November 20, 2014
d e r u t a e F
om Photo from foodnetwork.c
ER T H I S W E E K ’ S O Ri D e Baskets
Fruit
Vegetable
Newsletter
it & Vegg Big, Basic, Fru
Farmer John Kruger Circle Brook Farm, Andover, NJ
Happy Thanksgiving! We hope you are finding lots to be grateful for this holiday season! Please note there will be NO BASKETS next week in observance of the holiday!
P ro du ce & Sourc es Anjou Pears Apples Cranberries Grapefruit Grapes Kiwis Oranges Pomegranates Arugula Baby Bok Choy Broccoli Raab Cabbage Carrots Kale Lettuce Onions Parsnips Potatoes Rutabaga Spinach Tatsoi Winter Squash
4 Seasons, WA 4 Seasons, WA 4 Seasons, Canada 4 Seasons, CA 4 Seasons, USA 4 Seasons, USA 4 Seasons, FL 4 Seasons Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ 4 Seasons, CA Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ
Photo by Marnie Vyff
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Hello Everyone, So we have arrived at the end of the season. I know that it’s a sad moment for many of you, but as you can imagine I and my crew are happy that the end is in sight. My workers are anxious to return to their families and their tropical climate. I am looking forward to a rest and a respite from the worry and stress that seems to be an inevitable part of my occupation. The situation has been exacerbated by the early arrival of frigid weather. We will be working hard through the chilly rain today to try and harvest everything that is left in the fields because Tuesday night temperatures will drop down into the low teens and even the hardiest of crops will be damaged. Last week we cut all the cauliflower that was ready or it would have been frozen. It is quite small, but as the popular expression goes- “it is what it is”. There is some Romanesco and some of a light green variety. From my perspective and from the feedback I have received it was a spectacular season. In spite of a late arriving spring and a dry summer, the weather was relatively copacetic. (continued on page 2)
Sp otl ig h ts
St o ri ng & Pre se r v i ng
Why You Should Give Rutabaga a Chance
Turnips, kohlrabi, celery root, rutabaga. Root vegetables all, and often left for last in the CSA box by otherwise enterprising cooks who are flummoxed by their ugly looks and famine-food reputations. Among these intimidating vegetables, rutabaga looms large — both because of its size, and because it is simply my favorite one of all to eat. I want to cajole you into giving rutabaga a chance. Here's why it deserves a place of honor right beside your potatoes and sweet potatoes. First, the facts. Rutabaga (also called swede) is in the Brassica family, that of turnips and cabbage, and when you cut one open you get a very definite whiff of the cruciferous. Technically, rutabaga is actually a direct cross between cabbage and turnips, and it shares turnips' slightly bitter flavor. Raw rutabaga tastes milder than turnips though, almost like a carrot without sweetness. It's crisp, juicy, and just a tiny bit piquant. In cooked dishes, though, that's where rutabagas shine. The rutabaga has a more mellow, golden appearance than turnips or potatoes, and when cooked it turns sweet yet savory — like the richest golden potato you can imagine. It's less starchy, but still very satisfying.
Another plus to the rutabaga: It's actually quite easy to peel! The outer peel is usually waxed to preserve freshness all winter long, and it peels away easily with a sharp vegetable peeler. The flesh itself is very hard, but I like to slice it away in thin slices, starting from the outside. I like to mash rutabagas with a little milk and cream, just like potatoes, or add some chunks to mashed potatoes. They add color and flavor, and all on their own they mash up deliciously golden and colorful. They are just as simple to cook as potatoes, and maybe a bit more delicious. Convinced yet? Here are a few favorite recipes to try out... • Autumn Recipe: Creamy, Smoky Whipped Rutabaga • Rutabaga Chipotle Soup • Rutabaga and Celeriac Puree with Seared Scallops • Tip: Add Rutabaga To Mashed Potatoes thekitchn.com
Fruit Anjou Pears
Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
Apples
Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
Cranberries
Discard any soft, discolored, pitted or shriveled berries. Refrigerate unwashed in plastic bag or covered container. Use in 3-4 weeks.
Grapefruit & Oranges
Store at room temperature for up to a week or in refrigerator for 2-3 weeks. (continued from page 1)
The cool weather in August was a blessing and did not seem to affect the heat loving crops. We had abundant peppers and tomatoes and the most delicious melons I have ever grown (or eaten for that matter). There were a few notable disappointments, such as losing the basil crop, a poor garlic harvest and now having thousands of cauliflower and broccoli plant not head up in time. I try not to let it get me down too much; this is the nature of farming. Occasionally people ask me if I like to gamble and my response is always, no I’m a farmer and that’s enough gambling for me! We plant our seeds and we take our chances. Now is a time to give thanks and not to dwell on the failures. There is much to be thankful for- I have the good fortune to live on a beautiful farm and to know I will be here for the rest of my days. I am grateful to my loyal customers, without whom none of what I do would be possible. I am especially grateful to the site hosts and core group members who work so hard to administer the program with very little compensation. What they do takes a huge burden off me and allows me to stay focused on the farming. I hope you will take the time to express your gratitude for those who volunteer their time for your group. Lastly I am thankful to have a fantastic group of workers who have toiled through long days and all manner of extreme weather to bring the crops to harvest. They are always cheerful and not one has taken a sick day through the entire season.
