• Celery
• Celeriac
• cabbage
• Brussels Sprouts
• Radiccho
• Daikon Radish
• Kale
• Leeks
• Shallots
• Garlic
• Winter Squash
• Pie Pumpkins (don’t throw out the seeds! They are delicious slow roasted with a bit of season salt or paprika)
• green peppers
• hot peppers
• green tomatoes
• beets or carrots
• Parsley
• Kohlrabi (giant, yet tender, use peeled, sliced and eaten raw or sauté or shred in a slaw)
• walnuts

We have been gathering the harvest little by little all week long. As we watch the weather and try to beat the deep freeze. We managed to get the tomatoes, peppers, parsley and kohlrabi before it went down to 30 degrees. The tomato bushes are all black today, a sign that they got really cold. Most of the peppers left on the plants are wilted and turning black as they were frost bitten. We have left crops that like a cold snap to encourage their sugars to flow: kale, Brussels sprouts and celeriac for harvest today. I just stepped out and it is about 27 degrees, too cold to harvest yet.

This whole week promises to be cold and crisp, nice weather for cooking and planning for a nice Thanksgiving meal. We got the idea of having our family celebration in the barn from some of our customers. I got carried away with the romance of the barn and ordered space heaters, lights and made garland. Then I spent one late afternoon in the barn when it got to 40 degree, my toes went numb and the romance faded. I thought of my father and mother in down coats carrying plates of steaming stuffing and turkey and abandoned the idea. We will all cram inside our house, and make our way through the buffet laid out in our tight kitchen. We will be warm and cozy and we’ll want to linger into the night.

Your farmers are settling in for the winter. We have planted the garlic, tulip bulbs and some of the cover crop. Just as we sit down to catch our breath the seed catalogs will start arriving, tempting me into another season of new varieties, sweeter carrots, more prolific squash and cucumber beetle resistant beans! We want to thank all of our members for sticking it out with us this season. There are always challenges in farming, we fully expect those challenges to increase as our climate changes and the pressure of new diseases , hotter weather and never dying pests continues. We hope to adapt with those changes, we hope you will join us for the challenge.

We are taking deposits for the 2016 season. We always have room for our returning members. We will have room for your friends and family who want to become part of La Finquita CSA. Please do have them contact us sooner rather than later. The best way is to send us a deposit check for $100 to ensure  membership for 2016. We appreciated the feedback many of you provided to us since the end of the regular season. You are welcome to send your comments to us now if you missed out last month. The comments help us contemplate doing things differently; will we dedicate space and water to growing corn? Will we look for a smaller romanesco so we can plant more of it? Will we get the timing right for Brussels Sprouts to produce during the regular season?

The four questions are:

1) What was your favorite part of being a member of La Finquita del Buho?

2) What vegetable would you like to see more of?

3) If you could change one (or more things) about your farm share, what would that be?

4) Will you continue your membership in 2016?

 

Feel free to send us your responses. There is plenty of time for us to think about how next season will look and what we will plant, we have until January to start planting!

 

Please check out the wreath shop! We have wreaths, bird feeders and a whole new selection of ceramics! I am happy to take orders holiday gifts, mugs, matching bowls, bird houses! We will be serving treats and tea and coffee the day after Thanksgiving if you come out to harvest your holiday tree or to wine taste stop in and say “Hi”.

 

We wish you all a thoughtful holiday season as we face the challenges of  a very complex world. Thank you for your support of our effort to grow delicious food and sustain our community. You are making a difference.

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.

1. 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.
2. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.
3. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.
4. 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.
5. 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

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.

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.

FRESH PUMPKIN BREAD

(From Reminisce, Nov1991)

 

3 1/2 all purpose flour

2 t baking soda

1 t salt

1 t each ground cinnamon and nutmeg

2 c sugar

1 c vegetable oil

4 eggs, beaten

1 t each vanilla extract

¾ cup buttermilk

1 cup raisins (optional)

1 cup walnuts, chopped

2 cups fresh pumpkin

 

1. Mix all dry ingredients in a large mixing bowl
2. Add eggs, oil, buttermilk, and sugar, mix well (I beat with a wisk)
3. Add pumpkin, vanilla, raisins and walnuts
4. Pour into two greased 9″ x 5″ loaf pans.
5. Bake at 350 degrees for 60-65 minutes or until bread tests done.
6. Let stand 10 minutes before removing from pans. Then cool on a wire rack.
7. Can be served fresh or frozen

 Kale Salad

 

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

* can use Bragg’s – a low sodium substitute for soy sauce

1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing.