Good Earth Farm living lightly on the Earth
The Com Post
October 13, 2011
Volume 6, Issue 18
A weekly Post for our Community Supported Agriculture Members
On the Farm
Week B
This week in the box:
Quick List
Onions
Radishes
Broccoli
Turnips
Winter Squash
Autumn Salad Mix
Potatoes
Greens Bunch
Baby Fennel
Apples
In this Issue
• On the Farm
• This week in the Box:
Details & Descriptions
• Food Feature
• This week’s Recipes
• More to know
“Are you Organic?”
Each year around sign-up time,
we get a few emails asking us
that question. While I want to
respond, “Yes, we are organic,” I
can’t.
And neither can any
farmer who makes more than
$5,000 a year. Although we use
sustainable and organic growing
methods, we cannot legally call
ourselves ”organic”.
Why?
In 2002, the government’s National Organic Program (NOP)
took over the term “organic”.
The NOP restricts the use of the
term “organic” to those whose
farming practices follow the NOP
standards, hire a third party inspector, and agree to the additional paperwork and bureaucracy that go along with certification.
Although there are several factors
that have affected our decision to
not become “certified organic”,
the following have the most influence on our choice:
Ethical - We fear an erosion of
organic standards is occurring.
The market is evolving to favor
the biggest producers, and this
could result in the small organic
farmer being squeezed out. In
many cases, certification is replacing consumer education, and
this goes against the essential
nature of “organic farming”.
Philosophical – We farm using
environmentally responsible
farming techniques. Our farm
does not use any synthetic fertilizers, pesticides, or herbicides.
Instead of reaching for the allowed “organic” chemicals, we
look for ways that are better for
the world around us: the people,
the animals, and the plants. The
standards set by the Federal NOP
do not always meet our own rigorous standards.
Elaboration of our concerns:
Ethical - The NOP is constantly
being pressured by large agribusinesses that spend enormous
amounts of lobbying money to
change standards so that they can
take part in the success achieved
through true organic production.
Including success in the marketplace which organic farmers have
worked hard to accomplish over
several decades. Provided with a
legal framework within which to
operate, lobbyists can push for
amendments and exceptions favorable to large-scale production,
resulting in "legally organic"
products produced in ways similar to current conventional food.
For example, in December 2005,
the 2006 agricultural appropriations bill was passed with a rider
allowing 38 synthetic ingredients
to be used in organic foods. This
allowed [a very well-known beer
producer] in 2007 to have its
Wild Hop Lager certified organic
"even though [it] uses hops
grown with chemical fertilizers
and sprayed with pesticides."
This is one of several examples
of how organic regulations are
being manipulated.
Philosophical - We grow using
methods that are safe for our
family and our community. That
extends well beyond us as human
beings and engulfs our entire
environment.
Since we first
started farming we’ve used only
sustainable, natural, and chemical
-free methods. We would not
grow produce any other way.
Just like we do not want to pass
on undue financial costs to our
customers, we will not pass on
undue health risks through the
use of synthetic pesticides or
herbicides.
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We choose to market our produce
through CSA for a reason – direct
connection with the people who
purchase what we grow.
Our
members have opportunities to
visit the farm, work on the farm,
talk with us, and see the operation.
We realize that this direct connection is not available for every
food item, and most of us need to
shop at grocery stores. In situations in which the consumer is
once, twice, or three times removed from the grower,
“Certified Organic” is most likely
the best option to “verify” the
methods the grower used.
We feel strongly that knowing
where food comes from and
knowing your farmer are essential to a successfully functioning
food system. We also understand
that ‘organic certification’ serves
a purpose, too.
Cheers,
Nicole
Good Earth Farm W8965 Oak Center Road, Oakfield, WI 53065 920.583.2121 [email protected] www.goodearthfarm.net
This week in the box: Details & Descriptions
Crop
Category/Family
Refriger
ate? *
Onion
Allium
No
Refrigerate
once cut
Marinate sliced onions in balsamic vinegar for a few hours to
overnight. Use in sandwiches, top a salad, or use on pizza.
Radishes
Raphanus sativus
Yes
Cut greens
from roots;
store separately
Small dice some radishes, turnips, and onion. Toss together
with a little mayo, or vinegar and oil, for a quick and easy
“Root Relish”. Season with s & p. Could be a great sandwich
spread or wiener topping.
Broccoli
Brassica oleracea
Yes
Turnips
Brassica rapa
Yes
Winter Squash
Cucurbitaceae
Autumn Salad Mix
Potatoes
Solanum
tuberosum
Greens Bunch
Baby Fennel
Foeniculum
vulgare
Storage Specifics
Comment
First of the Fall broccoli. How will you use it? The classic 80’s
Broccoli-rice casserole, perhaps? This time without the canned
soup!
