Your share this week will include some combination of the following.
Micro Cabbages- This week you will find small, crisp cabbages in your share. (The French have an endearment “mon petit chou,” meaning “my little cabbage,” which seems applicable here.) Use these to perhaps create sauerkraut for the winter months and Thanksgiving feast.
Carrots- You will find lovely crisp carrots in your share. Perhaps use them in a soup, a shepherd’s pie (or gardener’s pie, for vegetarians), or roast them to savor their flavor.
Chard- The chard has been winding down. Perhaps use these colorful leaves in a warm, comforting soup this weekend.
Collards- Collards can be found in select shares this week.
Herbs- In share’s today, you will find the last of the herbs: parsley and little bit of cilantro.
Kale- Kale is extraordinary. Our kale plants may make it through part of the winter, perhaps even into spring. If you have kale in your garden, don’t rip it out; see how long it’ll keep producing. You can use kale in place of spinach, but it will need to be cooked a little longer.
Lettuce Mix- In this week’s lettuce mix, you will find Asian greens. It is a crisp, peppery mix that can be used just the same as a field greens mix.
Onions- There are bunching onions in today’s share. Use them soon, fresh or raw.
Radishes- This week, radishes will make an appearance in select shares.
Jerusalem Artichoke or “Sunchokes”- This relative of sunflowers has a few different names: sunchokes, sunroot, earthapple. The plants grew ten feet tall (or more) and sprouted lovely, sunflower-like flowers in August. What you’ll be receiving is the tuber or the root.
Egg and Cheese Shares
Green Hill Farms has once again supplied us with delicious and nutritious farm fresh eggs!
Also, this week’s cheese selection is: Cheddar.
Get yours today! Sign up for an egg and cheese share any-time throughout the season: just contact the farm for details and rates: email@example.com.
Sage & Onion Stuffing
From The Kitchn
- 16- to 18-ounce loaf rustic white bread, cut into 1-inch cubes, about 10 cups
- 4 tablespoons unsalted butter, plus an additional 2 tablespoons melted
- 1 pound yellow onions, diced
- 4 large stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup finely chopped fresh sage leaves
- Leaves from 4 stalks thyme
- 2 large eggs, beaten
- 2 cups turkey, chicken, or vegetable stock
- 1 teaspoon salt
- Freshly ground black pepper
- Preheat the oven to 225°F. Spread the bread cubes on a large baking sheet and bake for 90 minutes or until quite crisp, stirring every half hour.
- Heat the butter in a heavy skillet set over medium-high heat. Add the onions, celery, and garlic and cook, stirring frequently, for 10 minutes or the vegetables are very soft. Stir in the sage and thyme and cook for 2 more minutes, then turn off the heat.
- Beat the eggs with the broth, salt, and a generous quantity of fresh black pepper. In a large bowl, fold together the toasted bread cubes with the cooked onions and celery, then stir in the egg-broth mixture.
- Spread in a lightly greased 3-quart baking dish and drizzle with the additional 2 tablespoons melted butter.
- At this point the dressing can be covered with foil and refrigerated overnight or up to 24 hours.
- When ready to bake, heat the oven to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.
Kale Salad with Blood Orange & Meyer Lemon
From The Kitchn
- 1 bunch kale (about 1 pound)
- 4 small blood oranges, segmented, juice reserved (about 3 tablespoons juice)
- Zest of 1 Meyer lemon (about two teaspoons)
- 1 large shallot, finely chopped (about 2 tablespoons)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Wash kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice leaves crosswise into 1/4-inch-wide ribbons.
- In a large bowl, whisk together the blood orange juice, Meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and, using your hands, massage the dressing into the leaves. Add the blood orange segments and toss to combine.
- Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.
Roasted Cabbage Slaw with Hazelnuts & Lemon
From The Kitchn
- 1/2 head red cabbage
- 1/2 head Savoy cabbage (or other green cabbage)
- Olive oil
- 1 1/4 cup hazelnuts
- 1 lemon, juiced, about 3 tablespoons
- 1 teaspoon honey
- Flaky salt and freshly-ground black pepper
- 1 ounce Gruyere cheese, optional
- Heat the broiler (top element) of your oven.
- Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.
- Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes. You’re not cooking the cabbage completely through — you’re trying to add as much color and crispiness to the edges as possible.
- Remove the cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 350°F. Roughly chop the hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely — the size of the hazelnuts, the baking dish, and your oven will all determine the actual roasting time).
- Whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey.
- Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste. Toss with 1 cup of the toasted hazelnuts. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish generously with shaved Gruyere cheese. Serve warm or at room temperature.
Whipped Sweet Potatoes with Coconut Milk and Vanilla Bean
From The Kitchn
- 2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
- 1/2 cup coconut milk (or whole milk or cream)
- 2 to 3 tablespoons packed brown sugar
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
- Ground cinnamon, to taste
- Kosher salt, to taste
- Chopped fresh parsley leaves or coconut flakes, for garnish (optional)
- Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.
- Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.
- Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.
- Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.
- Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)
- Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.