Upstate Farms of Highland
Paisley Farm CSA Blog

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Friday, 04 March 2011 16:54

More Recipes & More Quick Reading

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Reading: An interesting round up of agriculture and farm sort of reading…

Break-down of where a Dollar really goes for food.

Farmers Want Consumers To Know the Origins of Their Food

Recipes: The wonderful folks at d.b.a. have more recipes to share… great things for all of you to try if you have 15 minutes or 2 hours… there’s something for everyone and the week’s shares. Thanks Karol and all the members who submitted recipes!

Spiced Root Vegetable “Frites”

Submitted by Russ Hedberg and Kaitlin Barthmaier


3 medium sized beets, peeled

3 large carrots, peeled

1 large turnip, peeled

1/2 tsp ground ginger

3/4 tsp fresh grated nutmeg (fresh nutmeg is definitely the best way to go.  Ground nutmeg always tastes stale

to me.  if you insist on using it, though, I would recommend using less, perhaps only 1/3 tsp.)

1/4 tsp crushed red pepper flakes (if you like really spicy food, by all means, go nuts with this)

2-3 tbsp extra virgin olive oil.

Salt and pepper to taste.


Preheat your oven to 400 Degrees. Slice the beets, carrots, and turnip into spears that are around a quarter inch

thick and two inches long, so that they resemble French fries.  Place the vegetables in a large mixing bowl and

toss them with the most of the olive oil, nutmeg, ginger, and red pepper.  Toss until the vegetables are nicely

coated.  Line a sheet tray with parchment paper (or at least be sure to grease it well) and spread the vegetables

out over the tray in a thin layer.  Dust the veggies with the remaining spices, and add your desired amount of

salt and pepper (kosher salt is the best).  Drizzle the remaining olive oil over the vegetables and place them in

the oven.  I would recommend a taste test after 15 minutes.  I like these to still have a little crunch to them, and

15 minutes at 400 should do the trick, but depending on your oven, and your preference, you might need closer

to twenty minutes.  Remove from the oven immediately and serve hot.  We ate these with venison burgers, but

they will go with just about anything. Enjoy!

Russ is a once and future graduate student in geography and political ecology. When he isn’t reading egg-head books, or

skiing, he tends bar at Gramercy Tavern.  Kaitlin is a specialty cake maker extraordinaire (check her out at  She also manages the social media and outreach for Gramercy Tavern, coordinates their kitchen

internship program, and serves as the assistant to the Executive Chef.

The Easiest Thing You Can Do With Beets

Submitted by Lily Kane

Around this time of year I start to feel like I haven’t seen a fresh vegetable in weeks.  As much as I love it, there are days

where I don’t want anything roasted or sautéed or even warm. Luckily, for those days, there are beets. This is a quick,

ridiculously easy, bright and tangy dish of raw beet goodness. It’s barely even a recipe, it’s more of a suggestion.

- Use a box grater to shred a medium sized beet into a bowl

- Add a tablespoon of lemon juice & stir to coat

- Add a tablespoon of apple cider vinegar & stir to coat

- Season to taste with salt & pepper

- If necessary, add a little more of either lemon or vinegar

- Let it all marinate together for 15 or 20 minutes

- Delicious add-ins: feta, shredded carrots, chopped up Jerusalem artichokes

Lily Kane lives on Berry Street and loves pickled things and vinegar. Loves it so much, in fact, that you might want to add

less vinegar to this “recipe.”

