Fall CSA week #2

In your share this week     
radishes
purple top turnips
brussel sprouts
lettuce
parsnips
potatoes
red sweet potatoes
parsley
celery
fennel
leeks


Smoky Sweet Potato Soup   
3 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 small leek, thinly sliced and rinsed well
1 tart green apple, ( such as Granny Smith) cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 tsp. finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
salt and pepper
1/2 cup pepitas (green hulled pumpkin seeds)


1. Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
2. Working in batches, transfer mixture to a blender or food processor and puree until smooth, transferring soup to a large bowl as you work. Season with salt and pepper. Sprinkle with pepitas before serving. 


Five-Spice Roast Pear and Fennel       
Toss pear and fennel wedges with olive oil, brown sugar, chinese five-spice powder, salt and pepper; roast at 500 degrees for about 12 minutes.

Radish Salad        
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
1 bunch radishes thinly sliced
1 cup italian flat leaf parsley, chopped, lightly packed
4 large hard-boiled eggs, chopped


1. Whisk mustard and vinegar with a sprinkling of salt and pepper. Gradually whisk in oil in a slow, steady stream to form a thick dressing.
2. Place radishes, parsley and chopped eggs in a medium bowl.
3. Toss with dressing, season with salt, pepper, and vinegar to taste.


Turnip Souffle 
1 bunch of turnips sliced
salt
1/2 tsp. sugar
1/2 cup butter
2 tbsp. all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled


1. Place turnips, 1/2 tsp. salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash. set aside.
2. In another saucepan, melt butter, stir in the flour and 1 tsp. salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7x2 inch glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.
 

                                             Happy Halloween!

Fall CSA week #1

In your share this week   
arugula
salad mix
broccoli florets
red sweet potatoes
kennebec potatoes
celeriac (celery root) (good raw or cooked, try boiled and mashed with potatoes)
lettuce
carrots
green cabbage
dill

For those of you new to Grateful Farm and our Fall CSA you might want to look through the blogs previous posts for recipes in addition to the ones below.


Cabbage and Celeriac Salad   
16 ounces shredded cabbage
1 celeriac bulb, peeled and shredded
1/3 cup pine nuts
1 (11 ounce ) can mandarin oranges, reserving liquid (or fresh oranges and juice)
2 handfuls dried cranberries
DRESSING:
4 tbsp. brown sugar
1/2 tsp black pepper
1/4 tsp. salt
4 tbsp. red wine vinegar
1 tbsp. reserved mandarin orange liquid (or squeezed juice)
1/2 cup olive oil
1/2 tsp. garlic powder

1. Place the cabbage, celeriac, pine nuts, oranges, and cranberries in a large bowl and set aside.
2. In a jar mix the brown sugar, pepper, salt, vinegar, reserved liquid or juice from the oranges, olive oil, and garlic powder. Shake well.
3. Pour dressing on salad and toss to coat.


Baby Carrots with Dill Butter     
1 bunch of baby carrots
2 tbsp. butter
1 tbsp. chopped dill
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper


Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes until tender. Remove from heat, and drain. Gently toss with butter, dill, and lemon juice. Season with salt and pepper.


Caramel Apple-Sweet Potato Casserole           
1/2 cup sugar
1/2 cup apple juice
5 tbsp. butter
salt and pepper
2 lbs. sweet potatoes, cut into 1-inch cubes (6 cups)
1 lb. tart apples, cut into 1-inch cubes (2 cups)
4 cups whole wheat bread cubes (1/4 inch)


1. Position a rack in the center of the oven and preheat to 400 degrees. Grease a 9x13 inch baking dish. In a 1 quart heavy bottomed saucepan, cook the sugar, without stirring, over medium heat until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until the sugar turns a deep golden caramel color. Remove the melted sugar from the heat and carefully stir in the apple juice, 2 tbsp. butter, 1/2 tsp. salt and 1/4 tsp. pepper. Return to medium-low heat and cook, stirring, until the caramel is dissolved. Let the caramel sauce cool for about 10 minutes.
2. In a large bowl, toss the caramel sauce with the sweet potato and apple cubes; transfer to the prepared baking dish. Cover the baking dish with foil and bake, stirring once, until the apples and sweet potatoes are tender, about 35 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 tbsp. butter over medium heat. Add the bread cubes and 1/4 tsp. each salt and pepper; toss to coat evenly. Cook the bread cubes, stirring occasionally, until they are lightly toasted.
4. Uncover the casserole and sprinkle the croutons on top. Bake until deep golden, about 10 minutes longer.

