The Gentleman Farmer

News and Blog

Posted 4/16/2015 9:30am by Jessica and Dominic Green.

In the spirit of Earth Day, we would like to share a few facts that can motivate us all to consider our impact on the environment and take action.

- Earth Day was founded by Senator Gaylord Nelson on April 22, 1970.

- 20 million people participated in the first Earth Day.

- More than 100 billion pieces of junk mail are delivered in the United States each year. 

- Recycling, reuse and remanufacturing account for 3.1 million jobs in the U.S.

- Recycling saves 3 to 5 times the energy that waste incinerator power plants generate.

- Half the world’s tropical and temperate forests are now gone.

- More than 2 million people globally die prematurely every year due to outdoor and indoor air pollution.

- Every year in the U.S. nearly 200 billion beverage containers are sold, two-thirds of which are landfilled, incinerated or littered. 

- By reducing our waste 1% per year and recycling and composting 90% of our discards by 2030, we could save 406 megatons of carbon dioxide equivalent every year. This is the equivalent to shutting down 21% of our nation’s coal-fired power plants.

See more at: http://www.henslernurseryindiana.com/earth-day-fun-facts/#sthash.mamPvS1E.dpuf


 

Start the celebration early with two special events this Saturday, April 18 

Hosted By: CITIZENS FOR CONSERVATION

Earth Day work day: Help us continue to save living spaces for living things! CFC Restoration teams will be working in our award-winning preserves, planting woodland sedge plugs or raking in rare prairie legume seeds.Volunteers will work from 9-11 a.m. Meet at CFC headquarters, 459 W. Hwy 22, Lake Barrington, Bring work gloves and dress for the weather. Special Earth Day refreshments will round out the morning. If you have questions, call CFC at 847-382-SAVE (7283).

Add some meaning to your spring cleaning. Pack up those broken phones, the ratty dishtowels and the bags of packing peanuts you've been saving. Bring them over to the community recycling event from 9 a.m. - 1 p.m., at Barrington Middle School's Prairie Campus, 40 Dundee Road, Barrington. A variety of recyclables will be accepted, including electronics, textiles and Styrofom. The event is sponsored by Prairie's PTO, along with Prairieland Disposal & Recycling, Chicago Textile Recycling and Chicago Logistic Service.

For more info visit:

www.citizensforconservation.org

Posted 4/10/2015 9:50am by Jessica and Dominic Green.

On Tuesday, April 14th, Dominic will be giving a presentation about our CSA!

Come learn more about our farm, ask us questions, and participate in a great discussion.

Look forward to seeing you!

Event Information-

Date: April 14, 2015

Time: 7pm

Location:

Barrington Area Library

505 N. Northwest Highway

Barrington, IL 60010

 

 

 

Posted 2/3/2015 5:31pm by Jessica and Dominic Green.

Food & Water Watch is launching a big Call-In Day of Action urging State Senator Dan Duffy to support labeling of genetically engineered foods in Illinois.  The organization is requesting everyone call Senator Duffy at 847-277-7100 and urge him to support our right to know what we eat! 

The event will take place Friday, February 6th, 2015.

For more information visit:  https://www.facebook.com/events/329257077278913/ 

 

Posted 1/21/2015 2:53pm by Jessica and Dominic Green.

The Gentleman Farmer wants to help spread the word for the grassroots effort to mandate food labeling in Illinois.  Details about the event are below.

WHERE: Barrington Area Library (the Zimmerman Room!)

WHEN: Thursday, January 22nd @ 7pm

Genetically modified organisms (GMOs) are foods that’s DNA is altered in a laboratory. Today, they are sold in our grocery stores with no labeling – alongside completely organic food.

As consumers, we have the right to know what is in the food we eat and feed our children. There are no long-term studies proving that GMOs are safe for humans, and over 87% of Americans believe we have a right to know what is in the food we eat.

Food & Water Watch is launching a campaign to label GMOs in Illinois! On Thursday, January 22nd, we’ll launch our campaign at the Barrington Area Library – and we want you to come! Help Illinois consumers get the transparency we deserve!

Come join other concerned residents and local organizations to find out how we put a label on GMO foods! To get involved right now, contact Jack Miller at jmiller@fwwlocal.org, or call his cell, 201-572-0881.

See you there!

Posted 12/16/2014 8:28pm by Jessica and Dominic Green.

 

Well, December is upon us at last. Our fourth season at The Gentleman Farmer ended last month, and before I know it, I’ll be barreling headfirst into Season 5 and 2015. In many ways, I already am, with planning for next year well and truly underway. Seed orders, field maps, expansion, improvements, reviews etc etc etc are exciting, but a very different pace of work to the summer. It is easy to get lulled into a false sense of security, and believe I have plenty of time to prepare. But Thanksgiving quickly gives way to Christmas, to New Year, and not long after that I will be opening up the greenhouse to begin seeding again.

That is just 10 short weeks away.

Before that happens, I want to look back on the year, and focus on something else;

You.

Early this year, you made a decision. You mailed in a check for  hundreds of dollars of vegetables, yet to be grown. Then every weekend or two, for five months, you drove to the farm or to a pick-up site in Barrington or Logan Square, and collected those vegetables. You didn’t have to do that. But for some good reason - maybe a desire to know where your food comes from, or to support the Slow Food movement, or perhaps simply a longing for fresh, local, organic vegetables - you did.

The Gentleman Farmer would not be here without your support. And for that, we thank you.

Overjoyed, satisfied, or disappointed, your opinions matter, and will have a direct impact on how we improve. This is your opportunity to tell us, anonymously, what you think. Please take a few minutes to complete a survey if,

        A) You are NOT considering returning in 2015 (1 question) HERE or -

        B) You ARE considering returning in 2015 (6 questions)    HERE
 

What a season it has been. The Gentleman Farmer has grown, literally and figuratively. We doubled our production fields to 5 acres, and our shareholder membership up to almost 100 full shares. Over 160 families collected boxes of fresh vegetables from our farm, and our collection sites in Barrington and at Logan Square Farmer’s Market. We even doubled our markets, adding Barrington to Logan Square..!

 

 

We introduced a new program called “Worker Share”, allowing customers to work one morning a week in exchange for their produce. It was a big success, and those who signed up made an important contribution to the farm. You know who you are - thank you!

Of course, there were challenges - and flat-out failures, too. The tomatoes, which - despite the money, time and effort invested in preparing the beds - struggled to get going in the mild weather, and were then wiped out by disease. The beets, with mysteriously poor seed germination. And, personally, my biggest disappointment - the cancellation of our Farm Picnic due to high winds/driving rain/premature cold! Lessons have been learned, and plans are in place to try to make sure they are not repeated.

We have some bold ideas for next season, including -

  • a possible partnership with another local, sustainable family farm

  • the introduction of a Fall Season

  • a program we’re calling “CSA Select” (which allows shareholders the opportunity to choose their produce!)

