News from Lucas at Brownback Family phone: 717-789-4433 11/25/19 538 Spiral Path Lane www.spiralpathfarm.com Your Share Menu: Loysville, PA 17047 e-mail: [email protected] /13 Gold Potatoes/13 Store in a cool dark cabinet Our Last CSA delivery is Tuesday, December 17th /12 /07 Happy Thanksgiving from your farmers! We’re very much looking forward to having some time off and away from the farm with our Butterkin Squash families for the holiday. We typically host a rather large Thanksgiving dinner at the farm, but /06/06 Store at room temperature this year we are all traveling in different directions. My brother Will, Deirdre, Khaya, Jonas, /05 and Isla are all headed north to visit Deirdre’s family near Blue Hill, Maine. My mom and dad (Terra and Mike) are headed east to Downingtown, PA to spend the day with my Uncle Reiny and his family. My niece, Ivory, is coming home from NYC to spend the weekend with Mixed Lettuce her mom’s family. And Genna and I are proudly hosting my mother-in-law (and family) who Greens is traveling down from Napanee, Ontario! We all love to cook, so this should be a wonderful Store in the fridge chance to finally gain some time in the kitchen together. Will’s favorite Thanksgiving dish (besides the turkey) is our traditional appetizer: Asian Cabbage Slaw (recipe on the back). Mine is definitely the stuffing – which I highly recommend using leeks in!! See below... Leeks Store in the fridge inside a grocery bag Mama Terese’s Turkey Stuffing Recipe 10 C cubed bread of your choice (sourdough, white, WW or combo) set aside in large bowl 2-3 C vegetable broth or turkey broth 1 stick of butter Napa Cabbage 4 t poultry seasoning,1/4 t pepper, ½ t salt 1-2 C leeks, sliced thin (may use onion) Store in the fridge 2 C grated carrot 2 C sliced celery ½ C fresh minced parsley Yellow Onions In a large heavy pan over low to medium heat, slowly sauté celery, carrots, and leeks in the butter. Cook until leeks are soft and cooked. Stir veggies into the bread cubes. Sprinkle with Store at room temperature parsley, and the seasonings. Toss. Drizzle the broth over the entire mixture one cup at a time. This will shrink down the mass, toss. Season more to taste if desired. This can be used to stuff a turkey bird or baked in a buttered dish, for 40 minutes at 325-degree oven. Kale Store in the fridge inside a sealed bag Bulk Veggies available: Butterkins - $20 for a ½ bushel. Totals to 16 lbs. / Approx. 12-13 small butterkins. They store up to 6 months at room temperature or you can freeze pureed squash! Cabbage- $25 for 10 large heads of either Green, Red, or Napa Cabbage Garlic Store at room temperature Homemade sauerkraut, kimchi, etc.! Onions- $25 for 25 lbs. of yellow storage onions Chop and freeze OR stores up to 4 months at room temperature! Kale- $25 for 10 bunches. Approx. 6 lbs. of kale Simply chop and freeze – without blanching! Recipes are ---Preorder through our online STORE via your CSA account for delivery to your on the back! weekly pickup site. Orders must be placed by the Friday before your next delivery--- Sprinkle with the Mashed Potatoes Wash potatoes and cut into small pieces to equal 5-6 C, leave the skins on. Barely cover with water and add 1 T salt, bring to a boil and then simmer till tender, about 20-25 minutes. Drain liquid (save for stock). Add 1/4 C butter or garlic butter and about 2 C milk (more or less depending on thickness you enjoy). Mash with a mixer. Can make cheesy mashed potatoes by adding 1/2 C Parmesan (or favorite cheese) at the end of mashing. Brassicas Babatunde 1 head chopped Cauliflower 1 head chopped Collards 1 head chopped Kale 8 cloves chopped garlic 2 cups chopped onion 5 Turnips 2 cups chopped mushrooms 1 cup roasted tomatoes Stir-Fry chopped cauliflower with collards, kale, turnips, onions, garlic. Add generous amounts of mushrooms and 1C roasted tomatoes at the end. Serve over rice or favorite pasta. Asian Cabbage Slaw Dressing: ¼ C seasoned rice vinegar ½ C toasted sesame oil 1 t honey or sugar or agave syrup ½ t salt Salad: 3 C Shredded cabbage (green, Napa, or red) -slice on cabbage slaw or food processor 1 C finely grated carrots Optional: ¼ C minced sweet onion ( or scallions ) Toppings: ¼ C fresh minced cilantro or parsley ½ C crushed peanuts 1 T black or brown toasted sesame seeds Mix dressing ahead. Pour over salad mix and toss immediately before serving. Leek Quiche 1 -9-inch pie crust 3 eggs whisked into 2 cups milk with ½ t salt, Pinch pepper ¾ cup grated cheddar cheese 2 cup sliced leeks and ½ C grated potatoes 1 C chopped ham-optional Roll pie dough into a 9-inch pie pan. Dust pie crust with flour. Arrange leeks, cheese, potatoes, ham into pie pan. Pour egg mix over veggies. Sprinkle dot of butter on top. Bake at 375 for 30 minutes, or until set. Let stand 10 minutes. Butterkin Squash and Cinnamon Soup 4 appetizer servings 1 (2-pound) butterkin squash, halved lengthwise and seeded 1 and 1 / 2 to 2 cups vegetable or chicken broth (can be made from bouillon cubes) 2 teaspoons ground cinnamon Salt and pepper Chopped fresh chives or scallions, for garnish, optional Preheat oven to 375 degrees F. Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray. Place squash, cut side down, in prepared dish. Pierce each squash half several times with a toothpick or skewer. Bake until squash is tender, about 45 minutes. Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin. Add 1 1/2 cups broth and the cinnamon and puree until smooth. Add remaining broth if needed. Transfer puree to a heavy large saucepan. Stir over medium heat until heated through. Season, to taste, with salt and pepper. .