CSA News, Week 21

It's Fun to Eat This Way!

Having your CSA farm share with Elmwood Stock Farm, in part, helps us manage the production and harvest of our crops. Another very important part is the experience you have trying different recipes with your favorite vegetables, and even eating things you may not be familiar with.  Eating seasonal and eating local is not just a trend, it is part of our evolution.  Though our American culture seemed to forget for a while with the ease and availability of refrigeration, transportation, and new packaging technologies, many are returning to the ideas of eating whole foods, well-balanced meals that include vegetables, and locally produced organic items bursting with nutritional benefits.

Hopefully when you explore each week’s bounty there is a bit of an adrenaline rush like a surprise or receiving a gift. Since even we do not know exactly what will be ready to be harvested for the shares until the morning of your pick-up, how could you? We do know the secure feeling we get when the barns are well stocked with hay for the winter, so it must feel pretty good to have your kitchen well stocked for the week.  While managing a busy schedule, at least you know there is something good to eat at home, and you can avoid the trappings of processed foods away from home. We have enjoyed the stories you relay to us, and we can picture you opening the box or bag, reading the riveting newsletter cover to cover, planning a menu for the week, and properly storing your items in their best environment, or prepping and cooking ahead for the week.  We appreciate knowing that our efforts to provide really good food are rewarded with you having a fun eating experience. 

As your farmers, we see the seasonal abundance of certified organic food at the farm. Since we have access to all of it every day, we don’t have to plan out too far in advance what we eat, and we don’t need to purchase many off-farm items. Almost everything we eat is organic and for that we feel very fortunate.  When we travel, or when we purchase fruits that we don’t grow, we stick with organic as much as we can. Naturally, we encourage you to support other organic farmers as well, wherever or whenever you can. Certified organic is more readily available these days, and the health benefits are documented. It is really too important not to do it. 

At the time of the year, with all the different shapes and sizes of hard squash being harvested and stored, and the various colors and types of potatoes about, be sure to try different recipes as the days get shorter and you find more time in the kitchen. You might want to think about getting some extra greens for the freezer, get some spuds tucked away, or get the freezer secured with beef or chicken while access for you is easy. When attendance it down on a cold farmers market day, we ask “what are people gonna eat this week, because they missed the market?” By having your share conveniently delivered near your home, we know that all of you will eat well no matter the weather. If you need any extras now for stocking up, please email or call to let us know and we’ll pack a special order for you to collect with your share.

Next week is the last week for your summer CSA share. (Round up those extra boxes to return!) If you are considering the fall season, now is a good time to sign up. If you plan to shop the farmers market instead, know we will be in downtown Lexington every Saturday morning, forever. Whatever you do, keep your kitchen stocked with local organic food if you can, and you will find it easy to eat well year-round. Have some fun with it, try some new recipe ideas. Be well nourished! Our hope is that you have as much fun as we do when it’s time to look around the larder and see what there is to eat.

In Your Share:

Delicata Squash

Kale Greens

Hot Pepper

Sweet Pepper

Potatoes

Yellow Squash

Sweet Potatoes

Green Onion

Lettuce

Recipes:

Kale Citrus Salad

1 bunch kale, leaves torn off the stalk

1 jalapeno, seeded and sliced very thin

3 whole tangerines/clementines OR 1 orange, peeled and cut into bite sized chunks

4 oz goat cheese

¼ C orange juice

2 T olive oil

1 clove garlic, pressed or grated

1 teaspoon sugar

salt and black pepper, to taste

1 heaping T sour Cream OR plain Greek yogurt

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.  Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.) At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

Stuffed Bell Peppers
3-4 green bell peppers, cut tops off and remove seeds

2 T vegetable oil

1 lb ground beef (you could probably make 4-5 peppers with this amount)

1 C finely chopped onions

½ C finely chopped peppers (use the excess from the tops of the peppers)

1 clove minced garlic

Parsley or celery leaf, to taste

1 tsp salt

½ tsp ground black pepper

2 C of cooked rice

8 oz tomato sauce

shredded cheese

Preheat oven to 350°F. Cut tops of peppers off and remove all the insides. In a large pot of boiling water, boil peppers for 2-3 minutes, lay on paper towels to dry. In a large skillet heat oil over medium-high heat. Add onions and chopped peppers, cook until soft.  Add beef, garlic, parsley, salt and pepper. Cook until meat is browned. Add cooked rice and tomato sauce, mix well. Pour just enough water in a baking dish to cover the bottom.  Stuff peppers with mixture and cook until tender and heated through, about 25-30 min.  Remove from the oven and immediately sprinkle with shredded cheese. 

