FALL CSA BLOG 2014 – WEEK 5

 

CauliflowerStill2

Next CSA Pickup: November 18, 2014

 

In your share this week:

(Last week’s list; waiting for update from farmers)

  • Leeks
  • Carrots
  • Celery Root (Celeriac)
  • Golden Beets
  • Spinach
  • Arugula
  • Broccoli Rabe
  • Tatsoi
  • Garlic
  • Potatoes
  • Cauliflower
  • Winter Squash (Buttercup)
  • And more…

 

RECIPES

Raw Cauliflower Salad with Currants, Almonds, and Fried Capers
Adapted from The Smitten Kitchen blog by Deb Perelman

RawCauliflowerSalad

1/2 cup thinly sliced almonds, toasted
1 tablespoon lemon juice (juice of about 1/2 lemon), plus more to taste
1 tablespoon white wine vinegar
1/4 teaspoon sea salt, plus more to taste
3 tablespoons dried currants or raisins
5 tablespoons olive oil, plus extra for frying
2 tablespoons brined or salt-packed capers
1 small compact cauliflower (about 1 1/4 pounds)
Freshly ground black pepper
3 scallions, thinly sliced or 1 small shallot, finely chopped
2 tablespoons chopped flat-leaf parsley

In a small bowl, whisk the lemon juice, vinegar, and 1/4 teaspoon salt. Add currants and set aside to let them soak.

If using brined capers, drain and let them dry on paper towel for about 5 minutes. If using salt-packed, soak them in water for 10 minutes and then drain on paper towels. Pour 1/2-inch of oil into a small skillet or saucepan. Heat it over medium-heat and when hot enough that a droplet of water sizzles, add the capers. Then step back (they’ll sputter). When they settle down, give them a stir and let them fry until lightly golden, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels.

Trim the cauliflower leaves and cut the head into quarters. Using an adjustable blade slicer or a very sharp (preferably serrated) knife, cut the cauliflower (both stem and florets) into thin 1/4-inch slices. Add to a large bowl.

Scoop currants from vinegar mixture with a slotted spoon and add to cauliflower along with the almonds, capers, scallions/shallot, and parsley. Slowly whisk the olive oil into the vinegar mixture. Add lots of black pepper and pour over the cauliflower and other ingredients. Toss and add more salt, lemon juice, vinegar, or pepper if needed. Serve. Makes 4 to 6 servings.

 

Sautéed Broccoli Rabe with Garlic Chips
Adapted from Ina Garten

SauteedBroccoliRabe

1 bunch of broccoli rabe, tough ends removed and the leaves and stems cut into 2-inch pieces
1 1/2 tablespoons olive oil
3 large garlic cloves, sliced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the olive oil in a large sauté pan. Add the garlic slices and cook over low heat, stirring occasionally, for 4 to 6 minutes, until lightly browned. Remove the garlic with a slotted spoon and reserve. Add the broccoli rabe to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat, stirring occasionally,  for about 5 to 10 minutes, until the stalks are tender but still a bit firm. Add the reserved garlic and more seasoning if needed. Serve hot. Makes 3 to 4 servings.

 

Linguine with Cauliflower Pesto
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

Cauliflower Still

Salt
1 small head or 1/2 large head cauliflower (about 1 pound), trimmed of leaves, cored, and cut into large chunks
1 garlic clove
Generous pinch of red pepper flakes
2-ounce chunk of Pecorino Romano
4 sundried tomatoes (if oil-packed, drain throughly and mince by hand before putting in the food processor)
1 tablespoon drained capers
2 tablespoons fresh flat-leaf parsley leaves
1/3 cup olive oil
1 teaspoon sherry vinegar
1 pound linguine or other long-strand pasta
Grated Parmesan or Pecorino cheese, for serving

Set a large pot of salted water to boil.

For the pesto: Pulse half of the cauliflower in the food processor until it looks like mixed sizes of couscous. Transfer to a large bowl and repeat with the second batch and add to the large bowl. Then pulse the garlic, pepper flakes, almonds, cheese, sundried tomatoes, capers, and parsley in the food processor until it looks like coarse breadcrumbs. Transfer to the bowl with the cauliflower. Add the olive oil, vinegar, a few pinches of salt, and stir until combined. Taste and adjust seasoning adding more salt, pepper, or vinegar if necessary.

For the pasta: Add the linguine to the boiling water and cook until al dente. Reserve a cup of the cooking water, then drain the pasta. Immediately toss the hot pasta with the cauliflower pesto and half of your reserved cooking water. If the pasta and pesto still feels too thick, loosen it with more cooking water. Serve and pass with grated cheese. Makes 6 to 8 servings.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead

FALL CSA BLOG 2014 – WEEK 4

 

BROCCOLISTALKSTILL

Next CSA Pickup: November 11, 2014

 

In your share this week:

  • Leeks
  • Carrots
  • Celery Root (Celeriac)
  • Golden Beets
  • Spinach
  • Arugula
  • Broccoli Rabe
  • Tatsoi
  • Garlic
  • Potatoes
  • Cauliflower
  • Winter Squash (Buttercup)
  • And more…

 

Spotlight on: Arugula

Arugula has been grown since the Roman times and has long been used in Italian cuisine.  In the 90s, arugula’s popularity caught on in the U.S. This leafy green has a peppery bite and is chock full of vitamins A and C. It makes a tasty addition to a salad, but you can also cook with it by adding it to pastas, pizzas, risotto, and more. Try it in this easy recipe from Ina Garten: Arugula with Parmesan: Cut the tough stems off 1/4 pound bunch of arugula and wash the leaves very well by swishing them in a bowl of cold water. Spin dry the leaves and place them in a large bowl. Shave shards of Parmesan over the arugula. Meanwhile, in a small bowl, whisk together the juice of 1 lemon, 1/4 cup of olive oil, 1/4 teaspoon of salt, and several grinds of black pepper. Pour enough dressing over the arugula to moisten. Toss well.

 

RECIPES

 

Broccoli with Garlic and Soy Sauce
Adapted from Ina Garten

BROCCOLISOYGARLIC

8 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 cups broccoli florets
1 tablespoon soy sauce

Put the garlic cloves and oil into a small heavy saucepan. Bring to a boil and cook uncovered over low heat for about 8 to 10 minutes, until the garlic is browned and tender (be careful not to burn it). Turn off the hat and add the pepper flakes and 1/4 teaspoon salt. Immediately pour into a heat-proof container to stop cooking. Allow to cool to room temperature.

For the broccoli, blanch the florets in a large pot of boiling, salted water for 2 to 3 minutes until crisp-tender. Drain well and immerse in a large bowl of ice water until the broccoli is completely cooled. Drain thoroughly. In a large bowl, toss the broccoli with 1/4 teaspoon salt, 1/4 cup of oil used to cook garlic, soy sauce, and 4 or more cloves of cooked garlic. Serve cold or at room temperature. Makes 3 to 4 servings.

 

Whole-Wheat Wrap with Mushrooms, Greens, Cranberries & Goat Cheese
Adapted from Giada’s Feel Good Food by Giada De Laurentiis

MUSHROOMKALEWRAP

3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 medium leek, white and pale green part only, rinsed and thinly sliced
8 ounces mushrooms (cremini, button, or stemmed shitake), sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces of greens (such as kale, chard, spinach, tatsoi, or yukina savoy), stemmed and coarsely chopped
1/4 cup vegetable or chicken broth
1/3 cup unsweetened dried cranberries
1/4 cup crumbled goat cheese
4 (10-inch) whole-wheat wraps

In a large skillet, heat the oil over medium-high heat. Add the shallots, leeks, mushrooms, salt and pepper. Cook, stirring frequently, until the veggies are soft, about 8 minutes. Add the greens and cook until wilted, about 6 to 8 minutes more. Add the broth and cranberries. Bring to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Remove the pan from the heat and stir in the goat cheese. Divide the filling among the wraps. Fold the bottom or each wrap up and roll in the sides, like a burrito, and cut in half. Serve hot.

 

Radish and White Bean Salad
Adapted from Bon Appétit

radishwhitebean1

2 anchovy fillets packed in oil, drained
3/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 1/2 cups fresh flat-parsley leaves, divided
1/4 cup (or more) of white wine or champagne vinegar
Kosher salt
Freshly-ground black pepper
1 bunch radishes, leafy tops and stems trimmed, and bulbs cut into thin wedges or chopped
2 scallions, thinly sliced or 2 tablespoons minced red onion or shallot
3 (15-ounce) cans cannellini (white kidney) beans, drained and rinsed
3/4 cup black olives such as kalamata or niçoise, pitted and quartered

Blend anchovies, oil, capers, and 1 cup of parsley in a blender or food processor until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, season with salt, pepper, and more vinegar if you want. Add radishes, turnips, scallions, beans, olives, and remaining parsley. Toss to combine. Cover and chill if not eating right away. Serve. Makes about 4 to 6 servings.

