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A rainbow of freshly washed roots at Stick and Stone Farm |
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this week’s Full Plate veggiescrops are our best estimate & may change a bit after harvest winter salad mix - remembrance parsnips - remembrance onions - remembrance kohlrabi - remembrance madeley kale - stick and stone rainbow carrots - stick and stone green meat radishes - stick and stone ‘Lariat’ pinto beans - buttermilk bean via Marten’s Farm, Penn Yan potatoes - three stone farm
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this week’s Fruit BowlCameo apples - bittner singer, appleton Red Delicious apples - bittner singer, appleton Golden Russet apples - under the tree, brooktondale Grape Jam - headwater food hub Raspberry Apple juice - red jacket, geneva Fuji Apple Juice - red jacket, geneva Frozen Fruit Surprise! - cherries, blueberries or strawberries in your box
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this week’s Remembrance cheeseRedGold - a funky fun cheese. Best if left to warm on the counter for an hour or so then served with bread or crackers. Sliced apples and pickly things make a nice counter point.
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updates from the farm & friends…
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VAN NOBLE FARM WINTER PORK CSAThe Winter Meat CSA will have 3 monthly deliveries. Each share includes a variety of bacon, sausage, ready to heat smoked or pulled pork, and rotating butcher shop specials like fresh cuts or smoked specialities. Available in small or large via the online store front: https://vannoblefarm.com/meat-csa/
Contact catering@vannoblefarm.com or 607.319.6815 with questions! Pickup at Press Bay Food Hub, Van Noble Farm or get home delivery via Van Noble Farm. The Van Noble CSA is not available for farm pickup in the winter.
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on our plates…share what you’ve been cooking! We’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.
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Roasted Roots with Tahini Dressing
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4lbs mixed Root Vegetables, diced to uniform size - choose from carrots, parsnips, beets, turnips, potatoes, radishes, sweet potatoes, or kohlrabi (even though its technically not a root ;) 1 small onion, diced 2-3 cloves garlic, sliced 3-4 T olive oil salt and pepper to taste 2 cups chopped kale cooked grain of choice (rice, quinoa, polenta, etc) - optional
INSTRUCTIONS Roast Vegetables: Preheat oven to 425°F. Toss with olive oil, salt, and pepper on a large baking sheet. Spread evenly across the pan. Roast vegetables for 30-40 minutes, tossing occasionally. Once vegetables are roasted, toss together with the chopped kale and return to the warm oven for 1-2 minutes to wilt. Tahini Dressing: whisk together all dressing ingredients except for the water. Once they’re combined, whisk in the cold water somewhat slowly until desired creaminess level is reached. If the dressing seems to separate, continue whisking in additional cold water until it comes together. Serve roasted vegetables on top of grain (if desired) and top with tahini dressing. Garnish with chopped nuts or fresh herbs as desired.
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1 lb dry beans 3 tablespoons olive oil 2 small onions chopped 6 cloves garlic, thinly sliced 7-8 cups water 2 bay leaves 1-2 teaspoons salt* 1 large bunch kale, thick stems removed and chopped (or another type of leafy green, such as collards or chard) Freshly ground black pepper to taste Red wine or sherry vinegar to taste
PREPARATION Heat the oil over medium heat in a large soup or stock pot. When the oil is shimmering, add the onions. Cook for 5-7 minutes, or until the onions are tender and clear. Add the garlic and cook for another 2 minutes, stirring constantly. Add the beans, 7 cups water, and bay leaves to the pot. Bring the beans to a boil, then reduce the heat to low. Cover and simmer for 45 minutes. Remove the bay leaves. Add the salt and kale to the pot (you may need to add the kale gradually, stirring as you go, in order to wilt it down and fit all of it). If the mixture you have is too thick, add an extra cup or more of water: you want the beans and kale to be less soupy than a soup, but still pretty soupy. Cover the pot again and continue to simmer the beans and kale for another 30-45 minutes, or until the kale is meltingly soft and the beans are tender. Taste the beans and add salt as needed; then, add freshly ground black pepper and a splash or two of red wine vinegar to taste.
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More in-season inspiration…
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Build your own winter soup with this fabulous & flexible guide! You could easily incorporate your pinto beans, carrots, parsnips, kohlrabi, potatoes, onions and/or kale Here’s a guide to cooking up your dry beans - try them in tacos/burritos or in a stew fruit and veggie shares unite! Try this kohlrabi apple slaw, still my favorite kohlrabi recipe to date. Some radishes may add a good bite to this recipe too Radishes! A perfect vessel for a hummus or dip, a delightfully crunchy pickle, a good candidate for a root roast (or a crispy veggie chip if sliced thinly), or a compliment to a bed of salad greens or slaw
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Veggie spotlight - Kohlrabi
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A members of the brassica family, Kohlrabi is closely related to kales, broccoli, and more. It’s popular in many parts of Europe & Asia. Before consuming, peel the skin. Raw Kohlrabi has a succulent crunch perfect for salads, slaws or pickles. Or it can be cooked by frying, steaming, roasting, boiling, or braising. Kohlrabi is high in vitamin C and is a good source of both fiber and potassium
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