This Saturday, November 23rd from 9am - 3pm we are having our Thanksgiving Pop-up Sale! We have an excellent variety of produce, as well as honey, vinegar, jam, beans and hot sauce made from our own hot peppers! Many items will store in your pantry or refrigerator well beyond Thanksgiving, but we do also have some more perishable items like salanova lettuce mix, spinach, broccoli, scallions, fennel, kale and fresh herbs. Click here for some storage tips for roots and squashes, and see below for some recipe ideas! For the sale, enter through the farm stand and our store will be set up in the attached greenhouse (across from our CSA distribution) for warmth and light no matter the weather!
Available at the Pop-up:
Sweet potatoes
Tetsukabuto squash
Autumn Frost squash
Butternut squash
Pie pumpkins
Carrots - 10 lb bags and 3lb bags.
Beets - 10 lb bags and 3lb bags. From Atlas Farm in Deerfield, MA. Certified Organic.
Garlic
Onions - Small yellow onions in 1 pound bags and by the pound. Limited amounts.
Leeks
Scallions
Baby Fennel
Popcorn (on the cob) - 2 lb bags and by the pound.
Mini Daikon - 3lb bags.
Watermelon radishes - 3 lb bags.
Turnips - 3lb bags.
Cabbage (green and purple)
Broccoli - Limited amounts.
Kale
Spinach - Limited amounts.
Salanova lettuce mix
Herbs - Parsley and thyme bunches
Dried lavender and eucalyptus
Hot sauce - Made by Eastern Mass. Provisions from our own habañeros, cayenne, aji rico, fresno peppers and garlic!
Cranberries from Fresh Meadows in Carver, MA. Certified Organic.
Honey from Double B (from hives on the property). Not organic.
Mushrooms from Fat Moon Farm - Farmer’s Mix in 1 pound and 8oz. options. Certified organic.
Raspberry vinegar and jam from Silferleaf Farm in Concord. Certified Organic.
Baer’s Best Beans - 1 pound bags. Grown in South Berwick, Maine. Black Turtle, Italian Cranberry and Light Red Kidney. All are Certified Organic.
Pasta With Kale Pesto and Roasted Butternut Squash
by Melissa Clark, from NY Times Cooking
Ingredients
1½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about ½ pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
⅓ cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving
Preparation
Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
Italian-style beans and greens
from Primary Beans
Ingredients
1/2 pound Cranberry beans
1 white onion
1 carrot
2 stalks celery
Handful parsley
4 tbsp olive oil, divided
Parmigiano Reggiano rind (optional, but highly recommended)
3 cloves garlic
Pinch red pepper flakes
1 bunch greens of choice (escarole, kale, chard, etc), torn into ribbons
Juice of half a lemon
Salt and pepper to taste
For serving: creamy polenta or crusty bread, good olive oil, grated Parmigiano Reggiano
Steps
Rinse beans and place in a large saucepan, covering beans in roughly 1 1⁄2 to 2 inches water, about 4 cups. Salt liberally. Halve the onion, add one half to the pot, and set the other half aside. Cut carrot and celery in half, then add to beans. Tuck the Parm rind in (if using), add a handful of parsley (stems and all), and top with 2 tbsp olive oil. Simmer over low heat with the pot partially covered for 1 1⁄2 to 3 hours, depending on the bean. Start checking for doneness after 1 hour. Stir occasionally and monitor the water level, adding more to keep the beans covered.
Once the beans are cooked through, turn off the heat and cover with a lid. Set aside. Heat the remaining 2 tbsp olive oil over medium-low heat in a large heavy-bottomed pot or Dutch oven. Meanwhile, dice the remaining half of the onion. Once oil is shimmering, add in red pepper flakes and onion. Saute for 5-7 minutes and then add garlic, sauteing for an additional 2-3 minutes. Increase heat to medium and add in greens, seasoning with salt and pepper. Toss greens to thoroughly coat them in onion and oil mixture. Saute for 3-4 minutes, using tongs to continually move the greens around to avoid burning the onion and garlic.
