I'm a Meat CSA member!!!! I got a share and picked it up on Tuesday from Connor and Tim- pickups are in the classroom around the corner from the barn- cozy and warm with woodstove burning merrily, Christmas music playing on the radio and the farm table covered in cookbooks. They were more than ready to answer questions about any of the cuts we were getting today. It is fun being the shareholder again after so many years. I loved just picking up my meats and thinking about all the lovely things I'm going to make with them. Pot roast in the crockpot with lots of garlic, carrots, potatoes, turnips and herbs; a chicken (so big it is almost a turkey) roasted in lemon, white wine, garlic, thyme, parsley and salt for the first meal, chicken pot pie for the second, chicken tortellini and kale soup for the third, and extra stock for soups later. YUM! And that's only two cuts!
Pick-ups continue every two weeks (though not the week after Christmas) through the spring and you can also buy eggs, maple syrup, honey and other farmstand goodies at the same time (you don't have to be a member!) Connor is also selling extra meat cuts. If you have any questions about Meat CSA- contact cyoung@thetrustees.org. Saturday night's Saturnalia (Roman winter holiday programming has been CANCELLED due to impending crappy weather. We are super sorry to not be spending a fun night with all of you and hope that you have a wonderful holiday season no matter which holiday you celebrate!
Upcoming in January & February we are having our Night-time Sledding adventures again this year! The farm is usually closed to visitors after dark, but we are opening it up for Sledding After Dark on the First Friday evening of the month. If you couldn't make it last year, we had clear skies and no snow last year for one event and a raging blizzard for the second. We still had awesome snacks and hot chocolate, a fun craft and a cozy fire. Join us on January 6th and we will see what Mother Nature brings us (hopefully- a WHOLE LOT OF SNOW!!!!). Whether there is snow or no, we will have the hot chocolate, the craft and a lot of fun. It all starts at 530p until 7p. $5/members; $10 for nonmembersBook Bugs is still happening all winter at the farm! Kira has the books picked out and programming planned. Don't worry! These are inside one of our buildings here at the farm where it can be warm, either the Cottage, the Classroom or the Greenhouse depending on the month. Look for updates on our facebook page (Friends of Chestnut Hill Farm) or for signs if you want to drop in at the last minute! This fun event for 3-5 year olds (book reading, fun craft/art project, snack and, if weather permits, a wander to meet some farm critters) happens the first Friday of every month 10:30-11:30. $9/member child.
Recipes: I know that CSA Season is over, but I wanted to share some favorite recipes anyway. Here in our house, we make some special things every year to share with family and friends.
Chocolate chunk shortbread (the ultimate in Christmas cookies, you can basically add all kinds of deliciousness to this cookie to make it special and unique in your house. I think of the below as a base recipe and it is the one most used in our house, but occasionally the kids will let me add one of the optional add-ins at the bottom)
Ingredients:
2 sticks unsalted butter, at room temp
2/3 cup confectioner's sugar
1/2 tsp vanilla extract
1/4 tsp coarse, sea or kosher salt
2 cups all purpose flour
4 ounces of bittersweet chocolate of any kind really- use plain or your favorite fancy chocolate bar- really, they are all good in this- chopped fine
1. Working with a stand mixer is best, with a paddle, or use a large bowl with a hand held mixer. Beat the butter and sugar together for about 3 mins on medium. The mixture should be very smooth. Add the vanilla and salt, then reduce to low speed and add the flour, mixing only until it disappears into the dough. Don't OVERWORK the dough. Fold in the chocolate with a sturdy wooden or rubber spatula.
2. (I got this from Smitten Kitchen and I LOVE this, so much easier). Transfer the dough to a gallon size ziploc bag. Put the bag on a flat surface leaving the top open and roll the dough into a 9x10 1/2 inch rectangle that's 1/4 inch thick. Turn and lift the bag as you roll to avoid creases. When it is the right size and thickness, press out all the air and seal. Refrigerate for at least 2 hours and up to 2 days.
3. To bake: divide the oven in thirds with racks, preheat to 325 degrees. Line two baking sheets with parchment. Slit open the plastic bag and turn the dough onto a cutting board, discard the bag. Using a sharp knife (and a ruler if you are so inclined) cut the dough into 1 1/2 inch squares, then carefully transfer to baking sheets. Prick twice (all the way through to the baking sheet) with a fork.
4. Bake 18-20 mins, rotating halfway through. Shortbreads should be pale with just the faintest hint of browning at the edges. Transfer the cookies to a rack and cool to room temp before eating (if you can actually wait that long)
Optional add-ins or subs:
1 Tbsp espresso powder dissolved in 1 Tbsp boiling water and added in with the vanilla
Substitute rosewater and finely chopped dried fruit for the vanilla and chocolate
Add in 1/4 tsp of cinnamon with the flour
Add 1/4 tsp nutmeg and finely chopped hazelnuts and dried cranberries
Varying the type and kind of chocolate or using a fancy chocolate bar can make these extravagant and amazing.
Pumpkin Cheesecakes with GF chocolate cookie crust
So I make this large pumpkin cheesecake every year and my parents and so many of our friends are GF I've adapted my recipe to suit. It isn't that hard.....
Ingredients:
Crust-
2 cups ground GF chocolate cookies (I use Tate's Bakery because they are truly incredible, but any chocolate wafer cookie will work including GF oreo types) pulverized in a food processor
1/2 cup ground walnuts or almonds
1/2 cup melted unsalted butter
Filling-
3 8oz blocks of cream cheese, room temperature
2 cups of pumpkin puree (I roast my own butternut/kabocha squash and puree in food processor)
3 eggs
1 cup maple syrup
1 cup heavy cream, chilled (I've also used coconut milk in a pinch and it was amazing)
2 tbsp bourbon
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cloves
1/4 tsp sea salt
Directions:
Preheat oven to 350 degrees.
You can either make this in a big 9" springform pan (also, do yourself a favor and wrap the springform pan in tin foil on the outside or there will be melted butter EVERYWHERE and place on a cookie sheet with sides or use individual ramekins (which you will need 8-10 of them).
Combine the cookie crumbs and melted butter thoroughly and press into the bottom of pan or ramekins. Bake for 10 minutes and allow to cool while you make the filling.
1. Using a large mixer, blend the cream cheese and maple syrup until smooth. Beat in the eggs, one at a time. Fold in the pumpkin and other remaining ingredients and mix until smooth and well blended. Pour the filling onto the crust(s); then bake 1 1/2 hours if using the 9" pan or about 1/2 hour for the ramekins (keep checking!!! I haven't baked in the ramekins in a while so I'm not 100% sure anymore) but they should all be just set in the middle. Let them rest for an hour at room temp then cover with plastic wrap and refrigerate for 4 hours or overnight. Serve with a generous dollop of real whipped cream and shavings of good chocolate.
Optional substitution: Instead of chocolate cookies you can use really good gingersnaps!
