News and blog
Ploughshare Farm is excited to tell you that we now have plans in the works to offer additional products to our CSA customers!
I've taken advantage of the snow on the ground and the cold temperatures to connect with various area farmers who I know offer a selection of high quality food that I think my members would appreciate. These are also farmers who I have confidence in for the integrity of how they raise their animals or produce their product.
We are looking to include the following products (click on the links for a full description of the products we are offering):
- Flowers
- Beef
- Pork
- Salmon
- Chickens (from PloughshareFarm)
- Turkeys (From Plouhghsare Farm)
- Eggs (TBD)
- Honey (TBD)
- Strawberries(From Holmes City Berries
As you can imagine, it's going to take some logistical work to be able to get all these wonderful products from the farms to you, our customers. Before we move forward with any of these operations I would like to know how much interest there is by our members. I need your help to find this out. Would you be interested in any of these items being delivered along with your CSA share? Below is a link with a survey. It does not take long (and you are not committing to anything) but it will be very beneficial for me to figure out if these are ventures that Ploughshare should pursue. Thank you, and have a fantastic day!
Farmer Gary
On Thursday evening, May 2, 2013, Ploughshare Farm is pleased to serve as a promotional partner as Beth El Synagogue in Saint Louis Park hosts Cooked: An Evening with Michael Pollan. World-renowned author and activist Michael Pollan will guide our minds and our palates through “a natural history of transformation.” Exploring the previously uncharted territory of his own kitchen, we are inspired by Michael to discover the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. In doing so, we are altogether more conscious of the world around us. Presented as part of Beth El’s “Inspiring Minds” Series, tickets are available now at or by calling 952-873-7300. Don’t get closed out of this premiere event—some ticketing levels are already sold out! A portion of the proceeds of this event will go to benefit Appetite for Change, a north Minneapolis non-profit which seeks to build individual, family, and community capacity to use growing, cooking and eating food as vehicles for social change.
Dear %%user-name%%,
It's looking like a great year at the farm! We are starting to plant in the greenhouse this week onions and leeks. We also have many of our crew members already lined up for the season. (It's been easy this year because three of them are coming back from last year). We are also working on some great plans to help educate members on how to utilyze the vegetables that you receive in your box. We are excited to tell you that this summer we will have professional chefs who will be giving tips on how to cook the veggies that you will be receiving!! Last week they started filming two simple technique videos: braised kale with onion and garlic and broccoli techniques.
For many, our farm is not simply different way to get vegetables, but they are looking to transform their eating habits (as well as their entire physical health). My vision for our farm is to become a vital resource for our customers for healthy living. This year my focus will be to keep the momentum of excitement up for new members, providing as many tools such as cookbooks, the survival guide, and many recipes in our newsletter and Facebook page to keep them energized through out the season. I would recommend checking out our Facebook page for the various interviews that I have done with local professionals in the community including naturopaths, doctors, psychiatrists and marathon runners. These interviews focus on health and wellbeing that includes and goes beyond) the food that we put into our mouths.
If you have friends, neighbors and coworkers that may be interested in joining Ploughshare please share with them the information. We have been selling shares very quickly this year. In the past two weeks alone we have sold over 50 shares. Over the course of the next few weeks we will be setting up some more drop sites and various office buildings in the metro area and may fill up very quickly soon after these come online. Because of this I hope to be sold out by mid-April. We really appreciate previous year member's business and hope that you will sign up before we are sold out for the season.
Remember, we do have payment plan options so that you don't have to pay for the full price up front.
Your friends at,
Ploughshare Farm
Dear 2013 Member,
Thank you for your early registration!!
It never fails... We get a nice February day like today where the sun is shining, birds are singing, ice is melting and folks start thinking about signing up for their CSA. There must be a thaw in all of us that gets us excited for spring with fresh veggies!!
On this Valentines day I want you to help spread the love!! Help spread the word to your friends and colleagues and let them know that this is the time to sign up with Ploughshare Farm!! This will ensure that come June they will receive some of the freshest, nutrient rich veggies in the state!!
A great way to do this is by posting something about Ploughshare Farm on your Facebook page with a link to our website . Or you may go to the Ploughshare Facebook and leave a recommendation. In addition, by simply posting and/or "Liking" on the various posts that I make on Ploughshare Farm Facebook page your friends will see.
One other way to help spread the word is to post a flier in your neighborhood. Many local coffee shops, yoga studios, doctor's offices and naturopaths would be happy to spread the word.
Most importantly, please BRAG to your friends that you are joined in the MN Outstanding Farmer of the Year's CSA Farm!! Word of mouth is the best way by far to get the word OUT!!
I look forward to sharing with you soon some of the exciting plans that are in the works for the 2013 season
Thanks in advance,
Farmer Gary
Fall News
With yesterday’s cold temperatures the soil is finally freezing up as it goes into rest for the winter. No matter how much I enjoyed last year’s mild winter temperatures I know that this year we really need a good, hard freeze. A “real” winter with cold temperatures and snow would help control many of the soil pests and diseases that we experienced on our farm this past year, many of which farmers had never seen before in MN
The soil is not void of life and activity during the winter time it’s just that vast amount of work is occurring underground. The garlic heads that we planted this fall are putting their energy into the roots, and the cover crops are getting established and being prepared to activate life in the spring.
The regular patterns found within the seasons are not just good for the soil, but also for the soul as well. As farmers, our activity in the winter time tends to be more inside as well. During this time of year we take time to evaluate the past season and start to make plans for the next. Our bodies need the rest from the physical work of being out in the elements every day, and we take time to balance our lives out with the more mental work of running a business. During this time I am farming via spreadsheets, looking at rotations of our crops from previous years, evaluating which crops did well and what improvements we need to make. I begin to pour over the seed catalogs that have already begun to arrive and get excited about the hundreds of varieties of crops that we could grow. Already I’m being the process of hiring for next year’s intern crew as well as creating plans to make sure we meet our membership goals for next year.
