Greetings!
Greetings from your farm. It's our last week of deliveries for the 2011 season. We're wrapping things up here, getting the last harvest done and packing away everything for the winter. We'll be sending out a survey in the next few weeks; please take a few minutes to give us your feedback. Shareholder input shapes the CSA program and your opinions and suggestions will have an impact on the decisions that we make for 2012. Thanks to everyone for all of the support and enthusiasm over the past months and we look forward to having you all back in 2012. Ongoing support of your CSA program is the key to your farm's longevity. Remember to complete your survey and we hope to cross paths during the off season.
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Celeriac
 We have celeriac (aka celery root) in the shares this week. The crop didn't size up as we had hoped so they are a bit on the small side. If you're not using it in the next few days remove the green tops and store in the refrigerator; they should last a few weeks. Do not be put off by the celery root's rough exterior. Inside, is a surprisingly delicious and versatile vegetable. Celeriac has an excellent crisp texture raw or cooked. Celery root is high in carbohydrates, vitamin C, phosphorus, and potassium.
Storage: Do not wash celeriac before storing. Place it in a hydrator drawer or store in a plastic bag.
Cooking Tips: Slice off stalks at the root crown. Soak the root in warm water to loosen dirt in the crevices, then scrub with a stiff vegetable brush. Try celeriac in hardy soups and stews. Boil and mash celery root with potatoes. Celeriac can be used both raw and cooked; only thing to note about preparation is that, like apples, when the cut flesh is exposed to air, it will start to turn brown, so a lot of recipes call for dropping cut pieces into acidulated water (basically water with lemon juice in it, in proportions of juice of one lemon to about 4 C water).
Celeriac Carrot Slaw
1 large or 2 small celeriac bulbs
2 large carrots
1 medium shallot, minced
2 tablespoons sherry vinegar or red wine veinegar
1/4 teaspoon salt
2 teaspoons Dijon mustard
1/3 cup olive oil
1 tablespoon sour cream
ground pepper to taste
Peel celeriac with a sharp knife. Grate celeriac and carrots on large holes of a box grater. Mix minced shallot, vinegar, salt, and mustard in a small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Pour over grated vegetables and toss gently. Allow 30 minutes to marinate.
Celery Root in Mustard Sauce 1 Celery root (about 1 lb)
2 Tbs Freshly squeezed lemon juice
2 Tbs Dijon mustard or to taste
1 Cup Crème fraiche or heavy cream
salt and pepper to taste In a large mixing bowl, combine the lemon juice, mustard, crème fraiche, and salt and pepper to taste; mix thoroughly. Taste and adjust the seasoning. Quarter the celery root and peel it. Grate coarsely, in a food processor or a mandolin slicer. Immediately add it to the mustard sauce and toss to coat. Season to taste. |
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Pie Pumpkin or Winter Squash
 This week you'll either get a pie pumpkin or a winter squash. We will be alternating between three items; pie pumpkins, butternut squash and carnival squash (pictured). Pumpkin Chocolate Chip Muffins
1 1/2 cups flour
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp freshly ground nutmeg
1/4 tsp salt
2 eggs
1 cup sugar
8 oz (1 cup) pumpkin
1/2 cup canola oil
6 oz dark chocolate chips
Makes 1 dozen
Preheat oven to 350
Sift flour, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl.
Mix eggs, sugar, pumpkin and oil in a separate bowl.
Fold the wet mixture into the flour mixture (do not over mix because muffins will become tough).Stir in the chocolate chips.
Portion into muffin tins and bake for 20 minutes. Scalloped Pumpkin and Spinach 6 cups cubed peeled fresh pumpkin ** Would also work with squash 1 1/2 cups thinly sliced onion 1/4 cup all-purpose flour 2 cups vegetable or chicken broth 1/2 tsp salt 1/4 tsp ground nutmeg 1/4 tsp pepper 3/4 cup shredded reduced-fat Swiss cheese, divided 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry Preheat oven to 375°. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside. Place a large nonstick skillet coated with butter or olive oil over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside. Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper. Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving. Yield: 4 servings Recipe courtesy of Marne Turner, CSA Member |
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Acorn Squash
Winter Squash Ravioli With Sage Butter
1 Winter Squash (except Spaghetti Squash) Halved and Seeded
2 Tbsp Olive Oil
Salt and Pepper
3 Tbsp Butter
1 Small Onion
1/2 Cup grated Parmesan Cheese
Wonton Wrapper (square)
10 Sage Leaves
Preheat Oven to 400 Brush the olive oil over the cut sides of the squash. Sprinkle With Salt and Pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree with immersion blender or food processor until smooth.
In a large skillet, melt 1 TBS of butter over medium -high heat and saute the onion until browned, about 7 minutes. Add the Squash and Cheese and stir until just heated through.
Season with Salt and Pepper to taste.
