|Posted by scott brodie on March 3, 2010 at 8:14 PM|
Red House Farm CSA Pickup #3 Nov 13, 2009
Today’s Box Includes…….
~Spanish Roja Garlic
~Hopi Winter Squash
~Red Delicious Apples (from Boulder Pioneer Orchard- use in Squash Bisque Recipe)
~Red Core Chantenay Carrots
~Red Dragon Carrots
~Garlicy Cilantro or Parsley Pesto
~Free-Range Chicken Eggs
New additions to the box this week are Parsnips, Brynns homemade Pesto and Broccoli Sprouts. These are one of the most nutritious of all sprouts and have been found to have incredible cancer fighting properties…so much so, that there is are forces that are trying to make them illegal. For more info see http://www.naturalpedia.com/broccoli_sprouts.html
We found the Parsnips to be almost impossible to dig up in their entirety. They are supposed to be very long (and not so woody). I read after trying to dig them up that it is helpful to rototill next to the row and THEN dig them up.Katherine Doren and Trisha helped dig and collect- Thank you! Doren remembers his mother Lillian cooking them when he was a kid. He says they are an acquired taste.
Next week, expect some sweet baked goodies for the Holiday weekend!
Well, things are beginning to slow down for us at the Farm. Except for potatoes, all the crops have been dug and packed in sand or sawdust for winter storage in our rebuilt root cellar, Thanks to all who helped with this large project….Pete and Cookie, Jacquie and Dean, Dianne O, Farmhouse Dave, Katherine and Erika, our farmer-friend from Idaho. We now have a lot of food in storage for the Winter! Now that it has been put up, we know what we have….expect your share to increase in size, especially the carrots and beets and garlic. We planted 1700 garlic cloves (and 200 shallots) recently. Expect 2-3 heads from now on. This is a good baseline for the future. For example, I now know that 800 row feet of carrots is ample for this sized CSA (unless the deer get to them first). Also, mid-June is too late to plant Leeks in the lower garden. We definitely are in the steep part of the learning curve, this being our first year. Next year, I would like to have the ideal offering, for example, I am sure more onions and potatoes would be welcome to most of you. Also, fresh herbs and greens. Is it better to get some things (like potatoes and garlic) occasionally, but in greater quantities? Let us know what you think.
We received our first shipment of tools yesterday as part of our upcoming Red House Farm Community Workshop and Toolshare. There is another shipment coming soon and Scott and Dave have been working to get the workshop rebuilt. Dave is living in the farmhouse and has been trading his construction talents and chicken-keeping skills for rent.
Genevieve and Cristina are moving on for the winter. Cristina was an incredible help this summer working as a farm intern and writing our USDA solar energy grant. She has been volunteering at the Boulder school this year (the kids love her) in return for rent at the farmhouse.
We did a cider-pressing this past week with Nethaniel and Chanda and procured about 9 gallons of amazing nectar.
We could really use plastic grocery bags at the farm…if you have some lying around and do not want them, please bring them to the next pickup.
Marjoram-Infused Winter Squash Bisque (serves 6)
One 3 ½ to 4 pound winter squash
2 tablespoons butter
1 medium onion- chopped
1 large apple- peeled, cored and chopped
3 cups chicken broth
1 tablespoon honey
1 teaspoon dried marjoram
¼ teaspoon white pepper
½ cup half and half
toasted pumpkin seeds, fresh marjoram sprigs and ground pepper for garnish
• Preheat oven 400 degrees. Cut squash in half and remove seeds. Place cut side down on lightly-greased aluminum foil lined baking sheet. Bake 45 minutes or until squash pulp is tender. Remove from oven, cool 20 minutes. Scoop out squash pulp, discarding shell. Measure 2 ¾ cups squash pulp, set aside.
• .Melt butter in large Dutch oven over medium heat. Add onion and apple. Saute 5-7 minutes or until tender. Add honey, broth, marjoram and white pepper. Bring to boil, reduce heat and simmer covered for 20 minutes. Stir squash pulp.
• Process squash mixture in batches in blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven. Add salt, if desired. Whisk in half and half and cook over medium-low heat, 3 to 4 minutes or until thoroughly heated. Garnish with pumpkin seeds, marjoram and freshly- ground pepper.
Good for one dozen red house farm eggs
Place coupon in black fridge
Pickup before nov 21, 2009