Week #20 Sat., Oct. 30th -Tuesday, Nov. 2nd 2010
Final Week of 2010 Deliveries
Garlic, Onions, Potatoes, Beets
Brussels sprouts, Celeriac, Cabbage
Delicata Squash, Pie Pumpkins
Cauliflower OR Broccoli
Spring Hill Members,
It has been our honor and our delight to grow your vegetables this season. It has been our particular delight to work with so many of you throughout the season on harvest/delivery days. We love the opportunity to meet each new farm member and to catch-up and renew friendships with “old” members. We enjoy bundling herbs and talking politics, washing scallions and comparing notes on raising children and digging potatoes while sharing book recommendations. We love hearing your stories of everything from a fledgling beer CSA to noodling. We thoroughly enjoy watching young ones help transplant tomatoes, peel Brussels sprouts from their stems and pack garlic into bags.
For most CSA farms, it is part of the job description of the farmers to deliver the produce. Twenty years ago, when we started Spring Hill, the founding members insisted that they take on part of the responsibility of vegetable production, and concluded that the most obvious component was members delivering the produce for fellow members. The original translation of the Japanese CSA idea is “Farmer with a Face”. It seems to us that that not only do we your farmers have faces (albeit a wee bit more aged than when we started) but we are blessed to know all of you by face as well. Thanks again for making us a part of your lives.
Thank You!
A huge thank you to all of you for supporting Spring Hill. We are grateful for your willingness to share the risk of farming and your willingness to be surprised each week with what’s in your veggie bag and thus on your table!
Thanks as well to all those who have helped make Spring Hill work. Our Harvest/Delivery coordinator, Michele Gersich has done another outstanding job of ensuring that the vegetables get from the farm to the pick-up sites each week. We are very grateful! Thanks as well to our pick-up site hosts who open up their home each week to Spring Hill veggies and members.
They are Joe & Colleen Bartels, Helen Torrens & Jeff Haberer, Anne Holzinger, Amy & Keith Geotzman, Mary & Michael Vanderford, Wendy Fassett & Kevin Mahony, Karen & Jim Fassett-Carman, Mary & Dave Hedenstrom, Susan Hoch & Jim Haefemeyer, Laura & Paul Morrill, Janet Peters & Alan Torborg, and Robin Schow & Greg Bernstein. Thanks for all you do. Thanks also to our Community Events Committee that gathers us several times each year to work and eat, a fine combination! They are, Kate Hage, Helen Torrens, Marian Wright, Sue Poore, Erica Perl, Amy Votava, Sandra Haff and Robin Schow. Finally, thank you to our Core Group that works to keep the vision alive. They are, Brenda Beyer, Brian Devore, Cathy Dolan, Marilyn Johnson, Nancy Dilts, Dan Philippon, Katy Podolinsky, Larry Schmidt, Joe Knaeble, Jess Fischer, Bill Karns, Cindy Harper, Wendy Fassett and Michelle Grabowski. Many thanks. And finally, thanks to Jess Fischer for doing a beautiful job of tending our web site and to Bob Wright and Naomi Jackson for keeping their bees here at Spring Hill. It is a sweet deal!
www.springhillcommunityfarm.com; 715-455-1319, Prairie Farm, WI
Join us!
Spring Hill’s Harvest Dinner
Saturday, November 6th - 5:30-8:00pm
St. Frances Cabrini Church
1500 Franklin Ave SE Minneapolis
5:30 gathering time/6:00 potluck dinner
What to Bring:
~Favorite dish (no soups please) to share
~Plate, Cup, Utensils
Dessert and Beverage provided
Questions – 715-455-1319
Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze
Bon Appétit | October 2010 by Molly Stevens
Member Kim Blue shared this recipe with the following comments:
“I didn't have parsnips or rutabagas, so I substituted potatoes and brussels sprouts and it is yummy! Your turnips' sweetness is vibrant in this glaze. (from Patty, I think this means you can substitute just about any vegetable that is good for roasting.) Comments/Modifications: I had to bake it a little longer than recommended to get the glaze to reduce properly, and I added the Sprouts at the end - to roast about 15-20 minutes. And instead of powdered anchos, I used poblanos from the farm I dried myself and simply chopped them finely.”
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm