September 30th CSA Newsletter

P1040920We are wrapping things up here at the Wilder Farm with our last CSA of the season.  In a couple of weeks, we will contact you to arrange pick-up of your bonus winter veggies.  We would like to thank all of our CSA and Farmdollars members for your support this season.  We are very pleased that our gardens did their thing, and we couldn’t have done it without you!  Community support is vital to our small family farm as we grow and improve each year.  We plan to have a CSA again next year, as well as our two farmer’s markets, increased egg production, broiler chickens and a larger, FULL-TIME FARMSTAND!  We wish you and your families a fabulous fall and winter and we will see you in the spring!

Jess, Justin, Wilson and Ben

THIS WEEK’S PRODUCE:

Brussels Sprouts (cut them off the stalk and store in fridge till ready to use)

Carrots

Winter Leeks

Pie Pumpkin  (check out this link!)  http://www.pickyourown.org/pumpkincooking.php

Red Onions

Peppers

Herbs–Thyme and Sage (these can be dried by hanging in a cool, dark place)

Flowers–Sunflowers, Sweet Annie and dried flowers

Crispy Fried Brussels Sprouts with Honey and Sriracha

Serves 2 to 4

  • 1 pound Brussels sprouts
  • 1 tablespoon sriracha (or to taste)
  • 3 tablespoons honey
  • Juice of 1 large lime
  • Salt
  • Vegetable oil for frying
  1. Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it’s tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
  2. In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
  3. Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.
  4. Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!

K’s Potato Leek Soup–from Pinch My Salt

3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

September 8th CSA Newsletter

P1040782

Lots more heat and humidity and, finally, the rain.  We’ve been needing it here as carrots, beets and other crops in our un-irrigated lower field have barely grown in a week.  Hopefully they don’t explode from this drenching!  With the rain and cooler weather coming, we hope to round out our season with some nice greens and other frost-loving veggies like parsnips and Brussels Sprouts.  And you won’t believe the size of the pumpkins!  They seem to have swollen without the needed rain.  Must be that rich soil left over from last year’s pastured chickens!

IN YOUR SHARE THIS WEEK:

Butternut Squash–4+ lbs.

Tomatillos–1.5 lbs. (can be used like green tomatoes OR use the salsa recipe below)

Summer Leeks

Potatoes–1.75 lbs.

Carrots

Garlic

Cucumbers

Thyme, other fresh herbs and flowers

Squash and Leek Lasagna (from EatingWell.com)

This recipe calls for a 2 lb. butternut squash.  You could probably use half of the one you got this week. I also omitted the pine nuts, just because I didn’t have them, but I’m sure they would add nuttiness to this lightly sweet, delicious lasagna.

Ingredients

  • 10 oz. lasagna noodles

  • 2 Tb. butter

  • 4-5 medium leeks, pale green and white part only, thinly sliced

  • ½ cup flour

  • 4 cups milk

  • 1 tsp. dried thyme (or 2 tsp. fresh)

  • 1 tsp. salt

  • ¾ tsp. nutmeg

  • ½ tsp. black pepper

  • 2 lb. of squash (such as butternut or sugar dumpling), peeled, seeded and grated with a box grater or the grating attachment on a food processor

  • 6 oz. Parmigiano-Reggiano, grated

  • ¼ cup toasted pine nuts

Directions

  1. Preheat oven to 350 F, coat a 9 x 13 in. baking dish with cooking spray.

  2. Boil noodles until not quite done (about two minutes less than package directions), drain, return to pot and cover with cool water.

  3. Melt butter in sauce pan over medium heat. Add leeks and cook, stirring often until soft, about 6 min. Sprinkle flour over leeks, cook, stirring constantly for 2 min.

  4. Add milk in a slow stream to leeks and flour, whisking constantly, until thick and bubbling, 8-10 min. Whisk in thyme, salt, nutmeg and pepper. Remove from heat.

  5. Assemble lasagna in the prepared dish by layering: 1/3 of noodles, 1/3 of sauce, half the squash, 1/3 of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce, all the remaining cheese.

  6. Cover with parchment and foil and cook for 50 min. Uncover and bake until bubbling and lightly browned, about 30-45 min. Let stand for 10 min. before serving.

TOMATILLO SALSA–Ball “Blue Book” Guide to Preserving

*These are the directions for canned salsa.  If you are just making it fresh, you do not need to process it in a hot water canner.  It can be used right away or refrigerated.  This recipe makes 2 pints.  You might not have quite enough tomatillos, but it should still work with the other ingredient amounts.

  • 5.5 cups husked & chopped tomatillos (about 2 lbs.)
  • 1 cup chopped onion
  • 1 cup chopped green chili peppers
  • 4 cloves garlic, minced
  • 2 Tbs minced cilantro
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp red pepper
  • 1/2 cup vinegar
  • 1/4 cup lime juice

Combine all ingredients in a large saucepot.  Bring to boil.  Reduce heat and simmer 10 minutes.  Ladle hot salsa into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling water canner.

September 1st CSA Newsletter

P1040770

September already?  Yes indeed, and just a heads up that we are in the final weeks of our CSA.  Four more to go after this week, plus, there will be an extra box/bag/basket of winter goodies to take home after the final share is picked up.  September 29th (Tues.), 30th (Wed) and October 2nd (Friday) will be the final days for CSA pick-up, and we will schedule pick-up for the winter storage veggies for some time in October.  Our kids may be back to school, but we are still reaping the rewards of a busy spring and summer.  We hope you will enjoy all the fall goodness to come!

IN YOUR SHARE THIS WEEK:

Organic “Luscious” Sweet Corn

Beets–mixed bunch

Fresh Green Beans

Cabbage–savoy and/or red

Tomatoes–2 lbs!

Carrots

Peppers–sweet and/or hot

Sunflowers and fresh herbs

RECIPES:

GRILLED CORN–Mark Bittman

  • 4 ears of fresh corn
  • melted butter
  • salt and fresh ground pepper

Start a grill.  Shuck the corn.  Grill or roast the corn, turning occasionally.  When some of the kernels char a bit and others are slightly browned–5 to 15 minutes, depending on the heat of the grill–the corn is done.  Brush with melted butter if you like and serve with salt and pepper.

BRAISED CABBAGE–adapted from Vegetarian Planet by Didi Emmons

  • 2 Tbs butter
  • 1 cup finely chopped onions
  • 1 large garlic clove, minced
  • 4 cups thinly sliced green, savoy or red cabbage, about 2/3 of a small head
  • 1/2 cup water
  • salt and fresh pepper

In a large skillet, melt butter over medium heat.  Saute onions, stirring frequently for 5 minutes, or until they have softened.  Add the garlic, cabbage, 1/2 cup water, salt and pepper.  Cover the skillet and let the cabbage cook for 10 minutes, checking to make sure it’s not scorching.  Remove the lid and let the cabbage cook for 20 minutes more over medium-low heat, stirring every 5 minutes or so.

NOTE:  If you haven’t yet tried a “caprese salad” style recipe, now is the time!  It’s a simple Italian salad that can be done dozens of ways.  Fresh tomato slices, a drizzle of olive oil, fresh basil, salt and pepper, and the optional fresh mozzarella.  Some folks love in stacked–like a sandwich–cold and fresh.  For others, it’s on a bruchetta or roasted so the cheese is melty.  Anyway you choose, it’s the best thing to do with tomatoes and basil!  (and cheese!)