks refrigerated.
Thyme: Ancient Egyptians used it for embalming. Ancient Greeks burned it as incense, believing it to be a source of courage. Ancient Romans used it to purify rooms and give aromatic notes to cheese and liqueurs. And, hey, we love it to season squash dishes and meats, and steep for teas.
Possibilities are endless!
Winter Leeks: The name leek is a corruption of a Roman word ‘loch,’ meaning any medicine that could be licked to cure a sore throat. The Welsh are especially keen on leek’s positive effects on the singing voice! Store covered or bagged in the fridge. Leeks will store well for several weeks or up to a month in the fridge.
Miami Carrots: Sweetened by the frost, these carrots are exceptional raw or cooked.
Store in the fridge for a month or more – but they might not last that long!
Watermelon Radishes: These large radishes have a light green exterior and a spectacular dark pink interior! These will be good for a month or more in the fridge. Beautiful sliced thinly and added to salads. Would also make a great refrigerator pickle.
News from Field Notes Farm:
Shorter days have allowed us a few extra hours of rest, some time to perfect our squash roasting, and the creative energy to brainstorm a few new projects for the winter. In addition to our Saturday night pizza business, we will have a few other products out at the Village Hive during their NEW hours on Sunday mornings — 9am – Noon. Hava has been cultivating a large community of kefir grains. The fermented, yogurt-like product makes perfectly sweet smoothies or is a great stand alone as a part of a balanced breakfast. In the midst of tossing pizza pies, Ronan will also be mixing up bread, pastries, and sweet treats for Sunday mornings-lemon poppyseed muffins, revel bars, cinnamon rolls, and more!
On the farm, our crimson clover cover has sprouted in the old tomato beds of the hoophouse. We continue to harvest the few remaining crops in the field – arugula, kale, beets, sage, thyme, and parsnips- and watch our cover crops grow. We have caught up on our harvest data and look forward to calculating just how many pounds of kale, tomatoes, zucchini, and squash we brought in this season! One fun preview: we harvested more than 2400 cucumbers this year.
Thanksgiving Squash Muffins
|½ butternut squash (about 1 pound of squash)
8 Tbsp unsalted butter, slightly softened
1 ½ cups all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp ground allspice
|¾ tsp ground cinnamon
½ tsp kosher salt
1 cup packed dark brown sugar
⅓ cup milk
1 tsp vanilla extract
2 large eggs
Peel the squash, scrape out seeds, and cut squash into chunks. Place in a steamer basket and cover. Steam until tender and allow to cool slightly. Place squash in a blender or food processor and puree until smooth. Preheat oven to 350F. Grease and flour one 12 cup muffin tin (or use muffin liners).
Whisk together flour, baking soda, baking powder, spices, and salt. In a large bowl, use a mixer to beat the butter and sugar until fluffy. Add the squash puree, milk, and vanilla. Mix until well combined. Add the eggs one at a time, mixing well. Add the dry ingredients to the wet ingredients and stir by hand until just combined (don’t over mix). Spoon muffin batter into muffin tins. Bake for 28-30 minutes.
Kale and White Bean Korma
|1 tablespoon olive oil or coconut oil
1 yellow onion, diced
4 cloves garlic, minced
1 teaspoon minced ginger
2 medium sweet potatoes, peeled and cubed
|4 ounces tomato sauce
1 1/2 tablespoons curry powder
One 13 -ounce can coconut milk
2 cups kale, roughly chopped
15 oz white beans, drained and rinsed
Heat oil in a large Dutch oven or heavy saucepan over medium-high heat. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent.
Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute. Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
Add the coconut milk, kale, and beans to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using). Enjoy!
May your hands grow
warm and brown
from the glow of
And may the garden within you
embrace each day
as the earth