Recipes: Sweet Treats for Thanksgiving

pumpkin-pie

Halley’s Mom’s Fresh Pumpkin Pie

[Original recipes from Recipes for a Small Planet and The Moosewood Cookbook, with Ruth’s alterations]

Pie crust:   2 cups whole wheat pastry flour

½ tsp. salt

½ cup unsalted butter (firm)

about ½ cup water

Makes two 9″ single crusts.

Stir salt and whole wheat pastry flour together.  Cut in butter; don’t work too much (leave it lumpy).  Add 1/3 cup of water and move the crust mixture around so the water will soak in.  Gather the dough gently and add more water to gather all the flour.  Divide dough in half.  Roll one half to fit into a deep dish pie plate, leaving a high edge.  Fill with pie filling below.

Pie filling:

3 cups fresh pumpkin puree (*substitute Sunshine squash)

½ cup organic unprocessed honey

¼ cup organic unsulphured molasses

¼ tsp. powdered cloves

3 tsp. cinnamon

1½ tsp. ginger

1 tsp. Kosher salt

4 organic eggs, slightly beaten

2 cups scalded whole organic milk

Mix in order given.  Pour into whole wheat pie shell and bake 10 minutes at 450o, then 40 minutes at 350o, or until set.  Let cool completely.  When ready to serve, top with fresh whipped heavy cream (unsweetened).

Any filling that will not fit into the pie pan should be placed in buttered custard cups and cooked with the pie for the first 30 minutes or so (10 min. at 450o, then about 20 min. at 350o or until set and edges pull away from the cup).  Serve warm with a little heavy cream.

baked-apples_12013

Mom’s Baked Apples

5 large baking apples (e.g. Cortlands)

5 T butter

3-3 ½ T white sugar

1 T molasses 2 ½ t. cinnamon

¾ c. water

Core apples, making hole all the way through.  Peel skin off top half of apples.  Mix together sugar, molasses, and cinnamon, and drop a little of the mixture into each hole.  Put butter on top (1 T per apple).  Bake at 275 degrees for about 1 ½ hours basting regularly.  Apples should be baked in glass baking dish with a little water in the bottom.

sweet-potato-casserole

Sweet Potato Casserole with Topping

3 c hot sweet potatoes mashed, 1/3 c milk, ½ c butter, 1 c white sugar, 2 eggs, 1 Tbsp vanilla.  Mix and pour into casserole. Topping: 1 c light brown sugar, ½ c plain flour, 1/3 c butter (not melted), 1 c chopped nuts.  Mix topping with fork and sprinkle crumbs on top of casserole.  Bake uncovered at 350 degrees for about 25 minutes.

Winter CSA 2016-17, November Newsletter

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November, Winter Newsletter #2

Dear Winter CSA Members,

Happy Thanksgiving! Let’s give thanks for the bounty of food included in 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 (Mutsu, Cortland), winter squash (Sunshine, Delicata or Carnival), potatoes (red skinned and white), sweet potatoes, onions (yellow), garlic, carrots, turnips (Purple top), beets, broccoli, brussel sprouts, kale (Beira), arugula, and radishes.

Remember, correct storage is the key to using your winter CSA share to its full potential.  Please refer to your quick storage guide that was passed out with the first box. 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.

We escaped to Maine last weekend under the cover of a “work-related” trip.  Every year we drive up to Acadia National Park and buy fresh balsam to make into wreaths and other holiday decorations.  We drove back home with a truck 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.

Recipe Ideas:

If you are looking for recipe ideas, check out the recipe exchange on our blog! I will be posting a few more Thanksgiving inspired recipes there if you need ideas.

Notes about the veggies in your box.  Mutsu (yellow) and Cortland (stripped red) apples are both wonderful varieties to cook with…yeah, Thanksgiving pie! Sunshine is the variety of bright orange squash in your box. Very sweet and on the dry side, lends itself wonderfully to baking. You can cook the tops of the beets, carrots, and turnips…don’t forget to utilize those greens; they are increasingly difficult to come by in the winter months. Beira is a new variety of kale we are trialing this year, it resembles collard greens, and is also known as Portuguese cabbage or sea kale.  Try it in my favorite soup recipe listed below. Enjoy the beautiful arugula and red radishes…what a treat this time of year!

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.

