Our last week of the year

Hello good folks,

This marks the last week of our extended season and therefore the last produce pick-ups for the year.  This is a bittersweet time for us, as it represents the end of 35 weeks of hard work, and therefore a much-needed break, but also the end of our regular encounters with all of you and we so look forward to those each week.  Hopefully, we’ll run into many of you over the winter months (that’s the beauty of our small town) and we’ll definitely keep in touch via our e-newsletter so you’ll know when you can begin looking forward to he first of our springtime delights.  After a 3-week trip out west to visit family in Oregon and go skiing with friends in Utah, Brett and I will be busy over the winter months securing a new home for Horse & Buggy Produce, improving our core technological infrastructure, launching a new website, and catching up on correspondence and office work.   Feel free to give us a call over the winter if you’d like to get together- we’d love to keep in touch and get to know more of you better.

This week’s loot

This is an EVERYBODY week.  Family, Couples, and Single share folks should all come to pick up their produce.  Don’t forget to bring a jug for apple cider, which will be included in your share this week!!!  In fact, here’s the full list of stuff that will be in your shares this week:

• Bibb Lettuce
• Cider – BRING YOUR OWN JUGS (our supplies are running low)!!!
• Butternut Squash
• Sprouts
• Apple Butter
• English Cucumbers
• Potatoes
• Onions
• and maybe another surprise or two.

As for “A la Carte” items, we’ll have cider, bread, granola, EGGS (still on special – $5.50 an 18-pk!), hamburger, homemade soap, turnips, apples, popcorn, and other goodies.

Remaining Credit

Any credit remaining on your account or your “a la carte” balance at the end of the week can be applied to the cost of your share next season.  Email Carly, at office@horseandbuggyproduce.com, if you have any questions about your account or your balance.  If you still owe money on your account, please mail that in as soon as possible so we can get our end-of-year bookkeeping in order.

Gift Certificates

Don’t forget that we now offer gift certificates.  These are available in any denomination and can be purchased at the “a la carte” table or via email, at office@horseandbuggyproduce.com.  These are great for friends who are already H&BP subscribers, as well as friends who may not have tried us yet.  They’re good towards a la carte purchases or towards the cost of a share.  These will be available throughout the year so consider them for birthday presents or for other occasions.

Recipes

The following recipe was shared by our friend Sherri Smith and I thought I’d share it with all of you during this season of friendship and giving.

Recipe for Friendship

1. Combine people with common interests.
2. Mix together with compassion and understanding.
3. Stir in a sense of humor and an ounce of hand-lending.
4. Bake for a lifetime…enjoy the fruits of your labor knowing you made a concoction that will last forever.

Happy Holidays!

Wishing all of you bright lights, tasty treats, laughter with friends, and at least two full days in your slippers!

Brett, April, and the rest of the Horse & Buggy team

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Penultimate week of the season

Hello everyone,

This week (12/10 – 12/13):

This is the second to last week of our Extended Season but never fear, you’ve still got a mess of stuff coming you.  This week’s menu includes:

• Bibb Lettuce
• English Cucumbers
• Granny Smith Apples
• Mixed Squash
• Butternut Squash
• Apple Cider (everyone will get 1/2 gallon this week) – REMEMBER TO BRING YOUR JUG
• Salsify*
• Sweet Potatoes (for Family Shares only, although we’ll likely have some a la carte as well)

*What’s Salsify?

Also known as Oyster Root, this vegetable is not well known by cooks in the US, but has been popular in Europe for generations.  The vegetable looks similar to a carrot or parsnip, but has a grayish-white skin and white milky flesh.  Salsify also comes in a black-skinned variety, known as black root or Scorzonera, although you won’t be receiving that variety.  According to Alex Hawkes’ A World of Vegetable Cookery, “the flavor of Salsify, when properly cooked, is indistinguishable from that of an oyster, though the texture is considerably firmer than that marvelous mullusk.”  To prepare, peel the skin off the root and cut into 1-2 inch pieces, and place in water with a splash of vinegar or lemon juice to prevent discoloration.  “Cook in a variety of ways, from simply boiling in salted water, to stewing or sauteeing in butter or stock.  Mashed or riced salsify, well-dressed with salt and pepper, and a touch of lemon juice, is superb with such things as broiled chicken and sauteed pork chops.”  I’ve included two recipes below from our friend, Kati Naess, who grew up eating salsify in Germany and was kind enough to translate these for us.

Eggs, eggs, and more eggs

Our egg sale continues this week.  An 18-pk of eggs is now only $5.50, so be sure to stock up on eggs for your holiday baking.  Also, consider giving farm fresh, pastured hens’ eggs to your neighbors, teachers, or co-workers for Christmas.  Bulk purchases may be made by the case (30 dozen for $90, that’s just $3/dozen!).

