What’s in the Box:
November certainly brought some Autumn weather with it! It rained about 4 ½ inches here over the weekend, making our field roads muddy and our poor crew soaked. I’m ever grateful for every one of our farm family every day, but especially this time of year, when each set of hands makes the work just a little bit lighter.
I have added a few veggies to the website for add-on purchase; specifically, carrots, beets, and kraut cabbage. Additional quantities for eating, juicing, or preserving can be ordered with any of your share deliveries. Please remember to order 72 hours in advance of your delivery day!
And while you’re on there…Winter shares are live on the web site! By signing up early, you help us to plan for our Winter, and save on your share cost. As a current member, you should have received a promo code to use at checkout. Let us know if you haven’t received yours. The Winter share sign up can be found at: http://boistfortvalleyfarm.csaware.com/2016-january-through-march-only-C6854
Creamy Corn Chowder
1 Tbsp butter
1 onion, chopped
2 ribs celery, thinly sliced
3 cloves garlic, minced
3 Tbsp fresh parsley, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
1 boullion cube (with no added salt)
4 ears corn kernels and cobs, kernels removed
1 1/2 cups milk
Salt and fresh ground black pepper to taste
Pinch of ground cayenne pepper (optional)
In a large pot over medium heat, sauté onion and celery in butter until tender. Add garlic and parsley and sauté until garlic is fragrant but not browning.
Add the flour, stirring well, to make a pasty mixture. Whisk in the broth. Add the corn, the carrot, the boullion cube, and two of the corn cobs and bring to a simmer for about 20 minutes. Add the milk and heat until just barely simmering. Add salt, pepper, and cayenne to taste. Serve hot.
Kale Sautéed with Apple and Onion
Adapted from Gourmet, December 2000
1 medium apple, peeled, quartered, and cored, cut into 1/4-inch wedges
2 tablespoons olive oil
1 medium onion, choppped
1/4 teaspoon curry powder
1 bunch kale, tough stems and ribs removed and leaves coarsely chopped
1/4 cup chicken or vegetable broth
Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Remove from pan.
Add kale and broth to the pan and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Return apple and onion to the pan and cook until just heated through.
Carrot and Beet Slaw with Pistachios and Raisins
Adapted from Bon Appétit, September 2013
Recipe by Joshua McFadden
2 garlic cloves, crushed
¾ cup golden raisins
¼ cup white wine vinegar
About 1 lb medium carrots (any color), scrubbed, julienned
About 1 lb medium beets (any color), peeled, julienned
½ cup (packed) fresh flat-leaf parsley leaves
¼ cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
¾ cup unsalted, shelled raw pistachios
Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.