Winter Share # 3
My Fine Homestead Newsletter
12/1/2016















Liam's photo of our meandering rock wall.

In This Issue:
  1. Announcements
     
  2.    In Your Box  

  3.   Recipes 

    Lentils and Chickpeas with Greens

    Alfredo White Sauce

  4. On The Farm . . .



Announcements

Today is the 3rd winter box.  Upcoming Winter Share dates (1st & 3rd Thursday of each month) -  December 15, January 5 & 19,
February 3 & 17, March 3 & 17.

If you are receiving this newsletter and you aren't a Winter or Yearly member and you'd rather not continue to receive it, either:
  • scroll to the link at the end of this newsletter and click on the Unsubcribe link or
  • email me and I can remove you. 
But if you want to stay connected and/or like to read the newsletter even though you aren't getting a box anymore - you don't have to do anything. It will show up every first and third Thursday in you inbox. 

Previous newsletters are on our website and our Facebook page.  

?? Questions ?? stacey@myfinehomestead.com  

In Your Box
Radishes - 1 bunch Alpine (a daikon variety)
Sorrel - 1 bunch, Citrus tasting green in the foreground of the picture above. Sorrel enlivens a salad. Stack the leaves, slice crosswise into  thin ribbons, and add as much or little as you'd like. Sorrel can also be added to creamy soups giving an extra bit of viscosity, making the addition of flour unnecessary. Or saute and use as a bed for fish. It does turn a dull khaki color when cooked, but you can green it up somewhat by adding lots of parsley (which goes well with sorrel) to the dish.  
Swiss Chard1 bunch, See Lentil and Chickpeas with Greens recipe in this newsletter.
Kale - 1 bunch Toscano or Dinosaur  
Carrots - 1 bunch
Kohlrabi -
Broccoli - almost 1/2 lb (We debated over whether or not to include this since it is a small amount but decided you could eat it as a snack or add it to another dish to stretch it.) See Alfredo White Sauce recipe in this newsletter.
Squash 1 or 2 spaghetti
Onion - 1 yellow & 1 red
Parsley - 1 bunch
Lentils and Chickpeas with Greens
     from Bon Appetit

2 SERVINGS

½ cup green lentils

3 tablespoons olive oil, divided

½ bunch greens, such as spinach, kale, or Swiss chard, bottom stems trimmed

Kosher salt, freshly ground pepper

1 15-oz. can chickpeas, rinsed

4 cherry tomatoes, halved or quartered if large

1 tablespoon Parmesan or sharp cheddar, cut into small dice

1 lemon, halved

Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.

Alfredo White Sauce
(serves 4 or 5)

4 1/2 Tbl butter
4 1/2 Tbl flour
3 cup milk
1/4 cup grated parmesan cheese
1 package of noodles

 We love this with broccoli and/or chicken, but feel free to use whatever vegetables and/or meat you'd like.

Melt butter in saucepan (choose one that isn't too thin as it may cause the sauce to burn) over low heat. Blend in flour until smooth. Add milk gradually, stirring constantly. Cook over medium heat until thickened, stirring constantly; reduce heat. Simmer for 2 to 3 minutes. Add the parmesan sauce and stir until melted. Pour sauce over steamed vegetables and cooked meat if using.
 
On the Farm . . .
I didn't have time to write something for the newsletter so here are some photos from the past few days that Liam, Aidan, and Marlee took for me.

Enjoy! 

Stacey
Dash hiding in the weeds.