We look forward to the 2013 season. From the response on the surveys, our membership was overwhelmingly pleased with the service of Ploughshare Farm for 2012. It’s wonderful that the members felt that the quality, variety, and quantity of the vegetables were rated “excellent.” This was despite the fact this summer we were experiencing one of the greatest droughts (according to researches) on recorded history.
We know that there are areas for improvement.
Ploughshare Farm Plans for 2013:
1. My priority #1 for the farm is irrigation. I often times tell my interns that water is everything—too much or too little water can extremely affect the size, quality, and quantity of vegetables. This is why this fall we have a major irrigation infrastructure project in the works. Over the past month we laid thousands of feet of piping in the ground, we will be purchasing a larger irrigation pump as well as some new traveling irrigation sprinklers. We are doing so that we can affectively and efficiently water all of our land even in the driest years.
2. Two years ago we started prepping approximately 10 acres of new land that we bring into vegetable production next year. Such an increase will allow us to build the nutrients of our soil on all of our acreage and reduce insect and disease pressure on our crops.
3. More consistent help. We have 2 of our long time crew members coming back next year and perhaps at least one of our interns returning. We are building a solid work crew that will be more knowledgeable and efficient in growing, harvesting and cleaning the vegetables.
All of these improvements in our farm equate to higher quality and more consistent vegetables through out the season for our members. If I was going to take my own Ploughshare Farm survey for 2012 I know I would be disappointed in the amount of broccoli, cauliflower, potatoes, peas, garlic and carrots that we were able to grow. It wasn’t for the lack of trying that we didn’t have enough of these items. We had planned and planted for an abundance of all these items. This year however, the various bugs and drought took their toll on the quantity of this produce. I am hoping by the improvements that are in the works that next year we can “totally rock” even on these items for 2013 and future years. All in all I am excited for the potential for not only next year’s season but for the future of Ploughshare Farm as well.
By now you should have all received information regarding renewal. I hope you will all consider renewing before December 1st so that we have a good sense of how much effot we will need to make for new member recruitments for the 2013 season. To register you can go to register if you are a returning member you may renew.
I also have a couple of materials ready to print off so that anyone can use to help spread the word in your community about Ploughshare Farm.
Tear sheet -- you can use this document to post in your local co-op, grocery store, coffee shop, yoga studio, chiropractor, school, church, etc.
Hope you have a fantastic day. Thank you for being a member of Ploughshare Farm.
Sincerely,
Farmer Gary
Here are some pics to remember the season by:
Now taking orders for the following:
1.Frozen Winter Shares(Featured on "The Splendid Table")-- We still have 10 shares available to order. Update your membership here
2. Thanksgiving Bird Packages-- This Thanksgiving why not put a Turkey from Ploughshare Farm on your table? A package includes 1 Turkey and 5 pasture raised chickens.
3.A free range chicken package--includes 5, VERY PLUMP pasture raised chickens.
4.A pork package-- Includes 30lbs of pork raised on Ploughshare Farm Vegetables.
For more details about the meat packages please go to: http://ploughsharefarm.com/store/meat-and-poultry
Please order by Tuesday, October 30th. We will be delivering the meat packages next Thursday, November 1st. There are a limited number of packages available so please place your order early.
Picture of the "Chicken Tractor"-- This Turkey is about 3 weeks old. They are moved daily in these cages, giving the birds access to bugs, grass, and fresh air. They also receive a large quantity of organic vegetables.
Thanksgiving Bird Package--You will receive one Pasture raised Turkey weighing between 12-17pounds plus 5 free range chickens weighing an average of 6 pounds
Pasture Raised Chicken Package--These were pasture raised birds (raised in chicken tractors), given many vegetables from the farm. These are very big and hearty birds averaging well over 6lbs a bird.
Pork Package--Pigs were raised on Ploughshare Farm fed a diet of LOTS of vegetables from our farm as well as grains (corn and soy meal).
A package will contain at least #30 pounds of pork and includes chops, steaks, a roast, a ham, spare ribs and hocks. Below is approximatley what will be included. Please note: because the size of each cut varies, the pounds vary.
What's included:
Description Approximate Pounds Packages included
Ham roast 4.3 1 package
Pork Steak 4 2 packages of 4 steaks/package
Loin Chps 10 4 packages of 4 chops/package
Pork Roast 4.3 1 package
Spare Ribs 2.65 1 package
Hocks 5 1 package
For more details about the meat packages please go to http://ploughsharefarm.com/store/meat-and-poultry
Storage Share--October 11th, 2012
THIS WEEK’S SHARES INCLUDE
Hi storage share members,
We've been busy installing a new irrigation system this past couple days so I've been busy with this. However, I know many of you have questions regarding your storage share so I thought I'd try to get some information out to you and include as many pictures as I am able. Below are these pictures along with some tips and recipes. If you have additional recipes to share please post them on the Facebook page so others (especially new members can see them.
The daikons make wonderful salads by the way.
I love roasting many of the root vegetables.
Hopefully, the tips from Emily (see below) will help assist you in storage of the vegetables
Thanks for your order. Gary
| Beets |
| Daikons |
| Turnips |
| Celeriac |
| Parsnips |
| Rhutabagas |
| leeks (not in mini) |
| cabbage |
| garlic |
| Kale |
| Brussels sprout |
| carrots |
| onions |
| potatoes |
| Squash |
| sweet potatoes |
Winter Squash--
Delicata, Sweet Dumpling
Red Kuri, Oarnge Kabocha and Buttercup
Pie Pumpkins
Daikon Radishes
Black Spanish
Red Meat (or Watermelon)
Also a pink Daikon (not pictured)
Celeriac
Sweet potatoes
Parsnips
ONIONS
Unlike standard yellow and white onions available all year, juicy onions like Walla Wallas are milder since they have less pyruvic acid (the chemical that irritates your eyes) and have a higher water content.
Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks.
How to Use:
Highlight this sweet onion s delicate flavor in more conventional dishes or preparations like salads and salsas. Sliced into wispy thin pieces on a mandolin, sweet onions melt into salads much like peeled cucumber slices. Finely diced, they fit in well in creamy dips and as a garnish for cold soups like gazpacho.
