WHERE EVERY VEGETABLE
TELLS A STORY.
NEWSLETTER
WWW.SHAREDLEGACYFARMS.COM
WEEK #14 SEPT 18, 2016
Farmer Kurt’s Chicken Scratch
Here is a great picture of me and
my boys at Marblehead Light
House last weekend. We all loved
climbing the rocks and feeling the
cool breeze come off the lake this
time of year. Today I got to take the
boys and Corinna out for a bike
ride along the Maumee River after
church. It’s been a while since we
had a chance to breathe and rest.
The idea of having a day off even
during the crazy summer months seems like a worthy goal for next year. It is
hard to believe that it is week 14 of the season already. Your boxes will
continue to be on the light side for a couple more weeks, due to Mother
Nature’s hot spell a few weeks ago, and your farmer missing a key planting
window. To make up the difference, we are planning on buying a few things
in from our organic affiliate farms over the course of the next few weeks.
Luckily we have an emergency budget for this predicament every year, so
bear with us as we spread that budget out over the last few weeks to help
overcome the shortage. You should know that we placed an order for
potatoes for this week’s box from Wayward Seed Farm. (In fact, you’ll see
recipes for potatoes prepared by Christine.) But unfortunately, with the 2
inches of rain on Saturday, (the same two inches that cancelled our Farm
Potluck event), those potatoes cannot be harvested until the ground dries
out. So that means no potatoes after all. On the bright side, I seeded some
more crops late Friday night before the rain came. Please know that we are
putting everything we can into your share this week, while saving some for
the weeks to come. It has been a good growing year, but we have had to
work extra hard to get where we are this year. I truly love what I do and am
blessed to be a farmer. Some people call me crazy or say “How do you do
it?”And there are sometimes when I’m like, “What the…??” But then I see
the moon hanging from the late night sky, or I see the awesome vegetables
come out of the fields, or the smile on a young customer’s face as they say,
“Thank you, Farmer Kurt.” That’s why I do this. Have a great week. And thank
you for supporting us.
— Farmer Kurt
Shared Legacy Farms LLC 3701 S. Schultz-Portage Rd, Elmore, OH 43416
1
What’s In
Your Box?
Garlic
Yellow snacking peppers
(sweet!)
Beets (no tops)
Spaghetti squash
Extras: basil, tomatoes,
peppers
Fruit: not organic
Pears, Honeycrisp apples,
apple cider (Eshleman
Orchard, Clyde).
Eggs: Week B
Coffee: Week B
In this Issue:
Sienna’s Diary
1
Soft v. Hard-neck Garlic 2
Spaghetti Squash
2
Recipes
3
2017 CSA
Registration
Next week we’ll share
with you information
about how to enroll for
next summer’s CSA
season.
Email: [email protected]
Tel: 419-862-3576
growing through
the center of the
bulb. The
flowering part of
this stem is
called the scape,
which you
enjoyed the first
part of our CSA
Soft neck garlic produces more
season. The bulb
smaller cloves per bulb, and lacks
surrounding the
the stem in the center.
scape of a
hardneck variety
down below consists of a single layer of regularlyshaped cloves. Hardneck varieties usually produce
about 4-10 cloves per bulb — much fewer than
softnecks. However, the cloves are often bigger
and have a more complex flavor, being richer,
spicier, and more “garlickly” than their softnecked
cousin.
Sign up for Pumpkin
Hunt & Coyote Walk
October 1, 7:30-9:00 pm
A night of s’mores around a campfire;
includes donuts, s’mores, hot chocolate,
and a flashlight pumpkin hunt for kids
that you won’t want to miss. Farmer Kurt
will lead a haunted coyote hunt through
the fields with the kids as part of the
festivities. You bring a chair to sit on,
some skewers to roast your
marshmallows, and a flashlight for each
participant!
To RSVP please email me at
[email protected] to let me know if
you are coming.
Softneck cultivars on the other hand, yield a
greater number of cloves — usually between eight
and twenty per bulb. Irregular in shape, the cloves
are present in two or more layers and lack the
telltale stem in the center of the hardback types.
Softneck varieties tend to be milder in taste.
Although still delicious when eaten fresh, a great
proportion of softneck garlic is used for
processing into products, including garlic powder
and seasonings. The cloves of softneck cultivars
are also more difficult to peel, given their irregular
shape and tight, thin skins.
That Ain’t Grocery
Store Garlic!
The difference between softnecks and
hardnecks.
Have you had a chance to try out our garlic yet? If
so, then you have probably noticed a district
difference from the grocery store garlic. In the
garlic world, there
are two
classifications of
garlic: softneck
and hardneck.
