Greetings!
Welcome to week 1 of our 2012 Winter CSA program. Please remember that deliveries are EVERY OTHER THURSDAY so mark your calendars. We're really excited about our new offerings from our partner farms in the Capay Valley. We'll be bringing you fresh, organic greens and citrus which we hope will be a welcome addition to our traditional storage crops from our farm, like squash, onions, potatoes, etc. 
Snow Covered fields at HMF We've revamped our website so be sure to visit and check out the new design. Two major changes that we made (based on member's great feedback!) are a searchable recipe database and archived newsletters. All of the recipes that you get in the E-newsletters will be archived on the website in a dedicated, searchable area. No more scrolling through newsletters to find recipes. We hope this makes it easier to access delicious and creative ways to use all of the items in your box. We're putting the finishing touches on the site and it should be completely functional very soon. Please join us this Sunday, January 29th, from 1 til 5 at Goose Island in Wrigleyville for our Winter Customer Appreciation Party and Chili cook-off. We have 4 of the area's top chefs competing against our CSA members for this year's bragging rights for Best Chili so stop by, have a drink and some chili, and help us decide who's chili will dominate. Everyone is welcome, including children. We have some great prizes to raffle off as well. This event is FREE! If you can join us please RSVP by emailing csa@harvestmoon-farms.com or "join" our event on our Facebook Page . If you have any questions or comments regarding your share, pick up logistics, etc. don't hesitate to call 773-472-7950 or email csa@harvestmoon-farms.com. |
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Blood Oranges
 Blood oranges are similar to the common orange. The difference is in their pigmented pulp, which can vary from deep orange speckled with red to a solid reddish-purple hue. The pigment is provided by a compound called anthocyanin, which is an antioxidant. A sweet orange, blood oranges, are native to the Mediterranean. They are a bit smaller than the common orange and are an excellent source of vitamins A, B, C (1 orange provides 100% of the recommended daily intake of vitamin C), dietary fiber, calcium and potassium. The zest of Blood Oranges is a little milder that regular oranges which can have a bit of bitterness. In Spain and Italy Blood Oranges are often served in a simple, traditional, salad of shaved fennel, sliced Blood Orange, shaved red onion, a light vinaigrette, crunchy sea salt, and freshly ground black pepper. Store oranges loose at room temperature or in the refrigerator, your preference. Both methods will provide a 1-2 week shelf life. Our staff favorite is this simple and delicious preparation. It's also beautiful served it a clear glass bowl. Place the bowl in refrigerator or freezer for 10 to 30 minutes before serving.
Blood Orange and Avocado Salad Vegetarian, Easy, 10 minutes prep. 2 to 3 Blood Oranges, peeled and chopped. (if you're really ambitious remove the membrane (The thin skin that separates the segments) by slicing the seam with a sharp knife) 1 avocado, cut in to ½ dice 1 small head romaine or bibb lettuce, washed, spun dry, and shredded 1 /4 small red onion, shaved thinly Optional ¼ c crumbled queso fresco cheese Sea salt and pepper Harvest Moon Farms Favorite Vinaigrette
8 TBS olive oil
4 tsp red wine or apple cider vinegar
1 tsp black pepper
1 tsp sugar (or a dash of Stevia, all natural calorie free sweetener)
1 tsp sea salt Soak onion in 1 c of cold water for 1 minute. Remove, drain, and pat dry with paper towel. This removes the sharp taste that sometimes makes raw onions overpowering. Toss, lettuce with about ½ c of dressing. Add orange segments, avocado, and onion. Season with sea salt and pepper. Crumble queso fresco cheese over top. Dressing: Combine in a jar and shake til emulsified. Will keep in fridge for a month. Remove from fridge about 30 minutes before using. We can't claim this as a staff favorite since we can't afford to feed the crew scallops (much to their dismay). This is modified from one of my favorite scallop preparations; seared with a grapefruit beurre blanc ("butter sauce"). The key to cooking scallops is to rinse them then pat them dry with a clean kitchen towel. Get your pan REALLY HOT before you add the oil. Once they're in the pan let them sear before turning and don't overcook them, they'll get rubbery. A ridged grill pan works great but a regular sauté pan will also work fine. If you want to make this recipe with grapefruit add ½ teaspoon of sugar. Scallops are very low in calories, fat, and carbs while being a decent source of calcium and iron which I think makes up for the indulgent amount of butter in this recipe. Even though they are low in calories I find scallops very rich so I usually serve 2 pieces as an appetizer. To serve as an entrée double all of the ingredients.
