Tangerini's Farm-CSA News

Way back in March we started planting the "chicken house" for the Spring Share. It was home to the varied and wonderful greens that we enjoyed all during that share cycle. Last week we started the cycle again, planting the chicken house for the Main and Winter season shares.

Greenhouse Greens 2

In the last few years we have been experimenting with growing on the "back side of the calendar". Winter growing here at the farm involves planting crops that tolerate cooler conditions and even temperatures below freezing. Many crops such as arugula, beet greens, lettuce, mizuna, mustard greens, radish, spinach and turnips are very cold hardy, especially if they are given an extra cover or two in the greenhouse. It also requires planting successively with sowing dates that are much closer together (4-5 days apart instead of 2 weeks) then they would be in the Spring.

During the Winter months, many of the cold hardy crops are frozen when we check them in the early morning. Amazingly by 10:00 AM, they are back to their normal selves and ready for harvesting. It is a real treat to have those fresh greens in the winter along with the root crops and squash from our summer cultivation! Continuing to grow on the "back side of the calendar' also helps distribute our income more evenly, keeps our employees busy and allows our customers and shareholders to continue to eat locally during the winter months. Speaking of keeping our employees busy... Cynthia will be looking for some part time work this winter. If you have anything give her a call. She is a really hard worker and very accommodating.

As I look back on the season, I appreciate the commitment of our CSA members. A huge thank you goes out to Laura Satta and Audrey Anderson for coordinating many of our CSA events. They have both gone above and beyond the call of duty! We have had so many opportunities for fun and education here at the farm - potlucks, pesto making, bread making - just to name a few.

Speaking of potlucks, we had wanted to have an end of the year Pot Luck diner but Laura's and Audrey's work schedules are not cooperating. If someone would like to take this over it would be greatly appreciated. Otherwise, we will have to cancel for this year. The event involves putting out an email to all members, which Heather (who writes the newsletter) or I can help you with, setting up and making sure we have plates and utensils, etc. We have the tents and tables and will pay for any supplies that are needed. Any takers??!!! Just thought I would ask.........

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.

Beets & Greens

Way back in June, we featured beet greens in one of our newsletter inserts. There is a nice recipe in that newsletter for beet greens with penne, sweet peppers, capers and pine nuts. For something simpler, try sauteed greens with garlic (see below). Quite delicious!

In addition to the greens, you will also find the beet root in your share this week. These are high in A, B1, B2, B6 and C and are excellent roasted or pickled.

Saut�ed Beet Greens With Garlic and Olive Oil
1 lb beet greens (3 small bunches)
Salt
1 to 2 T extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 tsp dried red pepper flakes (optional)
Freshly ground pepper

Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve. Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges when serving.

Roasted Beet Salad with Beet Greens and Feta

6 T extra-virgin olive oil

2-1/2 T red wine vinegar

1 T minced garlic

7 medium-large beets (about 3 inches in diameter) with greens

1 c water

2 T chopped drained capers

3/4 c crumbled feta cheese (about 3 ounces)

Preheat oven to 375�F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Collards

The first time I ever had collards was the first summer we were CSA members. I broke off the stems and threw them, uncut, into a pan with some olive oil. Stirred a few times. 7 minutes later, I served them... and it was not a good thing. I mistakenly assumed they were just like spinach. Older and wiser, I see the error of my newbie ways. Collards are indeed a wonderful thing if cooked correctly. Here are a few recipes to get you started in appreciating the wonderful world of collard greens!

Simple (Non Traditional) Sauteed Collard Greens

3 lbs collard greens, stems and center ribs discarded

2 T oil

Lemon juice

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch)! Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut� collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper and a little lemon, if desired.

Collard Greens with Red Onions and Bacon

1/2 lb sliced bacon, cut crosswise into fourths

3 medium red onions, chopped coarse (about 3 cups)

1-1/4 c chicken broth

1/4 c cider vinegar

2 T firmly packed dark brown sugar

1/2 tsp dried hot red pepper flakes

4 lbs collard greens, coarse stems and ribs discarded

Rinse and drain the collard leaves, chopping them coarsely into small to medium sized pieces. In a deep, heavy pot cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and then cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl. To the pot add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender. Serve collards topped with remaining bacon.

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.