  • an Artisan Thanksgiving Hamper. Watch this space..!

  • At least 4 different on-farm events throughout the season

We are finally ready to open sign-up registration for next season. As I have mentioned, we have made some small changes. Our summer season is a little shorter, with the addition of a new 6 week Fall Season. CSA Select is now an option for those wanting to choose their vegetables from our market stalls. There are discounts available for early sign-up, and those returning for a third (or more) season. And we have brought back credit card payment through our website. You can sign up HERE - but don’t delay! Our shares usually sell out fast!

 

We look forward to welcoming you back in 2015!

-Dominic

Posted 10/30/2014 7:16am by Jessica and Dominic Green.



Hello CSA Members!

This is week 20: the final harvest for the 2014 CSA season. Its been a long and tough growing season, but as a farm, we feel we have made great strides having expanded from 45 to almost 100 members, selling at an additional market in Barrington, and launching our worker share program. None of which would have been possible without YOUR support! Thank you so much for choosing our farm for your CSA journey this season.

The field looks well worn and bare with the very last of the season's crops being harvested this week. Tall lanky kale stalks stand almost naked from their leaves; purple and rosa bianca eggplant lie under their plants too heavy to be supported at this time of year. But at one end of the field is a very symmetrical line of micro greens just now shooting up -- too late to be enjoyed in time for the last box this season.

Dominic has a few changes he has in store for next season and while he is trying to prepare for those plans, he would like to get your feedback. In the next few weeks we will be sending a survey to our members to hear your thoughts on the season. Please keep an eye out for that in your inbox. We welcome your input!

Membership registration for next season will be open by December. We will invite all current members the opportunity to re-sign for next season prior to opening it up to the public. We hope you will consider joining us again next year! We will be in touch with more information in the coming weeks.

This week in your box is a wonderfully autumnal harvest: sprouts, butternut squash or spaghetti squash, mixed baby kale, broccoli, topped radishes, onions and from Tempel Farms Organics we've brought in some red cabbage, fingerling potatoes and dinosaur kale. All wonderful additions for a hearty stew to keep your bellies warm on these newly cold fall nights.

A couple of notes:

We ask that you please bring a bag in which to put your produce to pick up so we may keep the box over the winter; and if you have any leftover remaining boxes to please bring them to your pick up.

Pick ups are as usual except for Sunday's Market pick up which this week will be held at:

Nick's Jolly Posh  (a fellow expat market vendor who sells all things British!) Be sure to stock up on your favorites from tea to biscuits to bangers! They also serve traditional British foods if you happen to be hungry.

3755 N. Southport Ave Chicago IL  60613

Phone: 872-802-3840 

10am-3pm

Once again we want to thank you for your support and commitment to The Gentleman Farmer. Without you, local, organic, seasonal and sustainable farming would not be possible!

With Gratitude,

Jessica and Dominic Green

ps. please scroll down for this week's recipes!


Pick Up Info:

Farm Pick Up Friday, October 31st from 2:30 to 6pm Happy Halloween!

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, November 1st 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Nick's Jolly Posh Sunday, November 2nd 10am-3pm 

3755 N. Southport Ave Chicago IL 60613

Phone: 872-802-3840

street parking 



In this week's box:
 

Butternut Squash OR Spaghetti Squash- Butternut squash has a firm but creamy texture. You can either peel the skin, or if you roast it you can leave it on. We enjoy putting it into hearty stews, risottos or roasting it and using it as a side dish. We have included a recipe for Butternut Squash Macaroni and Cheese.

Spaghetti Squash- is unique as it tastes of a mild winter squash but has the consistency of an angel hair pasta. We love to actually substitute our pasta primavera or marinara with spaghetti squash. A recipe for Warm Spaghetti-Squash Salad is below. Its a wonderfully filling alternative for a vegetarian option.

 
Radishes- Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side. We have included a Radish and Pecan Salad recipe below! radishes

 

 

 

 

 

 

 

 

 

 

 

Fingerling potatoes: We have included a recipe for Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus!

Brussels Sprouts -Cut the sprouts off stem with a sharp knife-- the stem can be composed, discarded, or hung for chickens to peck!  We have included two delicious recipes this week. 

sprouts!

Cabbage: this week you'll find Red cabbage in your box. Can be braised, sauteed, slawed, grilled etc...  Try making Roasted Pork Loin with Braised Red Cabbage and Apple Puree.

Onions- Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads!

onions 
 
Kale:  mixed baby and Dinosaur kale will be in your boxes this week. Both are excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins.
 
Broccoli- Try making Sorella's Broccoli Fritto (recipe below)!
 broccoli
 
 

Recipes!
 
Butternut Squash Macaroni and Cheese serves 6
 
Recipe from marthastewart.com
 
Ingredients:
 
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil, cooking spray
  • 1/2 cup part-skim ricotta cheese
Directions:
 
  1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

  2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

  3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

  4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

 
Warm Spaghetti-Squash Salad serves 8
 
Ingredients:
  • One 4-pound spaghetti squash, halved lengthwise and seeds scraped
  • 1 cup sliced almonds (3 ounces)
  • 1/2 cup chopped pitted green olives, such as Cerignola
  • 1/2 cup thinly sliced scallion whites
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup plus 2 tablespoons canola oil
  • 2 ounces Greek feta, crumbled ( 1/4 cup)
  • Kosher salt and freshly ground white pepper

Directions:

  1. Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
  2. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
  3. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.
 
Roasted Pork Loin with Braised Red Cabbage and Apple Puree
 
Recipe adapted from Williams Sonoma
 
Ingredients:
 
  • 1 head red cabbage, about 2 lb., thinly sliced
  • 2 Tbs. kosher salt, plus more, to taste
  • 3 Tbs. vegetable oil
  • 1 boneless pork loin roast, 4 to 5 lb., tied with kitchen string
  • Freshly ground pepper, to taste
  • 1/4 lb. slab bacon, cut into 1/2-inch dice
  • 1 yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup cider vinegar
  • 1 Granny Smith apple, peeled and grated on a box grater
  • 1 cup apple puree *you can substitute with apple sauce 

In a large bowl, toss the cabbage with the 2 Tbs. salt. Let stand at room temperature, tossing occasionally, for about 1 hour.

Preheat an oven to 350°F. Set a wire cooling rack on a baking sheet.

In a large sauté pan over medium-high heat, warm the oil. Season the pork roast with salt and pepper. Add the pork to the pan and sear until nicely browned on all sides, 3 to 4 minutes per side. Place the pork on the rack-lined baking sheet and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, about 35 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving.

While the pork is roasting, discard the fat from the sauté pan used to sear the meat. Set the pan over medium heat, add the bacon and cook, stirring occasionally, until browned and crispy, about 10 minutes. Add the onion and garlic and cook, stirring to scrape up the browned bits from the pan bottom, until the onion is soft and translucent, 5 to 6 minutes. Add the cabbage, brown sugar and vinegar and stir until well combined. Cover and cook until the cabbage is tender, about 15 minutes. Add the grated apple, cover and cook for 10 minutes more.