Roasted Carrots with Carrot Top Pesto

3 pounds carrots with tops (any color, sliced into sticks)

2 tablespoons vegetable oil

Kosher salt, freshly ground pepper

1 garlic clove

3 tablespoons macadamia nuts or pine nuts

1/2 cup (packed) fresh basil leaves (sub a mixture of favorite seasonal herbs-parsley, rosemary, etc.)

1/4 cup finely grated Parmesan

1/2 cup extra-virgin olive oil

Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.  Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.  Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse puree forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

A few important tidbits you should know for the season:

 It is crucial for you to 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.  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,

Halley Terry Stillman

Storage Tips: How to get the most out of your Still Life Farm Winter CSA

Storage Tips: How to get the most out of your Still Life Farm Winter CSA

We offer monthly CSA deliveries during the winter because many of the items you receive in your winter box have come out of our long term storage facility.  These can just as successfully be stored at your house for the month!

In order to fully utilize your share, it is very important to take time to properly prep and store the veggies and fruits that you receive. The majority of vegetables that we are providing have been picked in the summer and early fall and stored carefully up to this point. Removing them from storage speeds their respiration processes.  This means winter storage produce must be handled carefully to get the most life out of it.  Produce does not last forever. Farmers who store produce throughout the winter expect to throw out at least 1/3 of their crop.  I cannot impress this enough; your produce will not last forever.  Check all your vegetables from time to time.  If anything looks like it might be going south, plan a meal around it asap!

We store produce under three separate conditions:

1.) Refrigeration (high humidity, low temp of around 35-40oF)

Most things hold up well in the refrigerator wrapped in a plastic bag or stored in an airtight container.

Greens (kale, bok choi, spinach, arugula, beet and carrot tops, etc.)

Root vegetables with the tops removed (carrots, parsnips, beets, turnips, radishes, celeriac, kohlrabi)

Fruit (apples and pears)

Brussel sprouts removed from the stalk

Leeks

 

2.) Cool, dry, and dark (low humidity, low temp of around 35-40oF, hallway/closet/porch, paper bag/box)

Irish potatoes

Sweet potatoes

Garlic

Onions, shallots

 

3.) Warm, dry, and dark (low humidity, warm temp around 50oF, dark area)

Sweet potatoes

All types of winter squash

 

If you have any questions about how to store anything that you receive, please get in touch with us!

If you have any problems identifying any veggies that you receive, please get in touch with us!

StillLifeFarm@aol.com

Winter CSA 2016-17, October Newsletter

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Dear Winter CSA Members,

Welcome to the Still Life Farm Winter CSA!  Thank you for your membership.  We’re excited to bring our local produce to your table this winter!

Our Winter CSA share is designed around vegetables that New Englanders would typically have access to throughout the winter.  You will not see tomatoes, peppers, or cucumbers.  All of our produce consists of hardy vegetables and fruit that have been grown and stored on our farm.  We work hard to ensure as much produce variety as possible in order to break up the monotony of winter. Eating with us will keep your food local, seasonal, and fun!

In the first newsletter, I always focus on what to expect in your winter share, as well as how to get the most out of your produce.  In order to fully utilize your share, it is very important to take time to properly prep and store the veggies that you receive. In addition to the newsletter, you will receive a page that gives storage tips to maximize the lifespan of the produce in your winter share.

The vegetables that you will receive in your October share are as follows: winter squash (Spaghetti, Delicata), apples (Cortland, Gala), carrots (Yellow Sun), beets (Golden), onions (yellow), garlic, potatoes (Red Norland), sweet potatoes (Carolina Ruby) , kale (Winterbor), green cabbage, brussel sprouts, broccoli, arugula, and fresh herbs (rosemary, sage, or thyme).  Please refer to your storage sheet to see how to best store all of your produce. Remember, winter storage produce must be handled carefully to get the most life out of it.  I cannot impress this enough; your produce will not last forever, eat it. Eat your greens first (kale, beet and carrot tops, arugula, brussel sprouts, broccoli).  Spaghetti squash does not have a long shelf life, we recommend eating it early into the share.   If you have any questions about how to store any veggies, please feel free to e-mail, we love to hear from our members!

Basic cooking tips to get you started:

There are a variety of delicious squashes that you will get to experiment with this winter; all can be cooked the same basic way.  To cook winter squash:  Do not fear the squash! 1) Cut the squash in half.  This is easier than you think.  Take your largest knife and slowly work the blade into the center of the squash and then around the middle.  2)  Scoop the seeds out of the squash with a large spoon.  Seeds can be separated and roasted if desired.  3)  Take a fork and poke holes in the squash.  If this step is forgotten it can occasionally cause a very messy situation in your oven, so don’t forget.  4)  Lay squash, cut side down, in baking pan.  Add a little water to the pan.  5)  Bake the squash at 350oF for 20-45 minutes, depending on size, until the squash is soft to the touch.  7)  Enjoy!

