- Red Potatoes (Igl Farms in Antigo, WI)
- Cranberries (Sandhill Cranberry, Vesper, WI)
- Beauty Heart Radishes
- Mushrooms (River Valley Ranch, Burlington, WI)
- Leeks
- Carrots
- Yellow Onions
- Cabbage (Tipi Produce, Evansville, WI)
- Fresh Dill
A big thank you to everyone who participated in our CSA program this season! It's been another incredible year for us. Just like every year, it was full of highs and lows. And just like every year, there were far more of the former than of the latter. (Although I would definitely venture to guess that the phrase "blood, sweat and tears" was probably first used to describe the work of a farmer.) The bottom line is that we love this incredibly challenging but equally rewarding life. We wouldn't be able to do this work without you, our community of supporters. Thank you for making our 13th year of farming possible! Next time I raise a glass, it will be to all of you and to the renewed partnership that our 14th season will bring. Cheers--Peg
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| All of us at Sandhill Family Farms wish you a great winter. See you in the spring! pictured from left: Jeff (kneeling), Tyler, Jeff, David, Luis, Matt, Nadia, Peg, Travis and Donna. Not pictured: Ian, David N, Phil, MV and Peter. |
Announcements
- This is the final week of the Fall Vegetable Season. If you still have cardboard fruit boxes, please drop them off at your pickup sites this week. We will be happy to reuse them next season.Thanks!
- Registration for the 2013 season begins later this week. Ordering your CSA shares for next year (including our new dairy, meat and trout shares!) can be done online at the new Sandhill Family Farms website. As soon as the website goes live, I will send out an announcement via email.
This Week's Recipes
Carrot & Radish Salad with a Dill Vinaigrette
Dressing:
1/3 cup minced onion
5 tablespoons cider vinegar
1 tablespoon chopped fresh dill
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil
salt and pepper to taste
Salad:
2 cups shredded carrots (unpeeled)
2 cups shredded beauty heart radish (peeled)
2 cups shredded cabbage
1 1/2 cups diced apple
4 ounces blue cheese, crumbled
1/2 cup chopped walnuts, toasted
- Make the dressing: Combine onion, vinegar, dill and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper.
- To assemble salad, arrange shredded cabbage on a platter. Top with shredded carrot, radish and apple. Sprinkle salad with blue cheese and walnuts. Serve with vinaigrette on the side.
Moroccan Chicken and Vegetables adapted from a recipe in Bon Appetit, January 1998
1 tablespoon olive oil
12 ounces boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces unpeeled potatoes
2 cups 1/2-inch pieces peeled turnips
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup diced canned tomatoes
Chopped fresh cilantro
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute.
- Add curry powder, cumin and cinnamon stick and stir 30 seconds.
- Add carrots, potatoes, turnips, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes.
- Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve over couscous.
By Amy Deline, The Gourmand Mom / November 17, 2010
1 pound bulk breakfast sausage
2 tablespoons butter
2 medium apples, peeled and diced
1 1/2 cup leeks, finely sliced
6 cups herb-seasoned bread cubes
2 1/2 cups chicken stock (approximately)
1/2 cup fresh cranberries, cut in half
Salt and Pepper to taste
- Preheat oven to 375 degrees F. In a pan, cook the sausage until fully cooked, about 8-10 minutes. As it cooks, use a spoon to break up the sausage into small pieces. Remove the cooked sausage and place it in a large bowl.
- In the same pan (no need to clean it out) melt the butter over medium heat. Add the apples and leeks. Cook for 3-4 minutes until softened.
- Add the apples and leeks to the bowl with the sausage. Add bread cubes and cranberries. Stir to combine. Slowly add the chicken stock, stirring between additions to give the bread a chance to absorb the stock. Continue adding stock until the stuffing is moistened but not mushy. Most of the bread cubes should still appear as cubes. (2 1/2 cups of stock should be about right, but add a little less or a little more, as needed, to get the right consistency.)
- Place the stuffing in a baking dish and bake for about 30 minutes, until heated through and the top feels firm.