Gift Certificates

Speaking of holiday gift giving, why not share your love of Horse & Buggy Produce with the people on your holiday list?  Horse & Buggy Produce Gift Certificates are now available.  These may be used for “a la carte” purchases in the 2009 season or towards the cost of a share.  You can purchase these at the A La Carte table over the next two weeks or you may order one via email at office@horseandbuggyproduce.com.  Certificates will be mailed upon receipt of payment or can be purchased/received directly at any of our drop spots.

Order your Holiday Trout, Turkey, or Goose

You have one last week to order trout for the holidays.  These are $8.50/lb and we’re expecting them to be rather large (1.5 lbs or more).  Sign up for these this week at the A La Carte table.  They’ll be delivered fresh next week (Dec 17 – 20) at your drop spot.  They’re great on the grill or under the broiler and freeze incredibly well.

One of our farmers called us recently to say he has a few spare turkeys and geese available for us for the holidays.  We have a limited supply (only 10 turkeys and 5 geese), so these will be reserved for the first folks that hand us a $50 deposit this week.  They’re both $5.25 per pound.  The turkeys are around 13 lbs each and geese are just under 10 lbs each.  Remember your checkbooks tso you don’t miss out.  Sign-up sheets will be at the A La Carte table this week only.  They will be delivered next week, Dec 17 – 20.

Our Dogs

Thank you for the many emails we received offering assistance with our dogs while we’re away for the holidays.  We’re following up with several of you and hope to have our plans nailed down by week’s end.   We’re never ceased to be amazed by the kindness and generosity of our Horse & Buggy community.  Meg, our youngest pup, has now been doctored up after her Thanksgiving weekend hiking accident and is now walking around with a miniature cast.   We’ll have Sharpies available for anyone who wants to sign it 🙂

Recipes

Salsify (or Black Root) in Cream sauce

Ingredients:

• 1.5 lbs Salsify
• 3 Tbsp flour
• 5 Tbsp lemon juice
• salt to taste
• 1 Tbsp butter
• 1 cup milk
• 8 oz whipping cream
• 1 pinch nutmeg
• optional, pinch of sugar

Preparation:

Wash and peel the Salsify with a peeler (note: the whitish milk juice may stain your hands so you may want to use gloves).  Once peeled, cut into 2-inch pieces and put in a bowl with 1 tbs flour and 2 Tbsp lemon juice with 2 cups water so they stay white.

In a pot with salt water and 2 Tbsp lemon juice, boil the salsify (on medium heat) for about 30 minutes.  Drain and reserve broth.

In a casserole melt the butter and add the remaining flour, stirring constantly until golden brown.  Add 4 oz of the broth while stirring to make a rue.  Slowly add milk and cream.  Season to taste with salt, nutmeg, remaining lemon juice, and if desired, the sugar.  Then add the salsify.

Serve with potatoes, chicken, veal, or fish.

Oven-Roasted Salsify Soup

Ingredients:

• 1.5 lbs salsify, trimmed and peeled
• 2 Tbsp olive oil
• salt and freshly ground pepper, to taste
• 3.5 cups vegetable stock
• 1/2 tsp chopped fresh thyme
• 1/4 cup soy milk or dairy milk
• (1 Tbsp flour, 2 Tbsp lemon juice, 2 cups water)

Preparation:

Wash and peel the Salsify with peeler.  Best to wear rubber gloves because the whitish milky juice will stain your hands black.  Once peeled, cut into large pieces and put into a bowl with 1 Tbsp flour, 2 Tbsp lemon juice, and 2 cups water so they stay white.

Preheat oven to 400 degrees F.  In a medium bowl toss Salsify with oil, salt and pepper.  Spread onto a baking sheet and roast until tender, about 30 minutes.

Chop roasted salsify into 1-inch pieces.  Reserve 1/3 cup of chopped salsify for garnish.

Put remaining salsify into large pot.  Add stock and thyme.  Simmer over medium heat until heated through and flavors are blended, about 15 minutes.

Transfer mixture to blender or food processor and puree.  Return to pot, add milk if desired and heat through.  Ladle soup into bowls and garnish with reserved chunks of salsify.  Serves 4.

Squash and Apple Soup

This recipe, from Too Many Tomatoes, Squash, Beans, and Other Food Things by Lois Landau and Laura Myers, makes use of the squash and apples of which you likely now have a surplus.  Try butternut or one of the mixed squashes in this soup.  Serve hot with fresh parsley on top.  Serves 6.

Ingredients:

• 1 medium winter squash
• 3 tart apples, chopped
• 1 onion, chopped
• 1/4 tsp dried rosemary
• 1/4 tsp dried marjoram
• 4 cups chicken broth
• 1 tsp salt
• 1/8 tsp pepper
• 1/4 tsp curry

Preparation:

Cut squash in half, remove seeds/strings, and bake flat-side down on a baking sheet at 450 degrees F until done, 45 minutes to 1 hour (you may add a splash of water to keep from sticking). Scoop out pulp and set aside.

Combine remaining ingredients and simmer for 45 minutes.  Add squash pulp.  Blend well in blender, food processor, or with a hand blender.  Serve hot or reheat before serving.

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Dog-Sitting Anyone?

Dear H&BP Folks,

Alright, I know, I know, it’s been many weeks since I’ve actually penned a newsletter to you, and now that I’m doing it, do I come to you with tidings of joy; with sentimental snivelings of  love and reverence; with rapturous refulgent pronouncements proclaiming heartfelt desires for your perpetual health, joyous spirits, and untroubled minds? 

No.  After all this time away, I’m shamed to think I have the audacity to ask a favor . . . but then again, I sort of think shame is overrated.

So, this is a guiltless request for one, or several, of you to open your heart and home to our ragtag menagerie of mangy mutts.  How’s that for a sales pitch?!!!

April and I will be gone from December 21st through January 10th, and we’re going to be really flexible (read, desperate) regarding this.  We’re willing to split up the pooches, so you could entertain only one if you desired.

Perhaps an introduction is in order.   Nutmeg (“Meg”) the puppy (already housebroken!) looks like a mini Freckles; Freckles “The Wonder Dog”, lifesaver of nonagenarian tractor flippers and local canine celebrity, looks like a massive Meg;  Seamus (pronounced shay-muss), the old golden bear;  and last, but not least, Yardley the most affectionate, love-giving mixed-breed mongrel you’ll ever snuggle.  See attached photos to get a glimpse of them.

Hiking along the Blue Ridge

Seamus, Freckles, Meg, & Yardley

And here’s the crazy part . . .  we’ll even compensate you for hanging with them!  I know, I know, most of you would gladly pay us just for the privilege of petting them, but as you know, we’re kind of crazy, so in an act of unbridled beneficence, we’re going to give you something priceless like copious amounts of subscription or a la carte credit . . . or I suppose cash if you so desire.

Anyway, as I stated before, you can take one, take them all, or come house/dog sit out in bucolic Batesville for all or part of the time we’re gone.  We’ll even throw in the use of one of our cars if you need it.

Don’t delay.  This offer won’t last long.  Email april@horseandbuggypr0duce.com if you’re crazy . . . I mean game.

Thanks so much.  I promise to write more frequently.

Love and wagging tails,

Brett

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Is it December Already?

Hello H&BP Folks,

(insert subliminal message:  BRING YOUR CIDER JUGS THIS WEEK)

We hope you had as much of an enjoyable and relaxing Thanksgiving holiday as we did.  We spent the week with family and friends, built lots of cozy fires in the woodstove, enjoyed the company of our four dogs, and cooked and ate all week long.  On Saturday, we took a hike up on the Blue Ridge Parkway and our little pup, Nutmeg, thought it would be fun to take a flying leap off an overlook–EEK!  Luckily, the drop was only 15-20 feet and she managed to survive the ordeal with only scrapes, bruises, and a sprained paw.  Patrick, who many of you know from the Ix and 250 West drop spots, also had a mishap with one of his “paws” in a printing press while moonlighting at the Virginia Arts of the Book Center.  He’s healing as well.  Anyway, we’ll all be hobbling back to work this week to greet all Family, Couples, and Single Share folks with some yummy eats, like:

• Bibb Lettuce – back to it’s full glory
• Apple Cider – a special Granny Smith blend
  • (insert subliminal message:  BRING YOUR CIDER JUGS THIS WEEK)
  • Family Share = 1 gallon
  • Couple Share = 1/2 gallon
  • Single Share = 1/2 gallon
• Butternut Squash
• Turnips
• Granny Smith apples
• Mixed Winter Squash

Over the last couple of weeks, we had sign-up sheets out for Trout to be delivered this week.  Unfortunately, we’ve had to delay this delivery two weeks.  The trout will now be available during our last week of deliveries, Dec 17, 18, & 20.  Those of you who did not sign up for trout will still have the opportunity to do so over the next two weeks.  We’ll have sign-up sheets at the a la carte table.  The trout is $8.50/lb and we’re expecting each fish to be around 1.5 – 1.75 lbs (give or take).  These come fresh, whole, cleaned and ready for your grill or broiler.  If you haven’t tried our succulent trout, now is the time.

At the A La Carte Table this week, we’ll have our fresh-baked breads, granola, rosemary, potatoes, kale, spinach, spaghetti squash, homemade soap, cider, LOTS OF EGGS , and maybe even a few other items.  Please note that we’re having a special on eggs – 18-pks for $5.50!!

