The Gentleman Farmer

News and Blog

Posted 3/10/2016 12:25pm by Jessica and Dominic Green.

 

 


 

 

The Gentleman’s Times

News From Your Farm


In this weeks’ edition -

Farm News - ‘A Fresh Start’

The Conversation

 

Important Farm News - ‘A Fresh Start’

When we started The Gentleman Farmer 6 seasons ago, we embraced Community Supported Agriculture, or ‘CSA’, as the ideal model with which to sell our vegetables. Introduced to the US in 1986 by 2 different farms in New England, there are now an estimated 5000+ Community Supported farms in America.

For us, CSA checked many of the boxes for what it was we were looking to achieve at The Gentleman Farmer. A personal relationship with our customers and community, an opportunity to both learn and educate about the sustainable, local ‘slow food’ movement, a space in which to build trust and friendships…

We cannot tell you how thankful we are to have had your support in this endeavor. From a handful of friends and family in our first season, to 100 full CSA members last year, we simply could not have done it without you. We feel we have made a connection with you, and we hope you feel the same…

Because we have always worked hard to offer our customers the very best that we can - in quality, quantity, choice and flexibility - we now believe that we can do better. Better even than a CSA program.

Which is why, this season, we are making the bold decision to cease offering a traditional CSA.

 

 

Instead, we are concentrating our efforts towards the goal of opening our own Gentleman Farmer Store. Ideally located on the farm, we intend for The Store to sell not only our own produce and products, but also those from other local, sustainable farmers and producers. We will be inviting all past CSA Members and future customers to make regular visits to The Store - and to our Farmer’s Markets in Barrington and Chicago - in a ‘spirit’ of support in line with that of a regular CSA, but with far greater choice, and far fewer restrictions..!

So please continue to watch this space as we keep you updated on all developments. And know that The Gentleman Farmer is not going anywhere, but remains committed to bringing the fresh, local, sustainable food movement to you and your family..!

Dominic

The Gentleman Farmer

 

 

The Conversation

 

You: No more “traditional CSA.”.?? What does this mean..!?!?

TGF: Actually, not as much as you might imagine…

You: Explain…

TGF: Well, imagine a CSA box…

You: Yes…

TGF: That’s about as big as a barn…

You: Umm… OK…

TGF: And filled with all the vegetables that you love…

You: OK…

TGF: As well as other things, like meats, and dairy…

You: Mmmm…

TGF: And eggs, and honey, and breads…

You: I like this box..!

TGF: And instead of a narrow window of time in which to ‘collect’ this box…

You: Yes..?

TGF: You could ‘visit’ it, on any number of days…

You: Yes..??

TGF: And actually choose the things that you want…

You: ‘Choose’…?

TGF: When you want them…

You: It almost sounds like some kind of a ‘Farm Store’..!

TGF: Bingo!

You: Ahh… I get it… But I’m still a little confused.

TGF: Go on...

You: Do I still pay up-front at the beginning of the season..?

TGF: No. You pay for what you want, when you want it…

You: So, how am I ‘Community Supporting’ your ‘Agriculture’..??

TGF: By visiting The Store. By buying your vegetables - and other fresh items - from us, before heading off to your regular grocery store…

You: Got it…

TGF: Just like a regular CSA…

You: Only better..! When will The Store be open..?

TGF: Well, we still have quite a few hurdles to overcome, but we’re (ambitiously!) aiming for mid-summer - so June or July… Watch this space..!

 

 

 


 

Posted 11/12/2015 10:09am by Jessica and Dominic Green.

 

Back in April - seems like years ago!
 
 
We did it..! 5 months, or 22 weeks - 2,200 boxes (4,400, including my partner Farmer Bob!) - over 50,000 pounds of produce grown from seed, harvested, washed, packed and eaten... and all without the use of pesticides to protect the crops from insect damage, herbicides to kill the weeds, or any chemicals whatsoever to hurt the earth. And all because of you..!
 
 
An impromptu staff and Worker Bee lunch!
 
 
That's quite an accomplishment, and you should be very proud of yourselves. We at The Gentleman Farmer can't complete your entire diet, and we can't provide those vegetables we do grow all year round. But simply by making a choice to buy local, buy seasonal, and buy sustainable, you are making a contribution - however small - to a healthier you, and a healthier planet. "Be the change you want to see in the world." The origins of the quote are unclear, but the meaning is not. 
Thank you.
 
 
Now THAT'S a Bonfire..!
 
 
Thank you to all who attended a windy but fun Bonfire Night at the farm last Thursday. The British Bangers were a big hit, and we ran out before the night was over. The Bonfire was quite spectacular, with flames reaching 40 feet into the night sky! Just as I remember as a child...
 
Don't forget, we do still have some local, sustainably raised Thanksgiving Turkey's available! Secure yours with a $50. deposit - they will be available, fresh, not frozen - plucked, tied, and ready to go - at the farm on the afternoon of Tuesday November 24th...
 
Enjoy!

 



Pick up Info: 

FARM FRIDAY November 13th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday November 14th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

**Logan Square Farmer's Market Sunday November 15th 10am-3pm (market closes at 3pm)  The Market has been moved indoors.  TGF tent will not be set up.  Please pick up your box at the Chamber of Commerce booth.

The Indoor Market is located at 2755 N. Milwaukee Avenue at Spaulding

Street parking is available

Call us if you have any questions!

773-450-8898 Dom's cell 

 


In this week's box: 
 
Popcorn (Tom's Farm, Huntley IL) - You can make your own delicious, microwave popcorn using popping corn and a brown paper lunch bag. Learn how in the recipe section.
 
Herbs - Rosemary / Sage will be in your box this week.
 
Bok Choi 
 
Mizuna - A mild mustard green.  For a quick and simple dinner try making Wok Sautéed Mizuna with Chicken recipe below.
 
Lettuce
 
Winter Squash
 
Loose Colored Carrots - These carrots go great in Vegetarian Shepherd's Pie (Recipe provided).
 
Brussels Sprouts - A recipe for Bacon & Brussels Sprout Pizza is below!
 
Potatoes (Lgl Farms, WI - Organic)
 
Broccoli - Try making Broccoli and Cheese Soup (recipe provided in last week's recipe section)!
 
Kohlrabi
 
Purple Top Turnips
 

 
Recipes!!
*denotes CSA produce item
 
 Bacon & Brussels Sprout Pizza 
  • pizza dough (enough to make two 8-inch crusts) or one "clean" store bought variety 
  • 3 pieces bacon
  • 1 shallot, diced
  • ½ pound Brussels sprouts, trimmed and cut in half*
  • ½ cup ricotta cheese
  • ½ cup freshly grated mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
 
INSTRUCTIONS
  1. Preheat the oven according to the pizza dough directions and prebake the crust if necessary.
  2. Meanwhile, in a skillet over medium heat, cook the bacon for several minutes on both sides until brown and crispy. Reserve the grease in the pan and place the bacon on a plate lined with a paper towel. Crumble the bacon.
  3. Add the diced shallots to the pan with the grease and cook on medium for 1 to 2 minutes.
  4. Turn up the heat to medium-high and add the Brussels sprouts to the pan. Cook for 2 to 3 minutes more while stirring. Add ¼ cup water, cover with a lid, and steam for 2 to 3 minutes. Check on the sprouts and add more water if necessary. You don't want the pan to dry out completely while they're being steamed.
  5. Spread the ricotta cheese on the pizza crust and sprinkle with the mozzarella and Parmesan. Top with the Brussels sprouts mixture, then the crumbled bacon, and bake until the cheese is brown and bubbly on top, about 10 to 15 minutes (depending on which crust you used). Enjoy! 

Vegetarian Shepherd's Pie

Ingredients:

Mashed Potatoes

  • 3 lb. potatoes, peeled and chopped*
  • 2 tbsp butter or equivalent
  • 1/3 cup + 2 tbsp milk 
  • 1 tsp kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp garlic powder

 Vegetable Filling

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled & small dice*
  • 2 parsnips (or other root vegetable like turnips), peeled & small dice* 
  • 4 celery stalks, small dice
  • 1 cup, full sodium vegetable broth (or more as needed)
  • 1/4 cup red wine (or more broth)
  • 2 tsp dried thyme* you can use fresh!
  • 1/2 tsp Italian seasoning
  • 1/2-3/4 tsp kosher salt, to taste + black pepper
  • 3 tbsp flour (I used whole wheat)

Preparation:

Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.

