Farm News (10/21/14)
- This week we are delivering fall vegetables, eggs, dairy and meat.
- Early bird registration for the 2015 season ends November 15th. Register by 11/15 and save 5% on 3-Season Vegetable and Fruit Shares.
- Holiday gift boxes and Thanksgiving turkeys are now available! Scroll down for more info.
The Vegetable Share:
- Baking Potatoes
- Red & Green Head Lettuce
- Yellow Onion
- Leafy Asian Cabbage (Tokyo Bekana)
The Dairy Share:
- Spesiell Kremen butter from Nordic Creamery
- Six Fruit Yogurts from Sugar River Dairy
- Big Ed's, a gouda-style cheese from Saxon Homestead Creamery
The Meat Share:
- Whole Chicken
- Ground Beef
- Pork Spare Ribs or Chops
- Pork Sausage or Bratwurst
- Stir Fry Beef, Beef Roast or Bacon
Rich Lange farms with his family near Platteville, WI. The Langes raise organic chickens for our meat share. The beef and pork sausage are from Jen and Bryce Riemer who farm near Brodhead. Steve and Fairy Elmer raised the pigs for the pork chops. Their farm is outside of Albany, WI.
Thanksgiving Turkeys from Riemer Family Farm
Jen and Bryce Riemer have turkeys available for pickup the week before Thanksgiving. Their broad breasted bronze turkeys are raised on pasture and are free of antibiotics, hormones and animal byproducts. Frozen turkeys are $4.10 per lb and are available in two sizes--small (15-20 lbs) and large (21-27 lbs). Please visit http://www.riemerfamilyfarm.
Bryce plays follow the leader with some young turkeys.
Holiday Gift Boxes
Our artisan cheese gift box highlights the work of Wisconsin dairy farmers and cheesemakers. Your purchase of a gift box supports family-scale dairy farms and small creameries. Each box contains an artfully-packaged assortment of four cheeses along with information about each of the farms. The price is $32. Gift boxes can be picked up at any of our pickup sites the week of November 17th or you can choose to have your gift box shipped via USPS in December. Please visit our website for more information.
In the Farm Kitchen: Tips for Making the Most of your Share
This week's share features three root vegetables that new members might be unfamiliar with. Here is a quick guide to rutabagas, parsnips and celeriac.
Rutabagas are creamy and starchy with a pale yellow flesh. They work well for mashing, roasting and braising. To make roasted rutabaga, cut it up into 3/4″ dice, tossed it with olive oil, the herbs of your choice, a bit of salt and pepper, and a spoon full of sugar (to encourage browning). Then spread the cubes out on a baking sheet and cook at 350 degrees until the cubes are tender.
Parsnips are closely related to carrots. In fact, they sort of look like big white carrots. Although they can be eaten raw, their fibrous texture means that they are definitely best when cooked. They are slightly sweet and nutty and are particularly well suited to roasting and mashing.
Celeriac, also known as celery root, is a funny-looking but very tasty relative of celery. It is prized in Europe, especially in France, where it features prominently in the classic Celeriac Remoulade, a salad composed of shredded celeriac, mayonniase and Dijon mustard. Don’t be put off by its knobby exterior. Use a sharp kitchen knife to trim the outside layer from the celeriac bulb before chopping it. Because celeriac has a wonderfully mild celery flavor, it can be used in place of celery in many soups and stews. The celeriac bulb will store for a long time in a plastic bag in the refrigerator. The greens can be cut off and used to flavor vegetable broth or other soups.
This Week's Featured Recipes
Beef Roast with Fall Root Vegetables
1/4 cup all-purpose flour
Coarse salt and pepper
2 pounds boneless beef chuck roast, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
1 medium yellow onion, diced medium
4 cloves garlic, chopped
1/4 cup tomato paste (from one 6-ounce can)
2 pounds chopped root vegetables (parsnip, rutabaga, potato, celeriac, etc)
1 tablespoon white vinegar
Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, root vegetables, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.
Creamy Braised Parsnips with Sage
2 teaspoons olive oil
1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
1 1/2 cups chicken broth
2 teaspoons chopped fresh sage
2 tablespoons heavy cream
Salt and pepper
In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.
Next week's harvest (our best guess)... spinach, mushrooms, carrots, salad greens, red onions, beets, winter squash and more!
- Margaret Sheaffer