To Make Ravioli: Cut the wonton wrappers into smaller squares if desired. Place 1 TBS filling on a wonton wrapper. Brush the edges of the wrapper with water (using your finger or small brush). Place another wonton wrapper atop the wrapper with the filling and seal shut around the filling, pinching shut.
Repeat until all the filling is used.
In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls (drizzle with a little olive
oil to prevent them from sticking)
While the ravioli are cooking, melt the remaining 2 TBS butter (or more if desired) in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over ravioli and serve.
Suggested Wine Pairing Courtesy of LUSH Wine & Spirits:
2009 Vina Robles Chardonnay, California--$20 By now you probably know the drill, buttery rich food is one of the few cases in which you want to reach for a buttery wine. Even if you typically don't love buttery, oaky, California style Chardonnay, with a dish like this you may want to make an exception. A crisp white will seem unpleasantly tart with a dish like this. You need ripe fruit notes to complement the rich sweetness of the squash and some buttery notes in a wine will work nicely with the butter in the dish, which would run the risk of overtaking a lighter wine. It's also all about texture--with rich, dishes that might have a certain creaminess to them, you want to either match that full mouthfeel, ie a wine like this, or cut against it with something completely palate clearing such as a sparkling wine (if you were to go sparkling with a dish like this you would still want to find something with a bit of creaminess to the mouth feel and some rich brioche notes on the palate).
Fortunately, while this particular California Chardonnay does have the requisite butteriness, oak and rich, tropical fruit notes, --the butteriness and the oak here are restrained. The Swiss owners (both named Hans, incidentally) of this California winery blend a certain old world sensibility with new world style. So here you get buttery and you get oak, but you also get enough acidity to keep things lifted and the fruit still shines through.
Squash Patties 1 winter squash cooked, cooled and mashed 2-3 cloves of garlic, pressed in a garlic press 2 tsp. sage kosher salt and freshly ground black pepper 1 tsp. cayenne pepper *Panko bread crumbs
Preparation Mix the first 5 ingredients together until well mixed, taste and adjust the seasonings if need be. Use a large ice cream scoop per portion and flatten into patties. Place the patties on a flat tray and put in a freezer for at least 10 minutes to firm up the patties. Turn the oven to 375 F to preheat. Take out the patties and dip them in a plate of the Panko crumbs. In a heavy oven proof dish large enough to hold the patties in a single layer, add 2 Tbs olive oil, put the patties in, drizzle the top with olive oil, and roast in the oven for 20-30 minutes to heat through and crisp the crumbs. *Panko bread crumbs are Japanese in origin and are exceptionally crispy. You can find them in most supermarkets. Enjoy these as a main course for a vegetarian night with brown rice with pesto and sliced tomato's with olive oil and balsamic vinegar or as a side with grilled pork. Recipe courtesy of David Mink and Melanie Lee, CSA Members |
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Onions
Pied de Cochon's Onion Soup 1 very large white onion (1 lb), thinly sliced
2 cups dry white wine
2 Tbs. unsalted butter
6 cups chicken or vegetable stock
6 slices crusty baguette
2 cups freshly grated French or Swiss Gruyere Cheese Preheat oven to 425. Combine the onion, wine, and butter in a baking dish and braise, uncovered, until the onion is very soft and most of the liquid is absorbed, about 45 minutes. Increase the oven temperature to boil. Meanwhile, bring the stock to a simmer in a large saucepan. Evenly distribute the cooked onions among 6 deep, round soup bowls. Pour in the simmering stock. Place a round of bread on top of each; evenly distribute the grated cheese. Place the soup bowls under the broiler and broil just until the cheese is melted 2-3 minutes. Recipe from Bistro Cooking by Patricia Wells
Caramelized Onion Dip
2 large yellow onions
2 large shallots
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces light cream cheese, softened to room temperature
2/3 cup sour cream
2/3 cup light mayonnaise
Cut the onions and shallots in quarters and slice into thin strips.
Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.
Remove onions from pan and let cool.
Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.
Add the onions. Season with salt and pepper to taste.
Serve at room temperature with chips.
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Collard Greens
Harvest Moon Mediterranean Collard Greens
1 bunch collard greens, chopped
Dressing:
1 tsp lemon juice
2 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/4 cupTbsp Sunflower Seeds
1/2 onion, chopped
1 tsp tamari soy sauce
Dash of cayenne pepper
Salt and Pepper to taste
Fill bottom of steamer with 2 inches of water. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Steam collard green for 5 minutes. Transfer to a bowl. Mix in remaining ingredients.
Collard Green Chips
Collard Greens Olive Oil Lemon Juice Minced Garlic Cayenne Pepper Sea Salt Shredded Parmesan
Mix all together and lay flat on a cookie sheet. Bake at 300 degrees for about 20 minutes. Toss after 10 minutes.
