WEEK #4 NEWSLETTER January 6, 2010
We are SO EXCITED!! to be resuming the delivery of our totally amazing vegetables to you. We missed you! Welcome.
The snow which came yesterday and today has turned the brown winterscape into another white wonderland. It’s so quiet… We are all thinking and planning for this summer CSA session even though the winter one is still in the beginning of its cycle. Another season must be planned long before the first seed, the first leaf, the first harvest, the first taste. We are planning what winter roots we want to have for next year, as well as how many we will need. This is the ‘dreaming and guessing’ phase. We are choosing the beginning and ending dates. We are planning the 1st Winter CSA Farm Day to be held this March 21st, the first Sunday of Spring 2010.
Harvest and packing days are all-consuming. When the temperatures are below freezing, like today, there is a narrow window of available time for picking. The work days in winter are routine – the only change for covering and uncovering the plants in the houses is the time of day – is the sun out – what’s the temperature. Covering the plants in the afternoon is a mirrored action of the morning’s chores. When it’s above freezing, uncover to let the plants breathe freely, and pull some weeds.
Becky (for the whole crew – Kip, Dan, Rob, Cale, John, Julia, Penny
THIS WEEK'S VEGGIE LIST
SALAD MIX - Our crunchy and delicious blend of 5 lettuces and some mild Asian greens. Keep refrigerated and closed tightly to prevent air from spoiling.
SPINACH - One of our especially favorite greens this time of year! These dark green green leaves are full of goodness and flavor! Keep refrigerated and tightly closed to prevent spoiling.
SHIITAKE MUSHROOMS – We love the distinctive flavor that these fungi add to many kinds of dishes. Sauteed in a pan or simmered in soups, these beauties really set the stage for a superb meal.
SWISS CHARD - Mild, but versatile describes these greens. Remove the center rib, chop and sauté first, adding the sliced or chopped leaves at the end of the preparation. They are also good in soups, stews, or quiche to name a few uses.
TATSOI – The second mildest flavored of the Asian greens we grow, this little morsel is wonderful raw, mildly steamed, or in a stir-fry. Stems are tender, juicy, and edible without cooking too.
YELLOW FIN POTATO - Use this potato as you would any – fried, baked, boiled, steamed, roasted, mashed – you won’t be disappointed.
BUTTERNUT SQUASH – The butternut is one of the best for storing. Great baked, steamed, or in a creamy soup. The seeds are also good washed, dried, and roasted with spices.
The Combo Corner from our Athens partners ~
Christine from the Village Bakery and Café describes this week’s bread selection, Oatmeal Spice, as ’tender’ and ‘made with butter and yogurt’. She also says it’s not too sweet. Please let us know what you think about it.
The fruit selections this week are four varieties of apples: twp red – Enterprise and Fuji; and, two yellows – Gold Rush and Yellow Delicious. Enterprise and Gold Rush are both newly developed ‘disease-resistant’ apples. Neil explains that means there is usually less need to spray them. Their flavors are also distinctively different from the other two varieties. Neil says they will be a little more tart, but also have retained some of the crispness of fall.
Storing fruit in the off-season requires a cool and moist environment. Keep the fruits refrigerated until a day before you want to eat them. Then remove them to room temperature to release the sugars.
PICKUP CONTACT NUMBERS & HOURS
NEW ALBANY – 614-216-9370 3-10 TIBET – 614-784-8124 3-6pm BEXLEY MARKET-614-252-3951 3-8 UPPER ARLINGTON-614-284-1181 2-6Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks.
Roasted Butternut Squash Soup
- makes about 7 cups of soup -
Adapted from an unknown source (but it's not my recipe).
1 1/2 tablespoons olive oil
1 three-pound butternut squash, peeled, seeded, and cut into 2-inch chunks
1 softball-sized sweet Vidalia onion, cut into chunks or rings
1 head garlic, cloves separated and peeled
3 1/2 cups stock, divided
Salt and pepper
1 or 2 tablespoons cream or unsalted butter (optional)
1. Preheat oven to 350°F. Toss squash, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish and pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.
2. Bake at 350ºF for 1 1/2 hours or until fairly soft and a little caramelized-looking; check on the pan every 20 minutes or so and if necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.
3. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add 2 1/2 cups stock and 1/2 teaspoon each salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.4. Purée all ingredients in a blender. Add back to pot, stir in cream or butter and adjust salt and pepper to taste
Butternut Squash Bread
1 ½ Cups all-purpose flour 1 tsp baking soda ½ tsp salt ½ tsp ground cinnamon ½ tsp ground cloves ½ tsp ground nutmeg ½ tsp ground allspice ¼ tsp ground ginger 1 Cup butternut squash puree 1 Cup granulated sugar ½ Cup vegetable oil 2 large eggs, beaten ¼ Cup water ½ Cup toasted chopped walnuts or pecans
TO MAKE SQUASH PUREE: Cut the butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or lined baking sheet. Bake at 3500 F until squash is soft, approximately 45-60 minutes. Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp, place in food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (frig or freezer)for later use.
Preheat the oven to 3500. Generously grease a 9x5 “loaf pan.
In a medium bowl, sift together flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice and ginger; set aside.
In a large bowl, combine the puree, sugar, oil, eggs and water until well-blended.
Pour batter intyo prepared loaf pans and bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Coll completely before slicing.
Make 1 loaf.