*If you notice your squash going south, bake it up, scrape it out, and freeze the flesh for baking later in the month.

Roasted root vegetables are a quick and easy way to utilize the veggies in your box. Cube roots, toss with olive oil and your favorite herbs, bake at 350oF for 20-40 minutes until fork tender. Greens should never be wasted in the winter; they are few and far between.  A quick sauté with garlic and onion is an easy side dish.  Make a sweet treat with apples, pears, sweet potatoes, and winter squash.

Some vegetables might be new to you. If you are stumped by an item in the share, send me a picture via text or email.  If you have any questions about what’s in your box, or you need recipe ideas, do not hesitate to get in touch with us.

I will have recipe suggestions for you throughout the winter, but I would love to hear from you.  If you have a recipe that you would like to share, please e-mail it to me.

The Still Life Farm blog is up and running: https://stilllifefarm.wordpress.com/.  One of the most exciting things about the blog is the new Recipe Exchange that a wonderful CSA member put together!  The recipe exchange can be viewed by everyone.  If you would like to add your own recipes, you can do so as long as you have a Google account (easy to acquire). Instructions for contributing to the Recipe Exchange can be found on that page. If you would like me to add your recipes for you, email them to me.

Spaghetti Squash Alfredo Roast your spaghetti squash according to the above directions.  Cube and sauté a variety of your favorite veggies that happen to be on hand (ex. broccoli, carrots, onion, garlic). Prepare your alfredo sauce (1 pint heavy whipping cream, 1/2 cup butter, 1 1/2 cups grated Parmesan cheese, S&P.  In a medium saucepan combine whipping cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.) Fluff spaghetti squash with a fork and remove from skin. Combine squash with sautéed veggies, pour alfredo sauce over everything and mix. Season with S&P. Quick and easy, yummy and warming!

A few important tidbits you should know for the season:

It is crucial for you to 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.  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).   ;-)

We are so excited to be able to provide our farm’s local produce right to your table. We strive to provide a top quality box of vegetables and fruit to keep your winter interesting and tasty.  If there is anything you need to make this season the best that it can be, get in touch with us and we will make it happen!  Thank you so much for your membership!

Love your food,

Halley and Curtis Stillman

Summer Squash in the Greenhouse!

We like to make the most of our small farm, and we do so by using everything we have to it’s fullest potential! Our smaller greenhouse is primarily used for winter greens, this gives us options in the summer for extra greenhouse crops. Lately we’ve been planting summer squash and zucchini in the greenhouse.  We like to get a little jump on the season with these wonderful veggies, nothing says summer more than summer squash and people love it!

To grow summer squash successfully in the early spring in a greenhouse, we focus on two things.  The first is keeping the greenhouse warm enough.  Many nights we add an extra covering of Remay to keep a constant, warm temperature surrounding our little plants. A few of the cool nights in the April kept us on our toes, but we added additional heating to the greenhouse during the coldest hours of the night, and everything turned out just fine.

The second essential for greenhouse growing is pollination, and for that we use bumblebees.  Bumbles, as opposed to honey bees, are ideal for greenhouse growing.  They do not have an aversion to being in enclosed areas, in fact their hive sits inside the greenhouse.  They are active on rainy, sunny, cool, and warm days alike, and are not as choosy as their honey bee cousins.  Getting good pollination from our bumbles is essential to the production of our squash crop!

Before you know it we’ll be enjoying a wonderful saute of summer squash and zucchini with that coveted after-work glass of wine.  ;-)

Love your food,

Halley Terry Stillman

Baby goats at the farm!

The newest addition to Still Life Farm are three goat kids! On Maundy Thursday, our doe Hazel delivered Benton, a buck kid. On Easter morning, Maarit delivered two little girls, Cameo and Candor. Both does kidded around 5am…that ment long nights into early mornings for us, but it was worth it! The babies are named after fruit tree varietals, keeping with the theme of our growing fruit business.

Curt and I have also begun experimenting with goat cheese. So far we have only made simple farmer’s soft cheeses, which use lemon juice to separate the curds and whey. We have not attempted anything with rennet yet, but that will be next. We’ve been playing with different flavorings: thyme and rosemary, chives, truffle and cracked black pepper, and or course, traditional. It’s been fun so far…because really, what’s better than sampling cheese…tough life.  

