2018 CSA ~ Week 18
SPECIAL ANNOUNCEMENTS:
HARVEST CELEBRATION
Saturday, October 13th Noon to 3pm Potluck Noon to 1pm (bring a dish to share if you plan to eat with us!) Face painting by the amazing Elizabeth Lutz Apple Pressing for Cider Hayride tours
Please come join in with us as we celebrate the season!
WHAT’S IN YOUR SHARE THIS WEEK:
- Swiss Chard
- Carrots
- Parsnips
- Pac Choi
- Leeks
- Potatoes
- Onions
- Peppers
- Apples, Gala variety
- Lettuce
- Winter Squash ! Carnival
SOME SITES ONLY:
- Broccoli
RECIPES:
Baked Parsnip Fries w/Rosemary
Gemelli w/Sausage, Swiss chard, & Pine Nuts
CSA member Katie Strove recommended this recipe for you….you won’t find zucchini in your box, but you might find some at the market, or at the grocery store.
Potato, Leek, Carrot & Zucchini Soup
Ingredients:
- 1 tablespoon olive oil or 1/4 cup water for sauteing
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks leek, chopped and green parts removed
- 2 medium Yukon gold potatoes, peeled and diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme leaves
- 1-14 ounce can lite coconut milk
- 3 cups water or vegetable broth
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Sea salt to taste
- 1/4 teaspoon cayenne pepper (optional)
Directions:
Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.
Tuscan Apple Cake
- 4 apples (large Golden Delicious, Gala or other firm flesh, 1 3/4 lbs, 800 g)
- 1/2 cup unbleached all purpose flour
- 2 teaspoons baking powder
- 1 pinch sea salt
- 2 extra-large eggs (– at room temperature)
- 1 cup organic sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 7 tablespoons unsalted butter (– melted and slightly cooled)
- powdered sugar (as garnish)
1 – 10″ non-stick round spring-form pan – buttered and floured
Preheat oven to 375°F (190°C).
- Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
- Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
- Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.
Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.
Carnival squash is small to medium in size, averaging 12-17 centimeters in diameter, and is round and squat with deeply furrowed ridges and a rough, light brown stem. The thick skin has a cream-colored base with variegated spots and striped hues of white, orange, yellow, and green, depending on its level of maturity. The flesh is firm, dry, coarse, and pale orange in color with a large and fibrous seed cavity with stringy pulp and many flat, beige seeds. When cooked, Carnival squash is soft and tender with a fragrant aroma and is slightly nutty, buttery, and sweet with nuances of maple syrup, similar to butternut squash.
Farmer Profile:
This week’s Farmer Profile is all about Andréa Daly. This is Andréa’s seventh season working at Winter Green. She came on board in 2012. The winter prior to her start the fields flooded and the rains stayed until June and then started back up in September. She remembers it being the summer of maggot riddled root crops and moldy strawberries…it was a rough intro. All the farmers in the area were in the same boat and standards were definitely lowered. Such is the life of farming. What did make a positive lasting impression on Andréa that first year was the personal bonds that were found amongst the other employees and farm owners. She was going through her Saturn return and a divorce and the amount of love and support she found at Winter Green helped her survive that challenging period in her life.
Today, she works on the farm only part time so she can pursue other ventures. She started an eco-friendly housekeeping business to help supplement her income while also allowing for more free time to pursue her creative ambitions. Born an artist, she is finally returning to her Goddess-given talents and taking up painting once again after many years hiatus. In April of 2019, Andréa plans to start selling her mixed-media paintings on aluminum at the Saturday Market in Eugene under the business name Tonka Beans Studio. Feel free to check out her website www.tonkabeansstudio.com to see more of her work.
Andréa is also a mother to her 13 year old son, Asam. He is an incredibly smart kid with a love for science and computers and only recently did they both discover that he has the remarkable gift of being a morel mushroom whisperer.
Linda: What led you to work at Winter Green Farm?
Andréa: I used to farm on the Big Island of Hawai’I and really loved how farming naturally lends itself to connecting with the earth. Hearing the birds sing and feeling the sun on my skin has always been a form of potent medicine for me. After having spent six years not working on a farm, I began to miss it and was always curious about biodynamics so WGF seemed like a natural fit. I knew it was the farm I was destined to work for the moment I first stepped foot on it.
Linda: What do you like to do when you’re not working?
Andréa: It’s kind of crazy how many farmers I know who are also avid home gardeners, myself included. Almost every year I say I’m not going to do a garden and then somehow it ends up expanding. Sneaking off into the wilderness for a backcountry campout or a soak in some hot springs is always a favorite treat. And on the average weekday after work I enjoy the simple pleasure of a hot cup of tea while snuggling my cats and listening to a favorite podcast.
Linda: What do you consider your most amazing adventure so far?
It’s a tie between hiking the incredible Napali Coast on Kauai with trails that were so narrow and with sheer drop offs on both sides that I literally had to crawl on all fours at
certain parts and sailing the Greek Islands for my brother’s 40thbirthday. We chartered two catamarans with seventeen people and fell in love with Greece.
Linda: What is your spirit animal and why?
Andréa: My cat, Niko. She is such a free and adventurous spirit and used to always spend her nights outside on the hunt until the winter of 2015/16 when I became mysteriously ill and it took a long time for doctors to figure out what was wrong with me. I had never been so sick, and for so long, but through that whole scary experience Niko never left my side. She slept with me every night and followed me around the house wherever I went. Her support meant so much to me and helped me feel a little less alone and vulnerable.
We absolutely love having Andréa as a mainstay of our crew and hope she will continue to be involved in the farm in one way or another for many years to come. She is a sweet spirit of light and love and brings joy wherever she goes…thanks Andréa!
Your box is amazing this week, and we hope you enjoy it to the fullest!
Linda and all of your farmers