Farm News (10/14/14)
Reminders & Announcements
- The Fall Vegetable Share starts this week.
- Next week (10/20-10/24) will be the first week for fall dairy, eggs and meat.
- Can't remember if you registered for a fall share? You can review our fall member lists here.
- CSA shares for the 2015 season are now available. Register by November 15th and save 5% on 3-Season Vegetable and Fruit Shares.
- Head Lettuce
- White Salad Turnips
- Fresh Ginger
- Delicata or Carnival Squash
Please join us from 10 am to 1 pm this Saturday, October 18th for a fall festival at the Grayslake farm. There will be hayride tours of the farm at 10:15 and 11:15 . Learn about topics such as composting, fermentation, pastured poultry, and check out a display of farm-themed art. The farm address is 32140 Harris Road in Grayslake. Enter the farm through the main entrance to the Prairie Crossing subdivision, just south of the intersection of Route 120 and Route 45.
Sandhill Welcomes The Harvest Ninjas!
Last week a group of ninjas descended on the farm in Brodhead to glean the last fruits from our tomato, pepper and eggplant fields. Harvest Ninja is a program that helps kids make a difference in the fight against hunger in the community. The kids work together to harvest fruits and vegetables from unpicked gardens and fruit trees in what are called "fruit attacks". The produce is then donated to the Loaves & Fishes Community Meal, a monthly free meal for the hungry and for those want to share a meal with others in the community.
Liam Kivirist, the 13-year-old who started Harvest Ninja, wanted to demonstrate that you can have a lot of fun while also doing a good deed. (These kids certainly look like they're having fun, don't they?)
By the time they were done, the Ninjas had managed to glean hundreds of pounds of green tomatoes, squash, eggplant and peppers from our fields!
Do you know a kid who might want to become a Ninja? Contact Liam at email@example.com to find out how to start a Harvest Ninja project in your town.
This Week’s Featured Recipes
Ginger-Maple Baked Squash
1 delicata or carnival squash
2 tablespoon butters
1 tablespoon pure maple syrup
1 teaspoon grated fresh ginger
Salt and pepper
Preheat oven to 375 degrees. Cut squash in half lengthwise, scoop out the seeds, and place cut side up in a baking dish. Divide butter, maple syrup, and ginger between cavities, and sprinkle with salt and pepper.
Pour about 1/2 inch of hot water in bottom of dish, and cover squash with foil. Bake for 30 minutes. Uncover and brush squash flesh with melted filling. Continue to bake, uncovered, until squash is easily pierced with a fork and tops are lightly glazed, 10 to 20 minutes. Serve hot.
Cabbage & Radish Slaw with Peanut Dressing
1 tablespoon finely chopped fresh ginger
1/4 cup minced onion
1/4 cup plus 1 tablespoon creamy peanut butter
1/2 cup rice-wine vinegar
3 tablespoons soy sauce
3 tablespoons packed brown sugar
1/4 cup canola oil
1 small cabbage, finely shredded
8 red radishes, halved lengthwise and cut into thin half-moons
1 cup thinly sliced leek
1 cup shredded carrot
1/2 cup dry-roasted peanuts
Blend ginger, onion, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
Put cabbage, radishes, leeks, carrots and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.
1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon grated fresh ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1/2 teaspoon vanilla extract
In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Smoked Salmon & Leek Chowder
3 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/4 cup all-purpose flour
2 cups whole milk
2 8-oz. bottles clam juice
3 small potatoes, diced
3 medium carrots, diced
1 bay leaf
6 oz. smoked salmon, skin and bones removed, flaked into bite-size pieces
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper
Melt the butter in a 4-quart saucepan over medium heat. Add the leeks and cook, stirring, until tender, about 6 minutes. Add the flour and cook, stirring for 1 minute.
Slowly whisk in the milk and clam juice, and bring to a simmer. Add the potatoes, carrots, and bay leaf, and simmer gently until the vegetables are tender, about 12 minutes.
Add the salmon, cream, dill, and lemon juice, and cook until heated through, about 1 minute. Season with salt and pepper, and serve..
- Margaret Sheaffer