Eight Mile Creek FarmWeek of October 28, 2018
Roberta at her CSA pick up. Notice the awesome bumper stickers on her car 🙂
Meet Roberta Steiner
Roberta and her husband, Don, have been with Eight Mile Creek Farm since 2005. She found our farm at the Schenectady Farmer’s Market. Since then, Roberta has been a CSA customer, good friend, and a big part of our farm family. She and Don live true to their beliefs, including how they eat, being physically fit, and being involved and active in giving back to their community. For Roberta, sourcing her food from local farms began when, as a little girl, she would go to a local farm with her mother to purchase raw milk. ” The more I learn about the commercial production of food,” she says, “the stronger I support organic, responsibly raised/grown food.” Roberta and Don have passed their values of good nutrition on to their daughters, who are also very strong believers in organics. Roberta and Don are true treasures and a very important part of our farm.
Freshly harvested carrots on Eight Mile Creek Farm
Produce for This Last Week of October, 2018
Green Cabbage, Rutabaga, Carrots, Baby Bok Choy, Kale, Radicchio, Tomatoes
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Cabbage and Rutabaga Slaw
1 rutabaga, peeled and cut into 2 by 1/4 inch strips, stems and greens reserved for another use (saute’ with kale or add to soups)
3/4 cup walnut halves
1 1/2 Tbsp molasses, preferably sorghum
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp apple cider vinegar
1/4 cup plus 2 Tbsp extra virgin olive oil
sea salt and freshly ground pepper
1 small green cabbage
Preheat oven to 350. Bring saucepan of salted water to a boil and fill a bowl with ice water. Blanch the rutabaga in the boiling water until crisp tender, about 3 minutes. Drain and transfer to the ice water to cool. Drain and pat dry. Spread the walnuts on a baking sheet and toast for about 9 minutes, until fragrant and golden. Let cool, then coarsely chop. In a medium bowl, whisk the molasses with the lemon juice and vinegar. Gradually whisk in the olive oil. Season dressing with slat and pepper. Add the cabbage, rutabaga and walnuts and toss well. Let the slaw stand at room temperature for 5 minutes before serving.
adapted from foodandwine.com
Summer to Fall Veggies
One Pot Meal: Cabbage with Rutabaga and Sausage
1-2 tsp olive oil
1 small onion
4 cloves garlic
5 carrots
1 rutabaga
5-6 small red potatoes
1 small head cabbage, sliced
12 oz package sausage, cut into 1/2 inch pieces (crumbled ground beef may be substituted)
sea salt and pepper
Mince garlic and onion. Cube rutabaga, and cut carrots and potatoes into 1 inch pieces. In large Dutch oven, over medium heat, heat the olive oil and add all veggies except for the cabbage. Cook and stir until they begin to soften, about 10 minutes. If the veggies start sticking to the pan, add a bit of water. Cook another 5 minutes. Add sausage to pot and stir. Add cabbage and season with sea salt and freshly ground pepper. Add 1 cup water, place lid on pot, and cook, over low heat, about 20 minutes, until sausage or beef is cooked through. Add more water if needed during the last 10 minutes of cooking.
