NOTES & RECIPES FOR MEMBERS

PORK AND BEEF:
Look for pork and beef order forms at your pickup site and on our website http://www.roxburyfarm.com/. The meat will be delivered frozen. Lamb order forms will be at your site and online next week.


TURKEYS: We will be harvesting the 45 to 50 turkeys on November 3rd. If you are interested in a turkey you will need to pick it up at the farm on Tuesday, November 4th. You can pay for the turkey when you pick it up. They will be $4.50/lb and weigh between 12.5 to 30 lbs. The turkeys will be fresh and you will have to freeze them. Email the farm at info@roxburyfarm.com if you are interested. We will call you to let you know at what time to pick up your turkey.

FALL DELIVERY SCHEDULE:
Capital District: Oct. 21 & 28, Nov. 4 & 18, Dec. 2
Westchester: Oct. 22 & 29, Nov. 5 & 19, Dec. 3
NYC: Oct. 23 & 30, Nov. 6 & 20, Dec.4
Columbia County: Oct. 24 & 31, Nov. 7, 14, & 21, Dec. 5

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

TWICE BAKED SWEET POTATOES
2 medium sweet potatoes
8 oz. chopped broccoli1
1/2 cup cottage cheese
2 tbsp chopped parsley
1 cup shredded cheddar or jack cheese

Bake sweet potatoes in 350 oven until done. Scoop out the potato halves, leaving a 1/4-inch thick border so you don't pierce the skin. In a bowl, mash the potatoes. Combine potatoes with broccoli, and cottage cheese. Scoop the potato mixture into the shells. Top each shell with 1/4 cup shredded cheese. Bake for 15 minutes or broil for 5 minutes, or until the cheese melts and browns on top. Top with chopped parsley and serve. (Serves 2 as an entrée.)
From Chief Family Officer at: http://www.chieffamilyofficer.com/

SWEET POTATO QUESADILLAS
2 medium sweet potatoes
1/2 onion
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté

Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
4 flour tortillas
4 oz. Brie or other medium soft cheese
2-3 leaves Kale (or other greens)
Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.
From Animal, Vegetable, Miracle by Barbara Kingsolver at http://www.animalvegetablemiracle.com/