CSA week #21

Grateful Farm CSA  #21 Final week        

In your share this week      
lettuce
carrots
celery
parsnips
brussel sprouts (on the stalks, they pop off easily)
kennebec potatoes
red sweet potatoes
parsley
sweet peppers
cauliflower
leeks

Crunchy Sweet Brussels Sprouts Salad        
2 stalks brussels sprouts (popped off )
2 tbsp. olive oil
1/2 tsp. ground nutmeg
kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries

Shred the brussels sprouts by thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until brussels sprouts are bright green and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

Potato Leek Soup             
2 leeks, split lengthwise, washed well and chopped
1 tbsp. butter
1 1/2 cups water
1 cup chicken or vegetable broth
1 lb. potatoes
2 tbsp. minced fresh parsley leaves

In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender or food processor puree 1 cup of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper.

Parsnip and Carrot Latkes             
1/2 lb. parsnips
1/4 lb. carrots
1/2 large onion
3 garlic cloves
1/2 tbsp. ground black pepper
1 tsp. salt
1/4 of a lemon, juice of
1/4 a cup chives, finely chopped (optional)
1 1/2 eggs, beaten
1/2 cup flour or 1/4 cup matzo meal
olive oil (for frying)

1. Grate parsnips and carrots by hand or with a food processors grater attachment. Place in a large bowl.
2. Puree onions and garlic in food processor and add to vegetable mixture. Add remaining ingredients and mix well. 
3. Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point. Add a 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick. Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes). Flip and cook on the other side. Remove with a slotted spatula and place on a plate lined with a paper towels. Serve hot with sour cream.

Fall extension shares still available                      
If you are interested in extending the season with a fall share let me know at Saturday or Tuesday pick up. The cost of the share is $125 for 5 weeks and will begin October 22nd, 2pm-5pm. You can pay by check made out to Grateful Farm at pick up or mail to 49 Prospect Street, Franklin, MA. 02038.     


If you are not signing up for the fall share but still want to purchase vegetables at the farm you can come to the farm on Saturdays 2pm-5pm for customer hours until the end of November.



Thank You All for such a great season, have a wonderful winter and we look forward to seeing you next spring!

csa week #20

In your share this week   
arugula
basil
celeriac
russet potatoes
red sweet potatoes
white sweet potatoes
lettuce
cauliflower
sweet peppers
eggplant
fennel
kohlrabi

Celeriac also known as celery root is a kind of celery grown for it's large, bulbous root. It can be used raw or cooked. Celeriac has has a tough, furrowed, outer surface which is usually sliced off before use because it is too tough to peel. Since it has a mild celery like taste it is often used in soups and stews and anywhere you might normally use celery, it is also good on it's own. I usually cut it into cubes, toss with olive oil and roast it. (I cook frequently for someone who claims to hate celery so I often use this instead). It keeps well and should last 3 to 4 months if stored at 32 to 41 degrees and not allowed to dry out.


Shrimp, Cod, And Fennel Soup          
1 small can diced tomatoes
2 tbsp. extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, quartered length-wise, cored, thinly sliced crosswise, fronds reserved for garnish.
coarse salt
freshly ground white pepper
1 cup dry white wine
4 cups fish stock
12 ounces skinless cod fillets, cut into 1 1/2 pieces
12 ounces medium shrimp, peeled and deveined (tails left intact)


1. Heat 1 tbsp. oil in a large pot over medium-high heat. Cook onion, garlic, and fennel until fragrant and softened, 3 to 5 minutes. Season with 1/2 a tsp. salt and 1/4 a tsp. white pepper. Remove from heat, and add wine. Return to heat and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 2 minutes. 
3. Add stock and diced tomatoes. Bring to a simmer. stir in cod and shrimp, and return to a simmer. Remove from heat, and let stand, stirring halfway through, until cod and shrimp are just cooked through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tbsp. of olive oil. Garnish with reserved fennel fronds. Serve immediately.


Cauliflower Salad       
1 head cauliflower cut into bite size florets
3/4 cup mayonnaise
1 tbsp. mustard
salt to taste
black pepper to taste
1 bell pepper chopped
1/4 cup finely chopped celeriac
1/4 cup finely chopped kohlrabi
3 hard boiled eggs chopped
1/4 a cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled (optional)


1. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just tender, about 10 minutes. Drain and cool slightly.
2. In a large bowl whisk together the mayonnaise, mustard, salt and pepper. Add the cauliflower, eggs, onion, pickles, kohlrabi, celeriac, bell pepper and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.


Celeriac Mashed Potatoes           
1 celeriac peeled and cut into 1/2 inch pieces
1lb. russet potatoes, cut into 1/2 inch pieces
1/3 cup cream (or milk)
3 tbsp. butter
salt and pepper to taste


1. Place celeriac cubes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
2. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Serve as a side or use to top shepards pie.


Sweet Potato Pie    
1 lb. red (or white) sweet potatoes
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust


1. Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes to cool, and remove skin.
2 Break apart sweet potato in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth and pour into pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until an inserted knife comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
 
Fresh pumpkin pie and chicken pot pie with turnips, celeriac, carrots and a mashed potato crust

csa week #19

In your share this week        
purple top turnips
lettuce
baby carrots
cauliflower
potatoes
green cabbage
sugar pie pumpkin
acorn winter squash
cilantro
dill

Cabbage Pad Thai  (this is one of my favorite meals to make)
6 ounces rice noodles
3 tablespoons peanut oil
4 eggs
2 teaspoons white wine vinegar
2 tablespoons fish sauce ( I use soy sauce instead)
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes
1/4 to 1/2 a head of green cabbage thinly shredded
2/3 cup chopped peanuts
2 green onions chopped
1 tablespoon minced shallot
3 tablespoons lime juice and fresh lime wedges
cilantro chopped
bean sprouts
fried tofu, shrimp, or chicken. (optional)


1. Bring a pot of water to a boil. Add the noodles and cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water.
2. Beat the eggs in a small bowl. In a separate bowl mix together the lime juice, sugar, fish sauce, and vinegar and set aside. 
3. Heat the oil in a wok or large skillet over medium-high heat. Fry the shallot for a few seconds. Add the pepper flakes and cabbage and cook for one minute, then remove. Add the beaten egg to the hot wok or skillet and gently scramble. When the eggs have set, pour in the sauce, cabbage, a handful of bean sprouts, noodles, peanuts, and green onions, toss together and serve topped with chopped cilantro, more bean sprouts, chopped peanuts, and a lime wedge. 


Kashmiri-Style Kidney Beans with Turnips             
4 turnips cubed
1 cup water
1/2 teaspoon salt
1 (14.5 ounce) can kidney beans, drained 
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 cup finely chopped red onion
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1 cup canned diced tomato
1/2 a teaspoon salt
1 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon ground ginger
2 tablespoons water
1/2 teaspoon garam masala


1. Place turnips into a saucepan with a cup of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
2. Meanwhile, heat the vegetable oil in a skillet over medium high heat. Stir in the cumin and fennel seeds, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about five minutes. Stir in the minced garlic and ginger, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture becomes pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
3. Add the tomato mixture to the turnips, and simmer 10 minutes. season with garam masala before serving.


CSA fall shares available  
If anyone is interested in signing up for a fall CSA share we are offering first chance to our current CSA members. The regular season CSA last pick up days are Saturday October 15th, and Tuesday October 18th (share #21). The fall CSA is 5 weeks long beginning October 22nd and ending November 19th and costs $125. There will only be one pick up day/time on Saturdays 2pm-5pm (if you cannot make it on time you are always able to pick up later).
What you might receive in the fall share 
arugula
spinach
lettuce
brussel sprouts
parsnips
rutabaga
beets
popcorn
potatoes
salad mix
braising mix
cabbage
broccoli
carrots
cauliflower
celeriac
celery
escarole
cilantro
parsley
dill
kale
chard
collards
leeks
radishes
turnips
kohlrabi
fennel
bok choi
(and all the other cool weather things I can't remember right now)


