JUDI’S RECIPES – WEEK 22 – ROASTED POTATOES WITH CARAMELIZED SHALLOTS

October 31, 2017

Happy Halloween Everyone!

Take time to enjoy the fun – make this delicious dish for dinner and enjoy it between greeting the Trick-or-Treaters.

Roasted Potatoes with Caramelized Shallots

Ingredients:

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered (you can use any kind of potatoes, but Yukon golds are the best)

salt and pepper

Preparation

1. Preheat the oven to 400°F with the rack in lowest position.

2. Toss the shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. in one layer

3. Place  the pan in the oven and roast, stirring occasionally, until the shallots are golden, about 30 minutes.

4. Toss the potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to the shallots.

5. Roast again, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Note:
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Tip:
The farm has sent a lovely recipe for popcorn this week, but I, lazy girl that I am, have a simple and effortless way to make popcorn.
Here it is:
Do not remove the kernels from the cob. Place the whole cob in a paper bag and fold down the top of the bag. Place in the microwave and set for four minutes (or use the popcorn setting, if you have one). That’s it. When the microwave “dings”, take the paper bag out and enjoy the popcorn!
That’s it. I hope you enjoy the beautiful vegetables. Have a delicious week!
Best,
Judi

JUDI’S RECIPES WEEK 15 – ROASTED POTATOES WITH SHALLOTS

September 12, 2017

Hi everyone,

The fall veggies are coming in, so be prepared for heavy bundles to haul home and enjoy.

This week’s recipe uses the wonderful shallots we’re getting. It’s a simple recipe, has very few ingredients, but it is so delicious!

 

ROASTED POTATOES WITH SHALLOTS

Ingredients

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered

1 tsp salt, divided

1/2 tsp pepper, divided

Preparation

    1. Preheat the oven to 400 degrees with the rack in lowest position.
    2. Toss shallots with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
    3. Roast, stirring occasionally, until shallots are golden, about 30 minutes.
    4. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
    5. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
HELPFUL HINT: The shallots can be roasted for 30 minutes one day ahead and refrigerated. Bring them to room temperature when you are ready to continue with the recipe.
I hope you love this recipe – I do. Enjoy!
Have a delicious week.
Best,
Judi

Week #18 — Note from the Farmer

Week #18

Dear CSA members,

The seasons are continuing to change; there was a cool bite to the air this morning. As the summer crops begin to fade, the fresh fall greens take their place, bringing new life to the fields. The dry weather has continued through the growing season, bringing with it challenges as well as some benefits – such as not working in the rain and mud. The fungal diseases that can often reduce crop yields during the summer months were not a major concern due to the lack of precipitation.

The majority of our plants are started by hand in the greenhouses and then transplanted into the fields to give them a much-needed head start. During this period, the transplants need constant moisture to help establish the plants. This was a major struggle from early spring until last week, when we finished the last transplants for the season. Fortunately, we have a great staff of excellent farmers who efficiently irrigated our tender crops while conserving water throughout the summer months.

The past several days have been very rewarding with high yields of winter squash, popcorn, carrots and sweet potatoes. The sweet potatoes are a crop that we are just learning how to produce in high quantities. The process starts in the winter by ordering organic sweet potato “slips” from a farm in Georgia. The timing must be perfect to ship the slips from Georgia to New York. These tender shoots can survive for only a day or two and need to be planted and watered immediately upon arrival in June. This season we prepared a section of the field with hills of soil prior to the slips arrival. Keeping the rows hilled, weeded and fertilized throughout the season paid off with the best quality sweet potato harvest we have ever had. These slips are expensive but with high yields, they are worth it. Now that we have figured out the needs of this crop, we will double our order for next season and hopefully get the same results.

We have acres of fall greens coming on strong. Lettuce, radishes, mizuna, mustard, arugula and more will soon return, bringing fresh salads to the fridge! We also have an abundance of hardy brassica greens that will continue through the remainder of the year. Potatoes, carrots, beets, winter squash and many more root crops will add some bulk to the weekly harvest. Things are looking good for the fall!

I hope that everyone has enjoyed the season so far and is feeling the healthy benefits of eating our fresh organic produce. Thank you for all your support and loyalty to our farm.

Pete for everyone at Stoneledge Farm

A reminder that this week is a coffee share week!

Winter squash – 1
Lacinato kale – 1 bunch
Sweet potatoes – 2
Ancho peppers – 2
Sweet peppers – 2
Curly parsley – 1 bunch
Shallots – 2
Radish bunch – 1
Serrano peppers – take what you like

Fruit Share:
1 bag- Empire Apples Grown by Fix Brothers Orchard
1 bag – Anjou Pears Grown by Klein’s Kill Orchard

Mushroom Share: Crimini