Butternut Squash & Beets on A Bed of Spicy Greens - for Side Dish or Salad (Serves 4-8)

Submitted by Laura Barnett

1 large butternut squash

4-5 beets

1/2 – 3-4 cup olive oil (1/2 cup for vinaigrette; 1/4 cup for roasting)

arugula (amount varies, can either be a few greens, if you are making side dish, or a lot, if you are making salad)

salt & pepper to taste

1 sprig rosemary

1/2 clove garlic

Juice of 1/3 lemon

1 TB sherry vinegar

1 tsp whole-grain mustard

1/4 tsp fennel pollen or ground fennel

1/4 cup chopped parsley

1/4 cup golden raisins, soaked in hot water for 10 minutes and chopped

1/2 cup whole roasted cashews, not salted

1. Preheat oven to 425.

2. For squash: Cut off ends. Peel with vegetable peeler. Stand it up and cut in 1/2 lengthwise. Scoop out seeds

and pulp. Cut horizontally in 1-inch strips. Arrange layers on sheet pans. Drizzle or brush with olive oil.

Flip over so it is olive-oil side down. Season with salt, pepper, and rosemary and roast until undersides are

brown, about 20 minutes. Remove from sheets and allow to cool.

3. For beets:  Wash thoroughly but do not peel. Place in boiling water to parboil for approx 10 minutes.   Let

cool and wrap in tin foil like a baked potato. Bake with squash for approximately 45 minutes until soft (test

with a fork). When done, allow to cool and then unwrap, peel and cut in chunks.

4. For vinaigrette: Place garlic clove in bowl for flavor. Add lemon juice, sherry, 1 tsp salt, pepper to taste,

mustard, and ground fennel.  Whisk together. Drizzle in 1/2 cup of olive oil and whisk until emulsified.

5. To assemble as side dish or salad. Place greens on plate. Add roasted squash slices and chunks of beets. Pour

vinaigrette over.  Top with chopped parsley, raisins, and cashews.

Note: best to add vinaigrette, parsley, raisins and cashews right before serving.

Laura Barnett has been a CSA member since 2005 and has enjoyed collecting her vegetables from the Y on 14th Street, the

back of a truck, a church basement, and of course DBA! She and her husband and son recently moved to Wallabout, a

neighborhood on the Brooklyn waterfront between the Manhattan and Williamsburg bridges. A Brooklyn native, Laura is

a director and teacher of theater.

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Monday, 28 February 2011 16:55

Reading List: End of February

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There is no “in like a lion, out like a lamb” saying for February but here are a few reads you can still enjoy even if inside before spring comes again….soon!


American Wasteland by Jonathan Bloom

Since the Great Depression and the world wars, the American attitude toward food has gone from a “use it up, wear it out, make do, or do without” patriotic and parsimonious duty to an orgy of “grab-and-go” where food’s fetish and convenience qualities are valued above sustainability or nutrition. Journalist Bloom follows the trajectory of America’s food from gathering to garbage bin in this compelling and finely reported study, examining why roughly half of our harvest ends up in landfills or rots in the field. He accounts for every source of food waste, from how it is picked, purchased, and tossed in fear of being past inscrutable “best by” dates. Bloom’s most interesting point is psychological: we have trained ourselves to regard food as a symbol of American plenty that should be available at all seasons and times, and in dizzying quantities. “Current rates of waste and population growth can’t coexist much longer,” he warns and makes smart suggestions on becoming individually and collectively more food conscious “to keep our Earth and its inhabitants physically and morally healthy.” (Nov.) (c)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
from TIME
More to come! Check back for information on the Upcoming Summer CSA Sign-Up and other news from Paisley Farms.
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Sunday, 27 February 2011 16:57

Member Recipes for Winter 2011

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A big thanks to Karol at d.b.a for sharing these great recipes from members! There are so many I am going to post them in two entries…so cook these up and get ready for more to come soon! As always… feel free to send your recipes or ideas for what you’re doing with this season’s share to Claire @ This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Slow Cooker Potatoes & Parsnips Au Gratin

Submitted by Steve and Susan Lynch


• 6-7 large potatoes, thinly sliced

• 2 parsnips, thinly sliced

• 1/2 onion, diced

• 6 tbsp butter

• 4 tbsp flour

• 3/4 cups heavy cream

• 1 1/2 cups whole milk

• 1 1/2 tsp dried thyme

• 2 tsp sea salt

• 3 tsp dried mustard

• 1 tsp black pepper

• 2 1/2 cups shredded cheddar cheese/gouda/parmesan/melting cheese of your choice from the CSA


