January 14, 2008
Session 4 last delivery
Due to lack of interest, we will not be extending the CSA. You can still buy your Willie Green's produce at the University Farmers Market or West Seattle Farmers Market. This is the last Wednesday delivery and there are no more weekend deliveries. Once again, we have enjoyed the feedback and all of the wonderful recipes you have all shared with us. We hope you were as pleased with the winter season as we were. I will be working several of the farmers markets again this year so I will get to see some of you there. Have a good few months we will see you soon.
Sm: 1/2 lb Salad Mix, 4 ea Baby Head Lettuce, 1/2 lb Spinach, 4 Fuji Apples, 1 bn Parsnips, 2 hd Celeriac, 1 Acorn Squash
Med: 3/4 lb Salad Mix, 6 ea Baby Head Lettuce, 1/2 lb Arugula, 6 ea Fuji Apples, 1/2 lb Brussel Sprouts, 1 bn Radishes, 2 hd Celeriac, 2 Acorn Squash
Large: 3/4 lb Salad Mix, 6 ea Baby Head Lettuce, 1/2 lb Arugula, 8 ea Fuji Apples, 1/2 lb Brussel Sprouts, 2 Onions, 2 bn Parsnips, 3 hd Celeriac, 3 ea Acorn Squash, 1 bn Collards
Mashed Celeriac with Mascarpone
Ingredients
2 lg Celeriac peeled and diced
5 Whole cloves garlic
8 oz Mascarpone
2 tb Unsalted butter
Salt
Freshly ground black pepper
Instructions
Preheat the oven to 350 degrees. Put the celeriac and garlic in a large saucepan and cover with water. Simmer over high heat until the celeriac is tender, about 15 minutes. Drain the celeriac and garlic and place them on a baking sheet.
Bake the celeriac and garlic for about 10 minutes to dry them. Remove from the oven, return to the saucepan, and mash well with a potato masher. Add the mascarpone and butter and mix thoroughly. Season to taste with salt and pepper and serve warm.
Acorn Squash and Apple Bake
2 md Acorn Squash
2 Apples; cored, sliced
1/2 c Butter Buds(r); liquid
1 tb Flour, All-Purpose
1 ts Salt; optional
1/2 ts Ground Mace
Cut squash in half lengthwise; remove seeds. Cut into 1/2" slices and peel squash.
Arrange in a sprayed 12 x 8" baking dish and top with apples.
Combine remaining ingredients in a sm bowl; spoon over apple slices.
Cover tightly with foil.
Bake at 350 deg F for 1 1/4 hrs or until squash is tender.
Posted by Christine at 04:34 PM | Comments (0) | TrackBack (0)
January 08, 2008
Session 4 week 3 & 4
For weekend csa customers this will be the last delivery of session 4. For Wednesday deliveries you will have one more delivery next Wednesday.
Jeff and I have been discussing a shortened 5th session if there is enough interest. The farm can support 2 more weeks if we have enough interest. Please email or call me to let me know if you are interested in extending. We will get the website set up so you can order online or just by calling me. 425-802-4680
The produce this week is beautiful. Enjoy the bounty.
Sm: 1/2 lb Salad Mix, 1/2 lb Mache, 1 bn Carrots, 1 Delicata Squash, 1 lb Potatoes, 1 Onion, 1 bn Radishes
Med: 3/4 lb Salad Mix, 1/2 lb Mache, 2 bn Carrots, 2 Delicata Squash, 2 lb Potatoes, 1 Onion, 1 bn Beets, 1 bn Parsnips, 1/4 lb Spinach
Large: 3/4 lb Salad Mix, 1/2 lb Mache, 3 bn Carrots, 3 Delicata Squash, 3 lb Potatoes, 2 Onions, 2 bn Radishes, 1/2 lb Spinach, 6 Baby Heads, 1/2 lb Brussel Sprouts
Lamb's Lettuce (Mache) with Parmesan and gingered scallops
Ingredients for 4 servings
1/2 lb of mache (lamb's lettuce)
8 scallops
4 sheets of brick pastry
50 g (2 oz.) parmigiano reggiano (parmesan)
4 tbsp. grapeseed oil
1 tbsp. flour
Juice of 1 lemon
1 lime
1 piece of ginger root
1 tbsp. balsamic vinegar
Salt and pepper
Method
Wash and gently dry the 2 baskets of lamb's lettuce.
