Sign up by April 15th to participate in the first 2011 CSA delivery!

Hello CSA Shareholders!

Just a reminder that spring is right around the corner...it's time to start thinking about CSA! To participate in the LFFC's first share delivery, please sign up by April 15th! Shareholders will receive 25 weekly deliveries of fresh Certified Organic produce. To sign up, you can either fill out our online application form or download the form and mail it into our office.

CSA is now more convenient than ever! We've added a whole bunch of new pick up sites this year in Eastern Pennsylvania, Delaware, Maryland and Washington, DC, New York, and Virginia.

We hope that you will join us in the spring harvest!

Your CSA Team,

Kathan and Evan

Vegan Kale Cake with Sweet Potato Filling

Photo by CSA shareholder and professional food photographer, Evi Abeler (www.eviabeler.com).

This has to be my new favorite dessert! It's a creation of CSA shareholder Laura Forer, who picks up her share in Harlem, NYC. Her online bakery, Waltzing Matilda's NYC, specializes in unique Australian pastries. Laura adapted a carrot cake recipe that she found on Hell Yeah It's Vegan! Blog to create the cake, and a vegan vanilla-banana custard recipe from Food.com to create the fabulous filling. (http://hellyeahitsvegan.com/, http://www.food.com/). Thank you, Laura!

Kale Cake with Sweet Potato Filling
Filling Ingredients
2 cups soymilk
2 tablespoons cornstarch
⅓ cup sugar
¼ teaspoon salt
2 sweet potatoes, boiled and blended until smooth
1 tablespoon vegan margarine
2 teaspoons vanilla extract
1 pinch nutmeg

Cake Ingredients
2⅓ cups all-purpose flour
1 teaspon baking powder
1½ teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
6 tablespoons flax seed meal
¾ cup warm water
1 to 1½ cups sugar
1 cup oil
1 teaspoon vanilla
2 cups blanched, shocked, and chopped kale (about 2 bunches)
1 cup walnuts, chopped

Icing Ingredients
2 8-ounce containers Tofutti cream cheese
¼ to ½ cup vegan margarine
¾ to 1½ cups powdered sugar
1 teaspoon vanilla

Filling Directions
1. Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
2. Add milk and sweet potato and whisk until lumps disappear.
3. Heat over medium heat, whisking, until the custard thickens.
4. To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
5. When the custard is thick enough, the trail will not close back up.
6. Take the custard off heat. Whisk in vegan margarine, vanilla, and nutmeg.
7. Cool with a plastic sheet pressed to the surface to prevent a skin from forming.

Cake and Icing Directions
1. Preheat oven to 350 degrees. Line two 8×8″ pans with parchment paper. In a small bowl, sift together dry ingredients (flour through salt). In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and blanched and shocked kale and mix until combined. Add dry mix and stir until moistened. Fold in walnuts. Pour equal parts into pans. Bake for 18-20 min, or until a toothpick comes out clean. Let cool in pans 10 minutes.
2. For the icing, beat together Tofutti cream cheese and vegan margarine. Add vanilla and powdered sugar; whip until smooth. Do not overbeat.
3. Use a knife to loosen edges of cake from pans. Using parchment paper, lift cakes out of pans. Carefully remove parchment paper from one cake. Frost one cake with sweet potato filling and one cake with icing. Layer and serve chilled.

Moroccan Raw Carrot Salad

This recipe is adapted from Epicurious (http://www.epicurious.com), which credits author Gil Marks of Olive Trees and Honey, published in November of 2004.

Moroccan Raw Carrot Salad
Serves 5 to 6

Ingredients
1 pound carrots, coarsely chopped or grated (about 4 cups)
¼ cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, finely minced
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon sweet paprika
pinch of salt
¼ to ½ teaspoon cayenne (optional)

Directions
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

Homemade Pasta with Ricotta and Spinach

I tried this a few nights ago, when I was snowed in and had plenty of time to cook a nice meal. Fresh pasta is so fun to make and tastes delicious, and I was able to get most my ingredients from the Co-op through our online buying club, Four Season Harvest, which is still going strong throughout the winter at many of our sites! (Check it out at http://www.lancasterfarmfresh.com/static/controls/?page=fourseason.)

Homemade Pasta with Ricotta and Spinach
Serves 4 to 5

Pasta Ingredients
flour (about 5 cups)
5 eggs
salt
olive oil

Sauce Ingredients
olive oil
ricotta (about 2 cups)
whole milk
salt, to taste
spinach (5 to 6 handfuls)
Parmesan cheese, grated

Pasta Directions*
Place flour in a pile on clean workspace. Make a well, and crack 5 eggs into the well. Using a butter knife, slowly work eggs into the flour, using you have created a workable dough. You should have plenty of flour leftover to spread over your workspace when you are ready to roll out the dough. Leave the dough under a glass bowl and let rest for 10 minutes. When dough has finished resting, roll onto floured surface until thin enough to see your fingers through the dough. Cut dough into thin strips. You are now ready to cook! Boil a large pot of water, and add pasta, salt, and olive oil. Cook until pasta has reached desired texture. Drain and gently coat with olive oil.

*There is a fabulous video on Video Jug (http://www.videojug.com/) that I followed to make pasta for the first time. Check it out at http://www.videojug.com/film/how-to-make-fresh-pasta.

Sauce Directions
Heat olive oil in a sauce pan over medium-low heat. Add ricotta and mix with milk to thin. Add salt to taste and spinach. Cook until spinach has wilted slightly. Add pasta and cook for a few more minutes until pasta and sauce are well mixed. Serve hot, topped with grated Parmesan cheese.

Indian Spinach with Potatoes

I've been eating lots of spinach and potatoes this week, and this is one of the recipes that I tried. It comes from Winter Harvest Cookbook by Lane Morgan, published in 2010. It's an excellent resource for seasonal cooks and if you haven't checked it out yet—do so! It's definitely one of my new favorites. The author writes of this recipe: "This is quick and good. If you boil the potatoes beforehand, you can have dinner on the table in about 10 minutes." He suggests serving with a carrot curry and a raita for for a "beautiful and nutritious" vegetarian meal.

Indian Spinach with Potatoes
Serves 4 to 6

Ingredients
2 pounds boiled peeled potatoes
1 pound fresh spinach
¼ cup peanut oil or other light oil
1-inch piece fresh ginger, peeled and sliced thin
1 teaspoon mustard seed
1 teaspoon ground cumin
red pepper flakes (optional)
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt, or to taste

Directions
Cut the potatoes into cubes. You should have about 4 cups. Chop spinach coarsely. Heat oil in a large saucepan, add onion, garlic, and fresh ginger, and sauté briefly. Combine mustard seed, cumin, red pepper flakes (if used), turmeric, and chili powder. Add to saucepan, stir well, and cook mixture over gentle heat until onion is soft. Add potatoes and stir gently to coat them with spices. Add spinach in handfuls. Add salt, stir again carefully but thoroughly, cover and cook 3 minutes or so, until spinach is cooked down a bit. Serve at once.

Happy New Year from Lancaster Farm Fresh Cooperative! (And Winter Chili Recipe)

Happy New Year! Here at Lancaster Farm Fresh, we're looking forward to another great season in 2011. Fulfill your New Year's resolution to eat healthy and nutrient-dense produce in 2011 by purchasing a CSA share! Not only does your purchase support local and small-scale family farms, but you'll also receive 25 weeks of Certified Organic produce, chock-full of nutrients that only Lancaster County soil can supply. 2011 CSA Membership Applications are available on our website, www.lancasterfarmfresh.com. Don't forget to postmark your application and payment for a 2011 CSA share by January 15th in order to qualify for a $30 early sign-up discount!

Now to the recipes! Although we are currently between seasons, be sure to check back for weekly updates for recipes that LFFC farmers and staff are enjoying over the winter, using canned and frozen vegetables from our 2010 CSA shares. Below is a winter chili recipe that I made last night with tomatoes that I canned this summer from LFFC member farm Green Valley Organics. Delicious!

