Farm Newsletter

Storage share, November 15/16, 2018

We are ready to wrap up this season.  Then we’ll enjoy the winter, with lots of cooking, ice skating and skiing (we hope!) before beginning to plot next year.  Have a wonderful Thanksgiving!  Beth & Steve

Storage Share this week

DSCF8942-2 storage 2 boxes
Take one box labelled “A” and one box labelled “B”.

Things you need to know about your winter share

* Your delivery will consist of two different boxes, labeled “A” and “B”.  Take one “A” box and one “B” box.  The boxes contain different vegetables.
* Please pick up your boxes on the day of delivery, during the normal hours for your site.
* Outpost members, pick up your boxes on Friday.  This is the busiest weekend of the year for the Outpost staff, so they WILL NOT hold boxes past Friday, nor can they handle special requests.
* Members at unheated sites, please replace the blankets carefully.  That keeps everyone’s produce in good shape.
* The boxes are heavy!  Bring lots of bags to take your produce home.

Veggie List and Storage Info (Storage share, Nov. 15/16, 2018)

We hope you enjoy this shipment of veggies.  Strategize to use them well, as some will last longer than others. 
* These are the most perishable vegetables: kale, cauliflower, Romanesco.
* These are the next-most perishable: Brussels sprouts, cabbage, leeks, turnips and onions.  Keep an eye on your butternut, potatoes and sweet potatoes.  The last two are susceptible to drying out.  Expect the largest butternuts to last the longest.
* These will last the longest: Beauty Heart radish, beets, carrots, celeriac, garlic, parsnips.

Box “A”
Refrigerate everything in this box.

Beauty Heart winter radishes, ~1.5 lb
Beets, 3 lb
Brussels sprouts, on stalk
Carrots, 6 lb total
….. orange ~4.6 lb
….. yellow ~1.5 lb
Celeriac, 1
Green cabbage, 1 medium
Kale
Leeks, ~1 lb
Parsnips, 2.5 lb
Turnips, a few
Mixed Romanesco and purple or green or white cauliflower, 3 – 4 lb total

Box “B”
The Brussels sprouts and onions need refrigeration.  Everything else in this box can be stored cool or at room temperature.  See notes below for more detail.

More Brussels sprouts stalks
Butternut squash, 6 – 7 lb
Garlic, 2 beautiful bulbs
Potatoes, Amarosa fingerlings, 2 lb
Potatoes, russet, 5 lb
Potatoes, Satina, 5 lb
Sweet potatoes, ~10 – 11 lb
Onions, 5 lb total
….. ~1.5 lb red
….. ~3.5 lb yellow

Beauty Heart radishes (round, white with pale green shoulders and bright pink interior) – Refrigerate.  The interior color is lovely.  Slice thinly and add to salads, cook lightly in mixed vegetable medleys or cut into matchsticks and add to pasta salads.  We enjoy grated carrot and Beauty Heart salads all winter.

Beets – Refrigerate in a bag or container.  Beets will store for two months or longer.

Brussels sprouts – Pluck from stalks and refrigerate in a bag or container.  Do this the day you pick up your CSA boxes.  Eat within 2 to 3 weeks.

Butternut winter squash –  You will receive 6+ lbs of squash total.  Store your butternut in a cool, dry place.  55 – 60 F is ideal.  Do not put in a plastic bag.  Expect the largest butternuts to store the longest.  Inspect your squash frequently and cook promptly if you see any soft spots developing.  You can cook, mash and freeze the squash for future use.  I find that you can refrigerate cut raw squash for up to one week.  This runs counter to the accepted way to store squash, but is useful if you want to cook just half a squash.  Try microwaving your squash for one to two minutes before cutting or peeling.  This softens the squash and makes a large butternut easier to handle.

Cabbage – Refrigerate.

Cauliflower (white, purple or green) – Refrigerate in a bag or container.

Carrots, orange.  Refrigerate in a plastic bag.  Will keep for several weeks.
Carrots, yellow.  This variety is pretty AND they taste good.

Celeriac – Will store for months in your fridge.  Cut off chunks as needed.  Peel before using.  I find it easiest to cut the celeriac into flat slices, then peel.

Garlic –  Store at room temperature.

Kale – This mature kale is best cooked, rather than used in salads.

Leeks.  Refrigerate and eat within three weeks.  Leeks are not a long-storage crop.  You may need to strip off one or two outer leaves to freshen the leeks before you cook them.

Onions: Refrigerate or store in a cool, dark spot and protect from light.  Exposure to light stimulates sprouting.  If you have the room, it’s safer to store the onions in the refrigerator.  After the wet season, they might not last as long as usual.

Parsnips (These look like large white carrots.) – Refrigerate in a plastic bag.  Parsnips will store for two months but will darken in color.  That is a harmless change.

Potatoes, fingerlings, russets and Satinas – Can be stored at room temperature or in a cool spot, but must be kept in the dark so they do not turn green.  A cloth or loose plastic bag draped over the paper bag will help avoid moisture loss, but do not close the plastic bag.  All three types will store longer if kept cool.  Around 40 – 50 F is ideal.  The potatoes were grown by the Igl family near Antigo.
Amarosa fingerlings – This is a new addition to the Storage share for us.  These fingerling potatoes have red skin, marbled red flesh and a creamy, velvety interior when cooked.  They are delicious fried, baked, boiled, or steamed. Fingerlings really shine when simply roasted.  Cut in half, oil well and roast at 400 F until soft.  Don’t try to make mashed potatoes; they will turn gluey.
Russets– We got the big ‘baking’ grade so you have nice bakers for Thanksgiving.  Excellent for baked or mashed potatoes.
Satinas– These are good all-purpose potatoes, everything from roasted to potato salad.  I really like this variety of yellow potato because they oven-roast so well and because they are less sweet than other yellow varieties such as Yukon Golds.