Deadline to sign up is October 15th (sorry for the short notice, I know that it's only a few weeks away). Send me an e-mail bcalberg@yahoo.com or just let me know at pick-up if you are interested or have any questions.

csa week 18

In your share this week           
acorn winter squash
sugar pie pumpkin
hubbard winter squash
cauliflower
fingerling potatoes
escarole
celery
sweet corn
red cabbage
red sweet potatoes 
white sweet potatoes
sweet peppers


Pumpkin Pancakes        
1 1/2 cups milk
1 cup cooked and pureed pumpkin
1 egg
2 tbsp. vegetable oil
2 tbsp. vinegar
2 cups all purpose flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt


1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.


2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. Brown on both sides and serve hot.


Escarole Soup 
1 tbsp. olive oil
2 pounds Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce


1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes. 


Roasted Garlic Cauliflower     
2 tbsp. minced garlic
3 tbsp. olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp. chopped fresh parsley (optional)


1. Preheat the oven to 450 degrees. Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add the cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.




NorthEast pumpkin and winter squash shortage 
You may have seen/heard in the news recently that the North East will be experiencing a pumpkin shortage this season due to hurricane Irene and the damp weather in general. We have been losing our pumpkins and squash to rot more rapidly than normal because of this. We were hoping to give out large Jack o' lantern pumpkins in the share, however, unfortunately most of the cropped rotted in the field before maturity and we do not have enough for every share to receive one and the few we do have already have rot spots and definitely won't make it to Halloween. We hope to continue giving out as much winter squash and pie pumpkins as we can while we have them. Our advice is to use them as quickly as possible since they are not storing well this year. You can cook and freeze the flesh for later use.  In general pumpkins and winter squash keep best at about 50 degrees and relatively dry. Be careful not to bump/drop/ding them up because their skin isn't as tough as it seems and even a little ding will cause them to rot quickly, avoid picking them up by the stem as the stems break off easily and again this will cause them to rot faster. 

sweet potatoes should also be stored unrefrigerated and in a dry place.

Fingerling potatoes are a gourmet variety that is supposed to be small and are generally cooked unpeeled and whole, try them roasted or steamed.

Thank you everyone for bringing your boxes back!

csa week #17

In your share this week
sweet corn (not pictured)
O'Henry white sweet potatoes
brocolli
New England sugar pie pumpkin
cilantro
acorn winter squash
paprika peppers
eggplant
butternut winter squash
leeks
habaneros


pumpkin corn chowder 
1 leek finely chopped
1 cup chopped paprika pepper
1 jalapeno pepper diced (optional)
1 tablespoon safflower or canola oil
2 cups pumpkin peeled and cut into 1/2 inch cubes
1 tablespoon garlic, minced
2 cups vegetable broth
1 cup of corn
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 a teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup milk
3 tablespoons chopped cilantro
2 tablespoons chopped parsley (optional)

1. In a large pot, saute the leek and peppers in oil 5 minutes to soften.
2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
3. Add the vegetable broth and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
4. In a food processor or blender place 1/2 cup of the corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
5. Add the pureed mixture, the remaining corn, chili powder, cumin. sea salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
6. Add the remaining ingredients and stir well to combine.

( I added turkey bacon to ours)


Cuban sweet potato salad with chili-lime dressing  
2 pounds white sweet potatoes, cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped cilantro
salt and pepper to taste
1 paprika pepper, seeded and cut into 1/4 inch dice
4 scallions, (or one leek) white and light green parts, finely chopped.


Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.


While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the paprika pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.


Habanero hot sauce  (use gloves when handling habaneros)
1 pint habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice


Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.


hot pepper jelly is also an excellent use of habaneros.


This will probably be the last week we offer extra broccoli at pick up. This is one of the easiest vegetables to blanch and freeze for later use. To prepare just drop in boiling water for a few seconds, remove, drain and spread on a baking sheets to freeze so it doesn't freeze in a big block. When frozen remove from sheet and store in freezer bags in your freezer.


Wax Boxes - please remember to always bring your wax box back with you at each pick up. We are currently miss quite a few which is why some shares were in brown paper bags on Tuesday and will also be in bags this Saturday. Thank You!