Lots of Leafy Greens

The weather is getting cooler and the broccoli and head lettuce are loving it. Andy and Lizzie are taking a little time to go visit his parents in Wayne County, OH for this week. He feels sure that their three helpers will be able to do the work that they need to do to make sure the CSA runs smoothly while they are way.

This week share makes me smile...broccoli, potatoes, turnips, garlic, onions, lettuce, field greens and a large bag of leafy greens that we sauteed for dinner and they were delicious.

I am not sure how much longer the CSA will be in business for this year. I am guessing that things are beginning to wind down. I know that our family is going to miss our weekly vegetable surprises. Looking forward to next years shares already.

cedarmorefarm@tdisp.com

Recipe of The Week: Turnips Gratin

Turnips Gratin

1 to 2 pounds of turnips thinly slices
1 clove garlic (optional)
3 tablespoons (about) butter
1 tablespoon parsley, minced
pepper to taste
½ cup milk, or light cream
¼ cup cheese, grated
¼ cup bread crumbs

Steam turnip slices 3 to 4 minutes. Rub shallow baking pan or deep dish pie pan w/ garlic cut in half or mashed. Butter dish. Layer half of turnips, Sprinkle w/ parsley, pepper. Add rest of turnips in a layer.

Pour milk or cream over all. Sprinkle w/ cheese and bread crumbs. Dot w/ shavings of butter or some olive oil. Bake in hot oven 375 degrees for 40 minutes till tender.

I didn’t have parsley but plenty of cilantro, lots of garlic and buttered a piece of bread and cubed it for the bread crumbs. Delicious!!

Recipe Of The Week: Home Remedy for Colds or Croup

This weeks Recipe Of The Week is just a little bit different. It isn't a recipe for and delicious dishes but an old family remedy for a bad cough or croup. It is that time of year that we are all going to have to be inside and we all know how those nasty germs just spread like wildfire. It is hard when one of the kids comes down with something and can't sleep thru the night...no one gets a good nights sleep when that happens.

Simple Home Remedy for Colds or Croup

Take one small to medium onion, slice it, wrap in lightweight flannel cloth. Place on patients chest when patient goes to sleep. Works best when you pin it to their night shirt.

Jack Frost Does His Job

It is official...Jack Frost blew into Cedarmore Farm and put an end to the crops that can't stand the cold.  The good news is tht the crops that are left to harvest are the crops that love the cooler weather.  Andy and Lizzie have been storing crops like potatoes, onions, garlic, sweet potatoes and winter squash in the cellar.

onions, radishes, acorn squash, garlic, spicy greens, and purple cabbage

I have no idea what to do with zucchini relish.  Any suggestions?  I tasted it and it is neither sweet or sour...a little bland but has a good taste.  I can taste the zucchini and the onion.  Maybe I could marinate chicken in it.  I think it would be great on hot dogs or maybe even hamburgers...I'll let you know.

FYI...

I  made Lizzie's Sweet Potato Pie and I thought it was great.  Andy and Lizzie say that you can substitute any winter squash in the recipe.  And tonight I made Lizzie's Sweet Sour Red Cabbage (recipe below)...thumbs up at our house.

Recipe Of The Week: Sweet Sour Red Cabbage

Sweet Sour Red Cabbage

2 Tablespoons of vegetable oil or bacon drippings

2 Tablespoons of chopped onions

6 cups of shredded red cabbage

1 unpeeled tart apple diced

1/4 cup of brown sugar

1/2 teaspoon of salt

1/2 cup of water

1/4 cup of vinegar

Heat oil or bacon grease in large kettle.  Add onion and saute until tender.  Add remaining ingredients.  Cook covered, over low heat, stirring occasionally.  Cook approximately 15 minutes.

Cooler Days and Nights

If we get the frost that the weather authorities are predicting it will be the end of the zucchini and green beans.  The good news is that the cold hardy crops like the green mixes, broccoli, cabbage, turnips, lettuce, spinach, kale, chard, and radishes will be able to survive and thrive in the cold weather.

The fields at the farm seems to be a little damp yet but once it dries up enough Andy and Lizzie will be planting garlic and some greens for next year.  They hope to be able to do that in just a few days.

We were enjoying the sunshine and leaves falling when Justin and his two boys drove up to drop off shares.  We couldn't wait to get inside to open up our box so we just opened it in the driveway.  Turnips, garlic, sweet potatoes, greens and two really cute, I think they are acorn squash.  We decided that they were to pretty to eat so we will use them as decoration.

I see these tomato chunks going in some chili this weekend.  Yummm!

 The Recipe Of The Week this week is Sweet Potato Pie. I had a little spare time  this evening and I was feeling the cooking vibe so I decided to make the pie.  And I can tell you that I will be making it again, probably at Thanksgiving.  I really like it.  Then Mark and I were brainstorming other ways to use the recipe.  Hmmmm?

Recipe of The Week: Sweet Potato Pie

Sweet Potato Pie

1 1/2 cups of mashed sweet potatoes

1 cup of sugar

1/4 cup of melted butter

1/2 cup of milk or cream

2 eggs

1 teaspoon of nutmeg

1 teaspoon of vanilla

 1  9 inch pie shell

Combine all ingredients but pie shell in blender.  Process until well blended.  Pour into unbaked pie shell.  Bake at 350 degrees for 50 to 55 minutes or until a knife inserted in the center comes out clean and the pie is golden brown.

Rain Is Good At This Point

Andy is already thinking about the crops for next year.  He says that the rain that we have gotten here in Ohio in the last few days will help the cover crops get a good start which in turn will make good fertilizer to plow down next spring.  And he thinks that the broccoli patch is about to stop producing.  The good news is that another one is just about ready.

We got a big bag of spicy greens (which we will continue to get for awhile), potatoes, onions, beans and my favorite rainbow Swiss chard.  I'm not positive but I think we got some kale.  I'll have to find out...I am such a rookie at this CSA stuff.

Lizzie is a little under the weather this week...I think the flu is running thru the house at record speed.  She usually gets the recipes for each weeks post but this week I get to choose one.  Be sure to check it out..sounds really good to me and I really have no idea what to do with the acorn squash we have been getting.

I think I might just hide these in the refrigerator and see who finds them first.  Mark and Emmy will fight over these beets.

Recipe Of The Week: Apple Stuffed Acorn Swuash

Apple Stuffed Acorn Squash

1 medium acorn squash

3 Tablespoons of butter, divided

salt

2 Tablespoon of sugar

1/4 teaspoon of cinnamon

1 teaspoon of lemon juice

1 baking apple, peeled, cored, and chopped

Cut squash in half lengthwise and remove seeds.  Place squash, cut side down in a baking pan.  Add 1/4 to 1/2 in of water and bake at 375 degrees for 35 minutes.  Turn cut side up and brush cut surfaces and cavities with butter.  Sprinkle lightly with salt.  Divide shopped apple evenly into squash cavities.  Combine sugar and cinnamon and sprinkle over apples.  Sprinkle lemon juice and remaining butter over the apples.  Reduce heat to 350 degrees  and bake for 30 minutes.  This recipe can easily be doubles or tripled.

Talk About A Stuffed Box!

The weather seems to be a good thing at this point.  Andy enjoys working outside in this kind of weather.  Plowing and planting seems to be a little easier when you are not sweating profusely.  He is already planning and planting crops for next years CSA...potatoes have all been dug up and stored away for the remainder of the fall shares.  He will be able to store some away for us own personal use also.

Talk about your stuffed box...WOW!  This week there is zucchini, okra, broccoli, turnips, garlic, spinach, potatoes, onions, greens, acorn squash, and fresh basil from Lizzie's herb garden.

I have used the basil in spaghetti sauces in the past.  Adds a nice little zing to it.  It really looks great drying above our kitchen sink.  I am so excited about the turnips this week.  Mark's Dad loves them.  And I plan to use the tops to make turnip greens.  They are going to be so much better that the canned ones.  I can already smell them cooking.

Just a reminder to those that are taking part in the CSA...each week please remember to bring back your boxes, egg cartons and canning jars with rims so Andy and Lizzie can reuse them.  Bring empty containers/cartons when you pick up your full ones.  Reuse/Repack.

If you would like more information, would like to place an order, or if you would like to let us know how you like the blog or any suggestions that you may have please email...

cedarmorefarm@tdisp.com