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Week of November 20th Thanksgiving Share

Projected menu:

Yukon Gold Potatoes
Butternut Squash
Napa Cabbage
Radishes
Onions
Kale
Garlic
Sweet Potatoes

~ Happy Thanksgiving from the farm ~

4 weeks left of CSA deliveries for the season, ending the week before Christmas!

Pumpkin Pie (using a butterkin or butternut squash) makes 1- 9-inch pie
Cut squash in half or quarters. Place face down on foil-lined baking sheet. Bake at 350 for an hour or until squash is soft and mushy- insert knife test. Remove from oven. Allow to cool. Scrape out seeds. Scrape out pulp, puree to make extra creamy.
Mix all ingredients at once:
¾ C brown sugar,
½ t cinnamon, ½ t nutmeg, ¼ t allspice, ¼ t ginger, (or use 1 t pumpkin pie spice)
¼ t salt
1 and ½ C pureed pumpkin
¾ C half and half or milk
2 T melted butter
2 eggs.
Pour into your favorite 9 "pastry crust and bake at 400 degrees for 10 minutes, then 350 degrees for about 35 minutes, until filling is set, insert knife and comes out clean.

Roasted Autumn Trio
Brussels Sprouts-stems trimmed off
White Turnips-cut roots into pieces, same size as Brussels sprouts
Sweet Potatoes –leave skins on, cut into pieces, same size as Brussels sprouts
Use even amounts of each vegetable, beginning with 1-2 Cups of each. The colors of this side dish are very appealing. Place all in a large bowl. Sprinkle with ½ to 1 t salt and ¼ t black pepper. Pour over the veggies: 2 T olive oil. Toss till all veggies are coated with the oil.
Lay out in a casserole dish 9' x 13' or a cookie sheet. Bake at 350 degrees for about one hour

Carrot & Squash Soup From CSA Member Alison Rosen
1 butternut squash, ½ onion chopped, 1 turnip chopped, 2 carrots chopped, 3 c. vegetable broth, 1 c. applesauce, ¼ t. cardomon, ¼ t. nutmeg, 1 t. grated ginger
Half and seed the squash. Microwave covered squash until soft enough to cut into 1" cubes. Put all ingredients in a soup pot and simmer. When all vegetables are soft, remove from heat and cool. Puree all ingredients in a blender and reheat. If too thick, add more broth. If too thin, add more applesauce.

Fried Brussels Sprouts
1 tbsp olive oil
2-3 cloves garlic, minced
1/4 onion, chopped
Brussels sprouts
salt and pepper to taste
Heat olive oil in a cast-iron skillet over medium heat. Sauté garlic, until golden brown. Stir in onion and fry for about 5 minutes. Add Brussels sprouts to the skillet and fry about 5 to 7 minutes or until golden brown. Turn sprouts over, and fry another 5 to 7 minutes. Season with salt & pepper.

Winter Squash Bars
Beat together in a mixing bowl:
2 cups winter squash or pumpkin (cooked, pureed)
1 ½ cups sugar, ¾ cup veg oil, 4 eggs, 1 tsp vanilla, ½ tsp salt
Mix in:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Pour into lightly greased 11x17" jelly roll pan. Bake in preheated oven at 350F for 25-30 mins

Roasted Veggie Soup submitted by member Tracey Maloni
Butternut squash, halved
3 medium sweet potatoes, skin pricked with fork
3 Roma tomatoes, halved, cut side sprinkled with garlic, pepper, salt, olive oil
1 medium onions, halved, and 1 head garlic, paper removed, doused with olive oil, in foil
1 Tbs minced ginger
1 can unsweetened coconut milk
1 container vegetable stock
2 Tbsp lime juice
1 large stalk lemongrass
Sliced scallions
Salt and pepper to taste
Roast squash, potatoes, tomatoes, onions, and garlic @ 350 for 1 hour. Cool. Scoop out squash and potato pulp - puree w/onion, squeezed garlic pulp, and tomatoes. Add to pot w/ veggie stock, ginger, coconut milk, lime juice and lemongrass. Simmer 30 minutes. Discard lemongrass and serve, garnished with sliced scallions

Napa Cabbage Stir Fry
1 lb. ground Beef
3 cloves garlic, sliced
1 C chopped onion
2 T sesame oil
2 C chopped Carrots
1 C turnip greens, chopped
½ or whole head Napa Cabbage, sliced thin, use the ribs also
1 t salt
1 Can organic coconut milk blended with Thai peanut sauce or -1-1/12 C stir fry sauce
1 lb package of wide Thai rice noodles, cooked. Brown the ground beef in a large pot. Add the carrots, garlic, onions. Stir often over medium heat. When carrots are soft, add the cabbage and salt. Stir often until cabbage is completely wilted down. Add sauce. Serve hot over rice noodles. If you like spicy, use Red Curry paste with coconut milk, instead of peanut sauce.

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