Greetings CSA Members,

    We have arrived at the final distribution for the 2008 season without too many calamities and with this the final share of the season, we want to say thank you for your on-going support and to send our warmest wishes for a cozy winter ahead. We will still be very busy harvesting the rest of the potatoes, beets, leeks, and greens so that we can meet you in Troy or at the farm for your Winter Boxes. Remember to look on our website for an order form. We will also be at the Troy and Saratoga Markets for at least the next few months. When the snow starts to fall heavily, we will be heading inside to the office, starting on the paper work of creating crop plans, placing a plethora of orders for seeds, nutrients, compost, potting mixes, parts, and perhaps deciding on a new tractor!  
    Brian and I thank you so very much for the support, encouragement, and the feedback with which you have provided us. Your kind words and gestures help make a long, hard day that much easier. We are looking forward to providing you in the Spring with another 22-week season of vegetables. Until then, stay warm and take good care. Enjoy one last poem from Mary Oliver.

     Song For Autumn

    In the deep fall
        don’t you imagine the leaves think how
    comfortable it will be to touch
       the earth instead of the
    nothingness of the air and the endless
       freshets of wind? And don’t you think
    the trees themselves, especially those with mossy,
       warm caves, begin to think

    of the birds that will come – six, a dozen – to sleep
       inside their bodies? And don’t you hear
    the goldenrod whispering goodbye,
       the everlasting being crowned with the first
    tuffets of snow? The pond
       vanishes, and the white field over which
    the fox runs so quickly brings out
       its blue shadows. And the wind pumps its
    bellows. And at evening especially,
       the piled firewood shifts a little,
    longing to be on its way.

This week in your share, you will most likely find some combination of the following:

Celeriac, Cabbage, Fingerling Potatoes, Brussels Sprouts, Beets and Carrots, Collard Greens or Kale, Butternut Squash, Sweet Potatoes, and Lettuce Mix

Thank you for enjoying this wonderful season with us - Justine

Greet celeriac, the unsung frog prince of winter vegetables. Pare off its warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches. It is surprising that a vegetable that is so delicious, wonderfully hearty and eminently storable -- and makes such a boldly verdant show in the garden -- is practically unrecognized in the try-anything United States.
In Europe, however, celeriac is a historic favorite. The vegetable's most classic employment is in the cold French salad celerie remoulade, in which the root is peeled, grated, "cooked" in lemon juice (or blanched briefly in acidulated water) to lose a bit of its rawness, then dressed with a mustardy mayonnaise. Celeriac is cousin to anise, carrots, parsley and parsnips, some of which are bred for their edible stalks and tops, others for their edible roots. Celeriac is a celery variety refined over time to produce an increasingly large, solid, globular root just below the soil surface.
Also known as celery root, knob celery and turnip-rooted celery, celeriac developed from the same wild species as did stalk celery. It had medicinal and religious uses in many early civilizations, including those of Egypt, Greece and Italy. While what the early Greeks called selinon is mentioned in Homer's Odyssey in 800 B.C., celeriac did not become an important vegetable until the Middle Ages. It was first recorded as a food plant in France in 1623, and was commonly cultivated in most of Europe by the end of the 17th century.
Admittedly, celeriac does have a couple of slight drawbacks. If you are going to grow it, it is a rather long-season plant, clocking in at about 112 days from seeding. It's also rather odd-looking. Aboveground is a gorgeously symmetrical crown of green, celery-like growth radiating from the central knob to about 12 inches. However, pull up this pretty green crown and what you unearth looks like a troll's orb of warts and roots.
Do not be dissuaded. When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber. This time of year, celeriac can be a perfect non-starch substitute for potatoes in a warming meal, and can be prepared in a similar way. Mashed, shaped into batons and boiled, or even French fried, celery root can provide a winning accompaniment to a fresh green vegetable or salad and anything roasted or grilled.
I find a paring knife, rather than a peeler, works best for peeling the root. Shave downward with the blade in broad strokes to remove the thick skin. Drop the peeled bits into a bowl of acidulated water (water into which some lemon juice has been squeezed) immediately after cutting to prevent discoloration. Even if you are planning to fry or bake the celeriac later, parboiling it first for 5 or 10 minutes in acidulated water will soften its raw edge.

Boiled Celeriac with Butter and Herbs

1-2 large celery roots, peeled
Juice of 1/2 lemon, plus extra for acidulating water
4 tablespoons butter (1/2 stick) and salt and pepper to taste
1/2 cup chopped parsley, chives, tarragon, mint, lemon balm or basil (you can pick one or use two in a savory combination)
Fill large bowl with water and add lemon juice. Add celery root as it is peeled. Bring a large pot of salted water to a boil. Cut peeled celery root into three or four thick slices, then cut each slice into three or four fat sticks, returning them to their bowl of acidulated water after each step.
Shape the sticks into "batons" by shaving off the square "corners" and pointing the ends (like sharpening a fat pencil) with a paring knife. Place the batons in the boiling water. Add juice of half a lemon. Bring water back to a boil, then reduce heat and cook until batons are soft but not mushy, about 30 minutes. Drain thoroughly and return to the pot. Add butter, herbs of choice, and salt and pepper to taste. Heat through before serving.

French-Fried Celeriac

 3 large celery roots, peeled            
Juice of 1/2 lemon    and   3 cups vegetable oil
Juice 1/2 lemon into a big pot of water and put it on to boil. Peel the roots, cut them into 1/4-inch slices, then into 1/4-inch sticks, and put them in a bowl of acidulated water.  Add celeriac to the pot of boiling water and blanch for 5 minutes. Drain and dry well.  In the same pot or a deep-fryer, heat the vegetable oil until smoking (about 350 degrees) and start deep frying in batches until golden. Drain on paper towels and sprinkle with salt. Reheat in the oven before serving.

Ginger Beef and Kale  (Collard Greens will work just as well)

1 lb of fillet mignon slices thin.
2 tablespoons of finely grated ginger.
4 garlic cloves (minced)
1 medium onion grated
1/4 teaspoon of smoked paprika
2 dried chilies (crumbled)
1/4 teaspoon salt
1 teaspoon olive oil.
1 bunch kale (or 1 1/2 lbs).
1/2 cup beef stock
1/2 teaspoon pepper.

Mix beef with ginger, garlic, onion, paprika, chilies and salt. Heat oil in skillet over med-high heat , add beef and other things, and cook until light brown (2-3 minutes).
Stir in kale and cover, lower heat.  Cook until wilted.
Raise heat to med-high again and add beef stock and cook for one minute, add pepper and serve.

 

Greetings CSA Members,

    Well, at 22 degrees, it is very difficult to motivate myself to go out to the barn to start the milking these past few mornings. I always feel so dreadful putting my freezing, cold hands on the udders of my sweet girls. But they hardly flinch and then my hands warm a bit and all is well with the world again.  The beets and potatoes are slowly making their way into storage within the inner chambers of the barns and greenhouse. Brian has once again built a straw bale storage house for the butternut squash and the sweet potatoes are curing at 85 degrees in the heated greenhouse for this their first week out of the ground. The greatest strife this week is the dam-in-process, thanks to the family of beavers who have decided that the ford would be the perfect location for their latest construction project. We are nearing the problem stage as the water is backing up directly where the tractor, trailer, and truck cross.  If you can do some telepathic communication, please send your messages soon to these tail-slapping friends!

This week in your share, you will most likely find:

Cabbage, Broccoli, Brussels Sprouts, German Butterball Potatoes (Yellow-fleshed, very creamy and buttery – makes great mashed potatoes), Leeks, Sweet Peppers (for the last time), and Braising Greens
Braising Greens are best stir-fried with white beans, sausage, or tofu. I find that if I chop them up well before cooking, they tend to be less stringy. Once they are well chopped, I use them in soups and egg dishes or over pasta.

Nest week is the final CSA distribution for the season. We have truly enjoyed being able to provide you with these vegetables. Thank you all for participating and supporting us.

Please look on our website for information regarding the Winter Vegetable Box. We will be offering a 30-35 lb box for 4 pick-ups at either the farm or at the Troy Farmers’ Market in November and December.  Within the next few weeks, we will have next year’s membership agreement form up on the site as well. As I stated in a previous newsletter, I will not be taking new members until after January 1st in order to give this year’s CSA members the opportunity in November and December to sign back up for next season.

With many thanks for all of your kind words, feedback, and on-going support - Justine

Sautéed Brussels Sprouts with Lemon and Pistachios
    Bon Appétit     Makes 4 to 6 servings

3 tablespoons oil  (grapeseed oil is recommended)
1 tablespoon minced shallot (onion would work also)
12 brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores
     (about 6-8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Heat oil in large skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

Braising Greens with Currants and Feta

½ - ¾ lb Braising Greens, chopped well
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 oz feta, crumbled (1/3 cup)

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add currants and water and cook, stirring, until plump, about 1 minute. Add braising greens and increase heat to moderate, then cook, covered, stirring occasionally, until greens are tender, about 5 minutes. Remove from heat and stir in feta.

Cabbage and Apple Slaw with Butter-toasted Pecans

1 large tart apple
1/2 small head cabbage
1 tablespoon fresh lemon juice
1/4 cup pecans
1 tablespoon unsalted butter
2 teaspoons sugar
1 tablespoon chopped chives  (I suggest scallions or parsley as substitutes)

     Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.