2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.

3. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.

4. In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! 

 
Ingredients:
 
  • 1 egg white, lightly beaten
  • 1 1/2 teaspoon tamari or soy sauce
  • 2 cloves garlic, finely chopped
  • 1 pound boneless, skinless chicken breast, very finely chopped
  • 2 teaspoons canola or peanut oil
  • 1/3 cup finely chopped carrot*
  • 1/3 cup finely chopped yellow onion
  • 1/4 cup finely chopped water chestnuts
  • 1/2 teaspoon chile paste with garlic
  • 1 tablespoon lime juice
  • 1 pound mizuna, trimmed* You may substitute watercress, baby spinach leaves, mustard greens or kale. 
  • 1/4 cup finely chopped green onions

Preparation:

In a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon oil in wok. Add carrots, onions and water chestnuts and cook, stirring constantly, for 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted. Return chicken to wok and toss well. Garnish with green onions and serve.

 
 

 
Last Week's Recipes!!
*denotes CSA produce item
 
Microwave Popcorn in Brown Paper Bag
 
1/3 cup popcorn
1 teaspoon butter or oil of choice (optional)
Salt or other seasoning
 
  1. In a cup or small bowl, mix together the unpopped popcorn and oil/butter. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
  2. Cook in the microwave at full power for 2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
 
 
Ingredients:
  • 2 pounds Daikon radish*
  • 1 tablespoon sea salt
  • 1/2 cups chopped scallions about 3-4 scallions
  • 1/2 cups gochugaru more if you like it spicy (Korean Red Chili Flakes)
  • 1/4 cups reserved radish liquid
  • 3 large cloves garlic grated
  • 1 teaspoon ginger - fresh grated
  • 1 tablespoon sugar - dark brown
  • 1 teaspoon fish sauce 

Preparation:

  • Wash the radish thoroughly. You can peel if if you like, but I like leaving the skin on because it adds a nice texture.
  • Cut the ends off the radishes and stand them upright. Slice into 4 even slices (about 1/2" thick). Place each slice flat on the cutting board and slice 4 times lengthwise to make 4 sticks about 1/2" in diameter. Turn the sticks 90 degrees and slice the them into 1/2" cubes.
  • Add the cubed radish into a Ziploc bag along with the salt and toss to coat. Seal the bag and leave it at room temperature for 24 hours to allow moisture to seep out.
  • Put down a layer of paper towels on a large wire rack and squeeze the radish before laying them out on the rack, saving the liquid in the bag for the next step. Cover with a single layer of paper towels and let them dry for 24 hours in a breezy place.
  • To make the the Kimchi, add the scallions, gochugaru (chili flakes), radish liquid, garlic, ginger, brown sugar, and fish sauce to a large bowl and stir well until combined. Add the dried radish and stir to coat evenly.
  • Transfer to a container . If you use glass, be sure not to tighten the lid too tight as the radish will release gasses as it ferments. Let the kimchi ferment in the fridge for at least a week. The kimchi will naturally turn tart as it ferments, so this is a desirable quality.


 
Ingredients:
 
  • 3 tablespoons butter or olive oil
  • 1 small white onion, peeled and finely diced
  • 2/3 cup diced carrots (about 1 large carrot, peeled)*
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups good-quality vegetable or chicken stock
  • 2 cups milk (any kind of milk will work)
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)*
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces freshly-grated sharp cheddar cheese, plus more for serving
Preparation:
 
Heat butter (or olive oil) in a large stockpot over medium-high heat until melted. Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
 
Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
 
Serve immediately, topped with extra cheese if desired.
 
Posted 11/4/2015 4:14pm by Jessica and Dominic Green.

 

21 weeks down, 1 to go..! This week we made our final trip to Farmer Bob's field in Sycamore, IL, to 'glean' the remaining crops from their beds. We wiped out entire rows of daikon radishes, removing their frost-damaged greens and storing them bulk for the final 2 weeks. Daikons are ideal for pickling and making into kimchi.

Stripping 'sprouts - in a T-Shirt - in November!

We also spent hours stripping the sprouts from Brussels sprouts stalks. This starts out as a relatively fun exercise. 3 hours later, at around stalk number 147, it has lost it's novelty. It takes a LONG time to gather 200+ pounds of Brussels sprouts...

 

Bringing down a dead, 150-year-old Hickory

 

... to help build... our bonfire..!
 

Tomorrow is our inaugural Very British Bonfire Night. If you are able to join us but have not yet responded, please do so - it is shaping up to be a great evening. We brought down an old but long-dead Hickory tree this week, and it's branches have contributed greatly to to cause... We hope to see you at the farm for the penultimate week of the season..!

Enjoy!

-Dominic

 


 

Pick up Info: 

FARM FRIDAY November 6th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday November 7th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

**Logan Square Farmer's Market Sunday November 8th 10am-3pm (market closes at 3pm)  The Market has been moved indoors.  TGF tent will not be set up.  Please pick up your box at the Chamber of Commerce booth.

The Indoor Market is located at 2755 N. Milwaukee Avenue at Spaulding

Street parking is available

Call us if you have any questions!

773-450-8898 Dom's cell 

 


In this week's box:
  
Loose Daikon Radish - Have you ever made kimchi? It's easier to make than you may think. We have included a recipe for Daikon Radish Kimchi below.
 
Popcorn (Tom's Farm, Huntley IL)- You can make your own delicious, microwave popcorn using popping corn and a brown paper lunch bag. Learn how in the recipe section.
 
Herbs - Rosemary & Sage will be in your box this week.
 
Tatsoi 
 
Broccoli - Try making Broccoli and Cheese Soup (recipe provided)!
 
Lettuce
 
Winter Squash
 
Loose Colored Carrots
 
Fennel - See last week's recipe section for Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese.
 
Loose Brussels Sprouts
 
Potatoes (Lgl Farms, WI - Organic)
 

 
Recipes!!
*denotes CSA produce item
 
Microwave Popcorn in Brown Paper Bag
 
1/3 cup popcorn
1 teaspoon butter or oil of choice (optional)
Salt or other seasoning
 
  1. In a cup or small bowl, mix together the unpopped popcorn and oil/butter. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
  2. Cook in the microwave at full power for 2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
 
 
Ingredients:
  • 2 pounds Daikon radish*
  • 1 tablespoon sea salt
  • 1/2 cups chopped scallions about 3-4 scallions
  • 1/2 cups gochugaru more if you like it spicy (Korean Red Chili Flakes)
  • 1/4 cups reserved radish liquid
  • 3 large cloves garlic grated
  • 1 teaspoon ginger - fresh grated
  • 1 tablespoon sugar - dark brown
  • 1 teaspoon fish sauce 

Preparation:

  • Wash the radish thoroughly. You can peel if if you like, but I like leaving the skin on because it adds a nice texture.
  • Cut the ends off the radishes and stand them upright. Slice into 4 even slices (about 1/2" thick). Place each slice flat on the cutting board and slice 4 times lengthwise to make 4 sticks about 1/2" in diameter. Turn the sticks 90 degrees and slice the them into 1/2" cubes.
  • Add the cubed radish into a Ziploc bag along with the salt and toss to coat. Seal the bag and leave it at room temperature for 24 hours to allow moisture to seep out.
  • Put down a layer of paper towels on a large wire rack and squeeze the radish before laying them out on the rack, saving the liquid in the bag for the next step. Cover with a single layer of paper towels and let them dry for 24 hours in a breezy place.
  • To make the the Kimchi, add the scallions, gochugaru (chili flakes), radish liquid, garlic, ginger, brown sugar, and fish sauce to a large bowl and stir well until combined. Add the dried radish and stir to coat evenly.
  • Transfer to a container . If you use glass, be sure not to tighten the lid too tight as the radish will release gasses as it ferments. Let the kimchi ferment in the fridge for at least a week. The kimchi will naturally turn tart as it ferments, so this is a desirable quality.


