Helsing Junction Farm Newsletter Archive
10-7-08
Helsing Junction Farm Newsletter Week 16, 2008
Greetings from Helsing Junction Farm! Bonfilio harvests radicchio Between the news of the global economic twists and turns and the upcoming election we face here in the States, we are feeling kind of traumatized. Thinking about difficult problems is always easier with a full stomach, especially if those problems entail thinking about not having a full stomach. In times of trouble out here in the country we tend to gather together and when we gather together, we always eat. Everybody contributes something, usually out of their garden, CSA box or freezer and it’s always a feast. The Winter Squash Gratin with Goat Cheese and Hazelnuts makes for an excellent meal. Perhaps you could finish the meal off with a homemade apple pie. And who knows, the ensuing stomachache might temporarily take your mind off your globally inspired headache! This week… Storage Shares are being delivered to these drop sites this week, (Tuesday October 7th ): The farm, Tacoma, Bellevue, Kirkland, Shoreline and Crown Hill. Storage Shares are being delivered to these drop sites this week, (Wednesday October 8th ): Centralia, Hawthorne, Alberta and MLK Storage Shares will be delivered to these drop sites this week, (Thursday October 9th): East Olympia, West Olympia, Seward Park and Beacon Hill Next week… Storage Shares will be delivered to these drop sites next week, (Tuesday October 14th): Ballard, Phinney Ridge, Fremont, Wallingford and Green Lake. Storage Shares will be delivered to these drop sites next week, (Thursday October 16th): Capitol Hill, Ravenna, Queen Anne, Belltown, Allrecipe, West Seattle, WSNMC and Georgetown. Please contact us if you need to reschedule the date you receive your Storage Share, or if you would still like to purchase one. You can call us at (360) 273-2033 or e-mail us at helsingfarm@msn.com To determine if you have bought a Storage Share, please consult the sign-in sheet at the drop site under the heading Storage Share. If there is a “yes” in the column next to your name, you are slated to receive one. Please do not take a Storage Share unless there is a “yes” next to your name under the column Storage Share. The Storage Shares are packed in boxes and labeled Storage Share with the date and drop site’s name on them. On Sunday we helped launch Governor Chris Gregoire’s Feeding Washington Initiative at the Pierce County Hunger Walk, which is asking farms to increase their donations to the food banks. We were asked to participate because we are one of Thurston County’s top donators, something we all should feel good about together. Donating to the food bank is a good fit with running a CSA, because it’s a excellent outlet for all of the more cosmetically imperfect produce and extras that we grow to ensure we have enough for everyone in the CSA. Please remember to bring back all of your empty boxes! We had to buy more this week which is both expensive and wasteful! Also, please make sure that you are up to date on your payments. We will have Helsing Junction Farm honey for sale through the end of the season. If you would like to order it, please call or e-mail the farm at (360) 273-2033 or helsingfarm@msn.com Please specify the amount and date you would like it. It will be packed in your regular CSA box which will be pulled aside and have your name on it. You can pay for the honey via check/snail mail or our web site, which is at www.helsingfarmcsa.com 1# jars are $8.00 / 2# jars are $14 / and 2½# jars are $17 This Week's Shares
RecipesHow to store shallots, onion, garlic and winter squash:Store shallots and onions separate from garlic. Keep what you aren’t using in the next week or 2 in a cool, dry, dark place. A garage or dark closet would work well. The garlic should last till about December, the onions till March and the shallots till next June! Store the winter squash in a cool, dry, dark place as well. It will keep for several months. 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. Winter Squash Gratin with Goat Cheese and Hazelnuts: -Preheat your oven to 400 degrees. -Peel, seed and cut 1 sweet dumpling squash into 1-inch cubes. -Place the squash cubes on a baking tray and coat with 2 TBS olive oil, a sprinkle of kosher salt and some pepper. Toss to coat. -Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes. -Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat. -Add 2 sliced leeks, 1 tsp dried sage, salt and pepper. -Sauté until tender but not brown, about 10 minutes. -Coat an 11x7-inch baking dish with 1 TBS butter. -Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks. -Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish. -Repeat layering of leeks/squash/goat cheese. -Preheat oven to 375. -Pour 1 cup of heavy cream over the gratin. -Sprinkle with ½ cup toasted chopped hazelnuts. -Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes. Golden Beet Soup: -Peel and cube 1 bunch of golden beets. -Chop up 1 onion. -Mince up 4 TBS of fresh ginger and zest 1 TBS of lemon peel. -Melt 2 TBS butter with 2 TBS olive oil in a large pot over medium heat. -Add the beets and onions to the butter along with the ginger and the lemon peel. -Cover and cook 15 minutes. -Add 4 cups of broth and bring to a boil. -Cover, reduce heat and simmer until beet are very tender, about ½ hour. -Remove from heat and let stand 20 minutes. Puree soup in blender until smooth. -Return to pot, add 1 TBS fresh lemon juice and thin with more broth if desired. -Season with salt and pepper. -Slice up 1 cup of beet greens. Microwave the greens 1 minute to wilt. -Place in blender and add ¾ cup soup. Puree until greens are smooth. -Ladle soup into bowls, then drizzle with greens puree and serve. Penne with Kalamata Olives, Feta and Greens: -Mix ¼ cup chopped Italian parsley with 1 tsp lemon zest and 1 clove of finely minced garlic. Set aside. -Bring a large pot of salted water to boil. -Chop up 1 bunch of kale and 1 bunch of beet greens. -Add kale and cook for 3 minutes, then add the beet greens and cook for another 2 minutes. -Skim out greens and drain in a colander. -Return water to a boil and add 12 ounces penne. -Cook according to package directions until just tender. -Drain off water reserving ¾ cup of the pasta water. -Return pasta to pot, add greens and 3 TBS olive oil and toss. -Stir in ½ cup coarsely chopped Kalamata olives and ½ cup crumbled feta. -Add enough reserved pasta water to moisten. -Season with salt and pepper. -Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the parsley mixture and serve. Kale and Ricotta Salata Salad: -Cut out and discard center ribs and stems of 1 bunch of kale. -Cut the kale into very thin slices. -Whisk together 1 clove very finely chopped garlic, 1½ TBS fresh lemon juice, ¼ tsp salt and ¼ tsp black pepper. -Then whisk in 4½ TBS of extra virgin olive oil in a thin steady stream. -Place the kale in a salad bowl along with 1 cup coarsely grated ricotta salata cheese. -Toss with dressing to coat and season with salt and pepper. Sweet Corn, Radish and Arugula Salad with Blue Cheese and Toasted Walnuts: -Before husking, cut the top 2 inches off of 2 ears of sweet corn, then cut the kernels off the cob. -Slice ½ bunch of radishes into thin rounds. -Wash and spin dry 2 bunches of arugula. -Put the arugula in a bowl and top with the corn and radishes. -Lightly toast ¼ cup raw walnut pieces. -Toss the salad with 3 TBS olive oil and some salt and pepper, adding some chopped chives or cilantro (optional). -Add 2 TBS Balsamic vinegar and toss again. -Sprinkle on the nuts and add ¼ cup crumbled blue cheese (or Parmesan) and some cherry tomatoes (optional). Roasted Tomatillo and Avocado Salsa: -Preheat your oven to 375 degrees. -In a large glass baking dish toss together 1 pound of tomatillos (husks removed), ½ onion cut into thirds, 3 whole cloves of garlic, 2 seeded and halved Serrano chilies and 1 TBS olive oil. -Roast about 1 hour. -Transfer the vegetables to a food processor and add 1 tsp salt and ½ bunch of chopped cilantro, stems and all. -Puree until almost smooth and transfer to a bowl. -Add ½ finely chopped onion, the other half of the cilantro bunch finely chopped stems and all and the kernels from 1 ear of sweet corn (optional). -Let cool and add 1-2 chopped avocados. Serve at room temperature. Green Pozole with Chicken: For the chicken: Bring 8 cups of water, 1 bay leaf, ½ thinly sliced onion, 3 cloves of garlic and 1 tsp salt to a boil, then reduce heat, cover and simmer 10 minutes. -Add 2 pounds skinless boneless chicken thighs and poach at a bare simmer, uncovered, skimming off any foam until just cooked through, about 20 minutes. -Transfer chicken to a cutting board to cool. -Pour broth through a fine-mesh sieve into a large bowl, discarding solids and reserving broth. -When chicken is cool enough to handle, coarsely shred with your fingers. To make sauce: -Cook ½ cup hulled (green not roasted) pumpkin seeds in a small dry skillet over low heat, stirring occasionally until puffed about 6-7 minutes, the seeds will pop as they puff. -Transfer to a bowl to cool then finely grind in a coffee/spice grinder. -Take the husks off and wash 1# of tomatillos. -Add them to a small saucepan with 1 cup of water and half an onion. -Simmer covered until very tender, about 10 minutes. -Drain most of the water off of the tomatillos and puree in a blender with 2 fresh quartered jalapenos (seeds and all), ½ bunch chopped fresh cilantro, 1 tsp oregano, 3 cloves of chopped garlic and 1 tsp salt. -Heat 1 TBS vegetable oil in a 4-5 quart heavy pot over medium high heat. -Then add puree (using caution as it will splatter and steam). -Cook uncovered, stirring often until thickened, about 10 minutes. -Stir in ground pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. -Stir in shredded chicken, 2-15 ounces cans of white hominy (rinsed and drained) and 3 more cups of the broth. -Simmer partially covered for 20 minutes. -Stir in ½ bunch of fresh chopped cilantro and serve in deep bowls with sliced radishes, cubed avocado, shredded lettuce, chopped onion and lime wedges. Oly’s Swedish Apple Pie: Delicious and extra easy. -Peel, core and slice 5-6 Liberty apples into a pie pan until the pan is a little over half full. -Mix together 1 TBS sugar, ½ tsp cinnamon and some freshly ground nutmeg. -Sprinkle half over the apples and toss. (Save the other half to sprinkle over the top of the pie.) -Melt 1 stick of butter in a small saucepan and then add 1 cup of flour, the zest of 1 lemon and ¾ cup of white or brown sugar. -Gently mix together and then add 2 beaten eggs. -Fold the mixture together and then pour it over the top of the apples. -Sprinkle with the remaining sugar. -Bake at 350 degrees for 50-60 minutes until firm and lightly browned. Helsing Junction Farm |