Goat kids never seem to disappoint, they are always sweet and continually amusing!

Accessing the Recipe Exchange

Hi CSA members!

Seems like there is a little confusion over accessing the Recipe Exchange.  If you are viewing this blog post then you are starting at the right place. To easily access the recipe exchange you need to go to the Still Life Farm blog profile page.  To get to the profile page, click on the circular icon of Spencer, the dog, in the upper right corner of this page.  This icon should link you to the blog profile.  Scroll to the bottom of the page, you will see several websites that you can click on to access, one of these is the recipe exchange.

The direct web link to the Recipe Exchange is: http://goo.gl/fdMTxf

Below are instructions on how to access and use the recipe exchange. Please look them over, if you have questions, concerns, or confusion email me at StillLifeFarm@aol.com

 

Hello Still Life Farm CSA Members! I hope that you’re as excited by the new Recipe Exchange as I am! I have set up a folder on Google Drive where the recipes will live. Here is some information about accessing and using the Recipe Exchange on Google Drive:

GETTING STARTED • Here is the link to the Recipe Exchange: http://goo.gl/fdMTxf Anyone with the link will be able to view the Drive, so probably best not to post any personal information. • The Recipe Exchange link will work whether you have a Google Drive account or not (e.g. if you are following the link from a Yahoo! or another e-mail address), but it will be Read-Only unless you sign into Google Drive. This means you can look at recipes others have posted, but that you will NOT be able to post your own recipes, or search within the drive. In order to get the most out of the Recipe Exchange, I would suggest signing up for a Google Drive account, if you do not have one already. If you have a Gmail.com address, you can follow the instructions at google.com/drive to set up a Google Drive account. If you prefer to use a non-gmail address, you can sign up here: https://accounts.google.com/SignUpWithoutGmail • Once you’ve set up your Google Drive account, follow the link to the Recipe Exchange (http://goo.gl/fdMTxf). You should tell Google to “Open in Drive” with the blue button in the upper right-hand corner: • If at any point Google prompts you to “Take me to the New Drive!” please do so — it’s much easier to use!

NAVIGATING THE DRIVE • Once you are in the Recipe Exchange, you will see the recipes that others have posted. In the upper right hand corner of the page, you will find a toolbar where you can customize the view and sorting options for the Drive: • The icon set on the right applies to the display of the entire drive: The icon highlighted in red allows you to switch between list and grid views. The AZ icon allows you to sort the list by certain criteria. The “i” icon will display recent activity in the Recipe Exchange. The gear icon will allow you to change your settings, but I suggest leaving that alone! • The icon set on the left applies to specific documents, and will only appear if you have selected a document by single-clicking it. The link icon will generate a link to the document that you can copy to send to someone else. The person+ icon will open the sharing options for the document. The eye icon will allow you to preview the document without opening or downloading it. The trash bin will remove the item. The three dots give you more options (e.g. downloading the document or opening it with a specific application.)

SEARCHING WITHIN THE DRIVE • The search feature in Google Drive will be especially useful for Recipe Exchange participants. Enter a search term in the “Search Drive” toolbar at the top of the page and Google Drive will return all of the recipes with those search terms. I think this will be GREAT for searching by ingredients. Let’s say, for example, you had no idea what to do with the kohlrabi in last month’s basket — you could search “kohlrabi” and Drive would return all of the member recipes that use kohlrabi! (I’m using “nutmeg” just as an example here):

CREATING AND SHARING A RECIPE • Here’s the fun part! The best way to post a recipe is to type it directly into the Recipe Exchange on Google Drive. (You can also create it with another application and upload it to Drive, but for simplicity’s sake, I’ll just outline the former here.) • From the Recipe Exchange homepage, select the red “New” button on the lefthand side of the page. Scroll down and select the “Google Docs” icon: • You will receive a message that asks you if you want to create a document in a shared folder. Select “OK” (that’s the point!). • This will open a page in new window that looks a lot (and functions a lot) like Microsoft Word. • Give your recipe a title, simply by clicking the greyed out text in the upper lefthand corner that says “Untitled Document” to rename and click OK. • Create your recipe, just as if you were creating it with Word! No need to save — Google Drive automatically saves the document for you as you go. • Remember, since the document is in a shared folder, anyone with a link to the Recipe Exchange folder on Google Drive will be able to see it. However, you may want to customize the “sharing” settings of your document. To do so, go to the blue “Share” button in the upper right hand corner of the page. A window titled “Share with others” will pop up – click the triangle icon to the right to open the dropdown menu. This will give you a few options: ◦ Anyone with the link can edit (NOT recommended): This means that anyone who has the link to the Recipe Exchange will be able to make edits to your recipe without asking you. ◦ Anyone with the link can comment (Recommended): This means that people will be able to make comments in the document by highlighting a section of the recipe and using the comment feature in the upper right hand corner of the document’s toolbar. I think this would really make our CSA Recipe Exchange feel like a little community : Then they could say something like this: ◦ Anyone with the link can view: This means your document will be available for viewing, but that no one else will be able to edit or comment on it.

