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November 28, 2005
Baked Brie with Fennel & Mushrooms
This elegant dish is great for potlucks and parties. Carmelizing the fennel and mushrooms give it a subtly sweet and nutty flavor.
Baked Brie with Fennel & Mushrooms
1 large fennel head or two small ones
1 lb chantrelles, cleaned and thinly sliced
2 TBS butter
1/3 c.brandy
¾ lb brie
2 slender baguettes
Reserving ¼ c of the feathery leaves, cut of the stalks and discard. Cut the bulb into ¼’ pieces. Saute the mushrooms and fennel in the butter over med high heat until the mushroom liquid has evaporated and the mixture begins to brown. Reduce heat to medium. Add the brandy and cook until the liquid has evaporated.
Spoon ½ of the fennel mixture into a shallow casserole dish slightly larger than the brie. Place the brie on the fennel mixture. Spoon the remaining fennel mixture around the brie.
Bake at 350 about 15 minutes until the cheese is runny.
Serve with toasted baguettes.
Posted by Christine at 06:16 PM | Comments (0) | TrackBack
Week 1 of 3rd session CSA boxes
Welcome to the 3rd session. The frost did damage some of the crops but we think that this crop list for the traditional boxes will hold for the week. If we get another hard frost and have to switch anything out, we let you know. Brett will posting on the blog about how we are working with Mother Nature and ingenuity to keep as many crops as we can going.
We have a nice variety of recipes for you this week. Jeff has a favorite orange vinaigrette and this time it adorns a caramelized squash and mache salad. Molly, one of our CSA customers, has a wonderful blog called orangette, where she combines great photography, delicious recipes and a real passion for food. If you or someone in your family needs encouragement when it comes to fennel, her post on braised fennel and the comments from her readers is a must read. If you are headed out to a party, try the fennel and chanterelle baked brie recipe. Fennel is also delicious in salads. Since it absorbs a lot of moisture, add it to your salad at the last minute so it will reatin it's crispness. Our braising/saute mix is delicious braised alone or in soups or stews. Last week, I had our greens prepared by Julie Andres at La Medusa, braised with golden raisins, kalamata olives and pignolia. Yum! When it is cold out and I want something hearty and tasty, I use our braising mix in lentil stew. And yes, small share customers we heard you. Here is romanesco, a hybrid of cauliflower and broccoli for you! Because of the weather, we may not be able to provide whole heads but we will be preserving as much of that cool fractal shape as we can.
Small Shares
4 baby heads lettuce, 1/4# saute/braising mix, 1/4# mache, 1 bunch fennel, 1 bunch carrots, 3/4# Romanesco and 2 Gala apples from Brownfield Orchards.
Medium Shares
6 baby heads lettuce, 1/2# saute/braising mix, 1/2# mache, 1 bunch fennel, 2 bunch carrots, 1 bunch radishes, 1 celeriac, 3/4# red potatoes from Alden Farms and 4 Gala apples from Brownfield Orchards.
Large Shares
8 baby heads lettuce, 1# saute/braising mix, 3/4# mache, 2 bunch fennel, 3 bunch carrots, 2 bunch radishes, 2 celeriac, 1 1/2 lb romanesco, 1-2 sugar loaf squash, 1# red potatoes from Alden Farms and 6 Gala apples from Brownfield Orchards.
Posted by Christine at 06:03 PM | Comments (0) | TrackBack
Hard frost may alter boxes this week
We have taken lots of measures to ensure that our crops endure the frost. We have row covers, we wrap in plastic and we mulch. Last night's hard frost may have taken its toll on some of the crops that we have been able to baby until now. Things are still pretty frozen, we will need at least another couple of hours before we can confidently post the traditional box contents for this week. Even after posting it this afternoon/evening, another hard frost may impact the crops for the weekend. We will keep you posted.
We still need our Wednesday custom customers to place their orders by 6pm today, so the crew can have their harvest list. We are confident that even if frost damages a crop in sufficent quantity to remove it from traditional boxes, we should have enough to fill the custom orders.
Posted by Christine at 12:54 PM | Comments (0) | TrackBack
Carmelized squash & mache salad
1 sugar loaf squash
1 TBS olive oil
Salt and freshly ground pepper to taste
1/2 lb mache, trimmed and washed
1/4# fresh goat cheese
Orange vinaigrette dressing
Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Cut each half into 1/3" slices, leaving the skin intact. Heat the oil in a saute pan over medium high heat. Place the squash slices in the pan in a single layer. Brown the slices on both sides and cook until soft. Carefully remove from the pan with a spatula. If you need to cook the squash in batches, keep the first batch warm.
Arrange the mache on 4 salad plates. Drizzle with the vinaigrette. Arrange the cooked squash slices on the mache like the spokes of a wheel. Cut the goat cheese into 4 round slices. Place a goat cheese circle in the center of each plate.
Posted by Christine at 12:28 PM | Comments (0) | TrackBack
Jeff's Famous Orange Vinaigrette
Fresh Orange Vinaigrette
3 TBS rice wine vinegar
3 TBS red wine vinegar
1 egg yolk
1/3 c. extra virgin olive oil
2/3 c. olive oil
1 orange, zest and the fruit cut into bite size pieces, set aside fruit
zest of 1 lemon
zest of 1 lime
2 heaping TBS OJ concentrate
1 TBS sugar
1 small shallot minced
2 tsp fresh tarragon, minced
2 TBS dried cranberries
Salt & freshly ground pepper to taste
2-3 tsp water if needed
Place the vinegars into a small bowl. Add the egg yolk to the vinegar and stir until well blended. Drizzle the olive oils into the vinegar mixture, while whisking, to emulsify the dressing. Add the zest, OJ, shallot, tarragon and cranberries. Season with salt and pepper. Add water, if needed, to bring to desired consistency. Refrigerate 2-3 hours to allow the flavors to blend.
Posted by Christine at 10:34 AM | Comments (0) | TrackBack
Snowy Days
I don't know about in Seattle or on the Eastside. but out here it has snowed the last couple of days. It's more than a dusting; there's at least several inches.
The funny thing about it is that a photographer from an organic gardening magazine came by to take some photos of the farm today!
-M
Posted by at 09:16 AM | Comments (0) | TrackBack
November 21, 2005
CSA/Life on the Farm/Food with a Passion/Farm News
I used all of the categories for my title, as they all blur together for me. That's because I've been helping coordinate the CSA; I've been living on the farm half-time (Life on the farm); I cook with fresh produce (food with a passion). Really, everything is "farm news"
Somewhere along the line we find ourselves in week 8 of the CSA. How'd that happen? Even though there has been some bumps, I am quite proud of the farms' effort in getting really nice produce to our CSA members' tables.
The amount of work is impressive. Seriously. The planning, the programming, the contacts.... If you are a CSA customer, we probably talked via phone (cingular can vouch for that), email, and/or in person about our CSA over the past couple of months.
One of my favorite parts of the CSA program is the weekly deliveries. This is because I get to (A) deliver organic produce as a job, and more importantly, (B) get to see many of you each week!
Back on the farm, I'm heating myself with Tea, warm socks, and wood burning stoves. Yes, 'stoves' plural. Im using one to heat a wood- fired bathtub contraption I'm making out back. I'm trying to do it with as little monetary investment as possible, so it's pretty makeshift, but it works.
My body is craving lots of fatty foods for winter hiberanation. Grilled cheese always sounds good. However, I'm trying to eat 60-70% of my diet from the farm only, since when I do that I have a lot more energy and generally feel better. I like to cook, and luckily I have a friend who LOVES to cook, which works out for both of us.
Anyhow, that's about it. Have a nice thanksgiving. If you get a chance, please give me a call or email as I would like to hear your stories, especially if we haven't chatted it up in the past
-Michael
Posted by at 11:39 AM | Comments (0) | TrackBack
Thanksgiving Week CSA boxes
Thanksgiving week is upon us and we hope that the big produce box this week will add to your celebration. We have added an extra item to each size tradtional box as a thank you, customs will also get a little extra as well.
If you are a traditional customer and going to be out of town this week, you have several options. First, is that you can have a friend or neighbor pick up your box in your stead. Second, we can donate your box to the Monroe food bank. If you would like your box added to our Thanksgiving Food Bank donation, please call the farm at (425) 485-4128.
