3 week menu for our December shares

Another fabulous menu customized to our share contents, put together by Jackie Starr. Thanks, Jackie, for the great ideas!

WEEK 1

 

 

 

WEEK 2

 

WEEK 3:

 

Last Deep Winter (February 7) Share Box

Brrr….It’s a crazy windy day out there.  The upside might be that some of the snow from this past week will be blown off of the low tunnels at Riverland so that there aren’t mountains to dig into come harvest day this week. Remember these photos from last month’s share blog?  Well just imagine what the tunnels look like after last week’s storm! Riverland low tunnel spinach Jan 2015 Riverland low tunnels Jan 2015

Anyways…this weather makes me happy to stand at the warm stove and cook.  I just got Jackie Starr’s Fabulous Menu Suggestions for our share this upcoming week.  Check it out!  There’s even a sweet potato felafel in there and lots of other inspiring ways to enjoy the winter veggies.

Here are the shared contents (and storage/use advice) for this upcoming Saturday, barring any major weather-related difficulties.

Use these within a week or so (or blanch or make a dish for freezing) and store cold and moist in your refrigerator:
Spinach, about 1 1/4 pound , from Riverland

These will keep for many weeks in COLD, MOIST storage (keep moist in bag, with some ventilation

Beets, 2.5 lbs. from Picadilly

Carrots – 5 lbs., from Picadilly
Cabbage (red)from Riverland— sauerkraut or kimchi ideally is made asap, cabbage will store for a while whole, just peel off outer leaves that may have dried a bit or turned brownish/blackish–the rest of the cabbage will still be quite good.

Potatoes – 4 lbs., from Picadilly

Parsnips 2 lbs. from Picadilly (more recipes here)

Optional surplus Rutebagas, Gilfeather Turnips, and possibly Celeriac from Picadilly (Please take what you’d like from the bulk bin at the distribution, these will not be in the share…check out the Recipes in the Storage Tips and Recipes drop down menu.  All of these are fabulous roasted, mashed or even grated into a salad.)

These will keep for many weeks in COOL, DRY conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ lb. (can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2 lbs., from Harlow Farm in VT

These will keep for a several weeks in your kitchen or in a cool dry cellar:                

Butternut Squash, 3 pieces, from Riverland

Dried Thyme-bouquet, from Picadilly–great for adding to those hearty winter stews and soups!

These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4 lbs., from Riverland and Picadilly–for a quick and easy snack anytime, make sweet potato fries in the oven (with a little chili powder and cumin!) or sweet potato ice cream!

Dried Beans, (choice of black turtle, light red kidney, cannelini, or sulfur yellow), hand sorted from Baer’s Best Beans will keep for the next year in dry storage, cold or warm.  As they are fresher now, they typically take less time to cook and need minimal soaking.

Tomato Puree (1 jar), Riverland’s summer tomatoes, pureed and canned by local processor, shelf-stable, no salt added.

Deep Winter Share–fresh picked spinach!

Riverland low tunnels Jan 2015

Here is Meghan inside the low tunnel–how did you think you get the spinach out from a snowy tunnel on a freezing cold day?

Riverland low tunnel spinach Jan 2015

Here’s how farmers in New England harvest spinach fresh from the field in the middle of winter!  Looking forward to the spinach in the share tomorrow, just harvested at Riverland this week.

 

 

 

 

See also Jackie Starr’s Fabulous menu suggestions customized for our January share (click on this link to see it.)

(Hyperlinks on the vegetable names take you to a lot of recipes and information about those vegetables.)

Use these within a week or so (or blanch or make a dish for freezing) and store cold and moist in your refrigerator:
Spinach, about 1 pound , from Riverland

These will keep for many weeks in COLD, MOIST storage (keep moist in bag, with some ventilation

Beets, 2.5 lbs. from Picadilly

Carrots – 5 lbs., from Picadilly
Cabbage (red)from Riverland— sauerkraut or kimchi ideally is made asap, cabbage will store for a while whole, just peel off outer leaves that may have dried a bit or turned brownish/blackish–the rest of the cabbage will still be quite good.

Celeriac, 2 pieces, from Picadilly (aka Celery root–nice mashed with potatoes and other roots; more recipes here)

Kohlrabi-1 piece, from Riverland

Potatoes – 5 lbs., from Picadilly

Parsnips 2 lbs. from Picadilly (more recipes here)

These will keep for many weeks in COOL, DRY conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ lb. (can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2 lbs., from Harlow Farm in VT

These will keep for a several weeks in your kitchen or in a cool dry cellar:                

Butternut Squash, 3 pieces, from Riverland

These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 3 lbs., from Riverland

Dried Beans, (choice of black turtle, light red kidney, cannelini, or sulfur yellow), hand sorted from Baer’s Best Beans will keep for the next year in dry storage, cold or warm.  As they are fresher now, they typically take less time to cook and need minimal soaking.

Tomato Puree (1 jar), Riverland’s summer tomatoes, pureed and canned by local processor, shelf-stable, no salt added.

First 2014 Winter Share Pickup Saturday in Arlington

Also check out shareholder Jackie Starr’s menu suggestions and recipe links, customized for this month’s share!

Romanesco Broccoli

Share contents for Saturday, October 25, 2014:

Use these within a week or so (or blanche or make a dish for freezing):
Lettuce-1 head, from Riverland
Bok Choy—1 head of large, from Riverland
2 broccoli or Romanesco, from Riverland
Mixed greens– a bunch or bag, from Riverland
Kale—1 bunch, from Riverland—great in soups, grated and marinated for a salad, or kale chips!
Escarole—great in soups,  from Riverland                                                                                    Rosemary bunch, from Riverland

These will keep for a couple of weeks in your fridge crisper drawer:
Leeks (2 bunches)—keep whole or chop for soup and freeze (no need to blanche) from Picadilly
Salad (Hakurei) turnips – a bunch (cut off the greens and use them first), from Picadilly

These will keep for many weeks in cold storage (keep moist in bag, with some ventilation):
Carrots – 5#, from Picadilly
Potatoes – 5#, gold from Picadilly
Beets – 2#, from Picadilly
Celeriac— from Picadilly, peel and slice or grate as an excellent salad or stirfry ingredient, steam and mash like potatoes,
Cabbage (red), from Riverland—if you are making sauerkraut or kimchi, do that asap
Fennel, from Riverlandnice grated into salads, or slice and roast with other veggies.

These will keep for many weeks in cool, dry conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ #(can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2#, from Alprilla Farm

These will keep for a few weeks in your kitchen or in a cool dry cellar:                                Acorn Squash, 3 pieces, from Picadilly

These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4#’s, from Riverland

Root Veggies head to the border, then overseas…

Thanks to our guide, Jackie Starr…departures and also returns to good ol’ NE comfort foods.

Shared Harvest Menu week of Feb. 2 from Jackie Starr

Looking ahead to our last pickup on February 8…below is what will most likely be in the share box, plus storage tips.

Share Contents for Deep Winter Pickup, Saturday, Feb. 8:

Use or process these within a week (keeps longer if fridge is cold, near 32 degrees):
Spinach bag, can be blanched and frozen for later use.

These will keep for many weeks in cold storage (keep moist in bag, with some ventilation, not tightly sealed):

1 Red cabbage

6# Carrots

5# Potatoes

3# Beets

2 Celeriac

2 Gilfeather

3# Parsnips

2 Kohlrabi

2# Purple Top Turnips

These will keep for many weeks in cool, dry conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze:

2 Butternut

1/2# Garlic

These will keep for a year or more in dry conditions (closed jar), not too warm:

1 Jar Tomato Puree

1# bag of beans (black, pinto, or cannelini)

December 11 share

Saturday was the last distribution of Shared Harvest CSA’s three month winter share.

Shared Harvest CSA Share, Dec 11, 2010

Shared Harvest CSA Share, Dec 11, 2010

Everything in the photo, except the cookbooks and brewing hard cider, was in the share. Here are the details.

