Meat & Winter Share
Maybe it seems a little early to be thinking about winter, but I figured I’d highlight our three our cold season offerings for the 2019-2020 season. New this year, we are offering a meat share that will run from December through March. It’s an every other week share of Laughing Earth beef, pork, and chicken. This will come as a pre assembled box, so it’s going to be a mix of different cuts. Pickup is on-farm or at the Troy farmer’s market. Thanksgiving share is a stand-alone share. It’s usually a mix of late season greens, roots, onions, garlic, squash and pumpkins. The brussels sprouts are looking especially good this year! We are also offering a winter vegetable share again. This year, we are offering a 15 lb share size, and it is going to be free choice as we have done in the past. I expect that we will have potatoes, onions, shallots, winter squash of several kinds, carrots, rutabaga, garlic, turnips, beets, daikon, cabbage, and watermelon radish, though it is subject to vary from date to date. Signup forms are available with complete details. Space is limited for all of these shares.
Our potato harvest is going to be within the next few weeks, we will have a date for it soon. It’s a good opportunity to get involved with the farm. -Aaron
Vegetables
Melon Potatoes or Carrot Squash or Cucumber Pepper or Eggplant Lettuce or Choi Tomatoes Onion
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Dill, Summer Savory, cutting celery, Borage, Basil
Flowers Nasturtium, Snap Dragon, Shasta Daisy, Dahlia, Sunflower, Amaranth, Dyer’s Coreopsis, Echinacea, Nigella, Zinnia
Spanish Ratatouille (Pisto Manchego)
12 oz zuccchini, 1/2” cubes
3/4 tsp cumin
1 lb eggplant, cubed
1 1/2 tsp oregano
8 tbsp olive oil, divided
14 oz diced tomatoes
1 large onion, quartered and sliced
1/4 cup chopped parsley
2 sweet peppers, 1/2 inch pieces
2 oz Manchego cheese
8 garlic cloves, thinly sliced
Toss eggplant with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven over medium high heat, add 6 tbsp oil. Cook eggplant in a single layer until golden, 3-5 mins. Cover, reduce heat a bit, until tender, 3-5 minutes, stirring every so often. Remove. Add 1 tbsp oil, increase heat to med-high. Add zucchini, cook undisturbed 4 mins. Stir and cook until browned on all sides. Remove. Add 1 tbsp oil, onion and 1/2 tsp salt. Cook 3-5 mins, then add peppers, 1 tsp salt, 1/2 tsp pepper. Cover and cook, stirring until peppers soften, 3-5 mins. Add garlic, cumin, oregano, cook 30 seconds, then tomatoes, cover, simmer over medium heat 5-7 minutes. Lower heat, add zucchini and eggplant. Stir in parsley, transfer to platter, top with shaved cheese. from Christopher Kimball’s Milk Street via members Rob & Jen Limoges
Baked orzo with eggplant & mozzarella
1 lb eggplant, 3/4” dice
1 tsp tomato paste
1/4 cup olive oil
1 1/2 cup veg or chicken stock
1 carrot, 1/4” dice
1-3 tbsp fresh oregano, chopped
1 celery stalk, 1/4” dice
1 tsp lemon zest or more to taste
1 onion, diced
4 oz mozzarella, 1/3” dice
3 garlic cloves, minced
1/2 cup parmesan, grated
8 oz orzo
3 tomatoes, diced
If your eggplant isn’t fresh, salt and drain it for 1/2 hour. Heat oven to 350, and a large pan over medium high. Add oil and eggplant. Fry 8 minutes, then remove. Add celery and carrots, cook 3 minutes, then add onion and garlic, cook 5 more minutes. Stir in orzo, tomato paste, cook 2 more minutes. Off heat, add all other ingredients including eggplant and 1 tsp salt and pepper, mix well. Tip into 2 quart baking dish, cover and bake 20 minutes, then another 20 minutes without the foil. Cool 5 minutes before serving. Smitten Kitchen
Cantaloupe Soup
3 cups cubed melon
1/4 cup plain yogurt
1/8 tsp powdered ginger
zest of 1 lime
1 tsp honey
2-3 mint leaves
2-3 basil leaves (optional)
pinch salt
Combine in blender, blend until smooth. Serve cold. Serves 2. from member Chris Kelly