Produce |
Large
Onions JC IPM
Carrots JC IPM
Potatoes PF IPM
Rutabaga PF
Peeled Butternut PF
Collards LM
Green Peppers LM
Beets LM
Gill Feather Turnips EF
Green Cabbage LM
Zucchini LM
Baby Bella Mushrooms PG
Medium
Onions JC IPM
Carrots JC IPM
Potatoes PF IPM
Rutabaga PF
Peeled Butternut PF
Collards LM
Green Peppers LM
White Mushrooms PG
Purple Top Turnips PF
Small
Onions JC IPM
Carrots JC IPM
Potatoes PF IPM
Purple Top Turnips PF
Peeled Butternut PF
Collards LM
Green Peppers LM
Summer Squash LM |
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Joe Czajkowski JC IPM
Plainville Farm
Lady Moon Farm LM
Enterprise Farm EF
Phillips Gourmet Mushrooms PG
Due to availability not all shares will have the exact same contents. |
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Greetings! |
What a snowy weekend! We hope you are all cleared out and stayed safe and warm during the blizzard. There is an incredible amount of snow out there!
The shares are packed a day early as we are heading out tomorrow morning on our once yearly farm vacation! We are traveling to southern shores NC in search of some warmer temperatures and some much needed quiet and down time. We are thankful to be able to get away and to have found a beautiful 5 bedroom house for $100 per night.
Reminder:
There will be no deliveries next week!
The week of February 20th.
There are only 5 weeks until the spring shares begin! Please sign up early as we need to plan for planting! The form is online.
We'd like to especially thank those of you who took advantage of our summer promotion. We had more than 75 previous members sign up for summer early. This enables us to buy seed and other things we need to get started for spring. THANK YOU!
There are still some outstanding fall and winter payments. Please check your records as it makes it easier on us to not have to track people down. Please send your payments to the farm ASAP. Any questions, please call or email.
Please take advantage of the delicious recipes below.
Many blessings
-Ashley, Ethel & the farm family
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Kitchen-Sink Chicken Stew
Ingredients
- 8 skinless chicken drumsticks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced large
- 1 large carrot, diced large
- 1 large celery stalk, diced large
- 3 garlic cloves, smashed and peeled
- 1 large russet potato, diced large
- 1 pound collard greens, stems removed, leaves torn
- 1 large can (48 ounces) vegetable juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons white vinegar
Directions
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Season chicken generously with salt and pepper. In a 6-quart Dutch oven or heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes. -
Return chicken to pot; add vegetable juice and Worcestershire. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving.
Rutabaga Gratin
Ingredients
- 1 1/2 cups boiling water
- 1 cup raw cashews
- 1 tablespoon nutritional yeast
- 2 slices rustic bread, torn into small pieces
- 2 small rutabagas (1 1/2 lb.), peeled and cut into about 1/8-inch-thick slices
- kosher salt and freshly ground black pepper
- 4 teaspoons chopped fresh thyme
- 4 teaspoons chopped fresh marjoram
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon extra-virgin olive oil
Directions
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Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season with salt to taste. Set aside. -
Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.) -
Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, and some of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs. -
Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
Lemon and Caper Mashed Potatoes
Ingredients
- 2 pounds potatoes, peeled and quartered
- Coarse salt
- 6 tablespoons unsalted butter
- 3/4 cup milk
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons capers, drained and coarsely chopped
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon zest
Directions
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Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes. -
Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch. -
Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.
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