November, Winter Newsletter #2
Dear Winter CSA Members,
Let’s give thanks for the November box! This month’s share is packed full with an awesome array of color and variety…lots of tasty items to share with your loved ones over the holiday.
The November box includes the following items: apples (Gala, Empire), pears (Bosc), winter squash (Sunshine, Delicata, Butternut), potatoes (Kennebec), onions (red, yellow), leeks, carrots, turnips (Scarlett Queen), sweet potatoes, brussel sprouts, kale (Tuscan), bok choi, and spinach.
Remember, correct storage is the key to using your winter CSA share to its full potential. If you have ANY questions about how to store your veggies, email us!
This month the farm has been wicked busy. It always seems like October and November are the craziest months for us. Curt and I are running around like mad, working the last markets of the season, bulk harvesting our crops to put into storage, and getting ready for the Christmas season with our hand-made wreaths. Life is a bit hectic, but wonderful, none the less. We are blessed and thankful.
So far we’ve picked a lot of veggies to put into storage. While all the potatoes, onions, and winter squash were put away months ago, there’s still a lot to come out of the fields. During the last three weeks, we’ve concentrated on picking turnips, radishes, carrots, beets, celeriac, kohlrabi, and cabbage. We still have parsnips and more cabbage to harvest, as well as a few other odds and ends. Some days it feels as though we seriously overestimated the amount of vegetables we need to get us all through the winter, however when February comes, it feels good to see the bounty of wonderful variety still available in the storage facility. October and November…harvest, harvest, harvest!
We escaped to Maine last weekend under the cover of a “work-related” trip. Every year Curt drives up to Acadia National Park and buys fresh balsam to make into wreaths and other holiday decorations. We drove back home with a truck and trailer filled with balsam boughs. During this time of the year our house is filled with the alluring aroma of balsam and Christmas…the only down-side is the little trail of balsam needles that follows Curt everywhere (and I mean everywhere)…I love my vacuum…lol.
If you have not checked out the awesome new recipe exchange on our blog, take the time to do so! There are lots of wonderful recipes already posted, and you have the ability to contribute your own personal favorites.
Mashed Potato Casserole (a fun twist for Turkey Day???)
14 Tbsp unsalted butter, softened, more for the pan
6 pounds Yukon Gold potatoes, peeled and chunked
2 Tbsp, plus 1 teaspoon, kosher salt
1 ½ cups sour cream
1 tsp black pepper
6 Tbsp finely chopped chives
2/3 cup bread crumps
2/3 cup grated Parmigiano-Reggio cheese
Lightly grease a 9×13 inch baking pan. In a large pot, bring the potatoes and 2 T salt to a boil. Boil until fork tender, about 20 mins. Drain. Mash potatoes with 10 T butter, sour cream, 1 t salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into prepared pan. In a small bowl, combine the remaining 4 T butter, bread crumbs, and cheese. Mix together until it forms coarse crumbs. Heat oven to 400oF. Sprinkle crumbs over the top of potato casserole and bake until golden and crisp, 30-40 mins.
Portuguese Kale Soup (my all-time favorite, go-to soup)
1 lb. kale
1 lb. potatoes
1 lb. smoked sausage (linguica or chorizo)
1 cup chopped onions
½ cup chopped carrots
2 tsp chopped garlic
2 tbsp olive oil
2 tbsp butter
2 qts chicken broth or combination of beef and chicken
3 lbs. peeled, seeded, and chopped tomatoes
1 ½ cups cooked kidney beans
Salt and freshly ground pepper
Strip the leaves from washed kale, and cut diagonally into wide slices. You should end up with 6-8 cups of lightly packed kale. Wash, peel, and chop the potatoes, and keep in cold water. Prick sausage; blanch in boiling water for 5-10 mins to release fat. Drain; cut into 1/2-inch slices; set aside. In a large saucepan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 mins. Add potatoes and broth, and simmer, partially covered, for 15-20 mins or until the potatoes are cooked. Mash the potatoes against the side of the pot (or puree with some of the broth and return to the pot). Stir in tomatoes and kidney beans, and simmer for 10-15 mins. Add the kale and sausage, cook 5-10 mins longer, and season to taste.
A few important tidbits you should know for the season:
Be at your monthly pick-up or find a sub to pick up for you if you cannot make it. If you need to change your pick-up location, please email us and we will be happy to bring your box to a different location.
Boxes. We reuse our boxes. Please return your empty box when you pick up your next share. Do not rip the boxes. We will review with everyone how to open your box. If you cannot figure out how to break down your box, please leave it assembled, we will do it for you. Please be careful! Otherwise you will be subject to “Halley’s Box Tutorial Session” (No, this is not a joke).😉
Have a wonderful and blessed Thanksgiving!
Love your food,