To enjoy the unique flavor of the Walla Walla, don’t cook more than a few minutes or their flavor and texture may be lost.
SQUASHWinter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. Winter squash are packed with antioxidants and vitamins (and have not fats), and can be prepared sweet or savory.
Butternut squash: Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
Delicata Squash: Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible. The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about 75 years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months.
Spaghetti squash: The spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Spaghetti squash can be baked, boiled, steamed, or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.
Storage:
• Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.
• Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within 5 days.
• Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.
How to use:
• All varieties are great for puréeing, roasting and baking.
• Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.
• Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
• Any type of mashed or pureed squash can be used in the place of canned pumpkin in soups, pies, cookies or quick breads. Chunks of squash can be added to soups, stews and casseroles.
• Because this rind makes most squash difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. As many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes.
• Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350 degree oven 45 minutes. Acorn and butternut squash are frequently cut in half, baked, and served in the shell.
PARSNIPSWhile it might look like a carrot of the wrong color, the parsnip is even sweeter than a carrot and adds a warm, earthy taste to a variety of dishes.
How to store:
They will keep for weeks wrapped loosely wrapped in plastic in the fridge.
How to use:
Parsnips can be used in place of carrots in many recipes. For the best results, remove the woody core (although it is edible) by cutting the vegetable in half and digging it out with a paring knife or a vegetable peeler. Then steam, sautee, roast, glaze, braise or roast until tender but not mushy. Parsnips taste great mashed or pureed.
LEEKSLeek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sauteed or added to stock.
Storage:
Wrap unwashed leeks in a damp towel or in plastic wrap and keep in the crisper drawer for several days.
Prep:
Leeks may have some grit trapped in their layers. Cut and swish them in a bowl or sink of water to let any solids fall to the bottom.
How to Use:
• Use the bottom white part of leeks similar to how you would use onions.
• Great in soups or slow cooker meals where their flavor will add to the dish.
• Saute the green tops before you add to a dish or use to flavor stock.
• Also great with potato dishes.
PIE PUMPKINSPie pumpkins are any one of several varieties of pumpkin grown for eating rather than decorative purposes. Generally, pie pumpkins are smaller and more dense than decorative pumpkins. Recipes calling for pumpkin may use canned or fresh pie pumpkins, but should never have decorative pumpkins used as a substitute. Pie pumpkins are an excellent source of beta carotene, calcium and potassium. For vegetarians, it can make an excellent replacement for meat in winter stews and soups.
How to use:
• Pie pumpkins can be used in any recipe calling for pumpkins. Cut the pumpkin in half and remove all seeds and stringy “guts,” then bake until completely soft, usually about one and a half hours.
• Indian cuisine includes recipes for spicy pumpkin curry, which makes a delicious autumn meal.
• Try adding cooked pumpkin to pancake batter before cooking, then topping with maple syrup and whipped cream.
• A variety of recipes are available for pumpkin soup, which can be hearty and filling on cool evenings.
BRUSSEL SPROUTS
Bussel sprouts contain high amounts of vegetable protein ad carbohydrates. Brussel sprouts, along with some of the other cabbage family vegetables, are thought to be a digestive stimulant.
Storage:
To store, refrigerate unwashed sprouts in a plastic bag. They are best if used when fresh, but Brussels sprouts should retain integrity for up to 1 week. For long-term storage, Brussel sprouts may be frozen; blanch, cool, dry and pack into airtight containers.
Prep:
To clean and prepare for cooking, simply pare off the tough bottom part of the sprout stem and remove the two outermost leaves.
How to Use:
• Toss sprouts in olive oil, lemon juice and a dash of salt and pepper, or top with a pat of butter.
• Marinate cooked sprouts overnight in your favorite dressing for use in salads.
• Toss sprouts into hearty soups and stews.
• Boil or steam sprouts approx. 5-8 minutes. Be careful not to overcook! They are best when tender but not mushy.
-Beets (no tops)
BEETS
Be sure to enjoy this summer treat raw or cooked! Beets pair well with citrus, vinegars, mint, dill, marjoram, feta cheese and olive oil.
Storage:
Beet greens are best used fresh. Store greens wrapped in a damp cloth or a plastic bag in a refrigerator drawer. To maintain firmness of the beetroot, cut off leaves and stems 1-2 inches above the root crown. Store in a plastic bag and refrigerate in the hydrator drawer of your refrigerator.
How to Use:
• Try beet greens tossed raw into a green salad. Also use them steamed or sautÈed or in place of spinach or other dark, leafy greens (such as chard) in cooked recipes.
• Scrub the beetroot clean. If you peel you will lose trace minerals just beneath the surface of the skin. Grate into a salad, cooked or raw. Cube beets into veggie soups or stews. Serve sliced, steamed beets at room temp tossed in olive oil or a citrus vinaigrette and salt and pepper.
• To bake, cut off leaves and wash roots. Bake at 350 for 1-2 hours or until easily pierced with a fork. Rub off skins and cut off roots. Serve whole or sliced.
POTATOES
Potatoes are native to the Andean mountain regions of South America, but today are the leading vegetable grown worldwide. The potato is an excellent source of complex carbohydrates and minerals, particularly potassium — providing the skin is consumed — and a fairly good source of vegetable protein.
Storage:
Keep unwashed potatoes in your pantry or a cool, dark place until ready to use.
Prep:
Lightly scrub to remove all dirt. Keep the skins on for more vitamins.
How to use:
• Thicken soups with grated or pureed potatoes.
• Brush potato wedges with oil, sprinkled with spices, and grill 5 minutes per side until tender.
GARLIC
In general, the bulbs should be used within the week or two. Some of you may have good luck storing them longer (in a cool dry place), but be warned so that your garlic doesn't spoil on you before you have a chance to use it.
Storage:
For long term storage, garlic can be minced and covered with olive oil and stored in an airtight jar and frozen or refrigerated.
How to Use:
Cooked or raw, garlic is great! If you sauté, only heat it until translucent as it will burn quickly. To mellow its flavor, cook for longer but over low heat so it doesn't burn and smell/taste bitter.