 
Ingredients:
 
  • 3 tablespoons butter or olive oil
  • 1 small white onion, peeled and finely diced
  • 2/3 cup diced carrots (about 1 large carrot, peeled)*
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups good-quality vegetable or chicken stock
  • 2 cups milk (any kind of milk will work)
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)*
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces freshly-grated sharp cheddar cheese, plus more for serving
Preparation:
 
Heat butter (or olive oil) in a large stockpot over medium-high heat until melted. Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
 
Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
 
Serve immediately, topped with extra cheese if desired.



 
Last Week's Recipes!!
*denotes CSA produce item
 
 
**Thank you Cara Kretz (CSA member) for the recipe! For more delicious recipes and to visit Cara's cooking blog click HERE.
 
Ingredients: 
6 medium organic, tomatillos, husks removed, washed well*
6 cloves garlic, unpeeled
1 small, organic white onion, peeled and quartered
1 - 3 jalapeno peppers (optional, remove the seeds and membranes for less heat), cut in half lengthwise
1 tablespoon olive oil
1 teaspoon. kosher salt
1 teaspoon freshly ground black pepper
2 heaping tablespoons Gourmet Garden Cilantro Paste (or 1 cup fresh cilantro, packed) 
Juice of 1 lime
2 green onions, chopped, including green tops
 
Preparation:
 
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
 
After husking the tomatillos, rinse in cool water. Core the stems and cut any large ones in half.
 
Combine the tomatillos, garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients to make sure they are all well-coated.
 
Place the baking sheet in the preheated oven and bake for 15 minutes until you get a good char. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins begin to turn black. Remove from the oven and allow to cool.
 
When the vegetables have cooled, carefully squeeze the roasted garlic out of the skin, releasing the soft garlic clove into work bowl of a food processor. Add the remaining roasted vegetables, salt, pepper, cilantro paste and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped green onions and serve with corn chips.
 
 
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
 
Ingredients:
 
Salad
 
1 very large bunch of kale
1 medium Honeycrisp apple
1 medium bulb of fennel*
3 ounces chilled goat cheese, crumbled (to yield about 1/3 cup crumbled goat cheese)
1/3 cup dried cranberries
¼ cup pepitas (pumpkin seeds) or chopped pecans
 
Dressing
¼ cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
salt
Several twists of freshly ground black pepper
 
Preparation:
 
To prepare the kale: Use a chef's knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
 
To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef's knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
 
To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.
 
To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
 
To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.
 
 
Ingredients:
 
1 celeriac , peeled olive oil*
1 handful fresh thyme , leaves picked 
2 cloves garlic , finely chopped
sea salt freshly ground black pepper 
3-4 tablespoons water or organic stock 
 
Preparation:
 
Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm / 1/2 inch-ish cubes. Don't get your ruler out – they don't have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
 
Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
 
 
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 cup water
1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces*
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
1 medium shallot, coarsely chopped 1 dried bay leaf Coarse salt
2 tablespoons unsalted butter, room temperature
3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort plus more for crumbling
 
Preparation:
Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.
 
Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. (Mash can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water, stirring occasionally.)
 
Spoon into a warm serving bowl, and crumble blue cheese over top.
 

 

Posted 10/29/2015 10:00am by Jessica and Dominic Green.

 
Carnival Squash

 

Last week marked the end of Farmer's Market season. This is always a little bittersweet - I do enjoy being at the markets, especially Logan Square as it's a wonderful market, and a great excuse for getting back into the city, but they are also a big commitment throughout the season, and will enjoy reclaiming my Sunday's! I'll miss conversing with the other farmers - I always learn something new from them at every market - but I will not miss setting up and breaking down...

 

Celeriac
Turkeys!

You hopefully received 2 extra emails this past week - one informing you about the free-range, grass-fed turkey's we are offering for Thanksgiving, and the other inviting you to our final event of the season next Thursday November 5th - A Very British Bonfire Night. We hope you take us up on both offers..!

Enjoy!

-Dominic

 


 

Pick up Info: 

FARM FRIDAY October 30th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 31st 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

**Logan Square Farmer's Market Sunday November 1st 10am-3pm (market closes at 3pm)  The Market has been moved indoors.  TGF tent will not be set up.  Please pick up your box at the Chamber of Commerce booth.

The Indoor Market is located at 2755 N. Milwaukee Avenue at Spaulding

Street parking is available

Call us if you have any questions!

773-450-8898 Dom's cell 

 


In this week's box:
  
Radish Medley - Spanish Black, Daikon, Watermelon this week!
 
Pie Pumpkins! 
 
Celeriac (Celery Root) - Try making either Smashed Celeriac or Celeriac and Apple Mash this week (recipes provided).
 
Loose Brussels Sprouts 
 
Lettuce 
 
Carnival Squash
 
Kale - You'll find an Autumn Kale Salad recipe below.
 
Potatoes - You'll find two potato recipes in last week's recipe section! 
 
Tomatillos - A recipe for Roasted Garlic and Tomatillo Salsa is below!
 
Kohlrabi 
 
Bok choi
 

 
Recipes!!
*denotes CSA produce item
 
 
**Thank you Cara Kretz (CSA member) for the recipe! For more delicious recipes and to visit Cara's cooking blog click HERE.
 
Ingredients: 
6 medium organic, tomatillos, husks removed, washed well*
6 cloves garlic, unpeeled
1 small, organic white onion, peeled and quartered
1 - 3 jalapeno peppers (optional, remove the seeds and membranes for less heat), cut in half lengthwise
1 tablespoon olive oil
1 teaspoon. kosher salt
1 teaspoon freshly ground black pepper
2 heaping tablespoons Gourmet Garden Cilantro Paste (or 1 cup fresh cilantro, packed) 
Juice of 1 lime
2 green onions, chopped, including green tops
 
Preparation:
 
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
 
After husking the tomatillos, rinse in cool water. Core the stems and cut any large ones in half.
 
Combine the tomatillos, garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients to make sure they are all well-coated.
 
Place the baking sheet in the preheated oven and bake for 15 minutes until you get a good char. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins begin to turn black. Remove from the oven and allow to cool.
 
When the vegetables have cooled, carefully squeeze the roasted garlic out of the skin, releasing the soft garlic clove into work bowl of a food processor. Add the remaining roasted vegetables, salt, pepper, cilantro paste and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped green onions and serve with corn chips.
 
 
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
 
Ingredients:
 
Salad
 
1 very large bunch of kale*
1 medium Honeycrisp apple
1 medium bulb of fennel (feel free to leave this out)
3 ounces chilled goat cheese, crumbled (to yield about 1/3 cup crumbled goat cheese)
1/3 cup dried cranberries
¼ cup pepitas (pumpkin seeds) or chopped pecans
 
Dressing
¼ cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
salt
Several twists of freshly ground black pepper
 
Preparation:
 
To prepare the kale: Use a chef's knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
 
To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef's knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
 
To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.
 
To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
 
To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.
 
 
Ingredients:
 
1 celeriac , peeled olive oil*
1 handful fresh thyme , leaves picked 
2 cloves garlic , finely chopped
sea salt freshly ground black pepper 
3-4 tablespoons water or organic stock 
 
Preparation:
 
Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm / 1/2 inch-ish cubes. Don't get your ruler out – they don't have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
 
Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
 
 
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 cup water
1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces*
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
1 medium shallot, coarsely chopped 1 dried bay leaf Coarse salt
2 tablespoons unsalted butter, room temperature
3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort plus more for crumbling
 
Preparation:
Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.
 
Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. (Mash can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water, stirring occasionally.)
 
Spoon into a warm serving bowl, and crumble blue cheese over top.
 
 
 

 
Last Week's Recipes!!
*denotes CSA produce item
 
Slow Cooker Buttercup Squash Soup
 
Ingredients:
 
  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium buttercup squash, peeled, seeded, and diced*
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • (optional garnishes: extra coconut milk and cayenne)

DIRECTIONS:

Add vegetable stock, garlic, carrot, apple, buttercup squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

 
Farm Quiche with Grated Potato Crust
 
Ingredients:
 
Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)*
 
Eggs - 2 eggs person
 
Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person
 
Cheese - any kind you like, as much as you like
 
Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...
 
