Farm News (The Fall Season Starts this Week)
The Vegetable Share
- Adirondak Red Potatoes
- Asian Cabbage
- Red Onion
The Meat Share
- Whole Chicken from Lange Farms, Platteville, WI
- Ground Beef from Riemer Family Farm, Brodhead, WI
- German-Style Bratwurst from Byers Family Farm, Brodhead, WI
- Beef Stew Meat from the Riemer Family or Porkchops from the Byers Family
The Dairy Share
- Pastures, a farmhouse cheddar from Saxon Creamery in Cleveland, WI
- Parmesan Cheese from Nordic Creamery, Westby, WI
- Handmade Butter Flavored with Maple Syrup from Nordic Creamery
- Plain Lowfat Yogurt from Sugar River Dairy, Albany, WI
The Klessig and Heimerl families are fifth-generation dairy farmers and cheesemakers.
Reminder Regarding Lake Forest and Barrington Pickup Sites
The new Barrington site is St. Paul United Church of Christ at 401 E. Main Street. The new Lake Forest site is at 994 Meadow Lane. Pickup times remain the same.
This fall marks the one-year anniversary of some pretty big events here at Sandhill Family Farms. It was one year ago that the Sheaffer family moved from the Grayslake farm to the Brodhead farm and the Miller family moved into the farmhouse in Grayslake. By its very nature, the process of moving out of one house and into another can create a fair amount of upheaval in the life of a family, but our kids seem to have taken it all in stride. The Miller boys are thrilled to finally have space for their very own goats and chickens, while the Sheaffer kids are equally pleased to have a barn large enough to accommodate a small flock of sheep. I guess the lesson that Matt, Jeff, Jen and I have learned is that if you are looking to ease the pain of a major life transition for your small children, forget about buying them a new puppy and think about getting a goat instead!
Have a good week.
In the Farm Kitchen: Tips for Making the Most of your CSA Share
Of the thousands of different potato varieties grown throughout the world, we typically grow 6 to 8 different kinds each season. Potatoes come in many sizes and shapes and in many colors--red, pink, white, yellow, beige, brown, purple, and blue. Over the years we've tried a number of very pretty pink types, but Adirondack Red is by far the most visually stunning. It has a dark pink skin as well as a deep pink flesh that stays pink when cooked. In terms of starchiness, it falls somewhere in the middle of the spectrum, so it's a good choice for roasting, mashing and for making potato salad. Always store potatoes in a cool place out of the light.
Fresh sage adds wonderful flavor to roasted meats and vegetables as well as bean dishes and stews. You can also use it to make a nice tea to sooth colds and coughs. Simply steep it in hot water and add a squeeze of lemon and honey to taste. Sage can be stored in the fridge for up to a week or dried in a paper bag in a warm, dry location.
This Week's Featured Recipes
Fettucine with Brown Butter, Carrots and Sage
8 oz fettuccine pasta
2 medium carrots, peeled and cut into matchsticks
4 tablespoons butter
10 fresh sage leaves, stemmed
1/4 cup beef broth or vegetable broth
5 tablespoons grated Parmesan cheese plus additional for serving
Cook pasta and carrots together in large pot of boiling salted water, stirring occasionally, until pasta is tender and carrots are al dente. Drain, reserving 1/2 cup cooking liquid. Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add broth to brown butter.
Add pasta, carrots, and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.
Pommes de Terre Boulangère
adapted from a recipe in The New York Times, October 13, 2009
2 pounds (about 7 medium) Adirondack Red potatoes
6 to 8 cups beef or chicken broth, or as needed
Salt and freshly ground black pepper
1 large red onion, thinly sliced
4 tablespoons butter
6 fresh sage leaves
1 tablespoon sherry vinegar
Place whole potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 20 minutes. Remove potatoes from broth (reserve broth for another use) and allow to cool to room temperature.
Meanwhile, in a medium skillet, saute onion in 2 tablespoons butter until translucent, about 5 minutes. Season with salt and pepper to taste, and add 6 sage leaves. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Add vinegar, cook 1 minute more. Remove from heat, and discard sage leaves.
Slice cooled potatoes into rounds 1/3 inch thick. Place a large cast-iron skillet over high heat, and add remaining 2 tablespoons butter. When butter is hot, add potatoes and allow to sit without stirring or shaking until browned and crispy. Turn potatoes and brown and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix.
Broccoli and Garlic Quiche
1 round of refrigerated pie dough for a 9-inch pieflorets from 1 head of broccoli (leave 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 cup half-and-half
1/2 cup milk
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
1/2 cup grated cheddar
1/4 cup grated parmesan cheese
Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F. While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Mince and mash garlic to a paste with a generous pinch of salt. Whisk together garlic paste, eggs, half-and-half, milk, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth. Pour filling into pie shell and add broccoli, then sprinkle with cheeses. Bake quiche until center is just set, 45 to 50 minutes. Cool at least 20 minutes. Serve warm or at room temperature.
Next Week's Harvest (our best guess)... acorn squash, salad mix, celeriac, radishes, arugula, beets, leeks and more!
- Margaret Sheaffer