October 9 2014

Newsletter

October 9, 2014

Photo by Marnie Vyff

ER T H I S W E E K ’ S O Ri D e Baskets

Fruit



Vegetable

d e r u t a e F

it & Vegg Big, Basic, Fru

If anyone is interested in sorting produce every other Thursday 11:00 to 1:30 or bringing about 20 bags/boxes of produce to Rockaway at about 1:30 to 2:30, please contact Marnie. We are looking for someone for one or both of these jobs every other week. Each job is paid with a Basic, Fruit, Veggie or half a Big Basket of organic produce. Above are sorters Lisa and Consuelo (who both no longer work with us).

P ro du ce & Sourc es Apples Bartlett Pears Cantaloupe Grapes Kiwi Berries Plums Pomegranate  Broccoli Carrot Pieces Celery Root Chard Delicata Squash Eggplant Herb Kohlrabi Lettuce Peppers Potatoes Red Skin Turnips Spinach Summer Squash Tomatoes Yellow Onions

4 Seasons 4 Seasons 4 Seasons 4 Seasons 4 Seasons 4 Seasons 4 Seasons  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 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

Facebook

www.mountainlakesorganic.com

Photo by Marnie Vyff

Farmer John Kruger Circle Brook Farm, Andover, NJ

!

Hello Everyone, We received .6 inches of rain this past weekend. Although not as much as I would have liked, it will greatly benefit the fall crops. The long term forecast looks a lot wetter during the coming weeks, so you can look forward to my complaining that it’s raining too much in the near future. We narrowly escaped frost Sunday night; going down into the mid-30’s out here on the farm. It will warm again gradually and it seems we will have another 10 days or so before the next cold blast. This means we will continue to have tomatoes, peppers and eggplant for a couple more weeks. We have Kohlrabi ready to harvest and the broccoli crop is beginning to head. For a few groups it will be the reverse. We also have summer squash and delicata squash. We have also been picking a small quantity of beans these past few weeks. Hopefully with the rain the old plantings will begin to produce a little more. We also have a late planting that is about to begin flowering. We will cover these with an Ag fabric the next time we expect frost to try to get a late season crop. (continued on page 2)

Pinterest

Sp otl ig h ts

St o ri ng & Pre se r v i ng How to Cut and De-Seed a Pomegranate

Vote 'Yes' on ballot question to fund preservation of New Jersey's open space: Letter To the Editor: For over 50 years, New Jersey voters have wisely and repeatedly voted to fund borrowing for open space preservation through the state Green Acres program.

Sadly, the last bond, which was approved in 2009, has run out of money. Are you going to let open space preservation come to an end or will you vote "Yes" on Question No. 2, Nov. 4 to help keep drinking water clean and preserve our quality of life-for today and for future generations?

On Nov. 4 New Jersey voters once again have the opportunity to vote to fund open space on the ballot. Ballot Question No. 2 reallocates a portion of the Corporate Business Tax. This is not a new tax. It will dedicate a small fraction of existing business tax dollars without increasing taxes. And for the first time, a portion of the funding will also allow money for the care and stewardship of parks. This means more jobs: Building and repairing parks; restoring damaged landscapes; keeping farms working and restoring historic landmarks.

Vote "Yes" on Ballot Question No. 2, Nov. 4 for clean water, economic benefits and preservation of our quality of life — for today and for future generations.

Read entire letter at nj.com.

1 With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place it cut side down on the cutting board to stabilize it. The blossom end, the one that looks like a crown, should be on top.

2 Use a paring knife to cut a circle, angling in, around the crown of the pomegranate, cutting it out.

3 Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the skin, from blossom end to stem end. You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath).

4 Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds. Continue to open the sections. It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find there way to the bowl.

5 Working over a bowl, use your fingers to pry away the seeds from the peel and membranes. If you like, you can fill the bowl part way with water.

The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds. If you are concerned about staining your counter top, you can pry open the pomegranate and remove the seeds underwater.

Skim the membranes from the top of the water, and strain the seeds from the water.

Adapted from simplyrecipes.com. Go there for photos and additional tips.

(continued from page 1)

We will host several volunteer days and farm visit event during October. The schedule will be announced shortly. We have a good harvest of pumpkins this year but they are simply too bulky to ship. These events will also be a chance for you to pick up a pumpkin (either an edible /pie type or decorative). If you are unable to attend on any of these dates you are welcome to visit us at one of our markets to receive a pumpkin.

Fruit 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.

Bartlett 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.

Cantaloupe

Store at room temperature to ripen. Once ripened, refrigerate for up to a week.

Cantaloupes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage. Refrigerate cut cantaloupe in covered container and eat in 3-4 days.

Grapes

Refrigerate unwashed in perforated plastic bag. Use within a week.

