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October 24, 2006
Winter CSA session two already?
We are excited to be able to offer pears from Brownfield Farm this week. I am including a couple of my family favorite recipes this week.
Pear-And-Apple Crisp
2 tsp unsalted butter, at room temperature
1 cup plus 2 tbsp all-purpose flour, divided
1/3 cup light brown sugar
1/3 cup plus 2 tbsp sugar, divided
8 tbsp (1 stick) cold unsalted butter, cut into small pieces
1 cup crushed amaretti cookies
3/4 cup sliced almonds
7 ripe au jour pears, peeled
2 apples peeled
3 tbsp almond-flavored liqueur
Heat oven to 350. Butter 13" x 9" x 2" baking dish with 2 tsp butter. In medium bowl combine 1 cup flour, brown sugar and 1/3 cup sugar. With a fork mash butter into flour until mixture resembles coarse crumbs. Stir in cookies and almonds. Cut ears and apples into chunks, and toss with remaining flour and sugar in large bowl. Add liqueur; toss well. Spoon into prepared dis; sprinkle with topping. Bake 45 min., or until fruit is tender and topping is golden brown. Serve warm .
Sauteed Broccoli
3 tbsp extra-virgin olive oil
1 small yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 pound broccoli, trimmed and florets and stalks cut crosswise
salt and freshly ground black pepper
In a large skillet, heat the olive oil over medium-high heat. And the onion and garlic, stirring often, until the onion is soft and lightly browned, about 5 minutes.
Add the broccoli and toss well to mix with the onion and oil. Reduce the heat to medium, cover, and cook until the broccoli is tender but still green and still has a little texture, about 10 minutes.
Season to taste with slat and pepper and serve.
Small Share: Salad Mix1/3 lb, Spinach 1/3 lb, Beets 1 bunch, Carrots 1 bunch, Broccoli 1/2 lb, Pears 2, Parsley 1 bunch
Medium Share: Salad Mix 1/2 lb, Spinach 1/2 lb, Carrots 2 bunches, Fennel 1 bunch, Broccoli 3/4 lb, Pears 4, Parsley 1 bunch, Radish 1 bunch
Large Share: Salad Mix 3/4 lb, Spinach 3/4 lb, Carrots 2 bunches, Fennel 1 bunch, Broccoli 1 lb, Pears 6, Parsley 1 bunch, Radish 2 bunches, Tomatoes 2
Posted by Christine at 08:00 AM | Comments (0) | TrackBack
October 19, 2006
Winter Session 1 week 4
If you have not signed up for the second session now is the time to do it. We are very pleased with session one and can't wait to start session two. If you have any questions or comments please always feel free to email or call me.CSA@williegreensorganicfarm.com or 425-802-4680. Here are two recipes for everyone to try. If you have any new recipes idead feel free to send them to the csa email and we will try to post some of them as we go.
Lemony Spinach with Pine Nuts
1/2 lb Willie Green's Organic Baby Spinach
1/2TBS extra virgin olive oil
1 clove of garlic, minced
juice of half lemon
2 TBS toasted pine nuts
2 TBS freshly grated Parmigiano Reggiano cheese
Salt & freshly ground pepper to taste
Trim the stem ends off of the spinach. If it has been really muddy lately, you may want to wash and spin the spinach. Heat the olive over medium heat. Add the garlic and saute until fragrant but not browned. Add the lemon juice and heat to high. As soon as the mixture begins to boil, add the spinach and turn the heat to low. Toss the spinach in the flavored oil until coated and it begins to wilt. Remove from the heat. Top with cheese, nuts and salt & pepper. Serve immediately.
Savory Carrot & Parsnip Soup
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
2 onions, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 TBS fresh ginger, minced
3/4 lb carrots, trimmed and sliced
3/4 lb parsnips, peeled and cubed
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips, carrots and stock and simmer gently until tender. Puree and serve.
Small Share: 1/2# Spinach, 1sm Romanesco, 1 bunch Carrots, 1 sm Spaghetti Squash, 3 Apples, 1 bunch Chiogga Beets, 1/2# Romano
Medium Shares; 3/4 # Spinach, 1 md Romanesco, 1 bunch Carrots, 1 md Spaghetti Squash, 5 Apples, 1 bunch Chiogga Beets, 3/4 # Romanoes, 1/4 # Arugula
Large Shares; 1# Spinach, 1 large Romanesco, 2 Bunch carrots, 1 large Spaghetti Squash, 8 Apples, 2 bunch Chiogga beets, 1# Romanoes, 1/2# Arugula, 2 bunches turnips
Posted by Christine at 05:28 PM | Comments (0) | TrackBack
October 12, 2006
Winter Session 1 Week 3
The crisp cool mornings just prove that fall has finally begun. We hope you are enjoying the bounty we have been able to share with you. Please feel free to contacts us either by email or by phone with any questions or concerns. We are always excited to hear from you. We would also love to receive any great recipes you have. We may even include them in one of our emails. Here are a couple of our favorites for this weeks box.