Sweet potatoes – These are a mix of the Beauregard and Covington varieties.  All types have developed excellent flavor and sweetness.  Store at room temperature, no lower than 55 F, but 60+ F is better.  Keep them on your kitchen counter where it’s easy to keep an eye on them.  I like to keep ours in a paper bag so they don’t dehydrate.  Cook promptly if they start to soften.  The roots come in a wide ranges of sizes and all are good.

Turnips (white roots with purple shoulders and white interior) – Refrigerate.  Scrub clean but do not peel.  Excellent roasted, or mashed or scalloped with potatoes.


Beauty Heart winter radish (left) and turnips (right).
These roots look similar but are quite different.  Beauty Hearts are winter radishes with a beautiful magenta interior.  Their shoulders are green, white or blush pink.  In contrast, turnips (right in photo), have purple shoulders and a white interior.

What are you cooking for Thanksgiving?

We are creatures of habit when it comes to Thanksgiving.  Here are our plans so far:
– brined roast heritage turkey from our friends Jen and Bryce Riemer (Beth),
Brussels sprouts with garlic-mustard vinaigrette (Steve),
– roasted sweet potatoes with garlicky yogurt sauce (Sophie),
glazed butternut squash (Beth),
– crunchy carrot-Beauty Heart salad with sesame-seed dressing (Steve),
– some kind of slow roasted onion relish (Beth),
– homemade applesauce (Ari), and
– apple pie (Sophie).
I’ll probably make stuffing with lots of celeriac and onions but that might be overkill.  Yeah, we tend to go overboard.  We love celebrating Thanksgiving and the end of harvest season.

Menu Ideas

This is a great time of year to gather recipes to enjoy all winter.  Online cooking sites post Thanksgiving menus and recipes, many suited to your Storage share vegetables.  Peruse and bookmark the recipes soon; Thanksgiving collections are taken down quickly after the holiday.


Food52’s Thanksgiving Menu Maker.

♦ IMHO, the lively Food52.com site has the best Thanksgiving recipe collection this year, possibly of all time.  It’s titled AutoMagic Thanksgiving Menu Maker, and is beautifully organized by type of dish. Go straight to Section 3, “Orange Sides”, with multiple subheadings such as “Bright and Crunchy Salads” or “Roasty and Caramelized.”  Move on to “Something Green” or “Gravies & More” or other tempting sections.  I plan to gather a suite of recipes to try this winter.
♦ Smitten Kitchen is our go-to site for dessert recipes but has excellent veggie recipes too.  Blogger Deb Perelman often posts her own plans for new Thanksgiving feast. This year, she has simply posted a collected list of Thanksgiving recipes from previous years.  It is extensive!
♦ 101cookbooks.  Always has good vegetarian and whole-grain recipes.
♦ The Dishing Up the Dirt site doesn’t have a specific Thanksgiving section, but many of her recipes are tailored to Storage share produce.
♦ Finally, remember that we can use Local Thyme recipes all winter.  Check them out for Thanksgiving ideas.

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Extension share, Nov. 8, 2018

Such a busy week

Temperatures are dropping sharply tonight, and tomorrow night, and every night for the next week.  This brings a sudden end to our field season.  We hustled all week to finish our field work.  It has been a sprint.


Garlic planting.  We planted much more garlic than usual, with plans of having more garlic for the CSA boxes next year.  First, I chose our best garlic bulbs.  Then we cracked them into individual cloves.  Each clove will grow into one bulb.  We’ll mulch the field with straw soon, to protect the plants from fluctuating temperatures this winter.


Cabbage harvest.  The heads are small this year, but almost all are perfect.  This is good news.  After the rainy summer and fall, we worried there would be rot in the cabbages but it has not been a problem at all.  We also harvested all the remaining broccoli, cauliflower and Romanesco.  We’ve been waiting for these cool-loving crops to size up, but they are out of time.


Rutabagas were our final root harvest for the year.  Steve cleaned the harvester thoroughly this afternoon.  Tomorrow, he’ll take it to the neighbor’s shed for the winter.


Even with a mechanical harvester, we still pick up dropped roots by hand.  It’s worth our time.


Maggie washes beautiful purple daikon for you.


Our farm cat Charlotte abandoned her kittens on Monday, leaving me to bottle-feed them during a very busy week.  I don’t look too dismayed, do I?  Charlotte evaded capture when we got cats neutered earlier this year but we’ll try again.  Both kittens are available for adoption.


Daylight saving shortens our work days.  We will finish a few harvests tomorrow, then our outdoor work in finished for the season!  Beth

Veggie List and Veggie Notes
Extension Share, Nov 8/9, 2018

Sweet potatoes, ~2.5 lb
Butternut squash, 1 medium or 2 small
Portobello mushrooms, 2 – 3
Savoy cabbage, 1 medium
Carrots, 2 lb
Beets, 2 lb
Red mustard greens, 1 bunch
Purple daikon, a few
Broccoli OR cauliflower, about 1 lb total
Yellow onions, ~3

Portobello mushrooms – These beauties are from Mary at Hidden Valley Mushrooms in the Wisconsin Dells.  We will pack them in brown paper bags.  Mary says to store them in your fridge in the paper bag.  Eat soon; they are fresh, lovely and perishable.