THERE YOU HAVE IT! There’s my quick rundown of how to use our new Recipe Exchange on Google Drive! I think it will be a great tool for sharing lots of wholesome, yummy recipes! If you run into any problems with setting up your Google Drive, accessing the Recipe Exchange, posting your first (or your 4th!) recipe, please feel free to shoot me a quick e-mail: mckeon.chrissy@gmail.com. Happy cooking!

January, Winter Newsletter #4

January, Winter Newsletter #4

Dear Winter CSA Members,

Happy New Year!

The January box includes the following items:  apples (Mutsu, Macoun), pears (Bosc), winter squash (Butternut, Acorn), potatoes (red-skinned Norland), sweet potatoes, onions (yellow, red cipollini), shallots, carrots, daikon radish (purple), turnips (Purple-top, Scarlett Queen), kohlrabi, celeriac, red cabbage, kale (red curly), popcorn, garlic, and dried hot peppers.

Remember, correct storage is the key to using your Winter CSA share to its full potential.  Please let us know if have storage questions or problems with your veggies.  If you are having trouble identifying the veggies in your box, send us a picture and we’ll tell you what they are.  If you have ANY questions, email us!

This month’s box will be heavier on the root side, with fewer greens.  The consistent cold and short days of January tend not to lend themselves to happy green plants, so, it’s time to truly embrace the roots!  Celeriac is something you might not be familiar with.  You’ll be able to identify celeriac in your box because it will be the ugliest, hairiest thing in there!  Looks can be deceiving, peel back the ugly outer layer and you will find a potato textured root with the flavor of celery, excellent for soups, roasting, and slaw.  You also have kohlrabi, the light green round veggie in your box.  Peel the skin and enjoy a crisp, broccoli-flavored veggie, wonderful fresh with hummus or in slaw.  The popcorn that you receive can be separated from the cob and popped either in a pan with a little oil, or in a paper bag in the microwave.  Try flavoring the popcorn with some garlic butter or crushed red pepper for a little kick!  The shallots and red cabbage are absolutely gorgeous, enjoy!  J

Curt and I always try to make it to the New England Vegetable and Fruit Conference, which happens every other year up in New Hampshire.  We were lucky enough to get to go for a couple of days in mid-December.  It was tons of fun!  We spent lots of time networking with other young farmers, going to informative workshops, and checking out the expo hall to learn about all the new tools/toys available for farmers…we’re such nerds…lol.

We also enjoyed a wonderful holiday with our families.  As we are the new, young, childless couple of our family, we spent a lot of time driving around to all the different gatherings.  It was a lot of traveling, but getting to see everyone we love was a wonderful blessing.  We were also able to spend New Year’s with friends doing something social (as opposed to work-related)…yeah, it’s like we’re 30-something young kids having fun instead of working.  It was a great holiday season!…hoping yours was equally lovely.

Recipe Ideas:

If you have not checked out the awesome new recipe exchange on our blog, please do so (https://stilllifefarm.wordpress.com).  There are lots of wonderful recipes posted, and you have the ability to contribute your own favorites.  Also, one of your fellow CSA members, Pam, has a wonderful Facebook Page called “The CSA Box” (www.facebook.com/thecsabox).  There she posts lots of recipes and creative ideas utilizing the ingredients found in your box…check it out!

Pear and Celery Root Slaw

1¼ cup mayonnaise

2 T cider vinegar

1 t sugar

½ t caraway seeds

¼ t salt

¼ t ground black pepper

2 slightly under ripe pears, julienned (about 4 cups)

1 small celery root, julienned (about 1 cup)

1 cup carrots, julienned

¼ cup thinly sliced red onion

Whisk together mayo, vinegar, sugar, caraway, S&P in a large bowl.  Add pears, celery root, carrots, and onion and toss to coat.  Serve at room temperature or chilled.

