Here’s what we notice:
1. A lot of people are afraid of vegetables they don’t know, but want to try new things and become more proficient in the kitchen.
2. A lot of people are concerned about food waste, and don’t want to buy food they won’t use.
3. A lot of people are really, really busy.
4. Meal kits, although convenient and a great way to try new recipes, have almost no ethics when it comes to packaging, sourcing, shipping, etc, etc. (except our friend, Laurel of AlFreshCo)
So here’s what we are trying:
1. Selecting specific recipes that use the vegetables we grow.
2. Bundling the precise amounts for each recipe together, so you don’t have to figure out what to do with extra (although we know you could, you’ve just got 500 other things to do).
3. We made a list of all the other things you’ll need to make the recipe, and some suggestions of where to find them at the farmers market.
4. We can either pack up an order for you, or you can come select the vegetables you choose at our market or stand.
Jess Girotti, whose been writing recipes for us all year for our CSA emails, is as excited as we are about the idea of bringing our fresh vegetables to customers with easy to make, tasty recipes. We are grateful to her for putting together this week’s recipe offerings based on what we have available on the farm.
Here’s what’s on the menu (scroll down to see full recipes):
Roasted Acorn Squash with Bacon & Maple Syrup ($4)
Honey Turnips ($4)
Warm Winter Vegetable Salad ($6)
Sesame Bok Choy & Carrot Salad ($6)
Spicy Italian Pesto Noodle Soup ($7)
Autumn Carrot & Sweet Potato Soup ($7)
(There is a minimum of 3 recipes required to pre-order. A $5 packing fee will be applied to orders of less than 5 recipes. Smaller amounts can be self-selected at the farmers market table or farm stand. You can always just come select your own vegetables and then use the recipes provided.)
A printed recipe for each of your orders is included.
You can order these recipes here: Recipe Order Form
Pick Up Options:
Saturday, Nov 9th, 9am-1pm at the Hopkinton Winter Market@ Weston Nurseries OR
Tuesday, November 12th, 12-6pm @ our current location, 28 South St, Ashland.
Please
understand this is a very preliminary trial of this idea. We don’t
actually have any trouble selling all the vegetables we grow now without
making this extra effort, but since we are moving, and hopefully going
to a larger place, we are trying this out as a way to reach more people.
We understand that a traditional CSA is not for everyone, so we’d like
to see if this model works for those who want to be eating more fresh,
local, sustainably grown vegetables but need a little more structure and
flexibility. (structure=what to do with the vegetables, flexibility=how
much and when).
Because it’s
preliminary, bear with us, and give feedback! If you’d like to have
something like this available to you, maybe even for home delivery in
the future, please give it a try. If you are already a CSA member
(awesome!) you can use these recipes for this upcoming CSA week, all of
these vegetables will be available.
Roasted Acorn Squash with Bacon & Maple Syrup
INCLUDED INGREDIENTS
acorn squash
INGREDIENTS YOU WILL NEED ON HAND
butter
bacon – Don’t have any? Try Shady Pine Farm
Salt & pepper
DIRECTIONS: Cut the squash in half and scoop out the seeds. Cut a small slice from the bottom so it will sit flat on a baking sheet. Put a pat of butter, some salt and pepper, a splash of maple syrup and a few ½” square pieces of raw bacon in the center of each and bake at 400˚ for 45 minutes or so until cooked through.
SERVING SUGGESTIONS: Serve alongside roast chicken, sausages or pork with a robust grain like farro, wild rice or brown rice.
Honey Turnips
INCLUDED
1 big bunch Hakurei turnips
Fresh thyme
NEED TO HAVE ON HAND
2 Tbsp butter
2 Tbsp honey – Don’t have any? Try Little Beehive Farm
Pinch of salt
DIRECTIONS: Place butter in a pan on medium heat and melt. Chop turnips into wedges, about 6-8 wedges/turnip, and sauté in butter until slightly transparent. Add honey, a pinch of thyme and a pinch of salt. Let the honey dissolve and sauté just a bit longer. Serve. The whole process takes about 15 minutes and the turnips are divine. A great twist on a traditional Thanksgiving dish.
SERVING SUGGESTIONS: Serve alongside turkey or beef and a green salad.
