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Wednesday, October 26, 2011

Wishful Acres CSA Week 6 Newsletter

Hello shareholders!

Full share CSA members and half share Group B will receive delivery this Friday (October 28) between 12-2, unless you've arranged otherwise. 

Extras offered this week, can be delivered with your CSA share, simply email me by 9 am Friday morning to order (you can leave a check in your cooler):
  • Brown eggs from our free-range hens.  $3 per dozen, extra large size.  Special: $2 per dozen for medium-sized brown eggs from our new flock (they're just starting to lay).
I hope you are enjoying the fall vegetables.  I'll admit, it took me awhile to adapt my taste to enjoy these fall veggies after all the summer flavors, but now we're in full swing and I'm cooking delicious meals with these vegetables every day.  Yes, you bet, we are eating the same exact foods that you are right now!  I try to prepare our meals around what is seasonal and available out back (the farm gardens).  I'm really enjoying the turnips, and made 3 great recipes with them this week (all listed below) - and shock, I even made them in a way the kids would eat (mixed with potatoes & mashed).  I also really enjoy roasted root vegetables but haven't made that yet this season (it's simple!).  The mixed Asian Greens that you received last week and this week were also served in our kitchen yesterday in an unbelievably delicious stir fry.  We've also been eating lots of spinach & green onions on our salads and sandwiches, making kale & mustard greens chips, and of course enjoying the great lettuce!

In your share this week:

-Cabbage - the first harvest of the fall green cabbage.  Coleslaw, stir fry, soup... :-).   Refrigerate.

-Red Onion - I am bringing our now-cured winter storage onions into the root cellar.  You'll receive some this week!  They'll keep for at least few weeks out on your counter or in a cool, dark place (like a basement).

-Spicy Asian Mix - you can eat this mix of Asian greens raw as a salad, or stir fry lightly (I made this recipe recently, link to my simple recipe with picture below). Refrigerate.

-Acorn Squash - I grew several varieties, you'll receive either orange, white, green, or striped / mottled.  Can be kept on counter for at least a few weeks. Recipes below

-Turnips -  2 varieties of turnips - white Asian and purple top American.  Both huge!  I'll try to include the green tops as well - they are also edible.  Recipes below.  Refrigerate.

-Lettuce -  Sorry, the bag will be smaller than normal this week - the Gourmet Deer that lurk in our forest have been enjoying your Gourmet Lettuce... a lot!  You'll receive 4 varieties in your mix this week.  Refrigerate.

-Green Onions - great on salads, on top of potatoes, stir fried, and more!  Refrigerate.

-Spinach - Can be used in a salad or try this week's quiche recipe (below).  Refrigerate.

-Garlic - We grew several varieties of gourmet garlic, you'll receive a bulb or two each week until it's gone.  It can be left out on your counter for several weeks.

-Kale - this week you'll begin to see why this variety of kale is called "Red Russian".  In the cooler fall temperatures, the leaves begin to turn a beautiful shade of red. Refrigerate.

-Brown Eggs (if you signed up for an egg share).


And here are some recipe ideas for all those delicious organic veggies!

Crockpot French Onion Soup with Root Vegetables
I made a roast last week and had a bone with a bit of meat left in the refrigerator.  What to do?  Make soup!  Super easy, in the crockpot, this makes-its-own-broth soup turned out delicious.  You could follow this recipe, or add whatever vegetables you have on hand.  Now that the cabbage is harvested, it would also be delicious in this soup.

-1 beef soup bone (you can use the bone leftover from a roast, or purchase a soup bone (visit our beef sale web page for info))
-3 onions, sliced
-2 cloves garlic, chopped
-3 potatoes
-1 large rutabaga
-1 large turnip
-1 tablespoon Worcestershire sauce
-1 teaspoon dried thyme
-1 teaspoon garlic powder
-salt & pepper to taste

Simply put the bone and chopped vegetables in the crockpot.  Then fill with water until full.  Add spices.  I cooked on low for about 12 hours, and I served with a loaf of freshly made whole wheat bread.  We sprinkled parmesan cheese on top of the soup.  It was delicious!

Asian Stir Fry

I made this recently and posted the recipe and picture to the farm blog.  If I could do it again, I would also add cabbage and green onions.  Here is the link:
http://all-natural-mama.blogspot.com/2011/10/asian-stir-fry-recipe-pictures.html

Acorn Squash

I found this web site, it lists 10 great ways to enjoy Acorn Squash.  Here is the link:
http://www.thekitchn.com/thekitchn/recipe-roundup/10-ways-to-eat-an-acorn-squash-recipe-roundup-129731


Mashed Potatoes and Turnips
-2 pounds potatoes
-1 pound turnip
Can multiply the pounds above for as big a batch as you'd like.  Chop & boil until tender.  Drain water & mash with a bit of butter & milk.  Enjoy as is, or go one step further (could use leftovers) and make the cheesy casserole:
Cheesy Mashed Potatoes and Turnips Casserole
-Leftover mashed potatoes & turnips (4-6 cups worth for this recipe)
-1 package cream cheese
-2 large eggs
-1 cup chopped green onion
-1 cup cooked, chopped bacon (optional)
-salt & pepper to taste
Mix all ingredients well.  Bake in 350 degree oven for 45 minutes.  Great paired with meatloaf!


Thanks everyone for your support!

Penny Peterson
Wishful Acres
http://wishfulacres.blogspot.com

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