Now, on to the goodies for those that will be around to enjoy the boxes this week. First, since Brussel sprouts are a thanksgiving staple, you will find them in your box again this week. Need a new way to prepare them? Well, here are three variations of serving Brussel sprouts with juicy sweet grapes. Butternut squash is scrumptious in this Italian dish, contributed by one of our U-District market customers. We were not able to obtain washington grown sweet potatoes or yams this year. After considerable debate, we decided that since these have been such a popular item in the past and are an integral part of many a holiday dinner, that we will provide organic sweet potatoes/yams grown out of state but provide you the option to substitute organic yukon gold potatoes from Alden Farms across the street if that is your preference. This will be the only out of state item. Call us at the farm (425) 485-4128 if you prefer the yukons. Here is Jeff's favorite way of preparing them. The last recipe is one of my favorite ways of enjoying that left over turkey in an innovative way. Normally I use kale and apples, but Jeff was thinking that the sweetness of pears and the kick of the curry would be great. Try it yourself substituting the apples for pears and collards for kale and let us know what you think.
This week wraps up the end of session 2 and we would love your feedback. Brett, our farm manager, spends the most time with the produce on the farm and the least time with the customers. He would love to read your comments here or give him a call at (425)232-7401.
Small Boxes:
1/2lb salad mix, 1 bunch baby turnips, 1 bunch carrots, 2 pears, 1/2lb Brussel sprouts, 1 small butternut squash, 1-2 yams, 1 bunch collards.
Medium Boxes:
3/4lb salad mix, 2 bunch baby turnips, 2 bunch carrots, 3 pears, 3/4lb Brussel sprouts, 1 medium butternut squash, 2-3 yams, 1 bunch collards, 1 bunch golden beets, 2 onions.
Large Boxes:
1lb salad mix, 2 bunch baby turnips, 2 bunch carrots, 4 pears, 1 1/4lb Brussel sprouts, 1 large butternut squash, 3-4 yams, 2 bunch collards, 2 bunch golden beets, 3 onions, 1 bunch parsnips.
Posted by Christine at 08:30 AM | Comments (1) | TrackBack
Silky smooth
************** Silky Smooth Yams ************************
This is Jeff’s favorite way to eat yams
1 medium yam or half of a large per person
Raw shelled pumpkin seeds
1 TBS olive oil
Seasoned salt
1/3c whole milk or half & half per serving
1 TBS butter per serving
Salt and freshly cracked pepper
Preheat the oven to 375°F. Pierce the yams and place on a baking sheet. Roast the yams until very soft about an hour. Over medium heat, sauté the pumpkin seeds in the olive oil. Sprinkle with seasoned salt and toast until they begin to brown and “pop”.
In a small saucepan, melt the butter in the milk until the mixture is warm. Scoop the flesh of the yams and place in a bowl. Using an electric beater, whip in the warm milk mixture until smooth. Season with salt and pepper. Top with the toasted seeds.
Posted by Jeff at 12:07 AM | Comments (0) | TrackBack
November 20, 2005
Mmmmm leftovers
Turkey Curry with Kale & Apples
This is a brightly colored dish, golden yellow sauce with vivid greens and bright red apples. A beautiful and tasty way to use up those turkey left overs.
½ medium onion, chopped
1 c. halved mushrooms
1TBS olive oil
2 small Fuji or other cooking apples, cored, quartered and cut into ½” chunks
1 bunch kale, tearing the leaves from the ribs and discarding the ribs or 1/4lb bag braising mix
1 c. stock or broth.
½ -2 TBS curry powder to taste.
½ can light coconut milk.
2 c. chopped cooked turkey
Sauté the onions and mushrooms in 1 TBS olive oil in a large sauté pan until onions just start to soften. Add the apples and kale to the pan. In a measuring cup add the curry to the broth. Stir well. Pour the curry broth mixture over the vegetables. Bring to a boil and let the broth reduce down by half. Pour the coconut milk over the vegetables. Add the turkey. Cook over medium heat until the turkey has been warmed through. Serve over rice or noodles.
Posted by Jeff at 11:00 PM | Comments (0) | TrackBack
Zucca all'agrodolce (sweet & sour winter squash)
This recipe comes highly recommended from one of our U-District market customers. It was published in the Art of Eating
1 lb dense winter squash (butternut, sugar loaf, acorn etc.), peeled and cut into pieces 1/2" thick
good olive oil, about 1/2 c.
salt & pepper
1/4 c. red or white wine vinegar
2 TBS sugar
4-5 spearmint leaves, finely chopped
Fry the squash in the oil, in a large non reactive pan. Work in batches, as needed to keep the squash cooking in a single layer. Gently stir with a wooden spoon or spatula so as to not break the squash up. Adjust the heat so the squash is only moderated brown by the time it is throughly cooked. Remove the squash to a serving dish.
Add the garlic to the pan and cook gently without browning, add more oil if needed. Add the vinegar and the sugar, cooking and stirring until the sugar is dissolved. Pour this sauce over the squash. Add the mint and mix gently. Cool to room temperature to serve.
Posted by Jeff at 07:28 PM | Comments (0) | TrackBack
Winter on the farm
As winter approaches... short, rainy, cold days, it is all to easy to sit by the fire with a hot cup of tea letting the hours roll by. But these days are spent catching up on farm-related projects that get neglected during the busy summer months. Finishing the siding on our packing shed is our top priority, completing the landscaping around our irrigation pond and finishing the fountains and landscaping on our ornamental pond (a five year project that always seems to be put on the back burner). The huge storage shed we built four years ago still needs a coat of paint; the winter greenhouse we built last year to grow winter greens is still waiting for its end walls. The greenhouse one of my employees drove into last year eagerly awaits some T.L.C. Planning for next seasons crops and seed orders need to be completed by the end of the year. Our propagation greenhouse needs to be cleaned out(we will be planting in there by the first of the year) and so on and so on....... all this while still harvesting and cleaning produce for our two remaining farmers markets and our 200 member winter C.S.A. program. The harvesting season will extend to the end of January this year.
As I sit here typing this, it makes me realize just how busy the farm is and for everything we get to scratch off the list we add two more. For as busy as it is, I would not trade this lifestyle for anything. I am planning for a three week break sometime in late January.... what will I do?????????
Posted by Jeff at 04:28 PM | Comments (0) | TrackBack
Brussel sprouts and grapes? Oh my!
Here are an assortment of Brussel sprout recipes that are complemented by the taste and color of red grapes!
The first two were provided by a friend of one our CSA members. The third was my take on her inspiration.
Brussels Sprouts and Red Grapes
Patricia Meyer, Grand Junction, Colorado
Red grapes are a succulent, colorful counterpoint to the sprouts.
6-8 servings
4 cups Brussels sprouts, trimmed and halved lengthwise
2 cups seedless red grapes
1 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
In a steamer basket, steam the sprouts covered, until tender about 15 minutes. Add the grapes and steam 1 minute longer. Drain well. Add butter, lemon juice, salt and pepper. Toss well and serve.
Shredded Brussels Sprouts
Serves 4-6
1 pounds Brussels sprouts
1 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vinegar - I use a muscate flavored vinegar
( or I would add 1/2 orange juice and 1/2 vinegar to taste)
1 cup seedless red grapes - sautéed in butter
Option: Maple pecan nuts
Holding each sprout by the stem end, cut into very thin slices on slicer. Toss in bowl to separate. Heat butter in 12-13 inch nonstick skillet over moderately high heat. Sauté sprouts with salt and pepper, stirring until sprouts are wilted but crisp-tender. Add vinegar and stir one minute. Add grapes and/or nuts and serve.
Maple Pecan Nuts - Heat oven to 350 degrees and put rack in middle position. Toast 1/2 cup pecans in small shallow baking pan unto fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter, 1 tablespoon maple syrup and pinch of salt. Add maple glaze to hot nuts and toss to coat.
