Vegetable List Mokum Carrots Swiss Chard Sweet & Light Kale Parsley Ironman Pumpkins Butterkin Squash Delicata Squash Jester Squash
Notes from the Farm I have this perpetual feeling of learning on the job... and it's my first day. This is the end of my 16th year of growing for a CSA member base... I could tell you May what the shares and season would look like, but when it comes to daily predictions, it's a lot of “I don't know.” It's kind of become a joke... I have no idea what I'm doing... so much so that I've stopped answering questions... every question I get in the stand is met with either “hard tellin', not knowin'” or “a lot depends on a lot.” I get two competing feelings about my psychic agricultural vacancy... it's either that I've seen it enough to know that hanging expectations on a mercurial science is foolish OR somehow I've made it through a third of my life without paying attention and I'm just realizing it (but continuing to not pay attention anyway)... Either way, I guess it doesn't matter, the food came, the food is gone and we made it through another growing year. I loved this one, and will think of 2021 fondly. It was a little weird, and little wet, a little upside-down and a lot productive. We are so thankful that you folks came along for the ride... we hope you have a great winter, and maybe, we'll see you again next year. lots of love from all of us geof RecipesRoasted Carrots with Feta and Parsley 1.5 pounds carrots, cut 1/2 inch thick on the bias '3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/3 cup crumbled feta cheese 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes. Transfer carrots to a bowl, and toss with feta and parsley
Parsley Sauce for Steak 1 chopped garlic clove 1 cup loosely packed fresh parsley 1/4 cup olive oil 3 tablespoons water coarse salt ground pepper
In a blender, puree 1 chopped garlic clove, 1 cup loosely packed fresh parsley leaves, 1/4 cup olive oil, and 3 tablespoons water until smooth. Season with coarse salt and ground pepper. Makes 1/2 cup.
Delicata Squash Salad with Kale and Cranberry Beans 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons honey 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces 1 large shallot, finely chopped 1 garlic clove, minced 1 tablespoon red-wine vinegar 1 teaspoon coarse salt Freshly ground pepper 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more. Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.