Thanksgiving Harvest 2016

• Salad mix
• Arugula
• Sage or thyme
• Parsley
• Kale
• Celery or celeriac
• Cabbage
• Broccoli, cauliflower or romanesco
• Brussels sprouts
• Green peppers
• Hot peppers
• Tomatoes (green tomato pie or fried green tomatoes here we come!)
• Winter squash
• Pie pumpkin
• Shallots
• Onions
• Leeks
• Walnuts
• Radicchio
• Fennel

There are so many veggies out there I had better make this short! This will be a Thanksgiving to remember. We find the more veggies on the table the better so enjoy some of these treats with your turkey or ham.

We will have wreaths and ceramics as well as artist prints for sale in the show room as you stop in to get your veggies. Rosario has been working to mouse proof my studio and showroom, but alas it is not completed. We will have to put up and take down the display in order to protect our wares from those buggers. If you stop by on Sunday they will be up, Monday it is back to work for Rosario so it will be all boxed up.

On Friday 11/25 and Saturday 11/26 from 11- 4  and the showroom will be completed and treats will be available. I am making my grandma’s cinnamon rolls on Friday morning so stop by the farm for coffee, tea, cider or hot coco and pick up some gifts for the holiday season.

We encourage you to let us know about your plans for 2017. We will begin ordering potatoes next week and seeds in the month of December. It is vital for us to know if you will remain a member of our vegetable community. Please do send us word via email. Even better send us a check for $100 to reserve your spot. In these hard times it is even more important to respond locally and support what we can do in our neighborhoods and communities.

This Thanksgiving will be one of the hardest in recent memory as we struggle with the turn our country and potentially our world has taken. There is action that needs to be taken and there is thanks that needs to be given. Our Family dinner will be punctuated by a discussion lead by my sister about the whitewashing and erasure of indigenous histories, settler-colonialism, and more. We will discuss Standing Rock and finding ways to support our indigenous brothers and sisters.

If you are interested in finding out more information here are a few suggestions:

• Signal Fire (http://www.signalfirearts.org – art-and-activism organization) created a reader for Thanksgiving

By digging deeper into our potential for love and gratitude, our capacity for compassion, we will find our way from despair to action. – CODEPINK.org

2)For more information on Standing Rock go to http://sacredstonecamp.org

3) Indigenous Environmental Network

https://www.facebook.com/ienearth/videos/

There are so many other issues to discuss around the recent election. Hopefully these discussions can happen after the meal so that the food can be enjoyed.

Finally; We give thanks to you. We appreciate your commitment to our endeavors to provide you and your family with vegetables and fruit this season. We look forward to continued friendships and discussion in the years to come.

 

 

Roasted Cauliflower and Radicchio Salad

GOURMET NOVEMBER 2004

Yield: Makes 8 to 10 servings

Active Time: 45 min

Total Time: 1 1/4 hr

Ingredients

• 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup white-wine vinegar
• 1 1/2 tablespoons finely chopped shallot
• 2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
• 1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
• 1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
• 1/2 cup hazelnuts (2 1/4 ounces),toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Preparation

1. 1. Put oven rack in middle position and preheat oven to 450°F.
   2. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
   3. Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Cooks’ notes:

 

Arugula Pesto with Herbed Ricotta Gnocchi
Pesto
2 cloves garlic, peeled and pressed
1/4 cup pine nuts, toasted
1 1/2 cups arugula leaves, well rinsed and towel-dried
1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
1/4 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and freshly ground pepper, to taste

Gnocchi
1 cup semolina flour
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh fennel leaves
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1 pound whole-milk ricotta cheese, drained
Olive oil, for tossing gnocchi
12 lemon gem marigolds

1. Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)

2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.

3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.

4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.

The Complete Kitchen Garden
Text copyright © 2011 Ellen Ecker Ogden

Arugula Pesto

 MAX SUSSMANELI SUSSMAN SEPTEMBER 2012 THIS IS A COOKBOOK

Ingredients

• 1/2 cup (2 oz/60 g) walnut pieces
• 1 garlic clove, minced
• 2 cups (2 oz/60 g) packed arugula leaves
• 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
• Kosher salt
• 1 cup (8 fl oz/250 ml) extra-virgin olive oil

Preparation

1. 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

 

Roasted Acorn and Delicata Squash Salad

AMY CHAPLIN OCTOBER 2014 AT HOME IN THE WHOLE FOOD KITCHEN

Yield

Serves 4 to 6

Ingredients

1.  1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3″ slices
2. 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3″ slices
3. 2 tbsp plus 1/4 cup extra-virgin olive oil, divided
4. sea salt
5. freshly ground black pepper
6. 4 tsp unpasteurized apple cider vinegar
7. 1/2 cup cooked wheat berries, drained, cooled
8. 2 oz small red or green mustard leaves (about 4 cups, loosely packed)
9. 2 oz arugula leaves (about 4 cups, loosely packed)
10. 1/4 cup thinly sliced red pearl onions or shallots
11. 4 oz aged goat cheese, rind removed, shaved
12. 1/4 cupSpiced Pumpkin Seeds

Preparation

1. 1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
   2. Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
   3. Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
   4. Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

 

 

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

SUE LI EPICURIOUS OCTOBER 2014

Yield:Makes 8 servings

Active Time: 20 minutes

Total Time: 35 Minutes

Ingredients

1.  3 tablespoons vegetable oil, such as grapeseed
2. 1 tablespoon toasted sesame oil
3. 1/3 cup rice-wine vinegar
4. 1 large pinch ground white pepper
5. 1 tablespoon Szechuan peppercorns, lightly crushed
6. Kosher salt
7. 1 1/2 pounds Brussels sprouts, trimmed
8. 3 celery stalks, thinly sliced (about 1 cup)
9. 1 serrano chile, thinly sliced (optional)
10. 1 cup cilantro (tender stems and leaves)

Preparation

1. 1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

Do ahead:

Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.

 

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