Week #18 Saturday, Oct. 16 th -Tuesday, Oct, 19 th 2010

In your bag Garlic, Potatoes, Onions, Kale Broccoli (Sat) Beets (Tues) Farm News Brussels sprouts The weather continues to make our job Sunshine & Butternut squash amazingly pleasant. This time of year can bring Baby Leeks** anything, a long rainy spell, snow or even Carrots several consecutive days where it doesn’t get Cilantro, Parsley above freezing. With that unpredictability in mind, Mike and I sat down and mapped out the *We got lots of positive comments on the baby leeks last weeks of delivery. There are lots of we sent this spring that we decided to try them for considerations, the primary one being that by the fall. So, one delivery day in late July or early the end of weekly deliveries and the winter August, the Fassett-Carmen crew went to work share, we want all of the vegetables to be out of planting leeks. We weren’t sure they’d make it but here and in your homes (except a few to get us they matured just in time. They can be used like through the winter of course). So, there’s been scallions raw, chopped and put on pizzas or lightly lots of counting and estimating, multiplying and sautéed and added to just about anything – Brussels dividing. For instance, Wednesday’s work crew sprouts, squash …. harvested all the celeriac. Before we harvested the last row, Roxanne took a walk down it and Coming Soon counted 170 celeriac. Multiply that by 4 rows Next week we’ll have another round of the and we have 680 celeriac. Presumably some of Sunshine an Butternut squash so if you split those will be deemed too small, some found your share, you can get the Sunshine this week damaged, people will take some home after the and the butternut next or vise/versa. We should work day and we’ll want some, so actually a few have Brussels sprouts and carrots again and less than that, but close. If we send 2 each for some celeriac, maybe some fall turnips. the winter shares, that leaves about 450 so we’ll have 3 per share. We’ll go two one week and one the next. An estimate of the carrots has us believing we can send them all of the final weeks and the winter share. We’re happy about Spring Hill’s Annual Harvest Dinner that! Other things we’re thinking about are the weight and diversity of the bag. We decide to Saturday evening, November 6th wait on the final cabbage of the season until St. Frances Cabrini Church we’re sending the smaller delicata squash. We’ve been waiting until the Brussels sprouts got a couple of good frosts to sweeten them up. On the other hand, if we wait too long, they might freeze and not thaw and we’d lose them. We decide to send them this week and next. Baby leeks are being sent this week because to wash them as it gets colder will only get more miserable! And so our discussions continue as the final vegetable puzzles get put together. No doubt we’ll be working the pieces up til the end! Next Delivery’s Harvesters Saturday, October 23rd - Amy & Keith Goetzman, Barb Wright & Paul Engstrom, Jigna Desai & Ruskin Hunt, Nany Kosciolek & Rob Nordin, Anne Holzinger Tuesday, October 26th - Michael Blumfield, Beth Franzen, NEED TWO! www.springhillcommunityfarm.com; [email protected] 715-455-1319, Prairie Farm, WI Mustard and Coriander Roasted Potatoes this recipe comes from www.epicurious.com. A friend of ours brought them to Katie’s wedding. I didn’t get to same but I heard they were wonderful!

1/4 cup Champagne vinegar 2 tablespoons mustard seeds 6 tablespoons Dijon mustard 1 tablespoon coriander seeds, crushed Coarse kosher salt 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes 6 tablespoons vegetable oil

Preheat oven to 425°F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.

Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.

Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

Chickpeas with Potatoes and Tomatoes This is a favorite of ours from Deborah Madison’s “Vegetarian Cooking for Everyone.” You can certainly mix and match vegetables for this recipe. ½ cup extra virgin olive oil 3 cups chickpeas, cooked or 2 15 oz cans, rinsed 1 large onion Salt and freshly milled pepper 3 potatoes diced into ½ cup water or chickpea broth Cubes about the size of chickpeas ¼ cup chopped cilantro 2 carrots, cut into ½ inch rounds ½ cup chopped parsley 1 small dried chile 2 garlic cloves mashed with ½ teaspoon ground coriander 1 cup peeled, diced tomatoes

Heat the oil in a wide skillet over medium heat. Add the onion and cook until it’s lightly colored, stirring occasionally, about 8 minutes. Add the potatoes, carrots, chile, and garlic and cook for 5 minutes more. Add the tomatoes and chickpeas, season with 1 teaspoon salt and a few twists from the pepper mill, and add the water. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Taste for salt and stir in the chopped fresh herbs.

Roasted Brussels sprouts with Lemon and Parmigiano Not really a recipe but a really good idea from “Fine Cooking:”magazine! Roast halved Brussels sprouts tossed with olive oil and salt in a hot oven until tender and golden-brown. Finish with a squeeze of lemon juice and freshly grated Parmigiano.