Hello Everyone! Welcome to week two of the Fall Season! Our mild weather is holding on, and we have more great produce for you directly from our farm. A few days ago, I confirmed on our porch thermometer that it was 70 degrees, which must be some kind of record. Last year I noted that snow on the mountains was first visible from the farm on November 4th, but we are still a little too warm for that.
Our workshare crew has been doing a great job of bringing in the harvest, helping pack boxes, and even cutting up old pumpkins for our cows to eat! We have put a sign-up page on our website that puts you on the contact list if you are interested in learning more about our Workshare program, or receiving emails about up-coming workshare opportunities. Here’s the URL: https://jubileefarm.org/workshare/
Week 2 Box Contents
- Chioggia Squash
- Peppers
- Cabbage
- Carrots
- Parsley
- Green Tomatoes
- Kale
- Red Onions
- Cauliflower/Romanesco (Regular Boxes only)
~ Recipes ~
These larger squash, like the Chioggia, are great for making puree. Split the squash and remove the seeds. Often it is easier manage the squash if you quarter (or cut into more pieces) the squash if it is very large. Place on a rimmed baking sheet cut side down. Adding a bit of water to the pan will aid in the cooking process. Roast in the oven at 350 for 45-60 minutes till a knife easily pierces the squash. Remove squash from oven, let cool. With a spoon remove flesh from the rind and place in a food processor or blender. Pulse until uniformly smooth. At this point it is ready to use or portion it into freezer bags and freeze for later use.
Pho Spiced Squash Ramen
For the Broth:
⅓ cup fresh ginger, sliced
3 garlic cloves, smashed
1 tablespoon minced lemongrass (or lemongrass paste – I found organic paste in the produce section at QFC)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tsp anise seed
2 cloves
2 cinnamon sticks
½ tsp teaspoon whole cardamom
1 Thai chile pepper, left whole, slice if you want more heat (can sub with a serrano or jalapeño)
4 cups chicken broth (preferably homemade)
2 C. squash puree
1 (15-oz) can full-fat coconut milk
2 tablespoons liquid aminos or coconut aminos
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
Juice of 1 lime
cheesecloth
For Assembly/Serving:
The broth
3 packages dried ramen noodles (discard the included seasoning packets)
4 eggs
Splash of rice vinegar
Scallions and fresh cilantro, chopped
Lime wedges
For the Broth:
Combine ginger, garlic, lemongrass, cumin, coriander, anise, cloves, cinnamon sticks and cardamom. Place in center of a piece of cheesecloth and tie up to make a nice little spice satchel. Set this in a large pot and pour broth over. Add thai chile. Heat broth over medium heat for about 30-45 minutes to infuse with the spices.
Remove cheesecloth spice satchel. Strain out any escapee spices. Place the pot of broth back on the stove over medium heat.
Stir the squash puree, coconut milk, aminos, rice vinegar, and sesame oil into the broth, stirring well to combine. Simmer for 10 more minutes, taste, and adjust the seasoning as needed. Add the lime juice.
Keep warm until you are ready to serve. The broth can be made a few days ahead and stored in the fridge until you are ready for it. It also freezes really well.
Assembly:
Bring a pot of water to a simmer. Add the ramen noodles and cook for a couple minutes or until tender. Remove from the water (do not discard the pot of water – we’re using it to poach the eggs next), rinse well under cool water, and set aside.
To the same pot of simmering water, add a splash of rice vinegar. Crack the eggs carefully into the simmering water, swirling the water around them gently with a slotted spoon to help them keep their shape. Poach the eggs to desired doneness (I usually do 3 minutes) and then remove from the water using the slotted spoon. Set the cooked eggs gently on a plate lined with paper towels to help drain off any excess water.
To assemble, divide the noodles between serving bowls. Ladle over the hot broth and garnish each bowl with a poached egg, chopped herbs/scallions, lime wedges. Serve immediately.
*Full disclosure, I finished this dish off the other day with some smoked pork hock that I crisped up in a skillet. Some thick cut bacon would also be delicious.
Sweet Potato, Kale and Green Tomato Hash
8 slices of thick cut bacon, cooked and crumbled
2 tablespoons olive oil OR bacon fat
1 large sweet potato, evenly cubed
½-1 whole bunch kale, gently torn into bite-size pieces
1 large or 4 small green tomatoes, diced
1 small red onion, diced (about 1 cup)
1 sweet pepper, diced (about ½ cup)
4 eggs
1 garlic clove, minced
¼ tsp cumin
¼ tsp paprika
½ tsp sea salt, divided
freshly cracked black pepper
¾ cup water, divided
Heat oven safe skillet over med heat, cook bacon till crisp. Remove from pan and drain excess grease, reserving 2 Tbsp.
In same skillet, add sweet potato and ¼ tsp salt and sauté for 3 mins. Add ½ cup water, a little bit at a time, stirring until liquid has completely evaporated.
Once water has evaporated, add onion, sweet pepper, green tomato and sauté 3 mins until slightly softened.
Reduce heat to medium, then add cooked bacon, kale, garlic, cumin, paprika, remaining ¼ tsp salt, black pepper, and remaining ¼ cup water. Preheat oven to 400.
Toss until kale begins to wilt, then, create 4 shallow wells in the hash for the eggs to go in.
Gently crack & pour eggs into wells. Sprinkle eggs with a good pinch of salt and pepper.
Continue to cook on stovetop about 5 mins over med heat. Transfer to oven for 3-5 minutes, depending how you like your eggs. Season to taste with salt and pepper.
Whole Grain Carrot Cake Scones
1 ½ cups all-purpose flour plus 2 tablespoons, divided
1 ¼ cups whole-wheat flour (preferably from Jubilee)
1 tablespoon plus 1 teaspoon baking powder
¼ cup sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
½ cup shredded carrot
1/3 cup chopped toasted walnuts
1/3 cup unsweetened coconut, toasted
1 teaspoon ground cinnamon
¼ tsp allspice
¼ tsp ground clove
1 cup full fat buttermilk
1 large egg
Preheat oven to 400 °F. Lightly coat large baking sheet with oil.
Whisk 1 ½ cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl.
Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in carrot, walnuts, coconut and spices. Whisk buttermilk and egg in a medium bowl; stir into the dry ingredients until just combined.
Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together.
Divide in half and pat each piece into a 5-inch circle. Cut each circle into 4 large or 6 smaller wedges and transfer to the prepared baking sheet. Bake the scones until firm and slightly browned, 18 to 24 minutes.
Store in airtight container for up to 3 days.
Jubilee Farm 