Farm News (10/20/15)
Important Reminders & Announcements:
- This is a vegetable week for full and half-share members. We are also delivering fall dairy, meat and egg shares this week.
- Next week we will be delivering fall vegetables for full share members only.
- It's time to think about registering for winter deliveries! We've still got dairy and meat shares available. Winter deliveries occur once a month from December to March. More info here.
- Thanksgiving turkeys from Riemer Family Farms will be available for pickup on Thursday, November 19th at our farm in Grayslake during regular CSA pickup hours (3:30 to 7:00). Please visit the Riemers' website to place an order and select Sandhill Family Farms as your pickup site, or contact Jen Riemer at firstname.lastname@example.org.
This Week's Vegetable Share (full & half shares):
- Green Onions
- Baking Potatoes
- Mixed Herbs (Sage, Thyme & Oregano)
This Week's Dairy Share:
- 'Pastures' Cheddar from Saxon Creamery
- 'Chandoka' a mixed cow and goat milk cheese from La Clare Farms
- Lowfat Vanilla Yogurt from Sugar River Dairy
- 'Harvest' Butter from Nordic Creamery
This friendly critter is one of LaClare Farms' milk goats. LaClare's Chandoka cheese is made using a mix of cow and goat milk. Chandoka bears some similarity to cheddar, but it's a little creamery and the goat milk gives it a nice twist.
Notes from the Farm Kitchen
At the Brodhead farm, the focus of our energy this week will be digging the rest of our potato crop.
There are still three potato varieties in the ground. Yesterday Matt and the crew dug 'Kennebec', a variety that stands out as a great baking potato.
Rutabagas are also a great partner for potatoes. We like them for vegetable soups, beef stew, shepherd's pie, and potato-rutabaga hash. Remember to store your parsnips and rutabagas in a plastic bag in the refrigerator.
This Week's Featured Recipes
Cheesy Potato & Rutabaga Casserole
3 cups cubed rutabaga
3 cups cubed potatoes
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups milk
2 cups shredded cheese
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1/2 cup bread crumbs
1 pinch paprika for garnish
Bring rutabaga and potatoes to a boil into a large pot of salted water over high heat. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain.
Oven-Baked Potato & Rutabaga Fries
1 medium rutabaga
4 teaspoons plain breadcrumbs
1 teaspoon chopped fresh herbs
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 egg whites
Olive oil cooking spray
Herbed Buttered Parsnips
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 pounds parsnips, peeled and sliced into circles
salt and freshly ground black pepper
8 ounces butter, softened
2 tablespoons chopped fresh herbs
Kosher salt and freshly ground black pepper
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the herb butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some herb butter in the bottom of a bowl. Add the hot vegetables and dot with more herb butter. Moisten with some of the cooking liquid and serve.
Shrimp Linguine with Fennel & Spinach
1 pound linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup thinly sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
4 cups fresh chopped spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened.
Next Week's Harvest (our best guess)... butternut squash, cabbage, onions, garlic, carrots, salad turnips, celeriac and red potatoes.
- Margaret Sheaffer