Purple daikon – These Korean radishes are so pretty.  Slice or cut into matchsticks to add to cabbage or carrot salads.

RECIPES

Visit our 2018 Recipe Log or our 2017 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Moroccan Sweet Potato Soup
Braised Cabbage with Prosciutto
Chickpea Salad with Roasted Beet and Sunflower Seeds
Mustard Green Caesar with Chicken or Chickpeas

LOCAL THYME/ Outside the Box Recipes
Sunny Curried Sweet Potato Salad
Pasta with Cabbage and Meat Sauce
Beet and Cabbage Kraut
Mustard Greens and Turkey Salad

LOCAL THYME/ Quick & Easy Meal
Breakfast Bahn Mi Sandwich with Daikon and Carrot Pickles

LOCAL THYME/ Daikon recipes from July
Cabbage and Daikon Fried Rice
Curried Daikon
Fish and Cabbage Tacos with Quick Pickled Purple Daikon

RECIPES FROM LAUREN

BUTTERNUT SQUASH & BEET PIZZA
Adapted from Half Baked Harvest
I love love love the pizza dough recipe linked to below (by Pioneer Woman). It is my go to crust every single time I make pizza. I especially love it because it doesn’t only prefer to be made in advance, it actually gets better the longer you wait to use it. I am always making a batch on Sunday and waiting until Thursday or Friday to make a quick pizza. The way it slow ferments in the fridge makes a perfect crust every time (plus no kneading necessary!). If you don’t want to make a crust at least 24 hours in advance, than I recommend you use whatever recipe works for you quickly or getting a batch of store-bought dough instead.  Lauren.

Serves 4-6
Takes 1 hour, 15 minutes

1/2 batch favorite pizza dough (see note above)
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon red pepper flakes
1/4 teaspoon cinnamon
3 cups cubed butternut squash
2 cups cubed beets
3 tablespoons butter, divided
2 yellow onions, thinly sliced
1 cup apple cider
1 tablespoon flour
1 cup warm whole milk
1/4 teaspoon Kosher salt
1/4 cup finely shredded Parmsean
1 apple, thinly sliced
1 ounce blue cheese
1 cup shredded Gouda cheese

  1. At least a day before you plan to make this pizza, make the pizza dough. Unless you have a quicker crust you prefer (see note above).
  2. Preheat the oven to 425 degrees.
  3. In a small bowl whisk together 2 tablespoons olive oil, maple syrup, cayenne, red pepper flakes and cinnamon.
  4. Spread the squash and beets out on a single layer and drizzle with olive oil mixture. Toss to coat. Roast in preheated oven for 25 minutes.
  5. Melt butter in a large skillet. Add onions, cook over medium heat for 10 minutes until softened. Add cider slowly (about 1/4 cup at a time) so that each addition soaks into the onions, caramelizing them slightly, before adding more. Cook onions until caramelized to your likely, about 20 minutes total.
  6. Meanwhile, prepare your sauce. Melt remaining butter in a small saucepan over medium heat. Add flour and whisk until incorporated. Let bubble and brown slightly for a minute. Reduce the heat to medium low and add the warm milk and salt. Stir consistently for the next 5-10 minutes until thickens into a thin sauce. Add Parmesan.
  7. Roll out dough into the size of your pan (round or rectangle will both work fine). Spread sauce over crust followed by half the roasted vegetables. Evenly distribute onions, apples and blue cheese over crust followed by the remaining roasted veggies and finally the shredded cheese.
  8. Bake for 30 minutes until crust is golden and crisp.

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SWEET POTATO BIBIMBAP

Serves 4-6
Takes 1 hour

2 cups water
1 teaspoon Kosher salt, divided
1 cup brown rice
2 tablespoons white miso paste
2 tablespoons olive oil
4 cups cubed sweet potato
2 tablespoons butter
1/2 pound portabella mushrooms, sliced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 bunch mustard greens, ends trimmed and thinly sliced
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1 daikon, cut into matchsticks
1-2 carrots, cut into matchsticks
Soft-boiled or fried eggs, optional

Sauce:
2 tablespoons tamari
1-2 tablespoons sriracha
1 tablespoon sugar
1 tablespoon water
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil

  1. Preheat oven to 425 degrees.
  2. In a medium saucepan, bring water and 1/2 teaspoon salt to a boil over high heat. Once boiling, add the rice. Reduce to a simmer, cover, and cook for 45-50 minutes until rice has absorbed water.
  3. On a baking sheet, combine sweet potatoes, olive oil and white miso as best you can. There will likely be some small chunks of miso in places. Don’t worry about that too much. Roast in preheated oven for 25 minutes until browned.
  4. In a large heavy skillet, melt butter over medium heat. Add mushrooms and remaining 1/2 teaspoon Kosher salt. Saute for 10 minutes until softened but still maintaining some bite. Remove to a small bowl.
  5. Add garlic and ginger to the same pan you cooked the mushroom in. No need to wipe it out (you don’t want to lose any of those delicious mushroom juices). Saute for 2 minutes over medium low heat until fragrant. Add mustard greens. Wilt over medium heat for 2-3 minutes. Add toasted sesame oil and saute 3 minutes longer. Finish with sesame seeds and continue cooking until greens are as wilted as you like.
  6. In a small bowl, whisk together sauce ingredients. Use 1 tablespoon sriracha if you aren’t a big fan of spice. Use the full 2 tablespoons if like a bit of heat.
  7. Serve cooked rice with sweet potatoes, mushrooms, greens, raw radish, raw carrot, a drizzle or two of sauce, and a cooked egg if you please.