On our farm, we
grow exclusively
hardneck.
Hardback garlic has a stem
running through the center of its
cross-section.
Interestingly, most garlic sold in stores comes
from China, and is usually of the softneck variety.
Strangely, the market rarely prices a difference
between softneck and its superior cousin
hardneck, the bigger cloves of which peel much
easier and have better flavor. Hardnecks are
so-called
because of the
long stem
2
Coarse salt and ground pepper
What to Do with
“Spaghetti Squash”
Preheat oven to 400°F. With a fork, prick squash in
several places. Place on a rimmed baking sheet;
bake until soft to the touch, about 1 hour.
by Christine
Angevine
When cool enough to handle, halve squash
crosswise. Scoop out seeds; discard. Scrape flesh
into strands.
Spaghetti squash
is a "winter
squash," so
called because
it's harvested in
the fall and stores
well through the
winter. It is fun, especially for kids, to cook what
looks like an ordinary squash, open it up, and find
a tangle of golden, spaghetti-like strands inside
the thin shell. The flavor of spaghetti squash is
slightly sweet and mild. Many proponents of lowcarbohydrate diets have suggested using
spaghetti squash as a substitute for durum wheat
pasta, but I think the mild flavor of the squash is
best suited to more delicate treatment.
In a large skillet, heat oil over low heat. Add garlic;
cook until fragrant and just starting to color, 2-3
minutes. Add squash; season with salt and
pepper. Cook, tossing frequently, until squash is
heated through, about 5 minutes.
HERB ROASTED BEETS, POTATOES AND
PEPPERS
Recipe adapted from theheritagecook.com
Beets, potatoes
and peppers are
great partners in
this roasted side
dish. Use the
roasted
vegetables as is,
or use them as the
foundation to a
delicious salad by
adding a simple
vinaigrette! Total
time required: 1 hour. Makes 6 servings.
I like to halve and bake the squash until tender--a
knife should easily slip into the flesh--and then run
a fork over the flesh to separate out the strands of
"spaghetti." If you find the uncooked squash too
difficult to halve, the squash can be baked whole
also, just prick it with a fork several times, and the
baking time may need to be increased. Once
baked to tenderness, the strands of squash can
then be dressed with simple toppings of your
choice--from sautéed garlic and herbs to
parmesan cheese and oil or butter. Here is one
simple recipe to try:
Ingredients
8 Shared Legacy Farms’ red beets, peeled if
desired and cubed
SPAGHETTI SQUASH WITH GARLIC
4-8 Shared Legacy Farms’ red potatoes, cubed to
the same size as the beets
Recipe adapted from Everyday Food, Jan/Feb
2005
8-10 Shared Legacy Farms’ mini sweet snacking
peppers, halved and seeded
Ingredients
1 jalapeno pepper, stem, seeds, and ribs removed
(OPTIONAL)
1 spaghetti squash, about 3 lbs
2 T olive oil
1 white or yellow onion, roughly chopped
2 cloves garlic, slivered
3 T olive oil
3
2 T chopped fresh or 2 t dried rosemary
A double
rainbow
appeared
over our
farm during
the
rainstorms
1 T fresh or 1 t dried thyme leaves
Kosher salt and freshly ground black pepper, to
taste
Instructions
Preheat the oven to 350°F. Get out two baking
sheets.
½ t ground cumin
In one baking sheet, toss the beets with 1.5
tablespoons of oil and season with salt and
pepper. Sprinkle with half the herbs. In another
baking sheet, toss the potatoes, onions and
peppers with another 1.5 tablespoons of oil and
season with salt and pepper. Sprinkle the
remaining herbs over and toss again to mix.
½ t ground coriander
½ t coarse salt
1 15-ounce can of black beans, rinsed and
drained very well, or 2 c home-cooked black
beans
¼ c finely diced red or white onion
Cover both baking sheets with foil and roast in the
oven for 30-45 minutes, or until vegetables are
easily pierced with the tip of a knife. Remove from
the oven and carefully remove the foil (steam will
escape). Using a slotted spoon, add the red beets
to the rest of the vegetables in a serving dish and
toss together. Discard the red-stained olive oil.
crumbled or grated cheese queso fresco or Cojita
cheese
fresh cilantro leaves
16 6-inch soft corn tortillas
Instructions
Preheat your oven to 400 degrees and prep and
cook up your spaghetti squash. Rinse your squash,
cut it in half lengthwise, scoop out the seeds,
throw about 1/2 tablespoon olive oil on each half
and roast both halves face down on a rimmed
baking sheet. Roast the squash halves in the preheated oven until tender and easily pierced with a
fork, 45-60 minutes, or longer depending on the
squash. Remove from the oven and set aside until
they are cool enough to handle.
Serve immediately or cool, cover and refrigerate
to serve them the next day.
SPAGHETTI SQUASH TACOS
Recipe adapted from Perelman, The Smitten
Kitchen Cookbook
This is a completely different recipe for spaghetti
squash. Instead of being used as a pasta
substitute, Mexican spices are added and the
squash is used as a yummy taco filling! Total time
required: about 1 hour, although you can prepare
the squash mixture ahead of time and assemble
the tacos at serving time. Makes enough for 16
tacos.
While the squash is cooking, prep your
ingredients. Squeeze 2 tablespoons fresh lime
juice into a small bowl. In another small bowl mix
together the chili powder, ground cumin, ground
coriander, and ½ teaspoon coarse salt and set
aside. Dice up your red onion, wash up the
cilantro and trim off the bottom stems, rinse and
drain your black beans and throw your cheese
into a bowl.
Ingredients
3 pounds Shared Legacy Farms’ spaghetti squash
When the squash is finished cooking, let it cool for
a few minutes so it’s easier to handle. Working
over a large bowl, gently scrape out the flesh with
2 T (about 1 lime) freshly squeezed lime juice
1 t chili powder
4
a fork. Compost the skin. Add the 2 tablespoons
of lime juice to the bowl with the chili spices and
whisk to combine. Pour the chili and lime mixture
over the squash strands and toss well to combine.
All the winter
squash has been
harvested! We
had a good yield
for our first time
growing it!
Heat up the tortillas in your favorite way, then
assemble the tacos. Sprinkle each tortilla with a
layer of black beans. Then add about 2
tablespoons of the spiced spaghetti squash
mixture. Sprinkle with cheese, onions and cilantro,
then serve.
GARLIC ROASTED POTATOES
Recipe adapted from Gourmet, April 2003
QUICK PICKLED MINI SWEET SNACKING
PEPPERS
This recipe is the epitome of simplicity and also of
deliciousness. These crusty potatoes are
wonderful next to a slow-cooked pot roast. Total
time required: 1 ½ hrs, largely unattended. Makes
8 servings.
Recipe adapted from allrecipes.com
These are easy to make and keep in your fridge
for about 2 weeks, making sandwiches and salads
all the better. Total time required: about 20
minutes (plus additional chilling time). Makes 2
half-pint jars.
Ingredients
3 T olive oil
1 T minced Shared Legacy Farms’ garlic
¾ c water
4 1/2 lb Shared Legacy Farms’ red potatoes
¾ c distilled white vinegar
1 t kosher salt
3 T sugar
Instructions
1 T kosher salt
Preheat oven to 375°F.
2 to 4 Shared Legacy Farms’ garlic cloves, coarsely
chopped
Stir together oil and garlic in a large bowl. Peel
potatoes and diagonally cut crosswise into 1/2inch-thick slices, discarding ends. Toss slices with
garlic oil, then arrange in a single layer in a large
baking sheet and sprinkle with kosher salt.
1 qt Shared Legacy Farms’ sweet snacking
peppers, sliced into 1/4-inch thick rings
Instructions
Add water, vinegar, salt, and garlic to a medium
saucepan and bring to a boil. Stir in the sliced
peppers and remove from heat. Let mixture cool
for 10 minutes.
Roast potatoes in lower third of oven until
undersides are golden brown and crisp, about 1
hour. Turn potatoes over with a metal spatula and
roast until tender, about 15 minutes more.
Carefully transfer the peppers to 2 clean half-pint
jars and cover each with half of the vinegar
mixture. Seal the jars and refrigerate until ready to
serve, up to 2 weeks.
Season potatoes with salt and transfer, crusted
sides up, to a platter.
5
Annual Farm Potluck and Hayride Rescheduled
for Oct. 8, from 4-7 pm.
So it rained, and it rained, and it rained all this past Saturday afternoon! We had about 2
inches of rain fall, and although the grass around the house had dried out by Sunday
morning, our fields for the hayride and Olympic festivities were a mess. We decided to
reschedule so the event could be its full potential. We’re sorry that some of you won’t be able
to join us now. :(
The new date is Saturday, October 8. Join us for a hayride through the fields, and a potluck
meal! Bring a dish to pass. We’ll provide some pulled pork sammies and cold drinks. We’ll
also have some fun “Farm Olympic” games and relays for the kids as part of this event. RSVP
via email to [email protected]
6