Cresset Newsletter for Nov 3rd 2009
Nov/03/09
From the Farm
Welcome to all the new and returning members. We had harvested the red and green cabbage, the kohlrabi and the black radish and then almost 2000 pounds of carrots with the Third Way students before the storm last week. We are still harvesting leeks, carrots, potatoes and greens. We moved the cows in with the haystacks and the milking shed just in time before the storm. We’ will be milking for just another week. We also moved the Eyore, the bull, his son, Jupiter and the springers (which are first-time bred heifers) to the haystacks during the storm.
Squash
You will begin receiving your entire winter squash share this week. As they need to be stored at 55 degrees or warmer, we do not have that warm of space to store them. Use them in your holiday home decorating. Be sure to check them often for spots and use them if you find any. The pumpkins you received are pie pumpkins. They are great for eating and remember to roast those seeds for a tasty snack.
Lawrence recommends Organic Consumers Association’s weekly newsletter Organic Bytes on health, justice and sustainability in the United States at http://www.organicconsumers.org
Ursula is attending the International Biodynamics Conference. If you have any
questions, please call Tina at 970-674-9920 or tina_tyg@hotmail.com.
We need help
We still have a lot of vegetables to harvest. If you have time in good weather to come and help Lawrence while Ursula is gone, please call the farm and leave a message. Lawrence will get back with you to arrange a time.
Ursula’s tips
The endive you’ve been getting is called Escarole. I slice it very thinly into salads. I let my homemade salad dressing set on the salad for awhile to soften the greens.
Pasta with Pumpkin
Pecans & Shallot Sage
Brown Butter
5-6 oz pasta
6-8 T butter
3 T finely chopped shallots
2 t minced garlic
2 T minced fresh sage
3 C cubed, cooked pumpkin
Salt and pepper to taste
1/2 C chopped, toasted pecans
Freshly grated parmesan
Cook pasta in boiling salted water until tender. Meanwhile, heat butter over medium flame in large skillet. Add shallots, garlic and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin. Add salt and pepper. Drain pasts; toss with pumpkin and pecans. Serve immediately with freshly ground parmesan.
Makes 4-6 servings.
Adapted from From Asparagus to Zucchini
Escarole and Beans
• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 cups cannellini beans or other beans, undrained
fresh cilantro pesto or dried basil
1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
UPCOMING EVENTS
NOVEMBER
7th Farm Day 9 am - 12 noon
DECEMBER
5th Shining Mountain Waldorf Winterfest
24th Sing to the Animals 2 pm
Welcome to all the new and returning members. We had harvested the red and green cabbage, the kohlrabi and the black radish and then almost 2000 pounds of carrots with the Third Way students before the storm last week. We are still harvesting leeks, carrots, potatoes and greens. We moved the cows in with the haystacks and the milking shed just in time before the storm. We’ will be milking for just another week. We also moved the Eyore, the bull, his son, Jupiter and the springers (which are first-time bred heifers) to the haystacks during the storm.
Squash
You will begin receiving your entire winter squash share this week. As they need to be stored at 55 degrees or warmer, we do not have that warm of space to store them. Use them in your holiday home decorating. Be sure to check them often for spots and use them if you find any. The pumpkins you received are pie pumpkins. They are great for eating and remember to roast those seeds for a tasty snack.
Lawrence recommends Organic Consumers Association’s weekly newsletter Organic Bytes on health, justice and sustainability in the United States at http://www.organicconsumers.org
Ursula is attending the International Biodynamics Conference. If you have any
questions, please call Tina at 970-674-9920 or tina_tyg@hotmail.com.
We need help
We still have a lot of vegetables to harvest. If you have time in good weather to come and help Lawrence while Ursula is gone, please call the farm and leave a message. Lawrence will get back with you to arrange a time.
Ursula’s tips
The endive you’ve been getting is called Escarole. I slice it very thinly into salads. I let my homemade salad dressing set on the salad for awhile to soften the greens.
Pasta with Pumpkin
Pecans & Shallot Sage
Brown Butter
5-6 oz pasta
6-8 T butter
3 T finely chopped shallots
2 t minced garlic
2 T minced fresh sage
3 C cubed, cooked pumpkin
Salt and pepper to taste
1/2 C chopped, toasted pecans
Freshly grated parmesan
Cook pasta in boiling salted water until tender. Meanwhile, heat butter over medium flame in large skillet. Add shallots, garlic and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin. Add salt and pepper. Drain pasts; toss with pumpkin and pecans. Serve immediately with freshly ground parmesan.
Makes 4-6 servings.
Adapted from From Asparagus to Zucchini
Escarole and Beans
• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 cups cannellini beans or other beans, undrained
fresh cilantro pesto or dried basil
1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
UPCOMING EVENTS
NOVEMBER
7th Farm Day 9 am - 12 noon
DECEMBER
5th Shining Mountain Waldorf Winterfest
24th Sing to the Animals 2 pm