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Final regular season delivery

Goodbye from the Tipi crew!

We took the photo in August, hence the shorts, mud boots and sandals.  We’re a big group when we are all together, and this isn’t everyone.
Front row from left; Smitty, Mari, Simone, Kerry.  Back row; Michio, Ellen, Sena, Taylor, Karen, Maggie, Kristin, Raul, Beth, Steve, Billy (in back) and Jose.  MIA; Jory, Charlotte, Josh, Ben, Jon and high school students Ari, Chance, Tyler, Kevin and Shane.

Let’s review the season.

Folks, this was a poor season for us.  If we did our jobs well, you might not have noticed.  You are always our first commitment, so the CSA boxes were full and varied, but our wholesale trucks went out half empty.  Why?  Too much rain, for too long.  This isn’t news; we all experienced the wet weather this summer.  We couldn’t weed effectively.  Crops grew slowly and poorly.  All our planting schedules went out the window.  Even our winter storage crops are coming up short, although the carrot crop looks OK.  Whew.  We’ll know more as we continue to harvest carrots and cabbage over the next few weeks.  

What were the bright spots?  
– Everything in the squash family was spectacular this year.  Melons, cucumbers, winter squash were all abundant and good quality.  We loved being able to share so many melons.
– Most of the rain fell at night!  This allowed us at least a few rain-free hours each day.  This is hugely important when you work outside.  As Steve says, “most days we could stay dry above the knees.”
– We did not need to irrigate!
– Our resilient, professional crew was the season’s shining light.  They stayed in good spirits despite the mud and rain.  They bring so much energy to this farm.  Let’s give them a round of applause.

We look forward to wrapping up our carrot and cabbage harvests, then enjoying a slower pace this winter.  Have a great winter.
Beth and Steve

Extension and Storage Shares

Some of you have registered for these shares. You know who you are. We’ll be in touch as we get closer to delivery.

A few photos from the week


A busy moment in our summer pack shed.  It’s been almost two years since we built this light-filled shed.  It’s a great place to work but we appreciate it most in fall, when we can close the doors and protect ourselves from the wind.  From the front, Simone folds boxes, Maggie and Kristin wash celeriac.  In the back, Raul, Jory and Mari wash poblano peppers.


A load of storage bins ready to go the field.  We’ll keep harvesting carrots for the next two weeks.


The cover crops are growing slowly.  You can see how rough the ground is.  The field was wet when Steve seeded the rye and vetch, leaving big ruts in the soil.  It made the job difficult but doesn’t matter in the long run.  By the time we’re done chopping and tilling this cover crop in June, the surface will be level again.

Veggie List and Veggie Notes
Week #24, November 1/2, 2018
– weekly shares (final box!)
– purple EOW (final box!)
– moon sampler (final box!)

Sweet potatoes, ~2.5 lb
Leeks, 1/2 lb
Brussels sprouts, ~0.8 lb
Parsnips, 1.1 lb
Celeriac, 1 or 2
Carrots, 2 lb
Fennel, 1 bulb with fronds
Red mizuna, 1 small bunch
Poblano chiles, 3 or 4
Flat parsley, 1 medium bunch
Garlic, 1 small

Sweet potatoes –  This is a mix of Beauregard and Orleans varieties.  We’ve grown Beauregard for many years.  Orleans is a new variety for us this year and we like it very much.  It’s as tasty as Beauregard but makes nicer clusters of roots.

Parsnips (tapered, cream colored roots.  In bag with carrots) – Those long, white roots are not carrots, they are parsnips. The two vegetables are related.  When cooked, parsnips are sweet and starchy.  For the best flavor, brown them to caramelize the sugars.  Here are a few ideas for parsnip preparation:
– Caramelize the parsnips by roasting them in a vegetable medley.
– Parsnip fries are delicious: cut like French fries, coat very lightly with oil, place on a cookie sheet and roast in a hot oven until brown and cooked through.
– Try substituting grated parsnips in a potato pancake recipe. They brown beautifully and are very tasty.
– Steve loves pan-fried parsnips with onions and garlic.

Celeriac (knobby, round, bizarre-looking vegetable which smells like celery) – Flavorful celeriac is good raw or cooked.  It is excellent in mixed roasted veggies or in soup.  It’s especially good in cream soups, alone or mixed with potatoes.  Grated raw celeriac is a great starting point for winter salads.  Celeriac will store in your refrigerator for months.  Cut off chunks as you need them.  Peel before using.

Fennel (large vegetable with a fat bulb and lacy fronds) – Fennel is a ‘swing vegetable’; it can be used raw or cooked.  Clean well and slice as thinly as possible for use in raw salads.  It is good simply prepared with olive oil, lime or lemon juice, salt and shaved parmesan cheese.  Cooking softens and sweetens fennel, and mellows its anise flavor.  Both the bulb and leaves are edible.  Here are ideas from Alice Water of Chez Panisse about how to use fennel:  ‘It’s strong anise characteristic seems to suit fish particularly well.  … We use fennel all the time.  We add the feathery leaves to marinades for fish and to numerous salads, sauces and soups and we use them as a garnish, too. … The bulbs are sliced and served raw in salads in various combinations with other vegetables, parboiled for pastas; caramelized and served as a side dish; braised whole; or cooked in vegetable broths & fish stocks.”