Make garlic butter: Use 1/2 cup softened butter mashed with 4 minced cloves.
Roasted garlic: Cut tops off bulbs to expose garlic, brush or dab with olive oil and bake for 1 hour at 350º. Squeeze out of its skins and put on bread, on pizza, or an antipasto or appetizer platter.
CREAMY PUMPKIN PIE SMOOTHIE FOR TWO
http://ohsheglows.com/2012/09/07/creamy-pumpkin-pie-smoothie-for-two-an-advertising-update/
Yield: 4 cups
Ingredients:
2 cups almond milk
1/2 cup rolled oats
2 tbsp chia seeds
1 cup canned pumpkin
1/2 tbsp blackstrap molasses
1 frozen ripe banana
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1.5-2 tbsp pure maple syrup
Coconut Whipped Cream, for garnish
1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.
2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.
3. Add maple syrup to taste. I found 1.5 tbsp was perfect for me.
4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top!
PUMPKIN-CRUNCH GRANOLA
http://eatingwelllivingthin.wordpress.com/2011/06/03/gotta-crunch/
1/4 cup pure pumpkin puree
1/4 cup sugar-free maple syrup (OR agave)
1/3 cup Whey Low Gold (OR Splenda Granular)
2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup
1 egg yolk
2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)
In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.
Preheat oven to 275 degrees. Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
PARSNIP AND CARROT SOUP
1 medium leek, thinly sliced
4 medium parsnips, peeled and diced
4 medium carrots, peeled and diced
4 cups fat-free chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. small pasta, cooked al dente and drained
1 T. chopped fresh Italian parsley
1 c. low-fat coutons
1) Cook leek in small nonstick skilled sprayed with nonstick cooking spray, over medium heat until golden. Place in 4-quart crockpot slow cooker.
2) Add parsnips, carrots, broth, bay leaf, salt and pepper. Cook on low 6 to 9 hours or on high 2 to 4 hours or until vegetables are tender. Add pasta during the last hour of cooking.
3) Remove bay leaf. Sprinkle each individual serving with parsley and croutons.
BRAISED CELERY WITH AROMATIC CREAM SAUCE
“From Asparagus to Zucchini”
8 large stalks celery
2 c. unsalted chicken stock
2 fresh allspice or bay leaves (or 1 dried)
1/2 t. chopped fresh thyme (or 1/8 dried)
1/3 c. heavy cream
salt and pepper
Peel the rounded side of each celery stalk lengthwise with a potato peeler. Cut crosswise into 4-inch pieces. Place in a large skillet over medium flame, add chicken stock, allspice or bay leaf and thyme. Bring to a simmer, cover and cook until celery is tender, 15-20 minutes. Uncover skillet, remove celery to a platter, and keep warm. Raise heat to high, add heavy cream, and cook, stirring occasionally, until liquid is reduced to a slightly thickened sauce. Season to taste with salt and pepper. Arrange celery pieces in a spiral, rounded side down, on the platter. Strain the sauce through a fine-meshed strainer and spoon over the middle of the celery pieces. Serve immediately. Makes 6 servings.
NUT BUTTER CRUSTED PARSNIP FRIES
http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/
Adapted from Diet, Dessert, & Dogs.
Yield: 1-2 servings.
Ingredients:
3 medium parsnips, peeled and cut into thin fry-like strips
3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
1 Tbsp extra virgin olive oil
1/4 tsp kosher salt, or to taste
Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more. They were wonderful!
Note: You can probably use any kind of nut butter you prefer!
From Emily Hoisington:
We have enjoyed stocking up on winter vegetables from Ploughshare Farm for a few years now. Each year we've learned from what worked and didn't work the year before. Here's what we've learned works best for us as far as storing winter vegetables. We've gotten some ideas from these books: "Preserving Food without Freezing or Canning" by the gardeners and farmers of Terre Vivante, "Root Cellaring: Natural Cold Storage of Fruits and Vegetables" by Mike and Nancy Bubel, and "Four Season Harvest" by Eliot Coleman.
We have an unheated room in our basement that we've converted to a root cellar. We added a vent to an unheated porch that we open in the fall to let in cool air and then close and stuff with insulation to keep from freezing in the winter, and we store the food on metal shelving. Potatoes hang from the shelves in their net bags. Carrots, beets, and other vegetables are packed in slightly damp sand in plastic buckets. We learned that if the sand is too damp they will get a black mold that turns them to mush by the end of the winter, but if it is too dry they will shrivel up. We've gotten the feel for the correct dampness now and keep our root vegetables until early spring. We also learned that 1 or 2 gallon size buckets work best. We tried packing our carrots in sand in large rubbermaid tubs, but they were too heavy to move and too much sand to dig through for carrots. The buckets are the right size that we can just bring one up to the kitchen at a time.
Cabbages and leeks don't keep as long as the root vegetables, but still surprisingly long, maybe a couple of months in the fridge or root cellar. Cabbages whose outer leaves are dried are still good inside.
We keep a thermometer and humidity meter in the root cellar and we know from watching the temperature that it is pretty much a walk-in fridge. We even used it as an easy place to defrost a turkey that didn't fit in the fridge.
Any kale we don't eat right away is easy to freeze or dehydrate. Dehydrated kale is simple to use, we just add it to soups at the end of cooking time, or soak in boiling water and then scramble with eggs.
Onions and winter squash like a slightly warmer, drier place than the root cellar, so we simply keep these in another area of our basement. The onions hang from metal shelves in their net bags, and the winter squash is placed on the shelves with space between them for air circulation. The key to keeping winter squash is to check them all periodically (For example, when going downstairs to do laundry) and if any of them have a soft spot to bring that one up to the kitchen to use. I just cut out and compost the soft spot and then cook the rest.
Along with a few pickled, canned, frozen, and dehydrated things, our root cellar feeds us through the whole winter. It's not until March or April that we begin to buy a few fresh things from the grocery store to help us wait until the first locally grown asparagus and greens come in. We eat a lot of meals of oven-roasted vegetables, raw grated carrot or beet salad, mashed root vegetables, a variety of soups, and filled dumplings such as pork and cabbage or potato and cheese.
