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Weekly Farm Newsletter

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Week of November 27th

This week's *tentative CSA menu:

Sweet Potatoes
Red Cabbage
Turnips
Garlic
Collards
Radishes
Onions
Butterkin Squash(Full Share only)

3 weeks left of CSA deliveries for the season, ending the week of December 18th

Sampler Share Gift Certificates are available for the holidays
Shop local and spread the gift of fresh food with a 4-week sampler CSA membership
~ Any month of their choice during our 2018 season~
Just send us an email request and we can easily send you back a redeemable gift certificate to print at home or send one through the mail to you. csa@spiralpathfarm.com

Thanksgiving weekend was very relaxing for the farm with not much going on in the fields and much more 'happening in the kitchen' with our families. Our harvesting and in-house prep continues to dwindle towards the end of our growing season. Except for greens, most late-fall/winter vegetables store naturally for long periods of time. Items like potatoes, onions, and winter squash can all keep for months at a time at room temperature for you to use well into February-March. Running out of space for all the cabbage that is still to come? My fridge is totally packed with leftover from the holiday and I do not have a root cellar, so I began keeping them in bags in a cool dark area of my basement. Outer cabbage leaves can always be peeled away to useable healthy cabbage below. Red and green cabbage have the longest storage capabilities over the Napa. Our recommendation is to not feel overwhelmed or annoyed by eating cabbage each week and start stocking up for the winter. If you do not have a place to store fresh cabbage, it can be chopped into sealed bags and kept in the freezer to throw in a pan for later. Always remember that over-abundance is a first world problem and eating seasonal produce does require you to get creative with the same reoccurring items. Root veggies like radishes and turnips can keep for several weeks in the fridge if they are in a sealed bag. Onions and garlic are easy to chop and throw in the freezer if they are not able to keep for you.
Crop note: our first harvest of Brussels sprouts was subpar (in our opinion) and we are looking forward to the other fields that are still growing and yet to come in our efforts to learn how to successfully cultivate and grow this delicious veggie-treat.

Kickin' Collard Greens
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1-pound fresh collard greens, cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Sautéed Collard Greens with Raisins
1/4 cup slivered almonds
1 tablespoon olive oil
1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
1/2 cup raisins or cranberry raisins
2 teaspoons white-wine vinegar
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.
To turn this side dish into a complete meal, toss the greens with penne pasta and add cannellini beans or chickpeas.

Cabbage Blush from member Karen Kline
Red Cabbage
Honey Dijon Mustard
Blue Cheese
Directions:
Slice Red Cabbage to a medium slaw
Add to boiling water
Cook as per blanching
You don't want to lose too much of the bright red color but cabbage should be semi soft
Drain well
Turn to bowls and add Honey Dijon dressing until thoroughly coated
Add a good mild creamy blue cheese for the topping to taste

Cabbage Chowder
4 C chopped cabbage 2 C water
4 C diced potatoes 2 C chicken broth
2 C diced carrots 4 C whole milk
Salt & Pepper to taste
Prepare cabbage, potatoes & carrots in large stock pot. Add water, bring to boil, reduce heat and cook until tender, about 1hr. Add whole milk, salt & pepper (a little butter if desired). Simmer until flavored, about ½ hr.

Crispy Turnip Fries
Turnips, 1 tbsp olive oil, 1/4 cup grated parmesan cheese, 1/2 tsp garlic salt, 1/2 tsp paprika, 1/2 tsp onion powder
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks. Place into a large bowl, and toss with the olive oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a re-sealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

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