 

Baked Pasta with Broccoli Rabe and Sausage
from The Smitten Kitchen blog by Deb Perelman

MUSTARDGREENSRABE

1 pound chunky pasta of your choice
1 bundle broccoli rabe, stems and leaves cut into 1-inch segments
1 pound Italian sausage (sweet or spicy pork or chicken), casings removed
2/3 cup grated parmesan or pecorino romano cheese
6 ounces mozzarella, cut into small cubes

For the Bechamel sauce:
2 cups milk, full fat is ideal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon table salt
Freshly ground black pepper
2 cloves garlic, minced
Few gratings fresh nutmeg

Cook the pasta and rabe: Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain the broccoli rabe and pasta together and place in a large bowl. Brown the sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your pasta pot, once it is drained) over medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Remove with slotted spoon or spatula, leaving any fat behind. Heat oven to 400 degrees. Make the bechamel: Melt your butter in same saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed. Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of grated parmesan or pecorino until combined. Pour into a lasagna pan, deep 9×13-inch baking dish or 3-quart casserole dish and coat with remaining parmesan or pecorino. Bake for 20 to 30 minutes, until the edges and craggy points are nicely bronzed. Makes 6 servings.

 

Cape Cod Chopped Salad
Adapted from Ina Garten

Salad:
4 oz. thick-cut bacon, cooked and crumbled
4 oz. arugula, stems trimmed and torn into bite-size pieces
1 medium apple, peeled and diced
¼ cup toasted walnuts, chopped
⅛ to ¼ cup dried cranberries
3 oz. blue cheese, crumbled

Dressing:
1½ tablespoons good apple cider vinegar
½ teaspoon grated orange zest
1 tablespoon freshly-squeezed orange juice
1 heaping teaspoon Dijon mustard
1 tablespoon pure maple syrup
Kosher salt
Freshly ground black pepper
¼ to ⅓ cup of good-quality olive oil

In a large bowl, toss together all the salad ingredients. For the dressing, whisk together the vinegar, orange zest and juice, mustard, maple syrup, ½ teaspoon salt, and pepper in a bowl. Slowly whisk in the olive oil (if you like your salad more tangy, use only ¼ cup of oil). Toss the salad with enough dressing the moisten. (You will probably have some leftover. Keep it for tomorrow’s salad–you’ll want to make this again!) Sprinkle with more salt and pepper to taste. Serve immediately. Makes 2 servings for lunch or an appetizer.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead. 

FALL CSA BLOG – WEEK 3

Futsu Squash still

 

Next CSA Pickup: November 4, 2014

 

In your share this week:

  • Leeks
  • Carrots
  • Radishes
  • Golden Beets
  • Spinach
  • Tatsoi
  • Garlic
  • Onions
  • Lettuce
  • Shallots
  • Broccoli and/or Cauliflower
  • Winter Squash (Acorn & Black Futsu)

 

 

SPOTLIGHT ON: CAULIFLOWER

Cauliflower Still

Cauliflower is part of the brassica (cabbage)  family of vegetables. It’s low in calories and high in fiber, folate, vitamin C, and cancer-fighting antioxidants. Boiling the vegetable diminishes these vitamins, so it’s best to steam, stir-fry, or roast it instead. This brassica is very delicate and best eaten within a few days. Store it in a paper or plastic bag stem-side down to keep moisture from the fragile florets.

 

RECIPES

 

Cauliflower Snowflakes
Adapted from Make It Ahead by Ina Garten

Cauliflower Snowflakes

1 small head of cauliflower (about 1 1/4 pounds)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup panic bread crumbs
1/4 cup freshly grate Parmesan cheese

Preheat the oven to 425 degrees. Remove the leaves and trim the stem of the cauliflower but leave the core intact. Using a sharp knife, slice the cauliflower into large 1/2-inch-thick slices. It’s ok if the slices fall apart, that’s what makes them look like snowflakes! Place on a baking sheet, drizzle with 1 1/2 tablespoons olive oil, and sprinkle with 1/4 teaspoon salt and fresh black pepper. Toss, then roast for 15 minutes.

Meanwhile, toss the panko with 2 teaspoons olive oil, sprinkle on the cauliflower and roast for another 10 to 15 minutes, until the cauliflower is tender and browned. Sprinkle with Parmesan and roast for another minute or two. Serve hot or at room temp. Makes 2 to 3 servings.

 

Easy Wonton Soup

Wonton Soup

1 tablespoon vegetable oil
1 tablespoon chopped fresh ginger root
1 chopped garlic clove
8 cups low-sodium chicken broth
1 small head of Asian greens such at tatsoi, yukina savoy, or bok choy (spinach works too!), tough stems removed and leaves roughly chopped
1 package store-bought frozen wontons or potstickers (I used mini chicken and cilantro wontons from Trader Joe’s)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 chopped scallions (for garnish)

In a soup pot, add oil and saute ginger and garlic for a few minutes on medium heat. Add the broth and raise the heat to high. Bring to a boil and then lower to a simmer, add greens, wontons, soy sauce, and sesame oil. Simmer until wontons are cooked (according to package directions) and greens are wilted. Serve and garnish with chopped scallions. Makes 4 to 6 serving

 

Pickled Daikon Radish & Carrots
Adapted from Food & Wine magazine

I plan on using these pickles to top this bahn-mi sandwich. 

Pickled Daikon Radish & Carrots

3/4 cup white vinegar
2 tablespoon sugar
2 teaspoons kosher salt
3 large carrots, peeled and sliced crosswise into 1/8-inch-thick slices
1 pound daikon radish, peeled and cut into long matchsticks (I used the grater blade on my food processor)

In a medium bowl, combine the vinegar, sugar, and salt; stir vigorously to dissolve. Add the carrots and daikon. Let stand at room temperature for 2 hours, they’ll keep in the refrigerator for up to a week.

 

Squash Mac & Cheese
Adapted from Martha Stewart

BUTTERNUTMACNCHEESE

1 small yellow-/orange-fleshed winter squash (about 1 pound), peeled, seeded, and chopped (about 3 cups)
1 cup chicken stock
1 1/2 cups milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper or paprika
3/4 teaspoon kosher salt
Freshly ground black pepper
1 pound elbow macaroni or cavatappi
1 cup grated extra-sharp cheddar cheese
4 tablespoons grated Parmesan or pecorino cheese
1 teaspoon olive oil
Cooking spray
1/2 cup ricotta cheese

Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash squash by hand or whirl in a food processor; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish with cooking spray. Transfer macaroni mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over macaroni. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

 

Buttercup and Rainbow Chard Soup

This recipe was created by Maria Reina, of Bella Cucina Maria and Seasonal Chef for Small Bites at LoHud.com.

Buttercup squash still

3 lb buttercup squash

Ground coriander

Kosher salt

Ground black pepper

Mild to medium chili powder

1 orange zested and juiced, divided

Extra virgin olive oil

½ cup shallot, ¼” dice

2-3 garlic cloves, minced

3 cups rainbow chard, sliced in 1” ribbons, stems thinly sliced (editor’s note: I’m sure you can substitute spinach for chard if necessary)

1 quart of good low sodium vegetable stock

Preheat the oven to 375 degrees. Trim the top and bottom of the buttercup squash and quarter it. Scoop out the seeds and peel the skin. Carefully cut the squash in 1” chunks. Try to keep them all the same size if possible. Place on a rimmed baking sheet.

In a small bowl combine 1 teaspoon each of coriander and kosher salt, ½ teaspoon each of black pepper and chili powder, and half of the orange zest. Combine with your fingers.  Drizzle 2-3 tablespoons of oil over the squash and sprinkle the spice blend. Using your hands toss the squash chunks until they are all coated with the oil and spices. Place in the preheated oven and bake for 15 minutes. Remove and set aside.

While the squash cooks place a small heavy bottom pot over medium heat and saute the shallot and garlic with ½ teaspoon each of salt and pepper and 2 tablespoons of olive oil. Saute for 2-3 minutes or until the onions take on a golden color.

