Archive for November, 2010

Thanksgiving CSA

Many of you have asked about our infamous Thanksgiving CSA Share for this year. We are sorry to say we are not able to offer a share similar to years’ past, as we don’t have quite the fall harvest we’d hoped we would. That being said, we had already made arrangements to offer locally raised, pastured broad breast turkeys available through a cooperative relationship with another farmer. So get your turkeys here, folks! There will be a range of sizes available at the rate of $3.00 per pound. (From 12-22 lbs.)

If you are interested, please email farm@waywardseed.com and mention Thanksgiving turkeys in the subject line. 

Turkeys will be available for pickup on Saturday, November 20th at the North Market, from 8AM to 12 noon.

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  • 2 small to medium pie pumpkins                                    
  • 3 eggs, beaten in a medium bowl
  • 1½ sticks butter, divided                                                           
  • 6 leeks, white and pale green parts only
  • 6 tablespoons flour                                                        
  • ½ cup white wine
  • 2 cups chicken stock, at room temperature                     
  • 1½ pounds lasagna noodles, uncooked
  • 2 cups half and half, at room temperature                                   
  • 8 slices pancetta, chopped
  • 1½ cup parmesan cheese, divided                                 
  • 2 cups walnuts, lightly toasted in a skillet
  • white pepper                                                                 
  • 6-8 fresh sage leaves, torn into pieces
  • nutmeg

Heat the oven to 375˚. Cut the pumpkins into quarters and scrape out the seeds. Brush with melted butter and place on a sheet pan. Bake until very soft, then puree in a food processor.

Meanwhile, melt the full stick of butter in a large saucepan. Whisk in the flour to form a paste. Slowly add the chicken stock, stirring constantly. Now slowly add the half and half. Stir until sauce starts to thicken. Add 1 cup of the cheese, pepper and nutmeg and stir until the cheese melts.

Now comes a short juggling act. Ladle about a cup or so of the hot sauce into the eggs, whisking constantly. Now add the egg mixture back into the saucepan, again stirring constantly. Keep stirring until smooth then remove from the heat and set aside.

Melt the half stick of butter in a large sauté pan. Add the leeks, and cook until they are very soft and starting to brown, about 20 minutes. Add the pureed pumpkin and salt and pepper to taste.

Butter a large casserole dish. Pour in about a cup of the cheese sauce and top with a layer of lasagna noodles. Top with a little more cheese sauce and half the pancetta. Add another layer of noodles, then all the pumpkin mixture. Top with another layer of noodles, followed by more cheese sauce, half the walnuts and half the sage. More noodles, then a little more cheese sauce, the other half of the sage and the rest of the pancetta. One more layer of noodles, then top with the rest of the walnuts and the rest of the cheese sauce.

Bake for 40 minutes, then add the last of the parmesan cheese. Bake for another 15 minutes or until lightly browned. If you want you can top with more fresh sage to make things pretty.

FROM: Kella, CSA Member

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  • 1 cup butter 
  • 2 teaspoons baking powder
  • 1¼ cups brown sugar             
  • 1 tablespoon cinnamon
  • 2 eggs                                    
  • 2 cups cooked pumpkin
  • 1 teaspoon vanilla                   
  • 2 teaspoons baking soda
  • 4¾ cups flour                          
  • 2 teaspoons nutmeg
  • ½ cup raisins 

Heat oven to 350˚. Grease 2 cookie sheets. Cream butter and brown sugar. Mix in eggs, vanilla, and pumpkin. Mix dry ingredients separately, and then stir into first mixture. Stir in raisins. Drop by spoonfuls onto cookie sheets. Bake for 15 minutes.

FROM: Scotch Hill Farm, From Asparagus to Zucchini

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  • Store in plastic bag in refrigerator for 1-2 weeks.
  • For long term storage, pack in moist sand and keep in cool, but not freezing location.


  • Will store for 1 week at room temperature.
  • Store in plastic bag in refrigerator for 1 month.
  • For long term storage, pack in moist sand and keep in cool, but not freezing location.


  • Store in plastic bag in refrigerator for 2 weeks.
  • For long term storage, pack in moist sand and keep in cool, but not freezing location.


  • For long term storage, blanch for 1-2 minutes, rinse in cold water, drain well and pack into airtight containers.


  • For long term storage, wash, de-stem, and blanch for 2 minutes. Rinse in cold water, drain well and pack into airtight containers.


  • Can store for a month at room temperature.
  • Store for several months in a dry and cool place (50˚-55˚), but not cold.
  • Bruised or damaged squash will deteriorate more quickly.

(Storage tips from “From Asparagus to Zucchini.”)

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  • 1½ to 2 pounds turnips, peeled and julienned
  • Salt and freshly ground pepper
  • 1 tablespoon butter
  • 1 tablespoon olive or canola oil
  • 1 teaspoon finely minced savory, or ½ teaspoon dried
  • 1 tablespoon chopped parsley

Sprinkle the turnips lightly with salt and set aside in a colander for 30 minutes. Squeeze out the excess moisture.

Warm the butter and oil in a skillet over medium heat. Add the turnips and savory. Cook gently, stirring occasionally, until tender, 12 to 15 minutes. Add the parsley, taste for salt, season with pepper, and toss again before serving.

FROM: Vegetarian Cooking for Everyone


(Substitute rutabaga… Do not salt them, but add directly to the pan with the butter and oil. Once warmed through, add ½ cup water, cover and cook for 10 minutes. Uncover and continue cooking until tender and browned in placed.)

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