In a small saucepan over medium heat, warm the apple puree. Cut the pork into slices 1/2 inch thick. Spread the apple puree on a platter. Top with the cabbage and then the pork. Serve immediately. Serves 6 to 8.

 
Sorella's Broccoli Fritto serves 4-6 
 
Recipe adapted from The Sorella cookbook
 
Ingredients:
 
  • 2 heads broccoli
  • 1/4 cup mayonnaise
  • 1/4 cup chopped pickled hot peppers (like jalapeño)
  • 2 Tbsp. liquid from peppers
  • Salt Black pepper
  • Canola oil (for frying)
  • 1 3/4 cups flour
  • 1 1/2 cups ice water
  • 1/2 cup chopped fresh basil
  • 1/2 cup finely grated Parmigiano-Reggiano

1. Clean and trim the broccoli into florets no bigger than 1 inch wide.

2. For the aioli: Blend the mayonnaise with the peppers and liquid. Add salt and pepper to taste. Set aside.

3. Heat 4 inches of canola oil in a 3-quart saucepan to 360 degrees, or until a drop of water sizzles on the surface.

4. Mix the flour and water in a bowl until just combined; a few lumps are okay. That's your tempura batter.

5. Coat the broccoli florets with the batter, then set (not drop) them into the oil. Don't let them stick to one another. Fry for 2 minutes, until the batter is crispy. Drain the florets on a towel and sprinkle with salt.

6. Place the broccoli on a platter, then top with—in this order—the aioli, the basil, and the Parmigiano-Reggiano. 

Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus
Recipe from Bon Appetit
 
Ingredients:
 
  • 1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
  • 2 teaspoons coarse kosher salt
  • 6 large fresh parsley sprigs
  • 1 lemon, halved
  • 6 garlic cloves, peeled
  • 2 teaspoons plus 1/4 cup extra-virgin olive oil
  • 1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
  • 1 pound fingerling potatoes, cut into 1/2-inch rounds
  • 3/4 cup (or more) low-salt chicken broth
  • 1/4 cup dry white wine
  • 1/3 cup chopped fresh parsley
Directions:
 

Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.

Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.

Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.

Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.

Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.

Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.

An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

 
 

 

Last Week's Recipes!

Fall Salad serves 4

Ingredients:

Candied pecans:

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans

Maple-balsamic dressing:

1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper

8 ounces spinach
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Directions;

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Recipe adapted from Tyler Florence

Pan-Fried Pumpkin Gnocchi with Brown Butter Sage serves 4-6 

The secret to gnocchi is to have a light hand in the mixing. Overworking the dough will result in chewy, tough gnocchi. Use a spatula to mix the dough and then your fingertips to just turn the dough a few times to incorporate the rest of the flour. If you don’t have a flour sifter use a wire whisk to break up any clumps in the flour.

The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). The balsamic vinegar in the sauce gives it a nice tang that cuts through the rich gnocchi. Use a good quality balsamic vinegar.

Ingredients:

1/2 cup skim milk ricotta
1/2 cup pumpkin puree 
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)

Directions:

Preheat oven to 300F

1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.

2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.

3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.

4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat — as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.

5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

Recipe from Steamy Kitchen

Radish and Pecan Salad serves 6-8 

Ingredients:

  • 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
  • 1 cup baby arugula leaves
  • 1 cup parsley leaves, minced
  • 1/2 cup tarragon leaves, minced
  • 1/2 cup mint leaves, cut in a chiffonade
  • 1/2 cup pecans
  • 1/4 cup walnut oil
  • 1/4 cup sherry vinegar
  • 1 radishes, cut into thin slices, preferably using a mandoline
  • 1/4 cup shallot, minced
  • 1/4 cup olive oil
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

Directions:

  1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
  2. Drain the grains into a colander, then set aside until warm to the touch.
  3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

 Recipe from food52

 

Posted 10/22/2014 4:15pm by Jessica and Dominic Green.

 

Hello CSA Members!

Today started off with this view for Dominic as he went out to the field to harvest this morning. The crisp cool weather is refreshing when the sun is shining! 

 fog and field

Today I had the privilege of representing Barrington CSA farming to the BHS students at the PTO sponsored Health Fair. Along with Barrington Natural Farms, The Gentleman Farmer expanded the offerings at the fair from physical, mental and spiritual health services to consider organic food, sustainability and seasonality. Thank you to CSA member and PTO parent Dale Juffernbruch for inviting us to participate!

It was anticipated that approximately 800 students would pass through the Health Fair today. I probably spoke to at least 100 and two of the students that came by were the children of TGF CSA members! It was very eye opening to me (having been out of school for so long...BHS class of '96!) to see just what our average BHS teen knew about Community Supported Agriculture, organic food, and veggies.

Of the kids I asked who visited our table, only two had heard of CSA's before (Seniors who had taken an Earth Science class). When presented with four different veggies which we are currently harvesting: butternut squash, kale, a brussels sprouts stalk and kohlrabi, most teens were able to identify the squash; only two teens were able to identify the kohlrabi at all and they did so without any hesitation. I wasn't surprised about the kohlrabi so much as I didn't know what it was until we began farming (I was 32!). Kale was the second most identified veggie and many spoke of kale chips (a regular favorite). The most common statement about the sprouts was the surprise of them growing on the stalk. 

It was fun to be around the teens, hear their thoughts and gain some inside knowledge on what is and what is not known around sustainable farming in this age set. I am sure that as CSA members those of you who have kids are already talking to yours about food and where it comes from. But if you haven't started, know that its never too late!

 

 


This week you have another autumnal bounty filled with some hard to identify veggies (though you should be fully literate by now ; ). This week's box includes: brussels sprouts, New England Pie Pumpkins, spinach, radishes, broccoli, onions, and cayenne peppers. Below Nicole has provided some recipes to compliment your harvest.

This is the final pick up for Half Share Group A members! We are very grateful to you for your support throughout this season. We will be in touch in November with information about next season and registration instructions. We hope you will consider giving us another go next year! 'Til then, be well and THANK YOU!

 

Your Farmers,

Jessica and Dominic Green


Pick Up Info:

Farm Pick Up Friday, October 24th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, October 25th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, October 26th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be back on the grass. 

 



 In this week's box:

Pie Pumpkins- can be used for jack - o -lanterns or as a baking ingredient.  Ever wonder how to make a Pumpkin Spice Latte at Home?  Look no further! A Recipe is below. We have also included a recipes for Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel and Pan-Fried Pumpkin Gnocchi with Brown Butter Sage. Here is a link on how to make Pumpkin Puree

pie pumpkins

 

Radishes- Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side. We have included a Radish and Pecan Salad recipe below! radishes

 

 

 

 

 

 

 

 

 

 

 

Brussels Sprouts -Cut the sprouts off stem with a sharp knife-- the stem can be composed, discarded, or hung for chickens to peck!  We have included two delicious recipes this week. Try making either Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout or Penne with Brussels Sprouts, Chile and Pancetta! 

sprouts!

