Just in the nick of time we are wrapping up our 2010 CSA season! We saw on the weather report that Tuesday we are going to have a low of 16 degrees! This cold snap will kill off most of our fall crops that are left in the field. It will mean the end for any lingering cauliflower, savoy cabbage, broccoli and lettuce. Tuesday will find us busy still in the cold and wet trying to salvage all that we can before the killing frost comes. About the only things that should not die in weather that cold are our cover crops, kale, remaining brussel sprouts, green cabbage and leeks.
It seems so fitting that our last delivery each year falls on Thanksgiving week. A week that is dedicated to families coming together to share a wonderful meal. We hope that the produce in your baskets finds its way into your favorite dishes (or some new ones~ see below!) and satiates your friends and family that share your table.
We hope you all find so much to be thankful for!
Happy Holidays and we will see you in the Spring of 2011~
Suzie, Asinete, M.A., Violet and Sally (the Big Lick Crew)
Harvest For the Final Week:
Brussel Sprouts! yes they look funny! please pop them off the stem and use some of our recipe ideas below!
White or Purple Cauliflower (have too much? find out how to freeze it below)
Broccoli
Potatoes
Winter Squash (may be butternut, delicata, sunshine, green acorn)
Garlic
Head Lettuce
Rainbow Chard OR Beets (if you're a beet hater see if you can't find someone to trade with at pick up site! Or else give them another try.. these are smaller and more mild.)
Fennel (have you tried it roasted with parsnips, carrots, beets, potatoes yet? Or sliced thin on a salad)
Parsnips (we know we promised them for last week but they would not fit!)
Kohlrabi (the green, tennis ball looking things in your basket) recipe ideas below!
Cabbage
Green Tomatoes
Carrots (tops cut off to make room in baskets for all other loot)
red and yellow storage onions
How to get through it all and some recipe ideas that are Thanksgiving inspired:
Brussel Sprouts... if you think all brussel sprouts taste like old gym socks try these sweet gems. The majority of all store bought brussel sprouts are grown down in the central coast area of California where the weather does not get very cold. Brussel sprouts love cold weather though and the little sprouts are much sweeter and more tender when grown in our cooler climate. You may have been in Sherm's or Fred Meyer recently and seen that they too are selling many sprouts just like these, on the stalk. To use them simply pop them off the stem (even the little ones!) and use in some recipe ideas below. Brussel sprouts take a long season to get ready. We started these from seed back in June and still the sprouts are on the small side.
Brussel Sprouts with Bacon
serves 4
Ingredients
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Kohlrabi~ Kohlrabi is a strange vegetable.. less strange looking now since we removed all the large leaves from it to help it fit in your basket.The bulb part that you eat actually grows above ground. It can be eaten raw or cooked but does need to be peeled first. To peel use a sharp knife and cut right under green skin to reveal white flesh inside. Kohlrabi might look like a turnip when peeled but it is actually related to cabbage and broccoli tasting like a cross between the two. Kohlrabi is not only tasty but good for you as well! It is high in antioxidants, fiber and Vitamin C...peeled, raw and cut into wedges it is a wonderful addition to your Thanksgiving crudites platter!
Roasted Kohlrabi with Garlic and Parmesan Cheese
Original Recipe Yield 4 servings
Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Preserving your Cauliflower abundance for later use
Remove all leaves off of cauliflower. Cut head into 2 inch florets and wash clean. Be on the lookout for slugs and or slug poo which wash off easily in cold water. Add the clean florets to a pot full of boiling water. Boil for three minutes and remove promptly. Put immediately into sink full of cold water to stop cooking process. When cool drain cauliflower well in colander and when dry place in freezer bags and freeze for later use!
Sunday, November 21, 2010
Tuesday, November 16, 2010
CSA Harvest #25
Twenty five weeks?? I just typed that into the title of this week's blog and it seems so surreal! How can it be that 25 weeks of the CSA year have gone by already? The end of each season is bittersweet. The thought of not greeting most of you every Wednesday is gloomy! The silver lining however is that we have time to regroup, to relax and plan for how the next season will be even better.
We feel fortunate that even with the tough growing season we had in the early part of the year we were still able to keep the produce pumping out. We were fortunate too in that our Fall has been mild so far. If we had had a hard frost by now it would have really limited the amount of produce you have been getting in your baskets these last few weeks... but as it is watch out!! We are planning on going out with a loud kabOOM! These last two deliveries we are going to load your baskets to the brim and hope the fruits of our extensive harvest list are able to fit in your baskets.
Thank you to each of you who filled out the CSA Survey for 2010. Because each season is different we get different responses at the end of each year. Some universal favorites were the sweet corn, strawberries, raspberries, potatoes, garlic, red peppers, lettuce and even (shock!!) kale!! Some of the un favorites that we saw more than once were beets and fennel. Sadly we will have at least one more harvest of fennel. If you haven't tried it sliced up and roasted with carrots, potatoes and parsnips you need to... the fennel bulb tastes just like the tender heart of celery.
In terms of the drop off time/ day and location only 1 person out of 70 said it was not a good day or time.. the rest said it was perfect for them. There is nothing we can do about the time of day since it takes us all day to pick, wash, pack and load up the truck. Also the day of the week works perfectly with our harvest schedule for farmers market (gives enough time in between harvests for crops to size up).
All in all with the survey results it seems like more than 95% of you were very happy with the CSA program this year. We always have a small turnover. Families that have never tried a CSA program before and realize at the end of the first year it is not for them. Many people want to choose what items they buy and that is completely understandable! If you were one of these people don't forget that you can also support us at Farmer's Market in Roseburg from April-October.. we appreciate all the support we can get.
Farming is not a lucrative career but what it lacks in monetary gain it makes up for in friendships, a strong back and work ethic and the unwavering feeling that the work you are doing is making a difference.
Thank you for allowing us that opportunity!
Harvest This Week Includes:
Baby Carrots
Parsnips (last of them! try roasted with carrots and potatoes)
Winterbor Kale OR Bok Choy
Purple or White Cauliflower
Broccoli
Leeks
Onion
Green Tomatoes (let sit at room temp to ripen or use green)
Garlic
Potatoes
Delicata Winter Squash
Parsley OR Cilantro
Recipe Ideas:
Delicata Delish~ serves 4
Ingredients
* 1 large delicata squash, halved lengthwise and seeded
* 3 tablespoons butter, divided
* salt and pepper to taste
* 1 cup uncooked quinoa
* 2 cups water
* 2 shallots, chopped
* 1 clove garlic, minced
* 1/3 cup pine nuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
Nutritional Information open nutritional information
Amount Per Serving Calories: 379 | Total Fat: 17g | Cholesterol: 23mg
Delicata and Garlic~ serves 8
Ingredients
* 3 delicata squash (if you don't have 3 please adjust recipe)
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 1/2 cup chopped fresh parsley
Directions
1. Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. Bake in preheated oven for 30 minutes, or until tender.
Nutritional Information open nutritional information
Amount Per Serving Calories: 120 | Total Fat: 6.8g | Cholesterol: 0mg
We feel fortunate that even with the tough growing season we had in the early part of the year we were still able to keep the produce pumping out. We were fortunate too in that our Fall has been mild so far. If we had had a hard frost by now it would have really limited the amount of produce you have been getting in your baskets these last few weeks... but as it is watch out!! We are planning on going out with a loud kabOOM! These last two deliveries we are going to load your baskets to the brim and hope the fruits of our extensive harvest list are able to fit in your baskets.
Thank you to each of you who filled out the CSA Survey for 2010. Because each season is different we get different responses at the end of each year. Some universal favorites were the sweet corn, strawberries, raspberries, potatoes, garlic, red peppers, lettuce and even (shock!!) kale!! Some of the un favorites that we saw more than once were beets and fennel. Sadly we will have at least one more harvest of fennel. If you haven't tried it sliced up and roasted with carrots, potatoes and parsnips you need to... the fennel bulb tastes just like the tender heart of celery.