Carefully ladle two scoops of bean liquid into the pot with your greens, taking care not to add any beans. Braise greens with the lid on for 20-25 minutes over medium-low heat. Meanwhile, remove veggies, Parm rind, and easily accessible parsley from beans. Remove the lid from the greens and give them a good stir. Add in lemon juice and toss, sauteing for 3-5 minutes as some liquid evaporates.
Combine beans and remaining liquid with greens, stirring to combine. Taste and adjust seasoning if necessary. Serve over polenta or with crusty bread. Garnish with a glug of good olive oil and a mountain of grated Parm.
Sweet potato cakes
Adapted from Plenty by Yotam Ottolenghi
2 ¼ lb sweet potatoes, peeled and cut into large chunks
2 tsp soy sauce
¾ cup flour
1 tsp salt
½ tsp sugar
3 tbsp scallion, chopped
½ tsp fresh chilli, finely chopped
Lots of butter, for frying
For the sauce:
3 tbsp Greek yogurt
3 tbsp sour cream
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
1 tbsp fresh cilantro, chopped
Steam the sweet potato until soft, then drain in a colander for up to an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand - it should be sticky, so if it's a little runny, add some flour. Melt some butter in a nonstick pan. Use a tablespoon to put mix in the frying pan and flatten slightly with the back of the spoon. and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes. Place between two sheets of paper towels to soak up the excess butter. Serve hot or warm, with the sauce on the side.
Curried Carrot and Coconut Soup
by Mark Bittman, from NY Times Cooking
Ingredients
3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into ½-inch coins
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it
Preparation
Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Sweet “Winter” Slaw
Adapted from Plenty, by Yotam Ottolenghi
For the dressing
6 ½ tbsp lime juice
1 lemon grass stalk, chopped into small pieces
3 tbsp maple syrup
2 tbsp sesame oil
1 tsp soy sauce
½ tsp chilli flakes
4 tbsp light olive oil
For the salad
1 ¼ cups macadamia nuts
2 tsp butter
2 tbsp sugar
½ tsp salt
½ tsp chilli flakes
6 oz shredded savoy cabbage
10 oz shredded red cabbage
1 mango cut into thin strips
1 papaya, peeled, deseeded and cut into strips
1 red chilli, deseeded and cut into thin slices
¼ cup fresh mint leaves, roughly chopped
1 cup fresh cilantro, roughly chopped
To make the dressing, put all the ingredients except the olive oil into a small saucepan, and reduce for five to 10 minutes, until thick and syrupy. Remove from the heat. Once it has cooled down, strain into a bowl, stir in the oil and set aside.
Put the macadamias in a hot frying pan and dry-roast for a few minutes, stirring occasionally, until lightly coloured on all sides. Add the butter and, once it has melted, the sugar, salt and chilli. Use a wooden spoon to stir constantly, to keep the nuts coated in the sugar as it caramelises. Be careful because this will take only a minute or two and the nuts can burn very quickly. Turn out the nuts on to a sheet of greaseproof paper and, once cool, roughly chop them.
Put the shredded cabbage in a large mixing bowl, along with the rest of the salad ingredients. Add the cool dressing, toss and taste. Add salt if you need to, and serve immediately.
Watermelon Radish, Orange & Goat Cheese Salad
from Alexandra’s Kitchen
Ingredients:
1 shallot or half of a small red onion
2 to 3 tablespoons white balsamic vinegar
kosher salt
2 to 3 watermelon radishes
2 to 3 oranges, clementines, grapefruit, etc. (I love Cara Cara oranges, which are sweet, pretty and delicious)
a handful of walnuts, toasted and chopped (see notes)
goat cheese to taste
chives, minced, optional, but they add some nice color
olive oil to taste
Instructions
Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt.
Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
Let sit a few minutes (or longer — it benefits from a brief rest) before serving.