Eaters' Guild

Greetings--
So not to confuse, this is an off delivery week.  My intention is to coordinate notes with delivery, but just now, there is little time when two hands are available, and when the two hands come together, the computer isn't always the first place I go--So be it, and forgive me my woe-is-me excuse.  GIven I started this two days ago...let's get this typed and off.  I'm leaving a few more recipes below.  Seems like everyone is in the swing of this winter fare--I've heard little  by way of needing preparation tips, and even less root weariness....this is great!  Given we are mid-way the winter distribution, it's all downhill from here.  Veggies next week are the same as last.  The cooking greens are hanging in.  SInce the collards were beginning to look a little rough, we turned the cows out to pasture in them.  You ought to see how pleased they are with this--the rows of stalks also provide a great windbreak.  When you're a cow, there's little more you ask for mid- winter.  The kale still looks great.  I've noticed in cooking the kale, that if you want it real tender, perhaps a little more water is needed to steam it.  Winter is dehydrating in all ways, the kale is not spared.  In anticipation of February's signature cold, and since the snow has reduced to very little, in terms of insulation for the kale plants, we expect one more delivery, maybe two, with kale--and then we will begin sprouting for something leafy, (and hopefully, green).  More carrots were dug this past week, they are still crisp and sweet.  On that note, I'll quit the jabbering, and get to recipes.
Have a great weekend--
Be well,
Laurie, Lee, Iris and Leif

 

Root veg. suggestion/Reminder--are you roasting your roots?  SImply chop your roots to approx. same size--coat with garlic infused oil sprinkle with coarse salt and herbs, and roast in 400F oven, stirring occasionally, for 30-45 minutes.  Great method to clear out the crisper for next delivery.  Once roots are roasted, they can be stored in the fridge to eat on salads, sandwiches, or puree with broth as a sweet soup.  ENJOY!!
 

Hi and Happy New Year to you!

We're enjoying the quiet stillness of the present snowfall.  Iris is taking full advantage of the weather by cross-country skiing around the farm at least once a day.  On days like this, the chickens venture only the first few feet out from their coop, and the goats go only far enough to remind you of feeding time, even if it really isn't feeding time.  The cows are the most adventuresome, weathering all weathers, as long as the winds are still, otherwise finding shelter in the barn.  We traveled today to the library.  There, I found a very nice cookbook, full of recipes and storage/preservation tips for all foods grown and harvested.  It is the latest edition of The Rodale Whole Foods Cookbook.  I do believe after I return it to the library, I will be finding a copy to purchase for the farm's kitchen library.

I trust you've identified your produce by now, but let's review anyway.  I spoke with a couple folks just this week who said they finally googled identification of some of the veg.  So, it seems that we neglected this on our end...sorry for that.

Kale and Collards are being distributed as "heads" or so we are calling them.  During the growing season, we harvest the individual leaves of the plants and bunch them with a twist tie--now that the plants are no longer growing, we are cutting the very top (head) of the whole plant, giving you some of the larger, thicker leaves, as well as some of the tender, small leaves right at the top, central part of the plant.  Kale is ruffly, while the collards are flat and roundish, actually resembling loosely headed cabbage at the top.  These are great in soups, and the kale especially often be used in recipes calling for cooked spinach.  In this case, kale will need to be cooked longer, and will likely have a more obvious presence in texture.  Collard leaves can be stuffed as you would cabbage, and I have had them raw, used in place of tortillas/pitas in wrap sandwiches.

Turnips and rutabaga are similar in appearance, turnips are a round, white root with purple tops; rutabaga is oblong, and the flesh is yellowish, with purple tops.  In recipes I notice that rutabaga and turnips are often interchangeable, with the exception that turnips hold more water, and need time to drain in baked recipes.  TO do so, cut/shred the turnip as instructed, sprinkle with salt, and let sit 30 min. or so, in a colander over bowl or sink.  If desired you can squeeze or press excess water from the turnips before adding to recipe.

The other roots, carrots, beets, onions and potatoes don't need introductions--and likely you are finding or have favorite preparation methods of these roots.

We hope you can find the time to enjoy the snow--be it standing in the powder knee high, or viewing it through a window from the warm comfort of home.
Be well,
Laurie, Lee, Iris and Leif