Farm News 11/2/16

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Important Announcements & Reminders
  • This is a pickup week for members registered for weekly and biweekly fall vegetables.
  • This week we are also delivering eggs and dairy to neighborhood pickup sites.
  • There's still time to save on your 2017 shares! For a limited time you can save 5% on your vegetable and fruit shares when you use discount code renew. Last month we sent information on changes that are in store for 2017. Here's a link to the information for your reference.

The Vegetable Share

  • Head Lettuce
  • Asian Salad Mix
  • Sweet Potatoes
  • Green Cabbage
  • Fresh Ginger
  • Popcorn
  • White Salad Turnips
  • Leeks
 

The Dairy Share:

  • Vanilla Yogurt from Country View Dairy
  • Havarti from Roth Kase
  • Grand Queso from Roth Kase
  • Harvest Butter from Nordic Creamery


This Week in Photos

 
 
 

 
 
 

Recipes from the Farm Kitchen


Farmhouse Chowder
1 whole chicken
8 to 10 cups water
1 large leek, chopped
2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
4 stems fresh parsley, plus more for garnish
10 whole black peppercorns
1 ounce (2 tablespoons) butter
1 medium shallot, chopped
2 tablespoons flour
1 medium or 2 small rutabaga, cut into 1/2-inch dice
3 medium potatoes, cut into 1/2-inch dice
Coarse salt
1/2 cup heavy cream

Place chicken in a large pot. Add enough water to just cover chicken. Add leek, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.

Melt butter in a large pot over medium heat. Add chopped shallot and diced carrot, and cook until shallot is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add rutabaga and potatoes and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.

Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with fresh parsley or dill.

Beef and Cabbage Stir-Fry
1 lb thinly sliced flank steak or other stir-fry beef
⅓ cup soy sauce
1 tbsp orange juice
1 tbsp honey
3 tbsp canola oil, divided
1 tsp brown rice vinegar
1 tsp garlic powder
1 medium onion, chopped
2 medium carrots, chopped
4 cups cabbage, chopped
cooked brown rice for serving

Make the marinade: combine the soy sauce, orange juice, honey,1 tablespoon canola oil, brown rice vinegar and garlic powder in a bowl.

Add the sliced beef to the marinade bowl, and stir until it is well-coated. Set aside to marinate for 20 to 30 minutes. After the beef has marinated for at least 20 minutes, heat one tablespoon canola oil in a wok or large skillet on high heat. When hot, add the onions, stir-fry for a minute or two. Add the carrots and cabbage, stir-fry for about 3 minutes until the vegetables begin to soften. Remove the veggies from the pan and set-aside in a large bowl.

Return the wok to the stove on high heat with the remaining tablespoon of oil. Add the beef, and stir fry for a few minutes until it has browned on the outside. Then stir the veggies back into the pan, combining with the beef. Stir fry them all together for another minute or two. Then lower the heat to medium, cover the pan and simmer for about 3 minutes. Check to see the beef is cooked, then serve the stir-fry over brown rice.

Next week's harvest (our best guess)...radishes, mushrooms, potatoes, winter squash, cabbage, carrots, salad greens, parsley and more!

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  • Margaret Sheaffer