Cut greens
from roots;
store separately
Like collards, turnip greens are prized in many Southern homes!
No
Room Temp.
Squash Scones are perfect for a cool autumn day . Enjoy with a
warm cup of Fennel tea!
Yes
In the bag
A fluffy, colorful salad mix with a variety lettuces and spicynutty arugula. Top these greens with your favorite dressing or
try a cranberry vinaigrette, some crumbled gorgonzola, toasted
walnuts, and dried cranberries.
No
Cool dark
place
Vegetable Cheese Chowder!
Yes
In a plastic
bag or
wrapped in a
damp towel
A mixture of tasty cooking greens: Swiss Chard, Red Russian
Kale, and/or Blue-green Lacinato Kale
Yes
In a plastic
bag
Some of you are squealing with delight right now and others,
well…maybe not.
Use these mini heads as flavoring for stews, soups, tea.
Fennel infusion (tea): Steep fresh chopped leaves in hot water, strain, then drink.
You’ve heard it before: use ‘em like you would any other cooking green.
In Lebanon, fennel is used to make a special kind of egg omelet
called eggah. Eggah is generally thick, stuffed with fennel and
other vegetables, and sometimes meat. It is cooked until firm
and is served sliced into rectangles or wedges, sometimes hot
and sometimes cold, especially for picnics. Sounds a lot like a
frittata!
Apples
A few apples this week from a completely chemical-free private orchard owned by our friends Jerry & Glenny who live
near Chilton on the east side of Lake Winnebago. Jerry &
Glenny operate an organic soy bean farm in which they make
and sell the most amazing tofu!
* Unless otherwise noted, crops that need to be refrigerated store best in the crisper drawer.
[Squash] Scones (originally titled Pumpkin Scones)
The Joy of Baking.com Stephanie and Rick Jaworski
[Squash’s] mild and sweet, almost earthy flavor, make it ideal in many types of quick breads, including these [Squash] Scones.
[Squash] Scones are not overly sweet and are full of the flavors of [squash] and its complementary spices (ground cinnamon and
ginger). They are also flavored with raisins and nuts and buttermilk, instead of cream, is used to bind all the dry ingredients together. I really like how buttermilk has the ability to make a light and bread-like scone that offsets the dense texture of the
pumpkin. These scones are baked at a higher than normal oven temperature which gives them a crisp outside crust. Very nice
plain or with cream cheese.
As I mentioned above, buttermilk has a thick creamy texture with a rich and tangy buttery taste that makes baked goods tender.
It is commercially made by adding a bacteria to whole, skim, or low fat milk. You can, however, simply make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using. Another convenient option is to use a commercially made dry buttermilk powder that is sold in either canisters or bags.
Just a side note - Have you ever wondered why sometimes your scone dough is too sticky or maybe too dry? The cause of this is
your flour. Flour absorbs different amounts of liquid depending on the weather (how humid) or its freshness. So if you find your
dough a little too sticky or dry, try adding a little more flour or liquid.
Ingredients:
• 2 cups (260 grams) all purpose flour
• 1/3 cup (75 grams) light or dark brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113 grams) cold unsalted butter, cut into pieces
• 1/3 cup (50 grams) raisins
• 1/4 cup (30 grams) toasted and chopped pecans or walnuts (optional)
• 1/3 - 1/2 cup (80 - 120 ml) buttermilk
• 1/2 cup (120 ml) butternut or similar squash (or pumpkin)
• 1 teaspoon pure vanilla extract
Egg Wash:
• 1 large egg
• 1 tablespoon milk or cream
Directions:
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and
blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins
and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7
inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges
(triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20
minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes 8 scones.
GEF writes:
Here’s an alternative recipe with great step-by-step pictures:
http://www.kingarthurflour.com/blog/2010/10/20/pumpkin-is-back-celebrate-with-scones/
GEF CS@
Broccoli-rice Casserole (No Canned Soup)
Salad-in-a-jar.com
Ingredients:
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4 cups (10 ounces) fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
Juice of 1/2 lemon
1/4 cup chopped onions
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
3/4 cup minced mushrooms
1 tablespoon flour
12-ounce can 2% or regular evaporated milk
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups shredded Cheddar cheese (can use any cheese you like here, [such as] smoked Provolone or Gouda...)
1 1/4 cup cooked rice
Directions
Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze
lemon over broccoli.
