Crossed Kale Sprouts

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kale-sprouts-kalettes

Kale sprouts were developed by crossing kale and Brussels sprouts using non-GMO breeding methods. Sometimes referred to as Lollipop Kale or Kalettes, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right?

We’ve been waiting all year for these certified organic babies, grown specially for us by Juniper Hill Farm! Treat them as you would Brussels sprouts. They are best cooked until the outsides are crisp, but tender inside.

Roasted Kale Sprouts: Preheat oven to 475°F. Combine kale sprouts and enough oil to lightly cover the sprouts in a large bowl. Spread in an even layer on a large, rimmed baking sheet. Roast in the lower third of the oven until just tender and browned in spots, about 10 minutes. Variations include a sprinkling of Parmesan before or after roasting, a couple of cloves of finely chopped garlic, and/or red pepper flakes.

In Your Bag: Week of November 18th

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Here’s what you can expect to find in Field Goods fruit and vegetable bags for this week. At-a-glance list is below, scroll for more details!

Fruit & Vegetable Bags

Family, Standard, Small, and Single Bags Include:

  • Cranberries
  • Sweet Potatoes
  • Brussels Sprouts
  • Orange Carrots
  • Butterball Potatoes
  • Pea Greens

Carb-Conscious Bags Include:

  • Brussels Sprouts
  • Orange Carrots
  • Pea Greens
  • Cheddar Cauliflower
  • Butterhead Lettuce

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Custom(ary) Cranberry Sauce

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cranberry-sauce

We have heirloom cranberries from Spring Rain Farm to make your customary Thanksgiving cranberry sauce! Turns out the sweetened version we now know all too well probably wasn’t in the original spread, but rest assured that cranberries have been part of Native American diets for centuries. They are one of the few commercially grown fruits that are native to this region of the world. Highlighting cranberries really is a great way to rep our North American harvest.

If you want to customize your cranberry sauce, we know people who swear by adding citrus. Think the direction of mixing in some orange and ginger. Also, don’t shun people who add other fruit such as apricots or blueberries. You might love it.

Thanksgiving is really your meal to bring people together and give thanks, so let us know if you end up making new family faves!

In Your Bag: Week of November 11th

Field GoodsIn the Bag4 Comments

Here’s what you can expect to find in Field Goods fruit and vegetable bags for this week. At-a-glance list is below, scroll for more details!

Fruit & Vegetable Bags

Family, Standard, and Small Bags Include:

  • Pie Pumpkins
  • Collard Greens
  • Cauliflower
  • Broccoli
  • Butterhead Lettuce
  • Stayman Winesap Apples
  • Curly Kale

Single Bags Include:

  • Pie Pumpkins
  • Collard Greens
  • Cauliflower
  • Broccoli
  • Butterhead Lettuce
  • Stayman Winesap Apples

Carb-Conscious Bags Include:

  • Collard Greens
  • Cauliflower
  • Broccoli
  • Butterhead Lettuce
  • Curly Kale

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Perfect Pie Pumpkin

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pie-pumpkin

A pie pumpkin, and pumpkins in general, are part of the winter squash family and can be used interchangeably with many different winter squash varieties. There are dozens of varieties of pumpkins ranging in color from near-white to orange to green, too. Varieties that are best used for cooking are generally called sweet pumpkins or pie pumpkins.

If you want a replacement for canned pumpkin, you can cook the pumpkin and puree it. Pumpkin puree is very easy to make. Simply cut pumpkin in half, remove seeds and pulp, cover with aluminum foil, then bake at 350° for an hour or so (until tender). Remove meat from shells and then puree in a blender. If you want to keep it for later, just pour into plastic bags and freeze for future use.

The Absolute Easiest 5-Ingredient Pumpkin Pie (from Kitchn.com)

Also, you might want to explore the exciting world of punkin chunkin at the World Championship Punkin Chunkin Association website!