Week Nineteen September 15th 2014
Important information
- Two weeks left to secure your winter/annual share. I will attach a membership form again for your convenience.
- 2015 summer share enrollment will begin Nov. 1st for current members; open enrollment for new members will begin after January 1st.
- Raw honey is available in 2.5# jars for $12 for members picking up at Park and the farm. We will also make it available during the meat share distribution this month. Please place your order ahead.
Farm News from Jane
Well today was bittersweet for me as it was the last bean picking for this season. That is of course is pending the functionality of a used dry bean harvester we purchased for this season. We planted black turtle and red kidney beans for winter shares this season. We are very excitedly watching their progress. Years ago when our CSA was smaller we grew dry beans and picked, shelled and cleaned them by hand; a very time consuming, laborious method. We hope that this year the process will be a bit more efficient.
We are now routinely dining by candlelight as the daylight has decreased to twelve and a half hours. That still sounds like quite a bit of sunlight until it is time to get up and it is still dark (and cold)! We did experience just a touch of frost yesterday morning and so we made the decision to pick all the sizeable eggplant and peppers for shares this week so as not to lose them if the temperatures drop again. So, there is a medley of colors, sizes and shapes to add to your cuisine this week. Just watch for the dark green pepper which is mild to medium hot. Some of us even wear gloves to slice them!
The share this week is really brining autumn into view as we harvested and are sharing butternut squash. This is when the cooking and eating really gets going. Most summer veggies need minor prep or are enjoyed raw as much as cooked but when the winter squash begin the kitchen time gets a bit trickier and the meal planning that ensues is a bit more serious. For the novice preparing winter squash can be much quicker if you learn an efficient method to prepare them. Cutting them in half first and baking them is one method but you can also slice them into circles cut the circles into half moons and then peel them. Then cut into chunks and roast them quickly on high heat or grill them. If you remember to heat the oven first the squash will be ready by the time the oven is! Of course microwaving is also quite quick especially for the smaller lighter texture squash like the delicata or carnival. Vitamin A and carotene are found aplenty in winter squash. Isn’t it nice to know that there are other veggies that provide Vit A besides dark leafy greens?
Concord grapes although not a tree fruit are in this week’s fruit share. Local pears are almost nonexistent as the buds/blossoms were disrupted during the late cold spells we had this spring. The broccoli will be a bit smaller this week but there won’t be the “fuzzy” heads we had last week from the previous hot weather. Hope you enjoy the bounty, Jane
Produce: Chinese (Napa) cabbage Broccoli Bok choy Orange or Yellow sweet Bell pepper
Cubanelle (light green) sweet peppers Poblano pepper (dark green mild hot pepper)
Red potatoes Red sweet onions Kohlrabi Butternut squash Sweet corn (Tues. Green beans)
Fruit Share: Gala apples Blue plums Concord grapes
Produce tips:
– Winter squash will keep for one month at room temperature but much longer at 50-550. The refrigerator is a bit too cold for best storage.
–Don’t forget that you can eat kohlrabi raw; just peel the tough exterior layer first. You can also try boiling and preparing it like a potato.
– Napa cabbage can easily substitute for lettuce especially as a wrap.
Recipes
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the aforementioned vegetables together.
BROCCOLI SALAD
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 1/4 cup sugar; 1 Tbsp vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
ROASTED BROCCOLI
I head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
PENNE ALIA ZUCCO (ROMAN PASTA WITH PUMPKIN/SQUASH SAUCE)
3 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; 2 onions, finely chopped; 1/4 teaspoon freshly ground nutmeg; 4 cups peeled and chopped winter squash or pumpkin flesh; 2 tablespoons chopped fresh sage; 1 pound penne pasta or gnocchi; 1 garlic clove; 1/3 cup grated Parmesan; 1/4 teaspoon crushed red chile pepper
Heat olive oil in a large skillet over medium flame; add onions and cook, stirring often, until very soft and translucent. Meanwhile, in a food processor fitted with a knife blade, pulse the squash and garlic together in 2 batches until very fine. Add to onions with chile, salt, nutmeg, and 1 cup water. Cover and simmer until squash is soft and of a sauce like consistency, 10-20 minutes. Stir in sage. Cook pasta in lots of boiling, salted water until just tender. Strain, reserving 1 cup of pasta cooking liquid. Add pasta to hot sauce in pan, stir, and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan and serve. Serves 4-6; Recipe from Leah Coplon, The Washington Hotel
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Serves 8
BOK CHOY WITH LEMONGRASS AND PEPPERS
3 very young, tender stalks fresh lemongrass; 1 tablespoon minced garlic; 2 tablespoons vegetable oil; minced red or green hot peppers to taste; 1 bunch bok choy, sliced on the diagonal; 2 tablespoons soy sauce; 1 sweet pepper, cut into thin strips; 1/2 teaspoon sugar; 1/2 sweet onion, cut into I-inch pieces; 4 tablespoons chopped fresh basil, mint, or cilantro
Thinly slice lemongrass on the diagonal. Heat oil over high heat in large, heavy skillet; add bok choy and stir-fry 3-4 minutes. Add sweet pepper; stir-fry 1-2 minutes. Add onions, garlic, and hot peppers; stir-fry until bok choy is crisp tender, 1-2 minutes. Toss in soy sauce, sugar, and herbs. Makes 4-6 servings; MACSAC
SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom
PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC
BAKED CORN WITH ONIONS
2 cups fresh corn kernels; 1 cup thinly sliced onions; 1/2 tsp curry powder; salt and pepper to taste; 1/2 stick butter; 1/4 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 3750 for 35-45 minutes, or until top is browned. Serves 2-3
GADO GADO
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy on top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until s0ft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim of the cook and reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4
BRATWURST KOHLRABI VEGETABLE SOUP WITH PUMPERNICKEL DILL CROUTONS
1 tablespoon butter, divided, 1/3 cup thin-sliced dill pickles, 2 cooked bratwursts, thin-sliced, 1/2 teaspoon dill weed, 1 cup chopped onions, salt and pepper, 2 medium kohlrabi, peeled, thin-sliced, and chopped, 1/2 cup thin-sliced bok choy stalks, 2 teaspoons fennel seeds, 1 1/2 tablespoons butter, melted, 3 cans (each 14 1/2 ounces) beef broth
Croutons: 1/2 teaspoon dill weed, 1 cup thin-sliced potatoes, 1 1/2 cups cubed pumpernickel bread
Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt and pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Feel free to substitute pre-made croutons. Serve with reheated soup. Makes 6 servings. Recipe from MACSAC
KOHLRABI SLAW
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
KOHLRABI-POTATO CUSTARD
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.