Thursday, October 9
Read about the farm’s 2015 plans below.
I am sorry to have to tell you this because I enjoy growing food for you and seeing each of you every week. You are a great CSA group! I love listening to your recipes, hearing about your new experiments in the kitchen, watching your children grow, and learning more about the local area from you. Who the customer is plays a critical role in a start-up business’s success and I could not have asked for a more supportive, fun, interesting and dedicated CSA membership than you. Seriously. Thank you!
Serafina Says Farm’s mission statement is to create and grow a sustainable farm and wellness center that grows the earth’s most nutritionally-dense and healing superfoods, and provides individuals and families with the ability to transform their health and their lives by achieving their lifestyle goals and dreams. Over the past two years, the farm has made good progress towards this goal. Moving forward, I decided that Bristol’s Farm is no longer the right place to grow this type of business.
Next year I will continue to farm my plot in Simsbury. I have less than an acre there so I cannot support a CSA. Instead, I will shift to a different business plan (stay tuned, I will be working on it over the winter – it is exciting!) In addition, I will expand the microgreens and sprouts part of the farm starting this winter when I move to a larger greenhouse space. Yay! Please do stay in touch with me and the farm via Facebook and email. If you haven’t liked the farm yet on Facebook, please do so!
I urge you to please continue to buy your produce locally directly from farmers via a CSA and through farmers’ markets. I have talked with two farms about taking you as CSA members and they are more than happy to! I recommend Gresczyk’s Farm in New Hartford (I will be their greenhouse grower next year learning about bedding plants and flowers and greenhouse systems, so stop by to say hi!) and Sub Edge Farm in Farmington/Avon. Tell them I sent you and I believe they will give you a good price for the 2015 season. I am looking out for you! 🙂
Thank you again for your support of the farm and for a great 2014 season! Now, on to this week’s delicious produce!
This week’s share:
Spaghetti Squash – Recipe on how to prepare spaghetti squash below. Yes, the spaghetti squash strands are great with marinara sauce or pesto, but they are also wonderful as a salad (recipe below)! How to bake Spaghetti Squash – instructions with pictures here!
Radish – Cherry or Daikon (see recipes below) – great for reducing mucus, according to my Dad, and with the pesky cold and flu season starting, keep yourself mucus-free! Remember, you can roast radishes in the oven, add them to soups, slice them for a salad, grill them…
Lacinato Kale – prepare just as you would prepare curly kale!
Augusta Potato – perfect flavor and consistency for au gratin, fries or a good old-fashioned mash (see recipe below).
Collards – Collards are essentially kale. Kale and collards seeds are grouped together in the seed catalog, and this variety of collards looks very similar to Siberian kale. So if you have an aversion to collards, just think of it as kale! Get out the slow cooker for a delicious stew, or use the tender leaves as a wrap for gluten-free sandwiches, burritos and tacos (see recipe below).
Lettuce Salad Mix – Heirloom mix of red, green and speckled romaine and green butterhead and oakleaf.
Onions – Red onions this week!
Cherry Tomatoes or Husk Cherries
Daikon Mashed Potatoes
From Worden Farm
– Approximately equal amounts (50-50% by volume) of daikon and potatoes; unpeeled is fine.
– Any combination and amount of olive oil, milk, yogurt, butter, sour cream, cottage cheese, or whatever you usually like to add to make mashed potatoes creamy.
– Salt and pepper
– Cut daikon and potatoes into 1-2” chunks. Boil in a large pot of water.
– Check potatoes and daikon after 10 minutes for tenderness with a long, sharp knife. Remove to a large bowl those which are tender, leaving the rest to boil until done. Mash daikon and potatoes together in the large bowl with remaining ingredients. Sounds easy enough!
Daikon Radish Miso Soup
From Avalon Organic Gardens
1 Qt. water
8 Tbsp. miso paste
1/2 cup chopped Daikon radish
tofu, chopped into small cubes
2 strands of chopped green onions
Add Daikon radish to slow boiling water, let cook for another 10 minutes or until soft. You can cut the Daikon anyway you like but if you slice it relatively thin (1/4 inch) and then cut in half so that they are half-moon shaped, it will cook faster. Add miso paste. The best way is to take a small amount of the soup in a small bowl and mix the miso paste in there until it is evenly distributed, then pour the soup (with miso) back into the soup pot. Remove the soup from heat immediately after adding the miso paste. Add the tofu and green onions and serve! Makes around 6 servings.
