This Week’s Harvest: Potatoes, Carrots, Spinach, Daikon Radishes, Delicata or Acorn Squash, Butternut Squash, Pie Pumpkin, Rutabaga, Garlic, Celeriac, Brussels Sprouts, Sweet Potatoes, Cabbage, Onions. EOW Members Only: Shallots
Everyone has their own food traditions, and Thanksgiving has long been my favorite holiday because it’s ALL about food! I love the Thanksgiving meal, and since beginning the farm I’ve loved providing nearly everything to the meal I share with family. Two of our heritage turkeys will travel to Ohio with us, as well as a trunkload of sweet potatoes, spinach, potatoes, onions, garlic, carrots, and squash. By this week you should have a nice little stockpile of veggies for your holiday cooking. Add to that a turkey or ham from the farm and you;ll have a farm-raised holiday meal too!
If you’re new to Brussels sprouts and want a foolproof preparation, try the one below (bacon is my favorite spice!). Also below is a great recipe to have on hand when you’ve baked your large Blue Moon ham and have some left over–a perfect comfort food! Enjoy!
1 pound fresh Brussels sprouts 1 onion 2 slices of bacon, diced Fresh ground pepper to taste
Directions
Peel any undesireable leaves from the sprouts, and slice in half. Then dice the onion and slice the bacon crossways into pieces. In a large skillet, saute the bacon and onion together over medium heat until the onion starts to brown. Then add in the Brussels sprouts. Cover and stir every couple of minutes until the Brussels sprouts turn bright green and then start to fade to a more avocado color. After the sprouts have gained some browning, turn the heat off and let steam for a few minutes to finish cooking.
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawed
Directions
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
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CSA Week 24 (EOW Group #2)
This Week’s Harvest: Potatoes, Carrots, Spinach, Daikon Radishes, Delicata or Acorn Squash, Butternut Squash, Pie Pumpkin, Rutabaga, Garlic, Celeriac, Brussels Sprouts, Sweet Potatoes, Cabbage, Onions. EOW Members Only: Shallots
Everyone has their own food traditions, and Thanksgiving has long been my favorite holiday because it’s ALL about food! I love the Thanksgiving meal, and since beginning the farm I’ve loved providing nearly everything to the meal I share with family. Two of our heritage turkeys will travel to Ohio with us, as well as a trunkload of sweet potatoes, spinach, potatoes, onions, garlic, carrots, and squash. By this week you should have a nice little stockpile of veggies for your holiday cooking. Add to that a turkey or ham from the farm and you;ll have a farm-raised holiday meal too!
If you’re new to Brussels sprouts and want a foolproof preparation, try the one below (bacon is my favorite spice!). Also below is a great recipe to have on hand when you’ve baked your large Blue Moon ham and have some left over–a perfect comfort food! Enjoy!
This Week’s Recipes:
Pan Roasted Brussels Sprouts with Bacon and Onion
Ingredients
1 pound fresh Brussels sprouts 1 onion 2 slices of bacon, diced Fresh ground pepper to tasteDirections
Peel any undesireable leaves from the sprouts, and slice in half. Then dice the onion and slice the bacon crossways into pieces. In a large skillet, saute the bacon and onion together over medium heat until the onion starts to brown. Then add in the Brussels sprouts. Cover and stir every couple of minutes until the Brussels sprouts turn bright green and then start to fade to a more avocado color. After the sprouts have gained some browning, turn the heat off and let steam for a few minutes to finish cooking.Ham and Winter Vegetable Pot Pie
Ingredients
1/2 cup unsalted butter, divided 6 medium-sized shallots, peeled, trimmed and cut in half OR 1 large onion, chopped 1 1/2 teaspoons fresh thyme leaves 2 teaspoons sugar 2 large carrots, peeled and cut into 1/2-inch square pieces 1 turnip or rutabaga, peeled and cut into 1/2-inch square pieces 1 celery root, peeled and cut into 1/2-inch square pieces 1 1/4 cups chopped ham (preferably country ham) 1/3 cup flour 2 1/2 cups whole milk (can also use 2 percent or skim) 2/3 cup grated Parmesan cheese 1/3 cup chopped Italian parsley 1 egg, beaten 1 sheet frozen puff pastry, thawedDirections
Preheat oven to 400 degrees. Melt 4 tablespoons butter in a large skillet over medium-low heat. Add shallots/onions, cover and cook, stirring occasionally, for 15 to 20 minutes or until tender. Increase heat to medium, stir in thyme and sugar and continue cooking, stirring, for 5 to 6 minutes or until caramelized. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside. While the shallots/onions are cooking, steam the carrots, turnip and celery root for 8 to 10 minutes or until tender when pierced with a fork. Add to the pie dish along with the chopped ham and stir together. Melt the remaining 4 tablespoons butter in a medium saucepan over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly, and cook for 3 or 4 minutes or until thickened. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Pour into the pie dish and stir well. Brush the edges of the pie dish with beaten egg. Cover with the pastry, trimming excess (use the trimmings to decorate the top if desired). Push down on the edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center for steam to escape. Place on a cookie sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Serves 6. Make ahead: pot pie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.