Tangerini's Farm-CSA News

I have a picture in my kitchen, showing a farmer overlooking abundant fields. Below that is a quote by Henry David Thoreau from "Huckleberries". It says "Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each." It has always spoken to me about being present, mentally and emotionally, so as to enjoy the seasons and all they bring.

What about you? Take a moment to reflect. Has your CSA experience given you a new way of looking at food? You have surely made it part of your being. You have connected to the seasonality of produce, gotten your hands in the soil and understood the therapeutic value of gathering your food one piece at a time. Some of you had the opportunity to not only plant a crop but harvest it too. How cool is that?

Best of all are the experiences the young children are getting when they come to the farm on "farm day",

as some of them call it. They are eager to find out what is available for the week, especially when it comes to the u-pick items. The farm has become part of their being too. It's not just food to them, it's a "field trip", something to look forward to every week. They are not only finding out where and how their food grows but are connecting with the people who grow it.

If we are ever to change the way our society looks at food it must start with our children. Acquiring their food through a CSA, farm stand or farmers' market needs to become the norm if we are to circumvent the industrialized food system that dominates our country. No amount of money put into salad bars or nutrition classes in our schools can come close to shaping our children's relationship with food like seasonality at the farm.

So what do you think? After a season at the farm, do you understand just a little bit more about the joy and life that food and farms bring?

See you at the farm,

Laura

PS and FYI: A Winter farmers' market is starting this January 7, at the Johnson School in Natick, MA.

Leeks

Leeks are a root vegetable, similar to an onion, with a mild flavor. Like onions, the white portion and bulb are what is used in cooking. Leeks are most commonly used in soup and provide vitamins and minerals, including potassium. They can also be stewed, sauteed, grilled, roasted or sliced raw into salads.

Curried Squash Soup with Crisp Leeks

6 medium sized leeks, chopped

1 medium onion, chopped

2 T olive oil
1 T yellow curry powder

1 tsp garam marsala (or use cumin and a sprinkle of cinnamon)
3-1/2 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)

1 medium carrot chopped

4 c chicken broth

4 c water (or can use 2/3 c white wine)

Vegetable oil for frying

In a large bowl of water, wash all of the leeks well. In a heavy pan, cook the chopped onions in oil over moderately low heat, stirring until softened. Add the 4 of the 6 leeks, chopped, and salt to taste. Cook well, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft. Cool soup slightly and then pur�e (in a food processor or blender) in batches, transferring pur�e to a bowl. Season soup with salt and pepper.

Make the crisp leeks:
Cut the 2 remaining leeks lengthwise into thin strips. Heat 1 inch of oil to 375�F in a heavy saucepan, using a thermometer. Working in very small batches, fry leeks until golden, about 10 to 15 seconds. Oil will bubble up quite high so use a deep pan. Transfer with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Serve soup topped with frizzled leeks.

Wild Rice with Butternut Squash, Leeks, and Corn

1-1/2 c wild rice

2 tsp coarse kosher salt

3 c of butternut squash, peeled and cut into 1/2-inch cubes

3 T olive oil

4 T butter

1-1/2 cups finely chopped leeks (white part only)

1-1/2 cups fresh corn kernels

1 T fresh Italian parsley, chopped

Rinse rice in a strainer under cold water; drain. Bring 6 cups of water and 2 teaspoons of coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl.

Preheat oven to 350�F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in a single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. Melt butter in a large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in parsley and season with salt and pepper. Transfer to a bowl and serve. Can be served with a squeeze of lemon juice.

Squash

Squash comes with flesh that ranges from golden-yellow to brilliant orange. There are several varieties that you will see. Acorn, ambercup, banana, buttercup, butternut and carnival are just the beginning! They can be stored for months in a cool basement. Just place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.

Quick Butternut Squash Soup with Spicy Toasted Pumpkin Seeds

1 T unsalted butter

3 shallots, finely chopped

1 medium sized butternut squash, split in half and seeded

3 c chicken stock

1 tsp finely grated fresh lime zest

1 T fresh lime juice

For pumpkin seeds:

1 T olive oil

3/4 c raw green (hulled) pumpkin seeds

3/4 tsp ground cumin

Pinch of cayenne pepper

Roast butternut squash on a rimmed baking sheet, cooking until soft. Remove from over and scrape squash puree into a bowl. Skin can be discarded. Then, in a large saucepan over moderately high heat, melt butter. Add shallots and saut� until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes. While soup simmers, make pumpkin seeds. In a small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt. When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

Acorn Squash with Wild Mushroom Cranberry Stuffing

1 large acorn squash, halved lengthwise, seeded

1/2 c dried cranberries or currants

1/4 c hot water

4 T olive oil

4 ounces fresh wild mushrooms, stemmed and chopped

1/4 c chopped onion

1 tsp dried sage

4 slices of fresh whole wheat bread, cut into cubes

Place squash, cut side down, in a 8x8x2-inch glass baking dish. Cover the dish tightly with plastic wrap and microwave on high for 10 minutes. Pierce the plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.

Combine dried cranberries and hot water in small bowl. Saute mushrooms, onion and sage in olive oil until until beginning to soften, about 5 minutes. Add cubes of bread and stir until browned lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.

Mound stuffing into squash halves. Sprinkle with oil. Bake until heated through and crisp on top, about 10 minutes in a 425�F oven.

Don't Forget...

to stop into the farm stand to check out these other local products!

From week to week, there will be local products and produce for sale in the indoor farm stand. Don't forget to check it out when you're there for your share pick-up!

Raspberries are available for purchase at the farm. You can pick your own or buy them at the stand. They are $5.00/pt or $6.95/lb. Everyone entering the field will be charged a minimum of $5.00. This will be credited to your purchase.