Onions- Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads!

onions 
 
Broccoli- Try making Broccoli, Red Pepper, and Cheddar Chowder (recipe below)!
 broccoli
 
Spinach- Sautee or steam to just wilted and add to other greens and 
use as a side dish, or keep raw and add to salads (Fall Salad Recipe below!), smoothies or sandwiches.
 
Cayenne peppers- Extra Spicy and great as a garish. These peppers boast many health Benefits!
 
cayenne pepper
 
 
 
 

Recipes!

Fall Salad serves 4

Ingredients:

Candied pecans:

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans

Maple-balsamic dressing:

1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper

8 ounces spinach
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Directions;

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Recipe adapted from Tyler Florence

Pan-Fried Pumpkin Gnocchi with Brown Butter Sage serves 4-6 

The secret to gnocchi is to have a light hand in the mixing. Overworking the dough will result in chewy, tough gnocchi. Use a spatula to mix the dough and then your fingertips to just turn the dough a few times to incorporate the rest of the flour. If you don’t have a flour sifter use a wire whisk to break up any clumps in the flour.

The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). The balsamic vinegar in the sauce gives it a nice tang that cuts through the rich gnocchi. Use a good quality balsamic vinegar.

Ingredients:

1/2 cup skim milk ricotta
1/2 cup pumpkin puree 
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)

Directions:

Preheat oven to 300F

1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.

2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.

3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.

4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat — as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.

5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

Recipe from Steamy Kitchen

Radish and Pecan Salad serves 6-8 

Ingredients:

  • 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
  • 1 cup baby arugula leaves
  • 1 cup parsley leaves, minced
  • 1/2 cup tarragon leaves, minced
  • 1/2 cup mint leaves, cut in a chiffonade
  • 1/2 cup pecans
  • 1/4 cup walnut oil
  • 1/4 cup sherry vinegar
  • 1 radishes, cut into thin slices, preferably using a mandoline
  • 1/4 cup shallot, minced
  • 1/4 cup olive oil
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

Directions:

  1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
  2. Drain the grains into a colander, then set aside until warm to the touch.
  3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

 Recipe from food52


Last Week's Recipes!

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts 

Ingredients:

  • 1 pound pasta, such as orecchiette, gemelli, or conchiglie
  • 10 ounces arugula, washed and tough stems removed
  • 5 medium garlic cloves, peeled
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup toasted pine nuts
  • 2/3 cup extra-virgin olive oil
  • 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

 

Instructions:

  1. Cook pasta according to the directions on the package.
  2. Meanwhile, combine arugula, garlic, lemon juice, and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.
  3. Drain pasta and return to the pot (but do not return to heat). Add arugula pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.

 

Recipe source: pasta-arugula-pesto-sun-dried-tomatoes-pine-nuts

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Ingredients: 

For the streusel:

  • 1/3 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • Pinch of kosher salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
  • 1 cup chopped pecans, lightly toasted (see note below)

For the batter:

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp. kosher salt
  • 8 Tbs. (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup sour cream

For the glaze:

  • 1/2 cup confectioners’ sugar, sifted
  • 1 tsp. whole milk
  • 1 tsp. vanilla extract

Directions:

Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whir the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve. Makes one 9-inch coffee cake

Baker’s note: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

 
Pumpkin Spice Latte  
Serves 1-2
 
Ingredients: 
  • 2 tablespoons canned pumpkin
  • 1/2 teaspoon pumpkin pie spice, plus more to garnish
  • Freshly ground black pepper
  • 2 tablespoons sugar
  • 2 tablespoons pure vanilla extract
  • 2 cups milk
  • 1 to 2 shots espresso, about 1/4 cup
  • 1/4 cup heavy cream, whipped until firm peaks form (optional)


Equipment
Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender 
Espresso maker or coffee maker

Instructions

  1. Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
  2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
  4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired. Broccoil 

 Recipe from thekitchn.com

Broccoli, Pepper, and Cheddar Chowder serves 4 

Ingredients:

  • 1 small head broccoli (1/2 pound)
  • 1 large boiling potato (1/2 pound)
  • 1 large onion, chopped
  • 1 red bell pepper, cut into 1/2-inch pieces
  • l large garlic clove, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Directions:

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salt water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

Recipe from Gourmet

 

 

 

Posted 10/16/2014 12:03am by Jessica and Dominic Green.



Hello CSA Members!

As the season is nearing its end we are harvesting the last of our crops and prepping the farm for the winter by breaking down irrigation lines and pulling down trellises: items that will be stored in the barn until next season.

We've said thank you and good bye to Farmer Scott - who has worked hard all season out in the field and at the markets. We are grateful for his efforts and help this year and hope to see him again soon.

Now Dominic and Herminio are left to work the field for the first half of the week, and then our worker shares come in Wednesday through Friday to continue to help bring in the crops and wash and pack them for your pick ups over the weekend.

With the cooler weather, darker mornings and shorter days even the cooler crops are slow growing. And yet we have a wonderfully autumnal harvest for you this week with the arrival of pie pumpkins and brussels sprouts, the return of broccoli, kohlrabi and arugula, potatoes from Bob's Fresh and Local and the last of our sweet bell pepper crop and of course some onions and garlic for those amazing stews, soups and broths which this rainy weather calls for.

The kids and I have been patiently waiting for the pie pumpkins to arrive so that we can make our own homemade pumpkin pie as well as roast and snack on the pumpkin seeds. 

At this time, Dominic is looking ahead to next season. He is hoping to offer a third CSA option for next year and once we have the logistics worked out we will be sharing the details of next season with you. 

Nicole has compiled some recipes below to compliment your harvest this week. We hope you enjoy!

 

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com


 

Pick Up Info:

Farm Pick Up Friday, October 17th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, October 18th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, October 19th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be back on the grass.

 


 

In this week's box:

Pie Pumpkins- can be used for jack - o -lanterns or as a baking ingredient.  Ever wonder how to make a Pumpkin Spice Latte at Home?  Look no further! A Recipe is below. We have also included a recipe for Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel. Here is a link on how to make Pumpkin Puree.

Brussels Sprouts -Cut the sprouts off stem with a sharp knife-- the stem can be composed, discarded, or hung for chickens to peck!  We have included two delicious recipes this week. Try making either Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout or Penne with Brussels Sprouts, Chile and Pancetta! 

Kohlrabi (photo below) - this alien looking "cabbage turnip" plant has edible fruit as well as edible leaves. The bulbous part of the plant is actually the root. You can eat it raw for something that tastes a little bit like an apple crossed with a broccoli stem. Using a mandolin you can slice it thinly and add to salads. It can also be cooked.  I have included a for Shaved Kohlrabi with Apple and Hazelnuts!