Picadilly Farm
Parsnips, 2 pounds
Butternut, 7 pounds (2-3 pieces) and ‘bonus’ squash – acorn in this share.
White potatoes, 6 pounds. One pound of these potatoes was packed with the celeriac.
Celeriac, 2-2.5 pounds (it is small! the drought this summer really took a toll on the celeriac!) Here’s a picture of celeriac, along with a nice recipe for it.
Beets, 3 pounds

Riverland Farm
Carrots, 6 pounds
Green cabbage, 1 head
Leeks, 1 bunch
Onions, 2 pounds
Popcorn, 1 bouquet. Tips from Rob Lynch, Riverland Farm, on how to pop popcorn.
Turnips, 2 pounds
Sweet Potato, 4 pounds

Watermelon Radishes & Purple Top Turnips

Winter radishes, 1 pound. The radishes in the share were watermelon radishes. I think there might have been a few black Spanish winter radishes in some of the shares. The links have photos of the radishes as well as recipes.

Moraine Farm
Baer’s Best Beans,
one pound.

Busa Farm/Brookwood Farm
Lettuce, three heads OR two bags of kale & carrots. Dennis Busa grew lettuce in his greenhouse. We’d hoped to be able to harvest kale, but the temps didn’t get above freezing on Friday, and veggies harvested frozen have zero shelf life. The last twenty Lexington shareholders got the kale & carrots from Brookwood Farm, as did all shareholders who picked up in Canton. The extremely cold temps in Canton last week did in some of the December greens, so the Brookwood crew substituted with carrots they dug on Friday.

What’s cooking at my house

In my household, we have a post-distribution routine that has served us well over the past several years. It actually starts several weeks before the first distribution. We invite friends and neighbors to eat dinner with us on the Sunday evening following the first share distribution. We had a wonderful feast on Sunday: delicata squash, cauliflower, baked potatoes, lettuce salad with beets, carrots, hakurei turnips and red peppers, a roasted chicken from Grace Note Farm (our egg supplier) and of course, several apple pies rounded out the meal. I love to share the fall harvest!

Here are a couple of recipes that I’ll be trying this week.
Sweet Potato, Chickpea & Cumin Soup
Sweet Potato, Apples and Braising Greens

Dehydrated grape tomatoes

I dehydrated three pounds of grape tomatoes in my oven last week. I think they turned out well. It’s definitely a good idea to make sure the tomatoes are all the same size. I included a handful of slightly larger tomatoes in the batch and they did not dehydrate at the same rate as the smaller ones. They’ll be a great treat this winter in pasta, on pizza and in risotto. Here’s a Sun-Dried Tomato recipe site with lots of ideas.

Putting food by

I bought two twenty-pound boxes of tomatoes at Busa’s on Saturday. These turned into 15 quarts of canned tomatoes – half I canned as whole tomatoes and half as sauce.

This afternoon I’m going to try drying some grape tomatoes.

Here’s a site with good information about how to can, freeze, dry, pickle, cure & smoke and ferment your locally-grown produce: National Center for Home Preservation.

Three Month Winter CSA: Last Share

Winter is here! The temps are predicted to drop to 19 degrees tonight, and no higher than 32 tomorrow. It will be a chilly day for shareholders. The good news is that this share is really nice, well worth a little shivering. The Picadilly farm crew moved through the fields quickly on Tuesday, harvesting as many leafy greens as they could before the snow hit. We will reap the benefits of their work: head lettuce and a bag of kale & collard greens in the share. Jenny’s sending along some extra spinach (sweet, sweet frost-kissed spinach!), too!

Lots of roots in this CSA share. If you’re looking for new root recipes, check out shareholder’s blogs in the sidebar. I found Moroccan Vegetable Stew on Semi-Sweet and can hardly wait to try it. Roasted Root Vegetables with Rosemary and Bacon and Root Vegetable Stew, both from epicurious.com, are nice root recipes, too.

Here is what you will find in the last winter share: Continue reading