In terms of the drop off time/ day and location only 1 person out of 70 said it was not a good day or time.. the rest said it was perfect for them. There is nothing we can do about the time of day since it takes us all day to pick, wash, pack and load up the truck. Also the day of the week works perfectly with our harvest schedule for farmers market (gives enough time in between harvests for crops to size up).
All in all with the survey results it seems like more than 95% of you were very happy with the CSA program this year. We always have a small turnover. Families that have never tried a CSA program before and realize at the end of the first year it is not for them. Many people want to choose what items they buy and that is completely understandable! If you were one of these people don't forget that you can also support us at Farmer's Market in Roseburg from April-October.. we appreciate all the support we can get.
Farming is not a lucrative career but what it lacks in monetary gain it makes up for in friendships, a strong back and work ethic and the unwavering feeling that the work you are doing is making a difference.
Thank you for allowing us that opportunity!
Harvest This Week Includes:
Baby Carrots
Parsnips (last of them! try roasted with carrots and potatoes)
Winterbor Kale OR Bok Choy
Purple or White Cauliflower
Broccoli
Leeks
Onion
Green Tomatoes (let sit at room temp to ripen or use green)
Garlic
Potatoes
Delicata Winter Squash
Parsley OR Cilantro
Recipe Ideas:
Delicata Delish~ serves 4
Ingredients
* 1 large delicata squash, halved lengthwise and seeded
* 3 tablespoons butter, divided
* salt and pepper to taste
* 1 cup uncooked quinoa
* 2 cups water
* 2 shallots, chopped
* 1 clove garlic, minced
* 1/3 cup pine nuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
Nutritional Information open nutritional information
Amount Per Serving Calories: 379 | Total Fat: 17g | Cholesterol: 23mg
Delicata and Garlic~ serves 8
Ingredients
* 3 delicata squash (if you don't have 3 please adjust recipe)
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 1/2 cup chopped fresh parsley
Directions
1. Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. Bake in preheated oven for 30 minutes, or until tender.
Nutritional Information open nutritional information
Amount Per Serving Calories: 120 | Total Fat: 6.8g | Cholesterol: 0mg
Tuesday, November 9, 2010
CSA Harvest #24~ 2 more!!
Brrrrrr!!! It seems like fall is really here to stay now and we are eager to get some of the beauties of the fall harvest put in your baskets before the frost gets to them first. This week we delve into the butternut squash (our favorite!). If you have been with us for a few seasons now you know we have always had quite a bit more winter squash in the baskets compared to this year. The problem we had this year was slugs got to the winter squash before we could get them harvested. We never knew the amazing eating ability of a slug until we saw large butternuts that were just empty shells, all the flesh inside eaten out by the fat slugs. Next year we will plant more to compensate for slug damage. Also we just may decide to go into the escargot business (after all slugs must be easier to eat then snails since they are already out of their shell.) Hey don't knock a good protein source! Plus they go down real smooth!
We have heard back from some of you that Monday, November 22nd will be the best day for the last delivery and we agree! Delivery will be at the same time (after 5pm) just on Monday. For the last delivery it is very important that you bring bags or a box to place the contents of your basket into since we will need all baskets back at this point for next season. This is the best time to bring back any baskets you may have at home as well!
Don't worry we will remind you about all this next week as well!
Until then, stay warm, safe and enjoy these beauties of Fall!!
Harvest This Week Includes:
Violet Queen Cauliflower
Butternut Squash
Garlic
Savoy Cabbage
Head Lettuce
Bell peppers (the last of 'em either rejoice or savor!)
Potatoes
Green Tomatoes (either leave at room temp in your kitchen or use some recipe ideas below!)
Onion
How to use it!
Thank you to CSA member Beth Houseman for passing on some recipe ideas for green tomatoes. If you don't want to eat them green just leave out at room temp and they will ripen.
This recipe is from my Uncle Jules (Julie) Korn, who passed away this year.