Red mizuna (red, frilly bundle of greens) – Mizuna is a type of mustard greens.  Can be eaten raw or cooked.

Poblano chiles (dark green, shiny, triangular) – EAT SOON.  We protected these plants with row cover outside for as long as we could.  They’ve been exposed to cold nights which shortens their storage life.  Eat this weekend OR chop and freeze for later.  Just toss the frozen pieces into dishes at the end of cooking.  
These chiles have low-to-medium heat and great flavor.  Most I’ve cooked so far this year are milder than usual, but a few were corkers.  

RECIPES

Visit our 2018 Recipe Log or our 2017 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Smoky Sweet Potato Gratin
Brisket with Root Vegetables
Apple Celeriac Salad with Tangy Dijon Dressing
Simple Cioppino

LOCAL THYME/ Outside the Box Recipes
Miso Braised Chicken with Sweet Potato and Mizuna
Parsnip Hummus Bruschetta
Autumn Roasted Vegetable Salad with Goat Cheese Croutes and Pumpkinseed Oil
Fennel with Gorgonzola Dressing

LOCAL THYME/ Quick & Easy Meal
Mizuna and Brussels Sprout Salad with Almonds

RECIPES FROM LAUREN

BRUSSELS SPROUTS & FENNEL PASTA
Adapted from Bon Appetit
Serves 4-6.
Takes 40 minutes.

3/4 pounds Brussels sprouts, ends trimmed and halved
1 tablespoon olive oil + more for drizzling
2 teaspoons Kosher salt, divided + more for serving
3/4 teaspoon freshly ground black pepper, divided + more for serving

1 pound rigatoni pasta, preferably high quality Italian pasta

3 tablespoons butter
1 leek, white and pale green part only, quartered and sliced
1 fennel bulb, cored and very thinly sliced
3 garlic cloves, minced
1 lemon
4 ounces Parmesan cheese

1/4 cup diced parsley

  1. Preheat oven to 400 degrees.
  2. On a baking sheet toss Brussels sprouts with olive oil, 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Roast for 25 minutes. Toss halfway through for even browning.
  3. Bring a large pot of water to a boil. Add 1/2 teaspoon salt. Once boiling, add pasta and cook for 10 minutes– until al dente. Ladle out at least one cup of the water you cooked the pasta into a small bowl and then drain pasta.
  4. Melt butter in a large heavy skillet over medium heat. Add leek and fennel along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Saute for 10 minutes. Add garlic and cook 5 minutes longer. While these veggies cook down, zest lemon. Add zest to skillet along with the juice of half of the lemon. Cook 5 minutes longer.
  5. Add drained pasta back to large pot. Add sauted vegetables and roasted Brussels sprouts and place over medium low heat. Season with remaining salt and pepper then add in 1/2 cup of reserved pasta water along with half the Parmesan. Stir until cheese has melted. Add additional 1/2 cup water and remaining cheese. Stir until melted. Taste and adjust seasonings as desired. If the mixture is too thick, add a bit more water. If it’s too thin, let it cook down for 2-3 minutes.
  6. Serve pasta into bowls. Sprinkle with parsley, drizzle with olive oil and squeeze a bit of the juice from the remaining lemon half. Sprinkle with salt and pepper.

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ROOT VEGETABLE PORK CHILI

Takes 1 hour.
Serves 6-8.

1/4 cup olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 pound ground pork
2 carrots, peeled and diced
1 pound parsnips, peeled and diced
3 poblanos, diced
1 tablespoon smoked paprika
1 teaspoon dried cayenne
2 teaspoons Kosher salt, divided
1/2 freshly ground black pepper

6 cups water
28-ounce can diced tomatoes (with juices)
1 tablespoon apple cider vinegar
4 cups sweet potatoes, peeled and diced
15-ounce can black beans, rinsed
15-ounce can chili beans, not rinsed
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Sour cream, optional
Cheddar cheese, optional
Raw diced onion, optional
Diced parsley, optional

  1. In a large stock pot, heat olive oil over medium low heat. Add onion, garlic, pork, carrots, parsnips, poblanos, paprika, cayenne, 1 teaspoon salt, and pepper. Saute for 15 minutes until meat is well browned and veggies are softened.
  2. Add water, tomatoes, vinegar, sweet potatoes, beans, remaining 1 teaspoon salt and spices. Bring to a boil, reduce to a simmer and cook for 30 minutes. If mixture is too thick, add a bit more water. If too thin, simmer a bit longer.
  3. Serve with sour cream, cheese, onion and parsley as desired.

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Week #23, October 25, 2018

Fall Pleasures

This newsletter consists mostly of photos for a simple reason.  I could not bear to stay indoors this week.  This spell of dry, sunny weather is our reward after a wet summer.



We spent Monday afternoon harvesting white and purple daikon to store for winter sales.  The top photo is not adjusted; the leaves really are the brightest shade of green.  We always harvest daikon by hand.  It’s too fragile for machine harvest.



