** Last box is Wednesday Nov 23rd, because of Thanksgiving. I will post box contents by Nov 16th so that you and plan Holiday meals accordingly.
Chilly Fall Greetings! I’m surprised by how many leaves are still hanging on the trees at the farm. However each day brings dramatic color changes. In the vegetable field the fall and winter crops remain vibrant greens and are still putting on new growth. The cover crops are popping up ranging from 2 to 16 inches. Frost has hit the farm several night and the roots and greens will become ever so sweeter. Some of the lettuces that were fully exposed survived the frost which seems pretty amazing to me!
Our farming schedule has adjusted as the crops require way less maintenance. We put the garlic in last week; a delight to seed. Each clove you stick 1-2 inches in soil makes a head:) It’ll start to set roots this winter and stay in the ground until next July when we harvest again. We’ve been harvesting, cleaning up and starting to plan for adjustments to next years farm. It’s been nice to slow down and also start dreaming of new projects and refining systems. Okay, let me get to what’s in the box! There’s a few delicious items you might not be familiar with . . .
Chesnuts – Oh I love how nourishing, sweet and nutty they are! To prepare, make a slit in the shell so they don’t burst. Roast in oven at 400 for 45 minutes or on medium heat in cast iron skillet, stirring occasionally for 20 minutes or so. Keep in fridge or they will dry out.
Parsnips – The off white, cream colored carrot looking root crops are parsnips. One of my favorite cold weather root, they are again so nutty, sweet and have their own unique flavor. Prepare like other roots. They pair well with any other roots, apples, black beans, cooked greens, lentils, onions, oranges, prunes, raisins, tofu, brown sugar, honey, and maple syrup.
Radish – easter egg varieties. I’ve been enjoying grated radishes on salads.
Salad Mix – A hearty near 3/4 pound of fresh greens!
Mild Mustard –
Sage, Rosemary, and Parsley
Mustard Greens Recipe
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
* I bet adding parsnips to this recipe would work too…
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped onion
- 3 fresh flat-leaf parsley sprigs
- 2 whole cloves
- 1 Turkish or 1/2 California bay leaf
- 6 cups low-sodium chicken broth
- 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
- 1/4 cup Sercial Madeira (or white wine)
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- Special equipment: cheesecloth; kitchen string
Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
Cooks’ note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
Parsnip and Apple Slaw with Creamy Parsley Dressing
I rarely think to eat them raw, but check this out!
From Farmer John Cookcook
1/2 cup sour cream
2 tablespoons minced onion
2 tablespoons minced fresh parsley
1 tablespoon freshly squeezed lemon juice
1 teas sugar
1/2 teas salt plus more to taste
fresly ground black pepper
4 medium parsnips, peeled, coarsely grated
2 medium apples (unpeeled), cored, finely diced
3 tablespoons pine nuts or slivered almonds (optional)
1. In a large bowl, combine the sour cream, onion, parsley, lemon juice, sugar, 1/2 teas salt, and pepper to taste. Stir until well combined.
2 Mix in the parsnips and apples. Cover and refrigerate for at least 2 hours.
3. If you are using the nutes, toast them in a dry, heavy skillet (preferable cast iron) over high heat until they start to brown in spots and become fragrant. Immediately transfer the nuts to a dish to cool.
4. When you are ready to serve, taste the salad and season with additional salt and pepper if desired. Sprinkle on the nuts. Serve chilled.