 

Garlic-Use garlic raw in dressings, salsas and butters. Roast whole bulbs (25 minutes) or individual cloves (20 minutes) to serve with roast meat. Great to use in sauces, casseroles, soups.
 
Onions- Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads!
 
Broccoli- Try making Broccoli, Red Pepper, and Cheddar Chowder (recipe below)!
 
 
 
Arugula- put it on a pizza, wilt it in a pot, or make a pesto (recipe below)!
 
Sweet Bell Peppers- lovely green, orange, yellow, and/or red peppers this week
 
Potatoes (Bob's Fresh and Local) - Need a simple recipe for potatoes? Purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.

 


 Recipes!

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts 

Ingredients:

  • 1 pound pasta, such as orecchiette, gemelli, or conchiglie
  • 10 ounces arugula, washed and tough stems removed
  • 5 medium garlic cloves, peeled
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup toasted pine nuts
  • 2/3 cup extra-virgin olive oil
  • 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

 

Instructions:

  1. Cook pasta according to the directions on the package.
  2. Meanwhile, combine arugula, garlic, lemon juice, and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.
  3. Drain pasta and return to the pot (but do not return to heat). Add arugula pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.

 

Recipe source: pasta-arugula-pesto-sun-dried-tomatoes-pine-nuts

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Ingredients: 

For the streusel:

  • 1/3 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • Pinch of kosher salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
  • 1 cup chopped pecans, lightly toasted (see note below)

For the batter:

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp. kosher salt
  • 8 Tbs. (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup sour cream

For the glaze:

  • 1/2 cup confectioners’ sugar, sifted
  • 1 tsp. whole milk
  • 1 tsp. vanilla extract

Directions:

Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whir the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve. Makes one 9-inch coffee cake

Baker’s note: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

 
Pumpkin Spice Latte  
Serves 1-2
 
Ingredients: 
  • 2 tablespoons canned pumpkin
  • 1/2 teaspoon pumpkin pie spice, plus more to garnish
  • Freshly ground black pepper
  • 2 tablespoons sugar
  • 2 tablespoons pure vanilla extract
  • 2 cups milk
  • 1 to 2 shots espresso, about 1/4 cup
  • 1/4 cup heavy cream, whipped until firm peaks form (optional)


Equipment
Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender 
Espresso maker or coffee maker

Instructions

  1. Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
  2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
  4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired. Broccoil 

 Recipe from thekitchn.com

Broccoli, Pepper, and Cheddar Chowder serves 4 

Ingredients:

  • 1 small head broccoli (1/2 pound)
  • 1 large boiling potato (1/2 pound)
  • 1 large onion, chopped
  • 1 red bell pepper, cut into 1/2-inch pieces
  • l large garlic clove, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Directions:

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salt water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

Recipe from Gourmet

 

 

Last week's recipes

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout   Makes: 4 servings

Ingredients:

  • 10 ounces brussels sprouts, quartered
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large pork tenderloin (about 1 1/4 pounds), butterflied
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1/2 cup diced bacon
  • 1 small yellow onion, thinly sliced
  • 1/4 cup dried cherries
  • 1 tablespoon chopped sage leaves

Directions:

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.

2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.

3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.

4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

Recipe from fitness magazine

Penne with Brussels Sprouts, Chile and Pancetta serves 4

INGREDIENTS

•    Sea salt

•    8 ounces penne

•    2 tablespoons extra virgin olive oil, more for drizzling

•    3 ounces pancetta, diced

•    1 large rosemary sprig

•    6 garlic cloves, smashed and peeled

•    1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)

•    Freshly ground black pepper

•    8 ounces brussels sprouts, thinly sliced

•    2 teaspoons butter

•    Fresh lemon juice, for serving Freshly grated pecorino cheese (optional)

PREPARATION:

1. Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).

2. Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.

3. Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like

Recipe from New York Times

Roasted Butternut Squash Risotto serves 6

Ingredients:

  • 3 lb butternut squash
  • 6 cups nonfat chicken broth
  • 1 medium onion, chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups Arborio rice (9 oz)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
  • 1 teaspoon salt
  • 1 1/2 teaspoons chopped fresh sage
  • 4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Directions:

Roast squash:
Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

Start risotto after squash has been roasting 40 minutes:
Bring broth to a simmer and keep at a bare simmer, covered.

Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

 

Recipe from Gourmet

Shaved Kohlrabi with Apple and Hazelnuts serves 4

Ingredients:

  • 1/2 cup blanched hazelnuts
  • 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
  • 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Kosher salt
  • 1/2 cup torn fresh mint leaves, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

Directions:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Recipe from Bon Appétit

 

 

Posted 10/8/2014 9:04pm by Jessica and Dominic Green.



Hello CSA Members!

Tis an autumnal box this week with crops such as celeriac (pictured below), brussels sprouts, butternut squash, curly kale, kohlrabi, onions, garlic and potatoes. For those who have yet to see celeriac in the box: it is a bulbous, rough root vegetable whose consistency is similar to a potato. It must be peeled before eaten and compliments whipped or mashed potatoes or can act as a substitute for potatoes as well. The green tops can be used for cooking, but more in the form of adding flavor to broths or soups. Generally I have not heard of them being eaten themselves. I enjoyed reading more about celeriac on this blogspot called Herbs - Treat and Taste.

 celeriac

Unlike the greens of celeriac, kohlrabi greens are edible and can act as a substitute for chard, or spinach or kale. Remember kohlrabi also needs to be peeled before it can be eaten and is also good raw. I consider kohlrabi to be a "bookend" crop as it is one of those that is seen at the very beginning of the season and again at the end of the season as it loves the cooler climates.

sprouts on the stalk

The sprouts this week may be on the stalk. Dominic hasn't quite decided how to harvest them yet. If indeed they are on the stalk when you receive them, you will need a sharp knife to cut off the actual sprouts from their base on the stalk. Truth be told, Dominic is not a sprout fan, but he's come around since growing his own. One of our favorite ways to prepare them is to sautee them in a hot pan in grapeseed oil. Slice them first in half and then brown them on their flat side first before stirring them around and heating them through. Sprouts are most delicious when they are still crunchy so be sure not to overcook!

We were so disappointed to not be able to host our picnic this year! The weather was cold, and it did indeed flurry on the morning of last Saturday. We want to reiterate to our members that as CSA members you are welcome to come tour the farm with advanced notice and at a time that is mutually convenient! Please contact Dominic directly at 773-450-8898 or nicole@gentleman-farmer.com to book a time.

We are beginning to harvest the last of what has been planted in the fields as we have about 4 weeks left to the season. Winter breakdown mode has begun. Its hard to believe we have turned this corner!

Here's to a few more great weeks of harvest!

Enjoy!

