Thank you to everyone that signed up for a Winter CSA Share! We met our goal for Winter CSA memberships over the weekend so we closed sign-ups to ensure that we have enough product to put in all the boxes this winter. We are really looking forward to putting together some great boxes for you all this winter, and are especially excited about everything we were able to get processed this year. In total, we preserved about 5 tons of produce from Penn’s Corner Farms- including tomatoes, tomatillos, onions, and peppers. Canned tomato puree, tomato juice, and tomatillo salsa will be available in the Winter and Spring CSA, the Farm Stands, and also to many of our Restaurant and Wholesale customers.
Be sure to read this encouraging article about small farms making a comeback in the US!
Each week we will ask you to review the contents of the previous week’s box.
We very much appreciate your taking this short survey as it helps us in a number of ways!
If you are on the Asparagus route please click here. Zucchini members can click here.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
Lemongrass is full of fantastic health benefits. It is said to be a diuretic, calms the nerves, promotes digestion, eases nausea and insomnia, is a natural remedy for fever, anti-inflamatory & anti-cancer, among a host of other health benefits. Try making some tea!!
Makes about 4 cups
2 to 3 stalks lemongrass, outer hard parts removed, cut into 3 to 4 inches pieces lengthwise
4 cups drinking water
2 tablespoons or more honey or agave syrup*
Put the lemongrass and water in a saucepan over high heat. When the liquid comes to a boil, reduce the heat to low and let it boil slowly for 30 minutes or until the water turns light brown and the room smells wonderfully of lemongrass. Remove the lemongrass stalks and add your choice of sweetener. Taste before adding more.
Serve lemongrass hot or cool completely before refrigerating. It will keep for several days in the refrigerator.
These are a great thing to make ahead of time. You could assemble them tonight, let them rise in the fridge and finish on the counter in the morning (I instruct when, below) and bake them before you head out for whatever harvest festival/hayride/fall bliss you’ve got lined up this weekend.
Want to make your own pumpkin puree? Here’s how!
Yield: 16 to 18 buns
6 tablespoons (85 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1/4 cup (packed) (50 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cups (160 grams) pumpkin puree, canned or homemade
1 large egg
Oil for coating rising bowl
3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
2 teaspoons (5 grams) ground cinnamon
4 ounces (115 grams) cream cheese, softened
2 tablespoons (30 ml) milk or buttermilk
2 cups (240 grams) powdered sugar, sifted
Few drops vanilla extract (optional)
Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.
In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.
Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.
Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.
Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).
Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.
If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma
brings all the boys to your yard is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.