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Farm Share Week 19* the last week for biweekly odd weeks

Greetings all! This week is the last week for those who receive their order every second week since June 15th (odd weeks). So, if it is your last week, thanks for supporting our farm through our csa box.

Hopefully you discovered a new vegetable favourite and some recipes that make your mouth water when a new vegetable comes in season. While many of the winter vegetables I was anitipating have been taking their time to be ready (celery root) or not looking so good (brussels sprouts), everyone will get either Jerusalem artichokes or parsnips this week. There are two different recipes in this post for parsnips, and the Jerusalem artichokes make a great substitute for potaotes in mashed potaotes or in shepherd’s pie. They also make a delicious creamy soup. Here is your list:

Half Share
-rainbow carrots
-Jerusalem artichokes or parsnips
-spinach
-green onions
-green kale
-delicatta squash
-eggplant
-sweet peppers
-green cabbage
-green leaf lettuce

Whole Share
-rainbow carrots
-Jerusalem artichokes
-parsnips
-spinach
-green onions
-green kale
-delicatta squash
-eggplant
-sweet peppers
-green cabbage
-green leaf lettuce
-red leaf lettuce
-golden beets
-leeks
-baby bokchoy
-grape tomatoes

Savory Tempeh and Vegetables (vegetarian main dish) from “Simply in Season”
I have not been able to make this yet because I need to shop for some tempeh. I was excited to find a recipe using carrots, parsnips, squash, green onions, sage and garlic (you may have some left over). While I am not one to tout soy products, tempeh is more nutritious and less processed than tofu, and if you can find organic, then it will not be made from GMO soy.

Ingredients
2 tbsp. butter
2 tbsp. olive oil
four 3-4 inch strips kombu seaweed (broken into 1 inch pieces)
3 cloves garlic
1 tbsp. ginger root (peeled and minced)
2 sprigs fresh rosemary or sage

1 lb. tempeh (cut into 1 inch squares

1 cup water
2 tbsp. soy sauce
1 tbsp. maple syrup

2 medium onions
1 1/2 lbs. winter squash (such as delicatta) (seeded and cut into 1 in. chunks)
2 medium parsnips (peeled and cut into 1/2 in. slices)
2 large carrots (peeled and cut into 1/2 in. slices)

1 1/2 cups cold water
2 tbsp. soy sauce
2 tbsp. arrowroot powder or cornstarch

Directions
1. Melt butter and olive oil in oven-safe pot or dutch oven over medium heat. Add seaweed, garlic, ginger root and herbs and sautee 2 minutes.
2. Arrange tempeh on a layer on top.
3. Whisk water, soy sauce and maple syrup in a small bowl and pour over tempeh.
4. Layer onions, squash, parsnips and carrots in that order on tempeh.. Sprinkle with coarse salt. Cover, and bring to a boil. Transfer to preheated oven and bake at 400 degrees until vegetables are tender, about 25 minutes.
5. With a slotted spoon, transfer vegetables and tempeh into a serving bowl. Drain back any juices into the dutch oven and place over medium heat.
6. Combine cold water, soy sauce and arrowroot powder or cornstarch and mix until dissolved. Whisk into the juices. Simmer, stirring constantly until sauce thickens. Pour sauce over the tempeh and vegetables. If desired, gently fold in 2 thinly sliced green onions. Serve immediately over rice or bulgur.

Winter Vegetable Crumble (another vegetarian choice- yay!)

Ingredients
2/3 cup rolled oats
1/2 cup cashews (finely chopped)
2 tbsp. whole wheat flour
2 tbsp. oil
1 tsp. dried rosemary, crushed, or 1 tbsp. fresh

2 lbs. root vegetables (carrots, parsnips, rutabaga, turnips, potatoes (scrubbed and peeled and cut into bite-sized pieces))

1 medium onion (finely chopped)
2 tbsp. cashews
2/3 milk
1 1/4 cups vegetable broth
2 tbsp. flour
1 tsp. dried rosemary
salt and pepper

Directions
1. Combine oats, cashews and flour in a medium bowl. Mix in oil and rosemary with fingers to form a crumble topping. Set aside.
2. Steam root vegetables for 10-12 minutes until just tender. Reserve the steaming water for stock. Transfer vegetables to lightly oiled 2 L baking dish.
3. In a large saucepan, saute onion in 2 tsp. oil until soft, 4-5 minutes. Stir in milk and vegetable broth. In a cup mix flour with a little milk to make a smoothe paste. Stir into saucepan. Add rosemary. Bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Cool sauce slightly, then puree until smooth. Pour over steamed vegetables, then sprinkle with oat topping. Bake at 375 degrees for 30 minutes.

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Farm Share Week 17 *Thanksgiving!

Cilantro: adds some zing to Mexican, Thai and Indian dishes, along with loads of vitamin C.

First of all, apologies for missing my post last week. My country internet has been making it an extremely slow task.

