Thanksgiving Box Pick-up, November 20th

Farm Notes

Happy Thanksgiving!

We hope that you have a wonderful Thanksgiving, spending time with family and friends, enjoying great, locally grown veggies. Does it get much better than this?

Be sure to check below for storage tips and a few recipes to try for your thanksgiving feast.

The UK Winery will be selling wine at campus pick-up from 4-6 pm. Check out their blog site, for more information on wine varieties and prices.

What’s in Your Share

In the Winter Storage Box you’ll receive:
+ Sweet Potatoes: 4 lbs.
+ Potatoes (buff skin variety): 4 lbs.
+ Garlic
+ Winter Squash: Pie Pumpkin (1), Butternut (2), Acorn (1), plus 2 other miscellaneous
+ Beets: 2-3 lbs.
+ Turnips: 2-3 lbs.
+ Carrots: 2 lbs.
+ Savoy Cabbage
+ Herbs: Sage or Thyme

In the Fall Greens Box you’ll receive:
+ Spinach
+ Lettuce Mix
+ Kale
+ Collards
+ Arugula
+ Cauliflower (white and/or Romanesco)
+ Garlic
+ Butternut Squash (1)
+ Brussels Sprouts
+ Herbs: Sage, Oregano or Chives
+ Popcorn
+ Savoy Cabbage
+ Baby Ginger

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up on campus from 4-6pm. Items available will be on a first come, first served basis. We accept cash, check and credit cards.

If you forgot to pre-order a thanksgiving box, we will have few extras available for sale. Both the Storage Box and Fall Greens are $35 each.

Items Available for Purchase this Week:
+ Sweet Potatoes: $10/4 lb. bag
+ Potatoes: $5/4 lb. bag
+ Garlic: $1.50/bulb
+ Butternut Squash: $3 each
+ Acorn Squash: $2 each
+ Honeynut Squash: $1.25 each
+ Beets: $3/lb.
+ Turnips: $1.25/lb.
+ Herbs: $1.50/bunch
+ Spinach: $6/bag
+ Lettuce Mix: $6/bag
+ Kale: $3/bunch
+ Collards: $3/bunch
+ Arugula: $4/bag
+ Large Broccoli: $2 each, Small Broccoli: 2 for $1
+ Cauliflower: $3 (small), $4 (large)
+ Brussels Sprouts: $3/stalk
+ Baby Ginger: $5/0.5 lb. carton

Veggie Tips (or Facts)

+ Sweet potatoes and potatoes are stored in very similar conditions. Store them in a cool, dry and dark place. Avoid storing them in the fridge or any place cooler than 50F. Sweet potatoes will store anywhere from 4-6 months while potatoes will store for about 2 weeks up to several months.

+ The garlic has already been processed. Store it in a mesh bag or dish on the kitchen counter. It will last for several weeks, up to several months.

+ All winter squash should be stored in a single layer on a kitchen counter or someplace cool. Room temperature is also fine. You can expect your squash to last about a month, but if you wish to prolong it’s shelf-stability, you can wipe the skin with a damp cloth and dish soap or a 1 part bleach in 10 parts water to prevent decay. Make sure to fully dry the squash. Most all winter squashes are interchangeable in recipes.

+ All root crops such as beets, carrots and turnips store best in the crisper drawer of the fridge. Most of these crops will store for several weeks and even up to several months. Limp roots can be rehydrated by placing in a container of cold water in the fridge for a few hours.

+ Cabbage stores best in the crisper drawer of the fridge for up to several weeks.

+ Herbs can be stored in a container with about an inch of water in the fridge. Replace the water daily. You can also dry herbs. Check out the Preservation tab, Herbs for more information on how to best dry different types of herbs.

+ All leafy greens store in about the same way. They store best in a plastic bag in the crisper drawer of the fridge. Lettuce mix, arugula and spinach are best used within the week. Collards and kale will last a little bit longer, but are also best used by the end of the week.