Preparation:
 
Preheat oven to 350 degrees. Oil or grease your baking dish or skillet. Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.
 
Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites. Add seasonings and mix well. Add veggies, mix. Add cheese, mix. Pour the egg mixture into the baking dish with the grated potatoes.
 
Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick). If you use "wet" veggies like tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom. For longer cooking with less chance of burning, set the oven to 325.
 
Serve with garnishes; salsa, chutney, sour cream...
 
 
 
Ingredients:
 
FOR THE POTATOES:
2 pounds potatoes*
2-2.5 tablespoons extra virgin olive oil (or oil of choice)
Fine grain sea salt and freshly ground black pepper (be generous) Garlic powder, for sprinkling on top
1/3-1/2 cup fresh parsley, minced
 
AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
1/4 cup Veganaise (or mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste 
 
Directions:
 
Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
 
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
 
When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
 
Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post). Some potatoes might break apart a little, but this is totally fine.
 
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
 
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
 
Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!! 
 
Posted 10/22/2015 11:37am by Jessica and Dominic Green.



Fall broccoli

Early last Saturday morning we had our first official frost. That meant that on Friday, we spent a few somewhat frantic hours covering the crops that are not frost-tolerant - lettuces, Asian greens etc - with fabric row cover. Depending on the various weights available, this excellent material can raise the temperature beneath upwards of 5+ degrees, enough to protect against frost. After harvest this week, it looks like it did its job...

 

Giant Daikon radish!

In previous seasons, this week would be the final week of CSA pick-ups. But this season, we've extended almost to Thanksgiving, meaning we have another 3 weeks after this one. That presents a few challenges, but - bar some extreme weather - I think we're in good shape.

 
 
Milkweed seed pods (I am collecting them for sale for butterfly
gardens next spring - they are a favorite of the Monarch Butterfly)
 
 
 
 
The Pack line!
 

Enjoy!

-Dominic

 



Pick up Info: 

FARM FRIDAY October 23rd 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 24th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 25th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
  
Broccoli
 
Pie Pumpkins! - You'll  find a recipe for Cheese Fondue in a Roasted Pumpkin in Last Week's recipe section! 
 
Brussels Sprouts with tops - Try making Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup!
 
Lettuce 
 
Buttercup Squash - not to be confused with Butternut Squash! Buttercup squash looks like an upside down acorn. For recipe purposes - most winter squashes can be used interchangeably. Try making Buttercup squash soup! Recipe below.
 
Asian Greens 
 
Potatoes - You'll find two potato recipes in this week's recipe section! 
 
Onions
 
Herb - To Be Determined
 
Daikon Radish - Click HERE to read 10 ways to enjoy Daikon Radish!
 
Bok choy
 

 
Recipes!!
*denotes CSA produce item
 
Slow Cooker Buttercup Squash Soup
 
Ingredients:
 
  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium buttercup squash, peeled, seeded, and diced*
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • (optional garnishes: extra coconut milk and cayenne)

DIRECTIONS:

Add vegetable stock, garlic, carrot, apple, buttercup squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

 
Farm Quiche with Grated Potato Crust
 
Ingredients:
 
Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)*
 
Eggs - 2 eggs person
 
Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person
 
Cheese - any kind you like, as much as you like
 
Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...
 
Preparation:
 
Preheat oven to 350 degrees. Oil or grease your baking dish or skillet. Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.
 
Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites. Add seasonings and mix well. Add veggies, mix. Add cheese, mix. Pour the egg mixture into the baking dish with the grated potatoes.
 
Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick). If you use "wet" veggies like tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom. For longer cooking with less chance of burning, set the oven to 325.
 
Serve with garnishes; salsa, chutney, sour cream...
 
 
 
Ingredients:
 
FOR THE POTATOES:
2 pounds potatoes*
2-2.5 tablespoons extra virgin olive oil (or oil of choice)
Fine grain sea salt and freshly ground black pepper (be generous) Garlic powder, for sprinkling on top
1/3-1/2 cup fresh parsley, minced
 
AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
1/4 cup Veganaise (or mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste 
 
Directions:
 
Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
 
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
 
When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
 
Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post). Some potatoes might break apart a little, but this is totally fine.
 
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
 
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
 
Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!! 
 
 
 

 
Last Week's Recipes!!
*denotes CSA produce item
 
 
Ingredients:
 
  • 1/2 cup pecans
  • slices bacon
  • 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)*
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-1/2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
  2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
  3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
  4. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot 

• 1 loaf whole wheat walnut levain, regular levain, or other crusty loaf of bread
• One pie pumpkin*
• 1 1/2 cups low fat milk
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups coarsely grated Gruyère (7 ounces)
• 1 tablespoon extra-virgin olive oil

Preheat oven to 450°F with rack in lower third.

Cut six 1/2-inch thick slices of bread from the thickest part of the loaf, lay on a baking sheet and set in the oven. Bake until lightly toasted on one side, about 7 minutes. Remove from oven, stack the bread slices, and cut into quarters. Set aside.

Remove the top of the pumpkin by cutting a 3-inch circle around the stem with a small sharp knife. Use a spoon to scrape out the seeds and any stringy bits. Save those seeds for toasting if you like.

Whisk together the milk, broth, nutmeg, salt, and pepper in a bowl.

Put a snug layer of toasted bread in the bottom of the pumpkin (about 5 pieces should fit). Then cover with about about 1/2 cup cheese and about 1/2 cup milk mixture. Continue layering the bread, cheese, and milk mixture until the pumpkin is filled to about 1/2 inch from top, using all of the milk mixture. 

Cover the pumpkin with the top and put in a small roasting pan. Rub the olive oil over the outside of the pumpkin. Bake until the pumpkin is tender, 1 1/4 to 1 1/2 hours. To check for doneness, lift the top of the pumpkin and pierce the flesh on the body of the pumpkin with a knife. It should ease right in.

Remove from the oven and serve immediately using a large spoon to scoop out the soft pumpkin and cheesy filling into shallow bowls.

Note: Pumpkin can be prepared up to two hours before cooking.

Makes 6 servings as a main dish or 10 as a side.

 
 
Asian-Style Greens and Chicken with Sesame, Ginger and Soy Sauce
 
Makes 2 -3 servings

2 tablespoons light sesame oil or olive oil
1 tablespoons white hulled sesame seeds
2 teaspoons peeled, minced ginger root
1 garlic cloves, minced
1 pounds tender Asian greens (Tokyo Bekana)*
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 lb chicken cut into cubes

1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.
2. Add chicken and saute until cooked through
3. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.
4. Stir in more soy sauce and vinegar to taste, and serve over brown rice!

 

Posted 10/15/2015 9:50am by Jessica and Dominic Green.

 

Last of the summer eggplant
 
Thanksgiving is just around the corner - 6 weeks around the corner, to be exact. It has firmly established itself as my official Favorite American Holiday, and I'm looking forward to it. Everyone loves Thanksgiving... everyone, that is... except the nations turkeys.

Unfortunately, 99% of turkeys raised in the US are factory farmed, spending their short, sad lives cramped together in giant warehouse-like sheds, never seeing the light of day. That is why this season we are offering our customers pasture-raised turkeys from Natures Choice farm in Grant Park IL. These turkeys are raised outside on pasture, with plenty of space to roam, and fed a non-GMO diet free of hormones and medications.

We have a limited number of birds available, from 18 - 22 lbs. The price is $5.25. per lb, and they will be available for collection from the farm on Tuesday November 24th, fresh, not frozen. To reserve your bird, please email Nicole and mail a $50. deposit to the farm.

 

I <3 potatoes!
 
Donut, bagel or eggplant..?                                 
 
Vegetables are beautiful things. Even when growing according to plan, they come in an incredible variety of amazing shapes, sizes, colors... But occasionally, we come across some weird and wonderful specimens! Always fun...
 