Happy winter eating!
Emily Hoisington
FIND MORE RECIPES ON OUR BLOG
Find more recipes and videos with step-by-step instructions each week on our blog. Browse http://www.ploughsharefarm.com/blog.
Thanks interns and rest of the crew for all your hard work this season. It really takes a unique individual to endure the incredibly long hours of physical work that’s required on a vegetable operation. Having a good, solid crew that survives till the end of the year makes all the difference in the world to the season’s success!! We had that this year.
THIS WEEK’S SHARES INCLUDE
F= full, M = mini
Pie Pumpkins F
Delicata or Sweet Dumpling Squash F
Spaghetti Squash FM
Bok Choi FM
Spinach FM
Salad Mix M
Lettuce FM
Green Tomatoes FM
Peppers (Some may be a bit wrinkly) FM
Parsnips FM
Brussels Sprouts FM
Leeks FM
Celery F
Braising Mix FM
Onions F M
ENJOY A FINNIGANS IRISH AMBER OR BLONDE ALE AT FALL FEST AND SUPPORT HARVEST FOR THE HUNGRY PROGRAM
The Ploughshare Farm in Alexandria and MN-based FINNEGANS want to do their part to make sure that those in need in Alexandria are well fed and have been doing so through Emergency Foodshelf Network's Harvest for the Hungry Program.
Ploughshare's annual Farm Festival is a great chance to see the local CSA farm in action and this year, to learn more about how “FINNEGANS 'Turns Beer into Food".
In Alexandria to date, over 4,000 lbs. of produce have been delivered from Plougshare Farm to the Outreach Food Shelf. In fact, the Harvest for the Hungry program itself has roots here; Gary Brever owner of Ploughshare Farms was instrumental in creating the program with Pat Kerrigan, a staff member of the Emergency Foodshelf Network.
This is a great opportunity for the people of Alexandria to take their kids to a farm and get their hands dirty while helping to plant garlic, take up mulch, and put the fields to bed for the winter. There will be a potluck served for the hunger workers throughout the day (everyone is encouraged to bring a dish and the event will also have chili and stew available). At night, join us for live music. While the kids are having fun Mom and Dad can enjoy a nice cold FINNEGANS Irish Amber or Blonde Ale. R.S.V.P. to Gary Brever at gjbrever@midwestinfo.net
A NOTE FROM YOUR FARMER
This is the final week of delivery for the regular season. Here are a few folks that I would like to thank for making this season a success:
The crew: I want to first off thank the interns and rest of the crew for all their hard work this season. It really takes a unique individual to endure the incredibly long hours of physical work that's required on a vegetable operation. Having a good, solid crew that survives till the end of the year makes all the difference in the world to the season's success!! We had that this year.
Newsletter editor: I also would like to thank Tesha for assisting me with the newsletter each week. She is the one who has put together all the recipes and vegetable information, as well as drafts the format for the newsletter. It's a task that I just don't have the time nor talent to do alone.
Drop site coordinators: The drop site coordinators really are the eyes and ears for me with what's happening at the individual drop sites. They enable for our business to work even though I am located over a hundred miles away from many of the customers. They are able to connect with the member's needs and let me know if there are any kinks to be worked out.
My wife and kids: A huge THANK YOU to Jennifer for cooking meals for the hungry crew on a daily basis. I'm not talking about just any meal. We eat GOOD at the farm. She has done this job for the last 10 years and I know it has used up a lot of her time and creative energies. Be sure Jen, it has been appreciated. (By the way if anyone wishes to take over this cooking position for next year so that Jen can pursue something different we would have an opening). My kids also endure much during the season…. I equate the season of vegetable farming like being on a ship for 9 months out of the year. A farming operation has so many moving parts that are in constant need of attention that every day I have to leave early and come home incredibly late each night that of course means less time to spend with them.
Our drivers: Another big thanks to our driver John and his helper (my son Sitka) this year for taking over the delivery. It's one job that I can't stand to do… I don't like driving that much in the Cities especially because it takes me away from the farm. Last year I was a mess at the end of the year. I was totally exhausted, because I was required to work 36 hour days driving the truck on top of the regular work at the farm. It's been a delight to have confidence that the John is getting up at 3 am to drive the shares to you all this year.
You, the customers: Another big thank you to you, our customers for belonging to our CSA. Ultimately, we wouldn't be in existence without you. If you are a new customer it takes a risk for you to put out a large amount cash and trust that your farmer is going to do whatever he can to provide you the best possible vegetables he is able to. For my long term customers, you are really are our foundation for our farm. Thank you for growing with us through the thick and thin.The Earth: I would also like to give thanks to the Earth for providing. Even in such a dry year the soil pulls through and gives us abundance. I look back at the year and think about all that Mother Nature has given us and I am quite amazed really. I think about all those watermelons, cantaloupe, tomatoes and peppers!! In addition I think about the couple thousand pound of summer squash and cucumbers that we picked every week and I just have to say “WOW!!” I hope we can care for you as much as you have given to us with abundance.
I invite you all out to this Saturday from 10 am onward to celebrate the season. I hope you all can make it.
Your Farmer,
Gary
CHECK US OUT ON FACEBOOK
Be sure to “like” us on Facebook so you can keep track of what’s going on at the farm. We share photos and tips on our Facebook page.
HARVEST FOR THE HUNGRY
By contributing to Harvest for the Hungry, you can support Ploughshare Farm, and help us deliver these fresh nutritious foods to the tables of hungry families who cannot often afford the luxury of fresh, locally-grown produce. For $100, a Harvest for the Hungry Share helps lower income families eat healthy and enjoy the farm with you. These monies purchase food from Ploughshare Farm that in turn go directly to low income families that participate. For those only purchasing a Harvest for the Hungry share, you are invited to participate in all farm events, a significant value itself. Please join us.
