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Tuesday, November 15, 2011

Wishful Acres CSA Week 9 Newsletter

Hello shareholders!

Full share CSA members and half share Group A will receive delivery this Friday (November 18) between 12-2, unless you've arranged otherwise. 

Group A half shares, this is your last CSA delivery of the year.  So, you'll be receiving your "Thanksgiving" share this week along with some turkey day recipes and a "Thank You" gift from our farm of one dozen eggs (I'll try to make sure to provide eggs that are at least 2 weeks old so you can hard boil them in case you have deviled eggs on your Thanksgiving menu). 
Group B and Full Shareholders, you'll receive your thank you gift eggs next week - the last delivery is scheduled for the day after Thanksgiving.  If you need your share before Thanksgiving instead and want to pick it up at the farm, please let me know soon and I will arrange my harvest schedule to comply.

Extras available this week:
  • Pickles - our farm-made all-natural sweet dill pickle slices are great for Thanksgiving relish trays.  They are $4.50 per pint-sized jar and delicious.
  • Eggs - $2 for medium, $3 for extra-large sized.
  • Beef - visit the web site for cuts & prices - www.WishfulAcresFarm.com and click on "beef"
In your share this week:
  • Butternut Squash
  • Scallop Squash
  • Turnip (if you don't want to eat these now, they'll keep for weeks in your fridge)
  • Rutabaga (same storage as turnips)
  • Carrots
  • Kale
  • Lettuce
  • Asian Greens Mix (great for salad, stir fry, or soup)
  • Green Onion
  • Yellow Onion (from our storage onions)
  • Spinach
  • Radish
  • Large Zucchini (hard skinned, from storage - you may need to cut off skin before shredding for baking (recipe below))
  • Garlic
  • Parsley
Recipes!
Butternut Squash Soup with Fennel Seed
My all-time favorite winter soup.  It's so good!
You can view the recipe and picture here on the farm blog:  http://all-natural-mama.blogspot.com/2010/10/butternut-squash-soup-with-fennel-seed.html

Thanksgiving Stuffing with Roasted Root Vegetables
My husband's family is chock-full of good cooks.  Last year, one of his aunts made a stuffing that was chock full of roasted root vegetables.  I think I ate more than my share... it was delicious.  Here is a version I found on the web.
Roasting enhances the sweetness and deep flavor of autumn root vegetables. To save time, roast the vegetables the night before you make the stuffing. Don't be afraid to let the vegetables get nicely browned -- the caramelization will only enhance their taste. Use with turkey, chicken, or pork.
RECIPE INGREDIENTS
3 tablespoons olive oil
3 large carrots, peeled and cut into 1/2-inch-thick rounds
2 large rutabaga, peeled and cut into 1/2-inch-thick rounds
1 large turnip, peeled and cut into 1/2-inch cubes
1 large onion, cut into 6 wedges
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound firm whole wheat bread, cut into 1/2-inch cubes, dried overnight or in the oven (about 10 cups)
2 eggs, beaten
1/3 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 to 1 1/2 cups turkey or chicken stock, as needed
DIRECTIONS
Preheat the oven to 450 degrees F.

In a large roasting pan, drizzle the oil over the carrots, rutabaga, turnip, and onion and mix with your hands to coat the vegetables with the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast, stirring the vegetables often, until they are tender and nicely browned, 35 to 45 minutes. Transfer to a bowl and let cool. (The roasted vegetables can be prepared up to 1 day ahead, covered, and refrigerated. Warm in a large nonstick skillet before using.)


Transfer the roasted vegetables to a large bowl. Mix in the bread cubes, eggs, parsley, poultry seasoning, and remaining 1 teaspoon pepper. Gradually stir in about 1 cup broth, until the stuffing is evenly moistened but not soggy. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.



Zucchini Muffins (I've adapted parts of this recipe before, so feel free to play around.  I've added whole wheat flour for part of the white flour, cut back the sugar, and substituted lard or oil for the shortening). 

Grab those giant zucchini and shred them to make delicious zucchini bread, muffins, and more.  You can use the black walnuts too!
2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar
Preheat oven to 350 degrees F.  Grease and flour a muffin pan.  In a large bowl, combine flour and sugar.  Stir in baking powder, baking soda, cinnamon, nutmeg and salt.  Cut in shortening until mixture resembles course crumbs.  Make a well in the center, and pour in milk, eggs, zucchini, and vanilla.  Fold in walnuts.  Fill muffin cups 1/2 full.  Sprinkle tops with brown sugar.  Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.  Allow to cool.

Butternut Squash Pie

Directions:

  1. 1
    Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  2. 2
    Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  3. 3
    Cut the squash in half, and remove the seeds.
  4. 4
    Scoop out about 2 cups of the pulp and place in your blender or food processor.
  5. 5
    Add all remaining ingredients and blend until smooth.
  6. 6
    Pour into prepared pie crust.
  7. 7
    Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  8. 8
    Cool on a wire rack.


Thanks everyone for your support!

Penny Peterson
Wishful Acres
www.WishfulAcresFarm.com

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