There are a few warm nooks to work.  The barn loft is a favorite, sheltered place on a sunny day.  Sister and brother Sena and Michio prep onions in the loft.  The flying ribbons deter birds when the doors are open.


Our small ginger greenhouse is the warmest place we’ve got.  You might need a winter coat outside but it’s t-shirt weather inside when the sun shines.  Kristen digs and trims ginger that has grown all summer in this small greenhouse.


Kristen holds up an unusually robust ginger ‘hand.’  She and Charlotte did the digging.


My job was to trim the hands into small pieces to share among the CSA boxes.


The nearby city of Evansville delivers their leaves to our farm each fall.  Delivery began this week, with the fresh leaves in the foreground, and last year’s leaves in the darker pile behind.  We let the leaves rot for six to twelve months, then add them to our soil to build organic matter.  It’s a wonderful resource.  The smell is incredible as the town crew heaps up the leaf piles.  It’s a fruity smell similar to curing tobacco.  You can smell it all over the farm.  It’s a special part of fall for us.



The moon has been brilliant all week.  Strong winds on Saturday ripped a large row cover laid over fennel.  Steve and I couldn’t get the cover back in place until about 11 pm, after the winds died.  By then, we’d been to dinner at friends’ house and drunk a bottle of wine together.  Honestly, we were not excited to go back to work at that time of night.  But we got out there and the moon was shining and the row cover rippling in the light.  It was a lovely moment.  The photo above is from daytime but you get the idea.  Beth

Veggie List and Veggie Notes
Week #23, October 25/26, 2018
– weekly shares
– green EOW

Green EOW members, this is your final delivery of the regular CSA season.
Thank you for joining our farm this season!

Butternut squash, 1 small
Acorn squash OR a 2nd butternut
Satina potatoes, 3.5 lb
Brussels sprouts, 1/2 lb
Bok choy
Carrots, 2 lb
Bell peppers, green &/or red, 3 – 4
Yellow onions, ~2
Cilantro, 1 bunch
Jalapeno chile, 1
Garlic, 1 small
Fresh baby ginger, 1 knob

By site …
1 small cauliflower or 1 small Romanesco or 1 broccoli

Next week’s box will probably contain sweet potatoes, Brussels sprouts, carrots, parsnips, celeriac, onions, Beauty Heart radish and more.

‘Metro’ butternut – This is my favorite butternut. It is productive and tasty every year.  These are small; average size <1.5 lb.

Acorn squash – You’ll receive Jester, Carnival, or Festival acorn or a second Metro butternut.

Satina potatoes – These are from Igl Farms.

Brussels sprouts – If you are a new CSA member, please approach Brussels sprouts with an open mind.  Many of us grew up eating awful, overcooked Brussels sprouts.  These Brussels sprouts are completely different.  It’s only a small amount of sprouts this week.  Cook and combine with other ingredients from the box to bulk up the sprouts to make a salad with one of the dressings listed below.  Brussels sprouts are great with thinly sliced peppers and onions.
Here is our method to cook Brussels sprouts: Wash the sprouts and trim the cut ends. Cut an X in the stem end of large sprouts.  Cut a single slit in small or medium sprouts.  This does two things. It helps the Brussels sprouts cook evenly, plus it allows them to soak up any marinade or dressing.  Place sprouts in a pot with one inch of water in the bottom and steam until tender, 7 to 10 minutes.  If the sprouts are uneven in size, then set aside the smallest ones and add to the pot after the larger ones have cooked for a few minutes.  Don’t overcook them!  You can also oven-roast Brussels sprouts.  
Here are a few dressing ideas for cooked sprouts:  
– Sherry vinegar/olive oil/Dijon mustard/garlic/white wine/salt and pepper.  This is our favorite, especially when you combine the Brussels sprouts with slivered peppers and thinly sliced onions.  Delicious warm, cold, or at room temperature.
– Balsamic vinegar/olive oil/garlic/salt and pepper
– Lemon juice and zest/melted brown butter/poppy seeds/white wine/garlic/salt

Bok choy – We are sending the bok choy with cilantro, jalapeño, garlic and fresh ginger, a perfect combination for soup.

Bell peppers – Eat soon!  These will not store for long.

Garlic – These small heads are from our friends Hans and Katie of PrairiErth Farm.

Baby ginger – This is baby ginger, bright white and pink because it hasn’t grown a brown epidermis yet.  The ginger in stores grows for a long season in warm places like Hawaii.  Baby ginger is special because it has the full ginger flavor and spiciness but almost no fibers.  That’s why it’s used to make the pickled ginger served with sushi.  I asked the crew to wash it lightly to avoid bruising.  Expect to do a final wash before using it.
Storage:  Eat soon; baby ginger is perishable.  Wrap in a damp cloth or paper towel, and keep in the refrigerator in a plastic bag.  You can also freeze your ginger, then grate as much as you need from the frozen knob.

RECIPES

Visit our 2018 Recipe Log or our 2017 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Umami Cod on Braised Bok Choy
Ginger Curried Carrot Soup
The Fluffiest Mashed Potatoes
Braised Brussels Sprouts and Carrots

LOCAL THYME/ Outside the Box Recipes
Ponzu Chicken and Bok Choy Salad
Sheet Pan Chicken and Fall Vegetable Roast
Southwestern Potato Salad with Pickled Onions
Creamy Sausage, Brussels Sprouts, Carrots and Potatoes

LOCAL THYME/ Quick & Easy Meal
Baked Potato Bar

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Week #22, October 18/19, 2018

A few feet in elevation makes all the difference.


