Welcome to Week 2 of this year’s Fall share. This week all Fall Share customers will pick up at their locations.
In their shares this week, members will receive the following vegetables: one acorn squash, one Kabocha squash, radicchio, red and yellow onions, rutabaga, thyme, carrots, gold potatoes, head lettuce, purple cauliflower, paste tomatoes and Italian sweet peppers.
Online store: Flower bouquets and bulk, select storage potatoes
Flower bouquets: This season’s extended warmth means we can continue to offer both sunflower and mixed flower bouquets. This week, we have a few remaining sunflower bouquets ($15) and mixed bouquets ($20). The mixed bouquets include dahlias, snap dragons, celosia, hibiscus and more.
Potato shares: We’re excited to announce that our russet potato crop is looking great this year, so we are able to share a limited number of 25 pound boxes of select, russet storage potatoes.
Join us Friday: Final Farm Stand and Fall Celebration
We hope you’ll join us Friday, October 10, to celebrate our fifth year in business at our location in Barnum and the farm’s 15th year in operation.
Our roadside Farm Stand features vegetables and flowers harvested directly from our field.
Our fields are producing amazing fall produce, grown without chemicals or pesticides.
We will also feature dried flower bouquets and decorative wreaths.
- Free hot cider
- Festive Fall photo booth
- Pumpkins
- Decorative gourds
- Winter squash
- Onions
- Potatoes
- Rutabagas
- Dried flowers
- Broom corn
- And more Fall favorites!
This week’s vegetables and recipes
Here is a quick run down of the squash and pumpkins we grow at our farm and some tips on cooking and storing:
- Delicata: can be eaten at harvest, stored/eaten within two weeks; does not store long. Delicata skins can be eaten. Very sweet; great for stuffing and baking.
- Acorn squash: Mature with an orange spot. Peak eating is 6-8 weeks from harvest; they do not store well (up to 2.5 months). Traditionally eaten by cutting in half and roasting with butter and brown sugar/maple syrup.
- Kabocha (Sunshine): Asian squash. Can be eaten at harvest but can be stored 2-3 months, 4 the most. Sweet flavor, edible skins. Flesh has the texture of red roasted potato.
- Kuri: Is a type of hubbard squash. Will store for 4-5 months. Mild flavor and utilitarian for all types of uses.
- Butternut: best after storing for 1-2 months; will store for 4-6 months. Squash that’s great for all types of recipes from roasted on their own to soups, pies, curries.
- Autumn Frost: is a type of butternut. Good roasted, in pies or breads. Stores well.
- Store fruits at 50-60 degrees
Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing foodiecrush.com
Oh man, do we love this salad! And the tahini dressing is good for so many other things.
For the Salad
- 1 bunch of kale
- ½ cup chopped cilantro plus more for garnish
- 2 cups large diced butternut squash
- 1 15 ounce can chickpeas garbanzo beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- pinch of cayenne pepper
- Kosher salt
- ½ cup candied pecans
For the Dressing
- 2 tablespoons tahini
- ¼ cup extra virgin olive oil
- 1 tablespoon white wine vinegar, or apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
Instructions
1. Prepare the kale by cutting out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Add the chopped cilantro and toss to combine.
2. Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix with your hands until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.
3. Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning if desired.
4. Transfer the butternut squash and chickpeas to the bowl of kale. Add the candied pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens and flavors meld.
Radicchio
This is a new veggie for the farm. Sadly, we didn’t get it into the ground early enough for it to have time to form a head, like cabbage. But we still can make dishes with it and included it in shares this week. It is slightly bitter and although it can be eaten raw in salads, you can also roast and saute the leaves. Because we didn’t have a lot of radicchio to harvest, we suggest using the recipe below and adding spinach, although you don’t have to.
Radicchio Caesar Salad
Eric Kim for NYT Cooking
Heather-Marie made this and it was delicious, and easy. The anchovy bread crumbs felt so fancy!
- 1 (2-ounce) can flat anchovy filets packed in olive oil
- ½ cup coarse or panko bread crumbs
- 1 garlic clove, finely chopped
- 3 T extra-virgin olive oil
- 1 T mayonnaise
- 1 T fresh lemon juice, plus more if needed
- ½ tsp Worcestershire sauce
- 2 T finely grated Parmesan, plus more for topping
- Freshly ground black pepper
- 1 large head or 2 small heads radicchio, any wilted outer leaves removed, quartered lengthwise, cored and leaves separated (can also add kale, spinach, chard, etc), leaves chopped
Prepare the bread crumbs: add all of the anchovy oil from the can (about 2 tablespoons) to a large skillet. Transfer the anchovies from their can to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper-lined plate.
Make the dressing: set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season well with pepper and whisk to combine.
Dress the salad: add the radicchio leaves (and other greens if using) to the dressing and toss. The salad should be lightly dressed, not thickly coated. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.
Rutabaga Fries with Aioli Dipping Sauce
From Heinens.com
We recently made these and they were easy and delicious!
Fries
- 6 peeled rutabagas, cut into thick slices
- 3 Tb olive oil
- 2 tsp garlic granules
- 2 tsp onion granules
- ½ tsp smoked paprika
- Salt and pepper to taste
Aioli
- ½ cup mayonnaise
- 1 finely minced garlic clove
- Juice of ½ lemon
- 1 tsp Dijon mustard
- Salt and pepper to taste
Preheat the oven to 425 degrees
In a large bowl, toss together the rutabaga fries, olive oil, garlic granules, onion granules, paprika, salt and pepper until combined.
Spread the fries out on a cookie sheet lined with parchment paper and bake for 25-28 minutes or until browned.
For the aioli, whisk together all of the ingredients in a medium-sized bowl until combined.
Serve the rutabaga fries with the aioli and optional garnish of finely chopped parsley.