Author: steelwheelfarm

Photos

Moose’s fall fashion

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Poor Moose had a few feather’s fall out this summer—too much time with the rooster, ahem—so we think of away to protect her so that her feathers could grow back!

We brainstormed ways to cover her back, but with a quick search online, we found someone who had already come up with the perfect solution. Thanks to MBLDesigns for her fabulous (not to mention oh-so-stylish) chicken saddles!

Recipe

Red-Wine Spaghetti with Broc Raab

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INGREDIENTS

  • 1 3/4 lb broccoli raab, thick stems discarded
  • 1 lb spaghetti
  • 1 (750-ml) bottle red wine (preferably Zinfandel)
  • 1 teaspoon sugar
  • 4 garlic cloves, finely chopped (2 tablespoons)
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 2-3 cloves garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Parmesan Cheese

DIRECTIONS

  1. Boil and cook spaghetti, stirring occasionally, ONLY 5 minutes (pasta will not be fully cooked). 3.
  2. Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente and bright red!).
  3. While spaghetti is cooking, sauté broc raab, garlic and red pepper flakes in oil in a deep skillet over moderately low heat, shaking skillet occasionally until the broc raab is tender.
  4. Add spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese.
  5. ENJOY!
CSA members, News, Recipe

Cilantro “ice cubes”

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Make cilantro “ice cubes” that you can store in your freezer and pop-out whenever you need some cilantro during the winter!

  • Wash the cilantro, pat it dry and removing the stems.
  • Chop the cilantro in a food processor, slowly adding olive oil until mixture becomes a thick and paste-like.
  • Spoon into an ice-cube tray and freeze.
  • Once frozen, transfer cubes to a resealable plastic freezer bag.
  • Grab a cube or two whenever you need the fresh-cilantro flavor in soups or sauces!
CSA members, Recipe

Spicy Coleslaw with Cumin-Lime Dressing and Kale Rice

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A new recipe with using this week’s Kale and Cabbage—submitted by CSA Member Jamie Trudel!

Spicy Coleslaw with Cumin-Lime Dressing
Note from Jamie: I halved the onion and it was plenty and I thought I had cumin, but I didn’t so I subbed in some cayenne and pepper flakes and it was yummers!

Slaw:
3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

Dressing:
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Instructions:

  1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage,bell pepper, onion and cilantro.
  2. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
  3. Toss salad with enough dressing to coat. Season with salt and pepper; serve.

Spicy Rice and Kale
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)

Instructions:
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

CSA members, Recipe

Citrus-Ginger Roasted Beets and Carrots

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Ingredients

  • 4 beets, peeled and sliced
  • 3 large carrots, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/3 cup fresh pink grapefruit juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 400 degrees.
  2. Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9×13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
  3. Bake the vegetables in the preheated oven for 15 minutes.
  4. Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.