1. Place prepared vegetables in the slow cooker.  Combine haphazardly.

2. In a small saucepan, melt the butter.  Add the flour and stir to create a roux.  Cook the roux for 3-5

minutes, until it turns golden in color.  Slowly add the milk and cream.  Cook until heated through and the

sauce has the texture of a slightly thickened sauce (not thick like gravy).  Add thyme, sea salt, dried

mustard, and black pepper.  Add shredded cheese slowly, do not boil. Stir until everything is well

incorporated into the sauce.

3. Pour the sauce on top of the vegetables and turn on the slow cooker.  Cook on high for 5-6 hours or on

low for 8-9.

Steve, Susan and Iris Lynch have lived in Brooklyn for a collective 39 years. Currently residing in Greenpoint, they attempt to cook all of their CSA shares before they rot and enjoy concocting recipes with far too much butter, cheese and cream. Fourteen month old Iris is the lucky recipient of vegetables her grandmother has never even heard of due to the Lynch family’s participation in the Paisley Farm CSA.

Kimchee Fried Rice

Submitted by Chad and Rochelle May

Vegetable oil

One large onion, small dice

Firm tofu, cubed

2-3 T soy sauce

One jar Hawthorne Valley Kimchee

3 cups cooked white rice



Sauté the onions in vegetable oil until browned and soft.  Add the tofu and soy sauce and sauté until the

tofu is browned on all sides.  Add the kimchee and rice, stir to incorporate.  Cook until heated through and

starting to brown slightly.  Serve with an over-easy egg on the top of each serving.

Chad and Rochelle live in Williamsburg.  Trying new recipes at home and eating out at new restaurants are top priorities.  To balance out all the eating, they also love the outdoors and enjoy cycling, rock climbing, snowshoeing, and snowboarding.

Candied Sweet Potatoes

Submitted by Adina Grigore and Adam Poor

3 lb large sweet potatoes, peeled and cut into 1-1½ inch rounds

1 cup packed light brown sugar

2 sticks (1 cup) butter

1/4 cup water

1/4 tsp salt

1/3 –1/2 cup bourbon


Steam the sweet potatoes on a steamer rack set over boiling water, covered, until just tender—about 10-15

minutes. Remove the potatoes, uncover them, and let them cool. Transfer them to a buttered 3-quart shallow

baking dish.

Simmer the brown sugar, butter, water, and salt, stirring occasionally, until the sugar is dissolved and the syrup thickened—about 5 minutes. Stir in the bourbon to taste. Drizzle syrup over the potatoes and bake in the middle of a preheated 350° oven, basting occasionally, until the syrup is thickened—about 45 minutes (or, if you didn’t steam the potatoes beforehand, about one-and-a-half hours)

Can be made a day ahead and chilled, covered, and then reheated before serving.

Adina Grigore is a holistic nutritionist, personal trainer, and founder of an all-natural skincare company (  Adam Poor is a freelance writer of marketing and advertising copy (in his professional life) and of fiction (in his real life).  They can’t imagine Thanksgiving dinners without these sweet potatoes.


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Friday, 25 February 2011 16:58

From Under the Winter Weather…

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Warm hellos from upstate and some MORE winter weather. This year has really been a doosy with all the snow, the cold winds and the freezing of everything from pipes, to earth, to all our fingers!

