Week #22 (10/25 & 28)

This week your basket contains: RAINBOW CARROTS, sweet peppers, and broccoli and/or cauliflower, lettuce, potatoes, onions, and cabbage .

PUMPKIN PICK UP WEEKEND was a smash hit! We had a blast having so many of you come out to the farm.  It is always a pleasure to be able to put a face to the names we all too often only know from your baskets.  We do still have pumpkins left, so if you weren’t able to make it out over the weekend, send us an email and we can arrange to have you come out another day to get a nice carving pumpkin for your porch.

Broccoli and cauliflower production is steadily picking up.  This recipe can be made with broccoli instead of cauliflower or with a combination of the two.


2 cups potato chunks

1 cup chopped onion

2 cups cauliflowerets

1 ½ tsp. salt

1 cup chopped carrot

4 cups stock or water

3 medium cloves garlic

Place above ingredients together in pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender or food processor until smooth and creamy. Transfer to a kettle or double-boiler and heat gently while whisking in: 1 ½ cups grated cheddar,  ¾ cup milk, ¼ tsp. dill weed, ¼ tsp. ground dill or caraway seed (or ½ tsp. whole seed), ¼ tsp. dry mustard, and black pepper. Steam or sauté 1 ½ cups more cauliflowerets and add to soup. Just before serving whisk in ¾ cup of buttermilk. Top with chopped scallions.  Serves four to five.  From the Moosewood Cookbook.


1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
1 large carrot, sliced into ¼-inch rounds
¼ cup chicken stock, or water
¼ cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
Preheat the oven to 325 degrees Fahrenheit, and position a rack in the middle of the oven. Peel off and discard from the cabbage any bruised or messy outer leaves. Give the cabbage a quick rinse under cool water, and dry it lightly. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish.  Scatter the onion and carrot over the cabbage, and pour the stock and oil over the whole mess. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish, and return it to the oven to cook until the vegetables are very tender, about an hour more.  When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. Adapted from All About Braising, by Molly Stevens.

The multi-colored carrots in your basket this week are the first of our “winter” carrots (we’ve been pulling our “summer” carrots until now).  They make a striking presentation when used in this recipe


1 Tbsp. extra-virgin olive oil

1 lb. carrots (about 5-6)

6 cloves garlic

2 c. drained, seeded, chopped canned tomatoes

¼ c. fresh mint

3 slices lemon, plus juice from the rest of the lemon

1 Tbsp. sugar

¾ tsp. kosher salt

½ tsp. anise seed

¼ tsp. ground cumin

Freshly ground black pepper to taste

Peel and chop carrots lengthwise into 5×1/2×1/2-inch sticks.  Put oil and carrots in a heavy skillet.  Cook over high heat, stirring often and scraping the browned bits with a wooden spoon, until the carrots have browned nicely, about 10 minutes.  Add garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin; mix well.  Cook until bubbling vigorously, then reduce heat to low.  Cover and cook for 20 minutes.  Stir, turning the carrots.  Cover and cook until the carrots are very soft, 20 minutes more.  Add lemon juice and season with pepper.  Serve hot or at room temperature.  Serves 4. From Eating Well Feb./Mar. 2006.