፨ 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)