Add the chard stems and cook for another minute. Add the chard leaves and cook for about 2 minutes until they wilt a little. Add the stock, the rest of the orange zest, ¼ cup of the juice and another ¼ teaspoon each of salt, pepper and chili powder. Mix gently and let the pot come up to a low simmer.

Your squash should be done just about the same time. Add 3 cups of the cooked squash cubes to the pot. (Save the rest for another dish.) When the squash simmers in the pot it will start to break down slightly. What you want is to still be able to see the chunks, albeit smaller now, in the pot. If you still have huge pieces take a wooden spoon and press them gently against the pot.

Taste for seasoning and serve warm. Makes 6 servings.

 

Roasted Cauliflower Capellini

from The Sprouted Kitchen by Sara Forte

roastedcauliflowercapp1

1 head cauliflower
2 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper (I used freshly ground pepper plus some grated lemon zest instead)
Sea salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 pound whole grain or brown rice capellini or thin spaghetti
3 tablespoons unsalted butter
2 tablespoons white balsamic vinegar
Handful of fresh basil, cut into slivers
1/2 cup chopped toasted hazelnuts (or your favorite nut–I used almonds)
Shaved Pecorino, for garnish (optional)

1. Preheat the oven to 425 degrees. 2. Bring a large pot of salted water to a boil over high heat. Meanwhile, cut the cauliflower into 1-inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss with olive oil, making sure each piece is coated. Sprinkle with lemon pepper (or fresh black pepper and lemon zest), 1/2 teaspoon salt, and nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, about 25 to 30 minutes. 3. Cook the capellini according to the package instructions. Meanwhile, in a large sauté pan over medium heat, warm the butter and swirl around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water. To the pan with the browned butter, add the capellini, a splash of pasta water, the balsamic vinegar, basil, half of both the cauliflower and the hazelnuts, and a pinch or two of salt. Toss everything to combine. Divide the capellini to four serving bowls (or one large bowl) and top with a portion of the remaining cauliflower, nuts, and and a few grinds of black pepper. Garnish with the shaved Pecorino, if using, and serve immediately. Makes 4 servings.

 

 

Weekly CSA Blog produced by Nicole DeCoursy Mead.

FALL 2014 CSA BLOG – WEEK 2

yukinasavoy1

Next CSA Pickup: October 28, 2014

 

In your share this week:
(note: Last week’s list below; waiting for this week’s list from the farmers)

  • Radishes
  • Mustard Greens
  • Beets
  • Spinach
  • Potatoes
  • Eggplant
  • Peppers
  • Onions
  • Broccoli
  • Arugula
  • Winter Squash

 

wintersquashstill

 

 

RECIPES

 

Winter Squash Gnocchi with Brown-Butter and Sage Sauce
Recipe adapted from Lidia Bastianich via Bon Appétit magazine

BUTTERNUTGNOCCHI

1 1-pound orange-fleshed winter squash (such as butternut or acorn)
1 tablespoon olive oil
1 large russet potato (about 12 to 14 ounces), peeled and quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, lightly beaten
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cup all-purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Special equipment: Potato Ricer or Food Mill

Preheat the oven to 400 degrees F. Cut squash lengthwise in half; scoop out and discard seeds. Place squash, cut side up, on baking sheet and brush with oil. Roast until squash is very tender and browned in spots, about 1 to 1/2 hours. Cool slightly, then scoop flesh into a food processor and puree completely until smooth. Transfer to a medium saucepan, stir constantly over medium heat until juices evaporate and puree thickens, about 4 to 5 minutes. Measure 1 cup packed squash puree (reserve remaining squash for another use). Cool completely.

Meanwhile, cook potato in a medium saucepan of boiling water until very tender, about 20 minutes. Drain. While potato is still warm, press through potato ricer or food mill (finest holes) into a medium bowl; cool completely. Mix 2 cups (loosely packed) potato, squash, 1/2 cup Parmesan, egg, nutmeg, and salt into a large bowl. Gradually add in flour, kneading gently into a mixture in bowl until dough holds together and is almost smooth. If dough is very stick, add more flour by tablespoonfuls. Turn out dough on a lightly floured surface; kneed gently but briefly. Divide dough into 8 equal pieces.

Line 2 large rimmed baking sheets with parchment paper. Sprinkle lightly with flour. Working with 1 piece of dough at a time, roll on floured surface into a 1/2-inch thick rope. Cut rope crosswise into 3/4-inch pieces. If desired, roll gnocchi (one piece at a time) along the back of a fork tines dipped in flour, making ridges on one side. Transfer to baking sheets. Repeat with remaining dough. Cover gnocchi loosely with plastic wrap and chill at least one hour or up to 6 hours. Keep chilled.

Cook buter in a heavy large skillet over medium heat until just golden, stirring often, about 3 to 4 minutes. Add sage; stir one minute.  Meanwhile, working in 2 batches, cook gnocchi in a large pot of boiling water until puffed and very tender, about 6 minutes. Using a slotted spoon,  drain gnocchi and then transfer to browned butter and sage. Cook until heated through and heated with butter, a few minutes longer. Transfer to bowl and sprinkle with remaining Parmesan. Serve immediately. Makes 6 servings.

 

Broccoli, Cheddar, and Wild Rice Casserole
Adapted from the Smitten Kitchen blog by Deb Perelman

BROCCOLIRICECASSEROLE

3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend (preferably Lundberg brand; you want a wild rice blend instead of straight wild rice)
1 pound broccoli, florets cut into 1-inch pieces and stem, peeled and chopped into chunks (you can also try this with cauliflower!)
1 large garlic clove, minced
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon mustard
Pinch of cayenne pepper or paprika (if you don’t want it a little spicy)
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 ounces cheddar, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and salute for about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a boil, then lower to low and cook for about 50 minutes (or whatever amount of time suggested on your package of rice).

Heat oven to 400 degrees F. Cook broccoli in boiling, salted water for 2 to 3 minutes and then drain completely. Melt 2 tablespoons remaining butter in a pan over medium heat. Add mustard powder (if using), cayenne/paprika, and garlic and cook for 1 minute. Whisk in flour and cook for 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a light boil and then lower and simmer, stirring the whole time, until the sauce is thickened, about  5 minutes. Stir in Dijon if you didn’t use mustard powder. Remove pan from heat and stir in 1/3 of grated cheese until melted and salt and pepper to taste.

Combine wild rice and broccoli in a 2-quart baking dish or 9-inch oven-proof skillet. Pour cheese sauce over ensuring all of rice-broccoli is covered evenly. Sprinkle with remaining cheese. Bake for 10 to 15 minutes until the sauce is bubbly, then run under the broiler for a few minutes for a toasty top. Makes 4 servings.

 

Beef & Broccoli Stir-Fry
Adapted from Melissa Roberts via Dinner: A Love Story

BEEFANDBROCCOLI

1 pound boneless sirloin steak
1 3-inch piece ginger, peeled and finely chopped
3 large garlic cloves, chopped
6 tablespoons soy sauce
3 tablespoons medium dry Sherry
2 tablespoons toasted sesame oil
2 tablespoons white or brown sugar
1 1/4 pounds broccoli
2 tablespoons vegetable oil or other neutral oil
2 teaspoons corn starch
Chopped scallions, for serving
Steamed white or brown rice, for serving

Freeze steak until partially frozen,  for about 1 to 2 hours. Combine ginger, garlic, soy sauce, Sherry, sesame oil in a bowl until sugar is dissolved. Slice steak, against the grain, into very thin slices (partially freezing the steak helps you to slice it very thin). Transfer to a bowl with the marinade, cover with plastic wrap, and chill for at least 2 hours and up to 8 hours.

Cut broccoli into spears (about 2 inches long by 1-inch wide). Trim the fibrous layer off the stem and cut stem into 1-inch pieces. Cook broccoli in boiling, salted water until crisp tender, about 2 minutes. Drain well.

Heat oil in a wok or large, heavy skillet over medium-high heat until very hot. Stir-fry beef (scraped of excess marinade–reserve extra marinade; in 2 batches if necessary) until it’s no longer pink, about 2 minutes. Transfer to a plate.  Add broccoli and stir-fry until heated through, 2 minutes more. Whisk cornstarch into remaining marinade and add to skillet along with the beef. Stir-fry until liquid boils and thickens, about 1 minute more. Serve with rice and topped with scallions. Makes 4 servings.