Roasted Brussel Sprouts with Grapes and Pine Nuts
1 lb Brussel sprouts, cleaned, trimmed and halfed
1-2 TBS olive oil
Sea salt and freshly ground pepper
1 cup seedless red grapes
1/4 c. pine nuts
Preheat the oven to 400. Toss the halved sprouts with the olive oil until generously coated. Season. Spread the sprouts single layer on a baking sheet. Roast about 15 minutes until they just beging to turn golden. Add the grapes and toss. Return to the oven for another 5 minutes or the grapes are thoroughly warm but before they start to split. Add the pine nuts and toss again. Roast another 3-5 minutes and the pine nuts begin to golden. Remove from the oven and toss again letting the pine nuts to finish toasting on the hot pan, outside of the oven. Enjoy!
Posted by Christine at 08:46 AM | Comments (0) | TrackBack
November 17, 2005
Come one! Come all !!!!!
Hello everyone! I wanted to take this time to send my thanks out to everyone who enjoys the produce I grow. I am extremely grateful to know that all the hard work is enjoyed. I love growing all the produce on the farm, and my main goal is always on you the customer, it is extremely important to me that everyone has a good experience with the food I care so much about. So if there is ANY kind of feedback you have good or bad, I would love to hear from you, and rectify the situation if need be. I know many of you probably don't know me, I never have time to get to any markets with my responsibilities on the farm. I would love to have the opportunity to show you all what we do here, and I would gladly arrange tours for anyone willing to come out and see where it all comes from. This is a great time for me to do this as the season is slowing down. If you are interested or have a comment to share, You can contact me(Brett) anytime at (425) 232-7401 or send me an email at brettblair1@yahoo.com. Thanks so much!!!
Brett Blair - Farm Manager, Willie Green's
Posted by Brett at 10:54 AM | Comments (0) | TrackBack
November 14, 2005
Cheesy Gratin with Carmelized Brussel Sprouts
1/2 lb Brussel sprouts, sliced
1/3 onion sliced
1/2 lb bacon
2 1/2 c. whipping cream
1 1/2 c. whole milk
3 1/2 lb Yukon Gold potatoes
Salt & freshly ground pepper to taste
1/4 lb arugula
1 1/2 grated Gruyere cheese
Preheat the oven to 375 degrees. Grease 13 x 9 x 2 baking dish. In a heavy skillet, carmelize the onions and sprouts over medium-low heat until golden brown. Season with salt & pepper. Set aside. Next, brown the bacon until crisp. Crumble the bacon and mix it into the sprouts.
Mix the cream and milk in a small bowl. Layer 1/3 of the potatoes into the greased pan. sprinkle with salt & pepper. Layer the arugula over the potatoes. Pour 1 c of the cream nixture over the potatoes. Spread 1/3 of the cheese. Layer another 1/3 of the potatoes. Layer the Brussel sprouts. Pour another cup of the cream mixture and sprinkle another 1/3 of the cheese. Sprinkle with salt & pepper. Layer the remaining potatoes and cheese. Pour the rest of the cream mixture over the top.
Bake the gratin uncovered until the potatoes are tender and the cream mixture thickens about an hour and 15 minutes. Let it sit for 15 minutes to set.
Posted by Christine at 02:13 PM | Comments (0) | TrackBack
What's in the box?
This week's box has a nice assortment of produce to enjoy raw and cooked. Spaghetti squash may be new to your family. It has spaghetti like strands that are a nutritious and fun substite for pasta. It can steamed, boiled or roasted. One of the most popular ways to enjoy it is with parmesan cheese and basil, I turned it into a meal with Chicken & chantrelles with wine and basil sauce. I think it is one of my new favorites. We have arugula this week and it can be one of those love it or hate it greens when eaten raw. Often it is paired with citrus in salads to soften the bite. If you like green/fruit salad combinaions, try this recipe Arugula fruit salad with pomegranate dressing. Arugula is also great in sandwiches or with pasta. Now that basil is gone, try arugula pesto! Our third recipe is rich, cheesy and delicious. Cheesy Gratin with Carmelized Brussel Sprouts is an impressive dish.
