Lloyd Craft Farms Fresh Produce, Locally Grown

There are Sugar Pie Pumpkins at Bee Healthy yet!  These can be cooked down for pies, but an even simpler treat is THUS:

Cut the top off, scoop out the seeds and pulp, add sugar (or honey or agave nectar) and spices (cinnamon, nutmeg, ginger, clove), place top back on or cover with foil, and bake in oven until tender (45 minutes to an hour).  Serve as a special treat or dessert!

Don’t forget to rinse the seeds, soak in salt water, drain, and scatter on a cookie sheet to roast in the oven for pumpkin seeds!

Great way to enjoy the pumpkin spiced treat at a busy time of year!!  Cook several for a special Holiday dinner–

The Farmer’s Wife

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We restocked Bee Healthy today with more Brussels sprouts on the stalk, and now 1# bags!  We also added bags of small Red Cipollini onions–a treat when roasted whole, special flavor when caramelized–more green and red cabbage and our January King savoy variety…Turnips for your stews, Kohlrabi for the holiday relish trays, and 1# bags of colorful Carrots…Fingerlings and Red potatoes…Candy Onions…and Sugar Pumpkins and a plethora of Winter Squash!

Today is the deadline for our Holiday Special Boxes, but I haven’t heard from all of you yet!  I have 29 boxes left…we extended the sign up to Thursday for Friday, November 30th, or December 7th.  Email craftterri@rtconnect.net, respond to this post, or text 431-1219.  Cost is $25.

CONTENTS:
Shredded Cabbage for kraut, coleslaw, cabbage burgers, or fried with Italian Sausage in the cast iron skillet–28 oz. bag.  (Recipe included)

Brussels sprouts–1# bag with a recipe for Brussels sprouts slaw, great way to enjoy RAW sprouts.

PATRIOT Potatoes– 3# bag of RED Norland, WHITE Satina, and BLUE All Blue.  It’s fun to cook in color!  Most are small C size, and suitable to eat with the peels on as they are organically raised–

Jumbo Onion–either Sierra Blanca White, Yellow Candy, Yellow Highlander, or Redwing.

Carrots–1# bag, mixed colors of purple, orange, and yellow.  (Recipe included for Carrot Bundt carrot)

Daikon Radishes–1# Purple Bravo & Alpine White.  (Recipe included for Lacto Fermented Daikon’s, and info on why to try these Asian mainstays–)

Sunchokes–1# with lots of information and ways to cook and benefit from the pre-biotic foods.

Winter Squash–Thelma Sanders Sweet Potato Squash, a sweet and smooth textured Acorn looking squash.

Holiday Pumpkins included with the first 20 BOXES!  Sheet included with ideas for your holiday cooking using pumpkin puree–Pumpkin Cookies frosted with Cream Cheese, Deep Purple Carrot Bundt Cake, Pumpkin Pies, Pumpkin Bars…

Last Box of the YEAR–Don’t miss out!  We’ll stock an extra 5 Boxes at The Bee this Friday for walk-in purchases, but the last day to reserve a box for December 7th is DECEMBER 5th!  The Farmer’s Wife

Don’t miss out on the LAST special Box of the season! $25. Pumpkins for the first 20 reservations.  (Useful in Christmas pumpkin pies, cookies, breads, bars, and more!)

ORDER BY NOVEMBER 28th for PICK UP NOVEMBER 30th or
ORDER DECEMBER 4th for PICK UP DECEMBER 7th at BEE HEALTHY —

HOLIDAY Special Box includes:

Brussels sprouts- 1# bag —recipe for Brussels Sprouts Slaw
Shredded Cabbage- multiple uses!
Onion– Candy Sweet or Sierra Blanca
Potatoes– 3# Patriot Mix–Red Norland,Yukon,All Blue- C size
Daikon’s– Alpine White, Bravo Purple–Recipes and information on fermentation and other uses
Carrots-1# bag
Sunchokes-1# bag- recipes and info of course!
Winter squash–Thelma Sanders Sweet Potato Squash (Large Blonde colored Acorn type–sweet and smooth texture…like…sweet potatoes! Other squash available, too!)

All items raised in the garden right here in the Big Horn Basin– Text 431-1219 to reserve, or email craftterri@rtconnect.net. Deadline to reserve is Wednesday, November 28th or December 4th!  Limited number of boxes available, reserve sooner than later– 

Don’t miss out on the LAST special Box of the season! $25. Pumpkins for the first 20 reservations.  (Useful in Christmas pumpkin pies, cookies, breads, bars, and more!)

ORDER BY NOVEMBER 28th for PICK UP NOVEMBER 30th or
ORDER DECEMBER 4th for PICK UP DECEMBER 7th at BEE HEALTHY —

HOLIDAY Special Box includes:

Brussels sprouts- 1# bag —recipe for Brussels Sprouts Slaw
Shredded Cabbage- multiple uses!
Onion– Candy Sweet or Sierra Blanca
Potatoes– 3# Patriot Mix–Red Norland,Yukon,All Blue- C size
Daikon’s– Alpine White, Bravo Purple–Recipes and information on fermentation and other uses
Carrots-1# bag
Sunchokes-1# bag- recipes and info of course!
Winter squash–Thelma Sanders Sweet Potato Squash (Large Blonde colored Acorn type–sweet and smooth texture…like…sweet potatoes! Other squash available, too!)

All items raised in the garden right here in the Big Horn Basin– Text 431-1219 to reserve, or email craftterri@rtconnect.net. Deadline to reserve is Wednesday, November 28th or December 4th!  Limited number of boxes available, reserve sooner than later– 

Pumpkins are not just for Halloween–what’s Thanksgiving without good old homemade PUMPKIN PIE?

Last year when we put homemade pumpkin pies in the The last Special Box, our friend Eric said we spoiled him and his family–they can never eat pumpkin pie made from canned filling again!

Pumpkin pie is so easy to make! The Farmer’s Wife recipe is posted at http://www.lloydcraftfarms.com , Recipes, #64. Like all pumpkin pie recipes it starts with pumpkin purée.

Pumpkin purée can be made in several ways. When I’m making multiple pies I use a large pumpkin cut into large chunks and placed on the stovetop in a soup stock pan with a lid. Add a couple inches of water and steam until tender. Once cooled enough to handle, I cut the pumpkin flesh off the skin. Pumpkin is easily puréed in a large mixing bowl.

Only want one pie? Pick up a sugar pumpkin at Bee Healthy on Monday. Cook the pumpkin as above on the stovetop, or simply cut the top off and scoop out the seeds, cook whole in the oven. (350 degrees til tender to the touch.) You can also cut into pieces and cook all day in the crockpot.

Ingredients needed are sugar and/or molasses, eggs, couple tablespoons of flour, milk or half & half or cream, and wonderful seasonings: ginger, cinnamon, nutmeg, and clove…sometimes allspice. Not comfortable making crust? Buy a frozen one…not as tasty, but the filling is the star of the show! Do the puree the day before— 🙂

Pumpkin purée is also good in pumpkin bread, pumpkin cakes, pumpkin soup, and pumpkin cookies with cream cheese frosting. It can be frozen or canned for later use. (Pressure canned–not hot water bath.)

My family LOVES pumpkin pie! Not just for Thanksgiving, but also Christmas and in the dead of winter! Either with a scoop of ice cream or cooled with fresh whipped cream—hmmmm….

The Farmer’s Wife

All squash do not taste the same!  There are basically 3 families–Pepo, Maxima, and Moschata.  So far I’ve introduced you to Butternut (Moschata) and Acorn (Pepo)…NOW, I want to introduce you to Kabocha (Maxima).  Maxima is a large family of some of the largest winter squash:  Blue Hubbard, Red October, and the smaller versions Blue Ballet and Red Kuri, and all the different colors of Kabocha (Sunshine Orange, Bon Bon Green, and Winter Sweet Grey).  Buttercup, with its broad shoulder and button is also a Maxima.  There are more!  This class includes most of the dark fleshed winter squash, high in dense nutrients with their own unique ‘squashy’ flavor!  (FYI–Pumpkins are Moschata–like the Butternut and French pumpkins–)

Here’s a FULL FLAVORED recipe to try— Sweet & Spicy Kabocha Winter Squash
http://www.geniuskitchen.com

INGREDIENTS

• ¹⁄₂ small kabocha squash
• 3 tablespoons light brown sugar(plus more for sprinkling)
• ¹⁄₄ teaspoon cayenne(or hot chili powder)
• ¹⁄₂ teaspoon cumin
• ¹⁄₄ teaspoon cinnamon
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₄ teaspoon salt
• 1 ¹⁄₂ teaspoons soy sauce
• 1 tablespoon sesame oil

DIRECTIONS

1. Preheat the oven to 400°F. Line a baking sheet with a silicon baking liner or parchment paper.
2. De-seed and cut the squash into slices about 1/4 inch thick.
3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
4. Spread the slices in a single layer on the baking sheet and drizzle them with the oil.
5. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
6. Serve hot or at room temperature.

And here’s a simple trick for a side dish using Buttercup (or any other Maximus):

“Transformed by steaming!  Halve & steam cut side down for 20 minutes.  Then mash with cream or olive oil & stir in sauteed onions, garlic & thyme.”

OR for the Kabocha, “Cut into large cubes & use in stews, chunky soups or curries.  The skin is edible and nutritious.”  (News to me!  I thought Delicata was the only squash with an edible peel–)

We will be stocking additional Buttercup and Kabocha at Bee Healthy on Friday, along with more Brussels Sprouts, Red Potatoes, Cabbage, Daikon radishes, and Carrots!  Stop in and pick up Fresh and Local!!–  The Farmer’s Wife

Here’s a tasty recipe that Lisa shared with the CSA last year!  A good use of the Acorn Squash!  We have Honey Bear acorn squash (pictured above), onion, and celery at Bee Healthy–I think Janet at Bee Healthy may have some healthy sausage, too.

Acorn Squash with Apple and Sausage–

Ingredients:
2 Small Honey Bear Acorn Squash (or 1 Large Acorn)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup Of Panko Breadcrumbs
1/2 Cup Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes – or until fork tender. 

While squash is roasting – in a large fry pan over medium heat – heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat. 

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes – adding a sprinkle of parmesan cheese to the top for the final 5 minutes. 

Enjoy!

We are finishing up our grass-fed Ten Sleep beef from last year from Big Trails Natural Meats, and that means lots of SOUP BONES.  In the past I have used soup bones to make bone broth, but I was not specific with what I needed when the beef was cut up and the bones are more suited for soups–more meat than morrow.  Nothing wrong with a fresh, hearty beef soup:  Beef Barley and Beef Vegetable so far, Minestrone today .  I have a ridiculous amount of bones still in the freezer!  Feel free to share any ideas or your favorite soup recipes–I’m open to adventuring into a different soup arena with my plethora of soup bones!

And speaking of PLETHORA, as mentioned in a previous post, we raise lots of Winter Squash.  Why Winter Squash, you ask? Well…It is a complete and balanced food that stores through the winter months when we don’t have the benefit of fresh, locally grown vegetables.  Squash is a source of potassium, niacin, iron, and beta carotene, to name a few.  Beta carotene is converted to Vitamin A in our bodies; Vitamin A is essential for healthy skin, vision, bone development and maintenance.  In addition to these nutrients, as a complete food it contains micro-nutrients needed  to convert and use the major nutrients. So, we could say our bodies need a plethora of nutrients to experience full health!

LAST PLETHORA–Bee Healthy has a plethora of items to help you in your pursuit of happiness and good health.  They have supplements, information, good foods and meats, farm-fresh eggs, helper snacks for better choices, and are happy and eager to help in any way they can.  They also have a half cooler stocked with Lloyd Craft Farms produce for this season, just updated FRIDAY!  Brussels sprouts, Celery, Cabbages, Turnips, Carrots…  We also stock Fingerling potatoes, Onions, and WINTER SQUASH through out the store.  Stop in and shop!  And Christmas gift giving time is approaching:  Janet has gathered a plethora of neat and unique gift items.  Stop in and SHOP!

The Farmer’s Wife

PLETHORA–noun, a great quantity; especially, more than desirable.  (Now, wait a minute–)  Webster says it comes from a word in the ancient languages that meant ‘to become full.’  (That’s more like it!)

