This week has been the official start to hats, gloves, and sweatshirts at the farm. Our mornings start at a crisp 45 degrees F, but by the end of the day, we’re all shedding layers as we experience 70 degree temperatures. This week features a lot of green veggies that would cook well together. Consider trying a stir fry, like the recipe in this newsletter.
What’s In Your Share
For October 10th, you’ll find:
+ Yukina Savoy
+ Sweet Potatoes
+ Butternut Squash
The following crops are available for U-Pick:
Please note that U-Pick is closed for the peppers, eggplants, and tomatoes.
+ There are a lot of different things you can do with Arugula! Try adding arugula to a cooked pasta dish after preparation, letting the heat of the pasta wilt the leaves. Another tasty option is putting uncooked arugula leaves on top of a pizza. Try it with toppings like prosciutto, bacon, or other vegetables, adding the arugula on top after the pizza has been cooked and sprinkle with parmesan. A third tip for arugula is making an arugula pesto. See our recipe, below!
+ Don’t forget to cut Sweet Potatoes into smaller chunks for faster cooking! No matter the size, these potatoes live up to their name: sweet and delicious.
+ The Turnips this week were harvested with the greens. Be sure to use the greens this week when cooking, they are edible!
+ Nutritional facts: Did you know that Butternut Squash is low in fat, but high in Vitamins A, B6, C, Potassium, and a good source of fiber? It is packed with carotenoids that fight heart disease, too! Arugula is one of the best vegetable sources of Vitamin K. In addition, it can be a good substitute for spinach as a source of iron. The lesser known fact about this leafy green is that the Romans revered it as an aphrodisiac. Who knew? Lastly, Swiss Chard is known as a nutritional powerhouse! Chard is an excellent source of vitamins K, A, C as well as magnesium, iron, potassium, and dietary fiber. Both stalk and leaves can be eaten; try them roasted or braised.
Swiss Chard Potato Frittata
1 1/2 cups diced potatoes (about 1/2 pound)
1 large onion, chopped
4 cups (about 6 ounces) coarsely chopped Swiss chard (stems and center ribs removed)
4 large eggs
4 large egg whites
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded low-fat cheese
1. Heat an 8- to 10-inch ovenproof skillet coated with cooking spray over medium-high heat. Preheat broiler.
2. Sauté onions until browned, about 8 to 10 minutes; set aside. In same skillet, sauté potatoes until golden brown, about 8 to 10 minutes; set aside. Add Swiss chard to skillet over medium heat, and cook about 6 to 8 minutes. Add cooking spray as needed.
3. In a medium bowl whisk eggs, egg whites, salt, and pepper until frothy. Mix in onions, potatoes, and Swiss chard.
4. Heat skillet with cooking spray over medium-high heat and pour egg mixture into pan. Cook covered 3 to 5 minutes or until set.
5. Spread cheese on frittata. Broil 3 to 5 minutes until browned.
Fall Vegetable Stir Fry, adapted from Harmony Valley
Submitted by Cheryl Kastanowski
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced
(Saute vegetable ingredients are all optional and variable.)
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs
Yukina savoy, roughly chopped
Chard, roughly chopped
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)
Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch
1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.
from Simply Recipes
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
1. Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a. Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b. Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.