- The Gentleman Farmer

 



Pick up Info: 

FARM FRIDAY October 16th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 17th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 18th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
Pie Pumpkins! - Learn How To Roast a Whole Pumpkin (Homemade Pumpkin Puree) in Last Week's recipe section.  It's surprisingly easy! You'll also find a recipe for Cheese Fondue in a Roasted Pumpkin
 
Delicata Squash 
 
Eggplant
 
Brussels Sprouts with tops - Try making Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup!
 
Lettuce 
 
Tokyo Bekana (Asian Green) - Asian Greens and Chicken Stir-fry recipe below.
 
Celery
 
Beets (Tempel Farms Organics) - Click Here to read some ideas on How To Cook Beets (or use the raw).
 
Potatoes 
 
Onions
 
Herb - To Be Determined
 

 
Recipes!!
*denotes CSA produce item
 
 
Ingredients:
 
  • 1/2 cup pecans
  • slices bacon
  • 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)*
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-1/2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
  2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
  3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
  4. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot 

• 1 loaf whole wheat walnut levain, regular levain, or other crusty loaf of bread
• One pie pumpkin*
• 1 1/2 cups low fat milk
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups coarsely grated Gruyère (7 ounces)
• 1 tablespoon extra-virgin olive oil

Preheat oven to 450°F with rack in lower third.

Cut six 1/2-inch thick slices of bread from the thickest part of the loaf, lay on a baking sheet and set in the oven. Bake until lightly toasted on one side, about 7 minutes. Remove from oven, stack the bread slices, and cut into quarters. Set aside.

Remove the top of the pumpkin by cutting a 3-inch circle around the stem with a small sharp knife. Use a spoon to scrape out the seeds and any stringy bits. Save those seeds for toasting if you like.

Whisk together the milk, broth, nutmeg, salt, and pepper in a bowl.

Put a snug layer of toasted bread in the bottom of the pumpkin (about 5 pieces should fit). Then cover with about about 1/2 cup cheese and about 1/2 cup milk mixture. Continue layering the bread, cheese, and milk mixture until the pumpkin is filled to about 1/2 inch from top, using all of the milk mixture. 

Cover the pumpkin with the top and put in a small roasting pan. Rub the olive oil over the outside of the pumpkin. Bake until the pumpkin is tender, 1 1/4 to 1 1/2 hours. To check for doneness, lift the top of the pumpkin and pierce the flesh on the body of the pumpkin with a knife. It should ease right in.

Remove from the oven and serve immediately using a large spoon to scoop out the soft pumpkin and cheesy filling into shallow bowls.

Note: Pumpkin can be prepared up to two hours before cooking.

Makes 6 servings as a main dish or 10 as a side.

 
 
Asian-Style Greens and Chicken with Sesame, Ginger and Soy Sauce
 
Makes 2 -3 servings

2 tablespoons light sesame oil or olive oil
1 tablespoons white hulled sesame seeds
2 teaspoons peeled, minced ginger root
1 garlic cloves, minced
1 pounds tender Asian greens (Tokyo Bekana)*
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 lb chicken cut into cubes

1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.
2. Add chicken and saute until cooked through
3. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.
4. Stir in more soy sauce and vinegar to taste, and serve over brown rice!
 
 

 
 
Last Week's Recipes!!
*denotes CSA produce item
 
 
Instructions:
 
  1. Preheat your oven to 350F.
  2. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
  3. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
  4. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
  5. Use a large spoon to scrape out the seeds, and reserve them for another use.
  6. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
  7. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.

 

Roasted Delicata Squash & Onions 

Ingredients:

2 pounds delicata squash (about 2 large)*

1 medium red onion, sliced

2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt

1 teaspoon chopped fresh rosemary*

1 tablespoon maple syrup

1 tablespoon Dijon mustard

Preparation:

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds.

Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.

Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.

Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

 

 
Ingredients:
  • 1 large delicata squash (about 1 1/4 pound)*
  • 1 pound brussels sprouts, trimmed of ragged outer leaves and stem*
  • 3 large shallots, peeled, cut lengthwise in half or thirds
  • 2 Tbsp olive oil
  • 1 teaspoon Kosher salt (plus more to taste)
  • 3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh pomegranate arils

Preparation:

1 Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.
 
2 Preheat oven to 400°F. Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

3 Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer. Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

4 Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup.

 

Steak Quesadillas with Roasted Tomatillos and Apple Salsa  

Ingredients:

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows

Roasted Tomatillo and Apple Salsa:
1 pound tomatillos, husked and rinsed*
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion*
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:

Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.

Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.

Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.

Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. 

Roasted Tomatillo and Apple Salsa:
Preheat the oven to 350 degrees F.

Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.

Posted 10/7/2015 3:21pm by Jessica and Dominic Green.

 

Washing pumpkins!
 

Autumn is here, my favorite season. Leaves are starting to fall, mornings are crisp and clear, gin & tonics will soon turn into Manhattans - yup, Fall truly is Cocktail Hour of the year!

 

Curing pumpkins

This week we harvested all of our pie pumpkins. You will receive one in this week's box. That doesn't mean you have to start making and eating copious amounts of highly over-rated pumpkin pies. A brief search of "alternative pumpkin recipes" reveals some real gems - soups and stews, pastas and rices, breads and puddings. Think of it as the 'brick', then get inventive with the 'mortar' - herbs, spices, vegetables, meats. You'll be surprised..!

 

4' Brussels sprouts stalks!
 
Sprouts loaded and ready to roll...

For those who don't know how Brussels sprouts grow, you're about to find out. This year we're cutting the full stalks in half and putting them in the box along with their tops. Eat the sprouts, eat the leaves. Don't try to eat the stalks - leave that to your dog..!

Enjoy!

-Dominic

 



Pick up Info: 

FARM FRIDAY October 9th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 10th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 11th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
Hakurai (Salad) Turnips 
 
Pie Pumpkins! - Learn How To Roast a Whole Pumpkin (Homemade Pumpkin Puree) in the recipe section.  It's surprisingly easy!
 
Delicata Squash - A recipe for Roasted Delicata Squash & Onions is below.
 
Tomatillos - Try making Steak Quesadillas with Roasted Tomatillos and Apple Salsa (recipe below). 
 
Onions
 
Beets (Tempel Farms Organics)
 
Brussels Sprouts with tops - Try making Maple Glazed Roasted Delicata Squash and Brussels Sprouts (recipe provided).
 
Lettuce 
 
Potatoes - A recipe for Zucchini-Potato Frittata is provided (Last Week's Recipe Section).
 
Herbs - Rosemary & Thyme  
 

 
Recipes!!
*denotes CSA produce item
 
 
Instructions:
 
  1. Preheat your oven to 350F.
  2. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
  3. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
  4. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
  5. Use a large spoon to scrape out the seeds, and reserve them for another use.
  6. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
  7. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.

 

Roasted Delicata Squash & Onions 

Ingredients:

2 pounds delicata squash (about 2 large)*

1 medium red onion, sliced

2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt

1 teaspoon chopped fresh rosemary*

1 tablespoon maple syrup

1 tablespoon Dijon mustard

Preparation:

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds.

Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.

Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.

Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

 

 
Ingredients:
  • 1 large delicata squash (about 1 1/4 pound)*
  • 1 pound brussels sprouts, trimmed of ragged outer leaves and stem*
  • 3 large shallots, peeled, cut lengthwise in half or thirds
  • 2 Tbsp olive oil
  • 1 teaspoon Kosher salt (plus more to taste)
  • 3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh pomegranate arils

Preparation:

1 Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.
 
2 Preheat oven to 400°F. Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

3 Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer. Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

4 Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup.

 

Steak Quesadillas with Roasted Tomatillos and Apple Salsa  

Ingredients:

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows

Roasted Tomatillo and Apple Salsa:
1 pound tomatillos, husked and rinsed*
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion*
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:

Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.

Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.

Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.

Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. 

Roasted Tomatillo and Apple Salsa:
Preheat the oven to 350 degrees F.

Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.


 

 
Last Week's Recipes!!
*denotes CSA produce item
 
serves 4-6 

1 medium zucchini*
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds potatoes, thinly sliced*
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.

 
  • Salt and pepper
  • small, firm zucchini (1 to 1 1/4 lbs.)*
  • 1/2 cup slivered or sliced almonds
  • 1/2 cup fresh mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • cloves garlic, quartered
  • 1 tablespoon fresh lemon juice
  • About 1 cup parmigiano-reggiano
  • 1/3 cup EVOO
  • 1 pound linguine 
Preparation:
  1. Bring a large pot of water to a boil and salt it. Halve the zucchini and scrape away the seeds from the centers. Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain. Leave the water at a low boil. Coarsely chop the zucchini.
  2. In a small skillet, toast the nuts over medium heat until golden and fragrant. Place half of the nuts in a food processor and let cool; reserve the remaining nuts.
  3. Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and pepper. Add the cheese and process. With the machine on, stream in the EVOO until the pesto is just turning from finely chopped to saucy. Transfer to a large, shallow serving bowl.
  4. Bring the reserved water to a rolling boil, add the pasta and cook until al dente. Add about 1/2 cup of the pasta cooking water to the pesto. Drain the pasta and toss with the sauce for 1 to 2 minutes to combine. Top with the reserved toasted nuts.

 

 
  • 1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
  • 1/2 cup frozen mixed berries (or sub blueberries)
  • 1 heaping Tbsp hulled hemp seeds (organic if possible)
  • 2 cups frozen or fresh kale, any kind*
  • 2/3 cup 100% pomegranate juice
  • 3/4 – 1 1/2 cups filtered water
 
Instructions
  1. Add all ingredients to a blender and blend until smooth, adding more water as needed. Taste and adjust flavors as needed. Add more banana or agave for some added sweetness.
  2. Serve immediately – enough for 2.
Notes
*Pomegranate juice really makes this recipe and seems to hide the kale best. Substitute as you see fit.
*Adding a bit of almond milk ups the creaminess.
*1 Tbsp of almond butter would add even more staying power.
 
Posted 10/7/2015 3:20pm by Jessica and Dominic Green.

 

Washing pumpkins!
 

Autumn is here, my favorite season. Leaves are starting to fall, mornings are crisp and clear, gin & tonics will soon turn into Manhattans - yup, Fall truly is Cocktail Hour of the year!

 

Curing pumpkins

This week we harvested all of our pie pumpkins. You will receive one in this week's box. That doesn't mean you have to start making and eating copious amounts of highly over-rated pumpkin pies. A brief search of "alternative pumpkin recipes" reveals some real gems - soups and stews, pastas and rices, breads and puddings. Think of it as the 'brick', then get inventive with the 'mortar' - herbs, spices, vegetables, meats. You'll be surprised..!

 

4' Brussels sprouts stalks!
 
Sprouts loaded and ready to roll...

For those who don't know how Brussels sprouts grow, you're about to find out. This year we're cutting the full stalks in half and putting them in the box along with their tops. Eat the sprouts, eat the leaves. Don't try to eat the stalks - leave that to your dog..!

Enjoy!

-Dominic

 



Pick up Info: 

FARM FRIDAY October 9th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 10th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 11th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
Hakurai (Salad) Turnips 
 
Pie Pumpkins! - Learn How To Roast a Whole Pumpkin (Homemade Pumpkin Puree) in the recipe section.  It's surprisingly easy!
 
Delicata Squash - A recipe for Roasted Delicata Squash & Onions is below.
 
Tomatillos - Try making Steak Quesadillas with Roasted Tomatillos and Apple Salsa (recipe below). 
 
Onions
 
Beets (Tempel Farms Organics)
 
Brussels Sprouts with tops - Try making Maple Glazed Roasted Delicata Squash and Brussels Sprouts (recipe provided).
 
Lettuce 
 
Potatoes - A recipe for Zucchini-Potato Frittata is provided (Last Week's Recipe Section).
 
Herbs - Rosemary & Thyme  
 

 
Recipes!!
*denotes CSA produce item
 
 
Instructions:
 
  1. Preheat your oven to 350F.
  2. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
  3. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
  4. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
  5. Use a large spoon to scrape out the seeds, and reserve them for another use.
  6. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
  7. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.

 

Roasted Delicata Squash & Onions 

Ingredients:

2 pounds delicata squash (about 2 large)*

1 medium red onion, sliced

2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt

1 teaspoon chopped fresh rosemary*

1 tablespoon maple syrup

1 tablespoon Dijon mustard

Preparation:

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds.

Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.

Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.

Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

 

 
Ingredients:
  • 1 large delicata squash (about 1 1/4 pound)*
  • 1 pound brussels sprouts, trimmed of ragged outer leaves and stem*
  • 3 large shallots, peeled, cut lengthwise in half or thirds
  • 2 Tbsp olive oil
  • 1 teaspoon Kosher salt (plus more to taste)
  • 3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh pomegranate arils

Preparation:

1 Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.
 
2 Preheat oven to 400°F. Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

3 Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer. Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

4 Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup.

 

Steak Quesadillas with Roasted Tomatillos and Apple Salsa  

Ingredients:

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows

Roasted Tomatillo and Apple Salsa:
1 pound tomatillos, husked and rinsed*
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion*
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:

Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.

Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.

Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.

Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. 

Roasted Tomatillo and Apple Salsa:
Preheat the oven to 350 degrees F.

Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.


 

 
Last Week's Recipes!!
*denotes CSA produce item
 
serves 4-6 

1 medium zucchini*
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds potatoes, thinly sliced*
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.

 
  • Salt and pepper
  • small, firm zucchini (1 to 1 1/4 lbs.)*
  • 1/2 cup slivered or sliced almonds
  • 1/2 cup fresh mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • cloves garlic, quartered
  • 1 tablespoon fresh lemon juice
  • About 1 cup parmigiano-reggiano
  • 1/3 cup EVOO
  • 1 pound linguine 
Preparation:
  1. Bring a large pot of water to a boil and salt it. Halve the zucchini and scrape away the seeds from the centers. Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain. Leave the water at a low boil. Coarsely chop the zucchini.
  2. In a small skillet, toast the nuts over medium heat until golden and fragrant. Place half of the nuts in a food processor and let cool; reserve the remaining nuts.
  3. Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and pepper. Add the cheese and process. With the machine on, stream in the EVOO until the pesto is just turning from finely chopped to saucy. Transfer to a large, shallow serving bowl.
  4. Bring the reserved water to a rolling boil, add the pasta and cook until al dente. Add about 1/2 cup of the pasta cooking water to the pesto. Drain the pasta and toss with the sauce for 1 to 2 minutes to combine. Top with the reserved toasted nuts.

 

 
  • 1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
  • 1/2 cup frozen mixed berries (or sub blueberries)
  • 1 heaping Tbsp hulled hemp seeds (organic if possible)
  • 2 cups frozen or fresh kale, any kind*
  • 2/3 cup 100% pomegranate juice
  • 3/4 – 1 1/2 cups filtered water
 
Instructions
  1. Add all ingredients to a blender and blend until smooth, adding more water as needed. Taste and adjust flavors as needed. Add more banana or agave for some added sweetness.
  2. Serve immediately – enough for 2.
Notes
*Pomegranate juice really makes this recipe and seems to hide the kale best. Substitute as you see fit.
*Adding a bit of almond milk ups the creaminess.
*1 Tbsp of almond butter would add even more staying power.
 
Posted 9/30/2015 2:01pm by Jessica and Dominic Green.

 

Radishes at market

And just like that... (puff!)... it was gone! The summer has officially finished, and this week marks the final Summer Share box of the season. We want to say a massive THANK YOU to all of our summer members, Full and Half Share, and to state once more that we couldn't do it without you! Your commitment and enthusiasm are what keep our farm alive...

 

4 foot Brussels Sprout stalks!

We'd also like to say thank you to everyone who was able to join us at the Fall Equinox Picnic on Saturday. The weather was lovely, and we had a wonderful time. The Equinox officially marked the end of summer and the beginning of fall - starting last Wednesday, daylight hours are now shorter than the hours of darkness. Yikes!

Delicata and Acorn Squash

And so it's been quite a landmark week with regards to our Earth, our Seasons, and our weather, with the Equinox on Wednesday, a combined Full/"Blood"/SuperMoon Lunar Eclipse (wasn't it beautiful!?), and a plunge in temperatures, from 78 degrees on Monday to 58 on Tuesday. Fall is well and truly here.

