Week 2 – A Thanks Giving Share

Hi Folks!

What’s in my share? That’s the question everyone wants to know. But, the bigger question might be… What am I supposed to do with all this food? or Where am I supposed to put all of this food? Well, I’ll try and help answer both today. Yes it’s a big share… a thanks giving share.

If you can’t seem to find enough room for all the veggies in your fridge, I have a few tips:

-Store your food in a rubbermaid or cooler out side on your porch or deck. Just keep it out of the sun. We are truly lucky enough to have a climate that lets us keep vegetables without refrigeration for much of the year. I just bring the bin inside when I know it’s going to freeze. Of course everything doesn’t keep quite as nicely as it does in the fridge, but you will be surprised by how long veggies will keep without refrigeration in our cool climate.
-Take all the brussels sprouts off the stem.
-Juice or make tea out of the carrot tops right away.
-Store squash and potatoes out of the fridge.

Hope you all have some great meals and a nice Thanksgiving,
Danny, Michelle, and Ramona

In your share:
(pictured above)

Long Pie Squash
These are great to make pie with. Earl Hook, the former chef at Meriwether’s restaurant loves these for pie. Better texture than a pie pumpkin and better flavor too. You can use them anyway you want though. Once known as the “Long Island Pie Pumpkin” it was first recorded growing on the Isle of St. George in Portugal’s Azores islands from seed brought from the Americas. From the Azores, it was brought back to the New World in 1832 by whalers traveling to Nantucket.

Jason Zimmerman, a friend and our website designer, gave me this great recipe for pumpkins or any type of squash, but could be great for those long pies pumpkins:
http://weblogs.baltimoresun.com…
And here’s another recipe for a nice soup on this website:
http://www.brooklyntheborough.com/2010/09/the-dish-spicy-long-pie-pumpkin-soup/

Thelma Sanders Sweet Potato Squash
This is a great winter squash. I think it could replace acorn squash permanently. The name says it all. Family heirloom from Thelma Sanders in Adair County, Missouri and it has a sweet chestnut flavor. Eat it up!

-Franklin Brussels Sprouts
They are not the most beautiful Brussels that I’ve grown, but you can pick the sprouts off the stalks, clean them up a bit and cook away. They are delicious.
Here’s a simple recipe for cooking brussels sprouts with bacon:  http://www.barnappetit.com/2009/03/brussels-sprouts-with-bacon.html
Roasting Brussels sprouts is also a great way to cook these. Here’s a roasting recipe:
http://dinersjournal.blogs.nytimes.com/2008/02/21/recipe-of-the-day-roasted-brussels-sprouts-with-garlic/

-Three Grex Root Beets
This is a variety of beet that is well suited to winter production in our area.  Last year the seed was sold out before I was able to buy it, but this year I bought it right away. It’s a mix of yellow, orange, purple and red beets. They were bred by a hero of mine, Alan Kapuler, a local seed breeder who’s passion is saving the genetic diversity of plants. Fedco Seeds, wrote about Kapuler, “The problem is not hybrids but “ownership of life.” Hybridizing, an “essential form of innovation,” does not go far enough. The next step is to make open-pollinated lines that stabilize the varieties. Rather than owning them, we must return them to the public domain, giving amateurs access to the gene pool and opportunities to develop new plants.”

There’s a nice link to that article here:  http://www.fedcoseeds.com/seeds/breeder_Kapuler.htm

-Yukon Gold Potatoes
Mash, mash, mash

-Napoli Carrots
Here’s a great recipe from Edible Portland for carrot top pesto: http://edibleportland.com/2012/09/carrot-top-pesto/  The only thing I would say is that you don’t need pine nuts, I like to use sunflower seeds or walnuts or hazel nuts. Any nut will do.

-Gladiator Parsnips
Now these are some of my favorites. After a couple of frosts the starches will turn to sugars and sweeten up nicely. We haven’t had a frost up here yet, but they are still delicious. I like to roast them and make parsnip fries. Cut them into wedges (don’t peel, that’s where all of  the nutrients of most vegetables are). Put them on a cookie sheet or some oven worthy container. Add olive oil and stir them around until they are lightly coated. Then add salt and stir again. Put them in the oven at 425 to 450 for 45 min to an hour. Every 15 or 20 minutes use a spatula to stir them so the bottoms don’t stick and burn. That’s it. I also make an easy aioli by combining mayonnaise with a little bit of mustard, then paprika and a pinch of cayenne to taste. Why eat French fries when you can make parsnip fries?

-Mars Celeriac
Boil these like you do your potatoes and make mashed celeriac and potatoes.  The celeriac adds a nice celery flavor to the mashed potatoes. The celeriac leaves (stalks) are great in your stock or soups.  I left them on for you all to use them that way.

-Western Front Kale
This is a nice variety I got from Adaptive Seeds down in Sweet Home, Oregon.

-Rainbow Chard
Here’s a recipe for Swiss Chard Lasagnahttp://www.foodnetwork.com/recipes/food-network-kitchens/swiss-chard-lasagna-recipe/index.html

-Ruffec Frisee
These have been stripped down a bit and are the best part of the frisee (endive).  The blanched and crunchy leaves are hard to beat as a salad. Try a sweet dressing to contrast the bitters.

-Bionda Escarole
Another great way to eat escarole is to cook it. There are some great Escarole soup recipes out there. The other day we threw it into our Miso soup and it was fantastic!

| November 19th, 2012 | Posted in Share Notes |

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