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Carrots
2 Tbsp Canola Oil or Olive Oil
1 Small yellow onion, coarsely chopped (about ½ cup)
1 piece (3 inches long) fresh ginger, peeled and coarsely chopped
1 ¼ lb carrots, sliced ¼ inch thick (about 4 cups)
5 cups vegetable stock
½ cup fresh orange juice
pinch of ground nutmeg
Salt and pepper to taste
Homemade Crème Fraiche or Sour Cream for garnish
Heat the oil in a large saucepan over medium heat. Add the ginger and onion; cook, stirring occasionally, until soft and fragrant, about 5 minutes.
Add the carrots, stock, and juice. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the carrots are very tender, about 45 minutes.
Purée the soup in the saucepan using an immersion blender. Or allow the soup to cool a bit, then purée it in a blender or food processor and return it to the saucepan. If you like a smoother texture, pass the puréed soup through a sieve.Add the nutmeg, plus salt and pepper to taste. If the soup is too thick, thin it with more water or stock.
To serve the soup chilled, refrigerate it until cold, at least 6 hours or up to 5 days. To serve the soup warm, heat it slowly over medium-low heat. Serve the soup garnished with a spoonful of crème fraîche. If desired, create a swirl pattern in the soup by dragging the tip of a knife or fork through the white crème fraîche into the orange soup.
Cocchi Americano Spritzer Cocchi Americano ($23.00 750ml)/Soda Water/Orange We like to venture off the beaten path a bit with these pairings and we're going to do it again here---though maybe not as far off as it might seem at first glance. Yes, we are proposing a mixed drink of sorts with this lovely fall soup, but this is not a boozy, complex cocktail. Cocchi Americano (Cocchi is pronounced COkey) is, in fact, an aromatized white wine--putting it in the same category as a vermouth or Lillet. Aromatized aperitif wines of this style have a long tradition in Italy, and while here in the states we often consign them to the status of an occasional mixer, in Italy they are a common pre-dinner refreshment. Cocchi Americano has been produced without interruption in the town of Asti, Italy since 1891, however it has only recently gotten a major push in the US market with the craft cocktail revival of the past several years. Cocchi starts with a base of Moscato d'Asti--the town of Asti's famed white wine. The wine is then infused with a secret blend of botanicals, most prominently featuring Cinchona bark and Gentian with a prominent citrusy note. The flavor profile of Cocchi Americano is actually very close to that of Kina Lillet--an earlier form of Lillet that is no longer available, but which was an ingredient in several classic cocktails.
Drink Cocchi Americano like the Italians do: add a splash of soda water to lighten it up and release its aromas and garnish with an orange twist. The citrusy and herbal flavors and aromas will complement the gingery zest and underlying sweetness of this soup. Also, we like the idea of a refreshing spritz alongside a warming Autumn soup that could serve as the appetizer course to start out a meal. The best part, is that Cocchi Americano is no higher in proof than an ordinary white wine (about 12 or 13 %abv) add that spritz of soda and you're looking at a refreshingly low-proof beverage that won't take over the food or have you on the floor. Keep an open bottle in the fridge for up to two weeks and give it a try with other appetizers or try your hand at mixing it into cocktails! Baked Carrot Oven Fries a big bunch of carrots, washed & trimmed
Extra Virgin Olive Oil
Sea Salt Heat oven to 375.
Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan. Chipotle Dipping Sauce2 Scallions, chopped 2-3 Chipotle Chiles, in adobo, minced (1 1/2 Tbsp) 1/4 tsp adobo sauce 1 cup mayo 1/2 sour cream 1 tsp fresh lemon In a bowl whisk together all ingredients with salt to taste. Dip may be kept, covered and chilled for 3 days. |
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Tomatillos
Harvest Moon Farms Tomatillo Sauce
2 T butter
2 onions, halved and sliced
1 C Basmati or Jasmine rice
2 C tomatillos, de-husked
1 T olive oil
1 clove of garlic, smashed
1 t crushed red pepper
2 T olive oil
2 T green curry paste (or to taste)
¼ milk (we used 2% because that's what we had, you can use cream, regular milk or low fat coconut milk)
2 medium sautéed chicken breasts (optional)
Melt butter in a medium sauté pan over medium low heat; add onions and cook, stirring often until they're caramelized, about 35 minutes. Don't have the heat too high or they'll burn.
Add rice to 2 cups of boiling water, stir, and reduce to low, cover with a tight fitting lid and cook for 20 minutes. When done remove lid and fluff rice with fork to release steam.
While the onions and rice are cooking, add tomatillos to simmering water and cook for 5 minutes. Heat oil in a sauté pan and cook garlic over low heat for about 5 minutes. Add tomatillos and crushed red pepper and cook until heated through, about 3 to 5 minutes. Process tomatillos in a blender or food processor until well blended and add to the onion mixture. Stir in curry paste and milk until heated. Serve over rice. We had chicken breast on hand but thighs would work as well, as would tofu.
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