December 4, 2018

 

What’s in this Week’s VEGGIE BOX: Butternut Squash, Lemon Grass, Meyer Lemons, Romaine Lettuce, Collards, Parsley, and Carrots

What’s in this Week’s FRUIT BOX: Mandarin Oranges, Apples, Pomegranates, and Almonds

 

 

NO DELIVERY SCHEDULE

December 25 and 29

January 1 and 5th

 

 

HOLIDAY GIFTS - ORDERS DUE TODAY

You still have a chance to send us your orders by December 4…that’s today! Get them to us soon so we can pack

them and deliver to your drop sites next week December 11 and 15.

 

 

This Week on the Farm

Almost 35 years ago Jeff’s parents gave Zach. our first born an oak tree to plant for him. That tree now towers over our house, which was not built for many years after the oak tree was planted. I remember making a sand box under that oak tree, when the oak tree was not giving much shade yet, which turned out to mostly be a place for the red ants to drill holes and make homes-I was a few years too early. That oak tree grew as Zach grew, both into strong deep rooted beings and have this land as their place of birth. Do these trees carry each of the kids through their life, do they have the makeup of their chosen trees? Unknown to us or to Zach, his second grade teacher somehow connected Zach with the Oak tree too and wrote this poem for him:

 

Oak Tree

Even though the oak tree

Stand iron strong and stout

I like the way its leaves all play

When the breezes blow about.

By Clifford Monks

 

Although Zach never lived in the house we built there is a room for him, each of the bedrooms have names of the trees that we planted for each of the kids, and his is the Oak Room. To continue the tradition of planting trees for each of our kids and now grandchildren I wanted to plant some acorns on the Back Ten-the new property that Zach and his wife Nicole and Jeff and I bought together a few years ago. They are working on building a house there, still in the very beginnings stages of making the foundation for a driveway. With this year being a mast year a plethora of acorns everywhere I just could not

 

let them all pass without making sure a few were planted for the next generation. So this last Sunday Zach and Nolan were visiting, it was a beautiful day, and after some intense drawing time in the house, Nolan and I went outside to take a walk. With a picnic bag in hand, and picking up acorns we headed over to where Zach was working on the roadbed. We checked out the irrigation pipes along the way to see how they worked, Nolan seems to be fascinated with how the mechanics work on everything and wanted to turn on the water to see the pipes working…another day. It is not a short walk for such a young guy, but we made sure to muck it up in the mud puddles along the way too.  We finally made it over to the property, with a diversion of learning how to drive the D-4 caterpillar with papa.  Zach and I had to work out the best place to have huge towering oak trees planted-always hard when the house, driveway, and other landscaping are only in the dreams of the house plans. When Jeff and I planted so many trees around our potential house site so many years ago, we only had to move 1 tree when the house was being built. Hopefully we found two perfect sites to plant trees for each of the kids which will be the arching welcoming entrance to the house. Of course Nolan also enjoyed digging holes everywhere with his red trowel, yet didn’t mind me redirecting his holes to the specific places that we had found for the tree sites.  I’m excited to have Nolan being a part of planting the acorn, to see it go into the ground as a nut, to see the spout emerge, water it over the hot summer months and grow as he grows into a strong stout man.

Have a great week as we head into the winter darkness, to find our inner most secrets, mull them over and come out as spring brings the thaw and we emerge as a new seedling with a different perspective on life~Annie

 

Winter Squash Soup with Lemongrass & Coconut Milk

6 cup stock

2 ½ pounds butternut squash, peeled and seeded (we just cooked it whole and then scooped out the seeds, then scooped the flesh out of the peel

1 lemongrass stalk, the tender middle section minced

5 pieces of galangal or 3 slices of fresh ginger

1 tablespoon roasted peanut oil,

1 large onion, diced

2 jalapeno chiles, seeded and diced

1 large garlic clove, crushed

1 cup coconut milk

Salt

Juice of 2 limes, to taste

For garnish: 2 teaspoons each finely chopped mint, basil, cilantro, chives or whatever herbs you have! Coarsely chop the squash. You should have about 4 cups. Heat the oil in a soup pot, and then add the squash, onion, half the chiles, the minced lemongrass, and the garlic. Cook over medium heat for 10 minutes, stirring occasionally. Add the strained stock and bring to a boil. Lower the heat and simmer, partially covered, until the squash is tender, about 30 minutes. Puree the soup, then return it to the stove and stir in the coconut milk. Taste for salt and add lime juice. Serve garnished with the fresh herbs and the remaining chile – toasted pumpkin seeds would be good too… From Vegetarian Cooking for Everyone by Deborah Madison

 

Pasta with Greens & Tomato Sauce

This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.

1 pound collard greens, (about 12 cups), stripped from thick stems, washed, and chopped 1/2-inch pieces

2 ounces sliced pancetta, or bacon, diced (3/4 cup)

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/8 teaspoon crushed red pepper

1 28-ounce can diced tomatoes, (not drained)

1/4 cup water

8 ounces medium pasta shells, (3 cups)

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve. From EatingWell: Winter 2003 makes: 4 servings, 1 1/2 cups each

 

Classic Italian Gremolata

Part condiment and part garnish, gremolata is most commonly used for a final flourish of flavor, classically with the famous Italian recipe Osso Buco, where it adds a fresh, zippy note to the rich, meaty dish. But it should not be limited to just rich preparations! Try it sprinkled over grilled or roasted vegetables, any baked or grilled fish, chicken, or lamb. Asparagus is particularly wonderful with gremolata, as well as many pasta dishes. And creamy bean dishes, especially if they contain meat, are sure to benefit from a last minute sprinkling of gremolata. Gremolata is a favorite condiment in my household because it solves a major culinary challenge: how to add the bright, citrusy notes of lemon to green vegetable dishes without dulling the color. Have you ever had that happen? You add a dash of lemon to some asparagus only to have it turn a dull, army green. Ugh. Gremolata is your solution as it adds lemon in the form of zest which won't react as much to green vegetables. Print this recipeMakes about 1/3 cup

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)
1 clove garlic, papery skin removed
2 organic lemons, washed and dried

Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.

Chop the parsley: Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.

Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.

Add the lemon: Using the same grater (don't bother to wash it), grate just the zest from the two lemons on top of the garlic.
→ Bonus: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors!

Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.

Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day

 

Traditional Osso Buco

"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."

2 pounds veal shanks, cut into short lengths

1/4 cup all-purpose flour

1/4 cup Butter

2 cloves garlic, crushed

1 large onion, chopped

1 large carrot, chopped

2/3 cup dry white wine

2/3 cup beef stock

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

Gremolata:

1/2 cup chopped fresh flat leaf parsley

1 clove garlic, minced

2 teaspoons grated lemon zest

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving. Recipe By:PICKLEDPOSSUM