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CSA Pick Up Week 3 Fall Shares | Market Select Members

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!

 

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