Welcome to the second week of the Winter Share!
Please don’t forget to return your boxes from the December 4th pick-up!
Remaining Winter Share delivery dates are as follows: January 8 & 22, February 5 & 19, March 5 & 19, and April 2.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
2# jonagold apples, Kistaco Farm
1/4# ginger, Crighton’s Farm
hydroponic bibb lettuce, Harmony Grove
4 oz. chèvre, Riverview Dairy
2# onions, Blue Goose Farm, CNG
5 oz. salanova mix or Penn’s Corner salsa, Crighton’s Farm
3# white potatoes, Weeping Willow Farm
Penn’s Corner dilly beans, PCFA
green cabbage, Blue Goose Farm
2# rutabagas, Clarion River Organics, OG
For the gingerbread:
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons brown sugar
- 3/4 cup plus 1 tablespoon light corn syrup
- 3/4 cup plus 1 tablespoon molasses
- 2 teaspoons fresh ginger, finely grated
- 1 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons milk
- 2 large eggs, beaten to mix
- 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
- 2 cups all-purpose flour
- roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
For the icing:
- 1 tablespoons lemon juice
- 1/2 cup plus 2 tablespoons confectioners’ sugar, sifted
- 1 tablespoon warm water
Preheat the oven to 325°F.
In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 – 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners’ sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
Dilly Bean Potato Salad
- 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
- 6 tablespoons (or more) red wine vinegar
- Kosher salt
- 3 pounds waxy potatoes
- Freshly ground black pepper
- 1 cup (or more) mayonnaise
- 1 large pinch of smoked paprika
- 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
- 1 cup Dilly Beans, cut crosswise into 2-inch pieces
- 2-3 large hard-boiled eggs, peeled, quartered
- 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves
Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.
- 2 pounds peeled rutabagas, cut in large chunks
- Cold salted water
- 3 to 4 tablespoons butter
- Pinch nutmeg
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
- 2½ lb (1.1kg) rutabaga, pared and cut into chunks
- 4 tbsp butter
- 3 tbsp heavy cream
- Pinch of grated nutmeg
- Salt and freshly ground black pepper
Prepare ahead: The puree can be refrigerated up to 2 days and reheated.
1. Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.
2. Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.
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