But with winter comes Spring (we hope sooner than later) and we have many things to update you on moving forward! First a few other things to mention:

Week Five is upon us for March 2nd Delivery

….and will include:

  • 2 types of Cheese (Dill Tilsit & Hudson Red)   **Notes Below**
  • Omega Eggs
  • Wild Flower Honey
  • Acorn Squash
  • Cabbage
  • Carrots
  • Potatoes
  • Beans (spelt berries or kidney beans)
  • Greens (mesclun)
  • Beets
  • Cameo Apples
  • Mutsu Apples
  • Hawthorne Valley Seven Grain Bread

What a great box I think! Cheese and apples and bread… beans and greens and potatoes…beets and cabbage and carrots…eggs and squash and more. REALLY a few good meals here and look out for the upcoming recipes on the blog to go along with this box.

Also, feel free to send in what YOU are making! We love hearing about this and posting member recipes!

Email to Claire at  This e-mail address is being protected from spambots. You need JavaScript enabled to view it (or your respective site coordinators) and she’ll get them on the site!

img_7668Regarding Cheese, Please:

Some dissatisfaction has been expressed in terms of the cheese (share and value) so we ask you to look at the value of the cheese share over the entire course of the Winter CSA and we are upping this week to Two Kinds of Cheese to make up any shortages. Last week’s camembert was fragile especially in the small size it was packaged….there will be a replacement for members who need one. Please contact your site coordinators or the farm directly if you are one of those members and your replacement should have been taken care of by today (25.2.11)

Feedback is listened to and carefully taken into account as the season goes as well as for upcoming shares and seasons.


Summer Really Will Come Again

and so will Our Summer CSA!

The start date for the summer CSA will soon be announced and we’re happy to give you the first heads up! Last year it started June 9th. An online CSA form will be used again and spread the word to your friends…

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Friday, 11 February 2011 16:48

Summer CSA Notes!

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The sun has come out and, was it real…. 70 degrees yesterday?! I think yes! We are all very excited about Spring and Summer here at Paisley Farms and hope you all are, too!

Our Summer CSA will run from June 8th to November 2nd for a total of 22 weeks. In that time, members will receive greens, tomatoes, heirlooms, eggplants, peppers, lettuces, broccoli, and many many more items from the typical (onions) to the less known (kholrobi.) There are also options for Egg Shares and Fruit Shares:

  • Vegetable Share: $550 for 22 weeks
  • Fruit Share: $290 for 17 weeks
  • Egg Share: $105 for 1 dozen omega eggs per week / $55 for half-dozen omega eggs per week for 22 weeks

Here is a link to sign up for all the options…Sign up by your desired pick up location!

Early Bird Special

For those of you who sign up early with a 50% deposit postmarked by Monday, April 4th, we are hosting a Spring Ramp Festival! This 2 day event will be full of camping, beautiful lands, fresh air, amazing ramps and a proper spring/summer kick off! More information here, and more to come as the weekend in May gets closer.

Other things to mention that are New this year:

  • Earlier Dates for Fruit Share: The fruit share will start earlier this year, closer to the vegetable share start date, so that we may include earlier fruits such as strawberries!
  • Grassfed Lamb Share:  This summer, we will be working with a new farm offe ring a grassfed lamb share.  Quantity will be limited to 40 shares over an 8 week period and will be delivered along with the regular vegetable share.  A separate online form will be created shortly for this lamb share.
  • Hawthorne Valley Farm products: This year we are also considering including more items from Hawthorne Valley Farm, including a weekly bread delivery as well as yogurt and other items.  We’d love for winter share members to please let us know your thoughts about the bread and sauerkraut from Hawthorne Valley Farm and if we should make it part of this year’s summer CSA as well.

On this year’s sign-up form, we will be offering the option for a membership donation.  This donation will go towards a CSA share for a previous member who has recently lost their job.  Mike and Jan have decided to match the amount donated by members.  The hope is to be able to bring on someone who has previously enjoyed our CSA and is going through hard times this year.  A member who falls into this category will be able to contact Mike directly through email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or phone (845) 756-3803. The share will be awarded on a greatest need basis.

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Thursday, 03 February 2011 11:38

Week 3!

