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November 08, 2006
Session 2 week 3 & the flooding of Monroe
ATTENTION
As everyone has heard we have had a little extra water in the valley this week. Jeff and Brett have had to make some tough decisions business wise but the easiest one was to continue on with the winter csa. You are the backbone of the farm and we will do everything in our power to make sure you are still receiving the highest quality organic produce. None of the produce in the boxes this week was affected by flood water.
Small Share: Salad Mix 1/2 lb, Carrots 1 bunch, Spinach 1/4 lb, Parsnips 1 bunch, Fennel 1 bunch, beets 1 bunch, Potato 1, Squash 1 small
Medium Share: Salad Mix 3/4 lb, Carrots 2 bunches, Radishes 1 bunch, Spinach 1/2 lb, Arugula 1/4 lb, Parsnips 1 bunch, Beets 1 bunch, Potatoes 2, Squash 1 med, Happy Rich 1 bunch
Large Share: Salad Mix 1 lb, Carrots 2 bunches, Radishes 2 bunches, Spinach 1/2 lb, Arugula 1/2 lb, Parsnips 1 bunch, Beets 2 bunches, Potatoes 3, Squash 1 large, Happy Rich 2 bunches
Roasted Parsnips
1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced.
Preheat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes. Check often to avoid their getting mushy - especially if they are to be reheated later.
Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.
The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.
Serves 4.
Roasted Beet & Mixed Green Salad with Goat Cheese, Walnuts & Citrus Vinaigrette
1 lb - beets (red, chiogga, golden or a mixture)
6 cups – mixed greens
1 cup – toasted walnuts – chopped
5 ounces – goat cheese
5 ounces - citrus vinaigrette
1 tablespoon olive oil
pinch of salt and pepper
1/2 cup water
For the roasted beets:
Preheat the oven to 375 degrees. Wash the beets and trim both ends. Place them in a shallow baking pan and sprinkle with the oil, salt and pepper. Add the water, cover with foil and bake for approximately 1 hour or until the beets are easily pierced with a knife. Allow to cool slightly then rub the skin off with a paper towel. Cut into 1/4” dice.
For the citrus vinaigrette:
3 ea – Valencia oranges
2 ea – lemons
2 ea – limes
6 tablespoons – walnut oil
1 tablespoon shallots – finely chopped
1 teaspoon Dijon mustard
pinch of salt & pepper
Juice the oranges, lemons & limes into a non-reactive saucepan and reduce over medium heat until 2 tablespoons remain. Place into a small bowl along with the shallots and mustard. Add a pinch of salt and pepper then slowly whisk in the walnut oil.
In a large bowl, toss the greens, beets, nuts and goat cheese with 5 ounces of the citrus vinaigrette and divide among 6 plates.
Serves 6
Posted by Christine at November 8, 2006 09:18 PM
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