Your week 16 list was:

Half Share
-cilantro
-assorted tomatoes (*sigh- the last of the tomatoes)
-celery
-romaine
-spinach
-rainbow carrots
-delicatta squash
-watermelon
-coloured sweet peppers
-eggplant

Whole Share
-cilantro
-assorted tomatoes (*sigh- the last of the tomatoes)
-celery
-romaine

-spinach
-rainbow carrots
-delicatta squash
-watermelon
-coloured sweet peppers
-eggplant
-green kale
-green onions or garlic chives
-green leaf lettuce
-leeks

If the cilantro is still sitting in your fridge without any plans of what to do with it, it’s great to jazz up a salad, in a fresh salsa, or in Thai, Mexican or Indian cuisine. I used my whole bunch for cilantro peanut noodles (recipe at www.food.com/recipe/peanut-cilantro-noodles-172604)

But onto Week 17, Thanksgiving! I love this holiday, as it always brings my families together and involves an indulgent feast of plenty. As you gather with your family, or even if you don’t, do everything in Thankfullness. Just check out the array of foods before you- we are rich like few other nations in the world. Doing loads of dishes? Be thankful for the family that created the dirty dishes, and the blessing of having so many. Take a walk outside and enjoy the vibrant colours of fall alongside the crispness of the air. I am always enamoured with the way the world is lit up before and after sunset, highlighting everything with a golden glow. Also consider, is there someone who is far from family that will be spending Thanksgiving alone? What’s one more mouth to feed, and I’m sure a new face will enliven the dinner conversation.

Now to your week 17 list:

Half Share
-fresh sage (very delish in stuffing or to season the bird itself)
-pie pumpkin
-rainbow carrots
-carrots (we doubled up this week for your large gatherings)
-romaine lettuce
-black kale (see dressing recipe below)
-leeks
-green cabbage
-celery

Note: I wanted to give everyone squash again, but I ran out of room in the box. Look for some next week.

Whole Share
-fresh sage (very delish in stuffing or to season the bird itself)
-pie pumpkin
-rainbow carrots
-carrots (we doubled up this week for your large gatherings)
-romaine lettuce
-black kale (see dressing recipe below)
-leeks
-green cabbage
-celery
-red kale (see Kale salad recipe below)
-sweet peppers
-eggplant
-oregano or green onions
-spaghetti squash
-hot peppers
 
Dressing With Turkey Sausage, White Beans and Kale (from Fresh Juice Magazine, October 2012)

I got excited about this stuffing recipe with black kale, fresh sage, oregano and celery! Much of your box was inspired by this receipe. Perfect for Thanksgiving.

Ingredients
1 cup uncooked spelt (I’m sure wheat bulgar or quinoa could substitute if you don’t have any)
10 cups cubed day-old whole grain bread
140g thickly sliced pancetta, diced
170g extra lean turkey sausage, casings removed
2 yellow onions, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tbsp. each fresh sage and oregano
5 cups coarsely chopped black kale
1 cup sodium reduced chicken broth
1 1/2 cups diced tomatoes
1 cup sodium reduced canned navy beans
1/4 tsp. each sea salt and freshly ground pepper
1/2 cup freshly grated parmesan cheese

Directions
1. In medium saucepan, bring spelt and 4 cups water to a boil. Cover, reduce heat to low and simmer until tender, about 25 mins. Drain.
2. Meanwhile, on 2 baking sheets, arrange bread on single layer. Toast at 300 degrees until crisp, about 20 minutes. Transfer to large bowl.
3. Heat large, nonstick skillet over medium-high heat. Add pancetta; fry, stirring frequently, for 2 minutes. Add sauage and cook, breaking up sausage, until pancetta is crisp and sauage is golden brown, about 5 minutes. With slotted spoon, transfer [ancetta and sauage to paper-towel lined bowl to drain. Discard excess fat in skillet.
4. In skillet, stir together onions, celery, garlic, sage and oregano. Cook, stirring frequently, until onions are translucent, about 8 mins. Scrape over bread.
5. In skillet, stir together kale and broth. Cook, stirring frequently, until kale is just wilted, about 2 minutes. Scrape over bread mixture.
6. Stir pancetta mixture, spelt, tomatoes and beans into bread mixture. Season with salt and pepper if desired. Scrape into 13×9 inch pan, sprinkle with parmesan and cover with foil.
7. Bake at 400 for 20 minutes, uncover and bake until top is crisp and dressing is hot, about 10 to 15 minutes.

Bon appetit!

Psychedelic Kale Salad (from Fresh Juice Magazine, October 2012)

Ingredients
6 to 7 cups chopped red kale
1/3 cup chopped sugar snap peas
1/3 cup dried cherries
1/4 cup lemon juice
3 tbsp. olive oil
1 1/2 tsp. umami paste
1/3 cup slivered almonds, toasted.

Directions
1. In large bowl, combine kale, peas and cherries.
2. In seperate bowl, whisk together lemon juice, oil and umami paste. Toss with kale mixture to coat.
3. Top with almonds just before serving.

This week, choose to overlook the hangups and headaches and focus on the blessings around you. I bet you won’t have to look far!

Jennifer