Grapes
Refrigerate unwashed in perforated plastic bag. Use within a week.
Kiwis
Store at room temperature until ripe. Once ripe, refrigerate in plastic bag. Use in 1-2 weeks.
Pomegranates
Store in a cool, dark place for 3-4 weeks or in the refrigerator for up to two months. Pomegranate seeds should be refrigerated and used within a few days.
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Enjoy! I wish you all a Happy Thanksgiving and a safe and healthy winter. Farmer John
www.mountainlakesorganic.com
Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor
Recipes
Vegetables Arugula greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.
Loosely wrap stems in damp paper towel and place in plastic bag in refrigerator. Do not wash until ready to serve. Use within three days.
Baby Bok Choy
Refrigerate unwashed in plastic bag squeezing out as much air as possible. Use within a week.
Broccoli Raab
Refrigerate unwashed in plastic bag. Use in 3-5 days.
Roasted Root Vegetables with Tomatoes and Kale simplyrecipes.com
Cabbage
3 to 4 pounds of root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks 1 head of garlic, the cloves separated and peeled 6 Tbs olive oil, divided 3 Tbsp and 3 Tbsp 1 teaspoon Kosher salt 1/2 cup chopped onion 1 heaping tablespoon tomato paste 1 28-ounce can of whole peeled tomatoes 2 cups (packed) of chopped leafy greens such as kale or chard 1 teaspoon Italian seasoning or dried oregano Black pepper to taste Tabasco sauce (optional, to taste) Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking. Meanwhile in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.
Mashed Root Vegetables (Potato, Rutabaga, Parsnip) with Rosemary whatisbakinginthebarbershop.blogspot. com 1 parsnip 2 small potatoes 1 rutabaga 2 or so Tbsp. of butter salt and pepper to taste 1/4 to 1/2 cup milk (I used 1%) a few sprigs of fresh rosemary Peel veggies and cut into small cubes/ chunks. I probably ended up with 2.5 to 3 cups of veggies (I actually only used about 2/3 of the rutabaga). Place root veggies in a large saucepan and cover with water. Bring to a boil; reduce heat, cover and cook for 15 - 20 minutes or until tender. Drain and return veggies to a large bowl. Add the butter, milk, salt, and pepper. Beat until light and fluffy, or mash with a masher or fork. Stir in fresh rosemary (or other herbs of your choice!).
Refrigerate unwashed in tightly wrapped plastic bag. Use within two weeks.
Carrots
Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible. Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.
Kale & Spinach
Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.
Lettuce
Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.
Onions
Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.
Lettuce
Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.
When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy
(continued…)
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Onions
Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.
Parsnips Acorn Squash with Cranberry Apple Stuffing
Arugula, Pomegranate and Pear Salad
1 acorn squash 1 tablespoon canola oil 1/2 cup celery, diced 3/4 cup onion, diced 1/2 cup carrot, chopped 1 cup cider 1/4 cup brown sugar 1 cup apple, diced (I left the skin on) 1/2 cup fresh cranberries 2 cups (stale) whole wheat bread cut into cubes 1 teaspoon cinnamon Freshly ground nutmeg Kosher salt
4-5 cups arugula 1 medium red pear, seeded and thinly sliced 1 cup red grapes, sliced ½ cup crumbled goat cheese ½ cup Pickled Red Onions ½ cup pomegranate arils or seeds ½ cup Sweet and Spicy Maple Pecans
mykitchenaddiction.com
Preheat the oven to 375°F. Slice the acorn squash in half lengthwise. Scoop out and discard the seeds. Place the squash cut side down in a glass baking dish. Add about 1/2 inch of water in the bottom of the dish and microwave on high for 10-15 minutes, until soft. Wipe any excess moisture from the baking dish, and return the squash to the dish, cut side up. Meanwhile, heat the canola oil in a small skillet over medium heat. Add the celery, onion, and carrot and saute until soft. Add the cider and brown sugar. Bring to a boil, and then reduce to a simmer and cook for an additional 5 minutes. In a mixing bowl, combine the diced apple, cranberries, and bread cubes. Add the celery and onion mixture, and toss to combine with and moisten the bread mixture. Stuff the squash halves with the stuffing mixture. Season with the cinnamon, freshly ground nutmeg, and salt to taste.
thecafesucrefarine.com
Poppy Seed Cider Dressing: 1 cup apple cider 3 tablespoons apple cider vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard ⅓ cup extra virgin olive oil 2 teaspoons poppy seeds ¼ teaspoon sea salt ⅛ teaspoon freshly-cracked black pepper Combine all salad ingredients except the pecans in a large serving bowl or arrange on individual serving plates. Drizzle with the Cider-Poppy Seed Dressing. Scatter the pecans over the top. Serve immediately.
Potatoes
Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions.
Rutabaga
Refrigerate unwashed in plastic bag. Use in 2-3 weeks.
Tatsoi
Loosely wrap leaves in damp paper towel and place in plastic bag in refrigerator. Do not wash until ready to serve. Use in 3-5 days.
Winter Squash
Store in a cool (50-60°F), dry, dark, wellventilated place. Use within 1-3 months. Once cut, cover with plastic wrap and refrigerate for 1-2 days.
For the dressing, place apple cider in a small sauce pan. Bring to a boil, then reduce to a steady simmer. Simmer for 15-20 minutes or until cider is reduced to ¼ cup. Cool. When cider reduction has cooled, transfer it to a medium size glass jar. Add the remaining dressing ingredients and cover the jar with a secure lid. Shake vigorously till well combined. Store in the refrigerator. Keeps well for 1-2 weeks.
Bake for 25-30 minutes, until the filling sets up slightly and is golden on top. Serve immediately (with POM-cider glazed pork chops, if you like!).
Refrigerate unwashed in unsealed plastic bag. Use within 3-4 weeks.
Sources
StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network
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over medium heat and add bacon (or pancetta); cook, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate; pour off all but 1 tablespoon of the fat in the pot.
Old-Fashioned Winter Vegetable Chowder eatingwell.com
CREAM SAUCE WITHOUT THE CREAM 1 tablespoon extra-virgin olive oil 1 cup finely chopped onion 2/3 cup long- or medium-grain white rice 5 cups reduced-sodium chicken broth 1 cup dry white wine 1/4 teaspoon salt, or more to taste Freshly ground pepper, preferably white CHOWDER 2/3 cup diced bacon or pancetta (about 4 ounces) 1 tablespoon extra-virgin olive oil 2 medium onions, chopped 1/2 cup diced carrot 1/2 cup diced celery 1 tablespoon chopped garlic 1/2 teaspoon fennel seed, crushed 1 teaspoon dry mustard 4 cups reduced-sodium chicken broth 2 cups diced peeled Yukon Gold potatoes 2 cups diced peeled rutabaga 1 1/2 cups Cream Sauce without the Cream 1 cup shredded Monterey Jack, Cheddar or Parmesan cheese Freshly ground pepper to taste 3 tablespoons chopped fresh chives or scallion greens To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add 5 cups broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly. Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
Add 1 tablespoon oil, 2 medium chopped onions, carrot, celery, garlic and fennel seed. Cook, stirring occasionally, until the vegetables are tender and just beginning to color, about 5 minutes. Add dry mustard and cook, stirring, for 1 minute more. Add 4 cups broth, potatoes and rutabaga and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender but still hold their shape, 15 to 20 minutes. Mash a few of the vegetables against the side of the pot with the back of a spoon and cook for 2 minutes more to slightly thicken the soup. Stir in 1 1/2 cups of the Cream Sauce and heat until steaming but not boiling. Remove from heat; add cheese and stir until melted. Season with pepper. Serve topped with chives (or scallion greens) and the reserved bacon (or pancetta).
Orange Roasted Carrots & Parsnips thekitchn.com
1 pound carrots 1/2 pound parsnips 1 fennel bulb 4-5 mandarin oranges or 1 large orange 3 tablespoons olive oil 1 tablespoon maple syrup Coarse salt Freshly ground pepper Preheat oven to 425째F. Peel the carrots and parsnips, or just scrub them well, and halve lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match the size of the carrots. Cut the fennel into wedges. Slice the oranges, keeping the peel on or off according to preference. If using a large orange, halve or quarter the slices.
Apple-Pomegranate Cranberry Sauce littleferrarokitchen.com
2 cups cranberries (frozen or fresh) 2 apples, peeled, cored and chopped 1 cup pomegranate seeds 1 orange, juiced and zested (reserve some zest for garnish) 1 cinnamon stick 1/2 c brown sugar 1/4 c white sugar 1 1/2 water
Toss the carrots, parsnips, fennel, and oranges with the olive oil and maple syrup and season with salt and pepper. Spread out evenly on a large rimmed baking sheet. Roast, turning occasionally, until tender and browned, between 20-30 minutes. Remove from oven, season to taste, and serve.
Add everything to a pot and stir together. Bring to a boil and then cover and bring to a simmer until fruit breaks down and is tender, about 40 minutes. When done, discard cinnamon stick. Allow to cool to room temperature and then cover with plastic wrap and reserve in refrigerator
To prepare soup: Heat a heavy soup pot
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