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October 23, 2007
Session 2 week 1
Welcome back everyone ! We have included some fruit from Tiny's Organic again. I hope everyone enjoys the pluots. They are one of my favorites and hopefully they will become one of yours also.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1/2 lb Spinach, 1 Delicata squash, 1 bn Parsnips, 4 Pluots, 1 hd Panther, 1 bn Parsley
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 Delicata squash, 2 bn Parsnips, 6 Pluots, 2 Cippolini Onions, 6 hd Baby Lettuce, 2 bn Parsley, 1 lb Brussel Sprouts
Large: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata squash, 2 bn Parsnips, 8 Pluots, 1 hd Tendersweet, 4 Cippolini Onions, 1/2 lb Arugula, 8 hd Baby Lettuce, 2 bn Parsley, 1 lb Brussel Sprouts
Here are a couple of recipes that I hope will help you enjoy the produce this week. I am including two brussel sprout recipes for you to chose from and also a parsnips recipe. The bounty this time of year is so much fun to explore and try different ways to prepare the "old standbys". Enjoy the box.
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!
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.
Peppery Parsnip Fries
4 Parsnips, peeled
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
DIRECTIONS
Cut parsnips lengthwise into 2-1/2-in. x 1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
Line two 15-in. x 10-in. x 1-in. baking pans with foil; coat the foil with nonstick cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.
Posted by Christine at October 23, 2007 12:40 PM
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