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November 27, 2007
Session 3 week 2
I hope everyone had a good Thanksgiving. I am excited about being able to put a couple of new items in the boxes this week. I am sure most of you will be wondering what minutina is; it is a spear shaped salad green. It is best raw in a mixed salad. Sprouting Broccoli is exactly what it says. It is a great treat.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata, 1/2 lb Brussel Sprouts, 1 bn Fennel, 1 bn Radishes, 1 bn Leeks, 1 bn Minutina
Medium: /4 lb Salad Mix, 2 bn Carrots, 2 Delicata, 3/4 lb Brussel Sprouts, 1 bn Fennel, 2 bn Radishes, 1 bn Leeks, 1 bn Minutina, 1 lb Potatoes
Large: /4 lb Salad Mix, bn Carrots, 3/4 lb Brussels Sprouts, 2 bn Fennel, 3 bn Radishes, 1 bn Beets, 2 bn Leeks, 2 bn Minutina, 2 lb Potatoes, 2 bn Lacinato, 1/2 lb Sprouting Broccoli
Hearty Potato and Leek Chowder
3 Large leeks; cleaned and cut in 1/2-inch slices
2 tb Butter
1 lb Potatoes; peeled/diced
2 Large carrots; sliced thin
1 Medium onion; chopped
3 c Chicken broth
1 c Milk or cream
2 tb Fresh minced parsley -=OR=-
2 ts Dried parsley flakes
Salt & fresh ground pepper
To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into 1/2-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often. Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste.
Always Perfect Cream Of Carrot Soup
1 lb. carrots
1/2 lb. potatoes
6 c. chicken stock
1 1/2 tsp. thyme
1 tbsp. Worcestershire sauce
1 tsp. Tabasco
1 c. heavy cream
1 c. light cream
1-2 tbsp. butter
Thinly slice carrots. Cube potatoes. Boil vegetables in butter and chicken stock until tender. Stir in thyme. Using a hand blender or food processor, puree carrot mixture. Stir in Worcestershire sauce and Tabasco and cream. Heat through but do not boil. Salt and pepper to taste. Serve hot or cold.
Posted by Christine at 10:08 AM | Comments (0) | TrackBack
November 16, 2007
Session 3 Week 1
Happy Thanksgiving everybody! We had several request to get the email out early so everyone could plan for Thanksgiving so here it is.
Small:1/2 lb Salad Mix, 1 Bn Carrots, 1 Butternut Squash, 1/2 lb Brussel Sprouts, 1 Bn Thyme, 1 Celeriac, 2 Concorde Pears, 1 lb Potatoes
Medium: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 Bn Carrots, 1 Butternut Squash, 3/4 lb Brussel Sprouts, 1 Bn Rosemary, 1 Celeriac, 4 Concorde Pears, 2 lb Potatoes, 1 Bn Winter Bor Kale
Large: 3/4 lb Salad mix, 1/2 lb Spinach, 3 Bn Carrots, 2 Butternut Squash, 3/4 lb Brussel sprouts, 1 Bn Rosemary, 1 Celeriac, 6 Concorde Pears, 3 lb Potatoes, 2 Bn Parsnips, 1 Bn Red Chard
Celeriac Thins
Ingredients
10 oz Celeriac peeled
Oil for deep-frying
Sea salt
Fresh coriander
Instructions
Cut the celeriac into 1/4inch (5mm) chips.
Pat dry and deep fry for 2 minutes, then remove from oil.
When you wish to serve, fry off once again for 1 minute then quickly turn out on to kitchen paper, and sprinkle generously with sea salt and freshly chopped coriander. Serve immediately.
Carrot Cream Soup
1 lb Carrots, peeled
1 Onion ; chopped
1 tb Oil plus
3 tb Water
6 c Water
Salt
Pepper
1/3 c Fresh parsely;chopped finely
This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.
Posted by Christine at 07:16 PM | Comments (0) | TrackBack
November 12, 2007
Session 2 Week 4
I am still taking orders for session 3 and 4 if anyone hasn't signed up yet. I am also offering prorated amounts in case you will be gone for some of the time. Please feel free to call or email me with any questions.
