Thanksgiving Share
November 22, 2014
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 tantrefarm@hotmail.com 734-475-4323
The cold weather is upon us, but we are warmed by the thought of many homes feasting in the bounty of the fall harvest. It is the end of one season and transitioning into the start of another. The end of the fall harvest finds us with a barn full of squash, garlic, and onions and a root cellar full of cabbage, potatoes and other roots ready to eat for the next several months. It is so important to rejoice in the abundance of this harvest! We are full with so many fine meals with friends to share the work and harvest. This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Thank you for being part of our CSA. We hope you enjoy this most abundant Thanksgiving Distribution.
Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.
-How to freeze: Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.
-How to use: steamed, stir-fried, chopped into salads or coleslaw.
-How to store: You will receive this unpeeled and unwashed, so that it will store better, so the leaves may look a little dirty or brown. It is best to store cabbage with its protective outer leaves until ready to use, so that it will last in the refrigerator for up to 1 month. When ready to eat, just peel off a few layers until you get to the crispy, clean leaves that will make it ready for eating.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; stores best in near freezing conditions around 32 degrees and 95% humidity; greens may last up to a week refrigerated in plastic bag
How to use: used in salads or soups, excellent grilled, sautéed, steamed, or baked, can be used raw for dipping; feathery leaves are tasty as an herb on fish or in a salad.
How to store: Detach leaves from bulb, wrap leaves in moist towel and store bulb in plastic bag in fridge for up to 2 weeks.
-How to use: Excellent in all cooking; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic
-How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea!).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water, cover with plastic wrap and refrigerate for up to 2 weeks; can also be dried upside down in warm, dry place.
-How to freeze: Chop the leaves coarsely and place 1 tablespoon of chopped herb into each compartment of an ice cube tray with water and freeze solid; add to soups, sauces, gravies, stews and casseroles, as needed. Can also be just chopped & put in bags.
*This is a very nutritious green–high in protein, calcium, iron, vitamins A, K, & C and contains many cancer-preventing antioxidants–well-worth freezing.
-How to use: Boil for 2-3 minutes or steam for 3-5 minutes, until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious), and then toss with red wine vinegar/olive oil/salt/pepper, or sesame oil/rice vinegar/soy sauce, or lemon vinaigrette, or just butter and salt; mix greens (most are interchangeable in recipes) into omelets, quiches, lasagna, casseroles, soups, stews, and gravies.
-How to store: Refrigerate unwashed in plastic bag for to 2 weeks.
-How to freeze: Blanch washed greens for 1-2 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store: can last for 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.
-How to use: Excellent for pies (For other ideas see winter squash)
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).
-How to freeze: Bake pumpkin until fork tender at 350 degrees, purée and put cooked pulp in freezer bags.
-How to use: soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.
How to use: Bake, steam, or boil so it cooks up to a creamy texture as nice addition to mashed potatoes, can be substituted or added to pumpkin or squash pies, or baked in a root bake, and often a key ingredient in making pasties.
How to store: Refrigerate in a plastic bag for up to 1 month; keeps at room temperature for 1 week; long term storage
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.
-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
-How to use: Boil, steam, bake, add to soups and stews, mash or scallop just like potatoes, excellent roasted.
-How to store: Keeps up to 1-2 weeks in the refrigerator in a plastic bag; can last for 4-5 months, if stored like beets, preferring cold and moist conditions.
Acorn (small, green ribbed squash with pale yellow flesh)
Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest)
Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage)
Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies.)
Heart of Gold (a sweet dumpling hybrid acorn squash; outer skin is cream colored with dark green stripes covering a fine-grained inner flesh that is orange when ripe; sweet rich flavor and can be baked, mashed or steamed)
Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape; makes a great bowl for stuffing with rice, breading, or soups)
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal.
-How to store: Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature.
-How to freeze: If you notice a squash is getting soft or a spot starts to rot, cook it immediately, and freeze it in freezer bags for future use. (See”Pumpkin” information.)
2 medium beets, grated
3 large carrots, grated
2 turnips, grated
1 watermelon radish, grated
2-3 scallions or 1 red onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop scallions, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator.