Pickled Green Tomatoes
4 lbs green tomatoes
1 heaping tsp pickling spices, per jar
1 garlic clove, sliced, per jar
1 tsp canning salt, per jar
4-6 cup vinegar
4-6 cup distilled water
(can add hot peppers)
1. Prepare jars, lids, etc.
2. Heat equal parts vinegar and water to boiling (approximately 3/4 cups each per jar to start)
3. Add salt, spices, and garlic to each jar
4. Prepare tomatoes, slice into halves or quarters (if necessary) and pack tightly into jars
5. Pour boiling liquid over tomatoes and let settle. Keep adding liquid until filled to top, may take 30 minutes as tomatoes absorb. When cool, cover lid with plastic wrap and tighten band. Invert on towel and let sit a few hours. When cool, refrigerate. Ready to eat when color turns (dull light green).
I did can some, in water bath for 15 minutes (then turn off heat, let sit in water 10 min, then remove from canner).
Fried Green Tomato BLT
* 3 green tomatoes, sliced 1/4 inch thick
* 2 eggs
* 1/2 cup whole milk
* 3 cups canola oil
* 1/2 cup flour
* 3 tablespoons cornmeal
* 2 teaspoons salt
* 1 1/2 teaspoons freshly ground pepper
* lettuce
* 4 slices bread
* 4 slices bacon, cooked
* mayonnaise
* salt and pepper
Procedures
1.Pour the oil into a small pot. Heat it to 365 degrees. Preheat the oven to 225 degrees. Place a wire rack on a sheet pan in the oven.
2. Crack the eggs into a small bowl. Pour in the milk and whisk together. In another small bowl combine the flour, cornmeal, salt, and pepper.
3.Dredge the pieces of slices of green tomatoes one at a time in the flour mixture, shake off any excess, and then toss in the egg wash to coat, and then transfer back to the flour mixture.
4. Toss the pieces in the hot oil, and cook for 2 minutes on each side. When done place the fried tomatoes in the oven on the wire rack.
5. Construct the sandwiches. Slather the pieces of breads with mayonnaise. Sprinkle with salt and lots of pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.
Butternut Info
NUTRITION
Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
Roasted Winter Squash Soup
Prep Time:
30 Min
Ready In:
1 Hr
Servings 4
Original Recipe Yield 4 cups
Ingredients
* Roasted Winter Squash:
* 2 tablespoons butter
* 2 cups raw winter squash (butternut, hubbard, acorn)
* Salt and pepper
* Soup:
* 2 tablespoons extra-virgin olive oil
* 1/2 cup diced onion (1/4-inch)
* 1/4 cup diced celery (1/4-inch)
* 1/4 cup diced carrot (1/4-inch)
* 1 cinnamon stick
* Sea salt and freshly ground pepper
* 32 ounces chicken broth
* 1/2 teaspoon ground toasted coriander (optional)
* Roasted Winter Squash (above)
* 1/2 cup half-and-half, if desired* (optional)
* 2 tablespoons toasted pumpkin seeds
* 1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat
Directions
1. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Butternut Squash Soup with Ravioli
ingredients
* 2 pounds butternut squash
* 2 14-1/2-ounce cans vegetable broth
* 1/2 cup water
* 1/8 teaspoon cayenne pepper
* 1 tablespoon margarine or butter
* 1 9-ounce package refrigerated cheese ravioli
* 1 tablespoon molasses (optional)
directions
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
2. In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
4. Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
5. Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
6. < Make-Ahead: Prepare soup as directed, except do not add ravioli. Cool soup. Transfer to an airtight container. Store in the refrigerator up to 2 days or label and freeze for up to 2 months. To reheat, transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Cook ravioli as directed and serve with soup as directed.
Violet Queen Cauliflower
To enjoy the beauty of this cauliflower with it's vibrant colors it is best to eat raw in salad or used as a base for dips. Also tasty roasted. Cut into florets and coat with olive oil and kosher salt. Spread on cookie sheet and bake at 350 degrees for 25 mins or 'til done.
We have heard back from some of you that Monday, November 22nd will be the best day for the last delivery and we agree! Delivery will be at the same time (after 5pm) just on Monday. For the last delivery it is very important that you bring bags or a box to place the contents of your basket into since we will need all baskets back at this point for next season. This is the best time to bring back any baskets you may have at home as well!
Don't worry we will remind you about all this next week as well!
Until then, stay warm, safe and enjoy these beauties of Fall!!
Harvest This Week Includes:
Violet Queen Cauliflower
Butternut Squash
Garlic
Savoy Cabbage
Head Lettuce
Bell peppers (the last of 'em either rejoice or savor!)
Potatoes
Green Tomatoes (either leave at room temp in your kitchen or use some recipe ideas below!)
Onion
How to use it!
Thank you to CSA member Beth Houseman for passing on some recipe ideas for green tomatoes. If you don't want to eat them green just leave out at room temp and they will ripen.
This recipe is from my Uncle Jules (Julie) Korn, who passed away this year.
Pickled Green Tomatoes
4 lbs green tomatoes
1 heaping tsp pickling spices, per jar
1 garlic clove, sliced, per jar
1 tsp canning salt, per jar
4-6 cup vinegar
4-6 cup distilled water
(can add hot peppers)
1. Prepare jars, lids, etc.
2. Heat equal parts vinegar and water to boiling (approximately 3/4 cups each per jar to start)
3. Add salt, spices, and garlic to each jar
4. Prepare tomatoes, slice into halves or quarters (if necessary) and pack tightly into jars
5. Pour boiling liquid over tomatoes and let settle. Keep adding liquid until filled to top, may take 30 minutes as tomatoes absorb. When cool, cover lid with plastic wrap and tighten band. Invert on towel and let sit a few hours. When cool, refrigerate. Ready to eat when color turns (dull light green).
I did can some, in water bath for 15 minutes (then turn off heat, let sit in water 10 min, then remove from canner).
Fried Green Tomato BLT
* 3 green tomatoes, sliced 1/4 inch thick
* 2 eggs
* 1/2 cup whole milk
* 3 cups canola oil
* 1/2 cup flour
* 3 tablespoons cornmeal
* 2 teaspoons salt
* 1 1/2 teaspoons freshly ground pepper
* lettuce
* 4 slices bread
* 4 slices bacon, cooked
* mayonnaise
* salt and pepper
Procedures
1.Pour the oil into a small pot. Heat it to 365 degrees. Preheat the oven to 225 degrees. Place a wire rack on a sheet pan in the oven.
2. Crack the eggs into a small bowl. Pour in the milk and whisk together. In another small bowl combine the flour, cornmeal, salt, and pepper.
3.Dredge the pieces of slices of green tomatoes one at a time in the flour mixture, shake off any excess, and then toss in the egg wash to coat, and then transfer back to the flour mixture.
4. Toss the pieces in the hot oil, and cook for 2 minutes on each side. When done place the fried tomatoes in the oven on the wire rack.
5. Construct the sandwiches. Slather the pieces of breads with mayonnaise. Sprinkle with salt and lots of pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.
Butternut Info
NUTRITION
Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
Roasted Winter Squash Soup
Prep Time:
30 Min
Ready In:
1 Hr
Servings 4
Original Recipe Yield 4 cups
Ingredients
* Roasted Winter Squash:
* 2 tablespoons butter
* 2 cups raw winter squash (butternut, hubbard, acorn)
* Salt and pepper
* Soup:
* 2 tablespoons extra-virgin olive oil
* 1/2 cup diced onion (1/4-inch)
* 1/4 cup diced celery (1/4-inch)
* 1/4 cup diced carrot (1/4-inch)
* 1 cinnamon stick
* Sea salt and freshly ground pepper
* 32 ounces chicken broth
* 1/2 teaspoon ground toasted coriander (optional)
* Roasted Winter Squash (above)
* 1/2 cup half-and-half, if desired* (optional)
* 2 tablespoons toasted pumpkin seeds
* 1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat
Directions
1. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Butternut Squash Soup with Ravioli
ingredients
* 2 pounds butternut squash
* 2 14-1/2-ounce cans vegetable broth
* 1/2 cup water
* 1/8 teaspoon cayenne pepper
* 1 tablespoon margarine or butter
* 1 9-ounce package refrigerated cheese ravioli
* 1 tablespoon molasses (optional)
directions
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
2. In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
4. Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
5. Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
6. < Make-Ahead: Prepare soup as directed, except do not add ravioli. Cool soup. Transfer to an airtight container. Store in the refrigerator up to 2 days or label and freeze for up to 2 months. To reheat, transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Cook ravioli as directed and serve with soup as directed.
