Field Notes Farm CSA Newsletter
Week 22: November 10, 2015
Winter Squash – This week you have Butternut (elongated beige), Sugar Dumpling (Multi-colored), Acorn (Dark Green), 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!
Lacinato Kale – Also known as Dino kale. Polly’s favorite type of kale this time of year. Perfect in Thanksgiving stuffing or for kale chips.
Thyme – 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.
Dragon 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. You should use these potatoes soon as they will not store very long.
Salad Mix– We had given up hope on this outdoor planting of lettuce mix, but the unseasonably warm weather allowed it to pull through! This salad mix also includes baby kale and arugula.
Parsnips: Long white roots with a sweet flavor. Great roasted!
News from Field Notes Farm:
Late fall is prime time for one of our favorite activities – apple cider pressing! For the past 3 years, we have been “scrumping” (the British past time of harvesting apples from neglected trees) and pressing gallons of cider. Our apples came from land of a family friend. that was once part of the 1,000 acre Connell family orchard near Menominee, WI. The orchard was responsible for the development of the Connell Red variety, and we assume that was the variety. All the trees we harvested from had been abandoned for the last 10 years
This year we used a rack and cloth press with a motorized grinder. The basin had a spout and made for quick and (relatively) clean work. We pressed 315 pounds of apples into 14.5 gallons of cider. We took a few sips to try ourselves (SUPER sweet!) before air-locking the juice into carboys to ferment. It takes about 6 months for the full fermentation process, so we’ll let you know next spring how it goes!
With the strange warmth and sun of November, we have spent some time this past week cleaning up the farm in preparation for next season – putting crates in storage, cleaning up tools, and organizing the tool shed. Of course, there is always more to do, but we look forward to a few days break from the farm, brainstorming ways to use our vegetables for Thanksgiving, and the chance to relax with friends and family
This is our 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) – we would love to have you back!
Mustard-Roasted Root Vegetables
4-5 cups chopped root vegetables, cut into ½ inch pieces (potatoes, carrots, parsnips)
2 tart apples, thinly sliced.
¼ cup olive oil
1 tbsp coarse Dijon mustard
2 garlic cloves, mashed or minced
½ tsp salt
½ tsp ground black pepper
Position a rack in the middle of the oven and preheat oven to 425F. Whisk olive oil, mustard, garlic, salt, and pepper together in a small bowl. Reserve 2 tbsp of this mixture in a small bowl. Drizzle the remainder over chopped vegetables. Spread vegetables evenly on a sheet pan. Roast in the oven until tender and beginning to brown slightly at the edges, 25-35 minutes. Toss sliced apples with reserved dressing. Garnish roasted veggies with apple slices and serve.
Black Pepper Squash
This recipe will work well with acorn and sugar dumpling squash. Recipe from Fine Cooking Magazine Oct-Nov 2015
2 small squash (acorn or sugar dumpling)
chopped fresh sage
ground black pepper
Position oven racks in the top and bottom thirds of the oven. Place 2 large rimmed baking sheets on the racks, and heat the oven to 450F. Halve lengthwise and seed 2 small squash. Slice each half into 6 wedges. Toss with 2 tbsp extra-virgin olive oil, 1 tsp fresh chopped sage, 1 tsp ground black pepper, and 1/2 tsp salt. Divide the squash between the baking sheets and roast until golden brown on one side, about 10 minutes. Flip and roast until tender and golden brown on the second side, about 5 minutes more.
“I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream…
I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting.”
– Mark Twain