Ix Building folks, please remember that we’ll be at our new INDOOR location for the remainder of the season, at 201 Elliott Avenue.  I believe all of you have found us there by now.  Try not to park in the reserved parking spaces for CK Courier.

Recipes:

Thanks for all the nice feedback regarding the recipe section of the newsletter.  I’m glad so many of you are trying new ways of preparing things.  This week we’ll have a lovely array of mixed winter squashes to choose from.  Many of these you may be new to you (Delicata, Sweet Dumpling, Ambercup, Buttercut, Gold Nugget, Carnival), so I’m including link that includes some pictures, preparation tips, and recipes for these:  http://whatscookingamerica.net/squash.htm

Winter Squash Gratin

This is one of my all-time favorite, often-requested, recipes for winter squash that I got from The Greens Cookbook, by Deborah Madison.  I’ve only ever used butternut squash for this recipe, but will be experimenting with some of the other squashes available this week.  This is a multi-step recipe, but fully worth the time you’ll put into it.  Serves 4 – 6.

Ingredients:

• 2 Tbsp olive oil
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1/4 tsp thyme or 4-6 thyme branches
• 1 bay leaf
• Salt
• 1/2 cup dry white wine
• 1/4 tsp cayenne pepper or 1/2 tsp paprika
• 1 lb tomatoes, fresh or canned, peeled, seeded, and finely chopped
• Sugar, if necessary
• Pepper
• 2.5 – 3 lbs winter squash
• Oil for frying
• 4 oz Fontina or Gruyere cheese, sliced
• Fresh herbs:  parsley or marjoram, thyme, finely chopped

Preparation:

1. Heat olive oil and add the onion, garlic, thyme, bay leaf, and a little salt.  Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let reduce by half.  Add the cayenne or paprika and the tomatoes.  Cook slowly for 25 minutes, stirring occasionally, until sauce is thick.  Taste, add a pinch of sugar if the tomatoes are tart, and season with salt and freshly ground black pepper.
2. While the tomatoes are cooking, prepare the squash.  Cut it open, scoop out the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin (Butternut squash can be easily peeled with a vegetable peeler before it is cut in half).  Another method is to cut the squash into pieces and then remove the skin from each piece.  This takes more time, but you may find it easier.
3. Slice the peeled squash into large pieces about 3 inches long and 1/4 in thick.  Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender.  Remove it to some toweling to drain; then season with salt and freshly ground pepper.
4. Preheat the oven to 375 degrees F.  To form the gratin, put in a few spoonfuls of the tomato sauce on the bottle on individual gratin dishes or use it to cover the bottom of one large dish.  Lay the squash on top in overlapping layers with slices of the cheese interspersed between the layers.  Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh herbs scattered over the surface.

Kim’s Week-After-Thanksgiving Soup

This aptly-named soup is from a cookbook entitled, 500 Low-Carb Recipes, by Dana Carpender.  If you didn’t jump right on the turkey soup thing the day after Thanksgiving and instead threw your turkey carcass in the freezer for future use, like I often do, here’s a great way to use it and the turnips from your share.  Yield 12 servings.

Ingredients:

• 1 turkey carcass
• 1 Tbsp salt
• 2 Tbsp vinegar
• 5 small or 3 large turnips, cut into cubes
• 4 ribs celery, cut into 1/2 inch lengths
• 1/2 lb mushrooms, sliced
• 1 large onion, chopped
• 2 zucchini [or I challenge you to include a winter squash instead], diced into small chunks
• 2 cups frozen green beans [did any of you freeze these when they were in season?]
• 1 chicken bouillon cube
• 2 Tbsp dried basil
• Salt and pepper

Preparation:

1. In a large pot, break up the turkey carcass, leaving bits of meat clinging to it.  Cover it with water, add the salt and vinegar, and simmer on low until the water is reduced to about 4 quarts.  Let cool.
2. Pour the whole thing through a strainer, and return the broth to the pot.  Pick the meat off the turkey bones.  Discard the bones, cut up the meat, and return it to the pot.
3. Add the turnips, celery, mushrooms, onion, squash, beans, bouillon, and basil, and simmer until the vegetables are soft.  Salt and pepper to taste, and serve.

Turnip Bacon Soup

And because I can’t resist a recipe with bacon in it (my apologies to the vegetarians among you) and because this is one of my favorite winter soups and it’s souper easy to make, here’s a recipe from http://www.yumyum.com that serves 4.

Ingredients:

• 1/4 lb streaky bacon, rinds off
• 1/4 lb onion, chopped
• 1/4 lb potatoes, chopped
• 3/4 lbs turnips, chopped
• 2 pts stock

Preparation:

• Chop and fry bacon and onions together.
• Add the potatoes, turnips, and stock.
• Cook gently until vegetables are soft.
• Adjust seasoning and serve.

Thanks and we’ll see ALL of you this week!

April & Brett

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