Kale Enchiladas, Simply in Season, serves 4

1 pound kale greens, stemmed and finely chopped; finely chop stems also, set aside

2 tsp oil

2 diced onions

2 garlic cloves, minced

1 tsp ground cumin

¼ tsp pepper

1 ½ C ricotta or cottage cheese

3 C tomato sauce

2 T taco seasoning

8 corn or flour tortillas

1 C shredded cheese

In a deep frypan, sauté onions and garlic in oil with chopped kale stems until softened, 10 minutes.  Add cumin, pepper and greens and cook until greens are wilted, about 5 minutes.  Add water if necessary.  Remove from heat.  Mix in ricotta cheese and set aside. Combine tomato sauce and taco seasoning and pour 1 C in bottom of 9 x 13 baking sheet. Spoon greens/cheese mixture into tortillas, roll up, and place seam side down in baking pan.  Pour remaining sauce evenly on top, covering all edges.  Cover and bake in preheated 350° oven for 40 minutes. Sprinkle shredded cheese on top and bake uncovered another 10 minutes.

Yellow Squash Patties

6-8 medium yellow squash, shredded

1 onion, shredded

1 ½ T salt

1 C all-purpose flour

½ C organic cornmeal

1 egg, lightly beaten

1 C shredded Cheddar cheese

ground black pepper to taste

1 T vegetable oil

In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.  Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

Crash Hot Potatoes, adapted from The Pioneer Woman

10-12 small round potatoes

3 T olive oil

Kosher salt, to taste

black pepper, to taste

rosemary, or other herb of choice

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.  On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.  With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)  Bake in a 450 degree oven for 20-25 minutes until golden brown.

Sweet Potato Wedges adapted from Lorna Sass

2 lb sweet potatoes, scrubbed

2 T olive oil

1 tsp chili powder

1 tsp soy sauce

salt and freshly ground black pepper

Set two racks in middle section of oven. Line baking sheets or large, shallow roasting pans with foil. Preheat oven to 450°F.  Halve potatoes crosswise (no need to peel). Cut each piece in half lengthwise. Then cut each piece into wedges about ½ -inch thick. Spread out on baking sheets. In a small bowl, blend oil, chili powder, and soy sauce. Dribble half of oil mixture over each batch of sweet potatoes and toss to coat. Arrange wedges in one layer with a little space between them. Sprinkle liberally with salt and pepper. Roast for 12 minutes. Turn slices over. Reverse shelves for baking sheets. Continue roasting until potatoes are tender, 8 to 12 minutes more. If needed, sprinkle with additional salt, serve hot.

Week 20, CSA News

Are you Signed Up for the FALL SEASON? Go online or call us at the farm to organize your Fall shares today.

 

 Transition Time

With the tree leaves turning all shades of yellow and red, the walnuts falling, and some fall crops coming in, it signals us to think differently about what to eat in the coming months. Years ago, we more or less shut down produce operations shortly after the first killing frost, now we have the good stuff virtually year round. With your support, we have built a reliable program to ensure you have access to the most wholesome food around. There are only three weeks left in your “summer share”, so here are some options to keep eating well.

Our Fall CSA share starts the week following the last summer share, so nobody will miss out on all the good veggies. The fall program is five shares over ten weeks and timed to coincide with the holiday cooking schedule. All colors of potatoes are secured in the cooler and the sweet potato harvest has begun. Fall squash abounds, and the lettuce and greens will be in their prime in cooler weather. Check on our website for the amended pick-up location schedule and get signed up.

The leadership of the Lexington Farmers Market is working to put a weather wrap around the North end of the downtown pavilion to make for a better marketing environment for its customers and vendors. We toughed it out all winter last year, along with a few other farms. As cold and snowy as it was, customers still prefer the Saturday outdoor market to an indoor location. Short Street will remain open and there will be patio heaters inside for additional comfort. With these amenities, the honey and flower farmers can keep coming as well. And you can be assured that we will be downtown each Saturday.  

When making your Holiday cooking plans, be sure to secure the perfect Turkey or that Leg-of-Lamb that is part of your family tradition. We have the best turkey crop we have ever had at Elmwood Stock Farm. Things started with a great hatching percentage, albeit a bit late due to a cold spring. Using knowledge that we have learned over the years about rearing young poults and employing improved pasture management systems, the turkeys look great. We take pre-orders for every turkey. You can sign up at the market or via email, but do not put it off as the more popular sizes may sell out. Information about the organic Heritage and Broad Breasted breeds are on our web blog – the site where all of your CSA Farm share newsletters are archived.

