Hello Members - Thought I would brighten up your Wednesday - will some very colorful zinnias! Feels great to be starting our Winter Share Season! Sorry you have not heard from me sooner this week - delay was due technical issues with Harvie.
I need to send out this email and then you will receive a second final email from Harvie - so that the software program will generate labels for the share boxes. There is nothing you need to do. Each winter share box will contain the same produce. You do not need to reply - Even though it says adjust cut-off time is 10 am - You do not need to reply. Thank you!
We are still very busy at the Farm - major fall project of planting the garlic is complete and has been mulched with tons of straw to provide their insulation for the winter! Another major project - which is 90% complete has been the installation of a new pump house - I will have pictures for you in the December Happenings!
Couple of items featured in your share this week - are butternut squash - apples - carrots - and cider!
And a couple of recipes - if you have some great winter recipes for us to try - please forward them to me - and I will send out in December - thank you!
Cinnamon Roasted Butternut Squash
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt no not sure table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
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Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
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Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
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Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Notes
- TO MAKE AHEAD: Squash can be diced 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
- TO STORE: Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
- TO REHEAT: Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. Between these three options, the oven or skillet will give you the best consistency.
- TO FREEZE: Lay cooked butternut in a single layer on baking sheets, and place in the freezer until frozen. Place frozen squash in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator the night before reheating. Note that when frozen, roasted vegetables will become somewhat more mushy (but they are certainly safe to eat and we don't mind a little mush for the convenience!).
Roasted Carrots
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
INGREDIENTS
- 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon oregano
- 3 tablespoons finely chopped flat-leaf parsley
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PREPARATION
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Tip
- Advance preparation: These will keep for four to five days in the refrigerator.
- Honey Garlic Butter Roasted Carrots
- Oven roasted carrots are incredibly delicious with just a little garlic and olive oil, but these Honey Garlic Butter Roasted Carrots take them to a whole new level! Buttery, tender carrots roasted with the best honey garlic butter sauce!
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INGREDIENTS
- 2 pounds (1 kg) carrots washed and peeled (or unpeeled)
- 1/3 cup butter
- 3 tablespoons honey
- 4 garlic cloves minced
- 1/4-1/2 teaspoon salt plus more for seasoning
- Cracked black pepper
- 2 tablespoons fresh chopped parsley
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INSTRUCTIONS
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Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
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Trim ends of carrots and cut into thirds.
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Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
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Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
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Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
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Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
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OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
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Season with a little extra salt and pepper if desired. Garnish with parsley.
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Arrange onto serving platter and enjoy!
- Reminder - please remember to return your boxes or bring a couple of bags with you to transfer at the site - Thank you!
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Here is Pick-up schedule for Thursday/Friday Nov 11 & 12
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Regional Food Bank (965 Albany Shaker Rd, Latham) – Thursday 3 – 6 pm Friday 8 am - 4 pm
Patroon Land Farm (132 Ketcham Rd, Voorheesville) - Thursday 11 am – 5 pm - Friday 9 am – 2 pm
Clifton Park (Exit 8 – 40 Longwood Drive, Clifton Park) - Thursday 12 noon – 6 pm
Great Flats Brewing ( 15 Lafayette St, Schenectady) - Thursday 4 – 8 pm
EOC (39 Bath St, Ballston Spa ) - Thursday 12 - 4:30 pm - Please call when you arrive - they will bring out your share - 518-288-3206
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