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SRJC Shone Farm CSA Newsletter             

                                                    October 15, 2014

Osaka mustard
Purple Mustard Greens
eggplant
Eggplant
Apples

IN YOUR BOX THIS WEEK:
 
Lettuce
Purple Mustard Greens
Green Beans
Eggplant
Cherry Tomatoes
Garlic
Apples
Pumpkin!

 NEWS AND VIEWS 

Fun at the Farm!

 

 

The fall festival last weekend was a fantastic hit.  It was so great to see the farm alive with families and friends everywhere!  It's always wonderful seeing how much fun the children have picking strawberries, pumpkins, and tomatoes, as well as seeing and petting the animals.

 

Students from sustainable agriculture, natural resources, livestock, and equine classes came together to help run the wide variety of activities on Saturday.  Some of the garden crew

crew commented on learning new things about the farm themselves, such as watching the sawmill demonstration and learning what happens in that aspect of the farm.


Other highlights were the flour mill hooked up to a bicycle, forest farm tours, and a display of rainbow eggs, which showcased the wide variety of colors eggs can be - from white, brown, green, and even dark burgundy!  Most of the staff agreed that the festival goers seemed to really enjoy the sling shooting rotten tomatoes, picking strawberries (we sold out!), the stick horse races (the kids were so proud of their horses!), and a fantastic Shone Farm lunch with salad, roasted sweet potatoes and peppers, corn, and hamburgers, all grown here at the farm!  

 

TIPS & TIDBITS... 

  

Pumpkins 

howden pumpkin

 

We're excited to offer you the first pumpkins of the year - and just in time for Halloween.  These pumpkins can serve two purposes for you.  You can carve them as jack-o-lanterns, paint them, or just use them as decorations, but you can also eat them!  If you keep your pumpkin inside as a decoration, you can do both!  Once you're done enjoying the aesthetics of this orange beauty, use the flesh to cook down into a pie or soup. If you'd rather enjoy it as soon as possible, throw it in the oven and dig in!  See the recipes below for tips on cooking pumpkin.


 "Green" (or Yellow, or Purple) Beans

 

We hope you don't get tired of getting green beans.  If you've ever grown them, you understand that when they are ready, they are super abundant.  The more you pick, the more new beans grow.  This cycle continues for about 3 - 4 weeks, and then they are done.  So, while we have an abundance of beans, we will be passing them on to you.  Then when they're done, that will be if for the green beans of 2014! 

 

Luckily green beans are a versatile item that many people like.  They're great raw in salads, steamed as a side dish, chopped into soups, baked in casseroles, and mixed into stir fries.  Grilled or roasting green beans is super delicious as well!

 

As you know by now, "green" beans aren't always green.  We're growing traditional "green" beans, as well as gold rush, and burgundy varieties.  While yellow and purple beans might seem exotic, there are over 130 varieties of green beans out there! They can be green, golden, purple, red, or streaked. Shapes range from thin "fillet" types to wide "romano" types and more common types in between.

 

THE RECIPE CORNER

 

Farm Fresh Dinner Sautee

 

1 pint cherry tomatoes, halved

1 lb green beans, cut into bite sized pieces

1 eggplant, diced

1 bunch purple mustard, ribs removed, and leaves torn into bite sized pieces

1 Tbs balsamic vinegar

cup vegetable or chicken broth

2 cloves garlic, minced

olive oil

salt and pepper to taste

 

Heat a little oil in a large skillet over medium heat.  Add the garlic and sautee for about 1 minute.  Then add the eggplant, broth, and tomatoes.  Cover and cook for about 10 minutes, stirring occasionally. 

 

Next, add the green beans, stirring well.  Recover and continue cooking about another 10 minutes, or until all the vegetables are nice and tender. 

 

Uncover, reduce heat to low, and add the mustard greens.  Cook until the greens are wilted.  Add the balsamic vinegar and cook as needed to reduce the liquid in the pan.  Serve over rice.

 

Pumpkin Puree

 

To make pumpkin puree, stab the pumpkin in a few places with a sharp knife. (This allows the steam to escape.) Then bake at 350 for about 1 hour, or until you can easily insert a knife. Let cool to the touch, and then cut in half. Scoop out the seeds - save them if you'd like to roast them later - and stringy inside (pumpkin guts). Then cut the pumpkin into manageable strips. Cut off the outer shell, and cut the soft inner flesh into chunks. Add to a food processor, adding a little water if necessary to make a puree.

 

Once the hard work is done, the fresh puree can be kept in the fridge for a few days, or measured into 1 cup and frozen for all your fall treats.

 

Pumpkin Cheddar Mac and Cheese

 

1 pound whole wheat penne

4 tablespoons butter

3 rounded tablespoons flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

1/2 teaspoon allspice

1 teaspoon ground mustard

pinch of cayenne pepper

freshly grated nutmeg, to taste

salt and pepper, to taste

2 cups pumpkin puree*

2 1/2 cups shredded extra-sharp cheddar cheese, divided

sweet paprika, for sprinkling

1 bunch of greens, ribs removed, and leaves torn into bite sized pieces

 

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve.

 

Meanwhile, melt the butter in a large pan. Whisk in the flour and cook for a minute. Whisk in the chicken (or vegetable) stock and cook until it has reduced down where there is almost no liquid left. Whisk in the honey and the milk. Season with the allspice, cayenne, nutmeg and salt and pepper. Cook, stirring often, until thickened and it coats the back of a spoon. Taste and adjust the seasonings, if needed.

 

Preheat the broiler.

 

Whisk in the pumpkin puree and also the greens. Stir in 2 cups of the cheese until melted. Combine the pasta and the sauce and transfer to a casserole dish. Sprinkle the remaining cheese on top and sprinkle with paprika. Broil until the cheese is melted and bubbling.

 

*See Pumpkin Puree recipe

 

Scrumptious Pumpkin Apple Pancakes

This recipe is so delicious, you may want to double it. You can either store the batter in the fridge for a few days, or make them all and then freeze them.

 

1 large egg

1 cup flour

1 cup milk

cup oats

cup sunflower seeds

2 tablespoons vegetable oil

1/2 cup pumpkin puree*

1 tablespoon sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 apple, peeled, cored, and chopped

Syrup

 

To make pancakes, mix together all ingredients except butter and syrup in a medium bowl.

 

Add oil to a large nonstick frying pan over medium heat. Spoon batter by 1/3-cup portions into pan, making 3 or 4 pancakes at a time. Cook, turning once, until cooked through, 8 to 10 minutes. Continue making pancakes with remaining batter, adding more butter to pan for each batch. Serve with syrup and butter if you like, and enjoy this hearty fall breakfast!

 

Note: This recipe can be adapted with any kind of winter squash and is quite good with butternut squash.

 

 

 

Eat Good. Do Good.