Blue Gate Farm News – Volume XIII, Number 4 – December
21, 2010
In
this week’s box:
Beets: Blankoma, Chioggia & Golden
Chinese Cabbage: Minuet
Carrots:
Garlic (hardneck): Music
Kale Mix: Beedy’s
Kohlrabi:
Rosemary
Tapestry Salad Mix
Turnips (one last little taste)
For
those with the Cheese option: Roasted Red Pepper Chevre & Robiola (aka,
Steve)
For
those with the Egg option: one dozen free-range eggs (assorted colors)
For
those with the Honey option: bottled
honey
For
those with the Preserves option: choice of jam flavors
Featured Recipe(s) (see
below): Kohlrabi with Parmesan
Kale with
Cranberries
Sautéed Cabbage
Precipitation this month to
date: Rain - 0.00”
Snow – 3.2”
What’s up on the farm?
Some snow, some wind, lots of
woodcutting, spinning yarn and watering of animals. Such is the rhythm of the winter here. We’ve
had a minor setback with the replacement laying flock. Our chick supplier had a delay on their end,
so no chicks arriving until January at the earliest. This will put us more than 3 months behind
where we’d like to be with the laying flock, but there is no help for it at
this point.
It hardly seems possible that
this is the final delivery for the 2010 season, but here it is. We will deliver your produce in bags today so
that you don’t have an extra box sitting around your house all winter. Starting in January, we will send out a
monthly newsletter via email to all veteran CSA members. This will keep you updated as to what is
happening around the farm and let you know about upcoming dates and events,
such as the 2011 season sign-up. These
monthly emails will continue until the start of the weekly box deliveries in
late May/early June.
Upcoming Events:
February 2011-Sign up for
veteran members will begin for the 2011 Summer CSA season.
A little detail on your produce this week:
Chinese Cabbage: Store in a plastic bag in the produce drawer. Use within 2 weeks.
Kohlrabi: Store
in a plastic bag in the produce drawer. Peel before using if skin is tough. We
were very disappointed that the kohlrabi froze in the high tunnel last week, so
while the flavor is still quite good, the texture isn’t what we like. We
generally like our kohlrabi sliced and eaten fresh, these bulbs are probably
best used in cooked recipes, or shredded and used in salads. If your bulbs have
leaves attached, remove them and store and use with your cabbage.
Rosemary: Should
be stored in a sealed plastic bag with extra air in it, in your produce drawer.
Or simply hang it upside down in a cool place to dry.
Is a weekly
newsletter not enough for you and you want to read more about our daily
adventures? A reminder that you can follow
our blog at http://beyondthebluegate.blogspot.com/
and on Facebook (just search Blue Gate Farm).
That’s about it
this week, if you have any questions or comments be sure to let us know.
Best from the farm,
Jill & Sean (and Blue & Luci)
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi,
stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Peel kohlrabi to remove fibrous outer layer. Shred with
grater or food processor. Heat a medium skillet to medium heat. Add butter
and/or oil. When fat is hot, add kohlrabi. Cook, stirring frequently, until
vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss
with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley.
Serve hot. Serves 4.
Recipe Source: www.prairielandcsa.org
Kale
with Cranberries
2 bunches kale
¼ cup pine nuts
¼ cup dried cranberries
3 tablespoons olive oil
Remove large stems. Tear
leaves into bite-sized pieces.
Meanwhile, toast the pine
nuts and allow to cool
Toss ingredients together and
allow to sit at room temp for at least 1 hour
or in the refrigerator for 24
hours. Serves 8
Recipe Source: BGF Farmers Market
customer suggestion
Sautéed Cabbage
2 tablespoons unsalted butter
1 small head cabbage, coarsely chopped
2 pinches caraway seeds
Coarse salt and freshly ground pepper
In a large skillet, melt butter over medium heat.
Add cabbage and caraway seeds.
Season with salt and pepper.
Cook, stirring occasionally until soft.
Taste and adjust for seasoning. Serve immediately. Serves 4