download

In the Box 11/13

It’s our second-to-last week and it looks like we are going to end the season in veggie glory.

Toscano Kale – 1 bunch
Butternut Squash – 1 piece
Carrots – 1 bunch/head
Nicola Potatoes – 4 lbs
Beets – 1 quart
Fennel – 1 bunch
Cauliflower
Broccoli – several heads

Contents of the box is subject to last minute change. Check out the newsletter for more information, recipes and storage tips.

Thanksgiving with the CSA

This week is key for getting your Thanksgiving needs met through the CSA.

Order Milk Not Jails by tomorrow (11/10) for delivery on November 20th. Find all the info you need here.

Lewis Waite turkey orders must be placed by this Friday (11/14), and some of the varieties have already sold out. You have until Monday 11/17 to figure out what else you may need to complete your feast, with delivery on Thursday, 11/20. Everything you need to know is here.

We’re also selling tickets to win a Lewis Waite turkey, so bring money to this Thursday’s pickup. The winner will be announced before the deadline to order.

If you’re looking for a turkey recipe, I’ve made this the past few years and it’s pretty foolproof. Plus, no advance prep like brining, which I always find challenging in my 3/4 size apartment refrigerator. Instead of canola oil I will use rendered leaf lard from pastured pork, which can be ordered from Lewis Waite. Don’t be scared, rendering lard is simple and easy and all you need is a dutch oven, a mesh strainer, and storage containers. I’ve successfully subbed arrowroot for the cornstarch, one for one.

Orzo with Radicchio, Escarole, Smoked Mozzarella, and Speck

Ingredients:

1 lb dried orzo
5 tablespoons extra-virgin olive oil
1 tablespoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
2 cups escarole
¼ lb. speck, chopped
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice

Cook orzo in a pot of well-salted boiling water until al dente.

While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Thinly slice radicchio and escarole and add to dressing.

Reserve 1/2 cup cooking water and drain orzo in a colander.

Add hot pasta and reserved cooking water to radicchio/escarole and let stand 1 minute to wilt.
Add mozzarella, speck, and lemon juice and toss well. Season with salt and pepper and serve warm.

4-6 servings

Broccoli Gnudi

For gnudi:

1 pound fresh ricotta cheese
1 pound broccoli
1 large egg
1/2 cup grated Pecorino Romano or Parmesan cheese (about 1 ounce) plus additional for serving
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup all purpose flour plus additional for coating

Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.

Rough chop broccoli florets and stems. Drop into boiling salted water and cook until just tender. Drain. Place drained broccoli into food processor and puree.

Beat egg, cheese, salt, and pepper in large bowl to blend. Mix in ricotta and pureed broccoli. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Can be made 1 day ahead. Keep chilled.

Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Can be made 4 hours ahead. Cover; chill.

Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes. Drain.
At this point, you can top them with sauce of your choice, such as tomato, or place them in a baking pan, pour over the sauce recipe that follows, dot with 2 oz. of butter cut up in small pieces, and pass under the grill a few minutes to brown the top.

Simple Cream Sauce for Gnudi

½ cup Provolone cheese
½ cup grated Parmesan cheese
1 cup cream
salt
black pepper

Melt the Parmesan and Provolone in the cream over low heat, until melted. Season with salt & pepper.

6 servings

unnamed

Last Call for Turkeys

IT’S TURKEY TIME!
Place your Lewis Waite order by November 14th for delivery on 11/20.

That’s only ONE WEEK away! Time to make your calls, check your guest list, and place your order!

We are happy to begin thawing your bird for you, just make a note when you place your order.

How much do I need? We recommend 1 lb. per person for the meal, but don’t forget to plan for turkey sandwiches, turkey tetrazzini, and turkey soup (usually 4-5 lbs)! Larger birds have a higher meat to bone ratio, so you may need slightly more per person if you order a small bird.

