Serenbe Farms
  CSA Newsletter and Recipes 4-31

December 8th, 2009
Reserve your spot our 2010 CSA Program! 
 
Preregistration is open to current CSA members only.  Renew before we open shares to the public on January 15th to ensure you'll have a spot.
 Farm News From Paige--on another rainy Tuesday- 

Happy Holidays Everyone!  It's hard to believe that it's now the second week in December and even harder to believe that this is our last CSA distribution.  The last CSA is bittersweet...bitter because I'll miss seeing all of you CSA members that I've grown to know so well.  I'll miss our busy harvest days on Mondays and Tuesdays, filling up our walk in cooler and slowly emptying it over a 3 or 4 hour window.  I'll miss knowing that the vegetables that we've touched probably 3 or 4 times from the field to your shares will have a great home and will end up on over 90 dining room tables.  
 
This day does have a sweet side, that is being able to relax...just a little...and not having to play conductor every Monday and Tuesday to make sure that all goes smoothly for the harvest and distribution of the shares.  Sweet too because now we use our time to focus on 2010...seed orders, intern interviews, crop planning, finally getting to the lines on our to do list that have been there for months.  It'll be a great winter, my first winter on the farm with another full time helper.  Justin and I have huge hopes of continuing to increase the farm's productivity and functionality for next year. 

In today's newsletter I'd like to talk about all the people that have spent time on the farm with their hands in the earth that have made this season possible.  

I'll first give great thanks to our two interns for the season.  Natalie and Brandon spent 8 or so months on the farm working hard to learn the ways of Serenbe Farms so they can put it to use on their own farms one day.  Both of them sacrificed lots of time and effort to make the farm run smoothly.  I appreciate all the work that they both expended on the farm and wish them well on their ways.  An update from Natalie--she's currently in China visiting her brother.  Upon return, she'll be investigating her land options and starting her farm operation in Wiston Salem, NC.

Secondly, I'll thank all of the volunteers that have spent time helping out on the farm.  Stephanie Pearce, you're an angel.  Stephanie shows up to the farm cheery and glistening every Wednesday.  She amuses us with silly stories and laughter and she always makes sure that we don't take ourselves too seriously.  Stephanie always brightens the mood and she always works hard...we leave her for 10 minutes and magic, all of our bins are washed!  What a great volunteer to have on the farm!  
  
Each year we have new volunteers that join us and work hard by our sides.  John Ashley Davis helped out two days a week all summer!  John was a rockstar, often helping on days that were up to 10 hours long filled with hauling tomatoes, weeding for hours, and more...then driving back to Atlanta often in traffic.  John, you were such a fantastic help this season and are a talented farmer.
 
Rebecca Williams helped out most weeks during the summer and helped us accomplish the most dauting and monotonous of tasks.  Rebecca is a Serenbe resident and a CSA member and a local farmer. (yay! sheep cheese!)  Dedicated volunteer Gretchen Weiher is also bitten by the farming bug...she's now checking out apprenticeships so she too can enjoy the farming lifestyle.  Thanks gals for your help!
 
Thanks to everyone else that came and helped on the farm this season: Sarah, Natalie, Monica and Bastein, Christina, Jordan, Bess, Chris, Loretta!  Volunteers rock! 
 
And lastly, thanks Justin!  You've been an awesome addition to the farm crew this year.  I look forward to the things we can accomplish together next season and beyond.  Thanks for being there for me, both on the farm and off.
 
To all of you: I appreciate so much all of your support during this fall season.  It was a great season and you all helped make it successful.  We estimate that we've provided over 28,000 lbs of produce to our CSA members.  That's a whoppin' 300 lbs of veggies per (full season) share!  
 
See you in the cheery springtime over greens and roots again! 
 
Wishes of warmth and joy, 
Paige 
This week's share:

1 bunch parsnip or 1 rutabaga
 
 
1 bunch carrots
 
1 bunch radishes
 
1.5 lb sunchokes
 
1 bag baby tat soi or arugula
 
1 bunch greens (kale or collards)
 
1 bunch broccoli
 
garlic
 
PYO parsley (if you're daring!)

Definitely become a fan of Serenbe Farms on Facebook

We'll be updating our account throughout the winter with photos, news, and more!

Links
www.serenbefarms.com

www.georgiaorganics.org
www.slowfoodatlanta.org
Rutabaga
Carrot
Casserole
(had this last night...
delicious!) 
 
Cook Time: 1 hour
Ingredients:
1 large rutabaga (or a couple smaller ones), peeled and cubed
4 medium carrots, shredded
2 tablespoons butter
1 egg
2 tablespoons brown sugar
1 teaspoon salt
dash pepper
1 cup milk or cream
1 cup cooked rice
 
Preparation:
Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender. Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer or a masher, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10x6 or 8-inch square baking dish. Bake at 350� for 35 to 40 minutes.
Kale (or collard), pine nut, and Parmesan salad 
 
Good looking recipe from Runner's World magazine.
 
Tuscan kale (aka lacinato, dinasaur) thrives in cooler months and is packed with vitamins A and C as well as cancer fighting phytochemicals called glucosinolates.  This recipe can also be used with collard greens, chard,  or another kind of kale.
 
2 T dried currants
7 T white balsamic vinegar, divided
1 T unseasoned rice vinegar
1 T honey
1 T Extra virgin olive oil
1 tsp salt
1 bu kale or collards (and tops of kohlrabi work too!), center ribs and stems removed, leaves thinly sliced crosswise
2 T pine nuts, lightly toasted
Parmesan cheese shavings
 
Place the currants in a small bowl: add 5 T of the balsamic vinegar.  Let them soak for at least one hour or up to overnight.  Drain the currants. Whisk the remaining two tablespoons of balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl.  Add the kale, currants, and pine nuts; toss to coat.  Let marinate for 20 minutes at room temperature, tossing occasionally.  Season to taste with salt and pepper.  Sprinkle Parmesan cheese shavings over salad.
Jerusalem Artichoke and Potato Au Gratin

(from the Food Network--Emeril Lagasse)

Ingredients
6 Jerusalem artichokes, peeled and cut into 1/4-inch slices (about 3/4 pound)
2 large baking potatoes, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
Salt
Black pepper
Cayenne
1/4 cup olive oil
1 tablespoon butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 cup grated cheddar cheese
1 tablespoon flour
1/2 cup milk
1 cup dried fine bread crumbs
2 tablespoons chopped parsley
Essence, recipe follows

Directions
Preheat the oven to 400 degrees F.
Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.
Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture.
In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup