Notes for Members and Recipes

FALL DELIVERY SCHEDULE:
Capital District: Oct. 28, Nov. 4 & 18, Dec. 2
Westchester: Oct. 29, Nov. 5 & 19, Dec. 3
NYC: Oct. 30, Nov. 6 & 20, Dec. 4
Columbia County: Oct. 31, Nov. 7, 14, & 21, Dec. 5

There will be the optional storage box delivery on your regular pickup day the week of Dec. 15th.

2009 ENROLLMENT FORMS:
Look for your 2009 enrollment form at your pickup site this week. YOU HAVE UNTIL JANUARY 6 TO RESERVE YOUR MEMBERSHIP. We have a long waiting list so please send your form in on time so that your share is reserved for the 2009 season. Please post-date your deposit check for January 1, 2009.

MEAT ORDERS:
We will have more pork available in a couple of weeks. The lamb will be available in two weeks. We still have some beef cuts available: chuck roast (boneless), rib steak, porterhouse steak, t-bone steak, short ribs, and soup bones.

RECIPES:

ONTARIO GREENS
1 – 1-1/2 pounds fresh greens, washed, chopped
2 tablespoons butter
1 large onion, chopped
1 tablespoon garlic
Salt & pepper
1/2 cup sour cream
Steam the greens about 5-10 minutes or until nearly cooked but still bright-colored. Meanwhile, melt butter in large skillet on MEDIUM HIGH. Add onion and garlic, sauté until soft, stirring occasionally. Stir in the greens. Season to taste with salt and pepper. Stir in the sour cream, let warm briefly. Serve immediately.

KARELIAN BORSCHT
2 tablespoons butter
4 medium beets, peeled, grated (about 4 cups)
1 teaspoon salt
4 tablespoons flour
2 tablespoons vinegar
1 small red cabbage, shredded (about 3 cups)
2 carrots, peeled, grated (about 1 cup)
1 bay leaf
1 clove garlic
1 tablespoon sugar
8 cups meat or vegetable broth
1/4 pound spicy sausage (such as andouille), optional
4 tablespoons sour cream, optional

Heat butter in four-quart kettle. Add beets. Cook until soft and almost brown. Add salt, flour and vinegar. Add cabbage, carrots, bay leaf, garlic, sugar and broth. Simmer at least 2 hours. Add water if too much liquid evaporates. Close to serving time, cook sausage in boiling water until fully cooked. Drain and slice. Place soup in bowls and top with sausage and sour cream.