October 20th Whole Farm CSA

Full Share: Cherry Tomatoes, Cauliflower, Beets, Potatoes, Leeks, Carmen Pepper, Arugula, Kale, Hakurei

Half Share: Cherry Tomatoes, Cauliflower, Beets, Potatoes, Leeks, Kale

Bouquet: Dahlias, Raspberry Branches, Black Wheat

It looks like this week will be our final cider pressing for the season! We’re pressing today so be sure to grab any of your remaining ciders when you pick up your CSA if you’d like some. Our cooler is fully stocked at the moment, and our last load of pumpkins will arrive this week. If you still have pumpkins to grab, get yours before the fall festival rush this weekend!

Starting the first week of November, we’ll be switching back to Wednesday market-style pickups and kicking off Winter CSA! This week is a meat pack week, and there are also no eggs for pickup this week. We’ve also made one final fresh bouquet to share with you, we hope it brings some joy to your day!

Our vegetable crew is wrapping up the bulk harvesting of winter storage crops, including carrots, parsnips, watermelon radishes, and sunchokes. Sunchokes are best harvested in the late fall after a frost, which helps bring out their natural sweetness. These edible tubers are related to sunflowers, and they have an earthy, nutty flavor with a texture similar to water chestnuts. It’s also Brussels sprout harvest season, and our garlic planting wrapped up today! We’re excited to get these crops ready for the colder months ahead.

This Thursday, Chef Alex Hrabovsky will be bringing a group of students from Gallatin College to the farm to help butcher chickens. We’re looking forward to having them out to the farm for this hands-on learning experience! We only have two weekends of fall fest left, so come on down and soak up the fall cheer if you haven’t had a chance to already!

Aloo Gobi - Potatoes and Cauliflower

INGREDIENTS

  • 2 tablespoons + 2 teaspoons oil, divided, I used mustard oil

  • 2 medium potatoes, around 240 grams sliced into ¼ inch thickness

  • 1 small head cauliflower, around 280 grams , measure after removing the stems and leaves, cut into small florets

  • ½ teaspoon cumin seeds

  • 1 medium red onion, around 200 grams , finely chopped

  • 1 & ½ teaspoons ginger-garlic paste

  • 2 medium tomatoes, around 240 grams , finely chopped

  • ½ teaspoon turmeric powder

  • ½ teaspoon amchur, dry mango powder

  • ¼ teaspoon red chili powder , add more to taste

  • 1 teaspoon coriander powder

  • ¼ teaspoon garam masala powder

  • 2 tablespoons chopped cilantro, + more to garnish

  • ¾ teaspoon salt, or to taste

PREPARATION

  • Heat 1 tablespoon oil in a medium size heavy bottom pan or kadai. Once the oil is hot, add 1 small cauliflower florets (cut unto small ½ inch florets) and cook for 2 to 3 minutes. Then add 2 medium potatoes (¼-inch slices) and pan fry on medium-low heat for 7 to 8 minutes until the vegetables have some brown spots over them. Remove the vegetables on a plate lined with paper towel.

  • To the same pan, now add the remaining 2 teaspoons oil on medium heat. Once the oil is hot, add ½ teaspoon cumin seeds and let them sizzle. Then add 1 medium onion (chopped) and cook for 2 to 3 minutes, stirring often until the onions are translucent.

  • Then add 1 & ½ teaspoons ginger garlic paste and cook for 2 minutes or until the raw smell of ginger and garlic goes away. Next, add 2 medium tomatoes (chopped) and cook for 2 minutes until they are soft and pulpy.

  • Once the tomatoes are little soft, add the ground spices- ½ teaspoon turmeric powder, ½ teaspoon amchur, ¼ teaspoon red chili powderand 1 teaspoon coriander powder. Stir and mix all the spices with the masala. Now, cover the pan and cook the masala on medium heat for 2 to 3 minutes.

  • Toss in the pan-fried potatoes and cauliflower along with ¼ teaspoon garam masala and 2 tablespoons chopped cilantro.  Mix well with a spatula, so that the vegetables are coated with the masala.

    Cook the vegetables uncovered on low-medium heat for 5 to 6 minutes, stirring often.

  • Now, add ¾ teaspoon salt (or to taste) and stir well. Cover the pan now and cook for additional 8 to 9 minutes on low-medium heat, or until the vegetables are tender but not soggy.  Open the lid in between and stir every minute or two. If you feel the masala is sticking to the pan, you may add some water,1 tablespoon at a time. I did not add any.

    Remove pan from heat and let it sit covered for 5 more minutes. Uncover, garnish with more cilantro and serve aloo gobi hot with rotis!

Jacy Rothschiller