+ Brassicas such as broccoli and cauliflower are best stored in a perforated plastic bag in the crisper drawer of the fridge. Broccoli is best eaten within the week. Cauliflower will store for a little bit longer; up to 2 weeks.

+ Brussels Sprouts store best if the brussels are left on the stalk. If storing the whole stalk, wrap the stub end in a moist towel. If storing individual brussels, wrap in a moist towel and store in a perforated plastic bag in the crisper drawer of the fridge. Brussels Sprouts should store for 3-5 weeks.

+ You can store popcorn on the cob, as it comes, or you can shell the kernels and store in an airtight jar. You can also pop the whole cob as-is in the microwave in a paper bag if you don’t want to shell the kernels. See the recipe archive for different ways to pop popcorn.

+ The ginger that you are getting today is actually classified as “baby ginger” because it is still immature and has not formed the tough outer skin that you see on ginger in the grocery store. Because it is baby, the skin is tender and there’s no need to peel before using. Baby ginger can be sliced, grated or pureed for use. Because it doesn’t have the tough outer skin, it will not store for as long as the grocery store ginger. Store baby ginger at room temperature for a couple of weeks and in the crisper drawer of the fridge for up to 3 weeks. However, once refrigerated, baby ginger needs to stay refrigerated. You can also freeze baby ginger and keep it for up to a year, frozen. To freeze: freeze whole pieces in a bag, slice or grate or you can even puree it and freeze it into ice cube trays. If you’ve frozen a whole piece, you can grate what you need and then return the piece back to the freezer. It’s important to keep frozen ginger frozen, otherwise it will get mushy.


Bacon and Brown Sugar-Braised Collard Greens
Submitted by CSA Friend Kristin Ingwell Goode.

2 bacon slices
1 cup chopped onion
1 garlic clove, minced
2 cups water
1 tbsp. brown sugar
2 tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground red pepper
1 16 oz. package pre-washed torn collard greens (or fresh!)

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.


Roasted Vegan Thanksgiving Vegetable Bowl

Sweet Roasted Squash and Carrots:
1 large carrot, peel, quarter and cut into 2″ long pieces
½ medium acorn squash, sliced
1 tbsp olive oil
1 tbsp brown sugar (plus a little extra)
pinch of salt
black pepper, to taste
Roasted Garlic Broccoli:
1 1/2-2 cup broccoli florets (cut large) (or romanesco cauliflower instead)
2 cloves garlic, minced
½ tbsp olive oil
pinch salt
black pepper, to taste
Roasted Brussels Sprouts:
1½ cups Brussels sprouts, trimmed and halved
½ tbsp olive oil
1 tsp brown sugar
pinch salt
black pepper, to taste
Mashed Creamer Potatoes:
1.5 lb bag of The Little Potato Company’s Baby Boomer potatoes (or whatever potatoes you have on hand)
1 cup vegetable broth
1 tbsp vegan butter
¼ tsp salt
pinch each of dried thyme and oregano
Easy Vegan Gravy:
1 tbsp vegan butter (or olive oil)
2 tbsp flour
¼ tsp each of onion powder, thyme, and oregano
1 cup vegetable broth
1 can cranberry sauce
¼ cup chopped pecans

Roasted Veggies:
Preheat oven to 425F. Prepare a nice BIG baking sheet lined with parchment paper. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet. Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet. Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven. Bake for 20-25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with ¼ cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.

Mashed Creamer Potatoes:
While everything is baking you can boil your potatoes on one element and make the gravy on another. Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (like Earth Balance or another vegan margarine), salt, dried thyme and oregano.

Easy Vegan Gravy:
In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for 1 minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency.) Simmer for 3-5 minutes until thick, adjusting the consistency with extra vegetable broth as needed.
Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy


Winter Squash can be used in a variety of ways. Try stuffing it with different ingredients such as sausage and apples or you can cut it into chunks and roast it with other veggies in the oven. You can slice the delicata or acorn squash into rings and roast in the oven to make a delicious appetizer for your Thanksgiving meal. In addition to using the squash in your actual meal, you can also use it in different baked goods like pumpkin pie, cookies and muffins.

Roasted Acorn Squash with Orange-Cranberry Glaze

From Mollie Katzen’s The Vegetable Dishes I Can’t Live Without

2 acorn squash, seeded and cut into quarters
Salt and freshly ground black pepper to taste
1 1/2 tsp cornstarch
1/2 cup freshly squeezed orange juice (strained)
1 tsp finely minced orange zest
1 tsp cider vinegar
1 1/2 tsp light-colored honey
1 1/2 tsp dried cranberries

1. Preheat oven to 425°.  Line a baking tray with foil and brush with olive oil.  Brush cut surfaces with oil as well, and sprinkle lightly with salt and pepper.  Arrange the squash, one cut-side down, on the tray and roast for 15 minutes.  Turn the squash so the other cut side is now facedown and roast for about 15 minutes longer or until fork-tender.  Remove tray from oven and set aside.
2.  In a small saucepan, combine the cornstarch with 2 Tbs of the orange juice and whisk until smooth.  Add the remaining orange juice, along with the zest, vinegar and honey; whisk to combine.  Place over medium heat and cook, whisking, for about 5 minutes, or until thick and shiny.  (The mixture will turn from milky orange to a translucent glaze.)  Remove from the heat and stir in the cranberries.  Season to taste with salt and pepper, if desired.
3.  To serve, arrange the squash wedges on a platter and drizzle with the glaze, about 2 Tbs per piece.


Pesto Pinwheel Rolls

For the arugula and walnut pesto:
4 cups baby arugula or mature arugula leaves with stems removed, tightly packed
3/4 cup walnuts
3 large garlic cloves, peeled
3/4 to 1 cup extra virgin olive oil
1 cup freshly grated parmesan or romano cheese
salt and pepper to taste

For pesto pinwheel rolls:
1 batch semolina bread dough
1 1/2 cups arugula pesto
non-stick cooking spray or olive oil to brush pans

For arugula and walnut pesto:
Place a heavy-bottomed skillet or frying pan over medium heat, add the walnuts and toast them, shaking the pan frequently to prevent scorching, until the nuts are shiny and fragrant. When they reach this point, immediately turn them into the bowl of a food processor fitted with a metal blade.
Add the garlic and arugula leaves, fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until it reaches your desired consistency.
Scrape the pesto into a bowl and stir in the grated cheese, then taste and add salt and pepper to your liking.
Store tightly covered in the refrigerator for up to a week.

For pesto pinwheel rolls:
Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.
On a lightly floured surface, roll the dough into a rectangle that is about 24-inches by 18-inches.Spread the pesto over the surface of the bread dough, leaving about an inch of one long edge clean.
Gently but firmly roll the dough, beginning at the long edge that is spread with pesto, jelly-roll style, until you reach the clean edge. Pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down and cut first in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)
Lightly cover with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)
Preheat oven to 400°F.
Bake the rolls for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.


Turnip Puff

6 cups cubed turnips or rutabaga
2 tbsp. butter
2 eggs beaten
3 tbsp. butter
1 tbsp. brown sugar
1 tsp. baking powder
3/4 tsp. salt
1/8 tsp. ground black pepper
pinch of nutmeg
1/2 cup fine bread crumbs
2 tbsp. melted butter

Preheat oven to 350F. Butter a medium size casserole dish. Boil turnip in a medium saucepan until tender. Drain and mash. Add butter and egg and mix well. Combine flour, brown sugar, baking powder, salt, pepper, nutmeg in a small bowl. Mix into the turnip mixture. Pour turnip mixture into buttered casserole dish. Combine bread crumbs and melted butter. Spread evenly over turnip mixture. Bake for 25 minutes or until light brown on top.


Cranberry, Apples and Fresh Ginger Chutney

4 cups fresh cranberries
1 cup raisins
1/2 cup white sugar
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1 tsp. minced fresh ginger root
1/4 tsp. ground cloves
1 cup water
1/2 cup minced onion
1/2 cup chopped granny smith apples
1/2 cup finely chopped celery

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.


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