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From our field to your table. Growing Season Share 2019- Week #32
Weekly Field Notes 

Farm Talk Notes from your farmer

We made it!  Today marks the end of our longest ever continuous CSA season and it's also the coldest ever CSA day!  Thankfully we were able to get out during that gorgeous weekend weather (Remember, when it was 75 degrees only 40ish hours ago!) and harvest all your veggies before this winter vortex.  We will be set up inside the farmstand again this week, but please be careful on the ramp... it may be slick! 
  I was thinking this morning as I walked through the greenhouse and tunnels that I'm not sure how I would handle midwest winters without these oases so I'd like to remind you that if you need some warmth and sunshine over the winter you are always welcome to stop by during the day and have a sit in the greenhouse.  We'd appreciate seeing your faces!  
  Thank you so much for your support this season! 
  Please take a moment to let us know how this CSA season was for you by answering a few questions on this survey: https://docs.google.com/forms/d/e/1FAIpQLScCW9sUNbiCkpwlcEI0Es1hU2RYL7buPXDrODUTs1BQRaCaRw/viewform?usp=sf_link
  
Don't forget this winter we will still have produce available for you in our honor-system farmstand!  Farmstand hours are from 8-8 during the week and 10-6 on weekends.  Follow us on Facebook and Instagram to see weekly updates of produce currently available! 

*If you informed me that you would miss a pickup week and haven't yet received a gift certificate to use in the farmstand please talk to Cammie during pick-up or email me at alyssa@urbanrootsfarm.com.

WANTED:

Any blue pint or quart size boxes!  Thanks!

Full Share:

Napa
Kale
Head Lettuce
Ginger
Fennel
Carrots or Beets
Garlic
Onions
Bell Peppers
Tomato
 

Small Share:


Green Bell Peppers
Head Lettuce
Ginger
Garlic
Onions
Ginger
Tomato
Grab Bag:  Broccoli, Radish, Fennel, Chard

Ginger Chicken Stir-Fry

Ingredients
  • Salt
  • 1 pound spaghetti
  • 3 tablespoons vegetable oil (eyeball it)
  • 3/4 pound chicken cutlets, cut into thin strips
  • 1 small head or 1/2 large head Napa cabbage, shredded (about 4 cups)
  • 1 bunch scallions, chopped into 2-inch pieces
  • Shiitake mushrooms, stemmed and thinly sliced (a couple of generous handfuls)
  • 6 cloves garlic, finely chopped
  • 1 2 inch piece fresh ginger, peeled and grated
  • 1 teaspoon coarse black pepper (1/3 palmful)
  • 1/3 cup tamari (dark soy sauce)
  • 2 tablespoons sesame oil
  • 2 tablespoons toasted sesame seeds
  •  

Preparation

Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.

While the pasta is cooking, in a large nonstick skillet, heat the oil over high heat until rippling. Add the chicken and stir-fry until golden, 3 to 4 minutes. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes. Season with a little salt and the pepper and keep warm.

In a large bowl, combine the tamari and sesame oil. Stir in the spaghetti and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry.

Spicy Tuscan Grandma Pie

 

Dough Ingredients

  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 2 Tbsp. plus ½ cup extra-virgin olive oil, plus more for bowl
  • 2 tsp. kosher salt
  • 4 cups all-purpose flour, divided, plus more for surface
 

Recipe Preparation

  • Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.

  • Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.

  • Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.

  • Coat an 18x13" rimmed baking sheet with remaining ½ cup oil. Turn out dough onto a rimmed baking sheet and let sit 10 minutes to take off the chill. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking sheet. (If dough springs back or is stiff to work with, let it rest a few minutes before continuing. You may need to let it rest more than once.)

  • Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

     

Pie Recipe
 
  • 1 bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Grandma-Style Pizza Dough
  • 8 ounces fresh mozzarella, grated (about 1½ cups)
  • 1 cup fresh ricotta
  • 2 ounces Parmesan, finely grated (about ½ cup)
  • Crushed red pepper flakes (for serving)
 

Recipe Preparation

  • Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).

  • Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

  • Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

  • Serve topped with red pepper flakes.

Recipe by Alfia Muzio
Add Ons:
Eggs - $5 - no extra today
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
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