Winter Green Community Farm

Week of November 22nd Last Delivery of the Season!! 2011

Thanksgiving recipes!

This Week ’s Harv es t (Subject to last minute

variations) Chard Pie pumpkin Kale Winter squash Celeriac Leek Beets Some sites only: Lettuce Cauliflower Carrots Romanesco Parsnips Stir-fry mix Turnips Parsley

Pick all the meat from: 1 roasted turkey carcass Coarsely chop the meat and set aside. Break up the carcass and put it in a large stockpot with: ½ onion, peeled ½ carrot, peeled ½ celery stalk 6 thyme sprigs 3 parsley sprigs 1 bay leaf 3 quarts water Bring to a boil, reduce to a simmer, skim, and cook for 2 hours. Meanwhile, heat, in a large soup pot: 2 tablespoons olive oil Add and cook, over medium heat, until very tender: 1 ½ onions, peeled and diced 1 ½ carrots, peeled and diced 1 ½ celery stalks, diced Salt Bring a pot of salted water to a boil and add: 1 bunch kale, leaves torn from the stems and coarsely chopped Cook until tender, about 5 to 10 minutes. Drain and set aside. Put a colander over the pot of diced vegetables and strain the turkey broth through it directly into the soup pot. Simmer for 10 minutes or so, add the turkey meat and kale, taste for seasoning and adjust if necessary, and serve hot. Variations: -Sautéed mushrooms (especially porcini) added just before serving give a luxurious flavor and texture to the soup. - Some of the kale can be sautéed with garlic and dried chile flakes and floated atop the soup on a slice of toasted bread. - Add cooked rice or pasta just before serving. - Fry a little pancetta in the soup pot before adding the diced vegetables.

Turkey Soup with Kale From The Art of Simple Food

Spice-kissed Pumpkin Pie Recipe Freshly ground spices make all the difference in a recipe like this. For the filling, you can also substitute roasted sweet potatoes or other roasted winter squash as the base ingredient

1 pie crust (of your choice) 2 cups hazelnuts (divided), toasted ½ cup brown sugar 1 tablespoon pumpkin pie spice blend* (see recipe below) 1-teaspoon salt 1-tablespoon arrowroot (or cornstarch) 1 ½ cups of roasted pumpkin puree* (see recipe in upper right) 1-teaspoon vanilla extract 3 extra large eggs PLUS one for glaze, lightly beaten 1-cup coconut milk

Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2-cup of hazelnuts and set aside separately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazelnuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the piecrust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetened whipped cream or crème fraiche, and a sprinkling of chopped hazelnuts.

Makes one 9 or 10-inch pie. Recipe submitted by CSA member Susan Padgett...Thanks!

*Kathy's Pumpkin Pie Spice Blend 1 tablespoon freshly ground cassia cinnamon 3/4 teaspoon freshly ground allspice scant 1/2 teaspoon freshly ground cloves 1 1/2 teaspoons ground ginger (pre ground) Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

*Roasted Pumpkin Puree

1, 3 lb. sugar pie pumpkin 2 tablespoons olive oil Salt

Preheat oven to 400 degrees. Carefully cut the pumpkin or squash into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

News from the Field

Greetings members, It’s hard to believe that this is the last box of the extended season, five weeks flew by! The harvest was cold and rainy, but the crew was in good spirits, chatting about upcoming holiday and winter plans. Everyone is looking forward to life slowing down a bit, and making time for more inside activities. It’s time to start drinking tea all day long, knitting, listening to the rain on the roof, and filling the house with the smell of soup simmering on the stove and warm bread in the oven. Winter can be gray and bleak outside, but it does feel good to be cozy and warm inside. It’s time to spend long evenings with family and friends, resting up for next years harvest season which will be here before we know it! This week we have to say goodbye to two farmers who have given us so much throughout their years on the farm. Spencer Fenniman and Jill Jakimetz will be moving on from Winter Green after three great seasons on the farm. I interviewed Jill and Spencer today and hope you enjoy learning about these two accomplished farmers who have been helping to bring you your vegetables each week. Spencer has taken on many responsibilities around the farm, from tractor driving, seeding, co-managing the CSA, and managing the cattle, to other miscellaneous farm tasks. Spencer has a great depth of farming knowledge and is a friend to everyone on the farm. He brought many good ideas to the farm, and was constantly thinking of ways to improve our farming systems. Spencer was born in New York City and went to college at Colby College in Maine, graduating with a degree in Anthropology. He has worked on many farms all over the country before Winter Green. When asked why he loves farming he said it was for “the satisfaction at the end of the day, the sense of accomplishment, the beauty, the nourishment, and being outside.” He also added that he gets to fulfill some childhood fantasies of driving heavy machinery. Spencer’s favorite vegetable is lettuce, believe it or not, and he loves to eat a salad topped with apples, walnuts, and feta cheese. When Spencer isn’t driving tractors he likes to be fly-fishing. His favorite job on the farm is working with the cows, and anything to do with hay season. His positive attitude, even keel, and great sense of humor made him a wonderful addition to the farm and a pleasure to work with. Jill started on the farm after she got her masters in environmental studies from the University of Oregon. She received her undergraduate degree in environmental art from Bates College in Maine. She began managing the fresh cut basil operation we used to have, and after that season she flew to Europe on a Fulbright scholarship where she traveled around Ireland and the Netherlands studying their agricultural practices. She then joined the crew the following season where she has harvested,

transplanted, worked as the CSA office assistant, and managed the PSU farmer’s market booth. Jill loves farming because she is able to work outside, observe and be a part of life cycles, and she loves being able to participate in creating a healthier food system for everyone. Jill’s favorite vegetable is the turnip, and her favorite way to prepare this delicious root is roasted with salt, pepper and butter. Her favorite jobs on the farm are seeding and harvesting storage onions, and of course, “sampling” the delicious vegetables. Jill was a wonderful part of the farm, bringing so many talents to share. Jill is artistic, thoughtful, and hardworking, always one to give words of encouragement and a smile. Spencer and Jill, picking Kale for the last harvest

The future is bright for Spencer and Jill, they are off to the beautiful Hudson Valley in New York where Spencer will be working as a field manager at Hawthorne Valley, a dairy and vegetable CSA farm. Jill will be working as a cheese maker’s assistant at Berkshire Bleu. They are looking forward to spending time with family, getting to know the strong local food system in the Hudson Valley, working with animals again, and raising ducks. They are going to miss Oregon, especially the people they have met here, and the beautiful view on the farm. We are going to miss them dearly but wish them the very best in their new adventure, and thank them for all their hard work at Winter Green. It has been a pleasure to write to you all every week, and to bring you the bounty of this fall’s harvest. We hope you have a safe and happy winter! We’re looking forward to bringing you next year’s harvest, have a wonderful thanksgiving and enjoy the veggies in your box this week! -Sara and the Winter Green Farmers