In a blender, purée one basket of lamb's lettuce with the grape seed oil until you get a smooth green oil; strain.
Roll up the sheets of brick and cut into thin strips, like thin tagliatelle.
Mix into these strips of brick some of the lamb's lettuce oil as well as some grated Parmesan.
Form into small nests, season and place in a 150° C (300° F) oven for 10 minutes to dry.
Make a vinaigrette with the lamb's lettuce oil, balsamic vinegar, salt and pepper. Set aside.
Grate the lime zest and juice the lemon.
Preparing the scallops and finishing the dish
Season the scallops and bread them lightly.
Sauté lightly in lamb's lettuce oil, add the grated lime zest, the fresh grated ginger and deglaze with the lemon juice.
Finish cooking the scallops in the oven for 3 minutes at 150° C (300° F).
Wash and pick over the second basket of lamb's lettuce and season with the prepared vinaigrette.
On each plate, arrange three small bunches of lamb's lettuce with their brick and parmesan nests, the scallops and a couple drizzles of balsamic vinegar.
Posted by Christine at 12:48 PM | Comments (0) | TrackBack (0)
December 18, 2007
Session 4 week 1
We are excited to begin the last session of the winter season this week. Thank you everyone that is a returning cutomer and welcome new customers.
We have discovered that about 1 in every 15 brussel sprouts is brown on the inside so please cut the sprouts in half before cooking. It seems that the sprouts are the hit of the season and we want to keep everyone happy.
We hope you enjoy the boxes this week. Have a happy holiday.
Small:1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata Squash, 1/2 lb Spinach, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 hd Garlic, 1 lb Potatoes
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata Squah, 1/2 lb Mache, 2 ea Celeriac, 3/4 lb Brussel Sprouts, 1 bn Collards, 2 hd Garlic, 1 bn Radishes
Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 Delicata Squash, 3/4 Mache, 3 ea Celeriac, 1 lb Brussel Sprouts, 2 lb Potatoes, 1 bn Parsnips, 2 bn Beets, 6 hd Baby Lettuce
Delicata squash is a nice mild tasting and delicious squash. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.
Squash with Herbs
Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.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.
Cream of Lamb's Lettuce and Mushroom Soup
You can serve this soup hot or cold.
Ingredients for 4 servings
300 g (10 oz.) or 2 baskets of mache (lamb's lettuce)
A few ceps (porcini) or chanterelle mushrooms
1 French shallot
1 bunch of chervil
1 tbsp. olive oil
500 ml (2 cups) chicken stock
6 g (1 tsp.) sugar
150 ml (10 tbsp.) liquid crème fraîche or heavy cream
Salt and pepper
Method
Rinse the lamb's lettuce under running water.
Peel and finely chop the shallot; sauté it in olive oil in a large saucepan.
Add the lamb's lettuce and chervil that has been washed, dried and chopped.
Sprinkle with sugar and cook for a few minutes before adding the broth.
Cover and cook 15 minutes longer.
Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet.
Purée the soup in a blender and add the cream.
Reheat for a few minutes before serving with grilled ceps or chanterelles.
Posted by Christine at 08:17 PM | Comments (0) | TrackBack (0)
December 17, 2007
Christmas Week
Due to the holiday falling on Tuesday we will not be making any Wednesday deliveries on the 26th of December. The Wednesday delivery will be added to the end of the session so there will be one last delivery on the 16th of January instead of the 26th of December. All other deliveries will continue on schedule. Please feel free to call or email me with any questions or comments. Have a great holiday season. Thank you.
Christine
425-802-4680
Posted by Christine at 08:27 PM | Comments (0) | TrackBack (0)
December 11, 2007
Session 3 Week 4
It is amazing to me that it is already the last week of session three. It seems like I just started delivering boxes to everyone. I hope everyone has been as happy with the boxes as my family has been. We have Gala Apples from Tiny's this week.
