November 1, 2016

THE WEEKLY CHROZICLE

Issue #22 - November 1, 2016

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"In all things of nature there is something of the marvelous"          -Aristotle

Tuning into the seasonal change, as gracefully as the leaves fall, it's now time to gather the last of the harvest in preparation for the winter. We've had an abundant season and with that comes a humbling gratitude; Thank you for believing in us and the hard work we promised to fulfill. I hope that eating locally
has nourished your body and lifted your spirit! 

With only a few months left of 2016, it's time to reflect on our progress and evaluate where we still need to grow. There is a never ending list of improvements and steadily with strong hearts we will continue to reach new heights. Listening to the rhythm of the earth I trust it will just keep getting better and better. Together we are creating a beautiful community. 

Love,
Margaret-Grace

What's In The Box?

Apples, Braeburn & Golden Delicious
Broccoli, Gypsy
Beets, mixed variety
Cabbage, Red
Garlic,Spanish Red
Kale, Red Russian
Kohlrabi, Winner
Onions, Great Western
Peppers, mixed variety
Potatoes, Austrian Crescent
Summer Squash, mixed variety
Tomatoes, mixed variety
Winter Squash, Carnival

BAKED EGGS IN SQUASH RINGS 

Ingredients (serves 3-4, depending on the size of your squash):

  • 1 carnival or acorn squash, sliced crosswise into 3/4 inch-thick rings, seeds and pulp scraped out
  • Olive oil
  • 3-4 large eggs (1 per slice of squash)
  • Salt and pepper to taste
  • Fresh herbs or freshly grated cheese (optional), for serving

Instructions:
Preheat the oven to 425 and line a baking sheet with tinfoil.  Spray the baking sheet lightly with cooking spray or coat with a little olive oil.  Place the prepared squash rings on the baking sheet, and brush the tops and insides with some olive oil.

Bake the rings for 20 minutes, then flip them over and return the baking sheet to the oven.  Have your salt and pepper handy, and prepare the eggs by cracking each one into its own bowl or cup.

Remove the baking sheet from the oven, and slide one egg into the middle of each squash ring.  Sprinkle with salt and pepper, and carefully return the pan to the oven.  A tiny bit of egg white may ooze out from the edge of the squash rings, but the pan should be hot enough to set the eggs fairly quickly and keep you from losing too much.

Bake for 8-12 more minutes, or until the whites are almost set and the yolks are almost done to your liking.  The eggs will continue to cook some after you remove the pan from the oven, so it’s best to take the pan out when they are somewhat underdone.

Use a spatula to carefully transfer the squash & egg rings to plates and serve hot, topped with salt & pepper, herbs, and cheese as desired.
 

WARM FINGERLING POTATOES W/ GARLIC-TURMERIC SAUCE


Ingredients:
Garlic-turmeric sauce

  • 1/2 cup dairy-free cultured coconut yogurt (i use this one)
  • 2 teaspoons tahini paste
  • 1 1/2 teaspoons apple cider vinegar
  • 1 large (or 2 small) garlic clove, minced
  • 2 teaspoons grated fresh turmeric (or 1 teaspoon dried ground turmeric)
  • fine sea salt + freshly ground pepper

Potatoes

  • 2 tablespoons extra virgin olive oil, plus more for brushing 
  • 1 pound fingerling potatoes, scrubbed and cut lengthwise
  • large grain sea salt
  • freshly ground pepper
  • 1 cup shredded purple cabbage
  • 1/4 cup chopped chives
  • a few pinches black or white sesame seeds
    METHOD
  • for the sauce

    • in a bowl, whisk together the yogurt, tahini, vinegar, garlic, and turmeric, season with salt and pepper. taste and adjust as necessary. place in a lidded jar and place in the refrigerator until ready to use. 

    for the potatoes

    • preheat the oven to 400*F and line a baking sheet with parchment paper. use a pastry brush to brush the paper liberally with olive oil, set aside.
    • in a bowl, toss together the potatoes and olive oil, sprinkle with large grain salt and fresh pepper. place the potatoes cut-side down on the prepared baking sheet and roast until the bottoms are lightly browned, about 20-22 minutes. use tongs to turn potatoes over and roast until potatoes are golden and tender, about 10 minutes. remove from oven and let cool for 5 minutes. then toss together with shredded cabbage and chives. 
    • remove sauce from refrigerator and give it a good stir; drizzle potatoes with the sauce and toss together. serve potatoes warm with more turmeric sauce if desired.

REMINDER: the last CSA box of 2016 is November 8th

Contact Us:

707-882-3046
info@ozfarm.com
facebook.com/villageozfarm
instagram.com@villageozfarm

 
Please return any bulb crates you have from this season.  
We need them for winter vegetable storage!