Thanksgiving Harvest 2018

Thanksgiving Harvest 2018

• Salad mix – tender lettuce with some spice from cress and arugula, color from radicchio
• Green tomatoes (see pie and fried green below)
• Chard or spinach
• Kohlrabi
• Super huge or regular sized pie pumpkin (thanks to Pumpkin Ridge Gardens (https://pumpkinridgegardens.com/)for sharing their huge pie pumpkins with us!!)
• Shallots
• Cipolini onions
• Leeks
• Celery
• Carrots or beets
• Kale
• Brussels sprouts
• Parsley
• Cilantro, dill or water cress
• Peppers green and a few red
• Hot peppers
• Broccoli
• Winter squash
• Frost kissed grapes
• Walnuts

We made it! The Thanksgiving harvest is here and it feels bountiful. We have been farming for almost 20 years and offering a Thanksgiving share for about 15 of those years and yet it feels like “luck” every time we get to this point in the season when we can still provide such variety. We sent Juvencio to Honduras to celebrate his father’s 91^st birthday (huge party is today!) and we so appreciate the extra hands with harvesting today. Jacob (our eldest son) came all the way from Homer Alaska to help get this harvest on your tables. I appreciate all the help and the fact that we are lucky enough to be able to grow our food.

We have a great selection of evergreen wreaths today for $28, plus dried flower wreaths and my newest ceramics. Come check it out in my small studio in the barn! We also have tons of eggs and extra onions for purchase. Please do let us know your intentions for 2019 and if you are into it, leave us your $100 deposit! We have tons of beef on the way just not here yet. Let us know if you want some ground beef and we will let you know when it arrives (sometime week of 11/26).

I have been thinking a lot about those who have lost everything. There are so many ways to contribute to a better world. Sometimes that can feel overwhelming. I am thinking right now of those in California who have lost everything and in ways to make a meaningful difference. In my research money seems to be the very best way to give and giving to trusted organizations is vital. Here is an article from the NYT on how to think about giving: https://www.nytimes.com/2018/11/11/reader-center/california-fires-how-to-help.html . Of the organizations listed this one seems to be doing great things: https://www.calfund.org/transform-la/#wwf . (Now you know why it takes me hours to write this note, I get so distracted!)

Have a great holiday, here are some recipes that come to mind! Enjoy. . . and stay in touch

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)

 

Makes 6 servings. Prep Time: 30 minutes

 

PIE FILLING

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into

pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

 

BASIC SWEET PIE CRUST

8 ounces all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1 stick unsalted butter, cut into 1/4″ pieces

3 tablespoons ice water

 

Preheat the oven to 425 degrees F.

 

PIE FILLING

Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half.

Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about

1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within

1/2-inch of the outer rim.

 

In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and

pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie

crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to

coat. Spoon the tomato mixture into the pie shell and dot with the butter.

 

Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and

tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut

small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush

the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar.

 

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the

crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool

on a wire rack for at least 1 hour before serving.

 

Serve warm or at room temperature.

 

BASIC SWEET PIE CRUST

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter until the

mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your

fingers until the water is incorporated and dough comes together. Add more water as needed to

make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly

in plastic wrap, and refrigerate for at least 30 minutes before using.

 

 

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL “BLTS”
2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.

In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.

On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

Gourmet

 

Creamy Kohlrabi with Parmesan.

2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated
2 tablespoons unsalted butter or olive oil, or combination
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley

Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.

 

Heidi Swanson of 101 Cookbooks just came out with a printed version of her blog called super natural every day. It’s a beautiful cookbook although I gotta say it involves a lot of cheese and yogurt. There are a few vegan gems in there that are incredibly yummy including this miso-curry delicata squash recipe. I *love* delicata squash and stock up every fall at the farmers’ market since they are often hard to find during the year. They are sweet with a nice robust texture, they cook quickly, and you can eat the skin no problem. This recipe compliments everything good about delicata with tofu, potatoes, kale and a really simple but interesting miso-curry dressing. We served it with quinoa but it’s a totally satisfying meal all on its own.

12 ounces delicata squash (or about 2 small ones)

1/4 cup olive oil

1/4 cup white miso

1 tbsp red Thai curry paste

8 ounces extra-firm tofu, cut into small cubes

4 medium new potatoes, unpeeled, cut into chunks

2 tbsps fresh lemon juice

1 1/2 cups chopped kale, tough stems removed

1/3 cup pepitas, toasted, or tamari pumpkin seeds

2/3 cup chopped fresh cilantro

Preheat the oven to 400 degrees with a rack in the middle of the oven.

Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.

Pumpkin Cookies

 

1 c butter

1 c brown sugar, lightly packed

I c FRESH pumpkin pulp

1 egg

1/2 tsp. lemon juice

2 c unbleached flour

2 tsp. baking powder

1/4 tsp. Salt

1/4 tsp. each ground: nutmeg, cloves, mace or ginger

1/2 tsp. ground cinnamon

2 c walnuts, almonds, pecans or a mixture of the three

 

Directions:

 

1. Cream butter and sugar.
2. Add pumpkin, lemon juice, and egg. Blend well.
3. Sift together flour, salt, baking powder and spices

and add to pumpkin mixture.

4. Add nuts and stir welL
5. Drop by teaspoonfuls onto greased cookie sheet.
6. Bake at 375 degrees for 12-13 minutes.

Makes approx. 3 – 3 1/2 dozen cookies.

 

 

 

FRESH PUMPKIN BREAD (the best)

 

(from Reminisce,Dec 1991)

3 1/2c all purpose flour

2 t baking soda

1 t salt

1 teaspoon each of cinnamon and nutmeg.

2 c sugar

1 c vegetable oil

4 eggs, beaten

3/4c buttermilk bread tests done.

1 t each vanilla extract

2 c FRESH pumpkin

1 c raisins (optional)

1 c chopped walnuts, almonds or pecans (optional)

pumpkin seeds on top of each loaf

 

Directions:

In a large mixing bowl, mix dry ingredients.Add the sugar, buttermilk, oil and eggs and mix well.Stir in pumpkin, nuts and pumpkin.Pour into 2 9 x 5″ greased pans.

Sprinkle with pumpkin seeds if desired. Bake at 350 degrees for 60-65 minutes until breast tests done.Let stand at least 10 minutes, then cool on a rack.

Can be eaten fresh or frozen.

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.

 

MEATY UKRAINIAN BORSCHT
2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste MEATY UKRAINIAN BORSCHT

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

 

Cooking in the Litchfield Hills