Small: 1/2 lb Salad Mix, 2 Apples, 1 bn Carrots, 1 Butternut Squash, 1/2 kb Mache, 1 Onion, 1 Celeriac
Medium: 3/4 lb Salad Mix, 4 Apples, 2 bn Carrots, 2 Butternut Squash, 1 lb Potatoes, 2 Onions, 1 bn Leeks, 1 bn Parsnips, 1 bn Beets
Large: 3/4 lb Salad Mix, 6 Apples, 3 bn Carrots, 2 Butternut Squash, 2 lb Potatoes, 2 Onions, 2 bn Leeks, 1 bn Winterbor Kale, 2 hd Garlic, 1 Bn Bok Choy, 1/2 lb Brussel Sprouts
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Butternut Squash Soup with Leeks
1 lg Butternut squash
2 ts Olive oil
3 md Leeks
6 c Vegetable stock
1 tb Dried thyme
1 tb Salt (optional)
1 1/2 ts Black pepper
Croutons to taste
Preheat oven to 425F.
Cut squash in half lengthwise and remove seeds and membrane. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender. Remove peel from squash when cool enough to handle. Mash or chop squash into chunks.
Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired). Slice leeks in half lengthwise and rinse well to remove all traces of dirt. Cut into 1/4 inch thick slices. Heat olive oil in Dutch oven or soup pot and add leeks. Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil. Reduce heat and simmer soup about 20 minutes. Serve soup topped with croutons.
Farm-Style Leek Soup
2 lg Leeks (1 lb) with part of green tops, sliced
2 md Onions, sliced
1 lg Clove garlic, minced
1/4 c Butter
4 c Chicken stock
2 c Uncooked noodles (3 oz)
1 Bottle beer
1 1/2 c Shredded semisoft cheese (eg Muenster)
Salt and pepper
Cook leek, onion and garlic in butter for 15 minutes, using low heat and stirring often. Add stock, cover and simmer 30 minutes. Add noodles, cover and simmer 15 minutes, or until noodles are tender. Add beer and heat to simmering. Gradually add cheese, cooking slowly and stirring until melted. Season to taste with salt and pepper. Makes 6 servings.
Posted by Christine at 03:09 PM | Comments (0) | TrackBack (0)
December 04, 2007
Session 3 week 3
I am so happy to be able to offer you another great box this week. Thank you again to Alden Farms for providing the potatoes.
It seems that the brussel sprouts are the hit of the winter. My personal favorites are the baby turnips. The turnips can be used so many different ways from raw in salads to soups or stir frys. I am once again including a recipe from one of our customers for this week. Karen was nice enough to send a brussel sprouts recipe. Enjoy the box this week.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 lb Potatoes, 1 Spaghetti Squash, 1 bn Parsnips, 1 bn Turnips, 1/2 lb Brussel Sprouts
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Spaghetti Squash, 1 Celeriac, 2 bn Turnips, 1 bn Lacinato, 1 Onion, 3/4 lb Brussel Sprouts, 1/2 lb Mache
Large: 3/4 lb Salad mix, 3 bn Carrots, 1 lb Potatoes, 2 Spaghetti Squash, 2 bn Parsnips, 2 Celeriac, 3 bn Turnips, 2 Onions, 3/4 lb Brussel Sprouts, 1/2 lb Mache, 1 bn Collards
Hashed Brussels Sprouts with Lemon Recipe
These got a little browned, but they were still crunchy and delicious.
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.
1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Serves 4.
Honey Roasted Baby Turnips
Honey roasted baby turnips stuffed with currants and red lentils.
Yield: 6 canapés
6 baby white turnips, with tops trimmed off
1/4 cup black currants, soaked in hot black tea.
1/4 cup red lentils, cooked
2 cups salted water
1 tbsp honey
1/2 tbsp finely chopped white onions
1. Boil turnips in salted water until tender.
2. Rinse with cold water, remove skin, top and scoop out flesh.
3. Sauté onions.
4. Combine currants, red lentils, sautéed onions, and lemon zest.
5. Stuff into turnips, and brush with honey.
6. Bake in oven 4 minutes, at 350, until warm and serve immediately.
I hope everyone enjoys the recipes.
Posted by Christine at 08:16 PM | Comments (0) | TrackBack (0)
