Happy Thanksgiving

Thanksgiving is a great time to celebrate lots of things: family, friends, and the foods of the season. We want to thank all of our CSA members for supporting us doing our 2012 season.

If you’d like to eat lots of Detroit grown produyoungest Thanksgiving you should sign up for our 2013 Thanksgiving CSA box. For $50 you will get an extra share the Tuesday before Thanksgiving thamamas contain pie pumpkin, potatoes, sweet potatoes, dried herbs, winter squash, carrots, garlic, onions, leeks, and more.

Click “How to Join Our CSA for 2013” in the bar to the left to find out how to sign up for that and more.

Happy eating!

Week 19: November 17

We couldn’t have asked for a more beautiful day for harvesting and packing our final CSA for the 2012 season. We farmers will spend the rest of November putting our farms to bed for the winter, building the soil with cover crops and compost, and allowing the land to rest until spring. Winter also allows us time to slow down, look back on the past season, and plan for next year. In order to ensure we get the seeds we want  our seed orders need to be placed before the end of December, so we still have lots to do before the end of the year. But as we at this week’s bountiful boxes, what stands in our memories of the last season are the potatoes. The potato patch at Farnsworth was definitely the most collaboratively planted and tended crop of them all. We all came together to plant, weed, and harvest those potatoes and now the fruit of that collective labor can be found in your box!

It’s been a great season and we want to thank all of you, our CSA members, for all your support throughout this season. We couldn’t do what we do without you!

Potatoes (Farnsworth)

Leeks (Vinewood Knoll, Fields of Plenty)

Radishes (Vinewood Knoll)

Shallots (Buffalo St, Vinewood Knoll)

Salad Mix (Singing Tree, Fields of Plenty, Vinewood Knoll)

Garlic (Vinewood Knoll, Buffalo St, Fields of Plenty)

Sage (Buffalo St, Fields of Plenty)

Thyme (Singing Tree)

Winter Squash (Singing Tree, Fields of Plenty, Farnsworth, Singing Tree)

Plum Sauce! Delicious on pancakes, waffles, or straight out of the jar. (Farnsworth)

Pasta with Pumpkin Sage Sauce

  • 8 ounces linguine
  • 1 medium shallot
  • 3-4 garlic cloves
  • 2 sprigs fresh sage (10-12 leaves)
  • 1 tablespoon olive oil
  • 3/4 cup pumpkin puree (can use any winter squash puree)
  • 3/4 cup chicken or vegetable broth
  • 1/2 cup whole milk
  • 2 tablespoons parmesan cheese
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (7 to 8 minutes); drain. Meanwhile, mince the shallot, garlic, and sage. Heat olive oil in the pasta pot over medium heat. Add the shallot and garlic; stir for 3 minutes until softened. Add the pumpkin puree, vegetable broth, milk, cheese, and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced. Season with salt and pepper to taste. Add the pasta to the sauce, and mix well. Sprinkle each serving with the remaining sage.

Potato Leek Soup

  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram – dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Stir fried green cabbage with fennel seeds

Cabbage and fennel seeds go well together.  Here’s one take on it, but experiment with whatever you have in the kitchen.

1 1/2 lbs green cabbage
1/4 cup vegetable oil
3/4 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp sesame seeds
1 onion
1 tsp salt
2/5 tsp cayenne pepper
1 tbsp fresh lemon juice
1/2 tsp garam masala

 

1 Remove coarse outer leaves of the cabbage.
2 Cut in half, lengthwise and then core the sections.
3 Cut each section into very fine thin long shreds.
4 Put the oil in a large non-stick pan and set over medium heat.
5 When the oil is hot, put in the cumin, fennel and sesame seeds.
6 As soon as the sesame seeds start to pop, add the onion.
7 Stir and fry 3-4 minutes or until onion is browned a bit.
8 Put in the cabbage.
9 Stir and fry 5-6 minutes or until cabbage has browned somewhat.
10 Add salt and cayenne.
11 Turn down heat to medium-low, and cook, stirring now and then, for another 5-6 minutes or until onion is caramelized and soft.
12 Add lemon juice and garam masala.
13 Stir to mix.

Shallots?

Shallots are in the onion family and have a taste a little between an onion and garlic.  The flesh is a little less strong tasting than an onion.  They will add delicious delicate flavor to any dish.  Try caramelizing them and then sauteing some thinly sliced beets to serve with them.  Like onions or garlic  they can store well in a dry, cool place for a long time.

Week 18: November 10

Due to the time change we moved our box packing up a an hour this week so we wouldn’t be packing in total darkness.  The days are getting shorter though so all the plants that are actually still alive are growing VERY SLOWLY.  So you’ll notice this week lots of things that have been in the ground for awhile.
Fennel seeds are in the brown bags.  Most of the time we harvest fennel while they are in bulb form, but these plants kept on growing and eventually  flowered.  Then after more time and some pollination they produced these lovely flavorful seeds.  They were harvested weeks ago and dried in Minni’s kitchen, and now they can make their way into many of your fall and winter soups and other recipes.

 

 Salad Mix (Farnsworth, Buffalo St, Fields of Plenty, Singing Tree)

Beets (Vinewood Knoll, Fields of Plenty, Buffalo St, Singing Tree)

Cabbage (Fields of Plenty)

Radish (Salad from Vinewood Knoll, Daikon from Buffalo St)

Shallots (Fields of Plenty)

Dill (Singing Tree)

Turnips (Fields of Plenty)

Fennel Seed (Farnsworth)

Week 17: November 3

It’s hard to believe that November is already here. We’re trying to put our farms to rest for the winter as quickly as we can and still stay warm. Despite the lower temperatures we still have quite a few crops in the ground though. This week’s box is full of harvest veggies that give you an excuse to turn on your oven to roast some veggies and to provide a little extra warmth in your house at the same time!

Winter Squash (Singing Tree, Buffalo St)

Rutabaga (Buffalo St)

Jerusalem Artichokes (Farnsworth)

Dill (Singing Tree)

Swiss Chard (Singing Tree, Vinewood Knoll, Buffalo St, Fields of Plenty)

 Salad Mix (Farnsworth, Buffalo St, Fields of Plenty, Singing Tree)

Scallions (Vinewood Knoll)

Whipped Rutabagas

  • 3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, peeled and roughly chopped
  • 1 1/2 teaspoons kosher salt
  • 1 cup whole milk
  • 4 ounces cream cheese, cut into small chunks
  • 2 tablespoons smoked olive oil (if you don’t have smoked olive oil add a pinch more paprika)
  • 2 teaspoons smoked paprika
  • Freshly ground black pepper

Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef’s knife. Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga.

Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.

At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.

Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.

Jerusalem Artichoke Soup

Neither artichokes or from Jerusalem, these tubers are actually native to North America and were cultivated by Native Americans long before Europeans arrived on the continent. Related to and resembling sunflowers, Jerusalem artichokes are often called sunchokes.
  • 2 Tbsp unsalted butter
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 2 large garlic cloves, chopped
  • 2 pounds jerusalem artichokes, peeled and cut into chunks
  • 1 quart chicken stock or vegetable stock
  • Salt and black pepper to taste

1 Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

2 Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.

3 Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.

Sprinkle with freshly grated black pepper to serve.