 

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com


 

Pick Up Info:

Farm Pick Up Friday, October 10th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, October 11th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, October 12th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be back on the grass.

 


 

In this week's box:

Brussels Sprouts -Rule #1 of brussels sprout is don't overcook!  We have included two delicious recipes this week. Try making either Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout or Penne with Brussels Sprouts, Chile and Pancetta! 

Butternut Squash - has a firm but creamy texture. You can either peel the skin, or if you roast it you can leave it on. We enjoy putting it into hearty stews, risottos or roasting it and using it as a side dish. You can also chop and roast and toss in salads for a heartier fall dinner salad. We have included a recipes for Butternut Squash and Kale Lasagna and Roasted Butternut Squash Risotto.

Kohlrabi (photo below) - this alien looking "cabbage turnip" plant has edible fruit as well as edible leaves. The bulbous part of the plant is actually the root. You can eat it raw for something that tastes a little bit like an apple crossed with a broccoli stem. Using a mandolin you can slice it thinly and add to salads. It can also be cooked.  I have included a for Shaved Kohlrabi with Apple and Hazelnuts!

 

Garlic-Use garlic raw in dressings, salsas and butters. Roast whole bulbs (25 minutes) or individual cloves (20 minutes) to serve with roast meat. Great to use in sauces, casseroles, soups.
 
Onions- Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads!
 
Curly Kale -  curly kale will be in your boxes this week. It is excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins. Don't care for kale? Toss it in a smoothie with lots of berries (blueberries or strawberries) and some juice, blend well and you'll trick yourself into enjoying it :)
 
Celeriac or celery root - as mentioned in the body of the newsletter today, celery root is a bulbous root to the celery stalk. It must be peeled in order to eat. The root itself has a starchy, creamy texture which makes it the perfect compliment or substitute to potatoes in a mash (Celery Root and Potato Mash recipe below!). You can also use it roasted, braised, or raw in a salad. Be sure to separate the greens (which can be used in broths or soups) from the root itself for storage.

Potatoes (Bob's Fresh and Local) - Need a simple recipe for potatoes? Purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.

 


 

Recipes!

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout   Makes: 4 servings

Ingredients:

  • 10 ounces brussels sprouts, quartered
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large pork tenderloin (about 1 1/4 pounds), butterflied
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1/2 cup diced bacon
  • 1 small yellow onion, thinly sliced
  • 1/4 cup dried cherries
  • 1 tablespoon chopped sage leaves

Directions:

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.

2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.

3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.

4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

Recipe from fitness magazine

Penne with Brussels Sprouts, Chile and Pancetta serves 4

INGREDIENTS

•    Sea salt

•    8 ounces penne

•    2 tablespoons extra virgin olive oil, more for drizzling

•    3 ounces pancetta, diced

•    1 large rosemary sprig

•    6 garlic cloves, smashed and peeled

•    1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)

•    Freshly ground black pepper

•    8 ounces brussels sprouts, thinly sliced

•    2 teaspoons butter

•    Fresh lemon juice, for serving Freshly grated pecorino cheese (optional)

PREPARATION:

1. Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).

2. Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.

3. Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like

Recipe from New York Times

Roasted Butternut Squash Risotto serves 6

Ingredients:

  • 3 lb butternut squash
  • 6 cups nonfat chicken broth
  • 1 medium onion, chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups Arborio rice (9 oz)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
  • 1 teaspoon salt
  • 1 1/2 teaspoons chopped fresh sage
  • 4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Directions:

Roast squash:
Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

Start risotto after squash has been roasting 40 minutes:
Bring broth to a simmer and keep at a bare simmer, covered.

Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

 

Recipe from Gourmet

Shaved Kohlrabi with Apple and Hazelnuts serves 4

Ingredients:

  • 1/2 cup blanched hazelnuts
  • 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
  • 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Kosher salt
  • 1/2 cup torn fresh mint leaves, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

Directions:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Recipe from Bon Appétit

 


 

Last Week's Recipes!

Butternut Squash and Kale Lasagna serves 8

Ingredients:

  • 4 Tbsp unsalted butter
  • 1⁄4 cup all-purpose flour
  • 4 cups whole milk
  • bunch kale, stemmed and chopped (about 6 packed cups)
  • 1⁄2 tsp nutmeg
  • Kosher salt
  • Pepper
  • 2 cups shredded mozzarella
  • 1 1⁄2 cups grated pecorino
  • 8 oz lasagna noodles (not no-boil)
  • 1⁄2 medium butternut squash (about 1 lb), peeled and sliced 1 ⁄4-inch thick

Directions:

  1. Melt butter in a large pot over medium heat. Add flour and cook, stirring occasionally, 1 minute. Pour in milk, whisking, and bring to a simmer, whisking occasionally. (Mixture may be lumpy.) Stir in kale, cover, and simmer until kale is wilted, about 5 minutes. Add nutmeg and season to taste with salt and pepper.

  2. Combine cheeses in a bowl. Arrange 1/3 of uncooked lasagna noodles in a 5- or 6-quart slow cooker, breaking to fit. Top with 1/3 of kale mixture, 1/3 of cheese, and 1⁄2 of squash. Repeat, layering with remaining ingredients.

  3. Cover and cook on low until squash is tender and lasagna is starting to brown around edges, about 3 hours. Let stand 15 minutes; serve.

Recipe from Parade

Spaghetti Squash with Pomodoro Sauce serves 4

Ingredients:

  • 1 spaghetti squash (about 1 1/2 lb)
  • Vegetable-oil cooking spray
  • 2 cloves garlic, peeled and minced
  • 1 small onion, finely chopped
  • 2 tsp olive oil
  • 1 can (28 oz) diced plum tomatoes
  • 3 tbsp tomato paste
  • 1 tsp white wine vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • Fresh basil

Directions:

Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil. 

Recipe from SELF Magazine

Celery Root and Potato Mash

Ingredients:

  • 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 1/2 cup (or more) whole milk
  • 1/4 cup chopped celery leaves

Directions:

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper. 

