Falling into Place
With this being the last week of the 2014
summer share season, it seems like we had a pretty good season to analyze and
reflect upon. Some crops were better than others as is expected with such
diversity of products being offered, but that very diversity is a big part of
our stability. It’s sad when we don’t get as much sweet corn as we had planned
for, but it is not detrimental to the shares with so many other veggies out
there. With your support and understanding, we feel good about 2014, but it is
far from over.
Ending a multi-year transition, this year
every single crop we have is certified organic. It has taken us ten years to
transition to this milestone, with the squash family being the lone holdout for
the past few seasons. With production techniques learned from university
research, farmer testimonials, and finally the availability of good organic
seed varieties, we were able to have summer squash all season, in spite of some
early season cold temperatures. (In fact, the yellow squash was quite prolific
compared to the green zucchini!) Tomatoes did well for quite a while this year,
but the cool wet weather did them in early. Hope that you were able to preserve
some, if not, we have some jarred up for you at the market or in the Fall
Pantry Shares.
Thanks for taking time to learn more about
how local organic food is raised. Your food dollar is fully compensating for
the production, not only for the produce item itself, but the social and
environmental costs associated with food production. In farming, we feel a
responsibility to improve the quality of the land and eliminate any negative
impact on the soil and waters of the Commonwealth
of Kentucky.
Industrialized food systems often leave these externalities for others to pay
for. Hopefully you have a better understanding of the science behind the
cultural practices we employ in organic farming on your behalf.
Several years ago, we pretty much closed
down the packing shed not long after the first killing frost and subsequent
hard freeze. The markets fizzled out and we were tired. We were eating the last
of the various vegetables throughout the fall when it dawned on us others might
want some as well. The following year we planted for the Fall Shares with good
success and you, our customers, responded accordingly. Now the fall is the
favorite season for many. The cooler weather puts many of the fall crops in
their prime growing conditions giving us amazing flavors and richness. Your
access to local, organic food doesn’t have to end now. Sign up for the Fall CSA
season, or visit us on Saturdays at the Lexington Farmers Market Pavilion. We
will be there all winter again this year.
While you are at it, secure the bird of
your choice for Thanksgiving festivities this year. We had a great hatch and a
tremendous growing season with the turkeys. We offer both the Broad Breasted
and the Heritage varieties of turkeys to meet your expectations. Look for the
November issue of Cook’s Illustrated to see how the folks at America’s Test
Kitchen rated our turkeys. Their description of our quality is quite rewarding
after all that goes into raising them. We appreciate their interest in helping
farmers like us revitalize small farms with these truly magnificent birds.
Thanks again for you trust and support.
Each crop we plant has a relatively short window of opportunity to grow and
bear fruit for us to harvest. We hope you had fun preparing those wholesome foods
for your family, and even more enjoyment nourishing your body while savoring
the freshness and flavors. Watch for the online survey we are sending to you,
we value your feedback. Just remember, at Elmwood Stock Farm, we are militant
about organic so you can eat in Peace.
In Your Share
Lettuce
Green Onions
Bell Pepper
Potatoes
Red Kuri Squash
Sweet Potatoes
Fall Turnips
Decorative Gourds
Celery
Garlic
Swiss Chard
Recipes
Morning Sweet
Potato,
thanks to a CSA member for sharing this
delicious recipe
1 sweet potato, scrubbed and dried
¼ C plain or vanilla yogurt
1 T pure maple syrup
2 T chopped nuts (walnuts, cashews, almonds, etc.)
Heat the oven to 375°F. Pierce the sweet potato
several times with the tines of a fork. Place the sweet potato inside a loose
nest of foil. Bake until tender when pierced with the tip of a paring knife, 40
to 50 minutes. Remove them from the oven and let them cool enough to handle.
Open the sweet potato across the top, pushing the flesh slightly so it rises
out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and
serve. Make-Ahead Tip: One or more sweet potatoes can be cooked ahead of time
and kept refrigerated for about 5 days.
