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Farmshare CSA Week 17 10/13

Date: October 15, 2019   Author: applecrest   Comments: 0

Week of October 13th, Week 17 of CSA

Apple of the Week!

Macoun

Created by the Geneva Research Station in New York in the 1920’s by crossing a McIntosh and Jersey Black, Macoun quickly became a highly coveted apple. This aromatic apple has a sweet, honeyed flavor which makes it an excellent all around apple when it comes to eating and cooking.

 

Storybook Hayrides

Saturday, October 19th Bow Junction
Sunday, October 20th Monadnock Bluegrass Band

2019 marks the 45th year running that Applecrest has invited our community to celebrate and share in the harvest. Our Festivals offer a break from the tangle of everyday living with pure and simple, honest-to-goodness family fun. They’re a time when moms and dads, grandparents and grandchildren, sisters and brothers, and kids of all ages can reconnect with each other and with the land to make memories that last a lifetime. So, grab the gang and come visit us at Applecrest where, as always, admission and parking are FREE. See you at the farm!

Our Fall Festivals launch on the first weekend in September and run from 11:00am to 5:00pm, both Saturday and Sunday, every weekend, through the end of October. Here’s some of the family fun that you might expect to find (please be sure to call the Farm Market or visit our website for the most up-to-date event details, weather, and picking conditions):

  • Pick-Your-Own Strawberries, Blueberries, Apples, Raspberries, Peaches, Pumpkins, & Cut-Your-Own Flowers (depending on the season)
  • FREE Live Music
  • FREE Pie-Eating Contests
  • FREE Tractor Rides
  • Beer Garden, Serving Local Craft Beers, Wine, Hard Cider, & Soft Drinks
  • Food Trucks
  • Farm-style BBQ
  • Old-Fashioned Creamery, Featuring Locally-Made Ice Cream, Frozen Yogurt, & Sorbets Made with Our Own Grown-On-The-Farm Fruits
  • Our Famous Apple Cider Donuts
  • Barnyard Animals
  • Face Painting
  • Bouncy House
  • Apple Pie & Ice Cream
  • Scratch-Made Baked Goods
  • Free Tastings & Samplings
  • Traditional Corn Roast, Featuring Grilled Sausages, Hot Dogs, Hamburgers, Fire-Roasted Corn, New England Clam Chowder, Fresh Pressed Apple Cider, & More
  • Corn Hole & Other Lawn Games
  • And More…
Need to switch pickup locations for the week because something came up? Head over to your account at https://csa.farmigo.com/account/applecrest and you can make the change if its at least 24 hours before pickup. Just remember to swap yourself back for the following week if it’s just a one time change. Also sending out a reminder to those that have been switching pickup locations over the last few weeks to double check which day they are picking up.

What’s in this week’s share?

 

Veggies:

Scallions

Turnips

Field Cherry Tomatoes

Mixed Field Tomatoes – Heirloom, Yellow, Plum, and/or Regular

Mixed Peppers

Head Lettuce

Kale – Full Share

Swiss Chard – Full Share

Sugar Pumpkin or Jack o’lantern Pumpkin

Winter Squash

Decorative Gourds

 

Fruit:

Apples!

 

Our Favorite Recipes!

Turnips with Garlicky Breadcrumbs and Parmesan

Ingredients

  • 3 pounds small or medium turnips, trimmed, peeled, cut into 1-inch-thick wedges
  • Kosher salt
  • 2 garlic cloves, finely chopped
  • ½ cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 lemon
  • 2 cups parsley leaves with tender stems
  • Grated Parmesan (for serving)

Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.

Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.

Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.

Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.

Do Ahead: Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.

Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 3 large sage leaves sliced into thin ribbons
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 small yellow onion
  • 1 large clove garlic minced
  • 1/2 cup white wine dry
  • 1 1/2 cups cooked wild rice
  • 1 bunch kale stems removed, diced
  • 1 honeycrisp apple diced
  • 1 teaspoon kosher salt

Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.

Meanwhile, in a large skillet, brown ground pork with sage.
Pulse carrots, celery, onion, and garlic in food processor until you have an even dice (or you can do this by hand). I prefer my veggies to be as small as the rice, so I just use the food processor. Add to the pork while its cooking. Stir to combine and continue cooking until the vegetables are tender and the pork is brown and crumbly.
Add white wine to hot pan and scrape the bottom to deglaze. Allow to cook for 1-2 minutes until wine reduces. Remove from heat.
Stir in wild rice, kale, apple, and salt. Taste mixture and add more salt as desired. Don’t worry – the kale is a bit overpowering raw but once cooked it blends in perfectly.
Divide the mixture into 4 equal portions and mound into acorn squash cavities. Use hands or back of large spoon to make a compact mound.
Place stuffed squashes in the 400 degree F oven and cook for another 20-30 minutes until the tops have browned and the squash is fork tender.
Serve as a side dish or alone as a meal.

Part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share!

 

Each and every week we do our absolute best to get to you the veggies we include in this newsletter so you can plan your week accordingly. Despite all our best plans and intentions, share contents are subject to last minute changes due to weather, field conditions and random acts of mischief by our beloved Mother Nature.  This means some weeks that half and full share compositions might not be identical and we will make up where applicable.

 

See you on the farm or on the road!

Cheers,

The FarmShare Team

 

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Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 | info@applecrest.com