Seared Sea Scallops with Blood Orange Beurre Blanc Serves 4 as an appetizer. Moderate. Prep 20 minutes. Cook time 10 minutes. 8 sea scallops, rinsed and patted dry with a clean kitchen towel. You can use paper towel but it can stick to the scallops. 3 T olive oil 2 T finely minced shallot 2 to 3 Blood Oranges 1/3 c dry white wine 3 T bottled clam juice ½ c freshly squeezed Blood Orange (to get the most juice out of citrus, roll back and forth on the counter OR place in microwave for 5 seconds) 1 t grated Blood Orange zest 6 T cold butter, cut in to 6 pieces (it's important that the butter doesn't get too soft) 1 T chopped fresh tarragon (if you don't have fresh omit or use fresh parsley) Preheat oven to 150 and place 4 plates in the oven. Heat pan over medium high heat for about a minute. Add the oil and quickly add the dried scallops. Don't let the oil start smoking. Sear the scallops for a bout 1 ½ minutes on each side. They should be nicely seared and a bit caramelized. Remove to a plate and set aside. They will be cooked through by the time you add the warm sauce. Add the shallots to the pan and cook (don't let them burn) for about 2 minutes. Add the wine and deglaze the pan with a whisk. Add the Blood Orange juice and clam juice and boil until the sauce is reduced to about a ½ cup, about 4 to 5 minutes. Reduce the heat to low and add the butter, 1 piece at a time whisking until it melts. Don't add another piece of butter until the previous one melts. Continue whisking until all of the butter is incorporated. Adjust seasoning and add the scallops and any juices on the plate. Remove the plates from the oven. Place 2 scallops on each of the warmed plates, drizzle with remaining sauce and garnish with tarragon.
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Lacinato Kale
 Kale, a leafy green vegetable, belongs to the Brassica family. There are several types of kale; this week we'll have a variety called Lacinato or also known as dinosaur kale. Lacinato kale has a slightly sweeter and more delicate taste in comparison to curly kale.
Kale is an excellent source of Vitamin K, A, and C. It is a good source of Manganese and dietary fiber.
Lacinato kale is best used for wraps, casseroles, chunky soups and stews, raw or lightly steamed or sauteed. Kale with Pan-fried Walnuts Vegetarian, Serves 2, easy, 5 minutes to prep, 15 minutes to cook 1 bunch kale, stems and center ribs discarded
1/2 cup chopped walnuts
2 Tbs. vegetable oil
2 garlic cloves, finely chopped Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12 inch heavy skillet over medium low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
Sauteed Kale with Garlic and Dates Vegetarian, Serves 2, easy, 10 minutes to prep, 20 minutes to cook 2 Tbs. extra virgin olive oil 2 garlic cloves, minced 1 bunch kale, tough ribs removed, chopped 1/3 cup slivered pitted dates 1 tsp. sherry vinegar Salt and pepper to taste Heat oil and garlic in skillet over medium heat 6 to 8 minutes, or until garlic starts to brown, stirring occasionally. Spread garlic on plate in single layer.
Heat oil in a skillet over medium heat add a few handfuls of kale to pan, and stir until it wilts. Add remaining kale a few handfuls at a time; sauté 5 minutes, or until tender, stirring occasionally.
Transfer kale to colander to drain, pressing to remove excess liquid. Return kale to pan, and stir in garlic, dates and vinegar. Heat 2 to 3 minutes, or until heated through and garlic is fragrant. Season with salt and pepper to taste. |
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Spaghetti Squash
 Spaghetti Squash is a great healthy and low-carbohydrate pasta alternative. It is an excellent source of dietary fiber and a good source of vitamin C, B6, B12, potassium and manganese.
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
You can either cut the squash before or after cooking.
Bake for about an hour (depending on size) if you are cooking it whole, just be sure to pierce it with a knife prior to cooking. If you cut it before cooking the seeds will be a little bit trickier to get out, but can easily be done with a fork. If cut in half prior to baking you can reduce the cooking time in half by placing it rind side up in a baking dish with a little water in the bottom. Bake for about 30-40 minutes at 375, or until tender or able to separate strands with a fork.
Once it's cooked, you can clean out the seeds and pull a fork lengthwise across the flesh and it will fall into strands that resemble spaghetti. The seeds can be roasted just like pumpkin seeds.