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It’s Week Three! happy carrot

An exciting box this week is coming to you…complete with the maple syrup talked about last week. The box contains:

Maple Syrup

Apples… organic & local

Mesclun mix greens from the Green House

Red Beets


Potatoes…chippowa or russet



Red or Black beans 

and more local delicious Cheese!

Of course, menu ideas are still bouncing along with hashes and poached eggs. Stuffed onions and beet soups keep you warm, and who says salads disappear in the winter? The greens are a perfect way to keep raw foods in your diet during this season. The carrots I have been trimming of the woody core (compost it!) and turning into a sesame and carrot slaw of sorts or stuffing grated carrots into sandwiches. 

Getting the Local Harvest newsletter, this past week I noticed a great winter recipe from a close neighbor of ours here in upstate New York. Though being on the other side of the Hudson, New Paltz is a fun little town, with plenty of local eaters as well. 

Thank you Local Harvest Newsletter 

Cheese and Potato Tart

This tart recipe was shared with us by Agnes Devereux of The Village TeaRoom Restaurant and Bake Shop in New Paltz, NY.

It’s delicious winter food — dense with potatoes and heavy with cream and cheese. The original recipe calls for Toussaint cheese, a raw milk cheese The TeaRoom gets from Sproutcreek Farm in Poughkeepsie, NY. Cheddar or another semi-soft cheese may be substituted. Serve with an escarole salad or other bitter greens.

For the crust:
One recipe of your favorite pie, tart, or pate brisée crust for a 8? spring form pan

Serves 4

For the filling:

  • 1 ¼ lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 ¼ c. whole milk (no ultra pasteurized)
  • 1 c. heavy cream (no ultra pasteurized))
  • 2 sprigs thyme
  • 2 cloves garlic, peeled and lightly crushed
  • Salt
  • Pepper
  • 1 T. butter
  • 1 medium onion, diced into ½” pieces
  • 1 egg
  • ¼ teaspoon nutmeg
  • 8 oz. Toussaint cheese, crust removed and grated or cut into ¼” thick slices, OR 8 oz. grated cheddar or cheese of your choice

Line the spring form pan with refrigerated crust and chill for 30 minutes. Bake at 375 degrees until cooked but not browned, 15 – 20 minutes. Turn the oven down to 350.

Combine potatoes with 1 c. of the milk, cream, 1 sprig thyme and 1 garlic clove. Season with salt and pepper and bring to a gentle boil. Lower heat and simmer for 10 minutes or until potatoes are tender. Discard thyme and garlic and let potatoes cool in the liquid.

Warm the butter in a pan over medium to low heat and add the onions, remaining thyme, garlic and salt and pepper until the onions are translucent and tender, about 15-20 minutes. Remove from heat, discard thyme and garlic and set aside to cool.

Drain the potatoes, straining the milk and cream into a liquid measuring cup. If necessary, add extra milk to equal 1 ¼ c. liquid. In a bowl whisk together the egg and a pinch of nutmeg and then add the milk and cream mixture. Season with salt and pepper and whisk to combine.

Scatter ½ the onions, half the potatoes and ½ the cheese in the baked tart shell. Then add make a second layer with the remaining onions and potatoes. Top with the remaining cheese. Pour the milk/egg mixture over the filling and cover with foil. Make sure foil is tented and not touching the surface of the tart.

Bake for about 45 minutes, remove foil and bake a further 15 minutes. Let cool for 30 -60 minutes before serving.

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Thursday, 27 January 2011 11:39

Squash and Local Winter Eating…

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Isquahers't was brought to the farm’s attention recently that some folks had bad winter squash in their shares… making some question how “fresh” the items being delivered are. There was only a small small fraction that were “bad” with over 95% being quite good with quality entirely maintained. In the world of local eating by the season and thus in our CSA. Unlike a grocery store, where items are shipped in everyday from all over the world, from locales with very different climates and growing seasons, all the CSA food is from local farms. Local farms that harvest as the land and weather determines here, selecting storage crops to enjoy over the winter months. Winter squash, true to it’s name sake, it considered “winter” due to its hard outer skin which allows for storing despite being harvested earlier.

This squash in your boxes was harvested in November and has been stored properly since then, culling out of bad ones as need be. This it the way of local eating. You will not always have 100% perfection and coupled with all the rain of this past year, some of those squash just don’t make it to their final edible endings. Fret not though as there is a beautiful and connecting feeling in knowing you are eating by a time table that is not controlled by grocery managers, stock prices or the food system that has no seasons, no faces and will never tell you no to raspberries in February. So embrace your bad squash and compost it or eat it up super fast if you notice spoilage taking place. A quick slice, peel and trim is all you need to take the remaining good bits to a roasting pan to be cooked and enjoyed. Also, take note that storing these squash in over heated apartments (I know, totally out of most of our control, but worth nothing) does not help either, so try your best to keep these babies cool. 

After a proper burial for the squash lost to the good storage fight, celebrate the replacements that are ready for you! There will be an extra box at the CSA drop offs this week where any bad squash will be happily replaced! 

You lose one squash… and you gain another. Now doesn’t that feel better?  

butternut!Now that we’re on the subject of Butternut Squash, it is one of the uniquely American foods. The word “squash” comes from a Native American (Massachuset Indian) word meaning “eaten raw or uncooked,” though today we consume most of our squashes cooked. Part of the North American Food Package along with beans and soughum (each continent has a given food package of native foods,) butternut squash is thus puritanically American. Particular apples, concord grapes and maple syrup are also foods with an American birth right. Speaking of maple syrup….

Maple syrup is coming next week! Drum roll please and for your enjoyment links to a recipe and article on perfect pancakes if the syrup makes its way to a brunch near you. Maple syrup is one of the original American foods, with history telling the Indians taught the early settlers this practice. Much like how we have to store foods after harvesting, the Indians did the same and maple syrup, made after boiling off the water from maple sap of the tapped trees, added sweetness and variety to their diets into the winter months and beyond. Depending on the tribe, there are varying legends as to how maple syrup was first made, but there is no denying its role in today’s food stuffs. Now that natural eating is the only way to go with many steering clear of refined cane sugar, this sweetener is like liquid gold. With a characteristic aroma and flavor, few can deny the goodness of real and pure maple syrup. In fact, making sugar in North America is one of the toughest agricultural challenges. Some other countries have the ability to grow and process sugar easily but here we must extract sugars from plants, saps, etc. 

Make it with Maple Ideas:

<> Perfect Pancakes! recipe included My Pancake Recipe

<> Use in oatmeal, baking or sweetening tea… Swirl into yogurt….

<> Spread over toast or make a maple salad dressing, adding in toasted nuts and a good cheese…

<> Combine equal parts with Dijon mustard for a spread to put on chicken or pork before roasting… 

<> Drizzle over french toast, bread puddings, ice cream….

<> Maple glazed parsnips and/or carrots make a tasty side dish…

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Tuesday, 18 January 2011 17:00

Winter CSA Week 2 Already!

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img_0018Hello from under all the snow and slush to our CSA members! Forgive the lapses in posts as the weather has had us taking care of many other farm issues. Mother Nature is really doing January weather right this year with lots of snow and freezing temperatures. Today is turning into a beauty with a layer of ice forming over the snow… that being said, it is not all doom and winter gloom. There is an authentic feeling to this weather and when taken in separate parts really not so terrible. The branches are pretty coated in ice and the vastness of the snow here is one solid layer of expansive white (viewed from inside of course.)

