Weekly Share November 14th – 20th

Hickory King Cornmeal
Winter Squash: Seminole, Fortuna, or Thai Kang Kob
Medley of Root Vegetables: turnip, rutabaga, winter radish, parsnip, celeriac, carrot, beet, & fennel
Swiss Chard or Tuscan Kale
Arugula or Lettuce & Escarole

Well our Community Supported Agriculture shares are sadly coming to an end for this season. It seems fitting as the weather has finally embraced the change to Winter. At the same time we still have so many crops growing and flourishing, ready to be harvested for the holiday season ahead of us and its many gatherings and events focused on food. At Tomten Farm we continue growing and harvesting produce throughout the Winter, although at a slower pace than our regular season. We enjoy many of the crops that can flourish during this season; such as greens, chicories, and roots; which improve with cold nighttime temperatures, developing more sweetness and complexity. Please continue to support your local producers during the off-season months as many of us are still growing food stuffs and we want to continue to serve you.
In this week’s share we are excited to leave you all with storage crops, so you can continue using our vegetables through the holiday. We have included winter squash varieties that can be wonderful either in pie or bread as well as in soup or curries. We have come to appreciate the cooking from Camino, a restaurant in Oakland Ca. and have included a wonderful recipe using Asian style pumpkins in a salad with onion, yogurt, pomegranate, and almonds as another method of using your winter squash varieties. Although we do not currently have the spring onions that the recipe calls for, storage onions can be used in place of them. The share also includes our Hickory King coarse cornmeal. We are excited to give you all the first milling of this seasons corn. If you want to store it away for later in Winter we encourage you to put it in the freezer, in a airtight bag or container. Please check out the assortment of recipes below for ideas with this week’s share. Thank you for joining us for this season, we look forward to another great one in 2017, but for now if you are in need of food, please contact us and we can get you our Winter schedule. Enjoy the share…..Autumn and Brian
Watermelon Radish And Arugula Salad With Citrus Vinaigrette 
Cold Beet, Daikon Radish, & Carrot Salad
Giving Root Vegetables Their Due
Stuffed Escarole “ Scarolla Imbottita”
Roasted Root Vegetable Hash
22 Ways To Make The Most Of Cornmeal
Kabocha Squash and Grilled New Onion Salad with Yogurt, Pomegranate, and Almonds
Silky Coconut-Pumpkin Soup – Hot Sour Salty Sweet by Jeffery Alford & Naomi Duguid
3-4 Shallots unpeeled
1 1/2 lbs of Pumpkin or Squash
2 cups canned Coconut milk2 cups Pork or Chicken Broth
1 cup loosely packed Cilantro
1/2 teaspoon Salt
2 Tbls. Thai fish sauce
Generous grindings of Black Pepper
¼ cup minced Scallions
In a skillet or on a grill, dry roast the unpeeled shallots until softened and blackened. Peel, cut lengthwise and set aside. Peel the pumpkin and clean off any seeds. Cut into ½-inch cubes. You should have 41/2 – 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. **Stir in fish sauce and cook for another 2-3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.) Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
**At this point you can strain out about 1/3-1/2 the pumpkin cubes and blend just for a few seconds, return to the pot and the soup will have a slightly more creamy and emulsified texture.
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