Violet Queen Cauliflower
To enjoy the beauty of this cauliflower with it's vibrant colors it is best to eat raw in salad or used as a base for dips. Also tasty roasted. Cut into florets and coat with olive oil and kosher salt. Spread on cookie sheet and bake at 350 degrees for 25 mins or 'til done.
Tuesday, November 2, 2010
CSA Harvest #23~ 3 more to go
Happy sunshine everyone!! We have been loving this weather to be cleaning up everything for the season. We have to resist the temptation to start growing more crops with the weather so warm. We have pulled and cleaned up 300 of the tomato vines with 300 more to go on Thursday. Also rolling up drip tapes and unhooking aluminum irrigation pipes and getting them out of the field in case there is a flood this winter (the main drawback to our wonderful loamy soil!)
We have three more CSA deliveries to go and seeing as how our last harvest is Thanksgiving week we would like to hear from you all to see which day you would prefer to have produce delivered. We are sure many of you will be leaving town and we would prefer to have last CSA drop off either on the Monday or Tuesday of Thanksgiving week. Please email us and let us know what day will work best for you. We will have to go with the majority vote on this one. If you will be out of town for the whole week please arrange for a friend to pick up your CSA basket for you.
We have sent out the email surveys and so far have heard back from 22 of you. This means more than half of you still need to fill out your survey. It is very quick, 10 questions that will help us to figure out where improvements can be made with CSA program. We value all your input... thank you for taking the time to fill these out!
Happy eating!!
Suzie, Asinete, M.A., Violet and Sally
Harvest This Week Includes:
Bok Choy (recipe ideas below)
Red Zeppelin Onion (don't you love that name?)
Hardneck Garlic
Dinosaur Kale (recipe ideas from fellow CSA members below)
Leeks
French Fingerling Potatoes
Parsnips
Cauliflower OR Broccoli
Daikon Radish (to reduce heat of radish first peel before eating)
Raspberries (on rotation)
How to Cook it and Store it:
Hooray for fall cauliflower! We decided to take advantage of the weather while it was sunny and harvest the cauliflower. They are not as huge as they could be but the endless days of rain case the tops to start molding and we want to be sure they are not wasted. Cauliflower keeps best in the crisper drawer wrapped in a plastic bag.
Roasted Cauliflower (tried and true!!)
Yield 6 servings
Ingredients
* 2 tablespoons minced garlic
* 3 tablespoons olive oil
* 1 large head cauliflower, separated into florets
* 1/3 cup grated Parmesan cheese
* salt and black pepper to taste
* 1 tablespoon chopped fresh parsley (optional)
Directions
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutritional Information open nutritional information
Amount Per Serving Calories: 118 | Total Fat: 8.2g | Cholesterol: 4mg
Bok Choy Ideas Bok choy is not only delicious but it is wonderful for your body as well! Bok Choy aids in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat.
Simple Bok Choy
1 T oil (toasted sesame is very good or olive oil)
1.5 lbs bok choy (sliced into pieces)
1 T light soy sauce
2 T chicken stock or water
Garlic Minced *optional(we love garlic and add lots of it almost at end of cooking to get health benefits)
Heat wok or large skillet over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
Bok Choy Stir Fry
This is an easy recipe.
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces
Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
STIR-FRIED RICE
2 1/4 cups water
1 1/2 cups long grain rice
2 1/2 tbsp. vegetable oil
4 eggs beaten
3 carrots, peeled, thinly sliced on diagonal, then slivered
3 cups thinly sliced bok choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1/4 lb. snow peas, trimmed, slivered
1 1/2 tbsp. oriental sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don't have this, you can use regular black pepper.)
