1 small cucumber, sliced into matchsticks, for garnish
Preparation
Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate.
Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).
Despite the warm temperatures outside the holidays are aproaching fast. Thursday is December 1st and then it is just 3 quick weeks until Christmas. A fun holiday tradition in our family is baking cookies. Thumbprint Cookies are one of my favorites that our mom made. They are great because young children can help make the 'thumbprint' before baking them. My mom would make some with a red preserve such as strawberry and some with a green mint jelly.
Jam Thumbprints
2/3 cup butter 1 1/2 cup Flour
1/2 cup sugar 2 slightly beaten egg whites
2 egg yolks 3/4 cup finely chopped walnuts
1 tsp Vanilla 1/3 cup preserves
Cream butter and sugar until fluffy. Add egg yolks, vanilla and 1/2 tsp salt; beat well. Gradually add flour, mixing well. Shape in 3/4 inch balls; dip in egg whites, then roll in nuts. Place 1 inch apart on greased cookie sheet.
Press down centers with thumb. Bake at 350 degrees for 15-17 minutes. Cool slightly. Just before serving, fill centers with preserves. Makes 36.
The Rondout Valley Growers Association has handed out a bunch of pumpkin facts this fall. I wanted to share them with you!
PUMPKINS AS A NY STATE CROP
* NY ranks 3rd nationally in producion of pumpkins
* In NY state alone, there are over 1,4000 pumpkin growers who produce about 50,000 pounds of pumpkins annually, which are valued at $25 million.
* NY's biggest ever pumpkin wieghed 1,631 pounds and was grown in 2007
* According to Dr. Steve Reiners, Associate Professor in Horticulture NYS Agriculture Experiment Station, "NY grows great pumpkins and for some growers a good pumpkin crop can make the difference in the farm's bottom line"
HISTORY
* Pumpkins are believed to have originated in Central America. Seeds from related plants have been found in Mexico, dating back over 7,000 years to 5500 B.C.
* Native American Indians used pumpkins as a staple in thier diets centuries before Pilgrims arrived. When white settlers arrived, they saw the pumpkins grown by Indians and thus, the pumpkins became a staple in their diets too. Hence, seeds were brought back to Europe, where they quickly became popular.
* Early settlers also dried the shells and cut strips to weave into mats.
* Pumpkin carving evolved, in part, from the Celtic tradition of All Hallow's Ece, although the Celtic people of Ireland originally carved turnips and rutabegas in anciant times.
NUTRITION AND BENEFITS
* Pumpkins are rich in Vitamin A and potassium, and are also very high in fiber.
* From a medicinal standpoint, pumpkins have been used for a variety of ailments: They were once recommended as a cure for freckles, used as a remedy for a snakebite and the seeds are said to help avoid prostrate cancer in men.
As the leaves start to change and the weather cools off winter squash start to appear in farm markets. Winter squash is wonderful and delicious on a cold dreary day. I am always surprised that many people do not know how to prepare the squashes. I admit they are intimidating with thier funny shapes and hard skin. They are very easy to prepare and are worth the struggle of getting a knife through them! This is one of my favorite crock pot recipes using Butternut Squash. In our house we like to eat this with toasted nann bread. (you can purchase nann bread in many grocery stores) When you get home your house is filled with this wonderful fragrence and better yet Dinner Is READY!!
Squash, Chickpea & Red Lentil Stew
8 servings
Active Time:
Total Time:
Ingredients
3/4 cup dried chickpeas
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron, (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped
Preparation
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart crock pot.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
You can subsitute canned chickpeas for dried, just be aware of the additional sodium content.
Nutrition
Per serving: 294 calories; 7 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 14 g protein; 11 g fiber; 578 mg sodium; 1029 mg potassium.
Well I think Mother Nature has decided to reward us this weekend for all the crappy weather we have had these past 8 months!! We are promised a weekend in the 70's, sunny and zero ZERO percent percipitation!!!! Can you imagine such a day??
This weekend should be a great one at the farm stand. The horse drawn hayrides will be giving rides to the pumpkin patch from 1-5 both Saturday and Sunday. Before 1:00 you can take a tractor drawn hayride. The Corn Maze is open all weekend and is free. And after missing many weekends due to the rain the BBQ will be cooking local hamburgers, hotdogs, turkey dogs and veggie burgers from noon-4.
On Sunday starting at 10am is the Annual Tractor Pull. This is a great event put on by our neighbors David and Nancy Lawrence. Farmers from near and far bring thier antique tractors to compete in the pull.
The tractors are all 196o or older stock antique. The Antique Tractor Pull is divided into three classes 2,000; 2,500-9,500 LBS and a unlimited Class. The tractors pull a sled that has a certain amount of weight depending on the class. As the tractor pulls the sled more weight is added to challenge the machine. The idea is to pull as much weight as possible. There are three prizes given in each class - 1st, 2nd and 3rd.
There is a 50/50 and also a BBQ. The event usually lasts well into the late afternoon.
If you are in the area this weekend there is a great event happening in Stone Ridge NY on Saturday October 8th. The Rondout Valley Growers Association will be holding thier annual fall fundraiser. This year the fundraiser will be held to establish a disaster relief fund for Rondout Valley farmers.
Even though the RVGA was established in 2003, I am always surprised to hear of the number of people that really have no idea who or what the RVGA is. I over heard a conversation one day in our store, a young women was telling a couple that the "Rondout Valley Growers Association is a group of rich farmers that get together and do things." I had to chuckle to myself before correcting her, that is wrong on so many levels. A rich farmer? That's a bit of an oxy-moron!
Farms keep land open and beautiful, and protect our natural resources. However, the ever-increasing challenges of farming as a business and mounting pressures from development have made it difficult for many farm businesses to continue operating. For farming to remain an integral part of the Rondout Valley's culture and economy, family farms must be able to survive economically. The Rondout Valley Growers Association (RVGA) was organized in 2003 to invigorate the health of farm businesses by undertaking a strong, focused effort to better market Rondout Valley farm products. The survival of the area's farms is essential to the protection of the valley's open space.
In order to accomplish our goals, Rondout Valley Growers works to establish a brand name reputation for the high quality farm products produced in our region. We strive to connect growers, residents, businesses, town governments, federal, state and regional agricultural and conservation agencies with our community's needs, and seek to increase public awareness, establish and improve wholesale promotion and distribution efforts, and increase agritourism potential.
We encourage you to frequent the businesses that support RVGA's efforts. Most importantly, we encourage you to support our growers by asking for and purchasing local products from area farm stands, grocers and restaurants. Locally known, locally grown. What could be better?
At the event this year The Paper Pumpkin Project will be featured. Like real pumpkins these will be sold by the pound at a price of $1 a pound. Supporters can choose the amount they would like to donate by buying a 5 lbs, 10 lbs or 17 lbs pumpkin. (donations made over $250 are tax deductable) The 'pumpkins' are also available for donation at local farm stands in the area.
For more information about the event check out the RVGA website http://www.rondoutvalleygrowers.org/index.cfm. being sold Tickets are available at Davenport Farms, Stone Ridge, Saunderskill Farms, Accord, Kelder's Farm, Kerhonkson, Barthel's Farm, Ellenville, Stone Ridge Orchard, and Stone Ridge Wine and Spirits.
