Winter Share #7
My Fine Homestead Newsletter

In This Issue:

  1. Announcements
  2. Your Box this Week
  3. Recipe - Lasagna with Roasted Cauliflower, Ricotta & Spinach
  4. On the Farm . . .

  • This is the 7th week of Winter Shares.

  • Remaining box dates are: February 21, March 7 & 21.

  • 2018 CSA Shares are available now. Join our farm for the Year or for a season (Spring, Summer, Winter.)
In Your Box 
Microgreen Mix - mostly Clover with a little Arugula, Dill, Curly Cress, Fenugreek, Radish - use as a garnish or add to salads, sandwiches, eggs, etc. Keep in plastic bag in the fridge for a week.
Sweet Winter Spinach - 1/3 lb Because of the poor germination last fall, there isn't a lot but boy does it taste good!
Potatoes - 1 1/2 lb German Butterball, yellow skin & yellow flesh, this potato is all-purpose. (last of the season)
Onion - 3 or 4 yellow/red combo (last of the season)
Garlic - 1 bulb
Eggs - 1 dozen

 MES member boxes:
Eggs - 2 dozen & 1 chicken

Lasagna with Roasted Cauliflower, Ricotta & Spinach

The toasty roasted cauliflower blends perfectly into tofu ricotta and gives the lasagna so much flavor. The sauce cooks right with the lasagna. A handful of olives scattered on top gives a salty kick.
This recipe fills an 8-inch pan to the top to serve 6.

Roasted Cauliflower Ricotta
1 medium-size head cauliflower, chopped into 1/2 inch pieces
2 teaspoons olive oil
1/2 teaspoon salt
1 pound extra-firm tofu
1/4 cup nutritional yeast flakes
2 tablespoons freshly squeezed lemon juice
Several pinches freshly ground black pepper

Red Sauce
1 (28 ounce) can crushed tomatoes with basil
2 tablespoons chopped fresh thyme
3 cloves garlic, minced
1/2 teaspoon salt

To assemble
8 ounces lasagna noodles, broken in half, cooked in salted water
1 1/2 cups chopped fresh spinach
1/4 cup chopped black olives

Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place cauliflower on the sheet and drizzle the oil over it. Spray it with non-stick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss with your hands to disperse salt. Spread cauliflower in a single layer and bake for 10 minutes, then flip with a spatula. Bake another 15 to 20 minutes, until lightly browned, tender, and toasty.
In the meantime, crumble tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well.
When the cauliflower is done, transfer it too the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn't seem to be mashing enough with the potato masher, a few pulses in a food processor should get it nice and crumbly. Set aside.
To prepare sauce, mix all its ingredients together and set aside.
Preheat the oven to 350 degrees Fahrenheit. Pour a thin layer of red sauce on the bottom of any 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce.
Repeat the process one more time, creating another identical layer. For the top layer it's a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn't have any spinach. Sprinkle with a layer of olives and press it into the tofu.
Bake for 40 minutes, until the top is browned.

Instead of (or in addition to) olives, place thinly sliced fresh tomatoes on top.
Tuck big cloves of roasted garlic into the layers; use about a 1/4 cup
Saute some mushrooms and add them right under the spinach
Chop a roasted red pepper into the sauce

On the Farm . . . 
Some pictures of what we've been up too these last weeks.
The woolly sheep in their lean-to looking out at winter.
The pigs love the attention Aidan freely gives them.
Frozen Spinach
The seeds have been ordered (that's what I was working on in the picture above) and delivered, the field plans are almost completed, and the planting schedules are being finalized. We are getting ready for the main growing season for 2018.
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