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October
2010
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Vol
1, Issue 21
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The
Fresh Picked
Fall Season Week 5
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0RDER
YOUR TURKEY TODAY!
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Fresh Turkey's from Maple Lawn Farms.
Back by popular demand we are now taking orders for
Thanksgiving Turkeys! Local &
free-range, packaged fresh just days before Thanksgiving. and
distributed at our Chevy Chase and Potomac locations. Click
Here to order you Thanksgiving Turkey Now!
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A
WIDER CIRCLE: GIVE LOCAL FOOD FOR LOCAL FOLKS
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Please
consider purchasing a box of the season's harvest for a family in
need this Thanksgiving. Last year Norman's Farm Markets
partnered up with A
Wider Circle to provide families in need with local produce for
the holidays. It was such a success that we are making this an
annual tradition. If you would like to help a family have a
healthy meal for Thanksgiving please consider purchasing a Norman's
"Crop Circle" for $15 or $25. If you would like to contribute
please ORDER NOW!
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WELCOME
TO NORMAN'S MOUNT PUMPKIN OF SILVER SPRING
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MOUNT PUMPKIN. Join us this October at our
neighborhood pumpkin patch in the heart of Silver Spring. Perfect
setting for the kids to romp around on the haystacks and enjoy a
cup of cider. Snap a photo, or pick the perfect pumpkin. Fenton Street &
Thayer Avenue. Open Daily 10am-7pm, October. Facepainting
& live music on the weekends.
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EGGS!
NEW CSA ITEM
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This
week we will begin bringing local, free-range eggs from Fox Hollow Farms to include as an option in the
CSA. It may take a week or so to get our order right so bare with
us. This product will only be available to CSA members.
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| WHAT'S
COOKING |
 Last week I said I was going to take on the cushaw
squash and that's exactly what I did. I took the squash and cut it
down into big chunks and de-seeded it then put it in the oven with
about an inch of water in the pan and cooked it at 350 degrees for
about an hour until it was soft and a fork could go through it. I
then scooped out all the meat and pureed the whole squash. I used
some for the cushaw pie recipe I posted last week and some I used
for the soup I posted below this week. Both are amazing! The
cushaw is nice and sweet and thick and creamy. Any extra squash
that you have and are not using you can put in the freezer to take
out sometime this winter to use. To freeze squash you must cook
beforehand and puree for best results. Some say the cushaw squash
can last up to a year in a cool, dark storage place like your
basement. How about that for some go-to winter delights. A few
days later we are still enjoying the wonderful soup...even the kids
love it!
Jeff is on the road quite a bit this week so I will do a short
market report in his place. Granny Smith and Cameo apples are now
in as well as the ever-delicious Nittany. Jeff is on the search
for Romanesco, Cheddar, and Purple Cauliflower to have this week.
Much of the Fall produce is extremely late this year due to our
summer weather conditions. Beets have been in now and delicious as
well as the adorable radishes we have been getting. They are
crispy and mild, gorgeous in salads. Dinosaur Kale has been my
favorite item this past week, I have been making kale chips quite
often that my daughter and I snack on and love putting the kale in
soups. You can taste the healthy with every bite! Enjoy all the
Fall produce we are getting...my favorite veggie season!
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SWEET POTATO HASH
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The more I cook,
the more I see how some of my favorite recipes come about when I'm
trying to use up ingredients in my kitchen. It really forces you to
get creative and more often than not the results are pretty darn
good.
This week I had
randomly stewed an entire pork shoulder early on a Sunday morning
(don't ask) and never ended up using it that day. By Monday it was
do or die and I really didn't want to waste it considering it was
from a free-range, locally raised organic pig so that would be like
lighting money on fire.
With shredded pork
in hand, and an abundance of sweet potatoes from my Norman's CSA, I
decided a hash was totally the way to go. Add some chipotles,
onions and fried eggs and this little dish managed to make it onto
the Carter House Favorites list last night.
Check out the
recipe after the jump
Sweet
Potato Hash
(serves 4)
3 sweet potatoes shredded
1 2.5 lb pork should trimmed of fat
1 yellow onion diced
1-2 chipotle peppers chopped
1 fried egg per person
Stewing the
pork shoulder:
Bring a large pot of heavily salted water to a boil
Add the pork shoulder and � of the diced onion to the water and
bring to a boil. Scoop off any grey foam that comes to the surface
in the first few minutes
Reduce heat, cover partially and cook for 1.5 hours.
Allow meat to cool in the water then remove from the pot Shred (a
fork or your fingers will work) all of the pork and put aside
Making the
hash:
- Heat a large skillet (ideally iron) and add approximately 2-3
tablespoons of olive oil
- Add onions and shredded potatoes
- Cook for approximately 5 minutes
- Add chipotles and pork
- Continue to cook until slightly crispy
- While the hash is cooking, fry up an egg for each person.
