Hello Members - Happy Monday! How has your winter been going??? We are grateful for this break of milder weather - the outer skin (plastic) on the greenhouse has torn from the strong winds at the farm and needs to be replaced. We will have a crew of 16 - 18 persons at the Farm on Tues Jan 10th to put on the new skin! It is quite the ordeal - the plastic sheet which is 90 feet by 90 feet is very heavy and becomes a ballon with any amount of wind - the reason for so many helpers is to hold it down during installation. Our greenhouse is essential to operate the Farm, we have begun work with the tools of the trade in the picture! Water - Bleach - Bucket - Scrub Brush - Seed Trays - We need to clean and disinfect 20,000 trays to begin planting at the end of February! We will post a volunteer sign up sheet on our website - www.regionalfoodbank.net - at the end of January if you would like to help!
This is the last winter farm share - included in your share will be:ever-crisp and honey crisp apples - butternut squash - carrots - onions - garlic - green cabbage - turnips - white chef potatoes - golden beets
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!
Roasted Golden Beets (Just Six Ingredients)
Ingredients
- 2 pounds beets, cleaned, peeled, trimmed of greens and cut into chunks or wedges, about 1.5 inches each (equates to about 8 or 9 small beets, each cut into about 6 chunks)
- 2.5 tablespoons avocado oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried thyme
- 1 tablespoon minced fresh sage leaves, or 1 teaspoon dried sage
Instructions
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Preheat oven to 425 degree Fahrenheit.
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Place beet chunks into a bowl with 2 tablespoons of avocado oil, salt, pepper, thyme and sage, tossing to combine everything.Note: As mentioned, I used about 8 or 9 small beets. If your beets are larger, you'll need less of them. All in all, you'll want about 2 pounds of beets.
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Grease a large sheet pan with the remaining ½ tablespoon of avocado oil. Place beets onto the sheet pan and spread them out in a single layer.
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Roast the beets for 15 minutes, then remove the sheet pan from the oven and turn the beets over. Place the sheet pan back in the oven and continue to roast the beets for another 15 to 20 minutes or until they're tender.
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Transfer to a serving dish. Garnish, if desired, with more fresh thyme and sage. Serve and enjoy!
Notes
- Cut your beets into roughly equal-sized chunks so they roast evenly.
- Roast time may vary, depending on exactly how large your chunks are. Just roast until tender or they're done to how you like them.
- Fresh herbs are used, but you can easily sub with dried (just use about ⅓ less, as dried herbs are often more potent than their fresh counterparts).
- These roasted golden beets are delicious as soon as they are cooked, but they're also delicious cold on a salad.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
- 1 (1lb) package Canter Hill Italian Sausage
- 2 quarts Brussels Sprouts
- 2 cloves garlic, minced
- ½ medium white cooking onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tsp Italian seasoning
- 3 firm apples , peeled and diced.
- Preheat the oven to 400.
- Put the Italian sausage in a small baking dish and bake at 400 for 15-20 minutes or until no longer pink. Slice once cooked.
- Peel and discard the outer leaves and cut the Brussels sprouts in half. Place them in a 9x13 baking dish.
- In a small sauté pan, add the olive oil and minced garlic and onions and sauté on medium heat until the onions are tender.
- Add the minced garlic and onions to the baking dish and toss to coat. Add the Italian seasoning, desired amount of salt and pepper and diced apples. Stir and then return to oven. Bake at 400 for 15-20 minutes until Brussels sprouts are golden brown, stirring once halfway through. Once cooked, mix in the Italian sausage and serve
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
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
