Dear Members,
We hope you are all having a relaxing and enjoyable holiday weekend. We’ve been pretty busy putting our plan together for the upcoming Farm Day on June 12th. We’ve booked a great bluegrass band for the afternoon and have many other special things in store. We hope you can make it! Please don’t forget to RSVP at this link, and let us know. This is a great opportunity to see where all your vegetables are being grown and an even better opportunity to meet the rest of your farm family!
As you know, your pick-up day is tomorrow, Monday, May 31st. Our harvest this week includes cucumbers, rutabagas, yellow squash, sunburst squash, zucchini, pinckney sweet onions, bell peppers, sweet banana peppers, kale, and string beans! Please remember that box contents can and usually will vary according to share size and availability.
In the next few weeks, we will open up our website to take Fall subscriptions. We’ll let all of you know when we do so that you can be first in line for some of the more coveted drop sites. We already have a pretty substantial waiting list and interest list, so we’re expecting a pretty big turnout for the fall season. In light of that we’ll announce sign ups to you, our current members, a week or so in advance in order to give you the first shot at your current drop sites.Thanks again for your continued support. It’s hard to believe we are already halfway through the Spring season. Time sure flies when you’re having fun!
Regards,
Jody
Smashed Rutabagas with Ginger-Roasted Pears
Bon Appétit | November 2007
If you’ve never had rutabagas, here’s a great way to try them. Ginger-roasted pears add sweetness and a touch of spice-the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish. Yield: Makes 8 to 10 servings 4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes Cook rutabagas in pot of boiling salted water until tender, about 35 minutes. Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals. |