Winter Chili

Serves 3 to 4

Ingredients

3 tablespoons butter

4 cloves garlic, minced

2 to 3 onions, roughly chopped
2 cups chicken or vegetable broth

2 24-ounce cans canned tomatoes

1 can kidney beans, drained

1 can black beans, drained
4 cups frozen corn

3 tablespoons chili powder

1 tablespoon sweet paprika

1 to 2 teaspoons cayenne pepper

2 tablespoons ground cumin

3 tablespoons brown sugar

salt and pepper to taste

grated cheddar cheese

Directions

1. Melt butter in a large pot over medium heat. Add onions and garlic, stirring until onions are translucent.
2. Turn down heat slightly, and add chili powder, paprika, cayenne pepper, and cumin. Working quickly to avoid burning the spice mixture, add chicken or vegetable broth, canned tomatoes, brown sugar, and salt and pepper to taste. Bring to boil and turn down to a simmer. Simmer for 20 minutes, or until tomatoes begin to break down and chili has a thick consistency.
3. Add beans and corn and allow to heat, taking care not to overcook. Adjust spices as needed. Serve hot, topped with grated cheddar cheese and cornbread on the side. Enjoy!

Happy Holidays from Lancaster Farm Fresh Cooperative! (And Roasted Turnips with Parmesan)

Microgreens still growing in the warmth of an LFFC greenhouse. Check back throughout the winter for the recipes that we're making using winter vegetables and additional items from Four Season Harvest, LFFC's online buying club!

Today is the last Lancaster Farm Fresh CSA share delivery in 2010. We are sad to see it end, but are looking forward to a busy winter preparing for our best season yet in 2011! From all of the farmers and staff here at LFFC, a big thank you to our site hosts and shareholders for their commitment to local, organic food and farmers this season. We truly appreciate your support and hope to see you again in the New Year! Just a reminder—our 2011 CSA membership application is now available our website (www.lancasterfarmfresh.com). Mail in your application and payment by January 15th and receive a $30 discount! Returning members are also eligible for a $10 returning member discount. Happy Holidays from Lancaster Farm Fresh Cooperative!

And now a recipe for the holidays from our CSA manager's favorite—Martha Stewart! This comes from this month's issue of Everyday Food.

Roasted Turnips with Parmesan
Serves 4

Ingredients
2 pounds turnips, peeled and cut into ½-wedges
⅛ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
¼ cup grated Parmesan (½ ounce)

Directions
Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Golden Spinach and Sweet Potato Healthy Sauté

Spinach is ranked as one of the top “World’s Healthiest Vegetables,” as it is extremely rich in all sorts of vitamins and minerals, as well as high in phytonutrients such as beta-carotene, lutein, and zeaxanthin and flavonoids, which provide antioxidant protection. (Source: The World’s Healthiest Foods, http://whfoods.org/.) The following recipe comes from The World’s Healthiest Foods.

Golden Spinach and Sweet Potato Healthy Sauté
Ingredients
1 medium onion, chopped
4 medium cloves garlic, minced
1 cup plus 1 tablespoon chicken or vegetable broth
½ teaspoon turmeric
½ teaspoon coriander
½ teaspoon cumin
¼ teaspoon cardamom
1 tablespoon fresh lemon juice
2 cups sweet potatoes, peeled and cubed
6 ounces spinach
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Directions
1. Heat 1 tablespoon of broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for five minutes, stirring frequently. Add garlic and continue to sauté for another minute.
2. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
3. Add spinach to sweet potatoes. Cook uncovered for a few more minutes to allow sauce to thicken. Add cilantro, salt, and pepper.

Spicy Chicken and Spaghetti Squash Skillet

Another winter squash recipe! This one comes from Fabulous Foods (http://www.fabulousfoods.com/). The author writes, “This spicy sauce, which makes good use of leftover chicken, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.”

Spicy Chicken and Spaghetti Squash Skillet
Serves 6

Ingredients
1 small spaghetti squash, cooked using your favorite method and separated into strands
2 tablespoons olive oil
½ cup minced onion
3 to 4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or turkey meat
2 cups canned crushed tomatoes
¼ cup dry red wine
2 teaspoons capers
2½ teaspoons fresh oregano
1 teaspoon crushed red pepper, more to taste
3 tablespoon Italian parsley, finely chopped

Directions
Heat the oil in a skillet over medium high heat, and sauté onion, garlic and green onions for two minutes. Add the chicken or turkey and cook for three to four minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another five minutes. Pour sauce over heated spaghetti squash and serve.