Who Cooks For You Farm

Celeriac & Rutabaga Gratin

jake — Fri, 25 Mar 2011 00:10:05 +0000

1 large or 2 small celeriac, peeled

1 large or 2 small rutabaga, peeled

2 large potatoes, scrubbed

1-2 onions, peeled

4 cloves garlic

1 tsp. salt

1–2 tsp. dried thyme

Ground black pepper

About 2 c. light cream

With food processor or by hand, slice celeriac, potatoes, rutabaga, onions, and garlic very thinly. Grease 9 x 13 inch pan with butter. Layer celeriac, potatoes, rutabaga, onions, and garlic in pan. Repeat layers until everything is used up or pan is near full. Sprinkle salt, thyme and pepper over vegetables. Pour cream over vegetables until pan is 2/3 full. Bake covered at 375-400°F for about an hour. Vegetables should be tender and cream should have thickened.

Serves 6

(A real crowd-pleaser – don’t tell them what’s in it until after they taste it!)

Celeriac Soup: Creamy Autumn Soup

jake — Fri, 25 Mar 2011 00:08:47 +0000

Adapted from Your Organic Kitchen by Jesse Ziff Cool

2 tbsp. butter

1 med. onion, finely chopped

4 cups chicken or veg. broth

1 large potato, chopped

1 large celeriac, peeled and chopped

1 tbsp. chopped fresh thyme or ½ tsp. dried thyme

1 c. heavy cream

½ c. dry white wine (optional)

1 apple, finely chopped

1 c. shredded Cheddar cheese

sea salt and freshly ground black pepper

In a large pot over medium high heat, melt the butter and cook the onion until soft. Add the wine, if using, and cook a few minutes longer. Add the broth, potato, celeriac, and thyme. Bring to a boil over high heat. Reduce the heat to medium low and simmer for 1 hour, or until the vegetables are soft. (I have also made this soup in a hurry and just boiled the roots in the broth until tender, which takes less than half the time.)

Puree soup. Add the cream and stir until just blended. Stir in the apple and season with salt and pepper to taste. Top bowls of the soup with the cheddar cheese. (You can also serve the soup as is and offer the apple and grated cheese on the table to top the soup. It looks very pretty on top and I like the slight crunch of the apple.)

Serves 6

Spinach Soup

jake — Fri, 25 Mar 2011 00:08:03 +0000

Adapted from Moosewood Cookbook

1 carrot

1 onion

1 clove of garlic

1 potato

1lb spinach

1/3 cup flour

1/3 cup (5 1/3 Tablespoons) butter, melted

2 cups milk

Herbs & Spices

½ tsp. salt (or more)

Pepper

½ tsp. basil

Pinch nutmeg

Pinch thyme

Braggs to taste – start with @ ¼ cup

Cover the carrot, onion, garlic and potato with water, steam until tender, then purée in its own water.

Separately, steam spinach in 1 cup of water until wilted. Purée.

Make a roux by whisking the flour into the melted butter. Whisk in 2 cups milk and cook over very low heat, stirring, until thickened.

Add the spinach to the roux, along with the herbs and spices. Combine first mixture with second. Adjust seasoning and, if too thick, add milk.

Heat, on very low flame, and stir till smooth, creamy, green, and fragrant.

CSA 2011

admin — Thu, 03 Feb 2011 05:06:15 +0000

Hello everyone,

We’re working on a new layout for the website, but in the mean time we didn’t want to forget to let everybody know that we’re accepting new CSA members for 2011! If you’re interested in signing up for the 2011 season please use the links below to download the brochure and the registration form. If you have any questions or would like more details don’t hesitate to contact us at whocooksforyoufarm@gmail.com.