We have a plethora of winter squash, both in the shelter and our cooler for winter sales, and at Bee Healthy.  Why do we do this?  Well, we are into good, fresh, nutritious food locally grown….food that nourishes our bodies and keeps us well.  Winter Squash is just that!  (‘Fresh’ becomes a relative term here…winter squash is high in beta-carotene which our bodies convert to Vitamin A…a good thing to have in the winter.)  At a time when the garden is dead, greens are limited to what is available in the store (not always fresh, nor necessarily healthy for you), and we are eating whatever has been set up for the winter (canned, frozen, dried, pickled), or is shipped from hundreds of miles away, Winter Squash is a power house of nutrition!  (It is as fresh as you’re going to get from the garden this time of year…harvested fully ripe, cured, and then put into a consistent 48 degree cooler or shelter to hold for several months. With the Maximus genus –AKA Hubbard family–it is the curing process that develops the flavor and helps with the long term storage.  We’ve had Blue Hubbard’s hold until the Spring!)

So, how can we fix it?  What do we do with winter squash?  I’m sure you have heard me rave about Butternut Bisque.  You can use about any squash in the Bisque, just as you can use about any squash to make ‘pumpkin’ pie.  (In fact, canned pumpkin pie filling is usually Butternut:  easier to process and more squash meat per pound than pie pumpkins, and in the same family as pumpkin.)  Start with roasting a squash in the oven–that’s probably the most well known and simplest first step.  (I’ll give you more ideas in later posts.)

If you are new to winter squash, Acorn or Butternut is a great beginner squash.  (We have four varieties:  Honey Bear and Tip Top Acorn Squashes, & Butterscotch and Waltham Butternut Squashes.)  Cut it in half, scoop out the seeds, and fill the cavity with a tablespoon of oil (olive, butter, or coconut) and an allium (onion, garlic, shallot, leek, chives), salt and pepper to taste.  Bake in the oven, covered with foil or in a covered dish, 350 degrees for 45 minutes to an hour.  Some recipes use 400 degrees–I think that depends on the squash, but haven’t got that down to a fine science yet.  You don’t want to over-cook or it will be dry and hard to choke down.  (And believe me, when it’s dry, you can’t add enough butter!)

When I bake squash, I bake an abundance…plethora.  🙂  The first bake this fall was 2 Thelma Sanders Sweet Potato Squashes (type of heirloom acorn), and 2 Butternuts in the oven.  I steamed a sliced 8# Hidatsa and spooned the filling into a 14 cup bowl that I refrigerated.  A Thelma and half a Butternut were a part of the meal for that day, and the remaining squash halves went into the fridge to reheat for other meals.  (I prepared those squash as directed above, but I wrapped each half in foil and baked them like a potato–I could get more in the oven that way!)  The Hidatsa became 2 different batches of soup–one a blended bisque and the other more of a chunky soup with carrots and onion– and 6 loaves of ‘Butternut’ Bread.  The sweet bread recipe is strong on the pumpkin-pie-like spices–great with a scoop of ice cream on top, especially still warm from the oven!   (Don’t tell The Farmer, but I thought his potato soup was a little thin so I added 1 cup of the 14 cup Hidatsa to thicken his soup–gave it a nice glow, too!)

Well, that’s all for now!  My next post will be about Buttercup–I’m going to try a different recipe and technique for that one–  As always, The Farmer’s Wife

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In order to keep the cooler space full and serving you well, we restocked yesterday. 

You won’t want to miss the fresh celery with full tops–outer leaves and stalks are perfect for cooked dishes, and inner leaves and stalks are juicy and great with a cheese spread or peanut butter for a healthy snack.  OR throw the whole celery, quartered onion, salt and pepper, and your favorite seasonings into a stock pot, and cook them all down for a good nutritious soup stock to use for soups, stews, gravies, and to thin your mashed potatoes and add a little more flavor!  It will keep in the fridge several weeks, or you can hot water bath it to seal into the winter, as long as you have no meat additives.

The second item we have stocked in abundance are Brussels sprouts.  These are full stalks and will keep in your fridge for a few weeks.  If you have never had sprouts fresh off the stock, you are in for a treat!  The flavor is full and sweet–not strong and overbearing–and they are easy to cook.  There are several recipes at http://www.lloydcraftfarms.com , under the Recipe Page.  (One of our favorites is the Balsamic Vinegar and Craisins!)

Other items of interest are Cabbage (3 kinds for 3 different uses), Purple Topped Turnips, last of the Broccoli from the high tunnel, and our triple colored tender Carrots in 1# bags.  Outside the cooler are Jumbo Candy Sweet onions for $1.00, Fingerling Mix potatoes, and a PLETHORA of Winter Squash (I like that word!)–

All reasonably priced, all organically grown, all local!  Check it out–The Farmer’s Wife