Small
1/4# arugula, 1/4# mache, 3 baby head lettuce, 1 bunch carrots, 1 green Panther cauliflower, 1 spaghetti squash, 2 Empire apples from Brownfield Orchards
Medium
1/2# arugula, 1/2# mache, 5 baby head lettuce, 2 bunch carrots, 1 Spaghetti Squash, 1 bunch red chard, 3/4# Brussel sprouts, 2 yellow onions from Desert Ridge Farm and 4 Empire apples from Brownfield Orchards
Large
3/4# arugula, 3/4# mache, 7 baby head lettuce, 3 bunch carrots, 2 Spaghetti Squash, 2 bunch red chard,1 1/4# Brussel sprouts, 4 yellow onions from Desert Ridge Farm and 6 Empire apples from Brownfield Orchards and 2 celeriac.
Posted by Christine at 09:20 AM | Comments (0) | TrackBack
November 13, 2005
Arugula Salad with Pomegranate Dressing
1/2 lb arugula, chopped
1 Gala apple, cored and sliced
1 seedless tangerine, peeled and divided into sections, the white pith removed
Pomegranate dressing
Seeds from 1/2 pomegranate
Divide the arugula on 4 salad plates. Arrange the apple and tangerine on the plates. Drizzle with the dressing. Garnish with seeds. Serve at once.
Pomegranate dressing
3 TBS Pomegranate juice
1 1/2 TBS red wine vinegar
2 TBS extra virgin olive oil
1/4 tsp Dijon mustard
1/8 tsp tangerine zest
1/2 tsp pomegranate molasses or 1/2 tsp honey
Salt & freshly ground pepper to taste
Whisk the dressing ingredients together.
Posted by Christine at 11:11 PM | Comments (0)
Chicken & Chantrelles in Basil-Wine Sauce with Spaghetti Squash & Arugula
On Fridays, we determine a tentative crop list for the traditional shares. That is my cue to start on the recipes, going through Jeff's stash and working on new ones. I am really pleased with the way this new one turned out. I really like spaghetti squash with basil and parmesan cheese and I wanted to expand that into a main dish. Simple to make, it is colorful with complex flavors. It's calories are nutrient dense with arugula and squash.
1 small or 1/2 of large cooked spaghetti squash*
1 TBS oil
1 lb boneless chicken, cut into thin strips
1/2 medium onion, thinly sliced
1 TBS minced garlic
1/2 lb chantrelles, brushed clean and sliced
1 1/2 TBS dried basil
1/2 c. dry white wine
1/4 lb arugula
1/2 c. parmesan cheese
Salt & freshly ground pepper
In a large saute pan, heat the oil over medium high. Add the chicken, onions and garlic. Cook until the chicken just begins to brown. Add the chantrelles and basil. The chantrelles will release a lot of water. Cook until the water evaporates. Add the cooked squash and wine. Cook until the wine has reduced by half. Add the arugula, parmesan cheese and salt/pepper. Toss and serve immediately.
*For the best flavor, roast the squash whole. Prick the rind with a fork and roast it for 1 hour at 325. Cut open the squash and remove the seeds. Use a fork to scoop out the strands of flesh. The squash can be refrigerated for later use.
Posted by Christine at 02:20 PM | Comments (1) | TrackBack
Pork, Joi Choi & Daikon Stir fry
Quick and easy, this stir fry is a great way to enjoy some vegetables that may need an introduction to your family.
1 TBS oil
1 lb boneless pork cut into 1/4" strips
1/2 medium onion, sliced
2 cloves garlic, sliced
2 c daikon, peeled and cut into 1" cubes
1 c carrot sliced
4-5 stalks Joi Choi, rinsed and sliced
5 shitake mushrooms, sliced
2-3 TBS oyster sauce
In a large fry pan or wok, heat the oil over medium high heat. Add the pork to the pan, sprinkle with onion and garlic. Allow the pork to brown on one side. Add the daikon and stir. Cook another 5 min. Add the carrots, Joi Choi and mushrooms. Turn the heat to high. Cook until the daikon softens and the carrots are crisp-tender. Add 2 TBS oyster sauce, stir to coat. Add more oyster sauce if necessary, for taste and to lightly coat the vegetables. Serve with brown rice.