This week shares include:

1 - Purple Top Turnips
2 - Carrots
3 - Beets
4 - Jerusalem artichokes
5 - Celeriac
6 - Butternut squash
7 - Carnival squash
8 - Empire apples
9 - Bosc pears
10 - Blue potatoes
11 - Arugula or Mesclun
12 - Maple syrup*

**This week DBA and MEX are getting syrup. Next week Jimmy’s and CPE will receive their maple syrup. **

Note from the farmer:  ”Thank you for your communication with us and helping us get the 2011 Winter CSA underway.  We’ve heard your feedback and we wanted to do something special.  So this week, we are sending everyone our prized Jerusalem artichokes! (also known as sunchokes). We hope this week’s share is bountiful and diverse enough to make our members happy.”

Here is a bit from last year about squash spoilage and butternut squashes. In terms of other storage issues… carrots, beets, turnips, apples, pears and other such items need to be in the fridge. Potatoes deserve cool, sometimes damp areas…and squashes do best in drier spaces such as attics or spare rooms. Just make sure they do not freeze or overheat. Onions, garlic and potatoes also do best in darkness. Watch any items you get for spoilage as the conditions of homes and apartments can greatly alter vegetables. Any original spoilage from pick-up we will handle, thank you for informing if need be. 

In other news, the Jerusalem artichokes are quite a treat. A unique flavor this winter time vegetable is slightly nutty and sweet. The recipes below make the most of these items with special additions that compliment the Jerusalem artichoke, such as chicory. These also make a great soup. 

Jerusalem Artichoke, Lentil & Bacon Salad

Serves six

artichokelentil_1803873bFor the dressing
1½ tbsp white-wine vinegar
1 tsp Dijon mustard
8 tbsp extra-virgin olive oil
pinch of caster sugar

For the salad
175g (6oz) Puy or Umbrian lentils
½ small onion, very finely chopped
½ stick celery, very finely chopped
3½ tbsp olive oil
1½ tbsp finely chopped parsley
350g (12oz) Jerusalem artichokes, washed
squeeze of fresh lemon juice
150g (5½oz) chunky bacon lardons
100g (3½oz) baby spinach
150g (5½oz) wild and/or oyster mushrooms, sliced if large
25g (1oz) unsalted butter

Make the dressing by whisking all the ingredients together.

Rinse the lentils, cover with cold water, bring to the boil and cook until done – 20 to 30 minutes. Make sure they are tender but holding their shape. While they are cooking, gently sauté the onion and celery in 1 tbsp of the oil until soft but not coloured. Add the lentils and stir to soak up the juices. Add the parsley and two thirds of the dressing and season.

Cook the artichokes in boiling salted water to which you’ve added a good squeeze of lemon (this stops them discolouring). Once they’re just tender, but still have a little bite, drain them and slip off the skins. Slice into rounds 0.5cm (¼in) thick. Heat 1½ tbsp of the oil in a pan and sauté the artichoke slices and bacon until coloured and cooked through. Try not to overcook the artichokes.

Toss the spinach, bacon and artichokes with the rest of the dressing and divide between six plates, arranging them in the centre. Spoon the lentils around this and quickly sauté the mushrooms in the final tbsp olive oil and the butter. Season. Put the mushrooms on top of each salad. Drizzle with the juices from the pan and serve immediately.  

Chicken with shallots, chicory & Jerusalem artichoke puree 

Serves four

artichokeintro_1803857cFor the chicken
2 tsp sunflower oil
25g (1oz) unsalted butter
8 chicken thighs (bone in, skin on)
4 fat heads chicory, halved lengthways
400g (14oz) shallots, peeled
250ml (9fl oz) chicken stock
3 sprigs thyme, plus extra to serve

For the purée
750g (1lb 10oz) Jerusalem artichokes
good squeeze of lemon
225ml (8fl oz) double cream
50ml (2fl oz) chicken stock
25g (1oz) butter
grating of fresh nutmeg

Heat the oil and butter in a wide heavy-based sauté pan and brown the chicken on all sides, seasoning with salt and pepper. Make sure you don’t burn the fat. Remove the chicken and set aside. Now sauté the cut side of the chicory in the fat – you want it tinged with gold – then remove and set aside. Add the whole shallots to the pan and colour those. Put the chicken back in and add the stock and thyme. Bring to the boil then immediately turn the heat down low, cover and simmer very gently for about 20 minutes.

