Farm Happenings at Regional Food Bank of Northeastern New York
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Farm Happenings for November 3, 2022

Posted on October 27th, 2022 by Bob Baker

Hello Members - Happy Friday!  Some beautiful sunflowers to brighten your day!

Welcome to Winter Shares 2022 !!!

I am sending out this email and then you will receive a second final email from Harvie next week  - 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 Monday at 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!  Some vegetables are still be harvested and brought to the food bank.

Couple of items featured in your share this week - are winter squash - apples - carrots - and cider!

A couple of recipes follow  - if you have some great winter recipes for us to try - please forward them to me - and I will send them out in December - thank you!

Maple Pecan Baked Apple

Ingredients 5 Apples (4 for stuffing and 1 for filling))

2 TBS butter, cut into 1/4 inch cubes

1 cup apple, cut into 1/4 inch cubes

1/4 cup quick oats (gluten-free if necessary)

1/4 cup pecans, chopped

1TBS maple syrup

4 dates, pitted and chopped

1 tsp vanilla

1 tsp cinnamon

Instructions Heat oven to 350. Use a knife and melon baller (a spoon would work too) to hollow out 4 apples.. Check out the video in the post for a visual. Place hollowed apples into a baking dish that has been lightly sprayed. In a medium sized mixing bowl, combine butter, apple, oats, pecans, maple syrup, dates, canilla and cinnamon. Using a large spoon, fill hollowed apples with stuffing. Apples should be filled to brim and the stuffing packed in tightly. Bake for about 20 minutes, or until apples are tender. Do not overcook or they will turn into a mushy mess. Serve with ice-cream and date-caramel (if desired). Enjoy!

Oven Roasted Carrots

 
Delicious honey roasted carrots! These sweet and savory flavors make this a go-to recipe for carrots and a tasty, healthy side.

PREP:10 mins
COOK:20 mins
TOTAL:30 mins

SERVINGS: 6 servings
 

Ingredients

 

  

  • 2 pounds carrots
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or pure maple syrup; or 1 additional tablespoon extra virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon fresh thyme leaves* finely chopped, or ½ teaspoon dried thyme
  • 2 tablespoons finely chopped parsley

 

Instructions

 

 

  • Preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or a silpat baking mat.
  • Scrub the carrots and dry well (no need to peel). If any of the carrots are thick, cut them in half lengthwise (if they are narrow, leave them whole). Cut the carrots crosswise on the diagonal so that they are in 1 1/2-inch slices (the pieces will look large but will shrink once roasted).
  • Place the carrots in the center of the baking sheet, then drizzle with the oil and honey. Sprinkle the salt, pepper, and thyme over the top. Toss to coat the carrots evenly, then spread them into a single layer (if all of the carrots will not fit in one layer, place half on a second parchment-lined baking sheet and bake in the upper and lower thirds of the oven instead; if the carrots are crowded, they will steam instead of roast).
  • Roast in the oven for 20 to 25 minutes, until the carrots are browned and tender, tossing once halfway through (if the carrots are on two pans, switch the pans’ positions on the upper and lower racks halfway through).
  • Sprinkle with the fresh parsley and toss once more to coat. Taste and adjust the seasoning as desired. Enjoy hot.

Notes

 
  • *Fresh thyme has a much better flavor than dried. It’s worth using the fresh here, though dried can work in a pinch.
  • TO STORE: Roasted carrots can last in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Arrange it in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the carrots are hot. You also can rewarm them in a skillet or the microwave.

 

Looks like a great weekend weather-wise - for taking a walk or hike - picking apples - foliage viewing - raking and jumping into a pile of leaves - or a hot cup of cider and a cider donut - Enjoy your weekend with your family and friends!!!

Thank you for your support of the Food Bank and Farm as we partner to feed those in need!!!

Very best, Bob