Week 23 ~ Oct.24 – Oct.30, 2011 CSA Newsletter

This Weeks Share: Braising Greens, Garlic, Onion, Winter Squash, A Brassica (Broccoli, Romanesco, Cauliflower or Cabbage), Peppers, and Farmer’s Choice.

Braising Greens: Yummy great tasting greens await you this week. We have had a slight frost, so they actually taste better! Great kale, chard and also some mustard green mix.

The weather is calling for soups and meatloaf type dishes. Comfort food. I had been wanting to make a heavy greens meat-loaf and found this recipe….it was delicious.

Uncle Eddie’s Spiral Meatloaf with Mixed Greens from Greens Glorious Greens!

  • 1 cup water
  • 2 cups kale leaves, washed, stemmed, drained and chopped
  • 2 cups spinach or chard leaves, stemmed only if large, washed, drained and chopped
  • 1 1/4 pounds lean ground beef
  • 1/2 cup finely minced onion
  • 1 large garlic clove (at least!), peeled and minced
  • 1/2 tsp salt
  • 20 or so, coarse grinds of fresh black pepper
  • 1 tsp minced fresh rosemary (I like sage instead)
  • 1/2 cup crumbled fresh bread
  • 1 Tbsp Dijon mustard
  • 1/2 tsp maple syrup or honey
  1. Preheat oven to 375 F. In a medium skillet with a lid, bring the water to a boil. Add kale and cook for 3 minutes, then add the spinach/chard and continue cooking until greens are wilted, about 2 more minutes. Remove greens with slotted spoon to a colander to drain and cool slightly. Save the water to drink later! It’s full of vitamins and minerals. When greens are cool enough to handle, squeeze out excess liquid. Set aside.
  2. Place the ground beef, onion, garlic, salt, pepper, herbs and crumbled bread in medium sized bowl. Mix well with your hands. Press mixture into a flattened 12 x 10-inch rectangle, about 1/2 inch thick, on a cookie sheet or clean counter top.
  3. Distribute the greens evenly over the meat rectangle. Roll up, starting with the 10″ side, into a jelly-roll shape. Place in shallow baking dish.
  4. In a small bowl combine mustard and sweetener. Spread this mixture on top of the loaf. Place in the oven and bake for about 45 minutes, or until cooked through. Let cool for 5 minutes before slicing into thick pieces. Enjoy!

Garlic: Yep, more. Hope your stock-pile isn’t too full yet. If you don’t have a garlic jar (jar with a couple holes for air circulation), store the garlic in a paper bag in your crisper drawer in the refrigerator, or a cool spot (in a paper bag) where you store potato, onions and winter squash. We keep all this food in our back hall. There is no heat there, so it’s cold, but doesn’t freeze. However, even if the garlic dries out a little, it is still usable and delicious!

Onion: Another nice sized storage onion for you this week.

Brassica: More cauliflower, cabbage, romanesco and/or broccoli for your family this week. Blanche and freeze if you are tiring of it at the table. It will be a taste delight in deep winter. Look at this amazing purple cauliflower next to purple cabbage!

Winter Squash: Lovely, festive winter squash again this week and the next. Tis’ the season. Winter squash can sit in your ‘back hall’ for some time. Store it dry, and keep it cool. We have had success storing all types of winter squash for months. Most of the time the flavor greatly improves with age. They are widely known for soups, especially butternut’s and Hubbard’s, but we like the ease of roasting. You can peel-off the skin with a potato peeler, diced them up (scoop out seeds) and coat pieces in olive oil and sea salt, then roast on a parchment lined cookie-sheet at 400F for an hour. Or simply halve them skins on (seeds removed) and roast intact as the recipe below calls for…. We love to roast Delicata’s, Dumpling’s, small Butternut or Acorn squash in the way shown below….

Roasted Acorn Squash with Five Flavor Variations adapted from Cooking In Season

  • 1 Acorn squash
  • 1/4 tsp coarse sea salt
  • Seasonings from variations below
Maple Seasoning
  • 1  1/2 Tbsp unsalted butter, softened
  • 2  Tbsp pure maple syrup
  • 2  Tbsp chopped pecans (optional; add during last 10 min. of cooking) or 1 1/2 tsp minced fresh ginger (optional)
Brown Sugar Seasoning
  • 1  1/2 Tbsp unsalted butter, softened
  • 1  1/2 Tbsp brown sugar
Apple Cider Seasoning
  • 1  1/2 Tbsp unsalted butter, softened
  • 2 Tbsp apple cider mixed with 1 Tbsp honey and a pinch of ground cinnamon
Orange Curry Seasoning
  • 1  1/2 Tbsp unsalted butter, softened
  • 2 Tbsp orange juice mixed with 1 Tbsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder
Parmesan Thyme Seasoning
  • 2  Tbsp olive oil
  • 1   Tbsp freshly grated Parmigiano-Reggiano
  • 1/4  tsp chopped fresh thyme
  1. Heat oven to 400F. Slice a very thin piece off both ends of the squash, including stem. Cut squash in half crosswise (perpendicular to the ribs). Scoop out seeds with sturdy spoon.
  2. Line a rimmed baking sheet with parchment or foil, for several halves. If you’re only cooking 1 squash (2 halves) use a small pan that the squash fits snugly into. If using foil, smear with oil, as cooked skins of squash may stick.
  3. Set squash on prepared pan or sheet and smear flesh all over with the softened butter (for the Parm/Thyme squash, drizzle olive oil all over). Sprinkle with sea salt.
  4. Sprinkle or drizzle your seasonings of choice over top edge of squash and into small cavity where most liquid will pool up.
  5. Roast the squash halves until nicely browned and very tender. Poke several places with a fork to test. This takes about 1 hour and 15 minutes for small to medium size squash; larger squash may take longer. Do not undercook. Serve warm with spoon. Yumm!

Peppers: More peppers are coming on and rolling out of our fields by the peck full. Prepare for a plethora of fresh picked peppers this week.

Farmer’s Choice: Some options this week are melons, beets or carrots, or eggplant.

FARM NEWS: We’ve officially had our first frosts. There were not many tomatoes left out there anyway, but now they are slowly turning to mush. Time to start cleaning up the summer crops and preparing more rows for fall mulch and winter. We’ve been making fires in the wood-stove at our office/farm/process-barn, and grateful to have a cozy place to come into and warm the hands up on the cold, crisp mornings. It’s not that cold yet, but we’ve been getting a sense that it’s coming. Only one week remains of our 2011 season! I’ll send out a couple email’s to you about how our winter is going and when we are ready to get folks signed up again. We certainly couldn’t do this without you! Also on a side note… we decided not to go with the t-shirt on-line ordering company after all. One of our beloved NE members, an artist, is working hard with us to develop a ‘better’ logo and/or artwork for the shirts and totes. They will be more custom this way and not so cookie-cut looking. I’m a little picky, and just wasn’t truly satisfied with what I came up with online. I can’t wait to share the shirts and totes on Facebook and the web-site, where we will have them available later this winter and into the next season. Help support your farm with a gift of a fancy shirt or tote, or even some soap for your loved one through our farm store! Coming winter of 2011-2012!!

Thanks Members ~ We love you!!

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