Sun-dried Tomato Spaghetti Squash
Vegetarian, Serves 4, easy, 15 minutes to prep, 50-60 minutes to cook
1 spaghetti squash 2 Tbs. olive oil 1 small onion, chopped 1 bunch kale or green chard 1 clove garlic, minced 1 cup chickpeas 4 oz. oil-packed sun-dried tomatoes, drained and julienned ½ cup fresh basil, chopped 1½ tsp. garlic salt 4 Tbs. feta cheese Cut squash in half length-wise and remove seeds. Bake at 375 for 30-40 minutes rind side up in a baking dish with a little water in the bottom of the dish. Once squash is tender, remove the insides of squash into bowl.
Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in greens and garlic, and cover. Cook 5 minutes, stirring occasionally. Once greens have cooked down, reduce heat, and stir in spaghetti squash.
Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.
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Garlic
 The garlic that we grow is an heirloom variety called Armenian. It's near impossible to find certified organic seed for sale so we're working on saving our own. Each clove of the bulb will become a garlic plant.
Garlic is native to central Asia and is one of the oldest cultivated plants in the world, grown for over 5,000 years.
Garlic has an exceptional nutritional profile. Garlic is high in Vitamin C which is the body's primary antioxidant defender. Garlic is also a good source of vitamin B6, manganese, and selenuim which is a trace mineral that helps prevent cancer and heavy metal toxicity.
Roasting Garlic Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic. Wrap garlic in a piece of aluminum foil, or place in a garlic cooker. Pour 1/2 - 1 teaspoon of olive oil over the garlic. Cover and bake at 400 for about 30 - 40 minutes or until the cloves are soft.
White Garlic Sauce Makes 1 generous cup, moderate, 5 minutes to prep, 15-20 minutes to cook. 1 1/2 oz Butter
1 Onion, finely chopped
2 Cloves Garlic, crushed
1 Glass Dry White Wine
Salt and Pepper
1 oz Flour
1/2 pint Milk
Melt 1/2 oz butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so. Season with salt and pepper to taste. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat. In another pan melt the remaining 1 oz of butter. Add the flour, stir and cook for about five minutes. Now add the milk. If you've never made a white sauce before, the key is: take it slowly. Add just a little milk, stir well, then a little more. At first the result will look like a pastry. After a little more milk it will resemble an elastic dough. Beat this smooth. Then as you add the rest of the milk a little at a time keep stirring. You'll end up with a nice thick sauce. Mix in the onion and garlic and you're done. Serve the garlic sauce warm. If things go horribly wrong and the garlic sauce is lumpy, don't panic - just place it in a food processor for a few seconds. Yes, it's cheating but no-one will ever know! |
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Green Chard
Chard is actually a type of beet that has been bred to grow robust stalks with juicy leaves instead of thick roots, and in some parts of the word chard is known as silverbeet.
Chard is a great source of Vitamin A and C. Also, a good source of Iron, Calcium and Fiber.
Our favorite way to enjoy these greens is simply sautéed with olive oil and garlic. The chard will cook in about 5 minutes.Chard and white bean soup Serves 4, easy, 10 minutes to prep, 20 minutes to cook 1 bunch of chard-coarsely chopped, stems and leaves 2 cloves garlic-sliced 1/4 cup olive oil 1 can of cooked white beans-drained 1/2 cup diced onion 1 cup chopped tomato 1/2 cup white wine 4 cup low sodium chicken stock or vegetable stock Salt and pepper to taste In a soup pot add the olive oil, garlic and onion and cook over medium heat for 2-5 minutes or until the onions are soft. Add the wine, white beans and tomatoes and cook for 2-3 minutes, add the stock and bring to a simmer. Once simmering add the chard and cook for 5 minutes. Adjust the seasoning and serve with good crusty bread. You can garnish with some diced chorizo or shaved Parmesan if you like. |
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Leeks
Leeks have a delicate and sweeter flavor than onions, and add a subtle touch to recipes without overpowering the other flavors that are present. Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6.
Wrapping leeks loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days.
Leeks are a great addition to omelets, salads or frittatas.