Beef and lamb is now available as well. With all the rain throughout the summer, the pastures are flush with good clovers and bluegrass to boost our grass fed program. Various cuts are available at the market, but you may want to reserve several strip steaks, or a leg-of-lamb for that special holiday treat. You can pick one up now, or we can hold it for you until you are ready to prepare for family or friends.

As the shorter cooler days of fall descend upon the Bluegrass, there are still lots of ways to access local organic food. We will make it as easy as we can with the Fall CSA delivery schedule, and you can always set up a time to stop in at the farm. We grew some extra Roma tomatoes with the intent to have diced tomatoes, marinara, ketchup, and salsa available for you in BPA free jars. You have our email address for special orders, or feel free to phone and talk over any questions.  Consider being a year round CSA Shareholder and sign up for one of the Winter CSA options we offer in January through March – we’ll have details available after Thanksgiving.

We can be found in the Pavilion in downtown Lexington on Saturday mornings. On a cold or wet Saturday morning, bundle up and come see us at the market. We will be genuinely glad you did, and we have more time to talk and share stories with you than the busy summer markets allow. Secure some extra greens and freeze them for the winter months. The organic meats, a sample CSA share, or the jarred tomato products make great gifts – we also offer gift certificates. 

Thank you for your loyalty, and know we are proud to be your farmer all year!

In Your Share :

Celery

Garlic

Lettuce

Sweet Pepper

Potatoes

Spaghetti Squash

Sweet Potatoes

Fresh Herbs

Lacinato Black Kale

Hot Pepper

Radishes

Recipes:

Baked Spaghetti Squash with Beef and Vegetables, from All Recipes magazine, serves 6

2 to 3 lb. spaghetti squash, halved lengthwise and seeded

1 lb. ground beef or 1 package Italian sausage, removed from casing

½ C green bell pepper, diced

½ C red bell pepper, diced

¼ C red onion, diced

1 clove garlic, chopped

14.5 oz. diced tomatoes, drained

½ tsp dried oregano

½ tsp dried basil

¼ tsp salt

¼ tsp black pepper

2 ¼ C shredded sharp cheddar cheese, divided

Preheat oven to 375°F.  Place squash on a baking sheet, cut sides down and bake 40 minutes, or until tender.  Cool slightly to handle, then shred with a fork and set aside. Reduce oven temperature to 350°F.  Lightly grease a casserole dish. In a large skillet over medium heat, cook the ground beef until evenly browned. Drain off most of the fat, then mix in the green pepper, red pepper, onion and garlic. Continue to cook and stir until vegetables are tender, about 5 minutes. Mix the shredded squash and tomatoes into the skillet, and add seasonings.  Cook and stir until heated through.  Remove from heat and mix in 2 C cheese until melted.  Transfer to prepared casserole dish. Bake 25 minutes.  Sprinkle with remaining cheese and continue baking 5 minutes more until cheese is melted.

One Skillet Sweet Potato Burrito Bowls

1 pound (heaping 2 C) sweet potatoes, peeled and cut into bite-sized chunks

3 T olive oil, separated

1 C chopped sweet bell pepper

1 C rice (uncooked white rice OR pre-cooked if brown rice)

1 14.5 oz. can diced tomatoes OR equivalent diced fresh tomatoes

1 15.25 oz. can black beans OR equivalent of home-cooked beans

1 C frozen corn

½ tsp minced garlic

½ tsp chili powder

1 tsp cumin

2 C vegetable or chicken broth

2 T fresh lime juice, optional

1 ½ C shredded cheddar cheese

Toppings: sour cream, along with other options such as chopped cilantro, chopped avocado or guacamole, chopped fresh Roma tomato

In a large skillet over medium high heat, combine 2 T olive oil with all of the sweet potatoes. (If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.) Sauté the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining 1 T olive oil and the rice.  Cook, stirring constantly for 2-3 minutes at medium heat. Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through. Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the skillet for 1-2 minutes to allow the cheese to melt. When serving, top your burrito bowls with sour cream and/or any other desired toppings.

Simple Radish Salad
1 bunch radishes, greens removed
2 tsp sesame oil
3 tsp lemon juice
salt and pepper
dash soy sauce
toasted sesame seeds or pumpkin seeds

Wash radishes and slice pretty thin, then toss with the dressing ingredients.   Store refrigerated.  Toss on a few seeds as a garnish when ready to serve.