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
Bon Appetit, June 1993
white-bean-kale-ragout-recipe
1 tablespoon olive oil
1/2 cup chopped onion
2 Italian chicken sausages, cut into 1/2-inch slices
2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)*optional
3 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch)
1/2 cup chicken or mushroom stock
2 16-ounce cans cannellini beans, drained
1 14-ounce can diced tomatoes, undrained
sea salt and freshly ground black pepper
1/4 teaspoon red chile flakes
Heat oil in a large saute pan over medium-high heat. Saute onion and turnip for 8 minutes, or until bronzed. Sprinkle with salt and pepper and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low and simmer for 12 minutes, stirring occasionally, until kale is tender.
Serves 4
We have three more CSA deliveries to go and seeing as how our last harvest is Thanksgiving week we would like to hear from you all to see which day you would prefer to have produce delivered. We are sure many of you will be leaving town and we would prefer to have last CSA drop off either on the Monday or Tuesday of Thanksgiving week. Please email us and let us know what day will work best for you. We will have to go with the majority vote on this one. If you will be out of town for the whole week please arrange for a friend to pick up your CSA basket for you.
We have sent out the email surveys and so far have heard back from 22 of you. This means more than half of you still need to fill out your survey. It is very quick, 10 questions that will help us to figure out where improvements can be made with CSA program. We value all your input... thank you for taking the time to fill these out!
Happy eating!!
Suzie, Asinete, M.A., Violet and Sally
Harvest This Week Includes:
Bok Choy (recipe ideas below)
Red Zeppelin Onion (don't you love that name?)
Hardneck Garlic
Dinosaur Kale (recipe ideas from fellow CSA members below)
Leeks
French Fingerling Potatoes
Parsnips
Cauliflower OR Broccoli
Daikon Radish (to reduce heat of radish first peel before eating)
Raspberries (on rotation)
How to Cook it and Store it:
Hooray for fall cauliflower! We decided to take advantage of the weather while it was sunny and harvest the cauliflower. They are not as huge as they could be but the endless days of rain case the tops to start molding and we want to be sure they are not wasted. Cauliflower keeps best in the crisper drawer wrapped in a plastic bag.
Roasted Cauliflower (tried and true!!)
Yield 6 servings
Ingredients
* 2 tablespoons minced garlic
* 3 tablespoons olive oil
* 1 large head cauliflower, separated into florets
* 1/3 cup grated Parmesan cheese
* salt and black pepper to taste
* 1 tablespoon chopped fresh parsley (optional)
Directions
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutritional Information open nutritional information
Amount Per Serving Calories: 118 | Total Fat: 8.2g | Cholesterol: 4mg
Bok Choy Ideas Bok choy is not only delicious but it is wonderful for your body as well! Bok Choy aids in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat.
Simple Bok Choy
1 T oil (toasted sesame is very good or olive oil)
1.5 lbs bok choy (sliced into pieces)
1 T light soy sauce
2 T chicken stock or water
Garlic Minced *optional(we love garlic and add lots of it almost at end of cooking to get health benefits)
Heat wok or large skillet over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
Bok Choy Stir Fry
This is an easy recipe.
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces
Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
STIR-FRIED RICE
2 1/4 cups water
1 1/2 cups long grain rice
2 1/2 tbsp. vegetable oil
4 eggs beaten
3 carrots, peeled, thinly sliced on diagonal, then slivered
3 cups thinly sliced bok choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1/4 lb. snow peas, trimmed, slivered
1 1/2 tbsp. oriental sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don't have this, you can use regular black pepper.)
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
Bon Appetit, June 1993
white-bean-kale-ragout-recipe
1 tablespoon olive oil
1/2 cup chopped onion
2 Italian chicken sausages, cut into 1/2-inch slices
2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)*optional
3 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch)
1/2 cup chicken or mushroom stock
2 16-ounce cans cannellini beans, drained
1 14-ounce can diced tomatoes, undrained
sea salt and freshly ground black pepper
1/4 teaspoon red chile flakes
Heat oil in a large saute pan over medium-high heat. Saute onion and turnip for 8 minutes, or until bronzed. Sprinkle with salt and pepper and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low and simmer for 12 minutes, stirring occasionally, until kale is tender.
Serves 4
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