Kretschmann Farm Nov. 17, 2009
don@kretschmannfarm.com www.kretschmannfarm.com
This is the last of the regular veggie deliveries. Please make sure to bring all your boxes back. If you usually take
your box home with you,
transfer your veggies into bags and leave the wooden boxes.
Greetings from the Kretschmanns,
Who could have
asked for a finer November? We’ve
enjoyed the brilliant blue skies as much as anyone,
and the mild weather has been a boon to our final field harvests. Each task has been accomplished in a fraction
of the normal time for this season. As a
result, we’ve been able to comfortably harvest nearly every bit and piece. The late afternoons are pure grace, returning
to the barn with long shadows showing and to the house with glowing
sunsets to our backs.
If you had
indicated an interest in receiving veggies during the winter, we’ll contact you
after Thanksgiving. These boxes are
largely storable vegetables and fruit.
There are larger quantities of each item with the goal to be a month’s
worth. You can opt in or out of each
box, but it’s critical to respond quickly so we can make the necessary
arrangements. This will include coming
up with a one-time dropoff point which is central to
those picking up and usually a location where the produce is protected from
freezing—so we’re always looking for volunteers to host the drop.
Please take note of
any outstanding balance you might have, either for the regular veggie box or
extras you might have gotten. We’ve
mailed out “bills” for the larger amounts, and will wait until mid-December to
mail notes for lesser amounts so we can save mailing costs. We’ll also be mailing out refunds at that
time if you have a credit. We normally
start the signup process for next season in February. If you want to continue next season, you can
avoid the crunch and send on a $75 deposit and we’ll save a spot for you. We’ll then keep you posted in February with
anything new for the upcoming season.
A Happy Thanksgiving and thank you from
Don, Becky, & The
Kretschmann Crew
Veggie ID:
The frilly leaved bulb which looks like celery is fennel. Great just sauted
and simmered with
some strong chicken boulion for a few minutes, or use
in the stuffing for turkey. Long white root-daikon radish.
D's
Pumpkin Pie: Dice unpeeled pie pumpkin, or any
orange fleshed winter squash and boil until tender. (If the squash has dark flesh,
peel first) Drain. Measure out 2 c.of the pumpkin and 1 1/2 c.
milk. Place in blender: 2 eggs, 1tsp. cinnamon, 3/4 tsp. allspice,
1/2 tsp. ginger, 1/8 tsp cloves, 1/2 tsp salt, 3 tbs. flour, 1 c. of the cooked
pumpkin and 1 c. of the milk and puree until very smooth. Pour into mixing bowl. Add remainder of pumpkin and milk and repeat
blending. Mix blended batter with 1 c.
sugar (white or brown) or 3/4 c. honey. (If using honey decrease milk or pumpkin by about 1/2 c.) Fill your favorite pie crust with batter and
bake @ 325 deg. about 1 hr. or until firm. The batter may be frozen in a
plastic milk jug until ready to use. So make a larger batch and pull it out of
the freezer for a homemade pie anytime.
Carrots
with Cranberries: Combine 1 grated apple, 4 c. grated carrots,
1 c. cranberries, 4 tbs
brown sugar, 1/2 tsp salt, and 1/2 c. cider.
Place in buttered cassarole dish and dot with
butter.
Cover,
and bake in @350 deg. for 40 min., stirring once.
Swedish Apple Ring:
Basic sweet yeast dough—easy way. Microwave1 c. milk in larger pyrex measuring cup until it just
starts to boil. Add ¼
c butter, 1 tsp salt. Allow 1
tbsp. powdered yeast to soften in ¼ c. warm water. Place milk in breadmaker
or mixing bowl. Add ½ c. sugar or honey,
1 tsp lemon zest, and the softened yeast.
Then add about 5 c. flour. (I
usually go ½ whole wheat and keep it to about 4 1/2c. if using the bread
mixer—otherwise add flour until it’s soft dough) Let rise in warm place until doubled in bulk
or use the “dough” option on the breadmaker. Dice 2 apples, mix
with 1 tsp cinnamon, ½ c. walnuts meats, and ½ c. brown sugar. When dough is ready, divide into two and roll
each out to about 6”x16”, brush with melted butter and spread half the apple
mixture on top evenly. Roll like jelly
roll and place on greased cookie sheet in a ring, pinching the ends
together. Cut with scissors at 1”
intervals almost through ring and turn slices slightly. Let rise until doubled and bake @ 375 deg. 25
min. While warm, drizzle with powdered
sugar icing. Wait till it cools before….Mmmm….
Fresh Apple Salsa: Dice 2 apples, toss with 4 tbs
lime juice. Mince 1 fresh jalepeno, ½ onion. Lightly toast ½ c walnuts and coarsely
chop. Peel and finely sliver 2 tbs.
fresh ginger. Chop small bunch fresh
cilantro. Toss everything well with ¼
tsp. salt. (dried
chili powdered of choice to taste can be substituted for jalepeno)
