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Weekly Farm Newsletter

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December 5th

This week's projected CSA menu:

Leeks
Trim the roots and store in a sealed bag in the fridge
Gold Potatoes
Store in a cool dark place
Butterkin Squash
Store at room temperature
Baby Kale
Store in the fridge
Grape Tomatoes
Store at room temperature
Onions
Do not need refrigerated
Turnips
Store in a sealed bag in the fridge
Shallots
Store in bag at room temperature
Tuscan Kale
Store in a sealed bag in the fridge
Garlic
Store at room temperature
Acorn Squash (Full Share Only)
Store at room temperature

Our 2017 CSA season is now OPEN for signups

Join and pay in full by March 15th to receive our 5% Early Bird Discount

Our annual big leek harvest happened this past weekend. We know many of you have been patiently waiting for these babies and they are finally in. Leeks take a very long time to grow so theses were planted back in July to set their roots and establish themselves until now. Leeks will flourish and grow in cold and wet conditions and with the extended warm weather this year, we were beginning to feel like we were playing a 'waiting game' so that they would be as big as possible (for you) before our CSA season ends. Leeks impart a mellow, sweet oniony flavor and are much less pungent than its close relatives: garlic, onions, and shallots. To use: trim the roots off the leek. You can use the entire green stem for flavor but the white part will contain the most strength. Most people cut them into thin ringlets and they can be sautéed until translucent or added to any dish. Leeks are extremely rich in vitamins, minerals, and antioxidants. The most common use is in the popular Potato Leek Soup, recipe on the back. Small thin leeks are great for grilling or roasting whole on a steak or veggie tray. More great ways to use leeks: in omelets, cheesesteaks, fried breakfast potatoes, cream sauce, gravy, Asian stir-fry, and pizza.
Our baby kale is growing happily in one of our unheated greenhouses this time of year. It is great for raw massaged kale salads, soup, or my new favorite – pesto! Our baby kale and garlic can whip into a delicious fresh pesto. Top it off with some of the surprise grape tomatoes in the box and toss it in some angel hair pasta.
This is the last harvest of our sweet Japanese white turnips. By now, their green tops are not holding up very well outdoors in the wind and cold so we have chopped them off and are sending them loose to you. More butterkin squash is headed your way in our efforts to "clean-house" and get everything that can store for months in your house to you before the season ends. Do not feel pressure to use fast they will store!

Khaya's Korner: Moving Update

I just wanted to let everyone know that my family and I have completely moved in to the farmhouse. My parents bought the farm and sold our old house all in one day. Not to mention, they also had to do it while watching my sick baby sister. Anyway, we're hoping to unpack the last "few" boxes in the next couple of weeks. My bedroom is a little messy, but it has all of my furniture and decorations in it. The only other thing left to do is have my mom paint my sister's bedroom. Also, we have to get my sister moved in. I just wanted to let you guys know that we are all moved in, safe and sound. ~ Khaya

POTATO LEEK SOUP
Scrub potatoes, about 5-6 cups, do not peel and cube into small pieces. Slice 2-3 leeks (I use the green parts too nearly 1/2 way up to the leaves) Sauté in olive oil. Optional: to make a leek-kale- potato soup, finely mince one bunch of Tuscan kale and wilt with the leeks. Add potatoes, 1 T salt, 1 t pepper. Barely cover with water. Bring to a boil and simmer for 45 minutes. For a perfectly smooth soup, puree in a blender, if kale was added, it will be a beautiful shade of green. For the chunkier version, which we prefer, simply mash by hand in the kettle with a hand masher. Add 2 C whole milk or half and half cream plus about 2 C shredded cheddar cheese.
Other things that can be added to Potato Leek Soup to clean out your fridge: broccoli, carrots, turnips, frozen corn, etc.

Leek Quiche
1 -9-inch pie crust
3 eggs whisked into 2 cups milk with 1/2 t salt, Pinch pepper
3/4 cup grated cheddar cheese
2 cup sliced leeks and 1/2 C grated potatoes
1C chopped ham-optional
Roll pie dough into a 9-inch pie pan. Dust pie crust with flour. Arrange leeks, cheese, potatoes, ham into pie pan. Pour egg mix over veggies. Sprinkle dot of butter on top. Bake at 375 for 30 minutes, or until set. Let stand 10 minutes.

Baby Kale Pesto
1 cup Olive Oil
2.5 cups of Baby Kale
1/4 cup of Sunflower Seeds or Pine Nuts
1/3 cup of Parmesan Cheese
1/4 tsp. Salt
1/8 cup of garlic (whole cloves)
Blend oil, garlic, and salt in a blender
Add baby kale through the hole in top
Lastly add the nuts and cheese
Pesto freezes easy if you have extra

Butterkin Squash Risotto
1 quart chicken stock, 1 cup water, 2 tablespoons extra-virgin olive oil
1 small onion, chopped, 2 cloves garlic, grated or chopped
2 cups Arborio rice, 1 cup dry white wine
2 C cooked and pureed butterkin squash
Nutmeg, grated, to taste, 2 tablespoons butter, 7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
Directions:
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt, and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves, and cheese, serve.

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