heirloom popcorn
spinach
lettuce
carrots
parsley
beira kale (similar to collard greens)
russet potatoes
brussels sprouts
parsnips
celeriac
baby leeks
Your final share will be bagged instead of boxed so you don't have to worry about returning the box, please remember to return any wax boxes at the last pick up.
A note about your popcorn
The popcorn in your share still needs to finish curing before it will be ready for popping. We recommend allowing it to cure for another 4 to 6 weeks before popping. The best way to do this is to place 3 to 6 ears in a mesh bag. Hang the bag in a warm, well-ventilated room. To remove the kernels once cured, grab a cob with both hands and twist in opposite directions to loosen the kernels. Run your hand down the length of the cob, separating the kernels from the cob. Store the popcorn in airtight container in a dry, dark place. To test the popcorn pop 3 to 4 kernels. if they all pop it is ready. You can also place the whole cured ear of popcorn (remove husk completely) in a small brown paper and pop in a microwave.
Irish Stew
1 tbsp. olive oil
2 lbs. boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 tsp. salt
black pepper
1 cup chopped carrots
1 parsnip chopped
4 cups stock or water
2 cups potatoes chopped
1 cup coarsely chopped leeks
2 celeriac peeled and chopped
chopped fresh parsley
1. Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add all the vegetables except for the parsley and cook alongside the meat for a few minutes. Stir in the stock or water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until vegetables and meat are cooked and tender. Serve topped with chopped fresh parsley.
Glazed Baby Carrots and Brussels Sprouts
baby carrots, topped and trimmed
brussels sprouts
1 cup chicken broth
4 tbsp. butter
1/4 cup brown sugar
1/2 tbsp. black pepper
1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to a bowl of ice water using a slotted spoon. Return water to a boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables.
2. Bring broth, butter, and brown sugar to a boil in a large heavy skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add brussels sprouts and pepper. Cook until heated through stirring occasionally, about 4 minutes.
Beira Kale Salad with mango and pepitas
1 bunch beira kale stalks removed, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
kosher salt
2 tsp. honey
freshly ground black pepper
1 mango, diced small (about a cup)
small handful toasted pepitas (pumpkin seeds)
1. In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
We will begin sign-up for the 2012 season CSA in a few weeks and of course this years members get first priority, if you feel that a CSA share isn't ideal for you we also offer a Greenbucks program where you can chose your own vegetables, contact Tim Garboski @ afrmr@aol.com if this is something you might be interested in.
Thank you all for a wonderful season! Have a Happy Thanksgiving and a great winter, see you next spring.
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