Posted by Christine at 01:56 PM | Comments (0) | TrackBack
November 07, 2005
This week's CSA
Here is what is in your boxes this week:
Small Shares:
1/4# salad mix, 1/2# spinach, 3/4# daikon, 2 Sugar Loaf Delicata Squash, 1 bunch carrots, 2# Yukon Gold Potatoes, 2 Anjou Pears
Medium Shares:
1/2# salad mix, 1/2# spinach, 1 1/4# daikon, 2 Sugar Loaf Delicata Squash, 2 bunch carrots, 2# Yukon Gold Potatoes, 4 Anjou Pears, 1 Romanesco, 1 bunch Joi Choi
Large Shares:
3/4# salad mix, 3/4# spinach, 2# daikon, 2 Sugar Loaf Delicata Squash, 3 bunch carrots, 3# Yukon Gold Potatoes, 6 Anjou Pears, 1 Romanesco, 2 bunch Joi Choi, 1 bunch beets, 1 bunch baby turnips
We have a couple of Asian vegetables for you to enjoy. Joi Choi is a large variety of bok choy. Try it in one of Jeff's favorite sautes, substituting the baby bok choy for 4-5 stalks of Joi Choi. We have daikon again which can be eaten raw in salads, pickled or in soups or stews. It is staple in Asian cooking like in this traditional dish of Daikon & Pork Soup.
The spinach is nice in cold or warm salads. Here is my favorite cold weather spinach salad. It is nice for potlucks or for dinner at home. Anjou Pears from Mt.View Orchards are the fruit again. Try them poached in port with spices. Yummy!
Posted by Christine at 03:22 PM | Comments (5) | TrackBack
Colorful Cauliflower & Chicken Sausage Sauté
Panther cauliflower is a green variety. Drier than the white variety, Panther holds its shape and color well, making it an attractive and tasty addition to stir fries.
Chicken Sausage Sauté
2 TBS cooking oil
1 small head of Panther cauliflower, the flowerets removed and cut into 1” pieces
1 c carrots, cut diagonally into 1” slices
½ medium onion, sliced
1 TBS minced garlic
4 cooked Chicken Sausages, cut into 1” slices (I used Aidell’s Chicken Sausage with Artichokes)
Heat the oil in a heavy frying pan over medium heat. Add the cauliflower. As soon as it begins to brown on one side,stirandaddthecarrots.Cookfortwominutes,stir and then add onion and garlic. Continue cooking until the carrots are crisp tender, stirring occasionally to make sure that the onions and garlic don’t brown.
Add the chicken sausage and cook another two minutes until heated through. Try it served over brown rice. The cauliflower is a nice complement to the nuttiness of the brown rice.
Posted by Christine at 08:54 AM | Comments (0) | TrackBack
Celeriac Remoulade
****** Celeriac Remoulade *******
Modified from a recipe provided by CSA customer Susie Kaylor. She has enjoyed this with bay shrimp added. Jeff likes it best with adding 3/4c. halved red seedless grapes.
1 T. lemon fresh lemon juice
1 T. good Dijon mustard (or to taste)
3/4 c. creme fraiche or lite sour cream
salt and freshly ground pepper
1 celery root coarsely grated
In a large mixing bowl, combine lemon juice, mustard, creme fraiche or sour cream, salt and pepper to taste. Mix thoroughly. Taste and adjust the seasoning. Quarter the celery root and peel it. Grate coarsely (in a food processor or on a coarse grater). Immediately add it to the mustard sauce and toss to coat so it won't darken. Season to taste. Serve as a first course or salad course.
Posted by Christine at 08:50 AM | Comments (0) | TrackBack
November 05, 2005
Upside-down Pear Gingerbread
This is one of my favorite fall/holiday treats!
Upside-down Pear Gingerbread
3/4c Butter
1c Brown Sugar, divided
2 Large, Ripe Pears, peeled, cored and thinly sliced
1 Egg
1/4c Molasses, dark
2 TBS minced candied ginger
1 TBS grated fresh ginger
1 1/2c Flour
1t Cinnamon
1/4t Nutmeg
1/4t Cloves
¾ t Baking Soda
1/4t Salt
1/3c Boiling Water
Preheat 350 degrees. Grease a 9" cake pan. In a large skillet, melt 1/4 cup of butter and add 1/2 cup of the brown sugar, stirring frequently until sugar melts. Add the pear slices and cook, stirring frequently until the pears begin to soften. Pour the pear mixture into the prepared cake pan and set aside.
In a large bowl, beat together the remaining butter and brown sugar until light, about 1 minute. Add the egg and molasses and continue to beat until well blended.
In a small bowl, sift together the flour, cinnamon, nutmeg, cloves, baking soda and salt. Gently fold into the butter/sugar mixture alternating with the boiling water. DO NOT OVERMIX.
Spoon the batter over the prepared pears and bake in the preheated oven for 35 -40 minutes or until the cake is springy to the touch.
Remove the cake to a wire rack to cool for 5 minutes then invert it on a serving plate. Serve with the whipped cream if desired.
Posted by Christine at 04:12 PM | Comments (0) | TrackBack
Salor chern chrouk nung thay-thao (Daikon Pork Soup)
Daikon is a popular ingredient in Asian soups. Pork and daikon are a classic combination. Traditionally pork hocks are used but I prefer a leaner soup and use pork loins with all the visible fat removed. I also add more vegetables such as bok choy, carrots and mushrooms, especially during the winter months. The more traditional version is just pork and daikon.
1lb pork loin, cut into strips
8 c. water
3 TBS fish sauce
1 ½ c, daikon, peeled and cut in to 1” chunks.
¾ c. carrots, chopped
5-7 fresh or reconstituted shitake mushrooms, sliced thinly
3 large stalks or 1 small bunch bokchoy, sliced.
Sprigs of cilantro
Cook the pork loin strips in the water until the pork has cooked through and the broth begins to smell good.. Skim the foam from the broth. Add fish sauce and dailkon. Cook until the daikon just begins to soften. Add the carrots and mushrooms. Bring to a boil and reduce the broth by 25%. The broth should have darkened and become very aromatic. Add the bok choy and cook for 10 minutes. Serve with sprigs of fresh cilantro.
Posted by Christine at 04:08 PM | Comments (0) | TrackBack
November 02, 2005
Cauliflower Casserole
This cauliflower dish is tender, colorful, crisp and juicy! It is a good recipe for those that prefer a milder cauliflower taste.
1 medium head of cauliflower (white or green), cut into florets
1 large or 2 medium size tomatoes, cored and cut into 1" chunks
1/2 c. Italian seasoned bread crumbs
3 TBS butter cut into pea sized pieces, the trick to this recipe is to make sure the butter pieces are quite small (if using the green Panther cauliflower, increase the butter to 4TBS)
1/4 c. coarsely grated Parmesan cheese.
Steam the cauliflower until crisp tender. Spread the cauliflower into a buttered 9" by 9" pan. Liberally sprinkle the tomato over the cauliflower. Spread the breadcrumbs over the tomatoes and cauliflower. Top with the butter pieces and Parmesan cheese.
Bake at 350 for 15-20 minutes until the breadcrumb/cheese crust is brown and crispy.
Posted by Christine at 07:43 PM | Comments (1) | TrackBack
Surprise! Winter Squash is Here
We weren't sure if any of the 4 varieties of Winter Squash we planted would survive. Our Custom CSA customers had first dibs on them this week, but rest assured you will be seeing them in the traditional shares and at the markets soon. Life here has been hectic lately. The extension of the season is proving to be time consuming. I didn't have a chance to spend much time weeding out in the squash field, so it was a pleasant surprise to see how well they weathered this fall. Well, back to the fields!
Posted by Brett at 01:48 PM | Comments (0) | TrackBack
November 01, 2005
Size does matter!
Well, our "teen-aged" lettuces didn't grow up like we anticipated. These are definitely baby lettuces, so we are giving you 2-3 heads for every one head that you ordered as a custom CSA or for every one head that we promised traditional customers. A bouquet of baby lettuces instead of a couple of heads will be in your box.
The green Panther cauliflower, on the other hand, had a serious growth spurt. These are some BIG heads. We debated about cutting them but it is messy and part of being in a CSA is sharing the bounty. If you get more cauliflower than you bargained for this week, realize that it is extra. Enjoy it and share it if you need to. Be sure to check out Molly's cauliflower recipe and I will post another idea or two tomorrow.
Posted by Christine at 08:14 PM | Comments (0) | TrackBack