Table of Contents
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Announcements & Reminders:
Welcome to new farm members and welcome back to farm members continuing from the summer! Without all of you, we wouldn't be here so thanks for your support.
Made in the Valley Market, Nov. 5, 5-7pm - This winter market is held at the Spring Green General Store the first Friday of every month from November to May. Here is a link for more information https://www.facebook.com/madeinthevalleymarket
Please note: This is the produce we harvested and packed for Thursday's shares. The Saturday and Monday boxes will be similar but may change depending on produce availability.
In Your Box
Salad Turnips - Tasty raw or sliced in a salad Looseleaf Lettuce - See recipe in this email. Mizuna - A Japanese green with a pleasant, mustardy bite, mizuna has attractive, jagged leaves. See salad recipe in this email. Tomatoes - Use soon or watch closely as these are ripening quickly on the kitchen counter. Sweet Peppers - (Green Bell or Carmen) Easily freeze extra peppers to add to your favorite dishes in the future by removing the top, ribs and seeds, dicing and putting in a freezer bag or container. Label and put in the freezer. Carrots
Celeriac - see Vegetable Spotlight and recipe in this newsletter Potatoes - blue variety from Fazenda Boa Terra, another organic vegetable farm Butternut Squash - Traditionally prepared by cutting in half, scooping out seeds and roasting either upright or upside down in a pan with about an inch of water or upside down on a cookie sheet. Butternut makes an excellent pumpkin pie or try the soup recipe in this newsletter. Will store at room temperature for up to a month. Can keep for several months in a dry location at 50 - 55 degrees Fahrenheit. Leeks - Use the blanched white stem and the lighter green part. The darker leek greens are edible but are fibrous, better used to flavor broths or soups and strained out before serving.Pair with soups (they develop a creamy texture and add body), especially potato, simmer in a little butter and water for a side dish, steam and add to salads or feature in casseroles or quiches, or steam to tenderize and then grill. See recipe in this newsletter. Garlic
Vegetable Spotlight on Celeriac
Also called celery root or turnip-rooted celery, this brown knobby has a flavor profile similar to celery but a little stronger and deeper. It can substitute for celery in vegetable medleys or stand on its own in purees, gratins or soups. Remove the thick, bumpy outer layer with a paring knife. It may lose up to half its weight in the process. If not using right away, you can float it in a bowl of water acidified with a little lemon juice or vinegar to keep it from browning however in most cooked dishes, a little discoloration is unimportant.
Europeans, who are more familiar with celeriac than they are with stem celery, enjoy celeriac raw. They'll grate, shred, or julienne the hard off-white flesh and marinate it in a salad dressing (vinaigrette, mayonnaise or a mustardy remoulade) overnight. A generous mound on a bed of fresh salad greens makes a substantial salad that can replace the starch in a meal.
Compared with potatoes, celery roots are a bit firmer and less starchy, but the two cook up beautifully together.
Celeriac can also be pickled, frozen or dehydrated. Stores nicely in refrigerator for several weeks unpeeled in a loosely wrapped plastic bag.
Celeriac Risotto with Pesto 4 servings
4 cups chicken or vegetable broth
3 tablespoons butter
1 good-size celeriac, peeled and sliced (about 2 cups)
1 1/2 cup leeks
1 1/2 cups Arborio rice
1/2 cup white wine
1 cup shredded Parmesan, divided
salt and ground black pepper to taste
Premade pesto to taste, about 1/2 cup
Heat the broth in a saucepan and keep it warm on the stove while you prepare the vegetables. Melt the butter in a separate saucepan and stir in the celeriac and leeks. Cover and cook, stirring often, until the vegetables are tender but not brown, about 5 minutes. Mix in the rice and stir for 1 minute. Add the wine and let boil, continuing to stir until it is absorbed into the rice. Add about 1/2 cup of the hot broth and stir until it is absorbed into the rice. Continue adding broth in this way until all the broth is absorbed and the risotto is creamy yet still al dente (this process should take about 25 minutes). Remove the risotto from the heat and mix in 3/4 cup of the cheese. Season with salt and pepper, then stir in the pesto. Serve with the remaining cheese sprinkled on top.
Dressing-in-the-Bowl Supper Salad serves 4-6
1/2 medium red onion, very thinly sliced
3-4 tablespoons vinegar of choice
Generous pinch sugar
2 tablespoons mustard of choice Salt and freshly ground black pepper to taste
1/2 cup canned beans (black beans, chickpeas, or kidney beans), drained and rinsed
2 cups chopped raw or lightly cooked vegetables of choice
2 tablespoons chopped parsley
1-2 cups chopped protein (cooked chicken, shrimp, tofu, ham, nuts, cheese, etc.)
up to 1 pound salad greens, torn
4-6 tablespoons oil (olive, almond, walnut, etc.)
In a large bowl, stir together the onion, 3 tablespoons of vinegar, sugar, and mustard and season with salt and pepper. Add the beans and let marinate while you prepare the other vegetables.
When you're ready to eat, add the vegetables, parsley, protein, salad greens, and 4 tablespoons of oil. Mix well, taste, and adjust the vinegar, oil, salt, or pepper as necessary. Serve immediately.
Braised Leeks serves 3-4
3-4 medium leeks
2 cups beef stock
1 cup grated Gruyere cheese
Trim ends off leeks and split lengthwise. Rinse well (if dirty) and set in a pyrex pan. Bring beef stock to a boil and pour over leeks. Bake at 350 degrees for about 1/2 hour or until stock has reduced and leeks are tender. Sprinkle cheese over leeks and melt under broiler for a few minutes. Serve immediately.
On the Farm . . . what's happening this week in words and pictures.
While we've slowed down from summer's constant pace of field maintenance, harvesting, packing, loading, delivering, along with the weekly farmers market, we've found more than enough to keep busy.
Bill has spent quite a few hours replacing the motor in our skid steer so he can put compost on the fields before winter. Plant debris is being removed from the beds although a few tomato plants still have ripening tomatoes hanging on them in the hoophouse alongside the newly growing spinach, lettuce and chard. It feels weird in there - caught between summer and winter - reminds me of the song lyric, "Should I stay or should I go now?" I've been weeding the winter crops and fretting over whether or not there is enough and if it is growing fast enough.
Bill taking down tomato strings and posts. Mizuna growing like crazy. A tom turkey displaying. Aidan and Marlee exercising bunnies.
After 23 years together, Bill wisely nods his head when I start the litany of all that could go wrong this season. If he can't sneak away, he calmly remembers other times I've worried we won't be able to deliver on our promise to you, our farm members, but we have. Both of us carry the weight of responsibility your membership brings. We've made a promise to provide you and your family with local, nutritious, and organic produce from our farm in exchange for your payment which supports our farm and family financially.
We get excited when people join us for the season. We make plans for seed purchases, for tools to make us more efficient or lighten our workload, or even to buy new boots. We sow seeds, tend beds, and do our paperwork. Yet as we get closer to harvesting and packing the first boxes of the season, my stomach gets queasy, my version of stage fright I guess. What have we done? How can we pull this off? What if we didn't plant enough? What if we suffer crop failure? What if we can't honor our end of the agreement? Bill reminds me that is why we planted different varieties and extra rows. He points out that we've learned much and each year are better farmers than the we were the year before. Lastly, he wisely agrees, we will never do everything perfectly. Some things like inclement weather are out of our hands, but we must trust in our knowledge and preparations, in the miracle of photosynthesis, and in your support. Of course, he wishes I would relax a little and be less controlling while I wish he would pick up his tools. I guess it is good to have something to work on.
I want to be up front with you, we may make mistakes this season, but please know: we do our best to fill every box with vegetables to nourish you and yours. While it feels right to worry sometimes, especially as we begin a new season and meet new members, know also: that we love the opportunity you give us to work together with the sun shining on our faces. What could be better?
Have a good week,
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