A sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

GUIDING PRINCIPLES

• Share in the work to create a farm that is economically, environmentally, and socially sustainable
• Share the risk and share the bounty
• Make decisions together
• Ensure that the size of the farm holds in balance considerations of land, community, and farm viability
•  Work together to nurture a friendly and creative community

THIS WEEK…

Roasted Root Vegetable Blend

serves 7 to 8 (harmonyvalleyfarm.com) 

• 1 medium yellow onion, medium dice 
• 9 cups root vegetables and/or winter squash, cut into medium dice (any vegetables you have-carrots, celeriac, potatoes, beets, parsnips, turnips, etc.) 
• 3 Tbsp. olive oil 
• 2 tsp. Herbs de Provence or Italian Seasoning 
• 1 tsp. chili powder 
• 1 tsp sea salt 

Asian Garlic-Ginger Glaze: 

• 1 Tbsp ginger, peeled and grated or minced 
• 3 cloves garlic, minced 
• ½ cup soy sauce (reduced sodium recommended) 
• 2 to 3 Tbsp pure maple syrup or honey, to taste 
• 2 tsp red chili sauce (such as sriracha) or ½ tsp red pepper flakes 

1. Preheat oven to 400 degrees. Put the diced onion and root vegetables in a large mixing bowl. Drizzle the vegetables with oil and sprinkle with the Herbs de Provence, chili powder and sea salt. Use your clean hands to toss the vegetables and mix to ensure everything is well-coated. Spread the vegetables in a single layer on a large baking sheet. Use two baking sheets if needed in order to keep the vegetables in a single layer. 

2. Roast the vegetables for 40 minutes, turning and stirring once, or until they are tender and golden brown. 

3. While the vegtables are roasting, prepare the glaze. Add all glaze ingredients to a small skillet and bring to a full, but controlled, boil. Reduce the heat to a gentle simmer and cook, while whisking frequently, until the volume is reduced by half; about 4-6 minutes. Remove glaze from heat and set aside until ready to use. 

4. Remove roasted vegtables from oven, drizzle with glaze, and stir to coat. Serve warm. 

Roasted Squash, Brussels Sprouts & Quinoa Salad

serves 4 to 6. (msmarket.coop) 

• 1 ½ lbs. butternut squash, peeled, seeded, and cut into ½-inch cubes 
• 1 lbs. Brussels sprouts, trimmed and cut in half 
• 2 Tbsp olive oil 
• 1 pinch salt 
• 1 pinch freshly ground pepper 
• 2 cups red or white quinoa 
• 1/3 cup pumpkin seeds, roasted 
• 1 bunch Italian parsley, chopped (or use the celery leaves!) 

Dressing Ingredients: 

• 1 shallot, finely chopped 
• 2 Tbsp Apple cider vinegar 
• 2 Tbsp olive oil 
• 1 tsp Dijon mustard 
• 1 tsp maple syrup, honey or agave nectar 

1. Preheat oven to 400 degrees. Toss squash and Brussel sprouts with 2 Tbsp olive oil then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes. 

2. Meanwhile, rinse quinoa in a fine-meshed strainer. Place in a medium sauce pan and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes. 

3. To prepare dressing in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well. 

4. Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, pumpkin seeds, and chopped parsley. Gently stir to combine and serve. 

Kale Salad with Butternut Squash and Almonds

serves 4 (bonappetit.com) 

• 8 Tbsp extra virgin olive oil 
• 3 Tbsp balsamic vinegar 
• ½ medium shallot, minced 
• 1 tsp. Dijon mustard 
• Kosher salt and freshly ground black pepper 
• 1 ½ cups ½ -inch cubed butternut squash 
• 1 bunch kale, stems removed, cut into ½ inch wide ribbons (about 5 cups) 
• ¾ cup whole almonds, toasted, coarsely chopped 
• Parmesan for shaving 

1. Preheat oven to 425 degrees. Whisk 5 Tbsp oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp oil in a medium bowl and toss to combine; Season with salt and pepper. Transfer squash to baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes.. Let cool slightly. 

2. Meanwhile, heat remaining 1 Tbsp oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat: add 3-4 Tbsp dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes. 

3. Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing if desired. Using a vegetable peeler, shave Parmesan over. Serve. 

Recipe Links: Celery Leaf!!

Attached are trusted resources to use this leaf/ herb. In addition, please note the use of celery leaf in the Roasted Squash, Brussels Sprouts & Quinoa Salad and it will be a welcome addition to the other two recipes as well. 

https://www.thekitchn.com/celery-leaves-deserve-far-more-attention-the-vegetable-butcher-219994

http://dish.allrecipes.com/how-to-use-celery-leaves/

https://www.bonappetit.com/test-kitchen/cooking-tips/article/there-are-so-many-reasons-not-to-throw-away-celery-leaves 

 

More Recipes Featuring Vegetables We Grow…

Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Melon | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |