፨ Week 22 ፨

Over here at the base of Piney Mountain, the storm didn't hit quite as hard as we were expecting.  The lasting damage will be in the amount of rain we received, about 6 inches, which will make getting into the fields and getting them covered for the winter a bit more difficult.  Luckily the winds weren’t too high so the hoop house was left unscathed, and your veggies were all hardy enough that they are no worse for the wear.  I hope you all have been spared from severe damage as well.  Please enjoy the vegetables this week, only two more weeks (after this one) left!

Featured Recipes:

Lacto‐fermented Turnips
Ingredients:
• Turnips
• Salt (kosher or other non-iodized)
• Filtered water (with a brita is fine, or boiled and let sit to dissolve the chlorine)
• Clean glass jar with a lid (cleaned with vinegar to sterilize)
Slice or dice turnips. Place in jar and pack down with clean hand. Add salt brine made with two tablespoons of salt to one quart of water. Place lid on jar loosely, so air can escape (otherwise mixture can explode). Pack down mixture with hand each day to keep turnips below water’s surface; if a mold forms on the surface, simply scrape off with a spoon. Turnips are done when they have reached desired sourness. Can keep in a refrigerator indefinitely, or in a cool basement for several months.
(note: can be made with any combination of root vegetables, including radishes, kohlrabi, beets, etc.)

Easy Preparation of Winter Squash:
Cut squash in half, scoop out seeds and fiber, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Other quick ideas:
-- Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
-- Add squash chunks to a hearty vegetable soup

Mashed Rutabagas
Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.
Ingredients:
• 2 to 3 pounds rutabaga
• water
• 2 teaspoons salt
• 1/3 cup butter
• 1/2 teaspoon freshly ground
black pepper
Preparation:
Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper. Serves 4 to 6.
Source: http://southernfood.about.com/od/turnipandrutabagarecipes/r/r70424a.htm

፨ Week 21 ፨

If you are finding that there is cabbage building up in your fridge and you are beginning to panic, AND you have a free day this weekend, check out The Skinny on Sauerkraut workshop this Saturday at the Dickinson College Farm.  The workshop, which begins at 2 pm Saturday October 27th, will not only get into preserving cabbage, but also how to ferment many of the fall vegetables that will be filling up your shares for these last four weeks.  This is a great way to keep tasting your share all winter.  For more information and to RSVP visit http://skinnyonsauerkraut.brownpapertickets.com/.  This event is sponsored by a wonderful farm organization I am a member of as a farmer, PASA - Pennsylvania Association of Sustainable Agriculture.  This brilliant organization educates farmers, home gardeners, and foodies alike on the ins and outs of sustainable agriculture and sustainability in everyday life.  They also lobby in the name of small farms and help to network farmers to organize around vital issues.  For more information or to become a member visit www.pasafarming.org -- and remember, as a CSA member you are already a sustainable farming advocate, so thank you!

Featured Recipes:

Easy Preparation of Winter Squash:
Cut squash in half, scoop out seeds and fiber, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Other quick ideas:
-- Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
-- Add squash chunks to a hearty vegetable soup

Glazed Delicata Squash Rings

1 ½ to 2 Pounds Delicata Squash (about 2 medium)
3 Tbsp Butter, melted
2 Garlic Cloves, minced
1 tsp minced Fresh Ginger
1 Tbsp Honey

1. Preheat oven to 350 degrees. Slice off the ends of the squash and scoop out the send and fibers with a spoon. Cut the squash into ¾-inch rings.

2. Stir together the butter, garlic, and ginger in a small bowl. Brush on both sides of the squash, reserving 1 Tbsp of the mixture, and place the rings on a rimmed baking sheet.

3. Roast for 15 minutes, turning the rings once halfway through.

4. Add the honey to the remaining butter mixture. Brush the honey butter mixture over the squash and return to the oven to roast for another 5 minutes, or until completely tender and lightly browned. Serve hot. Serves 4

Beet Borscht
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
-Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
-Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
-Ladle into serving bowls, and garnish with sour cream and fresh parsley.
From: http://allrecipes.com/Recipe/Ukrainian-Red-Borscht-Soup/Detail.aspx

፨ Week 20 ፨

Dear Fall,
Thank you for the brisk wind and the changing leaves.  Your unpredictable yet mild weather reminds me not to take afternoon walks for granted, but rather to take them as often as possible.  The grayness in your skies brings out the greens and the browns in the fading plant life here on the farm.  I can’t help but take joy in the dying back of it all, anticipating winter and harvesting all but the hardiest of my fall crops.  Fall, you are my favorite season, the one I remember throughout spring and summer, pausing every now and again because I smell you on the wind.  Thank you for apples and cider, fire and warmth, sunshine and wind and rain, and the sound of fallen leaves beneath my feet.
Respectfully yours,
Megan

Featured Recipes:

Hearty Broccoli Soup
2 Cups Potatoes, diced
1 Cup Onion, chopped
1 Cup Carrots, thinly sliced
½ Cup Celery (or Celeriac), minced
1 Cup Water
2 Cups Broccoli, chopped
3 Cups Milk
2 Chicken or Vegetable Bouillon Cubes
1 tsp Worcestershire Sauce
Salt & Pepper to taste
1 Cup Milk
1/3 Cup Flour
1 Cup Swiss or Sharp Cheddar Cheese, shredded

Add potatoes, onion, carrots, celery, and water to a soup pot and cook for 5 minutes over medium-high heat. Add broccoli and cook an additional 5-10 minutes. Add milk, bouillon cubes, Worcestershire sauce, salt and pepper. Heat to boiling. Blend milk and flour until smooth in a small bowl. Stir into the soup and cook just until thickened. Turn off heat. Add cheese and stir until melted. Serve immediately. Makes 8 Cups.

Source, Simply in Season Cookbook

Bok Choy with Ginger Butter
Blanched bok choy is tossed in ginger-flavored butter and sparked with cilantro.

• 2 medium bunches bok choy
• 6 tablespoons butter
• 1 tablespoon minced fresh ginger
• 2 tablespoons soy sauce
• 1 garlic clove, pressed
• 1 tablespoon chopped fresh cilantro
• Salt and freshly ground black pepper

1. Trim the stem end of each bunch of bok choy, and slice across into 1-inch strips. Drop into a large pot of boiling, salted water and cook, uncovered, for 2 to 3 minutes or until crisp-tender. Transfer to a colander set under cold running water. Drain thoroughly.
2. Melt the butter in a large skillet. Add the ginger, soy sauce, garlic, and cilantro. Stir briefly over medium heat. Add the bok choy and toss to coat. Continue stirring until heated through. Season with salt and pepper and serve while hot.

Butternut Bisque
(The soup can be made with Butternut or ANY of your favorite winter squash varieties)
2 Tbsp Butter
1 Medium Onion, chopped
1 Cup Carrots, diced
3 Cups Chicken or Vegetable Broth
2 Cups Winter Squash, seeded, cooked (and peeled if thick-skinned)
½ Cup Plain Yogurt
1 Cup Evaporated Milk or additional Plain Yogurt
2 Tbsp Maple Syrup

Melt butter in a large saucepan. Add onion and carrots and sauté over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Place this broth mixture, cooked squash, yogurt (and milk, is using), and maple syrup into a blender or food processor in small batches; puree until smooth. (Skip this step if a chunky soup is preferred). Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, garlic, and onion powder. Garnish with sour cream or plain yogurt.
Serves 4-6
Note: You can clean and dry the squash seeds then toast them (in skillet or oven) with a little oil and salt; then sprinkle them on top of the soup before serving!
Source, Simply in Season Cookbook

፨ Week 19 ፨

The forecast is calling for a frost Friday night, which is about spot on for the first frost date in this area.  This means that peppers are going away but that the broccoli, cauliflower, Brussels sprouts and cabbage will all be getting sweeter.  I am in the process of digging up the sweet potatoes, trying to beat the frost, and those will show up in your shares in the last weeks.  At week nineteen we still have five more weeks of delivery, taking us all the way to Thanksgiving.  My goal is to have some of the farm’s produce make it to your tables on that happy day.  Enjoy the vegetables this week, and watch out for frost on Saturday morning!

Featured Recipes:

Sauerkraut
Quart-size glass jar
1 tablespoon Sea Salt
Filtered water
One medium cabbage

+ Finely chop or grate cabbage. Place into large bowl as you chop.
+ Sprinkle salt on cabbage as you go.
+ If you want, you can add other vegetables; try garlic, onions, carrots, turnips, kohlrabi, anything.
+ Massage/pummel ingredients with your hands a little to get the juices flowing. Salt will bring out the juice of the cabbage as you work with it.
+ Pack vegetables and their juice very tightly into your jar. If you pack it tightly enough, the whole cabbage should fit in the jar.
+ Press down on cabbage throughout day to force water out. Brine should rise above surface of cabbage. If it does not after a day, add filtered water until cabbage is covered in brine.
+ Place lid on jar, but do not screw tightly. Unscrew lid often to release pressure.
+ Taste daily until sauerkraut reaches desired sourness. Try to keep cabbage below surface of brine. If white mold forms on top, scrape off with a spoon.

Kale Potato Soup

1 Large Bunch Kale, chopped
1 Tbsp Butter
1 Large Onion, chopped
1 Clove Garlic, minced
2 Large Potatoes Diced
2 Cups Broth or Hot Water
+/- 3 Cups Broth or Water
½ tsp Salt or to taste
Pepper to taste

Steam kale and set aside. Melt butter in soup pot. Add onion and sauté until golden. Add garlic and sauté another minute. Add potatoes and 2 cups broth/water, bring to boil, reduce heat and simmer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed sale to the soup pot. (Puree everything if a smooth texture is desired). Add additional broth/water until desired consistency; and add salt & pepper to taste. Heat gently until hot and serve. Makes 6 cups.

German Potato Salad

2 Pounds Potatoes, halved and sliced ¼-inch thick
4 Ounces Bacon, diced
1 Shallot or Green Onion, diced
2 Tbsp Extra-virgin Olive Oil
5 Tbsp Vinegar (Red Wine or Apple Cider)
1 tsp Sugar
2 Celery Stalks, diced
¼ Cup Minced Fresh Parsley
Salt & Freshly Ground Pepper

Combine potatoes with 6 cups salted water in a medium saucepan. Bring to boil, then reduce the heat and simmer until potatoes are tender, 5-10 minutes. Reserve ¼ cup of liquid, and drain the rest. Transfer the potatoes to a large mixing bowl and keep warm.
Meanwhile, in a large skillet, cook the bacon over medium heat until brown and crisp, about 4 minutes. Remove with a slotted spoon and transfer to the bowl with the potatoes. Drain off all but 2 Tbsp of the bacon grease.
Add the shallot to the skillet and cook until slightly softened, about 3 minutes. Stir in the reserved cooking liquid, oil, vinegar, and sugar. Bring to a boil. Pour the mixture over the potatoes and toss to coat. Add the celery, parsley, and salt & pepper to taste. Mix well. Serve immediately. Serves 4-6.
(From: Serving Up the Season Cookbook, pg 435)

October has brought us lovely weather, for even though it’s been rainy for a few days it has still been warm and there has been a bit of sunshine in the mix.  Members may be interested that this weekend and next there is the National Apple Harvest Festival in Biglerville, right in my neighborhood.  I encourage a visit for families and apple enthusiasts looking for something to do -- it is a great time!  For more information, visit http://www.appleharvest.com/.   The apple harvest is really something around here, and with rural Adams County bustling with trucks filled to the brim with apple crates and apple picking around every corner, I’m beginning to wish the old apple trees on the property still bore fruit.  I do hope to someday live up to the “orchard” part of Piney Mountain Orchard, for while that is the historic name of the farm having fruits and berries as part of the share is certainly a dream of mine.

Featured Recipes:

Beet Borscht
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
-Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
-Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
-Ladle into serving bowls, and garnish with sour cream and fresh parsley.
From: http://allrecipes.com/Recipe/Ukrainian-Red-Borscht-Soup/Detail.aspx

Sauteed Radishes with Radish Greens or Arugula
• ¼ cup butter
• 1 lb radishes, quartered
• 4 cups radish greens or arugula
• 2 tablespoons freshly squeezed
lemon juice
• Salt
• Black pepper
Melt the butter in large skillet over medium heat. Add radishes, stirring constantly, until they are tender but still crisp, probably about 5 minutes depending on size. Transfer to bowl to cool. Return skillet to stove. Put the greens or arugula in the skillet with wash water still on leaves. Cook over medium heat, stirring constantly, until just wilted, 2 to 3 minutes. Turn off heat. Add lemon juice and radishes to skillet. Stir until combined. Season with salt and pepper to taste. Serve immediately (serves around 4)
From: Farmer John’s Cookbook

Salad Turnips with Apples and Lemon Dressing
1 Cup peeled and grated raw Salad Turnips
1 Cup peeled and grated Tart Apples (~1 Large Granny Smith)
½ Cup finely chopped Fresh Parsley
3 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
Salt & Freshly ground Black Pepper

Toss the turnips, apples, parsley, lemon juice, and oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.
Makes about 2 cups

Source: Farmer John’s Cookbook

Habanero Hot Sauce (very hot!)
2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 tablespoons minced)
1/4 cup fresh lime juice
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat. Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Recipe courtesy of Michael Stines, Ph.B., Fiery Foods & BBQ, www CapeCodBBQ com