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Last Week CSA!
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Thank you for a great season!

I want to start out with an extremely large thank you for all your support throughout this growing season. We couldn't have done this without you, and I don't know if there are words to convey how grateful we are for your commitment to local, fresh, produce and to Seeds Farm. I hope you enjoyed your season long of produce. I know we enjoyed growing it for you!

I also want to tell you what your support means to us. Your commitment to local, fresh produce makes it possible for small farmers like us at Seeds to do what we feel called to do-farm. We are passionate about growing nutrient dense produce for our community, and we are thankful you are passionate about eating local veggies! Your membership is much more than a transaction- for us, pledging to buy produce each week is a game changer. Knowing we have your dedicated business means we can throw ourselves into farming and do what we do best, grow food.

I became a farmer because I can think of no other way to live out my ideals and values. I am passionate about the environment and land stewardship, and I understand that the biggest way we interact with our environment is through the choices we make as it relates to agriculture. We all eat three times a day, and that food has to come from somewhere...the land. We can make a large impact on our environment by choosing to consume food produced in an environmentally friendly way. Plus, it tastes much better! After all, we are what we eat- and so our our vegetables. Veggies can only be as healthy as the soil in which it grows, and we are only as healthy as the food we consume. 

Now that the CSA is finished, we will spend our time putting the fields to sleep. Cover cropping, planting next years garlic, cleaning up the fields and greenhouse, and recording what worked and what did not work. Then we will take a deep breath and relax a bit. But be sure that this winter we will be gearing up for next year!

Thank you again, and I hope to see you throughout the year. Please stay in touch

Infinite thanks,

Becca, Dan, Margaret, Bill

We were so pleased with this season and are already looking forward to next year. In order to help us make this a great experience for our members, we really rely on your input!
Would you please fill out this survey? 
It's only 10 short questions and will take you just a couple minuteS. This will help us decide what to change for next year!

JUST CLICK THIS LINK!
https://www.surveymonkey.com/r/FFF73FZ
Are you a customizable member with leftover balance? Follow this link to a google form to let us know how you'd like us to manage it: https://docs.google.com/forms/d/1Psmnl5C1-nEwTCD5He55n5gF2cJjueAezdG7BwpHkR4/viewform?usp=send_form

Potato, Leek n’ Kale Soup

Most of the time, potato and leek soup ends up in a color somewhere between off-white and beige. With a handful of kale, it stays a beautiful green. Finish with a drizzle of roasted garlic olive oil, and you’ve got yourself a soup that’s sophisticated enough for a crowd.
 

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 leeks, white parts only, chopped
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 quart chicken stock
  • 5 small red potatoes (yield 8 ounces, chopped)
  • 1 handful kale leaves, chopped (yield 1 ounce)
  • ¼ cup heavy cream
  • 6 tablespoons roasted garlic olive oil

~ Preparation ~

Time commitment: 45 minutes

  1. Minutes 1-5: Prepare ingredients.
  2. Minute 6: In a 4-quart heavy saucepan, add olive oil, butter, leeks and thyme and cook over medium heat until soft, approximately 10 minutes. Season with salt and pepper.
  3. Minute 15: Add white wine and let cook until mostly reduced, about 2 minutes.
  4. Minute 17: Add chicken stock and potatoes.
  5. Minute 18: Bring soup up to a boil, then reduce to a simmer.
  6. Minute 38: Reserve a few pieces of kale for garnish, and add the rest to the soup.
  7. Minute 40: Turn off burner. Pour soup into Vitamix and blend on speed 1. Once the motor is running, slowly increase to speed 10; then turn switch to “high” for 15 seconds, or until the kale is fully blended into the soup. Turn motor off and pour soup back into saucepan. Return burner to low heat and add cream. If the soup is thick, add water until it reaches the consistency you like. Do not let the soup boil.
  8. Minute 45: Ladle soup into bowls, drizzle each bowl with 1 tablespoon roasted garlic olive oil, garnish with chopped kale and serve immediately.