Add the chicory to the pan – try and arrange everything in a single layer – and cook for a further 15 minutes. Make sure there is still stock left to cook the chicory. If there is too much liquid leave the lid off so it can reduce. If necessary add more stock, but don’t drown the chicory. The dish is cooked when the juices in the chicken run clear and the chicory is tender. Taste the liquid before seasoning – because it is reduced stock you shouldn’t need salt.  

Recipes sourced from UK’s The Telegraph. 

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Saturday, 15 January 2011 11:53

Friday Evenin’ Ideas

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Hopefully you are all finding your own inspirations in this box, as was I with the warm aroma of roasted winter squash already in the air as it met its early fate in my oven today. A Japanese proverb one said that “One kind word can warm three winter months.” I think a kind and delicious meal can warm all the winter months, and here are a few more ideas of how to use this week’s share…

Parsnips: sweet and nutty tasting, obviously these make a great dish roasted. After roasting you can also puree with plenty of butter and salt for a base that fills in for mashed potatoes, add herbs such as thyme, dill, sage or tarragon as all compliment parsnips…Parsnips can also be substituted for carrots, and if yours taste sweet and tender enough, by all means, grate them into salads raw…along with toasted walnuts to balance their sweetness. Or combine with carrots and potatoes in stews, braises or alongside while roasting a chicken. 

Beets: Again, roasting is an easy staple way to enjoy those (high heat, covered, slip off skins once tender all the way through) where they can then be sliced and/or drizzled with an Orange Balsamic Glaze made by combining a 2 to 1 ratio of OJ and balsamic vinegar with a little honey or sugar, and reducing over medium heat to half. Add fresh orange zest too if you like. This blood toning super food also makes a wonderful soup addition… Or if you’re on a cleansing start to the new year and own a juicer… go to town with a Red Dragon juice of beets, apples, celery and fresh ginger.  

Daikon: …is a Radish…and a bit hotter than red radishes with  juicy flesh. Grate into a salad along side the carrots, dressing with toasted sesame oil, rice wine vinegar, cilantro (I skip the green usually and add seaweed…) and black sesame seeds. Radishes and sweet local carrots remain to be a great way to include raw vegetables into a winter diet, maintaining even more of their nutritional value. 

Quick Bits:  Taking a nod from simple British cooking I heard about rough dicing carrots and parsnips, boiling them with a little water until soft, and then smashing them all together with butter and some herbs like chopped sage or thyme… salting and having a simple pleasant mash side dish that still highlights the vegetables.

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Tuesday, 11 January 2011 11:56

Let the cooking begin!

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Hope everyone is enjoying their first week’s share and looking forward to a great (mini-)season! If you have any recipes you think your fellow members would appreciate, be sure to email them to your site coordinator, and we’ll be sure to post them.

Here are a few ideas to get the juices flowing…

Roast Pumpkin with Cheese “Fondue” A great recipe for entertaining, gorgeous presentation, and delicious beyond words.

If the pumpkin is too much of a production, maybe try Martha’s Gratineed Baked Squash Halves with your golden nugget squash, which is sure to be an elegant addition to your weeknight supper.

What about that daikon radish? Well, member Dave Klopfenstein took it upon himself (along with some nudging from me) to demystify the daikon and also came up with an amazing indian-inspired dinner idea.

And if you’re just in the mood to bake cookies, use 2 of them farm fresh eggs for Peanut Butter Cookies with Milk Chocolate Chunks. I’m not much of a cookie baker, but this recipe has changed my life. Be sure to add a tad more peanut butter than what the recipe calls for.

Enjoy, and stay warm!!

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We are an organic farm in Tivoli, NY, with four CSA sites in New York City. We also run a distribution company that represents small family farms in upstate NY.

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