- Serve the hash hot and topped with a fried egg
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INDIAN
SPICED CAULIFLOWER AND POTATOES
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1 (1 3/4 lb) head of cauliflower, cut into
3/4 inch wide florets
1 1/4 pound Yukon Gold or Carolla
potatoes, cut into 1/2 inch cubes
5 TBS vegetable oil
1/2 tsp cumin seeds
3/4 tsp salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tsp minced fresh jalapeno, including
seeds
2 tsp minced fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp tumeric
1/4 tsp cayenne
1/2 cup water
Put oven rack in upper third of oven and
place a shallow baking pan on rack. Preheat oven to 475 degrees.
Toss cauliflower and potatoes together in a bowl with 2 TBS oil,
cumin seeds, and 1/4 tsp salt. Spread in hot baking pan and roast,
stirring occasionally, until cauliflower is tender and browned in
spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion,
garlic, jalapeno, and ginger in remaining 2 TBS oil in a heavy
12-inch skillet over moderate heat, stirring frequently, until very
soft and beginning to turn golden, 8 to 10 minutes. Add ground
cumin, coriander, tumeric, cayenne, and remaining 1/2 tsp salt and
cook, stirring constantly, 2 minutes. Stir in water, scraping up
any brown bits from bottom of skillet, then stir in roasted
vegetables.
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CUSHAW
SQUASH SOUP WITH LOTS OF FARM MARKET VEGGIES
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Recipe Courtesy
Eris
So that cushaw squash that was sitting in on my kitchen island
finally got cooked. I chopped up the squash and de-seeded and
roasted in the oven for about an hour at 350. Yes that's right I
had a LOT of squash. We went to our neighbors for dinner so I made
the cushaw squash pie recipe that I posted last week and it was
delish! I pureed the rest of the squash and put it away in the
refrigerator until I had something to do with it. A couple days
later I decided to take all the veggies that were sitting in my
refrigerator and clean house, put it in a big pot and make soup.
It was absolutely amazing and I still have more to eat!
Ingredients
2 cups pureed cushaw squash (or any fall squash)
1 medium onion, diced
3 carrots, diced
2 heads broccoli, chopped
2 zucchini, diced
1/2 head kale, chopped
1 green pepper, diced
4 cups chicken stock
2 cups water
1 teaspoon ginger, chopped
Salt, pepper, and garlic powder to taste
Directions
Roast cushaw squash in oven at 350 for an hour or until soft.
Scoop out meat and puree. This step may be done a day or so before
hand and kept in the refrigerator.
Heat large pot on med high heat and saute onion until soft then
add green pepper, zucchini and carrots. Saute for 5 minutes then
add broccoli, squash, kale, chicken stock, and water. Bring to a
boil, cover and simmer for 25-30 minutes until veggies are
soft.
Then I took a blender wand and added the ginger and blended the
veggies briefly so a small portion of the soup including the ginger
blended together but leaving about 3/4 of the veggies un-blended.
Stir the soup and heat to a boil and season with salt, pepper and
garlic. Serve and enjoy!
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APPLE CAKE
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Ingredients
2 lbs. tart apples, chopped
1 1/2 c. sugar
2 1/2 c. flour
1 1/2 tsp baking soda
1 Tbs. baking powder
1 1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp mace
2 eggs
1/4 c. oil
1/2 c. buttermilk
2 tsp vanilla
1/2 c. raisins, currents or chopped walnuts (optional)
Directions
Combine apples with sugar and set aside 15 min. Meanwhile sift
flour, baking soda, baking powder, cinnamon, ginger, nutmeg and
mace. Mix eggs, oil, buttermilk, vanilla, and raisins or currents
or chopped walnuts. Add apples to the dry ingredients, then stir
in the liquid mixture. Pour into oiled 9x13 baking pan. Bake @ 350
deg. 45-50 min until toothpick comes out clean.
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NEW ROADSIDE STANDS HOURS OF
OPERATION
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Chevy Chase
9 am - 7 pm Daily
Bethesda
9am-7pm Saturday
9am-6pm Sunday
4:30-7pm Thursday (CSA ONLY)
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2011 CSA SIGN UP WILL BEGIN IN
JANUARY FOR RETURNING MEMBERS AND OPEN TO NEW MEMBERS IN FEBRUARY
2011.
LOOK FOR EMAIL REMINDERS COMING THIS WINTER.
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CSA
Seasons
Spring
Season
Week
of June 1st - Week of July 19th
Summer
Season
Week
of July 26th - Week of September 13th
Fall
Season
Week
of September 20th - Week of November 8th
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CSA Pickup Locations &
Times
Chevy
Chase
Tuesday 4pm-7pm (Ohr Kodesh Congregation)
Sunday 12pm-5pm
Potomac
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Geneva Presbyterian Church
Wednesday 4pm-7pm
Bethesda
Thursday 4:30pm-7pm
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At The Root of the Farm to Table
Movement
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Enjoy
and have a wonderful week!
Jeff, Eris and John Norman
Norman's Farm Market
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