Warm Winter Vegetable Salad
INCLUDED INGREDIENTS
1 small red onion
3 mini sweet potatoes, cut into 1” pieces
2 carrots, peeled and cut into ¾ inch pieces
1 small beet, peeled and cut into ¾” pieces
1 parsnip, peeled and cut into ¾” pieces
1 small celery root, peeled and cut into ¾” pieces
1 small turnip, peeled and cut into ¾” pieces
INGREDIENTS YOU WILL NEED ON HAND
3 Tbsp olive oil
Salt & pepper
¼ cup walnuts (optional)
1 ½ tsp balsamic vinegar
1 ½ tsp fresh lemon juice
½ tsp Dijon mustard
2 Tbsp chopped flat-leaf parsley – Don’t have any? Try one of the other farms
1 ounce feta, crumbled (1/4 cup) – Don’t have any? Try Couet Farm – you can substitute any salty cheese
DIRECTIONS: Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
Recipe courtesy of FoodandWine.com
SERVING SUGGESTIONS: Serve on its own or as a side dish to chicken or other poultry.
Sesame Bok Choy & Carrot Salad
INCLUDED
1½ pounds of bok choy, sliced
2 carrots, ribboned using a vegetable peeler
6 green onions, chopped
NEED TO HAVE ON HAND
1 Tbsp olive oil
1 Tbsp seasoned rice vinegar
½ Tbsp honey – Don’t have any? Try Little Beehive Farm
¾ Tbsp sesame oil
½ Tbsp soy sauce
Pinch salt
1 small clove garlic, minced (optional)
1/4 cup toasted almond slices (optional)
1 tablespoon sesame seeds (optional)
DIRECTIONS: Combine the bok choy and carrots to a large bowl. Combine the olive oil, rice vinegar, honey, sesame oil, soy sauce, salt and garlic in a separate bowl and stir to combine. Pour dressing over salad and toss well to combine. Serve immediately or let it sit for 20 to 30 minutes to let flavors meld. When ready to serve, give it one more good toss and garnish with toasted almond slices, green onions, and sesame seeds if desired.
SERVING SUGGESTIONS: Pairs perfectly with a fluffy jasmine or basmati rice and steamed fish (see what Boston Sword & Tuna has on hand)
Spicy Italian Pesto Noodle Soup
INCLUDED INGREDIENTS
1 bunch Kale, roughly chopped
2 small shallots
4 carrots
Fresh Sage
Fresh Thyme
INGREDIENTS YOU WILL NEED ON HAND
2 Tbsp olive oil
¾ pound ground, spicy Italian sausage – Don’t have any? Try Shady Pine Farm
6 cups low sodium chicken broth
1/3 cup basil pesto
Juice of 1 lemon
1 pound pasta – Don’t have any? Try Auntie Dalie’s
Optional: shredded cheese
DIRECTIONS: Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and shallots, and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the carrots, sage, thyme, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, pesto, and lemon juice. Simmer over medium heat for 15-20 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
Stir the kale into the soup, cooking another five minutes. Remove the parmesan rind. Taste and season with salt and pepper.
Divide the noodles among bowls and pour the soup overtop. Top each bowl off with cheese, if desired, and allow the cheese to melt slightly. Enjoy!
Recipe courtesy of HalfBakedHarvest.com
SERVING SUGGESTION: Add a crusty bread (try Birchtree Bread Company if you don’t have any)
Autumn Carrot & Sweet Potato Soup
INCLUDED INGREDIENTS
2 medium yellow onions, chopped
1 pound carrots, peeled and chopped into 1-inch pieces
1½ pounds sweet potatoes, peeled and chopped into 1-inch pieces
INGREDIENTS YOU WILL NEED ON HAND
4 tablespoons unsalted butter
1 tablespoon curry powder, plus a bit more for serving
8 cups chicken broth,
1-3/4 teaspoons salt
1 apple
2 tablespoons honey – Don’t have any? Try Little Beehive Farm
Freshly ground black pepper
DIRECTIONS: In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Recipe courtesy of Onceuponachef.com
SERVING SUGGESTION: Add a crusty bread (try Birchtree Bread Company if you don’t have any) and a leafy green salad.
Upswing Farm 