Thank you.
Thank you for caring about our farm and its farmers.
Thank you for making our livelihoods all the more meaningful (not to mention, possible).
Thank you, in advance, for volunteering to be in charge of that stellar side dish or delectable dessert. (Bonus points for serving up roots and winter squash:)

Thanksgiving week has arrived, and we cannot wait to show you our gratitude by loading you up with delicious food this week. It is only Monday and Farmer Mark can hardly contain himself. (Or his storage vegetables for that matter. After last week’s Parsnip and Carrot harvests, we’ve officially maxed out our root cellar’s capacity and then some. Yikes!) So, we’re looking forward to chopping, boiling, mashing, baking and roasting this week and we hope that you are too. The farm will be open for regular Fall Hours this week on Tuesday (12-7) and Wednesday (10-5), so come on by either day.

So, what are we making this week? I’m sharing many of our favorite dishes and inspirations from others at the bottom of the newsletter this week, so give it a scroll through if you’re looking for a few things to do with roots (not to mention the Grated Apple Tart to end all Apple Tarts). My method is twofold.  On one hand, holiday meals are a time for embracing meaningful traditions and family recipes, so I try to make sure there are plenty of staples and choices on the table for folks to work with when they pick up their shares. On the other hand, I believe wholeheartedly that food holidays are an equally great time to get creative, break with traditions, try new recipes, and show off all the fun things you've been learning to do with squashes, roots, apples and such this Fall.  I don’t think I will ever celebrate Thanksgiving without a warm dish of “Bagas & Butter,”  (which I have of course shared below), but this Parsnip, Potato, Rutabaga Dauphinoise is pushing all the right Scalloped Potato buttons for me. 

Finally, I’m pleased to announce that we are, once again, hosting Giving Boxes to benefit LASA (Living Access Support Alliance) and the families they support in Pierce County. There are an array of "wishes" for you to consider fulfilling for people in need of all ages.  If you'd like to participate and contribute, choose a tag (or more) from the box and return your corresponding item to the farm, unwrapped.  We will collect donated items between now and December 13th, 2023 when we close for Winter Break. 

In Gratitude,
Katie

IN THIS WEEK’S FARMSHARES:

• Brussels Sprout Tops and/or Braising Mix

• Carrots

• Russet Potatoes

• Mix & Match Roots: Rutabagas, Celery Root and/or Parsnips

• Acorn and/or Delicata Squash

• Mix & Match Apples: Golden Russet, Ambrosia and/or Pink Lady

  
  
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

THE LUTECE GRATED APPLE TART
Jason Wright

• Pâte Brisée:

• 1 1/4 cups all-purpose flour, sifted, plus additional for work surface

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cut in small pieces

• 1 egg

• Filling:

• Unsalted butter

• 4 cups peeled, grated apple

• 1 lemon, juiced

• 1/4 cup golden raisins

• 2 tablespoons Calvados

• 2 eggs

• 1 egg yolk

• 2/3 cup sugar

• 1 cup heavy cream

• Confectioners' sugar

CONTINUE TO RECIPE

MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE 
WITH CARAMELIZED ONIONS  (AKA:  "BAGAS & BUTTER)
Bon Appetit

• 7 cups canned low-salt chicken broth 

• 3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces 

• 1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces 

• 1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces 

• 8 garlic cloves 

• 1 bay leaf 

• 1 teaspoon dried thyme 

• 3/4 cup (1 1/2 sticks) butter, room temperature 

• 3 large onions, thinly sliced 

CONTINUE TO RECIPE

INSTANT POT COLLARD GREENS (great with Brussels Tops & Braising Mix!)
Carla Lalli Music

• 3 Tbsp. grapeseed or extra-virgin olive oil

• 1 medium white onion, finely chopped

• 6 oz. slab bacon, cut into 1x¼" lardons

• Kosher salt, freshly ground pepper

• 3 bunches collard greens (about 1¾ lb.)

• 1 fresh red chile (such as Fresno), cut into thin rounds, seeds removed if desired

• Louisiana-style hot sauce (for serving)

CONTINUE TO RECIPE

PUMPKIN BREAD WITH BROWN BUTTER & BOURBON
Melissa Clark

• ½ cup (1 stick) unsalted butter

• ¼ cup bourbon (or use water or apple cider)

• 1 tablespoon vanilla

• 1¾ cups pumpkin purée, homemade or canned (1 15-ounce can)

• 4 eggs

• ½ cup olive or other oil (such as canola)

• 2 cups all-purpose flour

• 1 cup whole wheat flour

• 1¾ cups light brown sugar

• 1½ teaspoons baking soda

• 1 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground cardamom

CONTINUE TO RECIPE

LEEK & GREENS GRATIN
Alison Roman

• ¼ cup plus 2 tablespoons olive oil 

• 2 medium leeks (about 1 1/2 lbs), white and greens thinly sliced, rinsed 

• 1 large (or 2 medium) bunch of curly or tuscan kale or swiss chard (about 1 lb), thick stems removed, leaves torn into bite-sized pieces

• Kosher salt, freshly ground black pepper

• Crushed chili flakes (optional) 

• 1 ½ cups heavy cream 

• 1 cup finely grated parmesan, pecorino, white cheddar or gruyere

• 1 ½ cups fresh coarse bread crumbs or 1 cup panko

CONTINUE TO RECIPE

CREAMY BUTTERNUT SQUASH MAC & CHEESE
Sally’s Baking

• 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)

• 1 and 1/4 cups (300ml) vegetable broth or chicken broth

• 1 and 1/4 cups (300ml) milk*

• 3 cloves garlic, minced

• 1 pound uncooked small/medium pasta shells (or any shape/variety)

• 1–2 cups (70–140g) roughly chopped kale, stems discarded

• 1/3 cup (80g) plain Greek yogurt*

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• small pinch ground nutmeg

• 2 cups (225g) shredded cheese

• optional topping: 1/3 cup (30g) breadcrumbs

• optional topping: fresh thyme leaves and/or extra freshly ground black pepper

CONTINUE TO RECIPE