Hi everybody!
This week is the final farm share. We have had a fantastic time growing and harvesting your veggies. I hope that you have enjoyed eating them, and will enjoy this last installment! In your share this week:
Winter squash- If you are a bit backed up with several weeks of winter squash still in the kitchen, remember they will keep...often for months. Don't put them in the refrigerator, just leave them out on the counter or in a dry cupboard. This week there is a hubba hubba red kuri squash in your share. If you want more winter squash, you should grab an extra acorn squash or grey ghost pumpkin out of the farm stand! We have lots of extras of those varieties and would be happy to give you more if you'll use them. Here's a recipe for red kuri mac and cheese:
http://www.organicauthority.com/squash-macaroni-and-cheese-recipe
And a link to a bunch of other recipes if mac and cheese isn't your thing:
http://www.pinterest.com/recipes/kuri-squash/
Carrots- Enjoy the last of the delicious carrots in your share this week! If you still have your carrots from last week, these ones should store for weeks in the fridge inside a plastic bag. Pull them out one by one over the coming weeks to shred in salads or add to stir fries, or make a big batch of carrot soup or carrot juice.
Beets- Boy, beets have really undergone a renaissance of popularity in the U.S. When I began farming about a decade ago, beets were reliably the thing that folks would complain about not knowing what to do with or not like to receive in their farm share. Now it seems like everybody loves beets and can't get enough. I hope you'll love these ones!! If you need more beets, carrots, winter squash, fennel, kale or chard in the coming weeks, we should have plenty in the farm stand at least until Thanksgiving and probably even a bit longer. You can use the arugula in place of the spring greens called for in this recipe:
http://www.food.com/recipe/mixed-beet-salad-with-maple-dijon-dressing-385150
Onions- The last of these yellow storage onions...I think we will have just enough to give everyone two this week and then we will be out of onions! Hope you got enough onions in your share throughout the year...this was the first year we really grew onions on the farm and I was really happy with how they turned out...we will be planting more next year, plus probably leeks and shallots for next fall to mix it up a bit.
Rutabaga- Well, it wouldn't be a proper final share without at least one strange winter root vegetable! If you have any Northern European heritage you can channel your ancestors while you eat, and imagine surviving the long cold winter on turnips and rutabagas as they did. Here are some rutabega recipes to help you out, first a simple recipe for mashed rutabaga (similar but more flavorful than mashed potatoes) and then a recipe for rutabagas pureed with carrots.
http://www.foodnetwork.com/recipes/mashed-rutabagas-recipe.html
http://www.epicurious.com/recipes/food/views/Rutabaga-and-Carrot-Puree-104253
Kale- It is my favorite time of year to enjoy kale. It is so nice to have warm, hearty greens on a cool day. Kale is great in soup or stew. Here is a recipe for a traditional Portuguese kale soup with sausage and beans...it calls for a large white bean, but you should try it with the Scarlet Runner beans in your share. Either halve the recipe or add a few half pound of white beans to the half pound of runner beans. I am going to try it myself, and I think they'll be perfect in this recipe. See below for how to soak and cook them before adding them to the soup. Recipe:
http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153
Arugula- Here is a nice bunch of arugula for a final fall green salad. Last week you might remember I posted a recipe that called for arugula, but it wasn't in your share. If you still have your fennel and black Spanish radish from last week, then see the recipe below from last week's blog!
Scarlet Runner Beans- These beautiful beans should store indefinitely until you're ready to use them...you may just want to crack the ziplock bag a little bit or put them into a paper bag if you're planning on storing them for a long time. When you are ready to use them, soak them in water for at least 8 hours. Drain the water and rinse the beans, and then boil them in plenty of water for an hour or so.
Thanks so much you guys. Stay warm this winter and we will hope to see you soon!
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