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December 18, 2007
Session 4 week 1
We are excited to begin the last session of the winter season this week. Thank you everyone that is a returning cutomer and welcome new customers.
We have discovered that about 1 in every 15 brussel sprouts is brown on the inside so please cut the sprouts in half before cooking. It seems that the sprouts are the hit of the season and we want to keep everyone happy.
We hope you enjoy the boxes this week. Have a happy holiday.
Small:1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata Squash, 1/2 lb Spinach, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 hd Garlic, 1 lb Potatoes
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata Squah, 1/2 lb Mache, 2 ea Celeriac, 3/4 lb Brussel Sprouts, 1 bn Collards, 2 hd Garlic, 1 bn Radishes
Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 Delicata Squash, 3/4 Mache, 3 ea Celeriac, 1 lb Brussel Sprouts, 2 lb Potatoes, 1 bn Parsnips, 2 bn Beets, 6 hd Baby Lettuce
Delicata squash is a nice mild tasting and delicious squash. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.
Squash with Herbs
Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.
Cream of Lamb's Lettuce and Mushroom Soup
You can serve this soup hot or cold.
Ingredients for 4 servings
300 g (10 oz.) or 2 baskets of mache (lamb's lettuce)
A few ceps (porcini) or chanterelle mushrooms
1 French shallot
1 bunch of chervil
1 tbsp. olive oil
500 ml (2 cups) chicken stock
6 g (1 tsp.) sugar
150 ml (10 tbsp.) liquid crème fraîche or heavy cream
Salt and pepper
Method
Rinse the lamb's lettuce under running water.
Peel and finely chop the shallot; sauté it in olive oil in a large saucepan.
Add the lamb's lettuce and chervil that has been washed, dried and chopped.
Sprinkle with sugar and cook for a few minutes before adding the broth.
Cover and cook 15 minutes longer.
Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet.
Purée the soup in a blender and add the cream.
Reheat for a few minutes before serving with grilled ceps or chanterelles.
Posted by Christine at December 18, 2007 08:17 PM
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