Fall CSA week #3

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.