Romano Caprese
1/4 lb Romano beans
1 large tomato
4 oz fresh mozzarella
5-6 fresh basil leaves
extra virgin olive oil
balsamic vinegar
Blanch beans in salted water. Add 1/2" cubed tomatoes and diced mozzarella. Coat with extra virgin olive oil and drizzle with balsalmic to taste. Garnish with fresh basil after applying the dressing. Quick, easy, and delicious. I recently made this for an event at Village Yarn and Tea and got nothing but good comments about it. I hope you enjoy it as much as our family does.
Lentil Stew with Rapini
1/2 lb dried lentils, rinsed and drained
1 tsp Willie Green's Organic Farm's dried basil
1 1/2 tsp dried oregano
1 (15 oz) can diced tomatoes
1 TBS olive oil
1/2 large onion diced
2 cloves garlic minced
1/2 lb Italian sausage links, sliced
1 bn rapini, sliced into 1" lengths
Grated parmesan cheese
Place the drained lentils and the herbs in a stock pot. Pour in the tomatoes and an additional can of water. Turn the heat to medium low and allow the lentils to simmer, covered, for 30-40 minutes.
While the lentils are simmering, sauté the garlic and onion in the olive oil until translucent but not browned. Add the garlic and onions to the lentils.
Brown the sliced sausage in a heavy frying pan. Drain the sausage on paper towels to absorb the excess grease. Add the cooked sausage to the lentils.
Add the chopped rapini to the lentils. Cook an additional 5-7 minutes until the rapini has wilted.
Top with grated parmesan cheese right before serving. This is great for the cool fall evenings.
Small Shares: 1/2lb Salad Mix, 1/3lb Spinach, 1/2lb Romanoes, 1 bunch Carrots, 1 bunch Radishes, 1 bunch Rapini, 1/2lb Broccoli, 1 tomato
Medium Shares: 3/4lb Salad Mix, 1/2lb Spinach, 3/4lb Romanoes, 1 bunch Carrots, 1 bunch Radishes, 1 bunch Rapini, 3/4lb Broccoli, 1 Tomato
Large Shares:1lb Salad Mix, 2/3lb Spinach, 1lb Romanoes, 2 bunch Carrots, 2 bunch Radishes, 2 bunch Rapini, 1lb Broccoli, 2 Tomatoes, 1 head Romanesco
Posted by Christine at 10:00 AM | Comments (0) | TrackBack
October 05, 2006
Session 1 Week 2 of Willie's Winter CSA
Well we seem to be off to a great start to our winter session. I have been out talking to new and return customers and everyone seems excited about the new season. This week I am going to include a couple of tried and true recipes that I think everyone will enjoy.
The apples that are in the boxes this week came from our friends at Brownfield Farms. They are called Honey Crisps. It is a small apple but packed full of taste.
Bread Salad
This is a rustic salad, one of the oldest around, and may also be called panzanella. It's basically a great way to use old bread and veggies which may or may not be at their prime. Classically, the ingredients might include grilled bread, tomatoes, peppers, onions, cheese, basil. When I make it, which is very often in the summer, it includes everything I find in the fridge which might be nice with bread. A recent batch for a potluck contained grilled bread, grilled sweet onions, grilled bok choy, grilled carrots, cubed manchego cheese, summer sausage from Skagit River Ranch, fresh basil, fresh radishes, some braising mix,and a balsamic vinaigrette.
The biggest key to success is grilling or baking your bread well so that it can absorb dressing and not get mushy.
First, remove most of the crust with a bread knife, then cut the loaf into several large chunks.
Toss in olive oil and the spices of your choice.
Grill or bake on low heat so the bread dries out well and gets good and crusty with some caramelization.
Any veggies requiring cooking can just be tossed with the same oil and spice, and grilled or baked at the same time.Once everything is cooked and cooled, chop into bite-sized pieces and mix together.
Add optional meat or cheese and salad greens last, once everything is completely cooled.If you won't be eating this immediately, bring your dressing on the side and apply just before serving.
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.
Small Shares:1 Delacata,1/3# Salad, 1bn Carrots, 1/3# Spinach, 1/2# Cauliflower, 1 Red Mustard, 2 Apples
Medium Shares:2 Delacata, 1/2# Salad Mix, 2 bn Carrots, 3/4# Cauliflower, 1bn Red Mustard, 4 Apples, 1 Head Lettuce
Large Shares:2 Delacata, 3/4# Salad Mix, 2 bn Carrots, 3/4# Spinach, 1 1/4# Cauliflower, 2 bn Red Mustard, 6 Apples, 1 Head Lettuce, 3/4# Haricot Vert
Posted by Christine at 12:14 PM | Comments (0) | TrackBack