Week 21, 2015

Field Notes Farm CSA Newsletter
Week 21: November 3, 2015

Winter Squash:  This week you have Butternut (elongated beige), Sugar Dumpling (Multi-colored), 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!  Excellent storage capacity.

Red & Yellow Onions: This week you have red and yellow onions.  Store in a cool, dry, location away from light.  Exposure to light will cause them to sprout!

Curly Roja Kale: Dark purple curly kale.

Sage: Light green textured leaves.  A great addition to Thanksgiving stuffing or minced and sprinkled over roasted vegetables.

Cabbage
:  This purple cabbage has excellent storage capacity.  We left a few of the tough outer leaves on to protect the heads during transport and storage.  You should peel these away when you are ready to use the cabbage.

Purple Carrots: These carrots have purple skin and orange flesh.  Store in the fridge for a month or more – but they might not last that long!

Potatoes: Yellow potatoes from our friends at Primitive Pastures.

Broccoli:  These are the final cuts from our broccoli planting – they are not full heads but little “florets.”  After broccoli produces the main head that you can find in the grocery store, the plants continue to send up tender little shoots.

Lettuce Mix:
  We had given up hope on this outdoor planting of lettuce mix, but the unseasonably warm weather allowed it to pull through!

Parsnips
: Long white roots with a sweet flavor.  Great roasted!

News from Field Notes Farm:
In addition to our numerous opportunities to herd turkeys at our new farmhouse in Amherst, we had a chance on Sunday to help our friends at Nami Moon Farms get their pigs herded into a trailer to take to the butcher. After months of working with docile vegetables, it was quite a trip to work with muscular and strong-willed pigs. The effort required Ronan coaxing the pigs from within the trailer, Chris herding from behind , Oren keeping the pigs from turning around, and Hava acting as bouncer for the pig corral. It took 45 minutes to get the 5 pigs into the trailer (improved from the multi-hour wrestling Chris & Maria experienced on their own with the first 10 pigs).

After a terrible, horrible, no-good, rainy market day on Halloween, we are looking forward to one last market– indoors! We will be at the Appleton Indoor Farm Market on Saturday, November 21st from 9-Noon. The market takes place inside the Appleton City Center. We will have a supply of Thanksgiving/Holiday staples – onions, squash, shallots.  We will be sharing a stand with our friends at Nami Moon, who will be distributing Thanksgiving turkeys

For some of you this is the last box of the season. Remember to fill out and send us your survey! Also, if you know you would like to continue your membership next season, then please sign up now (even if you plan to pay in the spring).

Butternut Squash Soup
Adapted from Cooking Light

4 cups cubed (1 inch) peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
2 ½ cups chicken or vegetable broth
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
Salt and cracked black pepper (optional)

Preheat oven to 375°.  Combine squash, olive oil, salt, and shallots in a roasting pan or jelly-roll pan; toss well to cover the veggies with oil. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool at least 10 minutes.  Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated.  Top with pepper, if desired.

Parsnip and Potato Latkes with Horseradish Sour Cream
Adapted from Cooking Light

1/2 cup sour cream
1/4 teaspoon prepared horseradish
2 1/2 cups potato, peeled and shredded (about 1 pound)
2 1/2 cups parsnip, peeled and shredded
1 cup carrot, grated
1 teaspoon salt, divided
1/2 cup red onion, chopped
1/4 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided

Combine sour cream and horseradish; cover and chill.

Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid.  Place vegetable mixture in a large bowl. Add onion, flour, and pepper; toss to combine.

Preheat oven to 400°.  Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.  Heat 1 tablespoon oil in a large skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet. Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.
– Julia Child

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