The Vegetable Share:
- Yellow Potatoes
- Bok Choy
- White Salad Turnips
- Tomato Puree
The Dairy Share:
- Garlic & Basil Butter from Nordic Creamery
- Lowfat Vanilla Yogurt from Sugar River Dairy
- Saxony, an Alpine-style cheese from Saxon Creamery
The Meat Share:
- Italian Sausage
- Whole Chicken
- Breakfast Sausage
Fun Farm Photo: Snow Day!
|The intrepid SFF harvest crew takes everything, including a little snow, in stride! Picture, from left are Scott, Donna, Nadia, Adam, Tyler and Jeff.|
2014 Registration InformationInformation regarding 2014 CSA shares is available at our website. The deadline for early bird CSA pricing is this Friday, the 15th. Order by Friday and automatically receive a 5% discount on 3-Season Vegetable Shares and Fruit Shares. As always, you can pay for your shares in 5 installments throughout the season.
Ordering Thanksgiving TurkeysFriday is also the deadline for ordering pasture-raised certified organic turkeys for Thanksgiving. Rich Lange raises these turkeys on his farm near Platteville. Turkeys will be available in two sizes: small (13-14 lbs ) and large (15-16 lbs). The price is $4.79/lb. Orders may be placed through our website. There is a $40 deposit for turkeys. Once you've placed your order online, please mail a check for your deposit to Sandhill Family Farms, 16228 Skinner Road, Brodhead, WI, 53520. Turkeys will be available for pickup next week (Nov 19-21) at the following sites:
Tuesday, Nov 19th
Lake Forest 4:00-7:00
Grayslake Farm, 4:00-7:00
Wednesday, Nov 20th
Thursday, Nov 21st
Oak Park, 4:30-7:00
Grayslake Farm, 4:00-7:00
In the Farm Kitchen: Making the Most of your CSA Share
With their purple tops, rutabagas look a bit like turnips. The difference is that rutabagas are slightly more elongated than turnips and the flesh is a little more yellow. They're also sweeter than turnips and less peppery. They are thought to be a cross between a wild cabbage and a turnip. Rutabagas are creamy and starchy and work well for mashing, roasting and braising. To make roasted rutabaga, cut it up into 3/4″ dice, tossed it with olive oil, the herbs of your choice, a bit of salt and pepper, and a spoonful of sugar (to encourage browning). Then spread the cubes out on a baking sheet and cook at 350F until the cubes are tender. Store rutabagas in a plastic bag in the refrigerator.
Easy Autumn Pot Roast
2 tablespoons vegetable oil
3-pound beef round roast or chuck roast
2 cups tomato puree
1/8 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon ground black pepper
1 large rutabaga, cut into 1-inch pieces
6 medium carrots, cut into 2-inch pieces
1 large leek, cut into 2-inch pieces
1 medium celeriac, peeled and cut into ½-inch cubes
2 tablespoons all-purpose flour
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat. Add 1 ¾ cups tomato puree, garlic powder and black pepper to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the rutabaga, carrots, leek and celeriac. Cover and cook for 45 minutes or until the beef is fork-tender. Remove the beef and vegetables to a platter. Stir the flour and remaining puree in a small bowl until the mixture is smooth. Stir the flour mixture into the juices in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
1 whole chicken
8 to 10 cups water
1 large leek, chopped
2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
4 stems fresh parsley, plus more for garnish
10 whole black peppercorns
1 ounce (2 tablespoons) unsalted butter
1 medium shallot, chopped
2 tablespoons flour
1 medium or 2 small rutabaga, cut into 1/2-inch dice
3 medium potatoes, cut into 1/2-inch dice
1/2 cup heavy cream
Place chicken in a large pot. Add enough water to just cover chicken. Add leek, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
Melt butter in a large pot over medium heat. Add chopped shallot and diced carrot, and cook until shallot is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add rutabaga and potatoes and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with fresh parsley or dill.
Slow-Cooked White Beans with Tomato & Herbs
1 cup dried navy beans
6 cups water
1 medium carrot, chopped
1 small rutabaga, chopped
1 large leek, white and light green parts chopped
3 (3-inch) thyme sprigs
1 (3-inch) rosemary sprig
1 (3-inch) sage sprig
1 teaspoon kosher salt
For tomato sauce:
3 bacon slices, chopped (optional)
1/4 cup extra-virgin olive oil
1 medium shallot, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1 jar tomato purée
1 teaspoon dried thyme
Soak beans overnight in enough water to cover by 2 inches, then drain. Bring beans, water (6 cups), carrot, rutabaga, leek, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
Meanwhile, cook bacon in a heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. (This step may be omitted for a vegetarian version.) Add oil and shallot and cook, stirring occasionally, about 10 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomato purée and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
Discard herb sprigs and drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans and vegetables to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
Next Week's Harvest (our best guess)... sweet potatoes, beets, spinach, garlic, parsley, shallots, parsnips, popcorn and more!