Maggie and Billy harvested your Koji greens on Tuesday.


It was warm enough to wash the greens outside.  Of course, Maggie is tough and would do this job in much colder weather.


Let’s compare the Koji field (above) with the one we harvested your leeks from last week.  See the pickup truck in the distance (to the right of the white row cover protecting fennel)?  That’s the bottom of our farm, the lowest point before water drains into the neighboring wildlife area.


The tall brown grasses are not cover crops.  Those are our leek and celeriac fields, buried in weeds.  We cultivated several times by tractor but the weeds re-rooted after each rain.  Eventually, it was too wet to take a tractor in those fields at all.


The leeks and celeriac are in there; we just have to dig them out.  The celeriac did surprisingly well.  The leeks are small.


Turn and look up the hill and you find this pristine cabbage field.  It’s just a few feet higher in elevation but that was enough for this field to drain and dry more quickly.  We were able to successfully cultivate and weed this field and the Koji field shown above.  We’re happy to have such nice fall crops.  Beth

Veggie List and Veggie Notes
Week #22, Oct 18/19, 2018
– Weekly shares,
– Purple EOW,
– Sun Sampler.

This is the final Sun Sampler delivery.

Red cabbage
Butternut squash
Koji greens
Red beets, 2 lb
Frying peppers, mixed green & red, 6 – 7
Bell peppers, mostly green, ~3
Curly parsley, 1 big bunch
Yellow onion, 1
Red onion, 1
Garlic, 1 bulb

Each site gets one item from this list:
Cauliflower OR purple cauliflower OR Romanesco cauliflower OR broccoli

Next week’s box will probably contain winter squash, Satina potatoes, Brussels sprouts, carrots, celeriac, cauliflower/Romanesco, onions and more.

Red cabbage –  This beautiful cabbage is great cooked or raw.  We have a favorite winter salad that we make with red cabbage.  I’ll include it below.

Butternut squash –  This “Nutterbutter” variety is a favorite because it cures and sweetens quickly after harvest.  These are golden-orange and delicious.  
Storage: Store uncovered at room temperature or a bit cooler.  Keep above 55 oF to avoid chilling injury.  
Tips for cutting winter squash:  Microwave your intact squash on high for one minute before cutting or peeling.  That’s enough to warm and soften the squash, making it much easier to cut or peel.

Koji greens – Koji greens are a lot like Yukina if you know that one; dark green with a nice balance of bitter flavor but not too strong.  Like tat soi but with larger, lusher leaves and not so many leaf stalks.  Recipes that use mustard greens or bok choy will work with Koji.

Beets – Storage:  Cover and refrigerate.  Beet roots will store for months.  Wash well to remove leaf fragments.  For all the cooking methods below, wash and scrub the beets but do not peel.  The skins slip off easily once the beets are cooked and cooled.
Cooking beet roots on the stovetop:  Slice or quarter, cover with water in a pot, and simmer until tender.  This will take from 25 to 45 minutes depending on how large the beet pieces are.  Drain.
Roasting beets in oven:  Wash beets, but do not peel.  On a sheet of aluminum foil, put beets (halved or quartered if large), salt, pepper and a few sprinklings of water.  Seal the foil packet, and roast at 400 oF until tender, about 45 minutes to 1 hour.  Slip off skins once cool.
Microwave:  Slice beets in half and place in a large microwave-proof bowl.  Add ¾ inch water and cover with a plate.  Microwave on high until tender, about 9-20 minutes, depending on your microwave’s power.  Drain and slip off skins.
Uses:  Use cooked beets in cold salads, or dress simply with vinaigrette, onions, salt and pepper.  Beets are also good tossed with sour cream, minced onion, fresh herbs and walnuts.  

Frying and bell peppers –  These are the last frying peppers but we’ll have a few more bell peppers for you next week.  Eat or freeze these soon.  Some were picked last week, some were protected from cold under floating row cover.  Either approach shortens the storage life.  Remember, peppers are easily frozen.  Chop raw peppers into bite-sized pieces.  Put in a freezer bag or container and freeze.  That’s it – there’s no need to blanch them.  There’s no need to thaw the entire container at once; you can easily break off and thaw the amount you need.  You will enjoy these come winter!

Curly parsley – This is a big bunch.  If it’s more than you need, wash and drain well, then chop and freeze in a bag or container.  Break off pieces and thaw directly in your dish near the end of cooking.

Garlic – Here’s another German Extra Hardy bulb, with nice fat cloves.  We will continue growing this variety!

RECIPES

Visit our 2018 Recipe Log or our 2017 Recipe Log or join our Facebook discussion group.

Beth’s favorite Red Cabbage Slaw


Red cabbage slaw with cheese-filled pupusas.  If there’s interest, I can hunt up the pupusa recipe and post in the Facebook discussion group.

Adapted from Taqueria Gila Monster Restaurant’s recipe.
I’ve shared this recipe before but it’s worth sharing again; we seem to survive on this colorful, zesty salad in winter.  There are no carrots in this week’s box, but maybe you have a few left over from last week.  The slaw holds well, so it’s easy to prepare on Sunday then enjoy throughout the week.  Can also be made with green cabbage.  Beth
Makes 3 – 4 quarts
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2-3 lb red cabbage (one small head or half a larger head)
1 lb. carrots
1/2 bunch parsley (good) or cilantro (even better)
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
1 tsp. salt
1 Tbsp. ancho chili powder

1. Quarter and core the red cabbage. Slice thinly by hand.
2. Peel and grate the carrots.
3. Chop the parsley or cilantro.
4. Toss all ingredients together.  Adjust the salt to taste.  Let stand 30 minutes before serving.  Toss again.  Serve as a salad, or as a garnish for tacos or pupusas (pictured above).

