WE HOPE YOU ENJOY YOUR VEGGIES THIS WEEK. YOUR BOX SHOULD HAVE 6-8 OF THE FOLLOWING ITEMS.
YUKON GOLD POTATOES
ONIONS – PROBABLY RED
MUSHROOM – CRIMINI
APPLES – STAYMAN WINESAP – YUM
CARROTS WITH TOPS
IF YOU HAVE ANY QUESTIONS – PLEASE LET US KNOW
Hello everyone – welcome to the 2018 winter CSA.
The Farmers fork is usually in the shed being sharpened & oiled during the off season. It was put to good challenge this week trying to ‘fork’ the carrots out of the ground. The grey weather has been an inspiration to us all – many winter tasks have been changed – we were trying to paint the shop but the paint just won’t stick when it is this cold. So we decided to clean out the tool sheds & do an inventory – something that is always on the list but never enough time – this was a several day exercise – laying out all the tools – taking a count & making a list for repair or replacement.
A few years back we replaced the roof on the main part of the Barn. We had installed skylights to offer more light & help cut down our energy bill. This winter we are taking another step & replacing most of our older lighting fixtures with new LED bulbs and new safety shield. This winter season activity is a little difficult to do as you have to remove your gloves to set the bulbs in place.
Our work is made a little more enjoyable as we like to have a nice big pot of soup on the stove & a chunk of crusty bread to go along .
The grey skies cast a different type of light across the farm. We are able to appreciate all the natural vegetation we left behind in the fields for the winter birds to enjoy. It is quite a sight to see a tiny little bird tackle a big seed from the Hosta plants or the berries from the asparagus.
Farmer Pam and Crew
There is a seed swapping event in Wheaton/Silver Springs. Calvert Farms will be attending and sponsoring the break food and also offering a produce box for the raffle. Sign up here if you would like to attend.
Sauteed Swiss Chard with Parmesan Cheese- Allrecipes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste (optional)
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Shredded Sweet Potato and Carrot Fritters – Bon Appetite
3 Thai chiles, thinly sliced
1 garlic clove, finely chopped
2 tablespoons chopped red onion
¼ cup sugarcane vinegar or distilled white vinegar
1 medium sweet potato, peeled
4 medium carrots, peeled
8 cups (or more) vegetable oil
¾ cup (or more) club soda
1 teaspoon fish sauce
1¼ cups cornstarch
4 ounces small or medium shrimp, peeled, deveined
1 cup cilantro leaves with tender stems
A deep-fry thermometer
Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
Do Ahead: Chile vinegar can be made 3 days ahead. Cover and chill.
Thinly slice sweet potatoes and carrots into 3x¼” planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
Pour oil into a large heavy pot to a depth of at least 2″ but with at least a 4″ headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°–340°.
Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330° and 340°, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
Do Ahead: Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.