Summer 2015 week 16

Summer 2015 – October, Week 16

What’s in the Box:

Green cabbage, Carnival squash, Delicata squash, corn, red potatoes, gold turnip, kohlrabi, purple carrots, red chard, broccoli

This week’s boxes are a bit heavy, reflecting the beginnings of the storage season.  Please lift with your legs when you pick up your share!  Next week’s boxes will be even heavier, so you might want to bring a cloth bag or two to help distribute the weight.
This week’s corn is the last of the season, and although it’s quite yummy, it didn’t get the heat that it should have to help it pollinate fully.  Please enjoy it in all its November local-corn glory anyway.  We’ve never had corn in November before, and may never again!

Just a reminder: the Winter share is available now-sign up soon to receive your prepayment discount!  http://boistfortvalleyfarm.csaware.com/2016-january-through-march-only-C6854
I haven’t left much room to wax poetic about the weather or on-farm happenings, but I have yummy recipes to share, so perhaps that’s even better!

Enjoy!

Heidi

 

 

Moroccan-Style Stuffed Acorn Squash
Adapted from AllRecipes.com

2 Tablespoons brown sugar
1 Tablespoon butter, melted
1 large Carnival squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tablespoons ground cumin
salt and pepper to taste
14 ounces low sodium chicken or vegetable broth
1 cup uncooked couscous

Preheat oven to 350 degrees F. Arrange squash halves cut side down on a baking sheet. Bake 45 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the celery and carrots, and cook 5 minutes. Add garlic and sauté an additional minute, until fragrant.  Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 10-15 minutes or until cooked.  Fluff with fork and stuff squash halves with the skillet mixture to serve.

Swiss Chard with Spicy Peanut Sauce

Adapted from: http://www.pennilessparenting.com/2014/02/swiss-chard-with-spicy-peanut-sauce.html

1 Tablespoon safflower oil
2 teaspoons toasted sesame oil
1 large onion
1 bunch Swiss chard
1/4 cup water (or as needed)
2 Tablespoons peanut butter
2 Tablespoons soy sauce
1 Tablespoon honey or sugar
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt to taste
Sprinkle of red pepper flakes

Chop onion and sauté in oil until soft and translucent.
Chop up the stems of the Swiss chard and add them to the onion. Cook until they start to soften.
Chop up the leaves of the chard and add them to the pot. Cover, and cook, mixing occasionally, until wilted.
Add the rest of the ingredients, mix well, and cook a few more minutes.

Enjoy!

Kohlrabi and Carrot Slaw
Adapted from http://www.thekitchn.com/recipe-kohlrabi-and-carrot-slaw-recipes-from-the-kitchn-46627

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head cabbage, shredded
2 medium carrots, scrubbed and grated
1/2 onion, grated
4 Tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Summer 2014 – Week 13

What’s in the Box:

Petite Share:
Corn, Kale, Beets, Green Cabbage,
Cherry Tomatoes, Italian Basil,
Garlic & 5 Stems of Sunflowers
Small shares:
Corn, Kale, Red Chard, Green Cabbage,
Beets, Cherry Tomatoes,
Lemon Cucumbers, Italian Basil,
Garlic & 5 Stems of Sunflowers
Family shares:
Corn, Kale, Beets, Green Cabbage,
Cherry Tomatoes, Snow Peas,
Edamame, Italian Basil,
Garlic & 5 Stems of Sunflowers
Please remember to take: 5 Stems of Sunflowers

 

Dear Friends,

Autumn is rapidly approaching. Harvest; harvest season, the Harvest Moon, (tonight), turning a corner, shorter days, cooler nights and mornings, golden light, quiet afternoons with the kids in school, change… You feel it too, right? Forget words. Follow that primordial urge to store the bounty of summer for winter. Can, freeze, dry; a little or a lot. One small bunch of herbs hung to dry in the kitchen, one pint of basil pesto in the freezer, one quart of peppers in vinegar. Just do it. This winter when you look at it, when you taste it, when you can recollect the long days of August without words, you’ll thank me.

Now get crackin’

Reminder: There are still seven deliveries left in our Summer season CSA after today’s. We also offer Fall and Winter deliveries; One delivery in November and one in December, with an eye toward entertaining and family gatherings, and then two deliveries/month January through May. We will be sending out more information in the next week or so and will prioritize our existing customers when filling these programs.

Now seriously, put something up!

Mike

Summer 2014 – Week 11

What’s in the Box:

Petite Share:
Lettuce, Eggplant, Green Peppers, Purplette Onions,
Artichokes, Corn, Cherry Tomatoes, Zucchini, Lemon Cucumbers,
Cucumbers & 5 Stems of Sunflowers.
Small Share:
Lettuce, Eggplant, Green Peppers, Purplette Onions,
Artichokes, Beets, Cherry Tomatoes, Corn, Lemon Cucumbers,
Cucumbers & 5 Stems of Sunflowers.
Family Share:
Green Cabbage, Eggplant, Green Peppers, Beans, Corn,
Purplette Onions, Artichokes, Beets, Cherry Tomatoes,
Cucumbers & 5 Stems of Sunflowers.
Please remember to take: 5 Stems of Sunflowers

 

Dear Friends,

This week I would like to talk about the flowers.  We include flowers almost every week, either as individual stems or bouquets.  The flowers are beautiful and sometimes quite unique, but in the midst of all the vegetables, they sometimes get overlooked.

This year at Boistfort Valley Farm, Galilee is our Florist Extraordinaire.  A longtime farmer and certified teacher by trade, Galilee says flowers have always been a part of whatever she is doing; in 2004 she helped start a CSA especially for flowers.

“Flowers are not food, but they are food for us, in a way.  They are beautiful to look at and make our homes more inviting…”  Food for the soul, I might add.

Here at the Farm, Galilee harvests the flowers each week, and arranges them to accompany the boxes.  This takes some expert decision-making on her part, careful forethought on what will be in bloom tomorrow, later in the week, and next week.  Which comes to a tricky issue:  It is very difficult to transport flowers in full bloom.

“Flowers are delicate.  When they are fully open, they get bashed-up,” Galilee says.  “While the blooms are closed, or partially closed, they are still taking up water.  Any slight damage in the handling or delivery will heal as the water is brought up through the veins in the process of the flower opening.  If the flower is damaged while already open, the water is no longer flowing throughout the flower, and therefore will not heal.”

This is partly the reason that you, the customer, often receives closed flowers along with your box.  The other reason is longevity; we want you to be able to enjoy your blooms for as long as possible, as well as experience the opening of the flower for yourself.

As for the vegetables in your boxes this week, you will find a medley of sun-loving treats.  These can be included in a variety of sauces, salsas and relishes as well as the recipes below.  The ‘Spaghetti with Burst Cherry Tomatoes’ makes for a mouth-watering dinner.  Oven-roasting the tomatoes brings out their depth and sweetness.

Enjoy your vegetables and flowers this week, as well as the sunshine!

-Emily