Welcome to the 3rd week of the Pitchfork & Crow 2015/2016 Winter CSA!
Here’s what’s in the share:
- Curly Parsley
- Hakurei Salad Turnips
- Rainbow Carrots!
- Savoy Cabbage
- Kennebec Potatoes – evidently excellent for french fries, we love them any which way.
- Winter Salad Mix – a mix of castelfranco chicories, arugula, tatsoi, and mizuna
- Carnival Winter Squash
- Dried Poblano Peppers (aka Ancho Chiles) – We weren’t quite ready to be done with this season’s amazing peppers. Jeff dried the last of our poblanos and now we’re sharing them with you! Searching the internet for Ancho Chile recipes returns a plethora of chile sauces and stuffed chile suggestions. Check out the recipe down below for re-hydrating them and adding them to smashed potatoes. Whoa!
COMP-NW medical school members – Rumor has it that the campus is closed this week. We don’t want you to miss a pick-up! If you’re in town this week, you can pick-up at the farm. Come out to the farm Wednesday between 4pm and 6pm for the normal on-farm pick-up if you haven’t already arranged an alternative time.
We wish you many adventures and good times in 2016! We’ve had a great year and are looking forward to what the next year, and next growing season, will bring us. Here’s a quick list of some highlights from our 2015 farming year:
- The Summer CSA grew to include 88 weekly shares, up 8 shares from last year.
- We hired our first part-time employee for 10 hours a week through the summer season.
- We consistently sold produce to LifeSource Natural Foods through the summer and beyond.
- A new tractor and water wheel transplanter saved our backs from hours of bending over while transplanting. Our tractor continues to be dependable and useful! Hurrah!
- We had our best yields ever for most crops, especially winter squash, apples, plums, peppers, and fall cauliflower!
- Our first experience raising pigs was a success!
- We added Lebanon Hospital & COMP-NW Medical School CSA pick-up sites for the first time and continued local CSA pick-ups into the Winter season. Nearly half our winter shares pick-up in Lebanon!
- We hit the first year of a two-year “$80,000 annual gross income goal” imposed on EFU (Exclusive Farm Use) zoned land before we can build a house on the farm. If we can do it again next year, we can apply to the county to build a house! Whoa!
We couldn’t have done any of this without your support this past year. Many thanks for choosing to support our farm. We hope you’ll decide to stick with us as we continue to learn, grow, and bring food to our community.
Winter is a slower season on the farm, but there’s always still plenty to do. It’s time to begin our annual crop planning sessions and we’ll soon hunker down with seed catalogs and spreadsheets to knock out a plan for the upcoming growing season. We also recently ordered a barn kit and January will see us figuring out just how handy we are at barn building. There’s several other building, and cleaning, and ordering projects on our list of things to do. Before long we’ll be starting seeds again! Where does the time go?!
Enjoy the vegetables and we’ll see you in two weeks!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese
- 2 dried ancho chiles,* stemmed, halved, seeded
- 3 pounds baby red potatoes (about 1 1/2 inches in diameter)
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, chopped
- 1 cup grated dry Jack cheese or 2/3 cup grated Parmesan cheese and 1/3 cup grated sharp white cheddar cheese
- 1/2 cup plus 1 tablespoon chopped fresh Italian parsley
- 1/4 cup chopped fresh cilantro
Place chiles in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.
Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Heat oil in same saucepan over medium-low heat. Add 1/4 cup chile puree and garlic; stir 30 seconds. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and cilantro. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.
*Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
Roasted Acorn and Delicata Squash Salad
- 1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3″ slices
- 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3″ slices
- 2 tbsp plus 1/4 cup extra-virgin olive oil, divided
- sea salt
- freshly ground black pepper
- 4 tsp unpasteurized apple cider vinegar
- 1/2 cup cooked wheat berries, drained, cooled
- 2 oz small red or green mustard leaves (about 4 cups, loosely packed)
- 2 oz arugula leaves (about 4 cups, loosely packed)
- 1/4 cup thinly sliced red pearl onions or shallots
- 4 oz aged goat cheese, rind removed, shaved
- 1/4 cup Spiced Pumpkin Seeds
Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
Baked Cabbage with Bacon
- 3/4 pound bacon, cut crosswise into 1/2-inch-wide strips
- 1 1 1/2- to 1 3/4-pound cabbage, quartered, thinly sliced
- 1 large leek (white and pale green parts only), thinly sliced
- 3/4 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 3 tablespoons butter
- 1 1/2 cups whole wheat breadcrumbs
Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.
From Epicurious via Bon Appétit byhttp://www.epicurious.com/recipes/food/views/baked-cabbage-with-bacon-1943,