In your share this week
heirloom popcorn
spinach
lettuce
carrots
parsley
beira kale (similar to collard greens)
russet potatoes
brussels sprouts
parsnips
celeriac
baby leeks
Your final share will be bagged instead of boxed so you don't have to worry about returning the box, please remember to return any wax boxes at the last pick up.
A note about your popcorn
The popcorn in your share still needs to finish curing before it will be ready for popping. We recommend allowing it to cure for another 4 to 6 weeks before popping. The best way to do this is to place 3 to 6 ears in a mesh bag. Hang the bag in a warm, well-ventilated room. To remove the kernels once cured, grab a cob with both hands and twist in opposite directions to loosen the kernels. Run your hand down the length of the cob, separating the kernels from the cob. Store the popcorn in airtight container in a dry, dark place. To test the popcorn pop 3 to 4 kernels. if they all pop it is ready. You can also place the whole cured ear of popcorn (remove husk completely) in a small brown paper and pop in a microwave.
Irish Stew
1 tbsp. olive oil
2 lbs. boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 tsp. salt
black pepper
1 cup chopped carrots
1 parsnip chopped
4 cups stock or water
2 cups potatoes chopped
1 cup coarsely chopped leeks
2 celeriac peeled and chopped
chopped fresh parsley
1. Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add all the vegetables except for the parsley and cook alongside the meat for a few minutes. Stir in the stock or water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until vegetables and meat are cooked and tender. Serve topped with chopped fresh parsley.
Glazed Baby Carrots and Brussels Sprouts
baby carrots, topped and trimmed
brussels sprouts
1 cup chicken broth
4 tbsp. butter
1/4 cup brown sugar
1/2 tbsp. black pepper
1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to a bowl of ice water using a slotted spoon. Return water to a boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables.
2. Bring broth, butter, and brown sugar to a boil in a large heavy skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add brussels sprouts and pepper. Cook until heated through stirring occasionally, about 4 minutes.
Beira Kale Salad with mango and pepitas
1 bunch beira kale stalks removed, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
kosher salt
2 tsp. honey
freshly ground black pepper
1 mango, diced small (about a cup)
small handful toasted pepitas (pumpkin seeds)
1. In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
We will begin sign-up for the 2012 season CSA in a few weeks and of course this years members get first priority, if you feel that a CSA share isn't ideal for you we also offer a Greenbucks program where you can chose your own vegetables, contact Tim Garboski @ afrmr@aol.com if this is something you might be interested in.
Thank you all for a wonderful season! Have a Happy Thanksgiving and a great winter, see you next spring.
In your share this week
baby spinach
arugula
baby lettuce
carrots
leeks
russet potatoes
sweet potatoes
parsnips
brussels sprouts
curly kale (not pictured)
Sweet Potato French Toast
1/4 cup cooked, mashed sweet potatoes
4 eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 slices whole wheat bread
1. Whisk together the sweet potato, eggs, cinnamon and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
2. Heat a large, lightly-oiled skillet over medium heat. Cook the french toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.
Curly Kale Puttanesca
1/2 (16 oz.) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 garlic cloves, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 oz.) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
1 bunch coarsely chopped curly kale
1 (4 oz.) can sliced black olives, drained
1/2 cup grated parmesan cheese, or to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated parmesan cheese.
Parsnip Ginger Soup
2 tbsp. olive oil
1 lb. parsnips, cut into 1 inch chunks
1 large onion, cut into large dice
1 tbsp. butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 tsp. ground ginger
1/4 tsp. cardamom
1/4 tsp. allspice
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 cups half and half or whole milk
salt and pepper to taste
garnish: sauteed hazelnuts and dried cranberries
1. Heat oil over medium-high heat in a large, deep saute pan until simmering.
2. Add parsnips, then onion, saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a caramel color, about 10 minutes longer.
4. Add ginger, cardamom, allspice, and cayenne pepper; continue to saute until fragrant, 30 seconds to a minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. Using a blender puree until very smooth, 30 seconds to 1 minute.
7. Return to pan; add enough half and half so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Caramelized Brussels Sprouts with Pistachios
1 lb. brussels sprouts
2 tbsp. butter
1 small red onion, cut into strips
1 tbsp. red wine vinegar
1-1/2 tsp. white sugar
salt and pepper to taste
2 tbsp. coarsely chopped pistachios
1. Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender but crisp.
2. Melt the butter in a deep skillet, add the onions and vinegar; cook until onions brown.
3. Add the brussels sprouts, and sugar. Saute over medium heat unti brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.
In your share this week
rosemary
carrots
tuscan kale
celeriac
leeks
arugula
sweet potatoes
potatoes
parsnips
brussels sprouts
red and/or green cayenne peppers
hot paper lantern and caribbean red habanero peppers
Sweet Potato Bread
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potato
1/2 cup chopped pecans
1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon, and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped pecans.
2. Pour batter into greased 9x5 inch loaf pan. Bake at 350 degrees for about 1 hour.
Hot Pepper Jelly (you might want to wear rubber gloves when working with habaneros)
8 half pint canning jars with lids and rings
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 cup shredded carrots
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin
1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
Habanero Hot Sauce -See newsletter week #17 for recipe ( really good but actually not very hot)
and very easy to make.
Autumn Minestrone
2 tbsp. olive oil
1 cup chopped leeks
2 garlic cloves, minced
2 1/2 cups sweet potato cubed
2 celeriac bulbs peeled and cubed
1/2 cup carrots diced
2 1/2 cups potatoes cubed
1/2 cup parsnips diced
1 tbsp chopped rosemary
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. pepper
6 cups veggie or chicken broth or water
1 bunch tuscan kale chopped
1 medium size can diced tomatoes
1 1/2 cups cooked or canned cannellini beans
Warm the oil in a large soup pot on medium heat. Add the leeks and garlic, and saute for 5 minutes. Add the sweet potato, celeriac, carrots, parsnips, potatoes, rosemary, oregano, salt, pepper, and broth or water and cook for 10 minutes or until the potatoes are almost done. Add the kale, tomatoes, and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Brussels Sprouts in Sherry Bacon Cream Sauce
1 tbsp. salt
1 lb. brussels sprouts, halved lengthwise
2 tbsp. olive oil
sea salt and black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped
1 garlic clove minced
1/4 cup cream sherry
1/2 cup heavy cream
1. Dissolve 1 tbsp. salt in enough water to cover the brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
2. Preheat oven to 475 degrees.
3. Place the bacon in a large deep skillet and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
4. While the sauce is cooking, lay the brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