This is a collaborative effort between Ploughshare Farm and the Emergency Foodshelf Network. To find out more: http://www.ploughsharefarm.com/productgraphs/434
KEEP THE VEGGIES COMING - ORDER A FALL STORAGE SHARE
If you haven't ordered a fall storage share I highly recommend you “update your membership” and add a storage share to your regular summer share. This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, garlic, and pie pumpkins.
The price for the fall share is:
- $294 for Fargo, St. Cloud, and metro area members
- $260 for Alexandria and Farm pick-up site members
- $275 for Fergus Falls, Sauk Centre and Elbow Lake Members
Half Shares Now Available
(half the amount of produce as a Regular Fall Share)
- $200 Half Share Metro
- $185 Half Share Fergus/Sauk Centre
- $175 Half Share Alexandria/Farm Pick up
Order now at:
http://www.ploughsharefarm.com/members/updatemembership
VEGETABLES
See recipes below list of vegetables.
GREEN TOMATOES
A familiar staple that is available in a multitude of varieties, the tomato offers a fresh taste whether served raw or cooked. Tomatoes are somewhat delicate and sensitive to heat and cold. They should not be refrigerated. Keep at room temperature for up to a week. Tomatoes that are damaged or cut will deteriorate quickly.
If you are unable to utilize your tomatoes before they become overripe, they can be quickly and easily frozen whole. Core them and freeze separately on a cookie sheet. Once solid place in an airtight bag or container and thaw for use in cooking or purees.
Storage:
Keep your unwashed tomatoes out of the fridge. Wash before use.
How to Use:
• Among a tomato’s best friends are basil and oregano.
• Caprese salad: Mozzarella (especially fresh, soft mozzarella), olive oil, balsamic vinegar and a sprinkle of salt, along with a fresh herb makes a great lunch, snack or appetizer.
• Finding uses for your tomatoes is an easy task: slice them up and add to salads or process into salsas, sauces and simple purees.
• They can also be enjoyed fried, boiled, roasted, grilled or broiled.
• To core your tomatoes, just cut a cone right around the core and remove it. To seed, cut it in half and shake out the seeds, to peel it, cut a small x in the flow end and boil for up to 30 seconds, until the skin begins to peel away. Cool in an ice bath or under running cold water and remove the skins.
PEPPERS
Stuff ‘em, saute ‘em, grill ‘em, or eat them raw. Peppers are great in a variety of uses, and add flavor to any number of ethnic dishes. They can also be frozen and dried.
Storage:
Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks.
How to freeze:
Wash and dry peppers. Cut into bite-sized pieces and place in an airtight container or Zip-lock freezer bag.
How to Use:
• Try the famous roasted bell pepper: Place bell pepper under broiler, above hot coals, or over open flame. Toast it, turning often, until the skin is blackened evenly. Place pepper in a brown bag, close, and allow to steam 10-15 minutes. Skin will peel off easily with the aid of a paring knife.
• For greatest nutrient retention eat bell peppers raw: Thinly slice lengthwise for a crunchy snack or for dipping, layer slices into a favorite andwich, or dice in a variety of salads.
• Add peppers to soups, stews, omelets, quiches, casseroles and stir-fries.
ONIONSUnlike standard yellow and white onions available all year, juicy onions like Walla Wallas are milder since they have less pyruvic acid (the chemical that irritates your eyes) and have a higher water content.
Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks.
How to Use:
Highlight this sweet onion s delicate flavor in more conventional dishes or preparations like salads and salsas. Sliced into wispy thin pieces on a mandolin, sweet onions melt into salads much like peeled cucumber slices. Finely diced, they fit in well in creamy dips and as a garnish for cold soups like gazpacho.
To enjoy the unique flavor of the Walla Walla, don’t cook more than a few minutes or their flavor and texture may be lost.
SQUASHWinter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. Winter squash are packed with antioxidants and vitamins (and have not fats), and can be prepared sweet or savory.
Butternut squash: Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
Delicata Squash: Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible. The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about 75 years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months.
Spaghetti squash: The spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Spaghetti squash can be baked, boiled, steamed, or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.
Storage:
• Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.
• Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within 5 days.
• Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.
How to use:
• All varieties are great for puréeing, roasting and baking.
• Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.
• Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
• Any type of mashed or pureed squash can be used in the place of canned pumpkin in soups, pies, cookies or quick breads. Chunks of squash can be added to soups, stews and casseroles.
• Because this rind makes most squash difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. As many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes.
• Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350 degree oven 45 minutes. Acorn and butternut squash are frequently cut in half, baked, and served in the shell.
BOK CHOIBok Choi is an Asian green with flat, dark leafy greens and crisp white stalks. It is low in calories but a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.
Did you know?
• Bok choi is an excellent source of water-soluble antioxidant, vitamin-C (ascorbic acid).
• Bok choi contains a good amount of minerals such as calcium, phosphorous, potassium, manganese, iron and magnesium.
• Bok choi has more vitamin A, carotenes, and other flavonoid polyphenolic anti-oxidants than cabbage or cauliflower.
Storage:
To clean this vegetable, simply wash each stem and leaf in cool water. To store, wrap loosely in plastic wrap in the fridge.
Cooking tips:
Best prepared by steaming, sauteing or stir-frying, Bok choi makes an excellent addition to any meal. Because the stems are so thick, it often works best to cut them away from the leaves and cook a few minutes longer. For a basic preparation, simply cut the stems and leaves into one-inch pieces. Sautee the stems for a few minutes in oil, adding the leaves once the stems begin to soften. Add the greens, salt and pepper and 1/2 cup of liquid (water, broth, wine or a combination). Cook until the stems are tender, adding more liquid if necessary. For additional flavor add a squeeze of lemon, your favorite vinaigrette, beans, bacon, hard cheese or any ingredient combination that sounds good to you.
LETTUCES AND SALAD MIX
Clean all of your greens in cool water as you would spinach. Greens can be stored in a salad spinner if you have one or wrapped in a clean cloth or paper towel and placed in a plastic bag. Mixing lettuces with other greens and cooked or raw vegetables creates interesting textures and flavors. Get creative and discover your favorite salad preparation.
Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.
Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.
How to use:
Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens. You can also use full lettuce leaves under pasta salads or other cool salads. Use in place of tortillas for tacos or stir fries.
SPINACHWonderful green leafy vegetable spinach is often recognized as one of the functional food for its nutritional, antioxidants and anti-cancer constituents. Spinach works great raw in a salad or sandwich, steamed or sauteed.
Did you know?
• It contains good amount of soluble dietary fiber. No wonder greeny spinach is one of the vegetable source recommended in cholesterol controlling and weight reduction programs!
• Fresh 100 g of spinach contains about 25% of daily intake of iron; one of the richest among green leafy vegetables.
• Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C; and flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and beta-carotene. Together these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a healing role in aging and various disease processes.
• It is also rich source of omega-3 fatty acids.
Cleaning:
It is important to wash this veggie thoroughly using a salad spinner or a colander placed in a large pot. With the spinach placed in the colander or strainer bowl of your salad spinner, fill the pot or spinner bowl with cool water. Immerse the spinach in the water and swish around with your hand. Pull the colander out, replace the dirty water with clean and repeat until the water is clean after the rinse.
Storage:
Store spinach wrapped loosely in plastic in the fridge.
Cooking:
To prepare, chop off all stems or, if you have the time, remove only the tough stems, keeping those that are tender. Eat raw or steam or saute just until it wilts. Toss cooked spinach with any combination of lemon juice, olive oil, vinegar, hard cheese, soy sauce or any favorite sauce or dressing.
BRAISING MIXClean and store your braising mix as you do other greens. For a simple and delicious addition to any meal, toss these greens with some garlic in olive oil into a skillet on medium high heat. After a few minutes when the greens are slightly wilted, add 1/2 cup of water or broth. Let greens cook until tender, season with salt and pepper and top with your favorite oil or vinegar. Nuts and seeds, hard cheeses and dried fruits all taste great atop a warm and flavorful bed of braised greens.
CELERY
Our celery may look and taste more vibrant than what you’re accustomed to. (Some of you might even say it tastes “aggressive.”) This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would make for paler, juicier stalks—but our deep-green, unblanched celery is especially wonderful for cooking. Save the light-colored, mild inner stalks for eating raw.
Storage:
Refrigerate immediately or it will go limp. Wrap in a damp towel or keep in a plastic bag and store in the hydrator drawer of the refrigerator for up to 2 weeks. For maximum crispness, store stems upright in a container with an inch of water.
How to Use:
• Celery is a standard addition to salads, casseroles, soups, stews and stir-fries. Dice into tuna, chicken, egg, potato and pasta salads.
• Ants on a Log!
• Slice celery into vegetable salads and use the leaves as a substitute for parsley.
• Make an aromatic seasoning by sautéing celery along with onions, garlic, or ginger.
Stuffing Ideas for Celery
• Serve raw celery stalks stuffed with peanut butter, cream cheese, or goat cheese (chevre).
• Soft goat cheese blended with chopped arugula or chopped fresh dill
• Softened cream cheese mashed with smoked fish and lemon juice
• Softened cream cheese mixed with crumbled blue cheese, chopped green olives & walnuts or chutney or pesto or tapenade
PARSNIPSWhile it might look like a carrot of the wrong color, the parsnip is even sweeter than a carrot and adds a warm, earthy taste to a variety of dishes.
How to store:
They will keep for weeks wrapped loosely wrapped in plastic in the fridge.
How to use:
Parsnips can be used in place of carrots in many recipes. For the best results, remove the woody core (although it is edible) by cutting the vegetable in half and digging it out with a paring knife or a vegetable peeler. Then steam, sautee, roast, glaze, braise or roast until tender but not mushy. Parsnips taste great mashed or pureed.
LEEKSLeek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sauteed or added to stock.
Storage:
Wrap unwashed leeks in a damp towel or in plastic wrap and keep in the crisper drawer for several days.
Prep:
Leeks may have some grit trapped in their layers. Cut and swish them in a bowl or sink of water to let any solids fall to the bottom.
How to Use:
• Use the bottom white part of leeks similar to how you would use onions.
• Great in soups or slow cooker meals where their flavor will add to the dish.
• Saute the green tops before you add to a dish or use to flavor stock.
• Also great with potato dishes.
PIE PUMPKINSPie pumpkins are any one of several varieties of pumpkin grown for eating rather than decorative purposes. Generally, pie pumpkins are smaller and more dense than decorative pumpkins. Recipes calling for pumpkin may use canned or fresh pie pumpkins, but should never have decorative pumpkins used as a substitute. Pie pumpkins are an excellent source of beta carotene, calcium and potassium. For vegetarians, it can make an excellent replacement for meat in winter stews and soups.
How to use:
• Pie pumpkins can be used in any recipe calling for pumpkins. Cut the pumpkin in half and remove all seeds and stringy “guts,” then bake until completely soft, usually about one and a half hours.
• Indian cuisine includes recipes for spicy pumpkin curry, which makes a delicious autumn meal.
• Try adding cooked pumpkin to pancake batter before cooking, then topping with maple syrup and whipped cream.
• A variety of recipes are available for pumpkin soup, which can be hearty and filling on cool evenings.
BRUSSEL SPROUTS Bussel sprouts contain high amounts of vegetable protein ad carbohydrates. Brussel sprouts, along with some of the other cabbage family vegetables, are thought to be a digestive stimulant.
Storage:
To store, refrigerate unwashed sprouts in a plastic bag. They are best if used when fresh, but Brussels sprouts should retain integrity for up to 1 week. For long-term storage, Brussel sprouts may be frozen; blanch, cool, dry and pack into airtight containers.
Prep:
To clean and prepare for cooking, simply pare off the tough bottom part of the sprout stem and remove the two outermost leaves.
How to Use:
• Toss sprouts in olive oil, lemon juice and a dash of salt and pepper, or top with a pat of butter.
• Marinate cooked sprouts overnight in your favorite dressing for use in salads.
• Toss sprouts into hearty soups and stews.
