Tuesday October 23, 2007

Greetings CSA Members,

No major tales of woe, thank goodness, or political viewpoints this week. Yet, I would like to share that on one occasion, a CSA Member mistook the Swiss Chard for Rhubarb and made some mighty nutritious and tasty muffins. With that in mind, I decided to send some sweet recipes your way this week.

Hope that you are enjoying the color and warmth of this October. We can’t believe that we are still seeing zucchini squash blossoms appearing out in the fields. A frost must be right around the corner, but not in sight yet. And following that thought, I would like to describe the Winter Vegetable Box that we will be offering this year in lieu of the Winter Share.

The order form is on our website and I will have order forms at the Farmers’ Markets as well.  Each box will contain some or all of the following vegetables:

(average net weight will be 35lbs / Cost: $45) Cabbage – Potatoes – Onions – Garlic & Shallots – Brussels Sprouts – Celeriac – Winter Squash - Beets – Carrots - Leeks

Because this is not a CSA share, anyone can purchase (ordering by the number of boxes) and the pick-up will be at the farm or at the Troy Farmers’ Market on Saturday November 17 and December 22 from 10-2:00.

Please order by November 10th for either or both boxes.

An example of what a box might contain:

1 Celeriac 1 Cabbage 2 small Butternut Squash

I bunch Leeks 10 lbs. Potatoes 3 lbs. Beets

1 Stalk Brussel Sprouts

A 4 lb mesh bag with garlic, shallots, and onions

5 lbs. Carrots

Please call or email if you have any questions.

In your share this week, you will most likely find:

Red Cabbage, Lettuce, Basil, Beets, Carrots, Scallions, Satina Potatoes, and Mesclun Salad Mix.

Enjoy your share – Justine

Lettuce: “is undeniably at its best when served as the star ingredient of a simple salad. While we remain hooked, some cuisines cook the leafy greens to great effect. The French serve lettuce braised with peas and mint with fish or fowl, while the Greeks use Romaine lettuce in a summery lemon and dill infused lamb stew.”

- Leanne Kitchen from The Produce Bible

Apple Galette

1 sheet ready-made puff pastry

¼ cup apricot jam

1 large Cooking Apple (Locally the Northern Spy or

Golden Supreme will work along

with a Granny Smith)

2 tsp. raw sugar

Preheat the oven to 415 degrees. Lightly grease a baking sheet. Trim the corners from the pastry to make a neat 9 1/2” circle (use a large plate as a guide).

Put the jam in a small saucepan and stir over low heat until melted. Strain, discarding any solids, then brush over the puff pastry, leaving a 5/8” border.

Peel, quarter, and core the apple, and cut into 1/16”

thick slices. Arrange over the pastry in an overlapping circular pattern, leaving a 5/8” border around the edge. Sprinkle evenly with the sugar.

Carefully place the galette on the prepared baking sheet and bake for 35 minutes or until the edge of the pastry is well browned and puffed.

Carrot Cake (Moosewood Cookbook)

3 Sticks of butter

1-¾ cups of Brown sugar

4 eggs

3 tsp. Vanilla

1 tsp. Grated lemon rind

4 cups Flour

1 tsp. Salt

½ tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Allspice

2 tsp. Cinnamon

2 ½ cups finely shredded carrots combined with ¼ cup Lemon Juice Optional Add-ins: ¾ cup Raisins

¾ cup chopped pecans or walnuts

½ cup shredded unsweetened coconut

Preheat oven to 350 degrees. Generously grease 2 standard-sized loaf pans or 1 oblong pan (9X13 or 10X14).

Beat together the butter and sugar in a large bowl.

Add eggs, one at a time, beating well after each. When the mixture is fluffy, add the lemon rind and vanilla.

Stir together the dry ingredients. Add this to the butter mixture alternately with the carrots, beginning and ending with the dry mixture. Mix just enough after each addition to combine – don’t over mix. Stir in the optional items, if desired with the last flour addition.

Spread the batter evenly in the pan(s) and bake for 40-50 minutes (loaf Pans) or 35 minutes (oblong Pan) – or until a knife inserted in the center comes out clean. Let cool for 1 hour before slicing.

*** Lemon Cream Cheese Frosting: Beat ¾ cup softened, cream cheese and ¼ cup softened, unsalted butter with an electric mixer until smooth. Gradually add 1 ½ cups confectioner’s sugar alternately with 1 tsp vanilla and 1-2 tsp lemon juice, beating until light and creamy. Spread icing over the cooled cake with a flat-bladed knife. Sprinkle with nutmeg, if desired.

****

Lemon Basil Cake

2 ½ cups cake flour 1 ½ cups sugar

2 ½ tsp. baking powder 2 eggs

½ cup butter 1/2 cup chopped basil

2 Tbl. finely chopped lemon peel 1 tsp vanilla

1 cup plus 2 Tbl buttermilk

Grease a 9X13 pan. Combine flour and baking powder.

Mix butter, sugar, eggs, and basil in a separate bowl.

Alternating with the buttermilk, mix all of the ingredients together.

Bake at 375 degrees for approximately 40 minutes or until toothpick inserted in center comes out clean.

Top with your favorite fruit.

~ Quiet Creek Farm – Brookville, Pennsylvania