Leek and Cheese Strata
A good savory breakfast or brunch item. Which can be made the night before and baked in the morning. Vegetarian, Serves 9, easy, 15 minutes to prep, 2 hours to chill, 90 minutes to rest and cook 8 eggs
2 cups whole milk
1/2 cup light tasting beer (no stouts or browns)
4 Tbs olive oil
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
1/8 tsp freshly ground nutmeg
1 lb sourdough bread cut into 1/2 inch cubes (bread can be stale - a good way to use up some old bread)
2 leeks, white portion only, shredded
1 medium onion, diced
1 medium sweet pepper, sliced
1 1/2 cups swiss cheese, shredded
1 1/2 cups cheddar cheese, shredded
Coat a 13 x 9 x 2 in baking pan w/ cooking spray.
Whisk eggs, milk, beer, oil, garlic, salt, pepper and nutmeg in a bowl and set aside.
Layer 1/2 bread cubes, leeks, onion and cheeses in pan and repeat to make a second layer, using the rest of the items. Pour egg mixture over bread mixture. Cover with plastic wrap and weigh down with another, slightly smaller, baking pan. Refrigerate for 2 hours or up to overnight.
Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees. Bake for 40 to 45 minutes. let sit for 10 to 15 minutes before cutting. |
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Brussel Sprouts
 Brussels Sprouts are an excellent source of Vitamin C, and K; also a good source of Vitamin A, B6, Manganese, Iron, Protein, Potassium, and omega-3 fatty acids. Crunchy Brussels Sprout Salad Vegetarian, Easy, 20 minutes prep, 10 minutes to cook, 1 hour to rest 1 to ¼ pound Brussels sprouts, stems trimmed and cut in half or quarters, depending on their size 2 T olive oil ½ c chopped Marcona Almonds (Spanish almonds, available at better grocery stores and cheese shops) 1 to 1/14 pounds thinly sliced red cabbage 1 to 2 fennel bulbs, thinly sliced ½ c pomegranate seeds, any juice reserved if possible shaved Manchego cheese (Spanish sheep's milk cheese, available at better grocery stores and cheese shops) Dressing 6 T olive oil 3 T freshly squeezed lemon juice 2 T honey 3 t Dijon mustard 1 t garlic chili sauce (available at most grocery stores and Asian markets) reserved pomegranate juice if you have it salt and pepper Preheat oven to 400 degrees. Toss Brussels sprouts with the olive oil, season with salt and pepper and place on a baking sheet. Roast for 10 minutes. They should still be a bit crunchy. Mix dressing ingredients in a jar with a tight fitting lid and shake to blend. Let sit while you prepare the rest of the salad. While the Brussels sprouts cool, toss the chopped cabbage, fennel, and pomegranate seeds with the dressing and let sit 10 minutes, tossing occasionally. When the Brussels sprouts have cooled, add them to the other ingredients and toss. Let the salad sit at room temperature for 1 hour. Before serving, toss well, adjust seasoning, and shave several strips of Manchego cheese on top before serving. Modifications: For a spicier salad adjust garlic chili sauce form 1 t to 3 T. To serve as a main course add grilled shrimp or grilled, chopped boneless chicken thighs. Brussels Sprouts with Maple Syrup Serves 6, easy, 10 minutes to prep, 30 minutes to cook 1 to 1 ¼ pounds Brussels sprouts 2 strips bacon 3 T olive oil 1 t sea salt ½ t pepper ½ stick butter 1 T light brown sugar 1/8 c pure maple syrup 1 T cider vinegar ½ c chopped walnuts Preheat oven to 425 degrees Cook bacon until crispy. Drain on paper towel, reserving the bacon drippings. Trim stem of Brussels sprouts and cut in half or in quarters, depending on their size. Toss with the bacon drippings, olive oil, salt, and pepper. Place in one layer on a baking sheet and roast for 25 to 30 minutes. While Brussels sprouts are roasting, melt butter over medium low heat. Add brown sugar, syrup, vinegar, and walnuts. Mix, remove from heat. In a large bowl, toss Brussels sprouts with the butter mixture. Adjust seasoning, crumble bacon over the top and serve. Modifications: For a lower fat vegetarian dish; omit the bacon and reduce amount of butter to 1 T. Mix with 1 T maple syrup, 1 T Agave syrup, and ¼ c walnuts. They still taste great!
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Yellow Onions
 Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.
They are a very good source vitamin C, manganese, vitamin B6, fiber, folate, and potassium.
Onions should be stored in a well ventilated space at room temperature, away from heat and bright light. Do not refrigerate onions.
Caramelized Onion Dip
Makes 2 cups, Easy, 10 minutes to prep, 40-50 minutes to cook
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 or greek yogurt
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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