 

Alas, poor Puffball - I knew him Horatio!
 
And so this weeks box will almost certainly be the last containing summer crops such as tomatoes, peppers and zucchini. Next week will begin our 6-week Fall Share, including squashes, Brussels Sprouts, celeriac etc. If you are unsure whether or not you signed up for the fall share, please email Nicole. Unfortunately, we are now fully sold out of Fall Shares.

Enjoy!

-Dominic

 


 

Pick up Info: 

FARM FRIDAY October 2nd 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 3rd 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 4th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
  
Lettuce
 
Radishes
 
Potatoes - A recipe for Zucchini-Potato Frittata is provided.
 
Kale - Try putting a little kale in your morning smoothie.  A delicious smoothie recipe is below.
 
Tomatoes 
 
Zucchini (Tom's Farm, Huntley IL) - A recipe for Zucchini Pesto with Linguini is included.
 
Peppers 
 
Green Beans - Try making Crispy Oven-Baked Parmesan Green Bean Fries this week (recipe below)!
 
Herb - To be determined!
 
 

 
Recipes!!
*denotes CSA produce item
 
 
serves 4-6 

1 medium zucchini*
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds potatoes, thinly sliced*
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.

 
  • Salt and pepper
  • small, firm zucchini (1 to 1 1/4 lbs.)*
  • 1/2 cup slivered or sliced almonds
  • 1/2 cup fresh mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • cloves garlic, quartered
  • 1 tablespoon fresh lemon juice
  • About 1 cup parmigiano-reggiano
  • 1/3 cup EVOO
  • 1 pound linguine 
Preparation:
  1. Bring a large pot of water to a boil and salt it. Halve the zucchini and scrape away the seeds from the centers. Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain. Leave the water at a low boil. Coarsely chop the zucchini.
  2. In a small skillet, toast the nuts over medium heat until golden and fragrant. Place half of the nuts in a food processor and let cool; reserve the remaining nuts.
  3. Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and pepper. Add the cheese and process. With the machine on, stream in the EVOO until the pesto is just turning from finely chopped to saucy. Transfer to a large, shallow serving bowl.
  4. Bring the reserved water to a rolling boil, add the pasta and cook until al dente. Add about 1/2 cup of the pasta cooking water to the pesto. Drain the pasta and toss with the sauce for 1 to 2 minutes to combine. Top with the reserved toasted nuts.

 

 
  • 1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
  • 1/2 cup frozen mixed berries (or sub blueberries)
  • 1 heaping Tbsp hulled hemp seeds (organic if possible)
  • 2 cups frozen or fresh kale, any kind*
  • 2/3 cup 100% pomegranate juice
  • 3/4 – 1 1/2 cups filtered water
 
Instructions
  1. Add all ingredients to a blender and blend until smooth, adding more water as needed. Taste and adjust flavors as needed. Add more banana or agave for some added sweetness.
  2. Serve immediately – enough for 2.
Notes
*Pomegranate juice really makes this recipe and seems to hide the kale best. Substitute as you see fit.
*Adding a bit of almond milk ups the creaminess.
*1 Tbsp of almond butter would add even more staying power.
 
 
 

 
Last Week's Recipes!!
*denotes CSA produce item
 
 
Ingredients:
  • kohlrabi*
  • 1/2 cup quinoa
  • cup vegetable broth
  • 1/2 cup onion, diced*
  • 1/2 cup cherry tomato, chopped
  • carrot, chopped
  • tablespoons fresh rosemary
  • cloves garlic, minced
  • teaspoon olive oil
  • teaspoon lemon juice

Lemon-Rosemary Bechamel

  • tablespoons butter
  • tablespoons flour
  • 1/4 teaspoon salt
  • cup milk (skim works! but you may also use whole)
  • tablespoons lemon juice
  • Lemon peel from 1/2 lemon
  1. Peel kolhrabi using knife or vegetable peeler to remove the tough outer skin. Then, slice kohlrabi bulbs in half and use a melon-baller to carve out the center.
  2. Place kohlrabi halves in a pot of boiling water and boil just until tender (20-30 min). Set aside on paper towel to dry.
  3. In a separate pot, boil quinoa with 1 tbsp rosemary and vegetable broth. When the quinoa is done (you’ll see what looks like a little white thread coming from each grain), set aside.
  4. Preheat oven to 400F.
  5. Using 1 tsp olive oil, cook onions and carrots until onions are translucent and carrots are tender. Add garlic and cook for another minute. Add tomatoes and cook until the tomatoes are warm.
  6. Combine 1 cup quinoa with vegetable mixture and lemon juice. Add salt and pepper to taste. (What’s left over, you can serve on the side!)
  7. Fill tender kohlrabi halves with quinoa mixture and place on a baking sheet. Bake at 400F for 20-30 minutes (until kohlrabi is almost soft, but still holds its shape).
  8. While kohlrabi is baking, prepare the bechamel: melt 2 tbsp butter in a medium sauce pan; then add 2 tbsp flour; combine with a whisk. Then, add salt. Stir occasionally over low heat for 4-5 minutes. Slowly add 1 cup milk, stirring to combine. (Don’t worry if it starts to look chunky, just keep stirring!). When milk is entirely added, place rosemary and lemon peel in saucepan with milk. After about two minutes, add lemon juice, stirring occasionally, until sauce is thickened to your liking. Remove rosemary & lemon peel.
  9. Serve kohlrabi halves over bechamel and enjoy!
 
Ingredients:
    • 1/2 cup chopped onion*
    • 1 1/2 heaping cups grape tomatoes (you could try using a regular tomatoes)
    • 1/2 teaspoon cumin
    • 3/4 teaspoon pink Himalayan sea salt 
    • 1/4 cup packed cilantro (adjust to taste)
    • Finely chopped fresh hot peppers (use less for minor heat, adjust to taste or use a mix of sweet and hot peppers)*
    • 1 1/2 tablespoon fresh lime juice 
    • 1 really large garlic clove, or 2 smaller ones, roughly chopped
    • 1/2 teaspoon raw agave
    • 1 teaspoon chili powder (optional, but I love the extra flavor of heat and it assists in red color)
Note
  • Feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. 

Instructions

Add all of the ingredients to a food processor and blend until desired consistency. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!

 

Crispy Oven Baked Parmesan Green Bean Fries 

Ingredients:

  • 1 pound fresh green beans, washed and ends trimmed*
  • ½ cup flour
  • 2 eggs, beaten
Panko Mixture
  • 1 cup Panko {Japanese seasoned bread crumbs}
  • ½ cup Parmesan cheese {loosely packed}
  • ¾ tsp garlic salt
  • fresh ground pepper {around 20 grinds, ¼ tsp or so}
Preparation:
 
Pre-heat oven to 425°F. Line two baking sheets with parchment paper, set aside.
 
  1. Place flour, eggs, and Panko mixture in three separate shallow bowls.
  2. Dredge beans in flour, then eggs, then Panko mixture.
  3. Place on baking sheet. Bake for 10-12 minutes or until golden and crispy.
  4. Serve immediately
Posted 9/23/2015 1:53pm by Jessica and Dominic Green.

 

 
 Cool, dewy mornings on the farm
 

Well, I can't quite believe it, but this is week 15 of our Summer Share CSA. So if you are a Group A Half Share member, and did not sign up to the Fall Share, this will be your last box of the season! (Please note - if you are a Group B Half Share member, your last box will be next week)

Bonus crop - radishes re-seeded from an earlier planting
 

We want to thank you for choosing to participate in our CSA at The Gentleman Farmer this season - we couldn't do it without you - and hope you enjoyed all of the fresh, local, organic vegetables you received. 

Giant mushroom I found growing in the horse pastures!

If you will be joining us for our Fall Equinox Farm Picnic this Saturday, but have not yet RSVP'd to Nicole@gentleman-farmer.com, please do so. The weather is looking great for the weekend, and I'm looking forward to seeing you all, and sharing good conversation and s'mores around the fire!

Enjoy!

-Dominic


Pick up Info: 

FARM FRIDAY September 25th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday September 26th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday September 27th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
  
Lettuce
 
Potatoes -  A recipe for Creamy Kohlrabi and Potato Soup is below.
 
