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Dear Common Thread CSA Members,

One more week after this one!  The season has flown by...  We'll be sending out surveys soon so that we can plan a great 2015.  In the meantime, it's a great season for soups, roasted veggies, casseroles, pies and quick breads. 

We have just a few Winter CSA shares left.  If you plan to join, please let us know so we can save you one of the last spaces. Winter shares start November 11. We will be delivering shares to both Dewitt and Utica, as well as have a pick up at the Farm.

Our 2015 early bird share forms are ready!  The Early Bird Deadline is Dec. 1, 2014.

You can find out what the vegetables for the week are by going to our "What's In" page on our website and checking out the PYO page on our website.   

Rutabagas are ready!  We had to trim some of them a bit aggressively due to some insect damage but rutabagas are one of these mysterious roots that keep just fine even when they've been cut into (trimming off the top and bottom is part of normal trimming standards).  My kids will eat rutabagas if I boil chunks and mash them with boiled potatoes (Mashed Neeps). I don't mention the rutabaga, just say we're having mashed potatoes and they eat them very well!

'Jester' Squash is an attractive eating squash with similarities to Delicata and Acorn.  We find it very tasty and use it in a wide variety of squash recipes.

CSA member Leanne Sisbarro shared a few recipes, thanks Leanne!

Below are recipes from the Syracuse University Students Lynsey, Alexis, Rob, and Megan:

 

"Million Dollar" Chinese Cabbage Salad

Recipe Source:

http://allrecipes.com/recipe/million-dollar-chinese-cabbage-salad/

Prep Time: 15 minutes Cook: 15 minutes Ready In: 40 minutes

Ingredients : Original recipe makes 10 serving

  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/4 cup wine vinegar
  • 1 tablespoon soy sauce
  • 2 (3 ounce) packages raman noodles (without flavor packets), lightly crushed
  • 1/2 cup slivered almonds
  • 1 cup sesame seeds
  • 1 head napa cabbage (Chinese Cabbage), chopped
  • 1 bunch green onions, chopped

Directions

1.      In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.

2.     Preheat oven to 350 degrees F (175 degrees C).

3.     Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.

4.     Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.

5.     Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

 

 

Roasted Rutabaga

Recipe Courtesy of Food Network Kitchen

http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe.html

 

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

Yield: 4 servings   Level: Easy

 

Ingredients: rutabaga, olive oil, apple cider vinegar, and chopped parsley

 

Directions:

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet.

Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

 

 

Spicy- Roasted Squash Soup

 

Ingredients:

1 cup chopped yellow onion

8 ounces carrot, chopped

4 garlic cloves, peeled

1 (1-pound) any squash, peeled and cut into (1/2-inch) cubes

1 tablespoon olive oil

1/2 teaspoon black pepper

2 cups water

1 teaspoon Madras curry powder

1/2 teaspoon garam masala

1/4 teaspoon ground red pepper

2 (14-ounce) cans fat-free, lower-sodium chicken broth

1/4 teaspoon kosher salt

 

Preparation:

1. Preheat oven to 500�.

2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500� for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. (If using acorn squash: peel; discard skin).

3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt.

 

 

Yours in the field,
Wendy and Asher