1/2 cup pureed, already baked, pie pumpkin
2 cups orange juice
1/2 to 1 teaspoon grated fresh ginger or more to taste
Combine pumpkin, orange juice and ginger in small pitcher; stir until smooth. If not drinking right away, cover and refrigerate any remaining. This nectar is best when consumed within 2 days. **Tips: Recipe can easily be halved for a single serving to be mixed in your glass. If fresh ginger is not on hand, substitute 1/4 to 1/2 teaspoon of ground ginger. Pumpkin may be stored, up to 1 week in the refrigerator, in a resealable plastic container.
2 tablespoons chopped fennel leaves
3 cups grated carrots (purple and orange)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
Mix together the fennel and carrots. Whisk the oil, lemon and mustard together. Pour over the carrots and mix well. Cover and chill for one hour or more before serving, stirring occasionally.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
2 tablespoons plum sauce
1 tablespoon minced scallion
3 tablespoons peanut oil
1 daikon radish, peeled, cut into matchstick-sized strips (could add watermelon radish as well)
2 tablespoons water
Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds. Add the water; cover. Cook until the daikon is tender, 1 to 2 minutes. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.
1 c. Brussels sprouts, cut in halves
1 c. carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
1 watermelon radish, julienned
3-4 onions, sliced
1 rutabaga, cut into chunks
1 c. white turnips, cut into chunks
4 garlic cloves, minced
1 c. winter squash, cut into chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh sage or rosemary
Preheat oven to 375 degrees. Combine any combination of vegetables above in large bowl, except parsley. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning. Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings.
2 rutabaga, roughly chopped
4-5 carrots, roughly chopped
2 T brown sugar or maple syrup
1?4 cup thick coconut milk (or light cream)
1?2 t nutmeg
salt to taste
Cook rutabagas and carrots in boiling salted water until tender, about 30 minutes. Drain vegetables, transfer to a food processor and purée with brown sugar, and cream until very smooth. If necessary, transfer purée back to pot and reheat.
1 large bunch kale, stems removed, leaves cut into strips
2 large cloves garlic, minced
1 Tbs minced fresh ginger
2 Tbs olive oil
juice of 1 lime
1 Tbs butter freshly ground pepper
1 medium onion, chopped
In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale and ¼ cup water and cover. Cook over low heat stirring occasionally until kale is just tender. Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.
2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray or oil
1 small butternut squash – peeled, seeded, and cut into large chunks
3 rutabagas, peeled and cubed
4 parsnips, thickly sliced
4 potatoes, halved
10 cups chicken stock or vegetable stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil (optional)
With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour. Preheat oven to 425 degrees F. Coat a shallow roasting pan with cooking spray or brush with oil. Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer over the vegetables and toss them with oil to coat. Evenly spread vegetables on the prepared pan and roast 30 minutes until nicely browned and cooked through. While the vegetables are roasting, simmer stock in a large pot over medium low heat. When the vegetables are done add them to the simmering stock and simmer together for about 10 minutes. Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon fresh sage or rosemary leaves
5 peppercorns
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, flat-leaf parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.
1 bunch Hakurei Turnips
1 lb Greens (such as spinach or kale), washed and torn into pieces
2 tsp oil, divide
½ cup chopped green onion
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper
Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.
2 cups Arborio Risotto Rice
2 lb. butternut squash or pumpkin, peeled, deseeded and cut into 2cm pieces
1 large or 2 baby fennel bulbs, trimmed and thinly sliced
1 onion, coarsely chopped
2 garlic cloves, crushed
1/3 cup unsalted butter, coarsely chopped
5 cups chicken or vegetable stock
1 cup white wine
1/4 cup grated parmesan
salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley
shaved parmesan, to serve
Preheat oven 350 degrees F. Place the rice, pumpkin, fennel, onion, garlic, butter, stock and wine in a large (2.5L – 3L) ovenproof dish. Cover with lid and bake in oven for 35 minutes. Remove the dish from the oven, uncover and stir for 3-4 minutes or until rice mixture has thickened. Add the parmesan, salt, pepper and parsley and stir for 1-2 minutes or until well combined. Serve with shaved parmesan.
1 head cabbage, shredded
¼ cup vinegar
1 cup onion, chopped
2 cups water
1 apple, chopped
3 Tbs sugar
salt
Salt the shredded cabbage and let sit for a half hour. Add remaining ingredients and simmer covered for one hour until cabbage is tender. Serve.