Sautéed
Turnips with Fresh Greens, serves 6
2 T olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 C raisins
3 T fresh lemon juice
10 oz fresh greens (chard, spinach, kale) coarsely chopped
freshly ground nutmeg
salt and pepper
2 T olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 C raisins
3 T fresh lemon juice
10 oz fresh greens (chard, spinach, kale) coarsely chopped
freshly ground nutmeg
salt and pepper
Heat the oil over medium-high heat. Add garlic,
turnip and raisins; cook about 1 minute. Add lemon juice; cover and cook 3
minutes at medium heat. Stir in the greens and cook just until
wilted. Sprinkle with nutmeg and salt and pepper to taste.
wilted. Sprinkle with nutmeg and salt and pepper to taste.
Scalloped Fall Squash and Potatoes, makes 6 servings
3 C favorite fall/winter squash, peeled and cut
in chunks
2 C diced potatoes
1/3 C chopped onion
1/2 C chopped cooked ground beef, sausage, or brat
2 C diced potatoes
1/3 C chopped onion
1/2 C chopped cooked ground beef, sausage, or brat
1/4 C flour
1 T chopped parsley or celery leaf
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 C cream or milk
2 T butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and meat. Whisk together flour, parsley, salt, pepper, and nutmeg with cream or milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350°F 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender.
1 T chopped parsley or celery leaf
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 C cream or milk
2 T butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and meat. Whisk together flour, parsley, salt, pepper, and nutmeg with cream or milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350°F 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender.
Sweet Potato
Hummus,
a Sarah Britton recipe
2
cups chickpeas, cooked
zest of 1 organic lemon, juice of ½ lemon
3 small sweet potatoes
1 tsp ground cumin
pinch of cayenne pepper (optional)
2-3 pinches sea salt
3 T olive oil
2 cloves garlic
Note: Don't get too hung up on the quantities of ingredients with this recipe - it's hard to make a mistake! Use more or less sweet potato than called for, more or less chickpeas if that suits you (or even leave them out!), omit the cayenne or throw in more if you like it spicy. Just work with what you have and what tastes good to you. Place sweet potatoes (with the skin on) in a baking dish in a 400 F oven and bake until very soft, about 45 minutes to 1 hour, depending on their size. Let the sweet potatoes cool down so that you can easily remove their skins - they should just peel off. Place them in a food processor with the remaining ingredients and blend on high to mix. Serve with a drizzle of olive oil, sprinkle of cracked black pepper, and whatever herb you have on hand. This is wonderful with raw veggies, healthy crackers, or pita bread. This dip doubles as an amazing sandwich spread, particularly on crusty sourdough with avocado, sprouts, and fresh herbs. Finally, you can use as a thickener for soups and stews.
zest of 1 organic lemon, juice of ½ lemon
3 small sweet potatoes
1 tsp ground cumin
pinch of cayenne pepper (optional)
2-3 pinches sea salt
3 T olive oil
2 cloves garlic
Note: Don't get too hung up on the quantities of ingredients with this recipe - it's hard to make a mistake! Use more or less sweet potato than called for, more or less chickpeas if that suits you (or even leave them out!), omit the cayenne or throw in more if you like it spicy. Just work with what you have and what tastes good to you. Place sweet potatoes (with the skin on) in a baking dish in a 400 F oven and bake until very soft, about 45 minutes to 1 hour, depending on their size. Let the sweet potatoes cool down so that you can easily remove their skins - they should just peel off. Place them in a food processor with the remaining ingredients and blend on high to mix. Serve with a drizzle of olive oil, sprinkle of cracked black pepper, and whatever herb you have on hand. This is wonderful with raw veggies, healthy crackers, or pita bread. This dip doubles as an amazing sandwich spread, particularly on crusty sourdough with avocado, sprouts, and fresh herbs. Finally, you can use as a thickener for soups and stews.
