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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 October 5, 2006 12:14 PM
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