p i c k l i s t
Celery - Cherry Tomatoes - Sweet Peppers (red, yellow and orange carmen) -
Beets - Chives - Onions - Carrots - Cabbage - Heirloom Tomato - Hungarian Hot Wax Pepper
Alright Fall Friends! Here is what we have put together for the upcoming Fall CSA in the time of COVID.
Things will look a little different this year so READ-ALL-THE-WORDS to know your options.
New to 2020:
1) Your shares will come pre-boxed. With vegetables & Bread-add-on included inside the box.
2) Bread is not included in the Fall CSA- This year it is an add on. Cost: $35
3) So far Kitchen goods (salsa, sauces, pesto, jam) are not included in this year’s Fall CSA, however if we decide to add them at a later date we will consider them as an add-on to purchase separately
4) Pick up location is on farm in Plainfield NH
5) PICK UP TIME: 5-6pm
6) PICK UP DAY: WEDNESDAYS! (with a special pre-thanksgiving pick up on Tues. NOVEMBER 24TH)
7) Begins October 14TH- November 24TH (you must sign up for the 7 consecutive weeks)
8) COST FOR FALL CSA: $245 COST FOR BREAD SHARE ADD ON: $35
9) Masks required at pick up
Aside from those changes, the rest remains the same!!!
Sign up at the FARMSTAND or ONLINE: https://www.edgewaterfarm.com/fall
Peace, love, and carrots
TIPS - TRICKS - RECIPES:
FYI: I woke up on Friday tired with a deep chest cough- of course I made the completely sound judgement call that I had COVID and therefore infected our whole field crew, roommates, kids, and my inlaws. For 24 hours I determined that I was the super spreader of the Upper Valley- good god, the anxiety. As we enter into the school year, I anticipate many of us will be bracing ourselves for a million possibilities of what lay ahead. But from our fields to your pots, we are in this thing together (and yes i am speaking on both pandemic and CSA here). So let’s join forces this week- ground ourselves with earthy aromas and make the biggest communal (in-spirit) batch of chicken soup for literally all of our souls. However, IF YOU ARE NOT A CHICKEN EATER, THEN GOOGLE MIREPOIX and explore all the options for a hearty carrot-celery-onion broth to get you through)... p.s. no covid just a classic case of seasonal allergies.
Chicken Soup From Scratch
For the broth:
1 chicken, 3 to 3 ½ pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
About 1 dozen large sprigs parsley-
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste
Big fat piece of ginger grated or sliced thin
1-2 Tablespoons of honey
Splash of apple cider vinegar
To finish the soup:
3 tablespoons reserved chicken fat, more if needed
3 large carrots, peeled and cut into small dice
Kosher salt and ground black or white pepper
(optional) Egg noodles such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths
Finely chopped herbs, such as parsley, scallions, chives, dill or a combination
1. Place the chicken, celery, carrots, onions, ginger, ACV, honey, parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook until the chicken is very tender and falling off the bone, 1 to 1 ½ hours.
3. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. If you like a clear soup, Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish). I NEVER DO THIS, I SAY GIVE ME ALL THE WARM SOUPY CHUNKS.
4. Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
5. When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces.
8. Combine broth and chicken pieces and any other vegetables you have on hand into soup pot heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top.
9. Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
Perfect roasted cabbage
recipe from my new favorite cookbook, Start Simple by Lukas Volger
1 head green cabbage, sliced through the core into 12 wedges
3 tablespoons olive oil
Salt & pepper
2 tablespoons red or white wine vinegar
2 tablespoons maple syrup
1 tablespoon butter
PREHEAT the oven to 425* . Arrange the cabbage wedges on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Roast until well colored, blistered in spots, and tender, 30-40 minutes, flipping once halfway through. Toward the end of cooking time, heat the vinegar and maple syrup in a small saucepan until simmering, then whisk in the butter. Pour this over the hot cabbage, then return to the hot oven for 3 minutes more. (Then eat).
Save leftovers to repurpose in other meals: use it in (rice) bowls- it is excellent topped with a poached egg), in sandwiches, or as a filling for TACOS(!).
Roasting contd…
Also, because it is suddenly roasting AND soup season Roast your beets!!! Actually, roast everything! Grab your flannel, open your windows (and really take in the fact that our days of open windows are numbered) and turn that oven on. And If you have not already roasted and canned/froze your cherries and plum tomatoes- get on it!
Let's finish with slaw
All this said- if you come from heartier stock then I- and the crisp change in weather has no effect on you (see your feet- if you are wearing flip flops this pertains to you!) Grate your beets and carrots, shred your cabbage, add every single fresh herb you have on hand, top with a little ACV, a splash of maple syrup, a squeeze of a lime and you got yourself a damn good summer slaw.