WINTER VEGETABLE BOX ORDER FORM

Enclosed is my order for the Winter Vegetable Box, which includes some or all of the following (approximately 30-35 lbs.):

Carrots  -  Kale  -  Rutabaga  -  Leeks

 Potatoes   -   Onion  -  Garlic and Shallots

 Beets  -  Sweet Potatoes  -   Cabbage

Celeriac  -  Winter Squash  -  Brussels Sprouts 

November 8 Box:  Site:______  #of Boxes ______

November 22 Box: Site:______ #of Boxes ______

December 6 Box: Site:______  #of Boxes ______

December 20 Box: Site:_____ #of Boxes ______

At $45 per Box, Total enclosed: ____________

Make check payable to Denison Farm

Send to:

Denison Farm

333 Buttermilk Falls Road

 Schaghticoke, NY 12154

Name:                                           

Address:

Home Phone:

E-Mail:

The Vegetable Box will be available at the farm for pick-up on Saturdays November 8 and 22 and December 6 and 20 from 10:00–3:00 or can be picked up at the Troy Farmers’ Market from 10:00–2:00.

Please order both the November and the December Boxes by November 5^th 

 For more information, please call:  664-2510

Denison Farm Update

Check back next week for the weekly Newsletter and Recipes

Next week is the final Fruit Share

Two more weeks for the Vegetable Share

Coming next week…

Information on the Winter Vegetable Box

 

Greetings CSA Members,

    “We have avoided serious frosts thus far and this week in your share, some of you may even see eggplants and peppers. Lucky for both of us, we are enjoying a good, long Fall.”  Finally, a few words from a tired Farmer Brian!  I know for a fact when there is no sunlight with which to rise at 5:30 AM, it is very hard to pull off those covers and step onto the cold floor. October may have both the summer and winter vegetables as its advantage, but it sure is a disadvantage when we are worrying about covering the crops quickly before a potentially killing frost as the light dwindles early in the evening. My three goats are indicating that winter is soon to arrive as their milk supply is also diminishing. The chickens are beginning to molt and become a little more ornery, thus only giving a few eggs per week now. Maybe I am wrong and it is Wall Street that has impacted their moods!  Nonetheless, the hearty crew we have working here arrives each day with smiles on their faces and many layers of clothing on their backs. And there is nothing more satisfying than to see the little green shoots of winter rye popping up through the rich brown earth, laying a lovely blanket on the soil before the white one falls and carpets the ground for the cold season ahead.
    We are planning to offer a Winter Vegetable Box in November and December. We will have more detailed information and the order form on our website by the end of next week. There will be 4 dates the boxes will be offered – 11/8, 11/22, 12/6, and 12/20. You will be able to purchase one or more boxes for all or just one of those days. The Winter Vegetable Box is available to anyone interested – not just CSA Members.  The pick-up sites are at the farm and at the Troy Farmers’ Market.  
    Several of you have inquired about next year’s sign-up. I hope to send membership agreement forms to each site on the last pick-up date - Wednesday October 29th.  By that point, the website will be  set up with the necessary information to fill out, print, and then send along to us. I am not planning on accepting any new members until after January 1, 2009 so that I can give you all November and December to sign back up with us if you wish to do so. Please email me with any questions that you might have.

    This week in your share, you will most likely find:
Salem Potatoes (white, all-purpose), Leeks, Broccoli, Lettuce, Cabbage, Shallots, and some combination of the following: Fairytale Eggplant, Bok Choi, Fennel, and/or Peppers
   Fruit Share:  Organic Liberty Apples from Pleasant Valley Farm in Argyle

Take good care – Justine

Denison Farm’s Potato-Leek-Greens Soup

1 bunch Leeks                                                  3 T. Oil and 2 T. Butter
4-5 Potatoes, cut into small cubes                    8-9 cups of water
1 bunch Kale (de-stemmed) or Broccoli (cut into small pieces)      
 Salt, Pepper, and 1 T. Soy Sauce

In the bottom of a stock pot, sauté leeks in the oil and butter. When leeks are translucent, add potatoes and continue to sauté until they stick to bottom of pan. Add water and greens (or broccoli). Add enough water to cover the vegetables and cook covered until potatoes fall apart. Either mash in pot by hand or take out in small batches to be pureed in food processor.  Season to taste.

Shallot Vinaigrette

1/4 cup finely chopped shallots
1 tablespoon Dijon mustard
2 tablespoons red-wine or champagne vinegar
1/3 cup olive oil or safflower oil

Whisk together shallots, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper.
Just before serving, toss salad greens with just enough dressing to coat.

Caramelized-Shallot Mashed Potatoes
    Bon Appétit
Makes 6 servings

6 tablespoons (3/4 stick) butter, divided
2 cups sliced shallots
3/4 cup whole milk
2 pounds large Salem or Rose Gold potatoes, peeled, quartered

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.

Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

BUTTERED CABBAGE
 Irish Traditional Cooking -  Makes 6 to 8 servings

1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.