• Boil or steam sprouts approx. 5-8 minutes. Be careful not to overcook! They are best when tender but not mushy.
RECIPES
VIDEO: How-To Make Spinach Pops (For Smoothies & Protein Shakes)
https://www.youtube.com/watch?v=oN8zmF6gCxI&list=UUj0V0aG4LcdHmdPJ7aTtSCQ&index=15&feature=plcp
VIDEO: Spicy Garlic Shrimp Over Spinach
https://www.youtube.com/watch?v=_Mutkh9ftVM&feature=relmfu
FRIED GREEN TOMATOEShttp://www.epicurious.com/recipes/food/views/Fried-Green-Tomatoes-242647
4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil
1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
CRISPY TOPPED BRUSSELS SPROUTS AND CALIFLOWER GRATINhttp://www.myrecipes.com/recipe/crispy-topped-brussels-sprouts-50400000110447/
4 cups cauliflower florets (about 1 pound)
4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)
1.1 ounces all-purpose flour (about 1/4 cup)
1 1/2 cups 1% low-fat milk
2/3 cup half-and-half
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
4 slices center-cut bacon, chopped
2 cups chopped Vidalia or other sweet onion
3 garlic cloves, minced
Cooking spray
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup panko (Japanese breadcrumbs)
Preparation
1. Preheat oven to 375°.
2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.
4. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.
5. Preheat broiler to high.
6. Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.
BRUSSELS SPROUTS WITH BACON, GARLIC AND SHALLOTShttp://www.myrecipes.com/recipe/brussels-sprouts-bacon-50400000116749/
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.
RAW BEET AND AVOCADO SMOOTHIE
1/2 large raw beet (peeled and cut into 1" pieces)
1 ripe haas avocado (peeled and pitted)
2 tablespoons of lemon juice
1 cup orange juice
1 cup water
5 baby carrots
1/2 cup broccoli
1 cup of ice
Place all ingredients into Vitamix container (liquids first, then soft ingredients, then ice). Select Smoothie setting and start. Enjoy!
VIDEO & RECIPE:
How to Make Spicy Roasted Squash Seeds
http://www.urbanorganicgardener.com/2011/10/how-to-make-spicy-roasted-squash-seeds/
Pumpkin seeds from the pumpkin you just carved
1-2 tablespoons of olive oil
Cayenne pepper, paprika, sea salt and black pepper to taste
How to make:
1) Soak the seeds in water for 10-15 minutes to get off the orange stringy stuff.
2) Strain the seeds and put them in a bowl.
3) Sprinkle sea salt, black pepper, cayenne and paprika over it.
4) Put in oven at 400 for 10-15 minutes.
5) Open the oven and mix them up.
6) Put back in for 5 minutes.
7) Remove from oven to let cool.
50 PUMPKIN RECIPES FOR FALL
http://www.twopeasandtheirpod.com/50-pumpkin-recipes-for-fall/
CREAMY PUMPKIN PIE SMOOTHIE FOR TWOhttp://ohsheglows.com/2012/09/07/creamy-pumpkin-pie-smoothie-for-two-an-advertising-update/
Yield: 4 cups
Ingredients:
2 cups almond milk
1/2 cup rolled oats
2 tbsp chia seeds
1 cup canned pumpkin
1/2 tbsp blackstrap molasses
1 frozen ripe banana
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1.5-2 tbsp pure maple syrup
Coconut Whipped Cream, for garnish
1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.
2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.
3. Add maple syrup to taste. I found 1.5 tbsp was perfect for me.
4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top!
PUMPKIN-CRUNCH GRANOLA
http://eatingwelllivingthin.wordpress.com/2011/06/03/gotta-crunch/
1/4 cup pure pumpkin puree
1/4 cup sugar-free maple syrup (OR agave)
1/3 cup Whey Low Gold (OR Splenda Granular)
2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup
1 egg yolk
2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)
In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.
Preheat oven to 275 degrees. Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
PARSNIP AND CARROT SOUP
1 medium leek, thinly sliced
4 medium parsnips, peeled and diced
4 medium carrots, peeled and diced
4 cups fat-free chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. small pasta, cooked al dente and drained
1 T. chopped fresh Italian parsley
1 c. low-fat coutons
1) Cook leek in small nonstick skilled sprayed with nonstick cooking spray, over medium heat until golden. Place in 4-quart crockpot slow cooker.
2) Add parsnips, carrots, broth, bay leaf, salt and pepper. Cook on low 6 to 9 hours or on high 2 to 4 hours or until vegetables are tender. Add pasta during the last hour of cooking.
3) Remove bay leaf. Sprinkle each individual serving with parsley and croutons.
BRAISED CELERY WITH AROMATIC CREAM SAUCE
“From Asparagus to Zucchini”
8 large stalks celery
2 c. unsalted chicken stock
2 fresh allspice or bay leaves (or 1 dried)
1/2 t. chopped fresh thyme (or 1/8 dried)
1/3 c. heavy cream
salt and pepper
Peel the rounded side of each celery stalk lengthwise with a potato peeler. Cut crosswise into 4-inch pieces. Place in a large skillet over medium flame, add chicken stock, allspice or bay leaf and thyme. Bring to a simmer, cover and cook until celery is tender, 15-20 minutes. Uncover skillet, remove celery to a platter, and keep warm. Raise heat to high, add heavy cream, and cook, stirring occasionally, until liquid is reduced to a slightly thickened sauce. Season to taste with salt and pepper. Arrange celery pieces in a spiral, rounded side down, on the platter. Strain the sauce through a fine-meshed strainer and spoon over the middle of the celery pieces. Serve immediately. Makes 6 servings.
NUT BUTTER CRUSTED PARSNIP FRIEShttp://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/
Adapted from Diet, Dessert, & Dogs.
Yield: 1-2 servings.
Ingredients:
3 medium parsnips, peeled and cut into thin fry-like strips
3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
1 Tbsp extra virgin olive oil
1/4 tsp kosher salt, or to taste
Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more. They were wonderful!
Note: You can probably use any kind of nut butter you prefer!
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