Tomatoes 
 
Onions 
 
Mixed Peppers - Sweet and Hot peppers this week.  Try making Fresh and Raw Salsa (recipe below)!
 
Tokyo Bekana (Asian green) - Looks like lettuce. It has a nice sweet flavor with the crunchy crisp texture.
 
Kohlrabi -  We have provided a recipe for Quinoa-Stuffed Kohlrabi over Lemon Rosemary Bechamel.
 
Green Beans - Try making Crispy Oven-Baked Parmesan Green Bean Fries this week (recipe below)!
 
Pickling Cucumbers (Tom's Farm, Huntley IL)-  Learn How To Make Dill Pickles in the recipe section!
 
Dill  
 
Brussel sprout tops -  These are very similar to collard greens, so for those of you wanting more cooking greens, give these a try this week!
 
Radishes 

 
Recipes!!
*denotes CSA produce item
 
 
Ingredients:
  • kohlrabi*
  • 1/2 cup quinoa
  • cup vegetable broth
  • 1/2 cup onion, diced*
  • 1/2 cup cherry tomato, chopped
  • carrot, chopped
  • tablespoons fresh rosemary
  • cloves garlic, minced
  • teaspoon olive oil
  • teaspoon lemon juice

Lemon-Rosemary Bechamel

  • tablespoons butter
  • tablespoons flour
  • 1/4 teaspoon salt
  • cup milk (skim works! but you may also use whole)
  • tablespoons lemon juice
  • Lemon peel from 1/2 lemon
  1. Peel kolhrabi using knife or vegetable peeler to remove the tough outer skin. Then, slice kohlrabi bulbs in half and use a melon-baller to carve out the center.
  2. Place kohlrabi halves in a pot of boiling water and boil just until tender (20-30 min). Set aside on paper towel to dry.
  3. In a separate pot, boil quinoa with 1 tbsp rosemary and vegetable broth. When the quinoa is done (you’ll see what looks like a little white thread coming from each grain), set aside.
  4. Preheat oven to 400F.
  5. Using 1 tsp olive oil, cook onions and carrots until onions are translucent and carrots are tender. Add garlic and cook for another minute. Add tomatoes and cook until the tomatoes are warm.
  6. Combine 1 cup quinoa with vegetable mixture and lemon juice. Add salt and pepper to taste. (What’s left over, you can serve on the side!)
  7. Fill tender kohlrabi halves with quinoa mixture and place on a baking sheet. Bake at 400F for 20-30 minutes (until kohlrabi is almost soft, but still holds its shape).
  8. While kohlrabi is baking, prepare the bechamel: melt 2 tbsp butter in a medium sauce pan; then add 2 tbsp flour; combine with a whisk. Then, add salt. Stir occasionally over low heat for 4-5 minutes. Slowly add 1 cup milk, stirring to combine. (Don’t worry if it starts to look chunky, just keep stirring!). When milk is entirely added, place rosemary and lemon peel in saucepan with milk. After about two minutes, add lemon juice, stirring occasionally, until sauce is thickened to your liking. Remove rosemary & lemon peel.
  9. Serve kohlrabi halves over bechamel and enjoy!
 
Ingredients:
    • 1/2 cup chopped onion*
    • 1 1/2 heaping cups grape tomatoes (you could try using a regular tomatoes)
    • 1/2 teaspoon cumin
    • 3/4 teaspoon pink Himalayan sea salt 
    • 1/4 cup packed cilantro (adjust to taste)
    • Finely chopped fresh hot peppers (use less for minor heat, adjust to taste or use a mix of sweet and hot peppers)*
    • 1 1/2 tablespoon fresh lime juice 
    • 1 really large garlic clove, or 2 smaller ones, roughly chopped
    • 1/2 teaspoon raw agave
    • 1 teaspoon chili powder (optional, but I love the extra flavor of heat and it assists in red color)
Note
  • Feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. 

Instructions

Add all of the ingredients to a food processor and blend until desired consistency. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!

 

Crispy Oven Baked Parmesan Green Bean Fries 

Ingredients:

  • 1 pound fresh green beans, washed and ends trimmed*
  • ½ cup flour
  • 2 eggs, beaten
Panko Mixture
  • 1 cup Panko {Japanese seasoned bread crumbs}
  • ½ cup Parmesan cheese {loosely packed}
  • ¾ tsp garlic salt
  • fresh ground pepper {around 20 grinds, ¼ tsp or so}
 
  • Preparation:
  • Pre-heat oven to 425°F. Line two baking sheets with parchment paper, set aside.
  1. Place flour, eggs, and Panko mixture in three separate shallow bowls.
  2. Dredge beans in flour, then eggs, then Panko mixture.
  3. Place on baking sheet. Bake for 10-12 minutes or until golden and crispy.
  4. Serve immediately
 

 

 
 

Last Week's Recipes!!
*denotes CSA produce item
 
Makes 2 pint jars
 
Ingredients

1 1/2 pounds pickling cucumbers*
4 garlic cloves, peeled and smashed
2 teaspoons dill seed or 3 to 4 heads fresh dill*
1/2 teaspoon red pepper flakes, optional
1 cup cider vinegar
1 cup water
1 1/2 tablespoons pickling salt or kosher salt

Equipment
Chefs knife
Cutting board
2 wide-mouth pint jars with lids
Large pot, if canning

Instructions

  1. Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
  2. Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  3. Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed or 1-2 heads fresh dill, and 1/4 teaspoon red pepper flakes per jar.
  4. Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  5. Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
  6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Tighten the lids: Place the lids over the jars and screw on the rings until tight.
  8. Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
  9. Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
  10. Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks. 

Recipe Notes

  • Dilly beans and other pickles: Many other summer vegetables can be pickled following this method — green beans (aka dilly beans), okra, garlic scapes, etc. Experiment to find your favorites!
  • Crisp texture: If your pickles are softer than you'd like, read this post on 5 Ways to Give Your Pickles Better Texture.
  • Other flavors: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
  • Making a larger batch: Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.
 

French Breakfast Radishes, Bacon & Greens

Serves 2

6 ounces dried perciatelli, bucatini, or spaghetti
Several large bunches large French breakfast radishes, greens included*
4 strips bacon
2 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano

Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of packed radish greens and coarsely chop. Cut the bacon into 1/3-inch strips. Cook in a very large sauté pan over high heat for 3 minutes, until the fat is rendered and the bacon is soft, not crispy. Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.

Drain the pasta; add to the pan and cook 2 minutes. Toss with half the cheese, lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese.

 
 
Creamy Kohlrabi and Potato Soup 

-1 large kohlrabi (or 1-2 small), cubed*
-3 medium sized potatoes (or another boiling variety), cubed*
-6 T. unsalted butter
-1 c. of milk or more if needed
-1 small onion, chopped*
-2 cloves of roasted garlic
-Sea Salt, to taste
-White pepper, to taste
-2 T. finely chopped winter savory (can substitute with thyme or thyme + dash of sage or mint)

Place water in a stock pot.

Peel Kohlrabi and potatoes and cut into cubes.  Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water.  Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.

In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden.  Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.

In a small pot bring the milk to a boil. Remove from heat.

In a high speed blender, add all ingredients except milk. Cover and puree.  Add milk as needed to achieve your desired consistency.

Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.

Recipe from Purple Rain Vineyard.

 
Fresh Corn Risotto with Wild Rice and Pancetta
 
Ingredients:
 
  • 14 - ounce can reduced-sodium chicken broth
  • tablespoons butter
  • tablespoons olive oil
  • ounces pancetta, chopped
  • large onion, finely chopped (1 cup)*
  • 1 1/4 cups uncooked arborio rice
  • cup dry white wine or chicken broth
  • 1/4-1/2 teaspoon crushed red pepper 
  • 1 1/2 cups fresh corn kernels*
  • cup cooked wild rice (see tip below)
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • tablespoons butter, cut into pieces
  • 1/2 teaspoon ground black pepper 
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley 

Preparation:

  1. In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
  2. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  3. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  4. Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  5. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  6. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley. 
* To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.




 

 

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