Source: Rustic Garden Bistro

Members! I want to let you know that there will be an early bird discount to your CSA membership if you sign up in 2015 for the 2016 season. Stay tuned for details!

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions. I recently tried a dairy-free version in Cashel, County Tipperary, where dark green cabbage was simmered in chicken stock and mashed with salted, boiled potatoes. Sacrilege? Probably. But still, so delicious. —Brenda Weaver, a Florida-based writer and illustrator

SERVES 6-8

Ingredients

12 lb potatoes, peeled
8 tbsp. unsalted butter, plus more for serving
14 medium head green cabbage, cored and thinly shredded
1 cup milk
13 cup heavy cream
1 onion, finely chopped
Kosher salt and freshly ground black pepper, to taste

Instructions

Place potatoes in a 6-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until tender, about 30 minutes. Drain, quarter, and set aside. Return pan to medium-high heat, and add butter; when melted, add cabbage, and cook, stirring, until wilted, about 5 minutes. Add milk, cream, and scallions, and bring to a boil; add potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper, and transfer to a bowl. Serve hot with large pats of butter on top.
This is the real deal. A recipe for a REAL pumpkin pie! This recipe I pulled out of the drawer of old recipes, splattered with pumpkin puree and cream, a tried and true recipe. My family eats this every Thanksgiving and I can promise you this is the winningmost recipes for Pumpkin Pie.Yo is actually winter squash, not pumpkin!u can use a pie pumpkin or any squash, really! A butternut, a red kuru, a winter sweet, a buttercup, all will work swell. In fact, most canned pumpkin

1 sugar pumpkin
2 eggs
1 1/2 cup cream
1/4 tsp salt
1 tsp cinnamon
1/2 tsp grated ginger
1/2 tsp nutmeg
1/8 tsp cloves

Split pumpkin in half, discard seeds (save for roasting!) and bake for 1 hour, or until soft. Remove, puree. Mix two cups of not piping hot puree with rest of the ingredients and put in your pie shell. Bake at 425 for 15 min and then lower temperature to 350 and bake an additional 45 minutes. Enjoy with Whipped cream on top!

The CSA might be almost over, but there's still two ways to enjoy nutrient dense, Seeds Farm Produce for the rest of the year! Please see the fall and winter shares below. Concerned with storage space? These items are easy to store in various nooks and crannies in your home, they don't have to be in the refrigerator!
Please order soon in the member portal

 

Fall Share: $140, Delivery Wednesday November 4th.

"These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement. When stored correctly, most of these items will last months. Directions on ideal storage conditions included with delivery."

Sample box:
  • 10 lb potato
  • 10 lb carrot
  • 5 lb beets
  • 1 celeriac
  • 2 leeks
  • 4 butternut
  • 4 acorn
  • 2 kabocha squash
  • 2 lbs dry beans
  • 1 cabbage
  • 2 bunches kale
  • 1 pie pumpkin

Winter share $150, Delivery date December 2nd

In the middle of winter, in the middle of Minnesota, it's impossible to find good, quality, locally grown vegetables in the grocery store.  The ones that are there are shipped from other parts of the country and are never as good as what you get during the growing season and can be much more expensive.  How refreshing to be able to enjoy vegetables that were grown on a local farm during the middle of winter!!

Sample box:
  • 2 bags 'kale balls', frozen
  • 5 butternut squash
  • 5 acorn squash
  • 2 gallon freezer bags of frozen broccoli
  • 2 green cabbages
  • 2 jars Becca's sauerkraut
  • 5 lbs dry beans

These shares also make great gifts! To sign up, please go to this link, or else sign in with your Seeds Farm user id to add the fall or winter share. Feel free to spread the word, too!

 

I'd wager to bet that you'd be thankful to have this produce in the colder months....

 
Copyright © 2015 Seeds Farm, All rights reserved.


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