Hello Members - Greeting from the Farm as the fields lie fallow in their rest! Hope you enjoyed a wonderful Thanksgiving with your families and friends. High point for me was playing our annual thanksgiving basketball game for anyone who wants to play - youngest this year was 4 and oldest was 72 - close game - final was 25 - 24 -scoring 1 point per basket!!!
PS - Pumpkin bread this year with walnuts and chocolate chips was amazing!!!
Farm is gearing up for winter work - first this means developing our seed order and planting schedule for 2023 and second the maintenance and repair on all equipment.
Your next winter share delivery is this Thursday Dec 1 and Friday Dec 2 - I am sending out this email and then you will receive a second final email from Harvie this 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 Tuesday at 10 am - You do not need to reply. Thank you!
I am looking forward to delivering your shares this Thursday - included in your boxes will be: red potatoes - onions - red beets - carrots - apples - honey crisp and ever crisp - acorn or butternut squash - garlic - and bosc or asian pears -
The Evercrisp apple is a cross between Fuji and Honeycrisp and it delivers all the crunch, sweetness and juiciness you'd want from an apple.
Asian Pear Cole Slaw Recipe
- ½ cup raw pumpkin seeds pepitas, roasted and cooled, divided - recipe below
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons pure maple syrup
- Salt and pepper to taste
- 3 cups thinly sliced green cabbage
- 1 fennel bulb sliced thin (may substitute for more green cabbage)
- 1 ½ cup Asian pear about 2, sliced and diced into matchsticks, or wide slices if desired
- 4 radishes sliced and diced into matchsticks (about ½ cup)
- ½ cup sliced or diced celery
- ½ cup Manchego cheese plus more for topping, shaved
Instructions
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Preheat oven to 350F degrees. Drizzle 1 teaspoon EVOO on ½ cup of pumpkin seeds, season with ¼ to ½ teaspoon each of sea salt, black pepper, and turmeric. Add 2 drops sriracha. Mix well, spread pumpkin seeds on a baking sheet and bake for 5 minutes until seeds start to darken and plump up. Remove from oven and let cool. Note; of course you may add whatever seasonings you like to the pumpkin seeds before toasting, but the spices above are a great, healthy combination.
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Finally chop 3 tablespoons of the pumpkin seeds. Whisk the pumpkin seeds with the ¼ cup EVOO, lemon juice, Dijon mustard, maple syrup, salt and pepper. Taste and add more salt and pepper to your liking. Set dressing aside.
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Combine 3 cups of cabbage, 1 sliced fennel bulb, 1 ½ cups of Asian pear, 4 sliced radishes, ½ cup of celery and ¼ cup of the Manchego in a large bowl. Add remaining pumpkin seeds and toss to mix.
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Drizzle dressing over top and toss again. Taste and add more seasoning or cheese as desired.
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Serve in bowls topped with remaining Manchego.
Bacon Lettuce and Pear Sandwich
Ingredients
For the Pickled Pears
1 large Asian pear, quartered and cut into ¼-inch-thick slices
1 cup water
⅓ cup rice wine vinegar
2 tablespoons sugar
1 teaspoon Korean gochugaru, or crushed red pepper flakes
¾ teaspoon kosher salt
One 1-inch piece ginger, peeled and thinly sliced
For The BLP
4 slices uncooked bacon
¼ head Treviso radicchio, stem cut and leaves separated
3 tablespoons aioli
4 slices pumpernickel bread, toasted
Optional Ingredients
Handful frisée (optional)
Directions
Make the pickled pears: Place the pear slices in a 1-quart glass jar. In a small saucepan, stir together the water, vinegar, sugar, gochugaru, salt and ginger, and bring to a simmer over medium heat, 3 minutes. Pour the hot pickling liquid over the pears and let cool to room temperature, 30 minutes. Cover and chill until crunchy, at least 1 hour. Make ahead: The pickled pears can be refrigerated up to 1 week.
Make The BLP: In a large sauté pan over medium heat, cook the bacon until crispy, turning occasionally, 8 to 10 minutes, and transfer to a paper towel-lined plate.
Return the sauté pan to high heat. Add the radicchio and cook until the edges start to brown, 1 to 2 minutes. Add to the plate with the bacon.
To make the sandwiches, spread a layer of aioli on each piece of toast, then layer two pieces of the toast with the bacon, Treviso radicchio, frisée and pickled pear slices. Top with the remaining toast and serve.
Roasted Beet and Goat Cheese Salad Recipe
Ingredients
Roasted Beets:
- 1 lb. beets
- 1 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Balsamic Vinaigrette:
- ½ cup oil olive or avocado
- ¼ cup balsamic vinegar good quality
- ¼ cup pure maple syrup or honey
- ¼ tsp. salt to taste
- 2 tsp. rosemary or thyme finely chopped, optional
Salad:
- 12 oz. spinach or mixed greens
- 4 oz. goat cheese crumbled
- ¾ cup pecans coarsely chopped
- ¼ cup red onion thinly sliced
- ¼ cup pumpkin seeds roasted and salted
Instructions
For the Roasted Beets:
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Peel beets with a vegetable peeler. Cut and remove both the stem and root ends and then cut into ½-inch cubes.
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Add beets to a large bowl along with oil, salt, and pepper. Toss until well coated.
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Line a large baking sheet with parchment paper and place beets in a single layer.
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Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
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During the last 5 minutes of cooking, lift up the parchment paper on one side and add the chopped pecans directly onto the sheet pan. Continue cooking for 5-6 minutes, or until the pecans are lightly toasted.
For the Salad:
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Add all of the vinaigrette ingredients to a high speed blender, such as a Nutribullet, or a food processor and blend for 15-20 seconds.
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In a large salad bowl add the spinach, goat cheese, toasted pecans, roasted beets, sliced red onion, and pumpkin seeds. Drizzle on the balsamic vinaigrette just before serving and toss until well mixed. Enjoy!
Hope your Holidays are joyful as you celebrate with your family and friends!
Thank you for your continuing partnership this winter as you support the Farm!
Very best, Bob
Reminder of your sites and pick-up times
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
