​​Happy New Year!
Our first day of the new decade was sunny and warm, perfect for a stroll around the farm, with the cover crops bright green on the resting fields, and the creek murmuring. Whenever our cover crops turn that bright lively green, they are photosynthesizing, making their own food, and through their roots sharing this food with all the critters big and small in the soil. So through cover crops we are able to nurture the living soil throughout the winter. The soil can then support our veggies come the growing season.
 
Despite the warmth this past week, the sun still sets at 5PM. This limits our workday outdoors, but leaves long evenings for enjoying the winter veggies. I've been enjoying making fragrant Indian curries, letting them simmer on the stovetop and perfume the whole house. Caitlan's winter go-to is butternut squash soup. She doesn't have a strict recipe, building the ingredients together in a pot, cook until tender, add herbs to taste, puree and enjoy. Ingredients: onion, garlic, butternut squash (peeled and cubed), celeriac, carrot, broth, coconut milk, salt, herbs, spices. I've enjoyed Caitlan's version many times at potlucks, it is delicious.
 
See you at Market!
 
Jenni

Kale & Citrus Salad
Serves 6

4 large oranges, peeled & supremed, trimmings reserved
4 tbsp honey
Salt & pepper. to taste
2 tbsp olive oil
8-10 cups baby kale (or mature kale, stemmed & torn into bite sized        pieces)
3 tbsp hulled pumpkin seeds, toasted
2-3 medium shallots, peeled, thinly sliced, & soaked in cold water for        10 minutes
1-1/2 cups ricitta cheese

Squeeze juice from orange trimmings into a large mixing bowl to make 1/4 cup of juice.  Add honey, salt & pepper, and whisk in oil.  Add kale, pumpkin seeds, shallots & supremed orange segments, and toss to coat with the dressing.  Season to taste with salt & pepper.  Add small dollops of ricotta cheese and very gently toss to combine before serving.  ​

Maple-Roasted Acorn Squash

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

 
1. Preheat the oven to 350 degrees F.
2. Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife. 
3. Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot. ​

Crispy Brussels Sprouts with Balsamic & Honey

2 lbs Brussels sprouts
1/4 cup olive oil
1 teas kosher salt
3 tab balsamic vinegar
2 teas honey

Arrange a rack in the middle of the oven and heat to 425 degrees F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves.  Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet.  Add the oil and toss to coat,  Season with salt & pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25-30 minutes total.  Drizzle with the balsamic vinegar and honey and toss to coat.  Serve immediately.

Serves 6-8
 

​

​Happy Thanksgiving!
We are thankful that you choose New Morning Farm to nourish you and your loved ones. You are also the key players that allow us to love and nourish our soils and farm ecosystem, to support our employees and to train organic vegetable growers. Thank you!
 
The Thanksgiving celebration coincides with the end of our field season. This is the time of relief as the farm work slows down allowing time for other priorities. It's also a time when we can truly celebrate all the great work we have accomplished. Since April the team has transplanted over 200 plantings, and we've logged more than 900 harvests. And the best thing? We've been able to share the fruits (and  vegetables) of our labor with you each week!
 
This weekend we have the big Thanksgiving Markets. We are excited to bring plenty of Romanesco Cauliflower! It survived a week of lows in the teens, and yet it looks and tastes fantastic. We also have lots of herbs, ginger and turmeric. We have a good supply of all the traditional favorites on Saturday: white potatoes, sweet potatoes, pie pumpkins, butternut squash, onions, carrots, apples, etc. There will also be zillions of pies from Janie and Barb at 350 Bakery: pumpkin, apple, cran-apple, pecan, and homemade vegetarian mincemeat (Jim's favorite). 
 
We will not be at markets next weekend 11/30 and 12/01. We take a mini-vacation before returning to markets 12/7 and 12/8. When we do return, Saturday markets will open at 9:00am for our winter schedule. We will also have our first lettuce out of the tunnels after Thanksgiving. 
 
See you at Market,
Jenni

Ingredients:
2-3 pints brussel sprouts
1 handful of cilantro, finely chopped
1/4 cup grated Shepherd's Delight cheese

For the Croutons:
1/2 baguette
1/3 cup olive oil
1/4 tsp of garlic powder
1/4 tsp of sea salt

For the Dressing:
1 bulb roasted garlic
Juice and zest of 1 large lemon
3 Tbsp dill pickle, chopped
1  Tbsp pickle juice
2 Tbsp dijon mustard
1/4 cup of olive oil
1/2 cup greek yogurt
1/3 cup cheese (Parmesan or Shepherd's Delight)
salt and pepper


Directions:
1. For the croutons: Preheat oven to 375 degrees. Chop the baguette into 1 inch cubes. Add the bread, garlic powder and salt into a large mixing bowl. Pour the olive oil over top and stir. Once all the bread is well-coasted, place the cubes on a baking sheet. Bake for 10-12 minutes, or until the cubes are golden brown.
2. Prepare the brussel sprouts

• There are several ways to shred the brussel sprouts: 
  • food processor: use the slicing attachment and pulse until shredded evenly
  • mandolin: use the thinnest setting and carefully slice until you reach the base of the sprout
  • knife: make sure your knife is sharp and slice as thin as you can

3. In a blender, combine all of the dressing ingredients. Blend until smooth. 
4. In a serving dish, add the shaved brussel sprouts and cilantro and top with the croutons. Salt and pepper to taste. Next add the dressing. Grate more cheese on top and serve. Enjoy!

Recipe from Food Network Magazine

Ingredients:
2 Tbsp unsalted butter
2 Tbsp olive oil
1 oz fresh Sage leaves
1 lb mixed mushrooms, thinly sliced (shiitake and crimini are great choices!)
2 cloves garlic, minced
1/2 cup heavy cream
8 Tbsp ricotta
4 thick slices of sourdough (or 8 smaller slices of baguette)

Directions:
1. In a large skillet over medium-high heat, melt butter in oil. Fry sage leaves until crisp (about 30 seconds). Remove the leaves from the pan and set aside.
2. Add mushrooms and garlic to skillet. Cook until tender and browned, stirring occasionally (about 10 minutes). Season with salt and pepper. Add cream. Stir for for 2 minutes.
3. Toast the bread.
4. Spread ricotta on toasted bread. Top with mushroom mixture and sage leaves. 

Recipe adapted from the Food Network Magazine. Makes 8 servings.

Ingredients:
1/2 cup sugar
1/4 cup fresh ginger, peeled and chopped
5 fresh sage leaves
cinnamon stick
1 (750ml) bottle of Prosecco, chilled
Apple Cider
apple slices and sage leaves (for garnish)

Directions:
1. In a saucepan bring 1/2 cup water, sugar, ginger, sage and cinnamon stick to a boil. Remove from heat and let steep for 20 minutes. Strain the syrup and let cool.
2. To assemble the cocktail, pour in 1 tablespoon of syrup into a glass. Pour in about 4oz of apple cider. Stir. Top with Prosecco. Garnish with sliced apples and sage leaves. Enjoy!

Recipe from Food Network Magazine

Ingredients:
3/4 cup walnut halves
1 pound of cranberries
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 Fuji or gala apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
salt and pepper

Directions:
1. Preheat oven to 350 degrees. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop finely.
2. While the nuts are in the oven, combine the cranberries, beet, sugar, lemon zest, salt and pepper in a food processor. Pulse until finely chopped.
3. Scrape he cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours before serving.