What other local products can I get? Our entire list of family farm and artisan products is available to help keep your holiday meal locally sourced. Putney Mountain Sparkling Ciders, lots of local cheeses, cranberry sauce, grains and beans for side dishes, bread, etc. After you’ve added your turkey to the shopping cart, you can keep shopping, or check out and return at a later date to EDIT your existing Turkey order. Check out our Thanksgiving Essentials for some excellent hors d’oeuvre ideas.

Here are your options:

Stonewood Farm, $4.59/lb – All Natural
Stonewood Farm specializes in premium quality turkeys with superior flavor and juiciness that can only be grown in Vermont. They grow their turkeys naturally; no antibiotics or growth hormones. Plenty of fresh Vermont air, cool nights, good feed and tender loving care on their family farm make for a wonderfully juicy turkey. They raise their turkeys for your family without any artificial ingredients inside large, open-sided barns. They are processed on the farm in their USDA facility without any preservatives.

Solstice Family Farm, $6.39/lb – Pasture Raised
Pasture Raised on a 280 acre farm in the Mohawk Valley. This is an Amish homestead farm, where the family and animals live in harmony with nature. Pasture Raised means the animals always have access to pasture grasses, and are raised without hormones or antibiotics. They raised enough they feel confident we can get the size bird you ordered. Processed locally by Garden of Spices Farm.

Sweet Potato Cupcakes with Brown Sugar Frosting

Cupcake Ingredients:
1 pound sweet potatoes, peeled and cubed
1/4 cup orange juice, or as needed
1/2 cup butter at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1/2 large orange, zested
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon salt

Frosting Ingredients:
1/2 cup confectioners’ sugar, sifted
1/4 cup and 2 tablespoons packed dark brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/8 teaspoon vanilla extract

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.

Preheat the oven to 350 degrees F. Line 24 muffin cups with paper muffin liners.

Beat butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract, then stir in the sweet potato puree and orange zest.

Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Frosting: Sift the confectioners’ sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in vanilla extract. Whisk the brown sugar mixture into the confectioners’ sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

Optional: Top each cupcake with toasted mini marshmallows and pecans to really mimic the classic Thanksgiving side dish.

Milk Not Jails Thanksgiving Delivery

Place an order today for the freshest and best butter, cream and more to complete your Thanksgiving holiday menu! What’s a pumpkin pie without buttery crust? Our small batch butter is higher in vitamins and burns less than store-bought butter.

Pick and choose from amongst our seven family farms’ offerings for a one-time delivery to your final CSA distribution. You’ll be helping our farmers take the best care of their animals and prepare for the winter.

Deadline to place your order is next Monday, November 10th at 8pm. Place your order here, and we’ll deliver your farm-fresh dairy to your CSA pick-up the week of November 17th.

Gingered Carrot Mashies–Recipe

Ingredients:

  • 1 leek (white and pale green parts only), coarsely chopped
  • 2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
  • 4 carrots, cut into 1/2-inch chunks
  • 2- to 3-inch cube of ginger
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup whole milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Wash chopped leek well in a bowl of cold water, then lift out and drain well.

Peel potatoes and cut into 2-inch pieces. Cover with cold water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.

While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain.
Trim hard knobs, rough ends and dirty bits off ginger. Coarsely chop it by hand with knife then mince it in a food processor. Add carrots and process again until fairly smooth.

Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.

Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in the carrot puree.

4 servings


Note * – Other veggies can be pre-cooked and added to the mash (rutabaga, turnips, cabbage, etc.). Other herbs and spices can be added (cumin, fresh thyme, etc).

download

In the Box–November 6th

For the newsletter, including farm updates and recipes, click here.

Leeks – 1 bunch
Green Beans – 1 bag
Baby Bok Choi – 1 bunch
Pepper – 1 piece
Arugula – 1 bag
Russet or White Potatoes – 4 lb.
Cauliflower OR Escarole – 1 head
Broccoli – several heads

*The contents of the share may change through the week.

FRUIT SHARE

THIS IS THE LAST WEEK OF THE FRUIT SHARE!
JUST ONE PORTION THIS WEEK!

Mixed bag of Bosc Pears & Fuji Apples

Community Supported Agriculture in the 11104