Hello Happy Eaters! I’m absolutely ecstatic to see winter squash and rutabagas making an appearance on the dinner table and hope you are too. Winter squash especially compliments so many other flavors and can be incorporated into casseroles, pasta dishes, soups, stews, and sweet treats; love it! The Gilfeather Turnip is an exciting heirloom from Vermont that just gets tastier with the cold weather. I love this Gilfeather recipe, it’s so good!
In your box this week:
FULL SHARES:
French Breakfast Radishes
Sunshine Kabocha Winter Squash
White Satin Carrots
Fall Carrots
Gilfeather Turnips
Red Mustard
Broccoli
Winter Luxury Pie Pumpkin
Delicata Winter Squash
Leeks
HALF SHARES:
French Breakfast Radishes
Sunshine Kabocha Winter Squash
Fall Carrots
Gilfeather Turnip
Leeks
Broccoli
Winter Luxury Pie Pumpkin
CIDER SCALLOPED GILFEATHER TURNIPS
2 tablespoons flour
1 cup apple cider or juice
½ teaspoon salt
1/8 teaspoon nutmeg, ground
½ cup Jarlsberg cheese, shredded
1 cup milk
½ cup chicken broth
¼ teaspoon black pepper, ground
½ cup Vermont cheddar cheese, shredded
2 lbs. Gilfeather turnips, peeled and thinly sliced
Heat oven to 425 degrees F. Put oven rack in center position. Grease 10 x 2 round baking dish or an 8 x 10 rectangular baking dish; set aside. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider, broth, salt, pepper and nutmeg. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Combine cheeses. Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Sprinkle half of cheeses on half of the turnips. Arrange another layer of turnips on top of cheese. Pour cider mixture over turnips. Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press down on the turnips. Sprinkle with remaining cheese and return to oven. Bake until turnips are fork-tender and the top is crusted and lightly browned – about 20 minutes more. Let stand 20 minutes before serving.
~Matt and Heather and the Sparrow Arc Crew
Friday, September 30, 2011
Friday, September 23, 2011
CSA Newsletter 09.23.11
Welcome to the busiest weekend in Unity, Maine! The annual Common Ground Country Fair is happening and last year forty two thousand people came through our town. It’s a ‘celebration of rural living’, with farmers markets, livestock, organic food vendors, and so much more. If you have never been, it might be worth the trip for you some year. Our son, Maceo, loves to see the oxen and chickens and the demonstrations are great. This week we will start pulling the winter squash out of the fields and it’s a beautiful thing to see all that squash windrowed. This week’s box feels like the end of summer, enjoy!
In your box:
Full Shares:
Radishes
Potatoes
Summer Squash
Cucumbers
Pears
Greens
Tomatoes
Half Shares:
Greens
Radishes
Potatoes
Summer Squash
Cucumbers
Tomatoes
Pears
This is such a fun recipe, especially if you have children who are fans of the movie Also a tasty farewell to fresh summer produce items.
Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
~Matt and Heather and the Sparrow Arc Crew
In your box:
Full Shares:
Radishes
Potatoes
Summer Squash
Cucumbers
Pears
Greens
Tomatoes
Half Shares:
Greens
Radishes
Potatoes
Summer Squash
Cucumbers
Tomatoes
Pears
This is such a fun recipe, especially if you have children who are fans of the movie Also a tasty farewell to fresh summer produce items.
Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
~Matt and Heather and the Sparrow Arc Crew
Friday, September 16, 2011
CSA Newsletter 09.16.11
Brrr! It feels like fall out there and with a frost warning forecasted for this evening the crew is out stripping the peppers and eggplants. Amazing how the first frost always comes during the 2nd or 3rd week of September at the farm. Time to break out the flannel and wool
In your box this week:
Full Shares:
Arugula
Rainbow Chard
Red Beets
Green Beans
Scallions
Ailsa Craig Onions
Fushimi Peppers
Rainbow Carrots
Luscious Pears
Half Shares:
Arugula
Red Beets
Ailsa Craig Onions
Fushimi Peppers
Fairy Tale Eggplant
Rainbow Carrots
Luscious Pears
Note: The peppers are NOT hot!
Butterscotch and Black Pepper Carrots
Ingredients
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1 pound baby carrots, halved lengthwise
• 1 tablespoon freshly ground black pepper
Directions
In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper.
Happy eating!
Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Arugula
Rainbow Chard
Red Beets
Green Beans
Scallions
Ailsa Craig Onions
Fushimi Peppers
Rainbow Carrots
Luscious Pears
Half Shares:
Arugula
Red Beets
Ailsa Craig Onions
Fushimi Peppers
Fairy Tale Eggplant
Rainbow Carrots
Luscious Pears
Note: The peppers are NOT hot!
Butterscotch and Black Pepper Carrots
Ingredients
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1 pound baby carrots, halved lengthwise
• 1 tablespoon freshly ground black pepper
Directions
In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper.
Happy eating!
Matt and Heather and the Sparrow Arc Crew
Friday, September 9, 2011
CSA Newsletter 09.9.11
Fall has crept into the forecast and we’re ready for the cooler temps. You’ll start seeing some fall crops this month like kales, Brussels sprouts, rutabagas, and winter squash; such rich flavors to work with. This is our favorite time of year on the farm. The fall in Maine is lovely. The orchard is loaded with pears and apples, ready for pressing and saucing, yum!
In your box this week:
Full Shares:
Yukon Gold Potato
Rainbow Chard
Petite Orange Carrot
French Breakfast Radish
Ailsa Craig Sweet Onion
Yuri Asian Pear
Basil
Fairy Tale Eggplant
Half Shares:
Yukon Gold Potato
Mesclun
Petite Orange Carrot
French Breakfast Radish
Cherry Tomatoes
Ailsa Craig Sweet Onions
Yuri Asian Pear
Pear Tart Tatin
Ingredients
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons unsalted butter
4-5 firm, ripe Yuri pears, each peeled, halved, cored, and cut into 6 wedges
Directions
Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
~Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Yukon Gold Potato
Rainbow Chard
Petite Orange Carrot
French Breakfast Radish
Ailsa Craig Sweet Onion
Yuri Asian Pear
Basil
Fairy Tale Eggplant
Half Shares:
Yukon Gold Potato
Mesclun
Petite Orange Carrot
French Breakfast Radish
Cherry Tomatoes
Ailsa Craig Sweet Onions
Yuri Asian Pear
Pear Tart Tatin
Ingredients
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons unsalted butter
4-5 firm, ripe Yuri pears, each peeled, halved, cored, and cut into 6 wedges
Directions
Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
~Matt and Heather and the Sparrow Arc Crew
Friday, September 2, 2011
CSA Newsletter 09.2.11
What an exciting week with all the Irene coverage. Hope everyone fared well, nothing besides a little wind and rain here. Our carrots grew 4 inches overnight, thanks Irene! We are so thankful that nothing happened; a lot of farmers on the east coast (poor Vermont!) lost their crops last weekend. Enjoy the holiday weekend!
In your box this week:
Full Shares and Half Shares:
Yukon Gold Potatoes
Mesclun
Cherry Tomatoes
Green Beans
Leeks
Clapps Favorite Pear
Roasted Green Beans with Dill Vinaigrette
Ingredients
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon coarse-ground black pepper
Directions preheat oven to 450 degrees. Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares and Half Shares:
Yukon Gold Potatoes
Mesclun
Cherry Tomatoes
Green Beans
Leeks
Clapps Favorite Pear
Roasted Green Beans with Dill Vinaigrette
Ingredients
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon coarse-ground black pepper
Directions preheat oven to 450 degrees. Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Matt and Heather and the Sparrow Arc Crew
CSA Newsletter 08.26.11
Good Morning Everyone! We are very apprehensive about the possibility of hurricane Irene paying us a visit this weekend and are prepping the greenhouses for wind. Our wash up area is held under a large tent and will need to be taken down, so the crew is very busy at the moment. Hopefully Irene dies down before she gets here. Wishing you all the best, be safe!
In your box this week:
Full Shares:
Yukon Gold Potatoes
Mesclun
Beets
Arrowhead Cabbage
Cherry Tomatoes
Half Shares:
Yukon Gold Potatoes
Mesclun
Beets
Green Beans
Cherry Tomatoes
Ailsa Craig Onions
Beet Salad
Ingredients
4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese
Directions
Preheat oven to 450 degrees. Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
This salad is really good without the endive too!
~Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Yukon Gold Potatoes
Mesclun
Beets
Arrowhead Cabbage
Cherry Tomatoes
Half Shares:
Yukon Gold Potatoes
Mesclun
Beets
Green Beans
Cherry Tomatoes
Ailsa Craig Onions
Beet Salad
Ingredients
4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese
Directions
Preheat oven to 450 degrees. Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
This salad is really good without the endive too!
~Matt and Heather and the Sparrow Arc Crew
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