Farm News 10/28/16

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Important Announcements & Reminders

  • This is a pickup week for members registered for weekly vegetables.
  • Next week we will also deliver eggs and dairy to neighborhood pickup sites.

    This Week's Vegetable Share

    • Carrots 
    • Mixed Herbs (rosemary, sage & oregano)
    • Spinach 
    • Rutabaga
    • Shallots
    • Acorn Squash
    • Scarlet Turnips
    • Head Lettuce
    Jen's Farm Journal
    This weekend I had the pleasure of working at my last market of the season (though our Oak Park Farmers' Market stand runs through this Saturday). Saturday was a truly wonderful day to be outside -- a sunshine-filled fall day with cool breezes and the smell of donuts and coffee wafting through the air.  
    The market was filled with shoppers eager to find autumn produce to stock up their refrigerators for winter time and that perfect pumpkin for their front porch. Amidst the market bustle, I captured a picture of Jessie, one of our long-time farmers market staff members, teaching group of kids and adults about different vegetables at our stand.  She taught was an impromptu lesson sharing her knowledge of the different types of kale we grow, their different names and origins and the best ways to prepare each different variety.  
     

    This fun conversation, and the beautiful setting, struck me so I had to take a picture.  What a great conversation to have with kids and adults on sunny autumn morning! Here are a few more pictures from the 2016 market season. Thank you to all of our market customers who visit us each week and who make it all worth it!
     

     
     

     
     

     


    Food Notes: Making the Most of your Share
    This week's share contains beautiful scarlet turnips. Both turnips and rutabagas are great paired with potatoes. Try mashing them together (with plenty of butter and salt, of course!) or pair them in a gratin or a hash. Also interesting to note is that scarlet turnips have a mild radish flavor and an inherent sweetness that can be played up in dishes that call for apples, apple juice or honey. Try grating a chunk of scarlet turnip into a salad (leave the skin on for maximum visual effect) and tossing with toasted walnuts, diced apple and a honey-dijon dressing. Enjoy!
     
     
    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
    2 shallots, diced
    4 cloves garlic, chopped
    1 tablespoons chopped fresh herbs
    1/4 cup tomato paste (from one 6-ounce can)
    2 pounds chopped root vegetables (turnip, 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, herbs 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.

    Carrot-Pecan Pancakes 
    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.
     

    Next Week's Harvest (our best guess)... sweet potatoes, lettuce, ginger, carrots, spinach, cabbage and more!

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    • Margaret Sheaffer