Braised Red Cabbage

½ red onion, sliced

2 tbsp vegetable oil

1 small head red cabbage (about 2 lbs)

1 large green or golden apple, diced ½-inch

3 tbsp red wine vinegar

½ cup dark brown sugar

In a large Dutch oven or soup pot, gently cook the onions in vegetable oil until translucent, 5 mins.  Add the cabbage, apple, vinegar, and brown sugar, and cook over medium heat until the cabbage is wilted, about 10 mins.  Cover, lower heat, and cook gently until the cabbage is very tender, about 45 mins, stirring occasionally.  Season with salt and pepper.

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.  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).😉

Happy New Year!

Love your food,

Halley Terry Stillman

December 2015 Newsletter

December, Winter Newsletter #3

 

Dear Winter CSA Members,

Merry Christmas and Happy Holidays to all of you!  Hoping that this season brings lots of love and cheer into your lives.                                                                                                                                                  The December box includes the following items:  apples (Mutsu), pears (Bosc), winter squash (Sunshine), potatoes (red-skinned Norland), onions (yellow, cipollini), leeks, carrots, daikon radish, sweet potatoes (white), Napa/Chinese cabbage, brussel sprouts, flowering sprouts, kale (green curly), and bok choi.

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!

There are some interesting items in the share this month.  You will find white sweet potatoes.  These are slightly sweeter and starchier than their orange cousins. This particular variety is called Old Henry; the name always reminds me of a stubborn old farmer.  You also have flowering sprouts.  This is a brand new vegetable, a hybrid created between kale and brussel sprouts! Pop them off the stalks as you would with brussel sprouts.  They are lovely sautéed until just crispy.  You will find Napa (also known as Chinese) cabbage in your box.  This is a nice light cabbage.  May I suggest trying your hand at a batch of kimchi (you can include the daikon radish and the carrots).  Napa cabbage also makes a great crunchy slaw and stir fry. Keep the cabbage wrapped in a plastic bag in your fridge, it has a very long shelf life, you can peel off leaves as you need them.  Cipollini onions are the flat, blonde onions in your share.  These are on the mild side and are wonderful roasted whole.

Just a little shop keeping to ensure that Winter CSA continues to run smoothly.

I am very willing to work with members on scheduling conflicts. However, when an excessive number of shares need to be rearranged, it takes a toll of me.  Winter CSA is only one of the many facets of our increasingly busy farm.  Let me gently remind you, it is your responsibility to pick up your share.  If you cannot make it, find a substitute.  The CSA dates are listed on the website, in the newsletter, and on every reminder email that you receive.  Please take the time to list them in your calendar.  It is your responsibility to make it to pick-up, so please do so.

We reuse our boxes each month.  We need empty boxes returned every time you pick up your share.  Looking at our depleted pile, I can tell that not everyone is returning their boxes.  As a CSA member, it is your responsibility to do your part in keeping the farm running efficiently and financially.  Please bring your boxes back.

We love you all and appreciate your membership, sorry to be a Debby-downer….

I always think that farm life will be slowing down by this point in the season.  I am always wrong…lol.  We have moved into wreath-making mode and spend most evenings cranking out wreaths, roping, and swags.  We’re also running around to all the extra holiday markets that occur this time in the year.  Yikes! On the flip side, we got our Stillman’s Farm Christmas tree up and decorated (it looks marvelous), and I have managed to decorate the window boxes and hang wreaths and roping. The farm is looking very festive! Curt also finished the renovations on our animal barn, now we have a functional hay loft and all the critters will be warm this winter. Yeah!

Recipe Ideas:

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 posted, and you have the ability to contribute your own personal favorites.

Kimchi with Napa cabbage and Daikon radish

1 (2-pound) napa cabbage

1/2 cup kosher salt

About 12 cups cold water, plus more as needed

8 ounces daikon radish, peeled and cut into 2-inch matchsticks

4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)

1/3 cup Korean red pepper powder

1/4 cup fish sauce

1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)

1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)

2 teaspoons Korean salted shrimp, minced

1 1/2 teaspoons granulated sugar

*ingredients can be found in Korean market

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

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.  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).😉

Merry Christmas and Happy Holidays!

Love your food,

Halley Terry Stillman

November, Winter CSA Newsletter #2

November, Winter Newsletter #2

Dear Winter CSA Members,

Happy Thanksgiving!

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.

 Recipe Ideas:

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,

Halley T