Helsing Junction Farm Newsletter Archive
10-6-09
Helsing Junction Farm Newsletter Week 17, 2009
Greetings from Helsing Junction Farm! The Daily Potluck Lunch -We have direct contact with the people that we are growing food for. We get to share their love of food, hear their stories and recipes and really see and understand first hand their experiences as eaters. We love talking about food almost as much as growing it! -We have sold everything on the farm before we grow it, which means no waste. (Selling everything ahead of time can actually also qualify as being a bit terrifying, but over the years we have grown used to the pressure.) -We can grow a wide variety of vegetables, fruits and flowers, not just what is hugely popular at market or on the wholesale market (think parsnips and Lacinato kale). -Running a CSA saves time and money because everything is pre-sold and we don’t have to spend extra time selling produce in the height of the season. This in turn allows us to concentrate on growing food at reasonable prices, yet still allows us to pay our employees and ourselves a fair and living wage. -Also, because we know exactly what we need to harvest ahead of time, we can pick the vegetables the day of/day before delivery, which allows us to provide a fresher and more nutritious product. -We don’t have to borrow money from banks, and can pay back the “interest” on the money we “borrow” from you (when you pay early) in produce. -Together, we are all doing something about the problem of industrial agriculture and global climate change by buying and selling locally/reducing our carbon footprint. -With the added benefit of learning to eat seasonally, which seems to become more interesting and fun as the years pass instead of less. -And lastly, together we are all preserving farmland for future generations with out help from the government or banks. Thank you so much for being a part of our CSA! A lot of you have been asking about how to sign up for next year and secure your spot for the 2010 season. Anyone who was a member this year has first priority. By joining early, you are helping us to buy seeds, pay winter bills and plan for next year, thank you! Early membership discounts for 2010 Season: Early membership discounts are only available to current members. The deadline this year is November 15th, 2009. We will be sending out more early sign-up info for the 2010 season in the next several weeks. Large shares: Pay in full before November 15th, 2009 and receive a 5% discount; you would pay $632.50 instead of $665.00, (which includes the $15 box fee). Small shares: Pay in full by November 15th, 2009 and receive a 5% discount, you would pay $442.50 instead of $465, (which includes the $15 box fee). Bulk & Storage Shares: Bulk and Storage shares will be available again for $50 each next year. You may also order these shares in lieu of flowers for next year as well. The last delivery days of the 2009 season are next week, October 13-15. Account Balance for 2009 Season: Please try to finish making your CSA payments by the end of this month. If you have any questions about your balance, please feel free to contact us. Please have all empty boxes returned to your drop site by Monday October 19th. We will be returning the week of October 19th with the truck to pick up all the empty boxes. To save yourself a trip, bring some empty bags and/or we will leave some bags at all of the drops for those of you that forget to bring some. We take our truck out of commission for the winter and we don’t want the people who host the drop sites to be stuck with the empty boxes! Storage Shares are being delivered this week: Tuesday October 6th: To Ballard, Phinney Ridge, Fremont, Wallingford and Green Lake. Wednesday October 7th: To Alberta, MLK/Fremont, Hawthorne and Centralia. Thursday October 8th: To Capitol Hill, Ravenna, Queen Anne, Belltown, Allrecipes, West Seattle, WSNMC and Georgetown. This Week's Shares
RecipesAre my winter squash ready to eat yet?The delicata and sweet dumpling squash and the kabocha and pie pumpkins (that you’ll receive next week) should have sweetened up some by now, though they will be sweeter in another week or two. The comice pears included in your box this week and the Asian pears which you will receive next week will need several days to a week to sit out and ripen on your counter to reach their full and delectable potential. Baked Winter Squash: -Cut a squash in half and scoop out the seeds and fibers with a spoon. Brush the cut surface with a thin film of oil and set the squash, cut side down on a sheet pan. Bake at 375 degrees until the squash look wrinkled and soft. Anywhere from 40-60 minutes. Season with butter, salt and pepper to serve. Steamed Winter Squash: -Cut a squash in half and scoop out the seeds with a spoon. Cut it into wedges and steam for about 20-30 minutes. Winter Squash Puree: -Bake squash as directed above. Let cool and then scrape out the flesh and beat it until it’s smooth. Stir in butter, freshly grated nutmeg, salt and pepper to taste. To enrich puree, add some grated Gruyere, Fontina or chevre cheese. Lentils with Winter Squash and Walnuts: -Preheat your oven to 425. -Peel, halve and scoop the seeds out of 1 winter squash. Cut the squash into ½ inch pieces. -In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste. -Bake 10 minutes, then add 1 chopped red onion. -Bake for another 10 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes until walnuts are toasted and squash is tender. -While squash is baking, cook 1/3 cup lentils in some boiling water until just tender, about 20 minutes. -Drain lentils and transfer to a bowl. -Add squash mixture to lentils, along with fresh limejuice to taste. -Toss until well combined. Top with yogurt and serve with basmati rice. Spiced Winter Squash with Fennel: -Preheat your oven to 450 degrees. -Peel 1 winter squash (about 2 pounds total), halve lengthwise, seed and then cut into ¾ inch wide wedges. -Cut 1 fennel bulb and 1 onion into 1-inch wedges. -Combine squash, fennel and onion on a large baking sheet. -Add 3 TBS olive oil and toss to coat. -In a small bowl, mix 1 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp chili powder and ½ tsp turmeric. -Blend the spice mixture then sprinkle evenly over the vegetables and toss to coat. -Sprinkle with salt and pepper. -Roast until vegetables are tender and browned, turning once, about 45 minutes. Rice Pilaf: Young children seem to like this rice. If you are making it for adults, add more garlic and top with a sprinkle of hard cheese. -Finely chop half a red onion and grate 3-4 carrots. -Heat 1 TBS olive oil in a medium sized sauce pan. -Add the carrots and onions and cook until wilted, about 3 minutes, stirring often. -Stir in 1 clove of finely chopped garlic and 4 finely chopped chard leaves and cook 1 minute more. -Add 1.5 cups of brown rice and stir to coat, about 2 minutes. -Stir in a scant 3 cups of chicken or vegetable broth and cover. -Bring to a boil, then simmer on low for 45-50 minutes until rice is tender and all the water has been absorbed. Taste for salt. Parsnip Fries: -Preheat your oven to 450 degrees. -Peel 1-2 pounds of parsnips and then cut them lengthwise into French fry-like sticks. -Pour 2 TBS canola oil on a rimmed baking sheet and then toss the parsnips with the oil to coat. -Turn with a spatula when brown on top and cook until parsnips become crispy on the outside and soft inside, about 30-45 minutes. -Sprinkle with sea salt and serve hot. Potato Parsnip Puree: -Peel 1-2 pounds of parsnips and cut into 1-inch pieces. -Peel 2 pounds of russet potatoes and cut into 2-inch pieces -Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1 tsp salt and bring to a boil, partially covered. -Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes. -Meanwhile, bring ½ cup of cream, ½ cup unsalted butter, ½ tsp pepper, and ½ teaspoon salt to a simmer over moderate heat. -Drain vegetables in a colander then place back in pot and mash. -Mix in cream mixture, stirring well to combine. Browned Savoy Cabbage with Pancetta and Onions: You can also substitute thick cut bacon. -Slice 1 savoy cabbage into thin strips. Steam over high heat for about 5 minutes until tender. -Heat 1 TBS extra-virgin olive oil (if you are using thick cut bacon omit the oil step) in a large pan or Dutch oven. -Add 2 ounces diced Pancetta (or 4 strips thick cut bacon), 4 cloves chopped garlic and 1 chopped red onion. -Cook over medium heat until the Pancetta is crisp, about 5-6 minutes. -Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned. -Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more. -Add salt and freshly ground black pepper to taste. -Serve warm with some freshly grated Parmesan cheese or aged gouda. Steamed Savoy Cabbage with Butter and Poppy Seeds: -Use ½ to 1 whole Napa cabbage, depending on the number of people you are feeding. -Quarter the amount you are using, and take out the core. Leave the wedges whole. -Steam until tender but not mushy, about 5-7 minutes. -Remove the cabbage to a bowl and blot it quickly with a clean towel. -Then toss it with salt, pepper, 2-4 TBS butter and a sprinkle of poppy seeds. Cabbage Salad with Peanut Dressing: -Shred ½ head of Napa cabbage, and grate 2 carrots. -Toss with a tsp of salt and let sit in a colander to drain for 1 hour. -When drained, rinse under cold water and then squeeze out the moisture and pat dry with a towel. -In the work bowl of a food processor combine 2 TBS smooth peanut butter, 2 TBS peanut oil, 2 TBS rice vinegar, 1 TBS soy sauce, 1 tsp honey, 2 cloves of chopped garlic and a 1½ inch piece of chopped fresh ginger. -Process until smooth and then toss with the cabbage and carrots. -Season to taste with salt and chill before serving. Helsing Junction Farm |
