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Posted 9/26/2016 2:41pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Butter-browned turnips

1 bunch turnips, scrubbed

1-2 Tbsp. butter

sea salt

Optional additions: turnip greens, sugar snap peas (in spring)

Remove tops and roots from turnips and cut into 1/2 inch wedges. Melt butter in a heavy skillet over medium heat. Once melted, add turnips and sprinkle with sea salt. Cover with a lid and cook for about 5 mintutes. Remove lid. Turnips should be browned on the bottom, but not burnt. Keep heat on medium and stir turnips for a few minutes to brown other sides slightly. If desired, add 2 handfuls of sugar snap peas, or 2 cups chopped kale or turnip greens, and cook uncovered 2 minutes more. Serve and enjoy.

Speedy Sauteed Hakurei Turnips and Greens

Adapted from http://projects.eveningedge.com/recipes/speedy-sauteed-hakurei-turnips-and-greens/

Hands on time: 10 minutes  Total time: 20 minutes  Serves: 4

Ingredients:

1 large bunch hakurei turnips with greens, or 2 smaller bunches

1/2 tablespoon olive oil

1/2 tablespoon butter

salt and pepper to taste

1/4 cup white wine

Instructions:

Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.
In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. If you like them crisp -tender, remove the turnips from the pan. Otherwise, to soften the turnips, leave them in while you cook the greens.
Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. If you removed the turnips, now return them to the pan; cook 1 to 2 minutes to heat through. Serve immediately.
 

Mashed Taters & Turnips topped with Turnip Greens

1 bunch turnips with greens

3-4 medium potatoes

1 onion, sliced in rings, or a few scallions, chopped

2 T. butter

milk (optional)

sea salt

black pepper

sour cream or goat cheese (optional)

 

Separate turnips from greens. Scrub turnips. Sort greens to remove any yellowed leaves. Wash greens thoroughly and chop coarsely. Cut turnips into quarters, if large, halves if small. Scrub potatoes and cut into chunks.

Put potato and turnip chunks into a pot. Cover with water and bring to a boil. Boil until soft.

Meanwhile, saute onion or scallion in olive oil until soft. Add chopped turnip greens and cook until tender. Season with salt and pepper. Remove from heat, but keep covered until turnips and potatoes are done.

When potatoes and turnips are soft, drain. Mash with butter. (You can use a potato masher for a chunky mix, or for a smoother texture, use a mixer.) Add milk if thinner consistency is desired, but I find the juicy turnips help make a nice texture without adding milk.) Season with salt and pepper to taste.

For each serving, put a nice mound of mashed roots on the plate. Top with a healthy dollop of sour cream. Scatter the sauteed greens & onions over top. Enjoy!

Serves 4-6


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/26/2016 2:31pm by John and Aimee Good.

THE HARVEST

 Hakurei turnips

Broccoli

Summer Squash and/or zucchini

Colored & green peppers

Salad mix

Potatoes

Garlic

Red Onions

Choice: Tomatoes, Radishes, Eggplant

COMING SOON: Bok choy, butternut squash

UPICK at the farm: Cut flowers, Hot peppers, cherry/grape/paste tomatoes, Flowers, and Herbs: cilantro,dill & parsley

COOPERATIVE SHARES: Mushrooms - shiitake & pioppino this week. Cheese, bread, & fruit shares this week!

FARM NEWS: More cool season crops returning with the Hakurei turnips this week! They can be sliced or grated raw for salad. My favorite way to eat them is roasted in the oven or browned in butter in a cast iron pan. They are juicy and almost sweet when cooked this way!

Bok choy is on the way, as well as carrots and beets. Lots of broccoli in store this fall, as well as a nice harvest of butternut squash, that is currently curing in the greenhouse.

The weather has shifted this week. It actually feels like fall, and there is some potential rain in the forecast. As the soils are dry, we are hopeful for more rains. Sadly, the cooler weather will bring on the end of the tomatoes, peppers, and zucchini. This has been a record year for zucchini. We never had a boatload at one time, but it was in the harvest every week from early June until the end of September!

Enjoy the last week of September!

 

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 9/21/2016 12:15pm by John and Aimee Good.

There is a lovely crop of red radishes coming in right now, and I wanted to give everyone some more ideas on how to use them! (I noticed they were piling up in the trade bin last week, so I thought it may be helpful!) I love the spicy flavor of radishes paired with a nice creamy cheese, as a snack or in a sandwich. However if that spice is not your thing, the spicy flavor is mellowed in the 2 recipes below: Radish Spread and Easy Radish Salad. Although we don't often think of it, radishes can be sauteed or roasted, and their flavor changes completely. I love the pretty red slices in a stir-fry. And when roasted with other veggies, they become much more mild. They are juicy like roasted turnips!

Hope you enjoy these recipes, and try some new things with radishes!

-Farmer Aimee

Spring Radish Spread, from The Farmers Market Cookbook

*The cream cheese mellows the spicy flavor of the radishes, and this makes an excellent dip or spread!

8 oz. cream cheese, softened                                  

1 tbsp. chopped chives or scallions                                  

1 tsp. chopped fresh dill (optional)  

½ tsp. sea salt

1-2 tbsp. prepared horseradish, drained (optional)

1 cup finely chopped, or grated radishes

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.

 

Easy Radish Salad - this was a hit at a recent family picnic. So simple, very pretty, and tasty!

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.

1 bunch radishes, scrubbed and thinly sliced

2 T. red wine vinegar

2 T. sugar

Mix vinegar and sugar in small serving bowl. Add thinly sliced radishes and toss to coat. Chill in the fridge for up to an hour. (If not possible, add a few ice cubes) Then serve.


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/19/2016 3:09pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Eggplant and Summer Vegetable Gratin From Vegetarian Cooking for Everyone by Deborah Madison - contributed by CSA member Florita Hobaugh

(My notes are in parentheses.) Simple but superb, this is a little slow to put together but not at all difficult. Don’t hurry it; the slow cooking guarantees that all the flavors will be richly concentrated.

Serves 4 to 6

2 to 2½ pounds globe eggplant, preferably on the small side

Olive oil Salt and freshly milled pepper

2 large onions, finely diced 3 garlic cloves, chopped 1 large red bell pepper, finely diced 2 large ripe tomatoes, peeled, seeded, and chopped (works fine if you don’t peel &/or seed)

10 large basil leaves, torn into small pieces

1 cup fresh bread crumbs made from sturdy white bread (brown bread tastes great too)

¼ cup freshly grated Parmesan

Preheat the oven to 425o F. Slice the eggplant into rounds about ½ inch thick – if it’s in season, there’s no need to salt them. Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides, about 25 minutes. Season with salt and pepper and set aside. Reduce the heat to 325o F. Heat 3 tablespoons olive oil in a wide skillet, add the onions and garlic, and cook over medium heat until limp, about 8 minutes. Raise the heat a little, add the pepper and tomatoes, and continue cooking, stirring occasionally, until everything is soft and thickened to a jam, about 20 minutes. Raise the temperature at the end to reduce the juices. Add the basil and season to taste with salt and pepper.

Lightly oil a 2 ½ quart gratin dish. Make a layer of eggplant in the bottom and spread a third of the tomato-onion mixture over it, followed by another layer of eggplant, half the remaining sauce, then the rest of the eggplant. End with the remaining sauce on top. Cover the dish and bake for 45 minutes. Toss the bread crumbs with olive oil to moisten and the grated cheese. Remove the cover, add the bread crumbs and cheese, raise the oven temperature to 375o F, and bake until the crumbs are nicely browned and crisp on top, about 25 minutes.

Honey Cinnamon Roasted Sweet Potatoes

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2 large sweet potatoes, peeled and cut into 1 inch cubes
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Preheat oven to 375 degrees.
In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

Source:http://www.bunsinmyoven.com/2013/11/11/honey-cinnamon-roasted-sweet-potatoes/


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/19/2016 2:58pm by John and Aimee Good.

THE HARVEST

Broccoli

Red & Heirloom tomatoes

Summer Squash and/or zucchini

Sweet peppers

Greens Choice

Radishes

Choice: Sweet Potatoes or potatoes

Garlic

Red Onions

Eggplant

COMING SOON: sweet turnips, butternut squash

UPICK at the farm: Green & Dragon Tongue beans, Cut flowers, Hot peppers, cherry/grape/paste tomatoes, Flowers, and Herbs: cilantro,dill & parsley

COOPERATIVE SHARES: Mushrooms - shiitake this week. Pastured meats, bread, & fruit shares this week!

FARM NEWS: Lovely rain. We got 2 inches at the farm, for which we are most grateful. We had been watering all the roots and greens fields in the hot dry weather of late, but this rainfall will give all the crops a nice boost. It will probably be pretty muddy in the Upick tomorrow as well - so be prepared!

We are picking the first of the broccoli this week. Very exciting! We have 2 more plantings after this one, and they should only get better, as broccoli really likes growing in cool weather. Did you know that some greens and roots, like kale and carrots, actually get much sweeter after a frost? There is a silver lining to the coming visits from Jack Frost after all!

Probably a few more weeks yet until frost; the average first frost date in this region is mid-October. This is just an average however, and the frost can come a few weeks before or after this date. With the way this fall has been going, I am betting on extended warmth and a late frost, but you never know.