 

Raw Mustard Greens (or Escarole) Salad
Adapted from Bon Appétit magazine

MUSTARDGREENSSALAD

5 anchovy fillets, finely chopped
3 garlic cloves, pressed or very finely chopped
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubed crustless bread
1 cup packed grated Parmesan or Gruyere cheese
Nonstick cooking spry
1 bunch mustard greens or escarole (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch strips
5 teaspoons fresh lemon juice

Preheat oven to 375 degrees F. Combine anchovies and garlic in a small bowl, and gradually whisk in oil. Place bread cubes in a medium bowl and drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese. Spread on a baking sheet coated with nonstick spray. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside to cool.

Measure 8 cups loosely packed mustard greens and/or escarole. Add croutons and remaining cheese to bowl. Whisk lemon juice into remaining anchovy oil; season with salt, pepper, and more lemon juice if desired. Add dressing to salad and toss to coat. Serve. Makes 4 to 6 servings.

 

Spaghetti Squash & Black Bean Tacos
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

spaghettisquashtacos

1 medium to large spaghetti squash (about 3 pounds)

2 tablespoons freshly squeezed lime juice (from about 1 large lime)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
16 (6-inch) corn tortillas
1 (15-oz.) can black beans, rinsed and drained very well
4 ounces crumbled queso fresco, feta, or Cojita cheese
1/2 cup finely diced onion (red, white, or yellow)
1/4 cup chopped fresh cilantro leaves (or you can sub flat-leaf parsley if you don’t care for cilantro)
Hot sauce
Lime wedges

To cook squash in microwave: Pierce squash an inch deep all over with a small sharp knife. Cook on high for 6 to 7 minutes, turn over and cook about 8 to 10 minutes more, until the squash feels slightly soft when pressed. Cool for 5 minutes. To cook squash in oven: Cut in half lengthwise, scoop out seeds, and roast face-down on an oiled baking sheet for about 40 minutes in a 375 degree oven. Cool slightly.

Working over a bowl, scrape squash flesh with a fork loosening and separating the strands from the skin. Discard skin. In a small dish, whisk lime juice with chili powder, cumin, coriander, and salt. Pour over the squash strands, and gently toss. Taste and adjust seasonings.

Assemble tacos: Heat a dry, heavy skillet over medium heat. Warm and slightly blister each tortilla, about 30 seconds per side. Transfer to a platter and sprinkle each with 2 tablespoons black beans, 2 tablespoons squash mixture, 2 teaspoons crumbled cheese of your choice, and a couple pinches on onion and cilantro. Dash with hot sauce if desired. Serve with lime wedges and extra hot sauce. Serves 4 generously or 8 modestly.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead

 

FALL CSA BLOG 2014 – WEEK 1

ARUGULAPIC

Next CSA Pickup: October 21

 

In your share this week:

  • D’Avignon Radishes
  • Red Rain Mustard Greens
  • Beets
  • Spinach
  • Potatoes
  • Eggplant
  • Peppers
  • Onions
  • Broccoli
  • Arugula
  • Winter Squash (choice of one: spaghetti, acorn, or black futsu)

 

Spotlight on:  BROCCOLI & BROCCOLI RABE

broccolistill

Broccoli  is in the cabbage family of vegetables and is a result of breeding cole crops in the northern Mediterranean in 6th Century BC. Since the Roman Empire, this vegetable has been widely used by the Italians and was introduced to the U.S by Italian immigrants, though it wasn’t very well known here until the 1920s. Broccoli is extremely nutritious, and everyone can benefit by adding more of it to their diet: It boasts vitamin C, fiber, and lutein, as well as several anti-cancer compounds. It also helps the body in the detoxification process and has anti-inflammatory benefits, which some research shows may lessen the affects of allergens in the body. Try it boiled, steamed, or roasted–just don’t overcook it. This broccoli pesto recipe is a great way to get broccoli-haters to try and like the vegetable! Also, check out the broccoli soup and salad recipe below.

Broccoli rabe or raab is related to the turnip, but it’s often called broccoli rabe because its buds resemble small heads of broccoli. It’s also commonly called rapini. Broccoli rabe has a slightly bitter taste, which can be tamed by cooking, and is high in vitamins A, C, and K as well as calcium and iron.

 

RECIPES

 

Pork or Chicken Milanese topped with Mustard Greens (or Arugula or Escarole) Salad
Adapted from Cook Like a Rock Star by Anne Burrell

For the pickled onions:
3/4 cup red wine vinegar
1 tablespoon kosher salt
1 1/2 teaspoons sugar
2 or 3 shots of hot sauce
1 red onion, sliced into very thin rings
For the pork or chicken:
1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 1/2 cups panko bread crumbs
1/2 cup freshly-grated Parmesan cheese
1 pork tenderloin (about 1-pound), cut into 1 1/2 to 2 inch pieces and pounded very thin into cutlets or 1 pound chicken cutlets
Kosher salt
Extra-virgin olive oil
For the salad:
1/2 cup freshly grated Pecorino
1/2 cup walnuts (or hazelnuts or almonds)
2 tablespoons fresh Italian parsley, chopped
1 bunch mustard greens or escarole or farm arugula,  tough stems removed and leaves chopped into bite-size pieces

For the onions: In a medium bowl, combine the vinegar with 1/2 cup cold water. Add the salt, sugar, and hot sauce and stir. Add the sliced onions and let pickle for at least 1 hour. For the pork/chicken: 1. Set up your breading stations: one bowl with flour, one with egg/water mixture, and one with panko and grated Parmesan combined. 2. Season pork or chicken cutlets with salt and pepper. Dredge each piece lightly in flour shaking off excess,  dip in the egg wash, and then into the panko/Parmesan mixture pressing gently so the meat is fully coated. Lay the breaded pork or chicken on a baking sheet and refrigerate at least 1 hour for the coating to set. 4. Preheat the over to 200 degrees F. 5. Pour 1/4 to 1/2 inch of olive oil into a large sauté pan and bring to medium-high heat. Test to see if oil is hot enough by sprinkling a bit of flour or a few bread crumbs. If it sizzles, you’re good to go. Add the pork/chicken to the pan, working in batches so you don’t crowd the cutlets. Cook the first side until golden brown, about 4 minutes; turn and brown the other side, about 3 minutes longer. When the cutlets done, lay  on paper towels to drain off excess oil. Sprinkle with salt. Transfer to baking shed and keep in the oven while you cook the next batch. For the salad: 1. Put the Pecorino, nuts, and parsley into the food processor and pulse until coarsely chopped. 2. In a large bowl, combine the greens (mustard, arugula, or escarole), nut mix, and some of the pickled onions; dress the mixture with olive oil and some of the pickling liquid (start with 1 tablespoon; taste and add more if you want). Toss to combine. 3. To serve, place a cutlet on a plate and top with the escarole salad.

 

Broccoli Crunch Salad
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

This is similar to the creamy broccoli salad you can find at deli counters, but fresher and lighter!

BROCCOLICRUNCHSALAD

1 large head of broccoli (about 3/4 to 1 pound)
1/4 cup  toasted chopped walnuts or slivered almonds
1/4 cup dried cranberries, cherries, or raisins, coarsely chopped
1/4 cup buttermilk, well shaken
1/4 cup mayonnaise
1 tablespoon cider or white wine vinegar
1/2 teaspoon granulated white sugar
1/2 small red onion, finely chopped
1/4 teaspoon salt
Freshly ground black pepper

Trim the broccoli and chop it into large chunks, then cut each chunk into thin slices. You can also use broccoli stems: Cut stems into thin slices, then stack the slices and cut into thin matchsticks. (If you don’t like raw broccoli or can’t tolerate it, you can blanch the broccoli for 30 seconds in boiling water and then immediately drain and put into an ice water batter to cool and stop cooking. Dry the broccoli as much as possible before proceeding with the rest of the recipe to avoid a soggy salad). Toss the sliced broccoli with the nuts and cranberries. In a small bowl, whisk together the buttermilk, mayonnaise, vinegar, sugar, and salt. Stir in the onion. Pour the dressing over the broccoli mixture and add lots of black pepper. Stir the salad until it’s evenly coated with dressing. Taste and add more salt if needed. Cover and refrigerate for at least an hour to let the flavors blend. Then serve. The salad will keep for up to 3 days in the fridge.