LOCAL THYME/ Comforting Classics
Pickled Red Cabbage
Roasted Butternut Squash Puree
Quick Sesame Koji
Beet Salad with Parsley Pesto, Goat Cheese and Pistachios

LOCAL THYME/ Outside the Box Recipes
Black Bean Burrito with Chipotle Butternut Squash and Red Cabbage
Butternut and Ricotta Tart
Pan Seared Chicken Breasts with Curried Peppers and Koji
Beet Chips

LOCAL THYME/ Quick & Easy Meal
Laotian Mung Bean Noodles with Shredded Veggies

RECIPES FROM LAUREN

WARM RED CABBAGE SALAD WITH SQUASH & CHICKEN
Inspired by Epicurious
Takes 1 hour, most of it inactive.
Serves 4 as a meal (8 as a side).

1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 butternut squash, peeled, halved and cut into 1/4-inch slices
2 pounds beets
1/2 head red cabbage, shredded
1/2 red onion, sliced=
1 grocery store rotisserie chicken (or roast your own chicken if you are feeling really ambitious), shredded (about 5 cups meat)
1 cups walnuts, toasted
4 ounces high quality blue cheese or gorgonzola, crumbled

Maple Balsamic Dressing:
2-3 large garlic cloves, minced
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
3/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

  1. Preheat oven to 425 degrees. Toss butternut squash with olive oil, salt and pepper. Roast for 45 minutes tossing once or twice for even browning. Wrap beets in foil and roast alongside the squash for 45 minutes or until they are well-softened (so the peel slips off easily).
  2. In a large bowl, combine red cabbage and onion.
  3. In a small bowl, preparing dressing by whisking together garlic, balsamic, mustard and syrup. Add olive oil and whisk until thick and creamy. Add salt and pepper. Taste and adjust seasonings as desired.
  4. When squash is finishing roasting add to bowl of cabbage along with chicken. Remove beets from foil, slide skins off and then slice thinly. Halve the circles if large. Add to salad.
  5. Dress as much of the salad as you plan to eat tonight and toss to coat. Sprinkle walnuts and blue cheese over salad and serve warm.

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GENERAL TSO’S CAULIFLOWER
Adapted (barely) from Pinch of Yum
I can’t take any credit for this totally creative, totally genius way to make everyone’s favorite take-out Asian food at home (and a bit healthier!). I only take credit for sprucing it up with a couple more veggies. This recipe may look complicated with a lot of ingredients and steps but it really comes together pretty effortlessly and the payoff is way worth it. Enjoy!  Lauren.
Serves 4 (generously).
Takes 45 minutes.

Rice:
1-3/4 cups water
1 teaspoon Kosher salt
1 cup white rice

General Tso’s Sauce:
1 tablespoon olive oil
1-inch ginger, peeled and minced
3 garlic cloves, minced
1/2 cup chicken (or vegetable) broth
1/2 cup soy sauce (or tamari)
1/3 cup rice vinegar
1/4 cup sugar
2 tablespoons cornstarch, dissolved in 2 tablespoons of cold water
1/2 teaspoon red pepper flakes
2-3 red and/or green Italian fryers, diced (about 2/3 cup)

Fried Cauliflower:
Vegetable oil
1 cup flour
2/3 cup cornmeal
1-1/2 teaspoons baking powder
1 tablespoon Kosher salt
4 eggs
Water as needed (about 1/3 cup)
1 head cauliflower (or purple cauliflower or romanesco cauliflower), cut into bite-size florets

For Serving:
1/2 yellow onion, thinly sliced
1/4 cup finely chopped curly parsley
1 tablespoon sesame seeds

  1. In a medium sauce pan, bring water for rice to a boil. Add rice and salt. Reduce heat to low, cover and cook for 18 minutes. Uncover and fluff with a fork.
  2. Heat olive oil in a small sauce pan over medium heat. Add ginger and garlic. Saute for a coupe minutes until fragrant. Add broth, soy sauce, rice vinegar, sugar and cornstarch slurry. Whisk to combine. Bring mixture to a boil, reduce to a simmer, stir in red pepper flakes and cook for 20 minutes until thickened. Stir in diced peppers and set aside.
  3. Meanwhile, prepare your fried cauliflower. Pour two inches of vegetable oil into a deep, heavy bottomed skillet. Heat over medium heat.
  4. Prepare your batter by combining flour, cornmeal, baking powder, salt, eggs and water. It should be thick enough to coat the cauliflower but thin enough to easily run off. Adjust this thickness with a little more water if needed. Dump in the cauliflower florets and stir until very well coated.
  5. Drop a bit of batter into the oil. If it floats to the top, it’s ready. If it sinks, the oil needs to be a little hotter. Once the oil comes up to temperature, fry a quarter of the cauliflower one batch at a time. Cook for 3-4 minutes until golden brown. Drain each batch on fresh paper towels.
  6. When ready to serve, toss fried cauliflower with General Tso’s sauce. Serve over rice and garnish with some onion, parsley and sesame seeds.

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