Kiwi Berries

Keep unripe kiwi berries at room temperature to ripen or in paper bag to speed up the process. Refrigerate softened fruit for up to two weeks and let it return to room temperature before eating or using in recipes. For best flavor, eat within one week.

We have nearly 1,000 lbs. of carrot culls (small, broken, forked etc.). We will be sending these as an extra this week. There will be enough for 1 lb. per Big or Veggie Basket. If you choose not to take them they will be donated to a food pantry or soup kitchen.

(continued…)

Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor

Enjoy!

Farmer John

Facebook

www.mountainlakesorganic.com

Pinterest

Plums

Recipes

Keep unripe fruit at room temperature to ripen or in paper bag to speed up the process. Do NOT refrigerate until fully ripe: this will result in mealy, flavorless fruit. Once ripened, keep in refrigerator for 3-5 days. This fruit is a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Pomegranate

Apple-and-Root-Vegetable Hash

!

marthastewart.com

Coarse salt and freshly ground pepper 3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups) 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups) 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups) 1/4 cup extra-virgin olive oil, divided 1 onion, diced 2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups) 1/4 cup roughly chopped fresh sage leaves

!

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more.

Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

Chili-Brown Sugar Delicata Squash with Pears

!

eatingwell.com

1 pound delicata squash (about 1 large) 2 medium ripe but firm pears, sliced 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 slices bacon 2 tablespoons water 1 tablespoon light brown sugar 1 teaspoon chili powder

!

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.

Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.

Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.

Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat.

Crumble the bacon on top.

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.

Vegetables Broccoli

Refrigerate unwashed in open plastic bag. Use in 3-5 days.

Carrot Pieces

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

Celery Root

Refrigerate unwashed in plastic bag. Use within ten days.

Chard & Spinach

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.

Delicata Squash

Store in a cool (50-60°F), dry, dark, wellventilated place. A ripe squash will be yellow with green striations on its rind.

Unripe delicata squashes are light green.

Use within 1-3 months. Once cut, cover with plastic wrap and refrigerate for 1-2 days.

Eggplant

Eggplants are sensitive to both heat and cold and should ideally be stored at 50ºF. Otherwise, refrigerate uncut and unwashed in plastic bag in crisper. Be careful not to damage skin as it will cause spoilage and decay. Use in 5-7 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. (continued…)

Facebook

www.mountainlakesorganic.com

Pinterest

Herb

Wrap in damp paper towel and place in plastic bag in refrigerator. Or, trim ends and place in glass jar with 1" of water.

Cover with loose fitting plastic bag and refrigerate. Replace water periodically.

Herbs will last 1-2 weeks.

Kohlrabi 15 Veggie Soup

Kholrabi Cakes with Yogurt Citrus Sauce

!

keepyourdietreal.com 1 small Onion, diced 1/2 cup Carrots, rinsed, peeled, sliced 3 medium Celery stalks, rinsed and sliced Steph’s Note: or celery root 1/2 cup Green beans, rinsed and chopped 1 cup Leeks, rinsed and sliced 1 small Zucchini, rinsed and sliced 1 small Yellow squash, rinsed and sliced 1/2 cup Okra, rinsed and sliced 1 cup Corn kernels 1 can (28oz) Diced tomatoes 1 can (28oz) Pureed tomatoes 1/2 cup Edamame, shelled 1 cup Broccoli florets, rinsed and chopped 4 small Potatoes, rinsed and diced 1 cup Mushrooms, rinsed and chopped 2 cups Spinach, fresh 64 oz Vegetable broth 2 T Olive oil To taste Salt To taste Black pepper

!

In a large saucepan with a lid, cook the onions in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges.

Remove the lid, add the salt and pepper, stir, and then add the carrots, celery, and green beans and stir. Cook with the lid off for another 5 minutes.

Add leeks, zucchini, yellow squash, okra, corn, tomatoes (diced and pureed), edamame, broccoli, potatoes, and the vegetable stock (and the lid).

Allow the soup to come to a full boil and then turn the temperature to low heat and continue to cook for 30 minutes.

!

muffintinmania.com

1 medium kohlrabi, generously peeled and shredded 1 medium zucchini, peeled and shredded Steph’s Note: or summer squash 1 medium carrot, peeled and shredded ½ cup grated Parmesan cheese ¼ cup flour 1 tbsp fresh rosemary, chopped 2 eggs, lightly beaten Salt and pepper to taste

!

Yogurt Sauce: ½ cup plain yogurt Juice of ½ medium orange Juice of ½ lime 1 tsp honey

!

Place kohlrabi, zucchini and carrot in colander. Sprinkle with salt and toss to coat. Place a small plate atop veggies and weigh it down with something fairly heavy. Let stand about 30 minutes to drain. Place grated veggies on a couple pieces of paper towel and top with two more pieces of paper towel. Press down to soak up more of the water.

Preheat oven to 350F. In a large bowl, combine grated vegetables, cheese, flour, rosemary, eggs, salt and pepper.

Mix well until all the flour is moistened.

Divide mixture among 8 well greased or paper lined muffin tins. Cook for 20 minutes or until set, being careful not to burn the tops. Let rest 5 minutes before unmolding.

As they cook, combine yogurt, orange juice, lime juice and honey in a small bowl. Top kohlrabi cakes with yogurt sauce.

Cut off leafy stalks (you can use leaves as you would kale or collard greens) and refrigerate in plastic bag. Use within three days.

Refrigerate unwashed bulbs in plastic bag. Use within ten days.

Peppers

Refrigerate unwashed in plastic bag in crisper. Green peppers usually stay fresh longer than red, orange or yellow.

Peppers will last about a week.

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.

Red Skin Turnips

Separate turnips from greens and refrigerate unwashed in separate plastic bags squeezing out as much air as possible. Use greens within three days.

Use turnips in 1-2 weeks.

Summer Squash

Refrigerate unwashed in tightly wrapped plastic bag. Use in 4-5 days.

Tomatoes

Do NOT refrigerate. Keep unripe tomatoes at room temperature away from direct sunlight to ripen or in paper bag to speed up the process. Once ripened, use within a week. Refrigerate only extra ripe tomatoes that will spoil before using, although this will affect flavor. Refrigerate in plastic bag and bring back to room temperature before using. Tomatoes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Yellow Onions

Turn the heat off but allow pot to remain on the burner. Add the spinach and mushrooms and allow greens to wilt before serving (about 5-10 minutes).

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.

!! !! !!

See last page for sources.

Facebook

www.mountainlakesorganic.com

Pinterest

Damaged Goods Gratin of Tomatoes, Eggplant and Chard

!

williams-sonoma.com

1 1/2 lb. eggplant, such as Black Beauty or Rosa Bianca Sea salt, to taste Sunflower seed oil or olive oil as needed 2 Tbs. olive oil 1 small onion, finely diced 10 to 12 cups coarsely chopped chard leaves (about 1 lb.)

Freshly ground pepper, to taste Several large fresh basil leaves, torn 1 or 2 large tomatoes, sliced 1/4 inch thick 4 oz. fresh mozzarella cheese, sliced Handful of small fruit-type tomatoes 1 cup fresh bread crumbs

!

Slice the eggplants into rounds a scant 1/2 inch thick. You should have 8 to 10 slices. Unless the eggplants are very fresh, salt the slices lightly and let stand for 30 minutes, then blot dry with paper towels.

Heat a ridged cast-iron pan over medium-high heat. While the pan is heating, brush both sides of each eggplant slice with sunflower seed oil.

When the pan is hot, add the slices and cook for 6 to 7 minutes, rotating them 45 degrees, and then cooking for 5 to 7 minutes more. Turn the slices over and cook on the second side the same way.

The second side may take less time because the pan will have amassed more heat. (Alternatively, brush the rounds with oil and bake in a 375°F oven until soft and nicely colored, about 25 minutes.)

In a wide fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Add the chard and a few pinches of salt, cover and cook until the chard is wilted and tender, about 5 minutes. Turn the cooked chard into a colander or sieve set over a bowl to drain, then press with the back of a spoon to remove some of the liquid. It needn’t be bone-dry, as it will give moisture to the dish.

Preheat an oven to 350°F. Lightly oil a round or oval gratin dish large enough to hold 6 to 8 cups.

Facebook

Cover the gratin dish with half of the eggplant slices and season with salt and pepper. Scatter the basil, then layer half of the tomato slices on top, followed by half of the mozzarella. Season again with salt and pepper. Strew the chard over the cheese layer and season lightly with salt and pepper. Layer the remaining eggplant slices, followed by the remaining tomato slices and cheese.

Tuck any small whole tomatoes here and there among the vegetables.

Toss the bread crumbs with the remaining 1 Tbs. olive oil to moisten and strew them over the surface. Bake until the gratin is bubbly and the bread crumbs are browned, about 35 minutes. Let rest for about 10 minutes before serving.

Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes.

Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

Delicata Squash Salad with Roasted Potatoes and Pomegranate Seeds

!

theyearinfood.com

1.5 pounds small to medium potatoes (the recipe calls for fingerlings, but these are from the farm we visited) 1/3 cup plus 3 tablespoons olive oil 2 medium delicata squash 2 tablespoons minced shallots 2 tablespoons freshly squeezed lemon juice 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 10 packed cups baby arugula (about 8 ounces) Steph’s Note: or spinach seeds from one pomegranate (about 1 cup) 1 cup crumbled Feta (recipe calls for Parmesan) Sea salt and freshly ground black pepper

!

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat.

Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick.

www.mountainlakesorganic.com

Storing & Preserving Sources StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

Pinterest