 

Broccoli Soup
Adapted from My Father’s Daughter cookbook by Gwyneth Paltrow

broccoli soup

2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 yellow onion, peeled and roughly diced
1 large head broccoli (about 1 to 1 1/3 pounds), cut into small florets (you can use some of tender stalks as well)
1 quart (4 cups) vegetable or chicken broth or stock
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup arugula or mizuna (or other spicy greens such as mustard greens)
1/4 to 1/2 cup crumbled blue cheese or sharp cheddar

Heat the olive oil in a  large saucepan over medium heat. Add the garlic and onion and sauté for a minute or two, until fragrant. Add the broccoli and cook for 4 minutes. Add the stock, salt, pepper, and bring to a boil, lower the heat and cover. Simmer for about 8 minutes until the broccoli is just tender (you don’t want to overcook it or the soup will be bitter). Carefully pour the soup into a blender and puree with arugula or mizuna. Pour the soup back in the pot, stir in 1/4 cup cheese. Taste and add more salt and pepper if necessary. Serve with extra cheese and a drizzle of your best olive oil.

 

Black and Wild Rice Salad with Winter Squash
Adapted from Bon Appétit magazine

BUTTERNUTRICESALAD

1 1/2 cups black rice (you can find black rice at some supermarkets, Mrs. Green’s, Trader Joe’s, and Whole Foods) or you can sub another grain (if subbing another grain, be sure to cook according to package directions)
1/2 cup wild rice
1/2 medium butternut squash or other winter squash such as acorn squash, peeled, seeded, and cut into 1-inch chunks
1/2 cup olive oil, divided
Kosher salt and fresh black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup micrograms or sprouts or assorted herbs such as parsley and cilantro leaves
1/2 cup toasted pistachios, chopped

Preheat oven to 450 degrees F. Cook black rice and wild rice in a large pot of boiling salted water until tender, about 35–40 minutes; drain and rinse, try to get rid of as much water as possible. Spread rice out on a rimmed baking sheet or a large plate or bowl and let cool. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender,  about 20–25 minutes; let cool. Whisk vinegar, honey, and remaining 1/4 cup of olive oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, greens or herbs, and pistachios; season with salt and pepper and toss to combine.

 

Spaghetti Squash with Butter & Sage
Adapted from Robin Miller

1 spaghetti squash (about 2 1/2 to 3 pounds), halved and seeds removed
3 tablespoons butter
3 tablespoons chopped fresh sage
1/2 cup Parmesan cheese
Salt and freshly ground black pepper

Place the squash halves cut-side up in a microwave-safe baking dish. Add 1/2 inch water to the dish and cover with plastic wrap. Microwave on high for 5 minutes, or until the skin and flesh are soft when pressed. Using a fork, scrape and separate the strands of squash from the shell and transfer strands to a large bowl. In a small saucepan, combine butter and sage. Set the pan over medium heat and cook until the butter is melted and golden brown. Add the butter to the squash and toss to coat. Fold in Parmesan and season to taste with salt and pepper.

 

Pasta with Spinach, Caramelized Onions, and Tangy Yogurt
Adapted from Dinner: A Love Story by Jenny Rosenstrach

pastaspinachyogurtonions

3 tablespoons olive oil
4 yellow onions, thinly sliced
Salt
1 pound whole-wheat fettucine or linguini or other long-strand pasta
2 (6-ounce each) containers of sheep’s milk yogurt (you can find this at Whole Foods!) or other plain yogurt, drained through a coffee filter set in a strainer for at least 20 minutes to thicken
2 cups fresh spinach, roughly chopped
1 cup grated Parmesan

Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce heat to medium low and cook, stirring frequently, until the onions are golden brown and caramelized, about 40 minutes to 1 hour.

Meanwhile, cook your pasta in a large pot of salted, boiling water and add the spinach for the last 30 seconds. Strain, reserving 1/2 cup cooking water. In the same pot, whisk together the drained yogurt and pasta water. Toss in pasta with spinach and caramelized onions. Divide into bowls and sprinkle generously with cheese.

 

 

Weekly CSA Blog produced by Nicole DeCoursy Mead

 

CSA BLOG 2014 – WEEK 20

 

Next CSA Pickups: October 14 & October 16

 

In your share this week:

  • Acorn Squash
  • Butternut Squash
  • Potatoes
  • Shallots
  • Tatsoi or Chinese Cabbage
  • Mustard Greens
  • Broccoli
  • Eggplant
  • Peppers
  • Carrots
  • Leeks
  • Garlic
  • Watermelon Radishes or Turnips or Kohlrabi

 

SPOTLIGHT ON: Yukina Savoy

yukinasavoy2

This green is also called Asian spinach, and you can use it in any recipe that calls for regular spinach such as soups, pastas, stir-fries, and salads. If you don’t like the slight bite of raw yukina savoy, try cooking with it–the heat tames the flavor and you’re left with a very mild-tasting green. Yukina savoy is full of vitamins A and C as well as fiber.

 

RECIPES

 

Asian Greens with Seared Tofu
Adapted from Bon Appétit

bokchoymizunatofu

3 1/2 tablespoons soy sauce, divided

4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil or neutral oil such as canola or grapeseed
4 green onions, chopped
1 tablespoon finely chopped, peeled fresh ginger
2 garlic cloves, finely chopped
12 cups loosely packed assorted Asian Greens (about 8 ounces)

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels, cover with 2 more paper towels and a heavy pan or skillet to press down and drain tofu for about 20 to 30 minutes.

Heat peanut or other oil in a large skillet (preferably nonstick) over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on a sheet of foil and brush both sides with the soy sauce mixture.

Wipe out any oil from the skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar. Add Asian greens in batches, tossing to wilt before adding more. Add tofu to skillet. Transfer to a platter and serve. Makes 4 servings.

 

Chopped Broccoli & Chickpea Salad
Adapted from Whole Living magazine

BROCCOLICHICKSALAD

2 cups broccoli florets

1 cup chickpeas, rinsed and drained (about 1/2 of a 15-oz. can)
3 scallions, thinly sliced
1/4 cup chopped parsley
1/4 cup toasted pine nuts
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 tablespoon grated lemon zest
2 tablespoons lemon juice
3 tablespoons extra-virgin olive  oil
Coarse salt and freshly ground black pepper

Steam or boil broccoli until just tender, about 4 to 5 minutes. Place in an ice bath or run under cold water to stop cooking. Drain water thoroughly. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts. In a bowl, combine garlic, mustard, and lemon zest and juice. Slowly add oil, whisking to emulsify. Season with salt and pepper. Drizzle broccoli mixture with dressing and add more salt and pepper if necessary. Makes 2 to 3 servings. You can refrigerate the salad in an airtight container for up to two days.

 

Rigatoni with Eggplant Sauce and Toasted Pine Nuts
Adapted from Giada De Laurentiis

RIGATONIEGGPLANTSAUCE

1 medium eggplant, cut into 1-inch cubes
1 pound plum tomatoes, quartered and seeded
3  whole cloves of garlic
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons olive oil
1/2 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, tomatoes garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. 2. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.  Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve. Makes 6 servings.

 

Baked Orzo with Eggplant, Tomatoes, and Mozzarella
Adapted from Smitten Kitchen

 You don’t need to boil the orzo pasta first–it cooks as it bakes in the oven. 

1 medium to large eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces uncooked orzo, a rice-shaped pasta, rinsed
1 teaspoon tomato paste
1 1/2 cups vegetable stock
1 to 3 tablespoons fresh oregano, chopped
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
6 ounces mozzarella, firmer is better here, cut into 1/3-inch dice
1 1/2 ounces (a generous 1/2 cup) grated Parmesan cheese
3 medium tomatoes, diced

1. Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels. 2. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well. 3. Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving. Makes 4 servings.

 

Winter Squash with Rosemary, Sage, and Cider Glaze
Adapted from Epicurious

2 medium firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Peel squash with with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut cut into 1-inch wedges, then sliced 1/2-inch thick. 2. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. 3.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 19

Next CSA Pickups: October 7 & October 9

 

In your share this week:

  • Winter Squash
  • Potatoes
  • Shallots
  • Tatsoi
  • Collard Greens
  • Radishes
  • Broccoli
  • Broccoli Rabe or Spinach
  • Eggplant
  • Peppers
  • Carrots
  • Scallions
  • Garlic

 

SPOTLIGHT ON: WINTER SQUASH

wintersquashstill

Here, some of the varieties you’ll find at the farm:

Carnival Squash: These small green and yellow squashes–as seen in the photo above–are a type of acorn squash, and are actually a cross between the acorn and sweet dumpling squashes. Their golden flesh is smooth, nutty, and sweet. The flavor is sort of reminiscent of a sweet potato. You can use the carnival squashes as you would any other orange-fleshed winter squash like butternut or kabocha. You can also try roasting the whole squashes in the oven as an edible vessel for stuffing, soup, rice, and more.

Delicata Squash: This heirloom variety has a creamy pulp that tastes a bit similar to corn and sweet potatoes. It’s commonly baked, but you can also sauté or steam it. You can also eat the seeds toasted, as you would pumpkin seeds. Delicata squash isn’t as high in beta carotene as some other winter squashes, but it’s a great source of fiber, potassium, vitamin C and B, and magnesium.

Sweet Dumpling Squash: This small squash looks like a baby pumpkin, but has cream-colored skin with green specks. It’s great for stuffing! It also makes a wonderful base for squash soup. Sweet Dumplings are very high in beta-carotene thanks to their orange flesh.

Spaghetti Squash: This yellow variety has a mild, almost nut-like flavor. The flesh resembles spaghetti strands when it’s baked. It makes a healthy alternative to pasta as it’s low in calories–only 42 calories per 1-cup serving. Spaghetti Squash is also a wonderful source of folic acid, potassium, and vitamin A.

Did you know? You can toast winter squash seeds as you would pumpkin seeds. On an oiled baking sheet, spread out cleaned seeds (it’s ok if they’re damp) and sprinkle generously with chili powder and a few pinches of fine salt. Roast at 375 for 7 to 10 minutes, tossing halfway through so they toast evenly. Source: The Smitten Kitchen Cookbook by Deb Perelman

 

 

RECIPES

 

Spaghetti Squash & Black Bean Tacos
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

  spaghettisquashtacos

1 medium to large spaghetti squash (about 3 pounds)

2 tablespoons freshly squeezed lime juice (from about 1 large lime)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
16 (6-inch) corn tortillas
1 (15-oz.) can black beans, rinsed and drained very well
4 ounces crumbled queso fresco, feta, or Cojita cheese
1/2 cup finely diced onion (red, white, or yellow)
1/4 cup chopped fresh cilantro leaves (or you can sub flat-leaf parsley if you don’t care for cilantro)
Hot sauce
Lime wedges

To cook squash in microwave: Pierce squash an inch deep all over with a small sharp knife. Cook on high for 6 to 7 minutes, turn over and cook about 8 to 10 minutes more, until the squash feels slightly soft when pressed. Cool for 5 minutes. To cook squash in oven: Cut in half lengthwise, scoop out seeds, and roast face-down on an oiled baking sheet for about 40 minutes in a 375 degree oven. Cool slightly.

Working over a bowl, scrape squash flesh with a fork loosening and separating the strands from the skin. Discard skin. In a small dish, whisk lime juice with chili powder, cumin, coriander, and salt. Pour over the squash strands, and gently toss. Taste and adjust seasonings.

Assemble tacos: Heat a dry, heavy skillet over medium heat. Warm and slightly blister each tortilla, about 30 seconds per side. Transfer to a platter and sprinkle each with 2 tablespoons black beans, 2 tablespoons squash mixture, 2 teaspoons crumbled cheese of your choice, and a couple pinches on onion and cilantro. Dash with hot sauce if desired. Serve with lime wedges and extra hot sauce. Serves 4 generously or 8 modestly.

 

Parmesan-Roasted Broccoli
Adapted from Ina Garten

parmesanroastedbroccoli

1 head broccoli
2 garlic cloves, peeled and thinly sliced
Good olive oil
1/2 teaspoons kosher salt
Freshly ground black pepper
1/2 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 tablespoon pine nuts, toasted (optional)
2 tablespoons freshly grated Parmesan cheese
Few fresh basil leaves, julienned or chopped

Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the broccoli florets on a sheet pan in a single layer. Toss the garlic on the broccoli and drizzle with 1 to 2 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with a drizzle of olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Serves 2 to 3.

.

Roasted Winter Squash with Jalapeño-Lime Butter
Adapted from Keepers by Kathy Brennan and Caroline Campion

jalapeno lime squash

2 small winter squashes (such as acorn, carnival, or delicata), halved lengthwise and seeded
Olive oil
Salt and pepper
4 tablespoons unsalted butter, softened
1 garlic clove, minced
1 to 2 tablespoons seeded and finely chopped jalapeño
Grated zest of 1 lime
1 tablespoon fresh lime juice
1 teaspoon honey
Pinch of crush red pepper flakes (optional)

Preheat the oven to 400 degrees, with a rack in the middle position. Line a sheet pan with parchment paper or foil. Lightly coat the cut sides of the squash with oil, then season with salt and pepper. Put the squash cut-side down on the pan and roast until tender, about 40 minutes. Meanwhile in a small bowl, stir together the butter, garlic, jalapeños, lime zest and juice, honey, red pepper flakes (if using) and 1/2 teaspoon salt. Check the seasonings and add more salt or other ingredients to suit your taste. Transfer the squashes cut-side up to a serving platter and smear each half with some of the butter. Serve. Makes 4 servings.

 

Pasta with Broccoli Rabe & Turkey Sausage
Adapted from Giada DeLaurentiis

1 large bunch broccoli rage, stems trimmed
1 pound orecchiette pasta or your favorite shape
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 cloves garlic, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes. Meanwhile, when the reserved cooking water is boiling, add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the cheese and serve immediately.

 

Farmhouse Winter Squash Soup
Adapted from Gourmet magazine

This is my go-to squash soup in the Fall–I like how the savory bacon and tart apple cider vinegar balance the sweetness of the squash.

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 pounds winter squash such as sugar dumpling or butternut, peeled, seeded, and chopped
1/2 pound carrots, chopped
1 apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

1. Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.2. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. 3. Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids) or use an immersion blender. Return soup to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

 

 

Roasted Delicata Squash with Honey and Sea Salt
Adapted from Shape 

1 delicata squash
1 1/2 tablespoons butter
Sea salt
1 tablespoon honey

Preheat the oven to 350°F. Cut the squash in half lengthwise, but leave the seeds intact. In a large, heavy ovenproof skillet, melt the butter over medium heat. Place the squash halves, cut side down, in the butter and cook for a few minutes until browned. Turn the squash halves cut side up and transfer the skillet to the oven. Cook until tender when pierced with a fork, about 25 minutes. Remove from the oven and carefully scoop out the seeds with a spoon. Season with salt and pepper and drizzle the honey evenly among the halves and serve. Makes 2 servings.

 

 Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 17

GOURDS

Next CSA Pickups: September 23 & 25

In your share this week:

**Last week’s list below, waiting for updated list from Farmer Brett

  • Chinese Cabbage
  • Eggplant
  • Peppers
  • Onions
  • Turnips
  • Beets
  • Mustard greens
  • Swiss Chard
  • Kale

 

RECIPES:

 

Orecchiette with Broccoli Rabe, Sausage, and Tomatoes
Adapted from Barefoot Contessa Foolproof by Ina Garten

orecchiettebroccolirabe

1/2 pound sweet or hot Italian pork sausage or a combo
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 (14.5 ounce) can crushed tomatoes
1/4 cup dry red wine
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1/2 pound dried orecchiette pasta
1 bunch broccoli rabe
1/2 cup grated Parmesan or Pecorino cheese, plus extra for serving.

Preheat the oven to 350 degrees. Prick sausage with a fork and place on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Cool slightly and then slice  1/2-inch thick and set aside. Heat the oil over medium heat in a large heavy pan. Add sausage slices, stirring frequently, until lightly browned. Add garlic and cook for 1 minute. add tomatoes and juices, red wine, tomato paste, 1 teaspoon salt, and freshly ground black pepper and let the mixture simmer while you prepare pasta and broccoli rage.

Bring a very large pot half filled with water to a boil and add 1 tablespoon salt. Add the pasta and cook for 9 minutes. While the pasta is cooking, trim the broccoli rabe to just belwo the leaves and discard tough stems. Cut into 2-inch pieces. When pasta has cooked for 9 minutes, add broccoli rabe and cook for 2 to 3 minutes. Drain in a large colander, reserving 1/4 cup cooking water. Add pasta and broccoli to the sausage and tomato mixture. Stir in the Parmesan cheese and more salt and pepper to taste. If the pasta seems dry, add reserved cooking liquid. Serve with extra cheese on the side. Serves 3 to 4.

 

Vietnamese Grilled Steak & Cabbage Salad
Adapted from Cook This Now by Melissa Clark

grilledsteakcabbagesalad

1/4 cup soy sauce

Finely grated zest and freshly-squeezed juice of 1 lime
2 tablespoons grated fresh gingerroot
2 teaspoons toasted sesame oil
2 garlic cloves, finely chopped
1 1/4-pound flank steak, patted dry
2 carrots, peeled and trimmed
10 cups shredded or thinly sliced green or Chinese cabbage (about 1/2 large head)
1/4 cup fresh cilantro, basil, or mint (or a combo)
Kosher salt and fresh pepper
2 tablespoons chopped peanuts (optional)

For vinaigrette:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons olive or peanut oil
1 teaspoon fish sauce
Juice of 1 lime
Pinch cayenne pepper or red pepper flakes
1 garlic clove, finely chopped

For prep, whisk together the soy sauce, lime zest and juice, ginger, sesame oil, and garlic. Place the steak in a shallow dish and cover with marinade. Cover dish and refrigerate at least 1 hour and up to 12 hours. Remove steak from fridge 30 minutes prior to cooking. In a food processor fitted with grating attachment, shred the carrots and add to a large bowl. Add the cabbage and herbs. Cover and toss, and refrigerate for up to 3 hours.
To make the vinaigrette, whisk together all the ingredients in a small bowl and set aside.
To grill steak, cook over medium-high heat for about 6 minutes per side for medium-rare. You can also cook the steak under the broiler for about 3 to 4 minutes per side for medium-rare. Remove steak from grill or broiler and let rest for 5 to 10 minutes. Thinly slice steak against grain.
To assemble, add just enough of vinaigrette to cabbage salad to coat and toss well. Add more dressing or lime juice if desired. Place the salad on place and top with slices of steak. Top with chopping peanuts and more vinaigrette, if you want.

 

Turkey, Kale, and Brown Rice Soup
Adapted from Giada De Laurentiis

turkey kale brown rice soup

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces
1 large bell pepper, cut into 1/2-inch pieces
8 ounces ground white turkey meat
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed (or you can use vegetable broth)
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey, and break up and cooke until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes, and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

 

Swiss Chard with Cranberries & Feta
Adpapted from Gourmet 

1 ( about 1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried cranberries (or you can substitute currants or raisins)
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

 

Chard and Salami Frittata
Adapted from Bon Appétit magazine

6 to 7 large eggs (I only had extra-large and it came out fine)

3 tablespoons freshly-grated Pecorino or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch chard (or kale or spinach or a combo) about 10 ounces, stems and center ribs removed; leaves coarsely chopped
2 ounces thinly-sliced Genoa salami (or prosciutto or ham), cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, finely minced

Preheat the broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Heat olive oil in a medium (about 10-inch) nonstick broiler-proof skillet over medium-high heat.*(don’t have a nonstick ovenproof pan? Neither did I! See my note on how to do it without one, below). Add onion and sauté until tender, about 5 minutes. Add chard in 3 batches; toss until each begins to wilt before adding the next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet, stir one 1 minute. Add eggs to skillet, stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in the center, about 4 to 5 minutes. Remove cover and sprinkle remaining 1 1/2 tablespoons cheese over top. Transfer frittata to the broiler and cook until just set in the center and beginning to brown, about 1 minute. Using a flexible spatula, loosen frittata carefully around edges. Slide onto a platter. Serve warm or at room temp. Makes 4 servings (for a main course) or 6 to 8 (for appetizer portions).

*I didn’t have a nonstick skillet that was ovenproof, so I used a regular stainless steel skillet instead. Here’s what I did to keep the frittata from sticking to the bottom: After sautéing the onion, chard, salami and garlic, I removed the mixture from the pan and let it cool in a bowl. Then I mixed it into the eggs and stirred gently to distribute. I greased the skillet generously with butter on the bottom and sides, and then added the egg-chard mixture back to the pan. I followed the rest of the recipe as is. When the frittata came out of the broiler, I used two flexible spatulas to loosen it from the sides and bottom, and then transferred to a plate. I had a tiny bit stick to the bottom, but the frittata made it to the plate without cracking. And it was very tasty!

 

Asian-Style Vegetable Noodle Bowl
Adapted from Rachael Ray

 
Salt and pepper
1/2 pound whole wheat spaghetti
1 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
1/4 cup soy sauce
3 tablespoons honey or agave syrup
2 tablespoons tomato paste
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce
2 tablespoons vegetable oil
2 to 3 carrots, chopped
1 large or 2 small head bok choy or Chinese cabbage stalks chopped and leaves shredded
2 small bell peppers, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. 2. While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, soy sauce, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth. 3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat.Add the carrots, bok choy stems, and bell pepper and stir-fry for 3 or 4 minutes, then add the scallions, bok choy leaves, and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
..
Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 16

CHILEPEPPERS BEETSFALL

 

Next CSA Pickups: September 16 & 18

In your share this week:

  • Chinese Cabbage
  • Eggplant
  • Peppers
  • Onions
  • Turnips
  • Beets
  • Mustard greens
  • Swiss Chard
  • Kale

 

RECIPES:

 

Cream of Fresh Tomato Soup
Adapted from Barefoot Contessa How Easy Is That? by Ina Garten

CREAMYTOMATOSOUP

3 tablespoons olive oil
1 1/2 cups chopped red onions (about 2 small to medium)
2 carrots, peeled and chopped
3 cloves garlic, minced
4 pounds tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed fresh basil leaves, chopped or julienned
3 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup heavy cream
Croutons, crostini, or more basil leaves for garnish (optional)

Heat the oil in a large pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for another minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir to combine. Bring the soup to a boil and then lower the heat and simmer, uncovered, for about 30 to 40 minutes, until the tomatoes are very tender. Take the soup off the heat, add the cream. Process the soup through a food mill (to remove the skin and seeds) or puree it in a powerful blender or food processor. Reheat the soup over low heat (if you heat it on high the cream may curdle), add more salt and pepper if needed, and serve with croutons, crostini, or chopped basil, if using. Makes 5 to 6 servings.

 

Stir-Fried Chicken and Chinese Cabbage
Adapted from Martha Stewart

chickenandbokchoystirfry

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light brown sugar
2 boneless, skinless chicken breasts (about 1 pound)
4 teaspoons corn starch
2 tablespoons vegetable or canola or grapeseed oil
2 garlic cloves, thinly sliced
2 teaspoons minced fresh ginger
4 cups sliced Chinese cabbage
1 small red chile or jalapeño (optional)
Cooked white or brown rice, for serving

In a small bowl, combine soy sauce, vinegar, sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, about 2 minutes. Serve over rice. Makes 4 servings.

 

Vinegar Chiles
Adapted from The Farm by Ian Knauer

These peppers make a spicy addition to sandwiches, pizza, pasta, roasted meats, or sauces. They keep, chilled, for at least 6 months. They’re a great way to enjoy your farm chile peppers for months.

2 cups apple cider vinegar
1/4 cup sugar
1 tablespoon kosher salt
8 ounces of mixed hot chiles (such as banana chiles, habaneros, cayenne, and jalapeños)
1 small garlic clove, smashed

Heat the vinegar with the sugar and salt in a small saucepan over medium-heat, stirring, until the sugar and salt are dissolved. Slice the chiles and place them, along with the garlic, in a sealable glass or plastic container, then pour the vinegar solution over the chiles. Keep the vinegar chiles, covered, in the refrigerator.

 

Bitter Greens Salad with Roasted Pears or Apples
Adapted from Gourmet magazine via epicurious.com

For salad:
3 firm-ripe Bosc pears or apples, peeled, cored, and each cut lengthwise into 8 wedges

3/4 tablespoon extra-virgin olive oil
5 cups mixed bitter greens (such as mustard greens, mizuna, escarole, radicchio, endive, and/or chicory), torn into bite-size pieces

For dressing:
1/2 tablespoon finely chopped shallot
1 1/2 tablespoon cider vinegar
Drizzle of honey
Pinch of salt
Pinch of black pepper
2 to 3 tablespoons extra-virgin olive oil

Put oven rack in middle position and preheat oven to 425°F. Toss pears or apples with oil and spread in 1 layer in a shallow baking pan, then season with salt and pepper. Roast pears or apples, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes. While pears are roasting and cooling, toss torn greens in a large bowl. Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified. Just before serving, add roasted pears and dressing to greens and toss to combine well. Makes 4 to 5 servings.

 

Farro Salad with Roasted Beets & Feta
Recipe adapted from Bon Appétit

farrobeetsalad

6 to 8 medium-sized beets, tops trimmed
Vegetable oil
1 1/2 cups semi-pearled or quick-cooking farro or wheat berries
4 tablespoons extra-virgin olive oil, divided
4 tablespoons red-wine vinegar, divided
1 garlic clove, pressed or chopped
2 cups thinly-sliced radicchio or kale, or chopped spinach or arugula
1/2 up finely chopped red onion
1/3 cup chopped fresh parsley
1 cup crumbled feta cheese (about 4 ounces)

Preheat oven to 350 degrees. Arrange beets in a single layer on a small baking sheet. Drizzle with vegetable oil, cover with foil, and roast beets until tender, about 45 minutes. Cool, trim beets, and peel. Cut into wedges and set aside.

Cook faro in a large saucepan of boiling water until tender, stirring occasionally, about 20 minutes for semi-pearled farro or about 10-12 minutes for quick-cooking. If you use wheatberries, they will need longer–about 35 to 40 minutes until just tender. Drain and transfer to large bowl, Mix in 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.

Add beets, radicchio or other greens, onion, and parsley to faro, and toss to incorporate evenly. Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in a small bowl. Drizzle over salad. Add feta and toss to coat. Serve at room temperature or cold.  Makes 6 to 8 servings.

 

Rigatoni with Eggplant Purée and Toasted Pine Nuts
Adapted from Giada De Laurentiis

1 medium eggplant, cut into 1-inch cubes
1 pound plum tomatoes, quartered and seeded
3  whole cloves of garlic
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons olive oil
1/2 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, tomatoes garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. 2. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.  Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve. Makes 6 servings.

 

Mexican-Style Stuffed Peppers
Adapted from Everyday Food 

  
1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 peppers such as bell, Italian, or poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff pepper halves with bean mixture; place on top of sauce in baking dish. Sprinkle peppers with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.  Bake until peppers are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
Weekly CSA Blog produced by Nicole DeCoursy Mead.

 

CSA BLOG 2014 – WEEK 15

 

POTATOESSTILL

Next CSA Pickups: September 9 & 11

In your share this week:

  • Potatoes
  • Eggplant
  • Peppers
  • Tomatoes
  • Onions
  • Garlic
  • Turnips
  • Beets
  • Collard greens
  • Swiss Chard
  • Kale
  • Fennel
  • Carrots

 

RECIPES:

Roasted Tomato Soup with Cheddar Toast
Adapted from the Smitten Kitchen blog

This is a great use for tomato “seconds.”

roastedtomatosoupwcheddar

3 pounds plum tomatoes, halved lengthwise or other heirloom or beefsteak tomatoes, cut into wedges

2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock
4 1-inch slices from a large loaf of rye bread, whole wheat ,sourdough, or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with 1 teaspoon Kosher salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly. Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper, and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

For cheddar toast: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more browned on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

 

Pasta with “Naked” Tomato Sauce
Adapted from the Smitten Kitchen blog by Deb Perelman

Here’s another great use for tomatoes that are past their prime.

plumtomatoesstill

3 pounds tomatoes (plum or any heirloom or beefsteak variety)
3/4 teaspoon coarse salt
1 large garlic clove, thinly sliced
Pinch of red pepper flakes
Small handful of basil, most left whole, a few leaves slivered for garnish
1/4 cup olive oil
12 ounces dried spaghetti (or your favorite pasta shape)
1 tablespoon unsalted butter

1. Bring a large pot of water to a boil. Cut a small x at the bottom of each tomato. Blanch the tomatoes in the boiling water for about 30 seconds, then shock in a bath of ice water. Peel tomatoes and discard the skin. Keep the pot of boiling water–you can use it again to cook the spaghetti. 2. Halve or quarter the tomatoes (depending on how big they are) and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices. Add the tomatoes and salt to a large saucepan (you’ll be adding the pasta later so err on the big side) and turn the heat to medium-high. Break down the tomatoes with a wooden spoon, potato masher, your hands, or an immersion blender to your desired level of chunkiness or smoothness of the sauce. Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer for 35 to 45 minutes, mashing more as needed. If it begins to look dry, add your strained and reserved tomato juices. 3. While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small bowl. You’ll need it shortly. 4.When the tomato sauce has been simmering for about 25 minutes, bring your water back to a boil, add a small handful of salt and pasta. Cook until your spaghetti is al dente and reserve a 1/2 cup of pasta cooking water and drain the rest. Once your sauce is cooked to your desired consistency, stir in the olive oil and add more salt and pepper, to taste. Add the spaghetti and half the reserved pasta water; simmer the pasta and tomato sauce together for a minute or two. Add remaining pasta water to loosen the sauce, if needed. Stir in the butter and serve immediately with basil for garnish. Makes 4 to 6 servings.

 

Sausage, Chard & White Bean Gratin
Adapted from Keepers by Kathy Brennan and Caroline Campion

sausagespinachwhitebeangratin

2/3 cup panko or regular dried breadcrumbs
2 tablespoons unsalted butter, melted
Salt
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1 small yellow onion, chopped
4 garlic cloves, minced
1 heaping tablespoon tomato paste
1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried thyme
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 (15 oz) cans white beans, such as cannellini
Pepper
2 to 3 cups chopped fresh spinach, chard, kale, or other greens

Preheat the oven to 425 degrees, with a rack in the middle position. In a small bowl, combine the panko and butter, season with salt, and set aside. In a large skillet, heat the oil over high heat and then add sausages and cook until browned, stirring often, about 4 to 5 minutes. Transfer the sausage to a medium bowl, leaving the oil in the pan, and set aside. Reduce heat to medium-low and add the onions and garlic, stirring often, for about 6 to 7 minutes. Add the tomato paste and thyme and stir for 30 seconds, then add the wine and simmer, scraping up any browed bits from pan, until almost evaporated, about 2 minutes. Add the broth and bring to a simmer, then add beans and sausage. Season with salt and pepper and simmer until some of the liquid is absorbed, about 5 minutes. The mixture should be wet but not too liquify. Transfer to a 3-quart baking or gratin dish, top with panko mixture, and bake until the top is golden, about 15 minutes. Let rest 5 minutes before serving. Serves 6.

 

Japanese-Style Meat & Potatoes
Adapted from Keepers by Caroline Campion & Kathy Brennan

POTATOESRECIPE

2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved lengthwise and thickly sliced
2 large carrot, halved lengthwise and cut on diagonal in 1-inch chunks
1 1/2 tablespoons minced fresh peeled ginger root
1/4 cup dry white wine
1 1/2 pounds potatoes, cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup chicken broth
1/2 cup water
1/2 cup soy sauce
2 scallions, thinly sliced (for garnish; optional)

In a medium to large saucepan or skillet, heat the oil over medium-high heat; add the beef and cook, stirring often and breaking up the meat, until it’s just browned, about 2 to 3 minutes. Add the onions, carrots, and ginger, and cook, siring often, for a few minutes. Add the wine and briskly simmer, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Taste and add more seasoning if needed. Serve hot or warm, sprinkled with scallions, if using. Makes 4 servings.

 

Swiss Chard Pesto
Adapted from Keepers by Caroline Campion & Kathy Brennan

Serve with pasta, roasted chicken, and grilled/roasted meats.

CHARDSTILLWEEK1

3 packed cups green Swiss chard leaves, stems and ribs removed), chopped or torn
3 garlic cloves
1 lemon, grated zest and juice
1/3 cup toasted sunflower seeds
Handful of cilantro
2/3 cup olive oil, plus extra, if needed
1 cup grated Parmesan or Pecorino

In a food processor, combine the Swiss chard, garlic, lemon zest, a big splash of lemon juice, 1/2 teaspoon Kosher salt, and some pepper. Pulse a few times, then add the sunflower seeds and cilantro and pulse until finely chopped. With the machine running, add the oil is  a slow stream and process until a paste develops. Add more oil, if needed. Transfer to a bowl and stir in the cheese. The pesto will keep, covered, in the fridge, for about a week or frozen for up to 1 month (don’t add cheese until after thawed).

 

Baked Carrot and Parsnip Fries with Rosemary
Adapted from Bon Appétit magazine

CARROTSSTILLFALL PARSNIPS

2 1/2 pounds parsnips or carrots or a combo, peeled  and cut into 3-inch by 1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs
1 large garlic clove, minced
3 tablespoons oil
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Mix parsnips and/or carrots, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread in an even layer and scatter rosemary sprigs on top. Roast for 10 minutes, turn, and roast until tender and browned, about 10 to 15 minutes longer. Crumble leaves from rosemary sprigs oven, discard stems and toss to coat. Sprinkle cumin over. Season more to taste if needed.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead