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Weekly Farm Newsletter

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Carrots, Sweet Potatoes, and Butterkin Squash

Your Share Menu:

Sweet Potatoes
Carrots
Butterkin Squash
Bok-choy
Japanese White Turnips
Garlic
Tasti-Crisp Lettuce Mix
Yellow Onions
Rosemary
Broccoli (Full Share Only)

Many things orange this week to match the amazing array of colors you can see across the tree lines on this "Indian summer" week. Our packing house was filled with the intense minty aroma of our freshly dug carrots. What a great harvest we had this fall and it was well worth the wait! Get ready for their deep earth flavor and luscious color. This week is also the first appearance of our beloved sweet potatoes and get ready to see them until the end of our season and even in to next spring. They are completely cured and ready to store for months, if you wish. Keep them at room temperature, like all other potatoes. I find it to be incredible how most things growing this time of year are naturally able to store long into the winter months to keep us alive and going with the nutrients we so desperately need during hibernation. There is something so satisfying to be eating only what grows naturally in season, locally – throughout the whole year. Our Japanese white turnips are looking incredible and we cannot believe how white and round they look coming right out of the muddy ground. The turnip greens are delicious and called for in many soup recipes to add a taste of mustard greens. For best storage, remove the turnip root from their greens and store separately in the fridge. Anyone craving sweet pumpkin desserts? The wait is over. Cut your butterkin squash in half and witness the beautiful dark orange insides. Scrape out the pulp and seeds and roast face down on a baking sheet @350 for 1 hour. Puree and then add it to your favorite pumpkin recipe. I made my first ever pumpkin sheet cake (recipe on the back and highly recommended). For any other first time pumpkin bakers: yes, the cookie sheet is the right size and depth. And yes, it is supposed to be that runny out of the mixer. Just bake it, have faith, and be impressed with yourself! I took home a very small butterkin and was shocked at how many cups of pumpkin puree I had to work with. I even made a small batch of chocolate chip muffins with the left-overs after an entire sheet cake. Extra pureed squash can always go into the freezer too. Bok-choy continues to come in from the field and pairs perfectly in a stir-fry with the carrots and turnips. Rosemary is a brand new CSA item this year and we are so happy to now have this established for the years to come. Our rosemary plants permanently live in a greenhouse-as they like it hot and dry and require special care. Your rosemary sprig can be kept right on a counter top at room temperature. Strip it from the stem and sprinkle onto most anything before baking. Try tossing cubes of (un-peeled) carrots, turnips, potatoes, and sweet potatoes in olive oil, salt, and rosemary... then roast ...wow! Hope you enjoy this plentiful box of November and all the ideas for this incredible mix of produce.
Cheers to the baking season - Lucas

Khaya's Korner

My sport is gymnastics. Gymnastics has 4 events: floor, bars, vault, and beam. My favorite event is bars because I just learned how to do a kip, which is when you glide, Then you put your feet to the bar, push up, so that your hips are on the bar. Our competition season starts in January, but we haven't started our routines yet. On vault, we do front handsprings over the table. On beam, we do cartwheels, handstands, jumps, leaps, turns, and a front tuck dismount. On floor, we do front and back tumbling. I carpool with my friend Katherine, since our gym is 45 minutes away. It is really fun!
Next week: Hobbies -Khaya

Pumpkin Sheet Cake
Blend together: 2 C Butterkin Squash
1 C oil (or 1 / 2 C canola & 1 / 4 C coconut oil & 1 / 4 C applesauce)
1-1 / 2 C Sugar
4 Eggs
Add and blend:
2 C flour
1 t baking soda
2 t baking powder
2 t cinnamon
1 / 2 t salt
1 C chopped walnuts (optional)
Butter a cookie sheet and spread batter evenly. Bake at 350 degrees for about 20-25 minutes or until done (toothpick inserted comes out clean) Cool the cake and then frost
Cream Cheese Frosting
Blend together and whip with mixer till fluffy and spread over cooled cake
1 / 2 stick butter (4 T)
8oz pkg cream cheese
1 and 1 / 2 C 10x sugar
1 / 8 to 1 / 4 C milk
2 T yogurt or 1 T milk
Optional -- top frosting with about 1 C chopped walnuts

Oven Fries
4 medium baking potatoes or 2 -3 sweet potatoes
2 tbsp oil
Scrub and dry potatoes. Cut into thin sticks or wedges and place in large container with tight lid. Pour oil on potatoes, cover, and shake to thoroughly coat fries with oil.
1 / 2 tsp salt. Sprinkle on fries and mix. Spread fries in a single layer on baking sheets. Bake in oven at 425F until golden brown and fork tender, 30-45 minutes, flipping every 5-10 minutes.
Seasoning options:
Super spicy fries: Rosemary garlic fries:
1 / 3 cup Parmesan cheese 3 cloves garlic (minced)
1 tbsp garlic (minced) 1 tsp dried rosemary (crushed)
1 tsp paprika especially good with sweet potatoes!
1 tsp garlic powder
1 / 2 tbsp ground red pepper
1 / 4 tbsp habanero pepper flakes

SWEET POTATO BUTTER
2 Garlic cloves, freshly ground Pepper to taste, 2 Sweet Potatoes, fine Sea Salt to taste, 2 medium Carrots
2 Tablespoons chopped Parsley, 1 / 2 to 3 / 4 Cup Vegetable broth, 2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil
Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in oven or toaster oven for about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1 / 2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full. Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Makes 6 servings.

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