• Flat Beans
• Eggplant
• Cherry Tomatoes
• Heirloom Tomatoes
• Potatoes
• Broccoli

News from the Farm
By Rebecca Claypool

  With the warmer weather Featherstone has become a very busy farm. Corn, melons and tomatoes are all ripening, and our potato orders continue to get larger and larger. Today we have orders for more than 800 lbs of potatoes, so enough with digging forks its time for the tractor. The garlic is out of the fields and drying in the barn, and our salad spinner is up and running once again. Farmer’s Market is going wonderfully, so wonderfully that we need some extra help. If folks have time Saturday mornings, and would like to help at our market stand please call us at 507-452-4244. Volunteers can take home some extra produce, so if you’re interested please call.

We are offering a Winter Share again. We will deliver produce every other week during November and December, a total of four drop-offs with twice as much produce. The cost is $250.00 a share, and the produce will include winter squash, potatoes, garlic, onions, carrots, salad mix, broccoli, radishes, spinach, turnips, and more. The drop-off locations are undetermined, and will largely depend on how many folks sign up. Enjoy the sunshine.

By Rebecca Claypool

Eggplant: This type is a Japanese variety called Swallowtail. It tends to have a less bitter taste that is associated with globe eggplant. Eggplant does not seem to store well, so use it within a few days.

Broccoli: Here is another helping from our summer planting of broccoli.

Cherry Tomatoes: These are Red Grape tomatoes. They are a beautiful addition to salads and kebobs, and should not be refrigerated.

Beans: This is a different type of bean than previously grown. It is called a Ramano bean, and has an earthy, full mouth flavor. Keep the beans dry and stored loosely in the refrigerator.

Potatoes: Red Norland is the variety for this week.

Broccoli with Tofu Caesar Dressing
Adapted from Weight Watchers New Complete Cookbook

• 1 lb broccoli
• 3 oz soft tofu
• 1⁄4 cup chicken or veggie broth
• 2 anchovy fillets or 1 tsp anchovy paste
• 1 garlic clove
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice

1. In a large pot of boiling water, cook the broccoli until just tender, about 4 minutes. Rinse under cold running water; drain thoroughly.  Transfer to a large bowl.
2. In a food processor or blender, combine the tofu, broth, anchovies, garlic, mustard and lemon juice, puree.  Pour the dressing over the broccoli, toss to coat.

Caponata
Adapted from Weight Watchers New Complete Cookbook

• 1 small eggplant, peeled and cubed
• 1 1⁄2 tsp coarse salt
• 2 tsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 celery stalk, diced
• 1 cup diced tomatoes
• 2 tbl golden raisings
• 1 tbl chopped mint
• 1 tbl capers, rinsed and drained
• 1 tsp chopped thyme
• 2 heads Belgian endive, separated into leaves

1. In a colander, toss the eggplant with the kosher salt; let stand in the sink about 1 hour.  Rinse well under cold running water; drain and dry thoroughly with paper towels.
2. In a large nonstick skillet, heat the oil.  Sauté the onion and garlic until just fragrant, about 2 minutes. Add 1⁄4 cup water and cook, stirring, until softened, about 5 minutes.  Add the celery and 2 tbl water; cook, covered, 5 minutes.  Add the eggplant and 1/3 cup water; cook, covered, 5 minutes.  Stir in the tomatoes, raisins, mint, capers and thyme; cook, covered, 10 minutes.  Uncover and cook 4 minutes longer. 
3. To serve, arrange the endive on 4 plates, top with the caponata.

Chilled or Hot Potato Zucchini Soup
Adapted from Horn of the Moon Cookbook by Ginny Callan

• 4 cups water
• 4 medium potatoes, chopped, unpeeled
• 1 medium carrot, diced
• 2 medium onions, diced
• 4 large cloves garlic, minced
• 1 tsp basil
• 1 tbl sunflower oil
• 2 medium zucchini, chopped
• 1⁄2 cup heavy cream
• 1 cup milk
• 1⁄4 cup minced fresh parsley
• 2 tbl minced fresh dill weed
• 1 tsp salt
• dash ground black pepper
• few sprigs fresh dill weed

1. Bring water to boil in a 4 quart stock pot.  Add potatoes and carrots and cook until tender. 
2. Meanwhile, in a preheated fry pan, sauté the onions, garlic and basil in oil on medium heat.  When the onions just begin to brown, add zucchini and continue to cook until tender.
3. Combine zucchini mixture with potato mixture, and puree in blender.  Return to pot, but do not return to heat if a chilled soup is desired.  Add cream, parsley, dill, salt and pepper, stir well, chill 2 hours and serve with a few sprigs of fresh dill on top.  If serving hot, return to heat until hot enough to serve, stirring occasionally.  

Pasta Casserole with Basil and Tomatoes

• 1 lb pasta shells
• 4 tbl chopped fresh parsley
• 2 tbl chopped fresh basil
• 2/3 cup freshly grated Parmesan cheese
• 4 tbl olive oil
• salt and freshly ground black pepper
• grated Parmesan
• chopped fresh parsley and basil
• 1 pint cherry tomatoes, halved

Cook macaroni in rapidly boiling salted water until just tender.  Drain and place in a greased casserole with parsley and basil.  Sprinkle with cheese and olive oil.  Season to taste with salt and pepper.  Toss all together, cover and bake in a preheated 375 degree oven for 10 minutes.  Top with halved cherry tomatoes, chopped fresh herbs and Parmesan cheese.  Serve warm.

Greek Vegetable Pie
Adapted from Horn of the Moon Cookbook by Ginny Callan

• 2 tbl olive oil
• 2 medium onions, chopped
• 2 medium onions, sliced into rings
• 6 large cloves garlic, minced
• 2 tsp basil
• 1 tsp thyme
• 1 tbl oregano
• cayenne or black pepper to taste
• 1⁄2 tsp salt
• 2 cups broccoli, chopped
• 1 medium zucchini, very thinly sliced
• 2 cups sliced mushrooms
• 1 package phyllo dough
• 1⁄2 cup butter, melted
• 2 cups sliced celery
• 3 chopped fresh medium tomatoes or 1⁄2 pint cherry tomatoes, halves
•  1 1⁄2 cups grated or crumbed feta cheese
• 1 1⁄2 cups grated Swiss, cheddar or Monterey Jack cheese, or a combination
• basil
• oregano
• freshly ground black pepper
• salt

1. Heat 1 tbl oil in fry pan.  Sauté chopped onions, onion rings and garlic with herbs and spices on medium heat until they begin to soften (3-4 minutes). Add broccoli, cook 3 minutes and empty pan onto a large plate. 
2. Heat another tbl oil; add zucchini and mushrooms and sauté 3 minutes. 
3. Combine with onion mixture.  Drain in colander if mixture is juicy.
4. Preheat oven to 375 degrees.  Butter a 12 x 18 pan. 
5. Brush each sheet of phyllo dough with melted butter and lay into pan, leaving a 2 inch border on sides to roll into a crust later.  Use approximately 15 sheets.  
6. Spread vegetable mixture over bottom.  Add celery, followed by tomatoes land cheeses.  Roll overhanging dough into a piecrust edge around the pan.  Sprinkle with a bit of basil and oregano, pepper and salt. 
7. Bake approximately 25 minutes, until golden.

Eggplant Spread

• 2 Swallowtail eggplant, sliced in half
• 3 tbl chopped cilantro
• 3 tbl plain nonfat yogurt
• 4 tsp fresh lemon juice
• 1 garlic clove
• 1 tsp paprika
• 3⁄4 tsp ground coriander
• 1⁄4 tsp salt

1. Roast eggplant in a 425 degree oven or on the grill until soft.
2. Set aside until cool, scoop out pulp and chop.
3. In a food processor or blender combine eggplant, cilantro, yogurt, lemon juice, garlic, paprika, coriander and salt.  Puree until smooth. 
4. Serve with pitas and raw vegetables.

New Potatoes Verts
Adapted from The Best of James Beard by James Beard

• 2 lbs potatoes
• 1⁄4 cup butter, melted
• 1⁄4 cup minced parsley
• 2 sliced crisp bacon, crumbed or 1⁄4 cup minced chives

Wash and clean potatoes.  Peel partially and slice into 2 inch cubes.  Place in a casserole with melted butter.  Cover tightly and bake in a preheated 375 degree oven for 30 minutes, shaking the casserole from time to time to turn the potatoes and coat them with butter.  Test for tenderness, and if needed, re-cover and cook until done.  Sprinkle with parsley and bacon or chives and serve warm.

Lemon Sautéed Ramano Beans

• 1 tsp olive oil
• 1 lb beans, cut into 2” lengths
• 2 tbl chopped fresh herbs
• 1 tbl fresh lemon juice

In a large nonstick skillet, heat the oil.  Sauté the beans about 3 minutes, until bright.  Add the herbs and cook, stirring frequently, 3 more minutes.  Add lemon juice and 2 tbl water.  Reduce heat and cook, covered, 3 more minutes.  Uncover and cook, stirring frequently, until the beans are tender crisp.  Serve warm or at room temperature.