Recipe from Bon Appétit

Rosemary Pork Chops and Apple Cabbage Salad serves 4

Ingredients:

  • 4 whole Pork Chops, room temperature
  • 1/2 head Cabbage, chopped into thin strips + 4 whole cabbage leaves
  • 1 whole Onion, Finely chopped
  • 1 whole Gala Apple, Diced
  • 1/2 cup Raisins
  • 4 Tbsp dried Rosemary
  • 1 Tbsp Paprika
  • 2 Tbsp Garlic Powder
  • 2 whole Bay Leaf
  • 1/2 cup Chicken Broth
  • 2 tsp Sea Salt
  • black Peppercorns, Cracked

Directions:

  1. Preheat oven to 340 F.
  2. Combine the seasonings (rosemary, paprika, garlic powder, cumin seeds, salt and cracked peppercorns). Generously season the pork chops on both sides and gently rub in with your hands.
  3. Heat 3 tbsp of olive oil in a skillet large enough to contain the 4 pork chops without them touching on high heat. When pan is sizzling hot, sear the pork chops for 3 minutes on one side until you get a nice golden crust. Turn over with tongs and brown for another 2 minutes on the other side. Remove from the skillet and reserve on a plate.
  4. Add 1 tbsp of olive oil in the same skillet where you browned the pork chops and saute the onions on medium heat for 5 minutes until tender. Dice the apple and add to the onion. Saute for 3 more minutes until the apple begins to soften.
  5. Wash the cabbage head, gently detach 4 whole leaves and reserve. Cut the cabbage in half: reserve one half for another time and slice the other half into thin strips. Add the cabbage strips to the pan, saute for a few minutes to combine with the apples and onions, then add the broth and scrape the brown bits stuck at the bottom of the skillet with a wooden spoon. Cook for 5 more minutes.
  6. Transfer the cooked apple-cabbage mixture of the skillet to a large baking dish, tuck two bay leaves in and sprinkle with raisins. Add the pork chops on top and cover each one with a cabbage leaf, tucking the edges of the leaf under the pork chop. Cover the dish with aluminium foil and cook for 2:30 hours at 340 F. The meat will be extra tender!

Recipe from Primal palate 

Fudgy Vegan Beet Cupcakes serves 10

Ingredients:

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 3/4 cup raw turbinado OR granulated sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt

Directions:

  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
  6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
  7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

Recipe from The Minimalist Baker

 

 

 

 

Posted 10/1/2014 2:42pm by Jessica and Dominic Green.

 

Hello CSA Members!

Happy October! Well we are expecting our first frost over the weekend -- with a chilly high of 52 degrees on Saturday -- we are watching the thermometer and the weather closely! Our broccoli is looking very nice and will be ready for harvest most likely next week. Our seed garlic and shallots have arrived for next season's planting. We will be separating all cloves from the bulbs in preparation for planting next week. We will have to mulch heavily to protect over winter -- the farmer's almanac is expecting worse temperatures then last winter! Hard to believe that is possible! The mulch will also help to keep the weeds down next spring as we wait for the green shoots of the garlic scapes to be our first harvest next season. The seed garlic and shallots are expensive, so we need to take proper care in order to get a decent harvest out of them for next year. Below are some farm photos Dom took this morning on his arrival at work.

the farm this morning dandelion make a wish

The current temperatures outside are just beautiful this past week and the past few days. Dominic loves this current weather which makes laboring outside a refreshing place to work! Next week our 2nd broccoli plantings will be ready for another harvesting, and this week we bring to you a new crop from TGF called celeriac. Celeriac (see below) is the knobby, rough root of celery. It must be peeled before use, but adds wonderful flavor and consistency to whipped or mashed potatoes. Many people use it in soups, or cut into matchsticks for a celery root salad, or braise them with other root veggies like the beets that are coming to you from Radical Root Farm this week. You can also roast them, or turn them into roasted root chips with the beets: lightly salted-- what a great snack for after work! Be sure to separate the celery root leaves from the bulbous root itself when storing in the fridge, as it will keep both parts fresher longer like carrots, radishes or beets and their greens. Celery root greens are edible, but usually used more to flavor broths, soups or as a garnish.

cleriac root and its leaves

Picnic goers this weekend! We have had a GREAT response for the farm BYOPicnic this Saturday from 4-7pm at the farm. We will send out directions and a" what to expect" email by end of day tomorrow, but please, those who plan to attend pay attention to the weather! It is due to be very chilly: a high of 50! Bring coats, layers, closed toed shoes, warm socks, warm drinks and blankets!! And also please remember it is a BYOPicnic -- we provide the S'Mores ingredients and the bonfire, you bring the rest (think Ravinia picnic without the music)!  Due to our sharing property with a horse farm, we are not able to have our members' pets on the farm. We are very sorry for this as we know they are family too, but we thank you in advance for your understanding! Those who have CSA pick up this weekend and would like to pick up at the picnic in lieu of your regular pick up may do so: please let nicole@gentleman-farmer.com know by Friday. All others will pick up as usual.

Harvest list and recipes below.

Enjoy!

 

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com


Pick Up Info:

Farm Pick Up Friday, October 3rd from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, October 4th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, October 5th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be back on the grass.


In this week's box:

Butternut Squash OR Spaghetti Squash- Butternut squash has a firm but creamy texture. You can either peel the skin, or if you roast it you can leave it on. We enjoy putting it into hearty stews, risottos or roasting it and using it as a side dish. You can also chop and roast and toss in salads for a heartier fall dinner salad. We have included a recipe for Butternut Squash and Kale Lasagna.

Spaghetti Squash- is unique as it tastes of a mild winter squash but has the consistency of an angel hair pasta. We love to actually substitute our pasta primavera or marinara with spaghetti squash. A recipe for Spaghetti Squash with Pomodoro Sauce is below. Its a wonderfully filling alternative for a vegetarian option.

Beets - (Radical Root) Its that time of year for beets to come back to throw in with a wonderful mixed root veg roasted side. It adds color to your plate when added in with the other root and winter veggies in your box this week. Also with the weather so cold, borscht is a perfect warming meal! If you're in a baking mood this week, we have included a recipe for Fudgy vegan cupcakes with pureed roasted beets and a dusting of cocoa powder.

Celeriac or celery root - as mentioned in the body of the newsletter today, celery root is a bulbous root to the celery stalk. It must be peeled in order to eat. The root itself has a starchy, creamy texture which makes it the perfect compliment or substitute to potatoes in a mash (Celery Root and Potato Mash recipe below!). You can also use it roasted, braised, or raw in a salad. Be sure to separate the greens (which can be used in broths or soups) from the root itself for storage.

Farao Cabbage - (Radical Root) this cabbage comes to you from our friends at Radical Root. Farao is an attractive deep green variety with tender thin, crisp, peppery sweet leaves. Try making Rosemary Pork Chops and Braised Apple Cabbage Salad for dinner this week!

Eggplant - This week we believe you will be getting white Eggplant in your box. It is delicious lighlty breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush (recipe below!). Also here is a link to 15 Easy Eggplant Recipes from Real Simple. Let us know if you give any a try!

Lacinato Kale - Deeply textured leaves and a tender mild flavor make this kale a great choice for many recipes.

mix of peppers - sweet bell, cubanelle and hot.


Recipes!

Butternut Squash and Kale Lasagna serves 8

Ingredients:

  • 4 Tbsp unsalted butter
  • 1⁄4 cup all-purpose flour
  • 4 cups whole milk
  • 1 bunch kale, stemmed and chopped (about 6 packed cups)
  • 1⁄2 tsp nutmeg
  • Kosher salt
  • Pepper
  • 2 cups shredded mozzarella
  • 1 1⁄2 cups grated pecorino
  • 8 oz lasagna noodles (not no-boil)
  • 1⁄2 medium butternut squash (about 1 lb), peeled and sliced 1 ⁄4-inch thick

Directions:

  1. Melt butter in a large pot over medium heat. Add flour and cook, stirring occasionally, 1 minute. Pour in milk, whisking, and bring to a simmer, whisking occasionally. (Mixture may be lumpy.) Stir in kale, cover, and simmer until kale is wilted, about 5 minutes. Add nutmeg and season to taste with salt and pepper.

  2. Combine cheeses in a bowl. Arrange 1/3 of uncooked lasagna noodles in a 5- or 6-quart slow cooker, breaking to fit. Top with 1/3 of kale mixture, 1/3 of cheese, and 1⁄2 of squash. Repeat, layering with remaining ingredients.

  3. Cover and cook on low until squash is tender and lasagna is starting to brown around edges, about 3 hours. Let stand 15 minutes; serve.

Recipe from Parade

Spaghetti Squash with Pomodoro Sauce serves 4

Ingredients:

  • 1 spaghetti squash (about 1 1/2 lb)
  • Vegetable-oil cooking spray
  • 2 cloves garlic, peeled and minced
  • 1 small onion, finely chopped
  • 2 tsp olive oil
  • 1 can (28 oz) diced plum tomatoes
  • 3 tbsp tomato paste
  • 1 tsp white wine vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • Fresh basil

Directions:

Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil. 

Recipe from SELF Magazine

Celery Root and Potato Mash

Ingredients:

  • 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 1/2 cup (or more) whole milk
  • 1/4 cup chopped celery leaves

Directions:

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper. 

Recipe from Bon Appétit

Rosemary Pork Chops and Apple Cabbage Salad serves 4

Ingredients:

  • 4 whole Pork Chops, room temperature
  • 1/2 head Cabbage, chopped into thin strips + 4 whole cabbage leaves
  • 1 whole Onion, Finely chopped
  • 1 whole Gala Apple, Diced
  • 1/2 cup Raisins
  • 4 Tbsp dried Rosemary
  • 1 Tbsp Paprika
  • 2 Tbsp Garlic Powder
  • 2 whole Bay Leaf
  • 1/2 cup Chicken Broth
  • 2 tsp Sea Salt
  • black Peppercorns, Cracked

Directions:

  1. Preheat oven to 340 F.
  2. Combine the seasonings (rosemary, paprika, garlic powder, cumin seeds, salt and cracked peppercorns). Generously season the pork chops on both sides and gently rub in with your hands.
  3. Heat 3 tbsp of olive oil in a skillet large enough to contain the 4 pork chops without them touching on high heat. When pan is sizzling hot, sear the pork chops for 3 minutes on one side until you get a nice golden crust. Turn over with tongs and brown for another 2 minutes on the other side. Remove from the skillet and reserve on a plate.
  4. Add 1 tbsp of olive oil in the same skillet where you browned the pork chops and saute the onions on medium heat for 5 minutes until tender. Dice the apple and add to the onion. Saute for 3 more minutes until the apple begins to soften.
  5. Wash the cabbage head, gently detach 4 whole leaves and reserve. Cut the cabbage in half: reserve one half for another time and slice the other half into thin strips. Add the cabbage strips to the pan, saute for a few minutes to combine with the apples and onions, then add the broth and scrape the brown bits stuck at the bottom of the skillet with a wooden spoon. Cook for 5 more minutes.
  6. Transfer the cooked apple-cabbage mixture of the skillet to a large baking dish, tuck two bay leaves in and sprinkle with raisins. Add the pork chops on top and cover each one with a cabbage leaf, tucking the edges of the leaf under the pork chop. Cover the dish with aluminium foil and cook for 2:30 hours at 340 F. The meat will be extra tender!

Recipe from Primal palate 

Fudgy Vegan Beet Cupcakes serves 10

Ingredients:

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 3/4 cup raw turbinado OR granulated sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt

Directions:

  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
  6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
  7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

Recipe from The Minimalist Baker

 


Last week's Recipes!

Acorn squash stuffed with quinoa and roasted almonds

recipe adapted from Whole Living
serves 4  

Ingredients:

  • 2-4 small acorn squashes, halved and seeds removed*
  • 3 tablespoons extra virgin olive oil, divided, plus more for brushing on the squash
  • fine sea salt and fresh ground pepper
  • 1 cup dry, quinoa, rinsed
  • 2 cups filtered water
  • 1/2 cup chopped fresh parsley*
  • 1/2 cup feta, crumbled
  • 1/2 cup raw almonds with skins, coarsely chopped
  • 2 teaspoons red-wine vinegar

Instructions:

Let's begin by roasting up the acorn squash. Preheat oven to 425 degrees. 

Cut your squash in half. After you cut your squash in half, scoop out all the seeds and membranes, using either a spoon or a melon baller.

Next, brush each squash half with a bit of olive oil, and season with some salt and pepper.

Roast the squash cut-side down on a baking sheet until tender when pierced with a fork, and caramelized, about 15-25 minutes. It may take longer or shorter, depending on the size of your squash. I had a larger acorn squash, so it took mine about 25 minutes.

While the squash is cooking, bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a small sauce pan.

Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes.

The quinoa is done when its tender and you can see the little quinoa curlicues.

Let the quinoa cool just a bit and then fluff with a fork.

While the quinoa and squash are cooking, wash and chop up your parsley and toast up the almonds. You can also toast up the almonds ahead to time to save a step. Just store them in covered container till you’re ready to use them.

Coarsely chop up the almonds.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes. Transfer the nuts to a paper towel lined plate to get the grease off. Sprinkle the almonds with some fine sea salt. Set them aside.

In a large bowl, combine the quinoa, 1/2 cup chopped parsley, 1/2 cup feta, almonds, 2 teaspoons red-wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.

Fill up your squash halves with the quinoa and dig in.

Got leftover quinoa? Just reheat it in a skillet with a touch of coconut oil or in the microwave.

 

Chicken with Lemon-Leek Linguine

Serves 4

Ingredients:

  • 6 ounces uncooked linguine
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 3 garlic cloves, thinly sliced*
  • 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)*
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley*

Instructions:

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Recipe from Cooking Light

http://www.cookinglight.com/food/everyday-menus/quick-easy-pasta-recipes/chicken-lemon-leek-linguine-recipes

Baba Ganoush adapted from inspiredtaste.com

We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion: make two batches, you won't regret it!

Yield: 6 (1/3 cup) servings

Ingredients:

  • 2 medium eggplants (about 2 pounds or 900 grams)*
  • 1/4 cup (60 ml) tahini (sesame paste) 1/4 cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced 
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon olive oil, optional

Directions:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). 

Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

 

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

serves 2 to 4

Ingredients:

2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed*
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated*
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Directions:

Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Recipe from http://www.howsweeteats.com/2013/10/autumn-arugula-salad/

 

 

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