Stout Oak Farm

Nov 18, 2015

november harvest

We're still finding plenty of food to harvest in our fields, thanks to this fall's nice moderate temperatures.

Our new hoophouse is brimming with greens, timed to be harvested for late November and December farmers' markets and restaurant orders.

Bags and boxes of roots and other storage crops pile up in our cooler.

As the days shorten and we wake to frosty mornings, we make the most of the warmest parts of each day, and look forward to the pace of things slowing down.

Come find us this winter at Seacoast Eat Local's Winter Farmers' Markets and the new Three River Farmer to Chef Market at 3S Artspace!

Oct 21, 2015

save the date


NOVEMBER 14th & 15th

The Farm Store with be stocked with a great selection of fall vegetables, fresh greens, and other local foods.

Oct 18, 2015

field report

It was 22 degrees this morning, but it's still looking very green in the greenhouses!  Our crops in the field are still in good shape too, thanks to row covers, and varieties that can handle the cold.

Everyone has been asking us, "What's still growing out there?" Here's the answer: So many things!! Green cabbage, Napa cabbage, leeks, kale, broccoli, kohlrabi, radishes, rutabaga, Brussels sprouts, collard greens, turnips, spinach, lettuce, tat soi, bok choi, beets, carrots, chard, parsley. In the (heated) greenhouse: micro greens, cilantro, and pea shoots!

Our Farm Store will be open through October 31st. In mid-November we are going to reopen the store for Fall Harvest Weekend so you can stock up on all these great fall vegetables. Mark your calendar! We'll be open Saturday and Sunday November 14th and 15th, 10am - 3pm.

Oct 12, 2015

CSA week #18 - Final Week of the Season!

Butternut Squash
Napa Cabbage
Daikon Radishes
Salad Greens
Rainbow Chard*

*not included in Wednesday shares

Kate's Roasted Butternut Squash and Beets with Quinoa and Kale 
Butternut Squash Soup with Apples and Bacon
Roasted Winter Squash Slices
Pizza with Crispy Kale and Butternut Squash
What to Do with Daikon Radishes via NHPR
Daikon and Carrot Pickle
Stir Fried Napa Cabbage and Carrots
Squash Pie

Clearing the fields, getting ready to sow winter rye cover crop. Getting ready for next year.

Julia harvesting fall root crops

Oct 11, 2015

what we're eating this week

Recipe: Roasted Butternut Squash and Beets with Quinoa

1 medium butternut squash, peeled and seeded
1 pound beets
1 medium kohlrabi or a few small turnips
2 small onions
1 bunch scallions, chopped
3 cloves garlic
1 large bunch kale, chard, or beet greens
3 cups cooked quinoa
canola oil (for roasting)
balsamic vinegar
extra virgin olive oil
sea salt
feta or goat cheese

Preheat oven to 450 degrees.

Chop the butternut squash, beets, kohlrabi/turnips, and onions into 3/4" pieces, and spread them out in a single layer on a baking sheet. Toss with a little canola oil, salt, and pepper. Place on the top rack in the oven. Check on the vegetables every 5 to 10 minutes, tossing occasionally to prevent sticking.

Roast until nearly tender. Add chopped scallions and continue roasting a few more minutes. Once everything is tender (the beets take the longest), remove from oven and cool to room temperature.

While the vegetables are roasting, mince the garlic, and chop the kale (or other greens) into thin strips. Heat oil in a skillet and saute the garlic briefly. Sautee the greens over medium heat, stirring/tossing every few minutes to distribute the heat evenly. Keep cooking until the kale wilts down and softens. Remove from heat and cool to room temperature. 

In a large bowl, mix the cooked quinoa with the garlicky greens and the roasted vegetables. Toss with a little olive oil, balsamic vinegar, salt, and pepper to taste. Add a little crumbled feta or goat cheese.

It's really easy to adapt this recipe, depending on what you have on hand. Try including other roasted root vegetables, shredded carrots, apples (shredded or chopped), walnuts, pecans, sunflower seeds, or dried cranberries. Butternut squash works well, but you could use any variety of winter squash you happen to have. 

For a little added protein and flavor, we like to add an egg or two to the sauteed greens. When the greens are nearly finished cooking, turn up the heat a little and crack an egg into the pan. Wait about 30 seconds, and then quickly mix the egg into the greens. It will cook almost immediately.

For a different spin, we sometimes substitute sesame oil and tamari for the olive oil and balsamic.

This recipe is delicious at any temperature!