May Newsletter

admin — Tue, 25 May 2010 01:59:52 +0000

Hello Members,
Spring sure is a dreamy season. Wildflowers are in bloom everywhere. Most of the trees are in foliage and flower except for a few of the more sensitive trees. Remember those really cold nights in the mid 20′s. Well, the walnut tree’s new shoots got zapped and a few others. Seeing that in the morning, we were worried about the strawberry blooms, but they were ok. We lost some but most are fine with a nice succession of newly set blossoms. Then we had those crazy wind storms that were either before or after that cold spell. We held down the fort… with lots and lots of sandbags! The covers that we use to protect early produce will without warning turn into a kite on a windy day if not weighed down well. I spoke to farmers in eastern Pa after the windstorm and they found their row covers in trees or torn to shreds. Our farmland is just outside our kitchen windows so we were able to monitor and fix the covers as the 50 mph gust ripped them off, side by side. We would fix one cover and then walk over to another and fix that one. By that time, we would have to walk back to the first one and reset that one. This lasted for an entire morning until we said, “Forget it!” We pulled off all the covers and weighed them down. In the morning, we put them all back on again. Now, we’re taking off all the white covers for good to see long rows of rich green cabbage and broccoli. Early potatoes and rainbow chard.

If all goes to plan, this weeks share will have rhubarb, herbs (maybe basil!), radishes and hakeuri turnips, bok choy, spicy salad mix, small beets with greens, kohlrabi, sunflower sprouts (actually called shoots), scallions, spring garlic. There are more possibilities but too close to say for sure…

Since this drop off day is on a holiday and therefore no market, we’ll be at the east liberty market location to drop-off the produce boxes. Is it possible for those picking up at the East Liberty market to pick up their shares between 2-3pm? This is an exception to the norm where the pickup window is from 2-6pm. If someone can’t make it between 2-3pm, please let us know and we’ll gladly modify the situation.

Just to make sure our records are accurate, can everyone send us an email with your drop-off location. Its either NorthSide or East Liberty. We already have this information. We want to mak

We have shares left so if there is anyone you know interested, send them our way and we’ll take care of them.

Thanks Folks.

Your Farmers,
Chris and Aeros

April Newsletter

admin — Sun, 18 Apr 2010 13:06:10 +0000

Hello Members,

Its a beautiful Sunday morning on the farm. The meadowlarks are in full song, as well as the redwing blackbirds up around the pond on the hill. We had a nice rain last night which watered in all the vegetables we planted out in a HURRY yesterday. We have lots to share!
The goings on….
We have been working hard to get an assortment of vegetables planted this spring. It started in mid-february in the greenhouse seeding onions, scallions and leeks into seed trays. Its not too long before the greenhouse is totally filled and, if we’ve figured timing correctly, vegetables will be ready to plant outside by the time we need more greenhouse room to seed more vegetables. So far so good. We have already planted outside spring roots such as beets, carrots, radishes, turnips and parsnips. We’ve planted spinach, leaf lettuce and head lettuce. The brocolli and cabbage look happy. During a drizzle yesterday, we planted rainbow chard, bok choy, kohlrabi and the first potatoes. Oh yeh, we can’t forget the tender pods of the sugar snap pea.
We’ve built some season extension structures consisting of high and low unheated tunnels. There are 2 high tunnels. One is 18×96 ft long and is full of heirloom tomatoes! The second is 12×85 ft long and is filled with early tomatoes and basil. If all goes well and we remember to cover the tomatoes every night and take off the cover every morning, we’ll have an early crop of these delicious beauties. There is also a low tunnel that stands about 3 ft off the ground thats 170 ft long full of mildly confused cucumbers. Paying close attention to the weather, we may find juicy cucumbers in our early summer salads.
And the greenhouse is filled again. Peppers, eggplant, field tomatoes, celery and herbs…the list goes on.
We planted 100 rhubarb crowns to be harvested next year. Also, 75 red raspberry plants to be harvested next year.
Finally, the strawberry plants look good! We have to cover and uncover them on cold nights now that they’re setting blossoms. Fresh strawberries and real whipped cream anyone?

That’s all for now. We’ll send a newsletter like this every month, at least.

If you haven’t sent a payment and are still interested in a share this season, please do so. Thank you.

If there is someone sharing a share with you or lives in your household and you would like them to receive this newsletter, send us their email address and we’ll be happy to add them.

We have changed our phone number. Its now 814-256-3858. Make sure you change your records.

Your Farmers,

Aeros and Chris