Thanksgiving Harvest 2013
- Celery or celeriac
- Cabbage
- Brussels sprouts
- Salad mix
- Spinach
- Kale
- Cauliflower
- Broccoli
- Hot peppers
- Sweet peppers
- Daikon radish (large white radish, make sure to peel, they are so sweet!)
- Parsley
- Pie pumpkin
- Shallots
- Winter squash
- Bok choi – beautiful purple variety, eat it raw or steamed
- Apples
We have to say that the vegetables were a lot happier last weekend before the deadly cold snap. It was 23 degrees here on Wednesday and really took its toll on the few remaining tomatoes and peppers. The lettuce seems to recover by midday when the sun heats the hoop houses to about 70 degrees, but nothing keeps it warm during the night and the inside reaches the outdoor temperature within a few hours.
It has been nice to wake up on Sunday morning and amble about the house and not have to rush out to harvest. We have spent time going to soccer and lacrosse games. There is much to get in order before the winter settles in, but for now we just need a break.
These sunny days are a gift and make for beautiful afternoons. I have been busy in my studio turning pottery, I glance out at the sun and long for time to walk up Dick Road, but I am on a mission! I have managed to get some of the many pieces I have been working on from bone dry to bisque fired to glazed to you. Please do take the time to check out the pump house. There are many gift ideas for you to purchase. We have wreathes, birdfeeders, ceramic cups, mugs and bowls, and artist prints, holiday cards, and children’s books ( http://www.dianejacobs.net/work/ ). The pump house is open anytime over the next week. I am able to make special order ceramics or bird feeders (http://finquita.com/wordpress/?page_id=1899 ) for the holidays just let me know.
On Friday, November 29th and Saturday, November 30th Polly and I will be serving sweet treats and warm drinks to all those that come to our open house (in the little pump house and farm kitchen) from 11 – 4. Please bring your friends and family, a great place to stop and warm up after you have cut down your holiday tree.
We are taking sign-ups for 2014 season. Please do let us know if you plan to continue and send in your $100 deposit to reserve your spot. We have heard from over half of you which is great, as we plan for the coming season it is helpful to know who we can count on. Please tell your friends about La Finquita this is the perfect time to add new members before we fill up.
We wish you and your families a very happy holiday season. Thank you for being members of our community! We hope you will keep in touch over the winter.
Brussels Sprout Leaves with Bacon (or Pancetta)
Cut the stems and separate the sprouts into leaves. Thinly slice the tightly compact centers. Saute some diced onion and pancetta or bacon in olive oil unitil softened. Add the sprout leaves, season with salt and moisten with a little white wine and water of chicken stock. Cover and simmer for 10 to15 minutes, until tender. Taste for seasoning, grind in black pepper and serve.
Butternut Shrimp Bisque
Frank Brigtsen, Brigtsen’s Resturaunt
Ingredients:
- 3 Tablespoons unsalted butter
- 2 cups diced yellow onion
- 1 bay leaf
- 4 cups butternut squash (peeled, de-seeded, and diced into ½ – inch cubes)
- 2 cups peeled fresh shrimp
- 2 ¼ teaspoons salt
- 3/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground white pepper
- ½ cup shrimp stock (see NOTE)
- 6 cups heavy whipping cream
NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain.
- Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.
- Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.
- Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.
- Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.
- Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.
Julia’s Perfect Pumpkin Pie
First the pumpkin:
Preheat oven to 350. Cut and remove seeds from one medium sugar pie pumpkin, or 2 small ones. Bake in glass dish cut side down for at least 45 minutes, or until a fork easily pierces the entire wall of the pumpkin.
Remove from oven and let cool.
Next the crust:
For best results use a 9 inch pie plate and have foil and beans or pie weights available
4 tablespoons EACH cold unsalted butter and shortening, cut into pieces
1 1/4 cups flour
½ teaspoon salt
2 teaspoons sugar
3-6 tablespoons ice cold water
In a food processor, whirl the dry ingredients together, then drop the butter and shortening pieces into the processor and pulse a few times until the mixture looks crumbly and there are no lumps larger than peas.
Mix above mixture in a mixing bowl with 3 tablespoons of the cold water. Add water a ½ tablespoon at a time and mix until the dough is pliable and releases from the sides, but isn’t too sticky. After 3 Tablespoons or so it’s easiest to use your hands to bring the crumbs into a dough. Don’t wash the food processor yet.