I hope you enjoy everything in the box this week.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 lb Potatoes, 1/2 lb Brussel Sprouts, 1 Delicata Squash, 1/2 lb Spinach, 1/2 lb Happy Rich Broccoli
Medium: 3/4 lb Salad mix, 2 bn Carrots,, 2 lb Potatoes, 1 Celeriac, 1 lb Brussel Sprouts, 2 Delicata Squash, 1 bn Fennel, 1/2 lb Happy Rich Broccoli, 1 bn Parsnips
Large: 3/4 lb Salad Mix, 2 bn Carrots, 3 lb Potatoes, 2 Celeriac, 1 lb Brussel Sprouts, 1 bn Thyme, 2 Delicata Squash, 1 bn Fennel, 1/2 lb Spinach, 2/3 lb Happy Rich Broccoli, 2/3 lb Panther, 1 bn Lancinato
I am including one of my favorite broccoli cheese soup recipes. The first time I prepared it the kids didn't want to eat it because it looked "gross" but I made everyone try it and they love it. They now ask to take the leftovers for lunch.
The brussel Sprout recipe I am including is from Devra one of our csa customers. Enjoy
Broccoli Cheese Soup
INGREDIENTS:
About 2 to 1/2 pounds broccoli
1 cup chopped green onion
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
1 cup light cream or half-and-half
1 cup shredded American or mild Cheddar cheese
1/8 teaspoon ground nutmeg, freshly ground if possible
salt and white or black pepper to taste
PREPARATION:
Cut enough broccoli florets to measure about 2 cups. Cut remaining broccoli into 1-inch pieces, discarding thicker tough stems. In separate pans, cook florets and broccoli pieces in lightly salted boiling water for a few minutes, or until just tender.
Florets will not take long to cook. Immediately rinse with cold water to stop cooking; drain. Refrigerate florets until serving time.
In a large saucepan sauté green onions in butter until tender; about 1 to 2 minutes. Sprinkle in flour and cook one minute longer, stirring constantly. Remove from heat and stir in chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to the broth then puree mixture in an electric blender in batches until smooth; return to pan. Just before serving, blend in cream and cheese. Cook gently, stirring, until cheese melts. Add nutmeg, salt, and pepper. Add reserved florets and heat through.
Broccoli cheese soup serves 6.
Roasted Brussels Sprouts with Lemon-Garlic Sauce (makes 4 servings)
1 lb. Brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
6 cloves garlic
1 teaspoon lemon juice
1. Preheat the oven to 400 degrees. Toss the Brussels sprouts with two Tablespoons olive oil, half a teaspoon of salt, and the black pepper. Arrange them on a baking sheet.
2. Toss the garlic cloves with enough olive oil to coat them, wrap them in foil, and place them in a separate corner of the same baking sheet.
3. Roast the Brussels sprouts and the garlic for about half an hour, until the Brussels sprouts start to brown, and you can smell the garlic.
4. When the garlic is cool enough to handle, squeeze the pulp out of the skins and mash it with a fork. Mix it with the remaining olive oil and salt, as well as the lemon juice. Serve the sauce on the side, for dipping, or toss the roasted Brussels sprouts with it before serving.
Posted by Christine at 03:23 PM | Comments (0) | TrackBack
November 06, 2007
Session 2 Week 3
Time flies when you have good food on your table (or in your stomach!) All of the food in the boxes this week came from our farm.
I am enclosing pledge cards. Puget Sound Fressh is asking everyone to pledge to have at least one local food on your table this Thanksgiving. You can mail the pledge cards in or go to the website on the card and pledge.
Small:1/2 lb Salad Mix, 1 bn Carrots, 1 hd Panther, 1/3 lb Arugula, 1 bn Collards, 1 med Butternut Squash,1/2 lb Romanesco, 1 bn Turnips
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 hd Panther, 1/2 lb Arugula, 1 bn Collards, 1 med Butternut Squash, 1 bn Rosemary, 3/4 lb Romanesco, 1 Storage Onion
Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 bn Fennel, 2 sm Butternut Squash, 2 bn Rosemary, 1 lb Romanesco, 2 Storage Onions, 1/2 Tendersweet Cabbage, 6 hd Baby Lettuce
Arugula Pesto Recipe
I prefer a mild garlic flavor that you can achieve by using roasted garlic. The 1/2 raw garlic clove is added for a little kicker. The first time I made this pesto it was with only raw garlic and it was a little overwhelmingly garlicy. Using roasted garlic is a great way to still have the garlic flavor but without the intensity.
2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
Makes enough pesto sauce for an ample serving of pasta for four people.
Awesome Collard Greens
6-8 servings 40 min 10 min prep
1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste
Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, the reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.
Posted by Christine at 12:37 PM | Comments (0) | TrackBack