Melt butter in skillet. Add onions, garlic, celery and mushrooms and sauté until softened. Stir in flour and cook about one
minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt
and pepper. Add 1 1/2 cup cheese and stir to melt.
[Microwave directions for Step 2] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1 1/2
cup cheese and stir to melt. Sauce will thicken more as it sits.
Combine broccoli, rice, and cheese sauce. Turn into 1 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup
cheese. Bake at 350 degrees F until bubbly.
serve.
randomcookingexperiences.blogspot.com
Salad-in-a-jar.com
GEF CS@
Vegetable Cheese Chowder
Salad-in-a-jar.com
Ingredients:
1/2 cup onion, chopped
1/3 cup celery, chopped
1 tablespoon unsalted butter
1 1/2 to 2 lbs potatoes, chopped into 1/2- 1” pieces, very small potatoes can be left whole
3-4 medium carrots, peeled or scrubbed and diced
6 cups chicken or vegetable broth
1 bay leaf
2 tablespoons flour
1/4 cup water
1 cup milk (I prefer skim)
1/2 teaspoon white pepper
Salt to taste
1-2 cups cheese that melts smoothly, cut in chunks
1 tablespoon chopped parsley
Directions:
Using large pot, sauté onions and celery in butter over low/medium heat until tender, not brown.
Add chicken broth, potatoes, carrots and bay leaf. Simmer until vegetables are tender.
Make a slurry of flour and water. Add to soup and cook about 5 minutes until slightly thickened. You want to get rid of
the raw flour taste. Turn heat to low and stir in cheese. Add milk until soup is consistency you prefer. Do not allow to
boil once you add the milk and cheese or it will curdle especially if you have used a low fat milk.
Remove bay leaf. Use a potato masher to lightly mash a few of the vegetables for a thicker texture. Stir in pepper, salt
and fresh chopped parsley for a fabulous finish and a fine tasting [soup].
Happy Autumn!
Butternut Squash Lasagna
Mother Earth News
Who says lasagna has to be made with a red sauce? This recipe challenges the popular notion by substituting puréed
squash for tomatoes and using a creamy white béchamel sauce in place of a red sauce.
Ingredients:
1 tbsp olive oil
1 (11⁄2- to 2-pound) butternut squash, peeled, seeded and cut
into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 cooked lasagna noodles (or no-cook lasagna noodles)
2-1⁄2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated
Directions:
Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper.
Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer
the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.
Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the
milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly,
whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the
sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash
purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and
Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes
longer. Let the lasagna stand for 15 minutes before serving. Serves 8.
Good Earth Farm variation: 1- 15 oz container ricotta. Add ricotta cheese after each addition of the squash. Use 1/2 container each addition.
GEF CSA
More to Know
Important CSA dates
Turnip Gratin
INGREDIENTS:
October 13th: 2012 CSA Sign-up is now open to
current members.
Last Honey delivery
October 20th: Last delivery for Week A shares
and last mushroom delivery.
October 27th: Last delivery for Week B shares
and Standard shares.
November 1st: 2012 CSA Sign-up Form will be
posted at the website and open to
non-members.
November 17: Late Season share delivery. Please
mark your calendar. A reminder
email will be sent out a few days
prior to delivery.
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1 bunch Turnips
3 cloves (to 4 Cloves) Garlic
2 cups Gruyere Cheese
4 Tablespoons (to 6 Tablespoons) Butter
Vegetable or Chicken Broth
Heavy Cream
Salt & Black Pepper, to taste
Fresh Herbs, to taste
DIRECTIONS:
Preheat the oven to 375º.
Start by scrubbing and thinly slicing the turnips and mincing
the cloves of garlic. Grate about 2 cups of Gruyere cheese. In
a large oven-proof skillet, melt 2-3 tablespoons of butter over
medium-low heat. Place a single layer of turnips on top of the
butter.
Next, sprinkle a little of the garlic on top, then – and this is
purely optional and really not all that necessary – add a couple
of tablespoons of butter.
Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.
Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit
of salt, but not much as the cheese is already salty.
Repeat these layers twice more. Sprinkle on some freshly
ground black pepper.
Now pop the whole thing into the over and bake for about 20
minutes or until the top is hot, brown and bubbly.
Serves 6
pioneerwoman.com
Turnip roots will store for several weeks if prepared properly.
Before putting your turnips in the refrigerator, remove the greens. Store the greens in their own plastic bag or container.
Place the turnip roots in a separate plastic bag or container.
Freezing Turnips
Peel and slice turnips. Bring just to a boil. Drain and cool quickly in ice water. Put in freezer containers and freeze.
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