2011 was the most challenging growing season in our lengthy experience. It
rained for the entire month of May, delaying field preparation and planting, and
letting the weeds have their way with us. The delay in planting destroyed any
semblance of a planting schedule. Less mature plantings were more vulnerable
to summer's intense heat and prolonged drought. We worked harder than ever to
catch up with the weeds and keep the irrigation running, and made it through to
the record rainfalls in early September.
Despite all of this, we still have some very promising fall and winter crops coming
along. The onions and potatoes were pest free, and though the parsnips were a
complete failure, other roots look great! The high tunnels will be planted with
winter greens by mid October. We don't give up!
We have made adjustments in the Winter CSA plans. This year the Ithaca
Farmers' Market Winter market will be in Greenstar's new building, adjacent to
the warehouse we've been using for the past few years. We have decided to
combine the Winter CSA pickups with the Farmers' Market schedule and
location.
Distribution for 2012 will be every Saturday in January and February, from 11-2.
We're eliminating the Tuesday option this year, and any distribution in March.
Also, because the pickup will be weekly instead of bi-weekly, it will be less
volume per week. Full shares will get approximately 10 lbs. of produce per week
for 8 weeks, at a price of $180. Half shares will get around 5 lbs. per week for 8
weeks, at a price of $100.
Recipes
go to the Recipe Archive
Here are a couple of Lou’s favorite winter dinners to prepare. This is the first time
he’s ever written them down, because he firmly believes in improvisational cooking.
Feel free to add your own personal touch. It’s hard to go wrong when cooking with
such tasty ingredients.
Potato Crusted Quiche:
Pre heat oven to 350
The crust – shred three to four cups of potatoes, place in colander and run cold
water over the potatoes while kneading them. Proceed for one minute then press as
much water out of the shredded potatoes. Slather a large pie pan with butter or
olive oil and press the shreds into the pan so they cover it evenly (1/2 to 3/4 inch
thick is good). Bake at 350 for ten minutes, take out of oven and set aside.
The filling – peel and chop coarsely one cup of shallots, wash and slice one cup of
mushrooms. Sauté both until just tender, season with salt and pepper to taste. Pour
these into the prepared crust.
Shred one cup of cheese (sharp cheddar or provolone), scatter over veggies.
Beat five to six eggs (depending on pie size). Pour eggs over shallots and
mushrooms.
Return to over for 15 to 20 minutes, or until eggs are set and cheese is just starting
to brown.
Enjoy with a fresh cabbage and carrot salad and a glass of wine
Chicken Stew (or substitute seasoned and breaded Tofu)
Stock – chop onions, garlic, potatoes, parsley root, celeriac, carrot, and rutabaga and
lightly sauté all in olive oil in a large soup pot. Add water, enough to cover with
three inches. Set heat to simmer.
The chicken – rinse cut up pieces in cold water and place in a large bowl, sprinkle
liberally with flour, season with salt and pepper and herbs of your choice, toss
chicken and seasoned flour to thoroughly coat pieces. Heat a large frying pan and
brown all chicken in olive oil, turning several times. Cover and turn down heat to
simmer for 10 minutes.
The stew – transfer chicken to the simmering stock and ladle a cup or so of its liquid
into the frying pan and blend with the dregs from the browning and pour back to the
soup pot and stir in. Cover and simmer for 20 to 30 minutes until chicken is very
tender.
