CSA Newsletter: Week 18

Pizza Night Success & Winter CSA Sign-ups!

CSA Pick-Up Sept 29-Oct 3

Thanks to all who came out for Farm Pizza Night on Friday!  With your help, we raised over $800 for the Vermont Farm Share Program, which allows us to offer subsidized shares to low-income families and individuals in our community.  That means we have funds for subsidized Winter CSA shares!  If you or someone you know would like to learn more about receiving a subsidized CSA share, please visit our website, or call or email us.  If you missed the pizza night, but would still like to make a tax-deductible donation, visit NOFA-VT’s website, and be sure to write Good Heart Farmstead in the box labeled “Farm Share Designation.”

Speaking of the Winter CSA, it starts on October 20!  Continue your connection with Good Heart, eat fresh local greens all the way through December, and be part of a community working to increase local food access in Vermont.  As a thank-you for helping us grow this community, we’ll give you a $10 coupon to the farm when you refer a friend to the CSA.  The coupon can be used on veggies, meat, or eggs.  Thanks for helping us spread the word!

This week on the menu: brussels sprouts, winter squash, kale/collards, carrots, greens, onions, potatoes

 

pumpkin carrot whoopie pies

Pumpkin Carrot Whoopie Pies

Who says you can’t make dessert with your vegetables? 
CSAs are a great way to eat healthier and stock your kitchen with local veggies, but I’m a firm believer that it’s important to indulge your sweet tooth from time to time, too.  Whoopie pies are my ultimate indulgence, and these ones use whole wheat flour, making them even healthier 🙂  Winter squash can be substituted for the pumpkin.  To keep this recipe local, try local whole-wheat flour from Rogers Farmstead in Berlin.
Get the full recipe on Back to Her Roots
Ingredients
For the cookies:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1/4 cup pure pumpkin puree
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cup shredded carrots
For the filling:
  • 8 ounces of cream cheese, softened
  • 1 cup confectioner’s sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°.
  2. For the cookies: in a large bowl, whisk together the flours, oats, baking powder, cinnamon, nutmeg and salt. Set aside.
  3. In the bowl of a mixer fitted with the whisk attachment, combine the pumpkin puree, butter, brown sugar, sugar, eggs, vanilla and carrots until well combined.
  4. Add in dry ingredients a small amount at a time, mixing well after each addition.
  5. Spoon rounded tablespoons onto an ungreased baking sheet. Bake for 12-15 minutes or until cookies are set up and slightly browned. Set aside to cool completely
  6. For the filling: cream together the cream cheese and sugar until pale and fluffy. Add in salt and vanilla extract.
  7. To assemble whoopies: when cookies are completely cool, spread about 2 tablespoons of the filling on the flat, underside of one cookie. Smoosh the flat underside of another cookie on top.

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