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CSA Pick Up Week 6 Fall Shares | Market Select Members

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...


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.
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)!
Purple Top Turnips

*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
  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


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)


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! 

  • 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


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.
  • 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 


  • 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.

  • 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
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.