Fall-Week 1 Newsletter (October 26, 2017)
“The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the world.” -Michael Pollan
- Braising mix
- Squash (acorn, butternut, delicata, sweet dumpling)
- Pie pumpkin
- Carving pumpkin
- Hot peppers
- Sweet peppers
The beginning of the fall share
- It is wonderful to have you share in our fall crops
- Do you know of anyone who may want to receive our week #2 or week #3 box? – sign-up is ongoing
- It is amazing how much delicious food is still in our fields
- We have a hard freeze coming this Friday/Saturday
- Tomatoes will need to ripen on your counter
- Apples are ‘Goldrush’ and are crisp and sweet
- Have a vegetable bake this week for supper
- Broccoli and cauliflower could have a worm or two
- Let us know how you use your Savory
- Hot peppers can be frozen in a bag for winter use
- We reuse our boxes so make sure you return them
- Wash all of the produce before you eat it
- The 2nd fall share delivery is Th., Nov. 9th
Rutabagas, known as swedes in much of the world, and all crucifers (brassicas or cole crops) are high in antioxidant and anti-cancer compounds. The anti-cancer properties of these vegetables are so well established that the American Cancer Society recommends that Americans increase their intake of cruciferous vegetables.
Rutabaga’s most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions that help protect the cells from free radical damage. Although rutabagas provide only 5% of the iron needed for healthy blood on a daily basis, vitamin C enhances its absorption, while helping to form both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.
Beta-carotene-rich rutabagas are an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamine, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).
If rutabaga is a new vegetable for you, give it a try roasted or sauteed with raw butter, salt and pepper, or processed for a delicious, creamy sauce.
A 30-year gardener in the UK claimed a place in the book of Guinness World Records in 2011 with the world’s largest root vegetable, a swede (rutabaga) weighing in at a whopping 85.5 pounds.
The interns are perplexed by the size of our rutabagas!
Lanttulaatikko- Finnish Christmas Rutabaga Bake
from Cate at Girlcooksworld.com
YIELD: 6 side servings
- 2 medium rutabagas, peeled and diced (about 6 cups)
- 3 Tablespoons butter, divided, plus extra for greasing
- 3/4 cup cream
- 3/4 cup Breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 eggs, slightly beaten
Place the diced rutabaga in a large saucepan and cover with water. Bring to a boil and then reduce heat and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool slightly.
Preheat the oven to 350 degrees. Grease an ovenproof dish with butter.
Add 2 Tablespoons of the butter, the cream, breadcrumbs, salt, nutmeg and eggs to the rutabaga and stir to mix. Pour into the prepared dish and dot the surface with pats of the remaining butter. Bake for 45 minutes or until the top has lightly browned.
from Elaine Lemm at TheSpruce.com
- 70 mins
- Prep: 25 mins, Cook: 45 mins
The Cornish pasty is known and loved throughout Great Britain and has long been part of our culinary heritage. It is believed the pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a morning’s work, the pasty could be held by the thick pastry crust without contaminating the contents.
The pasty is perfect for a lunch box but also makes a great main course dish when served with fresh vegetables and must be considered one of the first to-go foods.
What You’ll Need
- For the Pastry
- 110g (1 cup) plain, all purpose flour
- Pinch of salt
- 55g (2 oz) butter or half lard and butter, cubed
- 2-3 tablespoon cold water
- For the Filling
- 50g (¼ cup) onion, finely chopped
- 110g (½ cup) potato, cut into 1/4 inch /5 mm dice
- 110g (½ cup) cut swede into 1/4 inch /5 mm dice
- 110g ( ½ cup) rump steak, cut into small cubes
- Salt and pepper
- 1 egg, lightly beaten
How to Make It
Makes two pasties
Pre-heat oven to 220 C/ 425F
Make the Pastry
First, make the shortcrust pastry – if you are short of time then use a ready made pastry.
- Place the flour, butter and salt into a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- NOTE: The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in plastic wrap and chill as above.
Make the Pasty
- Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 – 7 inches).
- Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.
- Divide the meat mixture between each pastry circle and place to one side. Brush the edges with beaten egg.
- Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
- Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
- Serve hot or cold.
A traditional pasty will be crimped on the side not across the top, crimp however you feel comfortable, it will taste just as good either way.