Week 18
Greetings!


 

Greetings from your farm. Thank you to all of you who made the trip up to the farm for our CSA Appreciation Party this past weekend. For those of you who missed it, the menu is below that Chef Jon and his newly recruited sous chef Adam Peterson created. The weather drove our tables indoors but the combination of people from Chicago and our neighbors at the farm made for great conversation and the sharing of our food.  


With three weeks left this is the time of year that we get hard frosts we began our day today overlooking a completely white landscape. As the season winds down we have product although, sometimes we may not have enough of each item for all the shares for example this week you will receive one of the three items: Broccoli, Cauliflower or Carrots.  

 

 

 

2012 Red Wattle Fest and CSA Appreciation Party  
October 6th, 2012

 

 

Garden Fresh Salad

 

Roasted Vegetable Platter

 

Cardoons with Bagna Cauda

 

Marinated Beets

 

Brussels Sprouts with Gremolata

 

Curly Kale with Whole Grain Mustard

 

Pickled Cherry Bomb Peppers with Honeyed Goat Cheese

 

Potato-Leek Soup

 

Charcuterie Offerings: Pork Pate, Pork Liver Mousse, Headcheese

 

Roasted Ham Sliders

 

Smoked Pork Shank with Spaetzle, Mushroom, and Sage

 

Cheese Plate

 

Cherry Semifreddo and Pumpkin Semifreddo

 

 

 

 

 

 

 

Spaghetti Squash 
   
 This week you will find another variety of winter squash in your box, spaghetti squash. It gets its name from the shape that the squash takes once it is roasted. The roasted squash turns into thin strands that resemble spaghetti. These strands however are not as durable as spaghetti and are easily mashed.

             

Spaghetti squash range in color from ivory to yellow and some that get as bright as orange. Orange ones were lucky enough to develop high levels of carotene. These squash are harvested when they are roughly around 5 pounds, about the size of a football. They are uniformly oblong with smooth skin.

             

This winter squash is enjoyed in the same manners as other winter squash. It can be baked, saut�ed, or roasted. It is best to halve the squash and remove the seeds with a spoon before cooking. The flavor is a mild squash flavor with a little bit of sweetness to it. These squash will store up to 3 weeks on your countertop.

 

 

Sweetened Spaghetti Squash

Serves 5

1 Spaghetti Squash, peeled, de-seeded, medium dice

2 t - Cinnamon

Oil

Salt

Pepper

� C - Brown Sugar  

 

Preheat oven to 375 degrees. Toss diced squash with cinnamon, salt, pepper and enough oil to coat. Roast on a sheet tray for 15 minutes or until the squash begins to color.  

 

Once lightly colored, add the brown sugar to the squash and toss lightly to coat. Be sure to use a spatula to life the squash off the sheet tray and toss with the sugar.

 

Cook and additional 5 minutes or until the squash is tender.


 

 


 

Beets
   
This week you will receive one of our three varieties of beets. Red, Chioggia (striped), or Golden. Some varieties will still have the tops on them, if so please see our beet green storage tips below.

 Beets are very versatile and are a great source of folate, B Vitamin, which is essential for normal tissue growth and for a healthy cardiovascular system. Trace minerals lie just beneath the skins, no need to peel the roots, lightly scrub clean.


Beet greens are best used when they are fresh, toss them into a raw salad of mixed greens or lightly saut� or steam. Beet greens are especially rich in vitamin A, C, calcium, and iron.


Store beets, unwashed, in the refrigerator. Cut off the beet greens leaving about an inch of the stalk on the top of the root, this will help keep moisture in the root. Keep the roots in a plastic bag in the hydrator drawer.  Store beet greens, unwashed, wrapped in a damp cloth or in a plastic bag.


 

Beets with Caramelized Onions with Feta 

2 T cider vinegar
1 t Dijon mustard (preferably whole-�-grain or coarse-�-grain)
1/4 t black pepper
3/4 t salt
5 T olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-�-inch pieces Beets, quartered (or halved if very small)
3 oz crumbled feta
1/4 C pine nuts, toasted and coarsely chopped  

 

Steam beets. Whisk together vinegar, mustard, pepper, and 1/2 t salt in a large bowl, then add 3 T oil in a slow stream, whisking until combined well.  

 

Cook onions with remaining 1/4 t salt in remaining 2 T oil in a 12-�-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.


 

 

 

 

 

Romanesco 






Romanesco is a spiraling head of broccoli with a green-apple color. Each little floret turns into cones, creating a very unique looking produce. The heads can range in size, anywhere from the size of a baseball all the way up to the size of a basketball. The flavor or Romanesco is vegetal like broccoli but milder, more closely related to cauliflower. It is a very balanced flavor, one that may be enjoyed by people who don't care for broccoli.

 

Romanesco can be prepared in ways similar to broccoli and cauliflower. It can be blanched, roasted, baked or even enjoyed raw. The flavor of it raw may be a little overpowering for some so it is often cooked to make the flavor milder. It can be prepped in the same manner as broccoli, cutting the head into small florets.

 

 

Steamed Romanesco with Anchovy Vinaigrette

Vinaigrette:

In a blender put 1 small tin of anchovies, 1 clove of garlic, 1/4 red wine vinegar, 2 tsp mustard, 2 tsp lemon zest, 1 TBS water, turn on blender and drizzle in 1/2 cup of canola or vegetable oil. Then 1/4 cup olive oil, taste and adjust seasoning with salt, pepper, and lemon juice. Reserve.

Steam romanesco until tender (as much as you'd like - up to 2 heads). While warm toss with vinaigrette to cover. Any leftover vinaigrette can be stored for up to a week covered in the refrigerator. This vinaigrette is also good on any other steamed green vegetables.


 Purple Top Turnips    

 A new and exciting item in your box this week would be the purple top turnip. These turnips turned out to be great, with a nice round shape and very little splitting. Although turnips are not a favorite of most, this variety that we grew may change your mind as they have great flavor.

 

These turnips are slightly under the size of a tennis ball with a root attached to the bottom. They are mainly white with purple shoulders. The flavor is mild and slightly sweet with an aroma that can be associated with horseradish. These turnips can be enjoyed in different manners including raw, blanched, saut�ed, or braised. Store your turnips in the refrigerator and they will last up to a month.


Braised turnips

4 Turnips, halved, halves cut into 4

2 Shallots, sliced

2 Garlic cloves, minced

� C White Wine

1 qt  Water or Chicken Stock

2 T Butter

Oil

Salt

Pepper  

 

Sweat the shallots and garlic in 1 tablespoon of oil on medium heat for 3 minutes, in a saucepot. Season the shallots and garlic with salt and pepper. Deglaze with the white wine and cook until dry.  

 

Add the turnips and water or chicken stock to the pan. Bring the liquid to a boil, add the butter, and reduce to a simmer.  

 

Simmer the turnips until tender, about 15 minutes. Adjust the seasoning of the braising liquid to taste.

Kohlrabi  

Kohlrabi are low in Saturated Fat and Cholesterol only 40 calories per cup. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.

Kohlrabi greens are similar to turnip greens and are a very nutritious green abundant in carotenes, vitamin A, vitamin K, minerals and B-complex group of vitamins.

 

Kohlrabi, also known as the German Turnip has a similar taste and texture to a broccoli stem or cabbage heart, but milder and sweeter. Kohlrabi is excellent cooked or raw, try both ways to familiarize yourself with its flavors! The root can be sliced, julienned, and grated for salads, slaws, soups, and strews. 

 

Kohlrabi store really well, place in a plastic bag in the refrigerator and store up to a month. Before consuming wash and trim any woody or tough portions of the skin, trim off root and top, peel until fibrous layer is removed.

   

 

Kohlrabi, Broccoli Salad


In a bowl combine:
2 C of shredded kohlrabi (about 2 bulbs)
1 C of shredded carrots (about 2 carrots)
2 C of small raw broccoli florets (1 head)
4 green onions, sliced
1/2 C of chopped parsley
1 C of colorful, cherry tomatoes, cut in halves
1/4 C of pumpkin seeds

For the dressing:
In a jar with a lid combine:

2 T of tahini
1 T of fresh lemon juice
1 T of olive oil
1 clove of garlic, passed through a garlic press
3 Ts of orange juice
1 t of sea salt

Close jar. Give a good shake and pour over the salad. Mix well, check for salt, and adjust to taste. Refrigerate until ready to serve. This salad keeps well for leftovers the next day. Serves 4 to 6.

 

Parsley  
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is a good source of iron and folate.

 

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.  

 

 

Tabbouleh

1/2 C uncooked couscous 

2 C parsley, finely chopped
� C
tightly packed mint, finely chopped
1  red onion, finely chopped
2 garlic cloves, minced
� C diced tomato
� C diced cucumber
2 - 3 T lemon juice
1 T olive oil
good pinch of salt


 Prepare couscous according to packet instructions and set aside.

Add all ingredients to the bowl and carefully toss to combine.

Serve immediately.   


 

 

 

 

Broccoli, Cauliflower or Carrots
 
As our season winds down we have product left, although, we may not have enough of each item to go into all the shares. This week you will receive one of the three items in your share. Broccoli, Cauliflower or Carrots.

Broccoli

Broccoli, a member of the cabbage family provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli is loaded with vitamins A and C, Calcium, Potassium, and Iron. Broccoli has anti-cancer properties due to a special enzyme called sulforaphane.    


Broccoli is best used within a few days. Store in a plastic bag in the hydrator drawer of the refrigerator. Prior to cooking soak the broccoli head upside down in cold, salted water to remove any hidden field pests.  

 

Cauliflower

Cauliflower offers significant vegetable protein along with vitamins A, B-complex, C, and E, as well as variety of minerals.  


Store cauliflower in the refrigerator stem side down, this will prevent moisture from developing. Prior to preparing soak head upside down in cold, salted water to remove any hidden field pests.

  

Carrots

Carrots are an excellent source of antioxidant compounds, and are very high in vitamin A. Beta Carotene is the substance responsible for their orange color. Carrots are also high in fiber, calcium, potassium and other trace minerals.

 

Store carrots in a plastic bag in the coolest part of the refrigerator. Store away from ethylene emitting fruits and vegetables such as apples, pears, and potatoes.

 

 

 

Broccoli Salad
Salad:
1 large - 2 small heads of broccoli florets and stems, cut into bite-sized pieces
1-2 baby leeks, chopped
3/4 C pepper (red, orange or yellow), chopped
3/4 C salted cashew halves, broken
3/4 C raisins


Dressing:
1 C mayonnaise (or 1/2 C mayo & 1/2 C plain yogurt)
5 T white wine vinegar
3 T sugar  

Dash of freshly ground black pepper

Combine all the salad ingredients together in a large bowl. In a small bowl, whisk together the dressing ingredients. Pour dressing over salad, mix to coat. Refrigerate for a few hours to develop flavors.

For those of you with a nut allergy chopped water chestnuts are a great substitute.   

 

 

Miso Roasted Cauliflower
1 head cauliflower

2 T white miso*

1 T mirin**

1 T rice wine vinegar

1 T vegetable oil

 

Pre-heat the oven to 350 degrees.  Separate the cauliflower into floret's.   In a mixing bowl whisk together the miso, mirin, rice wine vinegar and lemon juice.  Add the florets and toss to coat.  Coat a sheet pan with the oil and arrange the cauliflower evenly on the tray.  Bake in oven for 10-20 minutes or until the cauliflower is tender and slightly charred on the edges.  Remove and serve immediately.

 

*There are many types of miso-white miso is mild and sweet and best for this preparation-available at health food stores and Asian markets

**Sweet Japanese rice wine-available at health food stores and Asian markets

 

  

Spiced Carrot Dip
Great with wheat crackers or tortilla chips.
1 onion
3 carrots, plus extra to garnish
zest, grated and juice of 2 oranges
1 tablespoon curry paste
2/3 cup plain yogurt
handful of fresh basil leaves
1-2 tablespoons fresh lemon juice, to taste
Tobasco sauce, to taste
salt and pepper, to taste

Chop onion finely. Peel and grate the carrots. Place the onion, carrots, orange juice, zest, and curry paste into a small saucepan. Bring to a boil,  cover and simmer gently for 10 minutes, until tender and all the flavors have blended.
Process the mixture in a blender or food processor until smooth. Let cool completely.
Stir in the yogurt, then tear the basil leaves into small pieces and stir them into the carrot mixture.
Add lemon juice and Tabasco and season with salt and pepper. Serve the dip at room temp with garnished carrot.
 

 

 

 


In your share:
Spaghetti Squash
Beets
Romanesco
Purple Top Turnips
Kohlrabi
Parsley
Broccoli, Cauliflower or Carrots
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Juicer Share


This week in your juicer share:

Greens
Parsley
Beets
Carrots
 
Have a great week!

Jen, Bob & The Harvest Moon Crew