November 8, 2013: The Final Share
November 9, 2013 by zengerfarm
This Week’s Share:
- Mix Kale
- Salad Mix
- Brussels Sprouts
- Pie Pumpkins
- Delicata Winter Squash
- Lutz Beets
- Bob’s Red Mill: Free Choice!
Drink a Beer for Zenger Farm: The Commons Brewery is hosting a fundraiser for Zenger Farm today, Saturday, November 9th, 5-8pm. Stout floats with Salt & Straw ice cream, waffles with Zenger Farm’s own winter squash caramel sauce, and, of course, more beer! The Commons Brewery is located at 1810 SE 10th Ave, Unit E. Thanks to Farm Share member Andrew Harmon for coordinating this event!
Zenger Farm Shares 2014: Returning members will have priority registration for Zenger Farm Shares 2014. Look for an email announcement from us in January and reserve your share of the harvest early! We look forward to growing your veggies again in 2014.
Winter Cooking Camp for Kids: We are excited to announce our first-ever Winter Cooking Camp for 4th-6th graders, December 31st, January 2nd, and January 3rd. Contact Education Director Allison O’Sullivan to find out more: firstname.lastname@example.org
The Last Notes from the Fields:
The final harvest of the Farm Share season was a bounty of vivid and muted colors, a hauling in of the hardiest of this year’s crops still standing in the cold, or firmly rooted in the damp soil.
lt was the final harvest day for the Farm Crew – working seamlessly together after seven months of dedicated practice. And it was the last we will see of you, our amazing Farm Share Members, picking up the last of your Zenger Farm veggies in 2013.
We wish for you all, the coziest of Winters, and we will look forward to seeing you back at the farm for spring greens and snap peas when June rolls back around. Thank you for supporting Zenger Farm! With gratitude, Your Farmers
Rainbow Lacinato Kale. Outstanding in the field!
The final haul
Farmers Gareth and Jen and corn of another season
In the Kitchen…..Recipe Ideas from Your Farmers:
|Zesty Hashed Brussels Sprouts:
- 2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon
- 2 pounds brussels sprouts
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons black mustard seeds or poppy seeds
- Dash of paprika
- Salt and pepper to taste.
- Preheat oven to 400 degrees.
- Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. As you work, transfer slices into the bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves.
- Add the rest of the ingredients and toss well.
- Place on a baking sheet, cookie sheet, or baking dish.
- Bake in the oven for about 15 minutes – stirring one or twice during this time – until some of the leaves start to brown slightly.
- Remove and sprinkle with a bit more lemon zest to garnish, and enjoy.
I have tried many different pumpkin pie recipes, and this one from Smitten Kitchen is by far my favorite. Though the recipe uses canned pumpkin puree and canned yams, I substitute baked and pureed pumpkin (or any other winter squash for that matter) for the canned items. Enjoy! – Sara
Prepare pumpkin to be used in the recipe, link below:
- Pierce pumpkin with a knife two-three times and bake in a baking dish at 350 degrees until the pumpkin can be easily pierced with a fork.
- Then remove from the oven and allow to cool.
- Cut in half, and de-seed.
- Scoop flesh out of pumpkin shell, and puree in a blender or food processor until smooth.
- Alternately: For quicker baking, cut pumpkin in half and scoop out seeds before baking, hollowed insides facing down, in a baking dish.
Silky Smooth Pumpkin Pie from Smitten Kitchen