Sauteed Daikon Radish on a Bed of Wilted Greens
From Avalon Organic Gardens
1 Tbsp. extra virgin olive oil
2 Tbsp. garlic, peeled & finely minced (about 3 large garlic cloves)
1 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
1 c. daikon radish, peeled & sliced crosswise into paper-thin rounds (about 1 large radish)
2 c. daikon greens, finely chopped crosswise into narrow strips
1/4 c. fresh sorrel, finely minced
2 Tbsp. fresh basil, finely chopped crosswise into narrow strips
1 Tbsp. fresh thyme (about 10 sprigs)
1 c. water
1/2 tsp. ground nutmeg
1 Tbsp. butter
salt, to taste
pepper, to taste
2 Tbsp. low-fat sour cream
Parmesan cheese, grated (for garnish)Directions: Saute garlic & shallot in olive oil on low heat, & cook until tender (about 30 seconds). Add all other ingredients, except the sour cream & Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low-heat, as you want to blanch the greens, so that they retain their bright green color. Taste-test a radish (allow it to cool first so you don’t burn your mouth!); it should be pliable but still retain a bit of its crunch. When ready, remove from heat. Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese, & serve.
Notes: Use a vegetable peeler to slice the radishes paper-thin; this is the best way to achieve this effect. It’s important that the radishes are very thin, because they need to cook at the same rate as the greens. Also, the texture is really nice.
Raw Rainbow Collard Greens Wrap Recipe
From this link
Collard Wrapped Burritos
From this link
Sausage, Potato and Kale Soup
- 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
- 12 whole Red Potatoes, Sliced Thin
- 1 whole Onion, Chopped
- 1-1/2 pound Italian Sausage
- 1/2 teaspoon Red Pepper Flakes (more To Taste)
- 2 cups Low Sodium Chicken Broth
- 2 cups Whole Milk
- 4 cups Half-and-half
- Splash Of Heavy Cream
- Fresh Or Dried Oregano
- Black Pepper To Taste
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
Slow Cooked Vegetarian Collard Greens Recipe
- 4 tablespoons olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 4 carrots, peeled and chopped to smaller bits
- 1 chipotle pepper, roasted and chopped
- 1 cup vegetable stock
- 8 cups chopped collard greens
- Smoked sea salt, to taste
- Heat the oil in a stock pot over medium heat. Add the onions, cooking until they are translucent, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add carrots and pepper and cook for 2 minutes, stirring constantly. Turn the heat down to low and add vegetable stock and collard greens. Cover pot and allow to cook just until the greens are tender, about 30-40 minutes. Salt to taste at the very end to keep your greens from getting soggy. Serve hot.
Braised Collard Greens
Recipe taken from A Veggie Venture
1 tablespoon olive oil
2 or more large garlic cloves, chopped
1 pound fresh collard greens, cleaned, trimmed & chopped (see below for more detail)
1 cup vegetable stock
1 tablespoon cider vinegar
2 teaspoons sugar
Salt to taste
Red pepper flakes to taste
Wash leaves. Trim away any rough stems pieces or bruised leaves. Cut out the stems from all the leaves, collect together and chop into one-inch pieces. Roll 1 – 2 leaves into ‘cigar rolls’. Holding a roll with your fingers, to hold it together, slice into it lengthwise, turn ninety degrees and cut lengthwise again. Then cut cross-wise about an inch apart, you’ll end up with one-inch squares.
COOK THE COLLARD GREENS Heat the olive oil in a large skillet til shimmery. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 45 minutes – do not overcook!, stirring occasionally. Taste and adjust seasonings.
Greek Salad Styled Spaghetti Squash
- 3 tablespoons red wine vinegar
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 3 cups cooked spaghetti squash
- 2 cups chopped tomato
- 1 cup diced cucumber
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup diced green bell pepper
- 1/4 cup diced red onion
- 2 tablespoons chopped pitted kalamata olives
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- Combine first 6 ingredients in a bowl; stir well with a whisk.
- Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.
Juice & Glow Cleanse – start your winter feeling and looking fabulous!
More information and registration online.