November 14, 2016
Week #23
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Celebrating 25 years as a CSA community in 2016
Letter from a Farmer,

It has been quite a week.  It doesn’t feel right to only talk about carrots and beets.  At the same time, I don’t know what to say.  We start each day on the farm with a morning circle.  Wednesday looking around the circle at my co-workers there was a feeling of profound sadness.  The last days of the root harvest of 2016 were quiet ones, everyone was in their heads concerned for the future, worried about their friends and loved ones, about what this election says about the state of our world, and what we do next.
What do we do now?  We don’t have the answers.  We will continue to work with all of you to create fairer food system, to be a place that is welcoming to everyone, to grow good food.  Having our hands in the earth this week was comforting.  Knowing we were harvesting crops that will provide all of you with delicious meals during Thanksgiving week and over the winter felt good. 
We are grateful for the community that supports this farm.  We thank all of you for being part of Roxbury Farm this season, for choosing us to be the farm that grows your food.   It was a season of abundance despite the hot, dry weather.  It was a season of celebration for the first 25 years of the farm.   We hope you continue to be part of the farm during the 2017 season.  We hope we can support all of you as you do the work that needs to be done now.  We will be here, continuing to do the work to grow your food and steward the land entrusted to us.   ~ Jody

Look for your 2017 enrollment info at your pick up site this week.  Each member will have a letter with their name on it. has a new look.  There are two online stores, one for shares and one for the meat by the cut, both are at the top of the page.  You can find updates about what's in the share at the top by clicking on Today's News from the Farm.  Recipes can be found under Certified Organic vegetables.  Let us know what you think.   Also, if you sent us an email and didn't receive a reply over the weekend, your email may have gotten lost in the transition.  Please send it again.  Thank you!
Cosmo the cow wishing the pigs would share their dinner.  
BEEF, LAMB, AND PORK AVAILABLE:  We have a variety of cuts of our own grass fed beef and pastured pork available. Click here to see what is in stock and to place an order.  Your order will be delivered with your veggie share.  We will also deliver meat orders with the winter shares.
Brussels Sprouts: They store best in on the stalk in a plastic bag in the fridge.  Remove from the stalk and peel off the outside leaves of each sprout before cooking.

Kale Pizza Crust

4 cups chopped kale, stems removed
2 large eggs
⅔ cup breadcrumbs or gluten-free panko
1 cup freshly grated parmesan cheese
Salt and pepper to taste

Preheat oven to 350℉

Add the kale, eggs, cheese, breadcrumbs and salt and pepper to a food processor fitted with a regular chopping blade blade. Process until the mixture forms a sticky dough ball.

Remove the dough ball and place on a parchment lined baking sheet.

Using your hands, press the dough out into a .5 mm thick crust (if mixture is too sticky, oil your hands)

Bake for 15-20 minutes or until the crust is firm and starts to turn golden brown on the sides.

Remove from the oven, add pizza toppings of your choice and return to the oven until toppings are cooked and cheese is melted. Serve immediately.

Maple-Roasted Roots and Brussels Sprouts
1/2 cup pure maple syrup 
2 1/2 tablespoons extra-virgin olive oil 
1 tablespoon fresh lemon juice 
Coarse salt and freshly ground black pepper 
2 pounds potatoes, sweet potatoes, carrots, cut in cubes
3/4 pound brussels sprouts, trimmed and halved lengthwise 
1 ounce toasted hazelnuts, chopped (1/3 cup)

Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add root crops and toss. 

Transfer roots and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread roots in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure the roots spread toward the edges of pan. 

Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.

Roasted Beet Pesto
1 cup red beets, chopped and roasted (about 1 medium beet)
3 cloves garlic, roughly chopped
½ cup walnuts, roasted
½ cup parmesan cheese, grated
½ cup olive oil
2 tablespoons lemon juice
Salt to taste

Preheat the oven to 375 degrees F.
Wash and scrub the beet and pat it dry. Peel and chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet.

Place the packet on a baking sheet.
Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out.

Allow beets to cool completely.
Add all ingredients except for the oil to a food processor or blender and pulse several times.

Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
Sunset over the spinach.
1st WINTER SHARE: potatoes, sweet potatoes, watermelon radishes, carrots, beets, onions, cabbage, and winter squash
The 1st winter share will be delivered the week right after Thanksgiving (Nov. 29 to Dec. 2)
Click HERE to sign up Today.
CHICKEN & LAMB SHARE DELIVERY: This week we will deliver the last chicken and lamb shares.  If you can't pick it up this week please contact the farm and we will send your share with one of the winter shares.
Vegetarian Beet Reubens
1 large beet (about 14 ounces)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese

Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.

In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.


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Roxbury Farm · PO Box 338 · 2501 State Route 9H · Kinderhook, NY 12106 · USA