Hope you are enjoying the harvest! CSA season continues through the first week of November!

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 9/15/2016 7:19am by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Black Bean Sweet Potato Burritos

3 cups sweet potatoes (peeled and diced)      1/2 onion chopped

** Saute in large frypan in 1 Tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

2 cups  cooked black beans                                  1 tsp ground cumin

3/4 tsp ground cinnamon                                       1/2 tsp salt

** Add (to the above mixture) and cook until heated through.

8 flour tortillas 1 1/2 cups cheddar cheese (shredded)

** Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.      Yields 8 burritos.

From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.  Published by  Herald Press.  Commissioned by Mennonite Central Com, 2005.

Can substitute butternut squash in place of sweet potato in this recipe—SCW.

Oven Baked Sweet Potato Fries

2 lbs sweet potatoes                            

1/4 cup olive oil

1/2 tsp kosher salt                                

1/2 tsp sweet Hungarian paprika

1/4 tsp cinnamon (optional)

1/8 tsp. cayenne or 1/4 tsp. chili powder (optional)

Preheat over to 425 degrees. Cut each potato in half, and then into quarters.  Then, slice into fry shapes, about 1/2 inch wide. Place the sweet potatoes into a large bowl.  Add oil, salt, paprika and cinnamon and stir to coat.  Spread the potatoes out onto the baking sheet in a single layer. Cook for 20 minutes, turn once. Cook 10 minutes more, or until slightly browned.  Serve warm.

Radish, Apple, and Arugula Salad, adapted from Martha Stewart Living, http://www.marthastewart.com/314629/arugula-and-radish-salad

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 8-12 oz. arugula
  • 2-3 radishes, thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1/4 lb finely sliced cheese, such as smoked cheddar, gouda, susquehanna, westbrook (from cheese share this week!)
  • handful of roasted, salted pumpkin seeds or sliced nuts of your choice

Directions

  1. In a small bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Place arugula and radishes in large bowl. Add dressing and toss to coat. Garnish with cheese and optional pumpkin seeds. Serve salad immediately.

 

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/12/2016 1:43pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Black Bean Sweet Potato Burritos

3 cups sweet potatoes (peeled and diced)      1/2 onion chopped

** Saute in large frypan in 1 Tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

2 cups  cooked black beans                                  1 tsp ground cumin

3/4 tsp ground cinnamon                                       1/2 tsp salt

** Add (to the above mixture) and cook until heated through.

8 flour tortillas 1 1/2 cups cheddar cheese (shredded)

** Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.      Yields 8 burritos.

From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.  Published by  Herald Press.  Commissioned by Mennonite Central Com, 2005.

Can substitute butternut squash in place of sweet potato in this recipe—SCW.

Oven Baked Sweet Potato Fries

2 lbs sweet potatoes                            

1/4 cup olive oil

1/2 tsp kosher salt                                

1/2 tsp sweet Hungarian paprika

1/4 tsp cinnamon (optional)

1/8 tsp. cayenne or 1/4 tsp. chili powder (optional)

Preheat over to 425 degrees. Cut each potato in half, and then into quarters.  Then, slice into fry shapes, about 1/2 inch wide. Place the sweet potatoes into a large bowl.  Add oil, salt, paprika and cinnamon and stir to coat.  Spread the potatoes out onto the baking sheet in a single layer. Cook for 20 minutes, turn once. Cook 10 minutes more, or until slightly browned.  Serve warm.

Radish, Apple, and Arugula Salad, adapted from Martha Stewart Living, http://www.marthastewart.com/314629/arugula-and-radish-salad

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 8-12 oz. arugula
  • 2-3 radishes, thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1/4 lb finely sliced cheese, such as smoked cheddar, gouda, susquehanna, westbrook (from cheese share this week!)
  • handful of roasted, salted pumpkin seeds or sliced nuts of your choice

Directions

  1. In a small bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Place arugula and radishes in large bowl. Add dressing and toss to coat. Garnish with cheese and optional pumpkin seeds. Serve salad immediately.

 

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/7/2016 12:42pm by John and Aimee Good.

 Three Sisters Deep Dish Pie, contributed by CSA member Ashley Albeck,

https://ashleyalbeck.wordpress.com/2014/10/30/three-sisters-deep-dish-pie/

 

INGREDIENTS
  • 2 medium delicata squash
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 tablespoons mirin
  • 1/2 pound green beans, trimmed
  • 1 1/2 cups corn, fresh or frozen
  • 3/4 cup water
  • 2 tablespoons Bragg Liquid Aminos
  • 2 tablespoons arrowroot
  • Freshly ground black pepper
  • 1 frozen 9-inch pie crust, defrosted
 
INSTRUCTIONS
  1. Preheat oven to 400°F.

Roasting Squash

  1. Wash squash well, cut in half lengthwise, remove seeds and rub each section with oil. Place cut side down on cookie sheet or in glass baking dish and roast 25 minutes or until soft throughout. Remove from heat and set aside.

Preparing Filling

  1. In Dutch oven or large pot over medium heat, sauté onion in olive oil until soft (about 3 minutes). Add carrots, celery and mirin and sauté 3 minutes. Cut green beans into bite-size pieces, add to pot along with corn and sauté 5 minutes or until beans start to soften. Chop squash into bite-size pieces and fold into mixture.
  2. In small bowl, whisk together water, liquid aminos and arrowroot until smooth. Pour into pot with vegetables and stir until liquid starts to thicken. Season to taste with pepper. Remove from heat and transfer to deep casserole.

Finishing

  1. Crumble pie crust over top of casserole and cover with foil. Bake 30 minutes. Remove foil and bake 8 minutes longer or until top is lightly browned. Remove from oven and serve.

SERVES 6 

 

Creamy Garlic Salad Dressing, contributed by CSA member Ashley Albeck,

Makes 10 servings, about 2 Tbsp. each

1/2 cup EVOO

1/4 cup apple cider vinegar

3 cloves garlic, crushed

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley

1 tsp. Himalayan salt

1/2 tsp. Dijon mustard

1 Tbsp. raw honey (or pure maple syrup)

Directions:

Place all ingredients in blender or food processor; cover with lid.

Blend until smooth.

Refrigerate dressing if not using immediately.

If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before using.



Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/6/2016 8:11am by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

 

Kale Pasta with Parmesan and Breadcrumbs
 
Ingredients
  • 1/2 pound small shapes pasta, such as shells, rotini, farfalle, etc.
  • 4 tablespoons butter, divided
  • 1/2 cup bread crumbs
  • 1 tablespoon lemon zest plus 1 tablespoon freshly squeezed juice
  • sea salt
  • freshly ground pepper
  • 1 bunch kale, stems trimmed and rough chopped (lacinato, russian or winterbor varieties can be used)
  • 1/2 cup grated Parmesan cheese, plus more for serving
 
Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve pasta water.
  2. Meanwhile, heat a wide, deep skillet (big enough to hold the cooked pasta as well) over medium-high heat. Add 2 tablespoons butter, and when butter has melted and has a nutty fragrance, add breadcrumbs. Toast until golden, about 4 minutes. Remove breadcrumbs to a small bowl and set aside.
  3. In the same skillet, melt remaining butter. Add kale, plus a pinch each sea salt and pepper, and sauté until kale is wilted and supple, about 5 minutes. Fold in lemon zest and juice, cooked pasta, and Parmesan. Add a few tablespoons of pasta water as needed to thin consistency. Top with toasted breadcrumbs, finish with a sprinkle of Parmesan and a pinch of pepper, and serve.

Sesame Kale Salad

1 bunch Kale
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds (crush these into a powder if desired)
1 clove garlic, minced
2 teaspoons honey
1 tablespoon apple cider vinegar
black ground pepper to taste

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple minutes then add greens and steam until just tender. Drain; let cool enough to handle it. Squeeze out as much water as possible. Place in serving bowl. Mix the remaining ingredients in another bowl;add to greens. Mix, chill and serve.

Source: From Asparagus to Zucchini

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/6/2016 8:03am by John and Aimee Good.

THE HARVEST

Delicata & Sunshine Squash (Sunshine squash is a sweeter, dryer squash with bright orange flesh. It can be cut in half and baked, then topped with butter and maple syrup or a savory stuffing. The flesh makes a delicious filling for ravioli or is wonderful in squash gnocchi!)

Red & Heirloom tomatoes

Summer Squash and/or zucchini

Sweet peppers

Salad Mix

Arugula and/or Asian Greens

Radishes

Kale

Potatoes

Garlic

Red Onions

CHOICE: cucumbers, eggplant

COMING SOON: sweet potatoes

UPICK at the farm: Green & Dragon Tongue beans, Cut flowers, Hot peppers, cherry/grape/paste tomatoes, Flowers, and Herbs: cilantro,dill & parsley

COOPERATIVE SHARES: Mushrooms - shiitake & pioppino this week. Bread, & fruit shares this week!

 

Sorry for the abbreviated harvest update! More pictures and stories to come soon! We worked a half-day yesterday for the holiday, and there is lots more picking to do, so I am off to the fields! -Aimee

 

 

Your farmers,

John and Aimee Good

Quiet Creek Farm

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