The Gentleman Farmer
Find us on


<< Back to main

CSA Pick Up Week 1 Fall Shares | Market Select Members

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.
 
Newsletter




RSS