Refrigerate in waxed paper as a thick disk for at least ½ an hour while you prepare the filling. After about 30 minutes, roll out dough until it’s about 13 inches in diameter. Fold it over, and place into a 10 inch pie plate. Trim edge to about ½ an inch beyond the end of the pie plate, tuck in crust and pinch the edge into a design. Lightly place some aluminum foil or parchment paper onto crust, then put in some pie weights to cover the bottom (or dried beans) This step helps to make the perfect pie shell. Bake for 10 minutes at 350 degrees.
FILLING:
2 cups pumpkin puree
1 cup brown sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon each ground cloves and nutmeg
½ teaspoon salt
1 1/3 cup half and half
4 large eggs
In the bowl of the food processor, remove any large clumps from the making of the crust, and add the pulp from the pumpkins, discarding the skin and any renegade seeds. Whirl the pumpkin until thoroughly pureed. Measure out 2 cups of the pumpkin, and reserve the rest for another use. (See soup recipe or add about a cup to any pancake or cookie recipe.)
In the bowl of the food processor, mix the pumpkin with the spices and the brown sugar. Remove to a saucepan, and heat until it’s lightly bubbling. In the bowl of the food processor, whirl the eggs with the half and half until mixed, then add gently to the warm pumpkin mixture. Cook for 2 or 3 more minutes, stirring a few times. Pour warm pumpkin mixture into the warm pie shell, and bake for about 25 minutes, or until center is still slightly wobbly. Cool on a rack for at least an hour. Enjoy with whipped cream or ice cream.
Brussels Sprouts With Ginger and Mustard Seeds
from Alice Waters of Chez Panisse
5 tablespoons light olive oil
1 pound brussels sprouts, trimmed until all leaves are torn off
Salt
2 tablespoons chopped ginger
2 tablespoons mustard seeds
1 teaspoon hot red pepper
1 lime
1. Heat sauté pan over high heat. Add oil and brussels sprout leaves, and season with salt.
2. Toss and brown until tender. Add ginger, mustard seeds and hot red pepper. Toss and cook for a minute more. Simmer until completely tender, 1 to 3 minutes.
3. Add the juice of half a lime. Taste and adjust salt and lime. Serve.
Roasted Brussels Sprouts with Bacon and Browned Onions from Chef Jonathan Miller
Everyone loves brussels sprouts with bacon. Here’s a version from Marquita farm:
1 stalk brussels sprouts
olive oil
1/4 pound bacon
1 large onion
Â
Heat the oven to 425. Strip the brussels sprouts off the stalk. Halve the Brussels sprouts lengthwise. Toss with a few tablespoons olive oil and some salt directly on a sheet pan. Peel your onions and slice them in half, then thinly crosswise. Slice the bacon into half inch pieces.
Roast the sprouts in the oven until lightly colored and crispy on their edges, about 40 minutes. Remove from the oven.
Heat a large skillet and cook the bacon until crisp. Remove with a slotted spoon and pour off all but a couple tablespoons of the fat. Add the sliced onions to the bacon fat in the skillet and sauté briskly until golden brown, about 10 minutes. Stir regularly to make sure they brown evenly. Remove from heat.
Combine the browned onions with the Brussels sprouts and the crisped bacon. Taste to make sure you like it, adjusting seasonings as necessary.
Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese
Brussels Sprouts – cut in half and tough guard leaves removed
Butternut Squash – peeled and medium diced
Butter – ¼ pound melted: 1 stick
Vegetable or chicken Stock – 1 cup
Lemon Juice – from one large or 2 small lemons
Chives – 1 Tablespoon chopped
Parsley – 1 Tablespoon chopped
Sage – 1 Tablespoon chopped
Taleggio Cheese – ¼ pound in small dice for easier melting (you can use fontina or gouda instead)
S & P to taste
1. Preheat oven to 350F
2. Toss the Brussels sprouts and half the sage with half of the melted butter
3. Toss the butternut squash and the other half of the sage and butter
4. Pour the Brussels sprouts onto a sheet pan and roast for fifteen minutes checking
regularly and tossing while in the oven to lightly caramelize
5. Pour the butternut squash onto a separate sheet pan and roast in a similar
fashion to lightly caramelize
6. Once caramelized remove from the oven and allow to cool
7. To finish the dish bring a large saucepan to medium heat on the stove
8. Add the squash and Brussels sprouts to the pan and gently stir to heat
9. After one minute add the vegetable stock to help the reheating
10. Once the mixture is hot add the cheese to melt over the mixture
11. Add the herbs and season to finish