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Archive for October, 2011

CSA #21, 10/21

CSA #21, 10/21

Finally the figs are ready!

Milwaukie bike ride visited our Farm

 

 

 

 

 

This weeks bounty!

 

Sunchokes – Also called Jerusulam artichokes. These delicious tubers are in the aster family, which is the same as common plants like lettuce, artichokes, calendula, and sunflowers.   The stem and leafy part of the plant tower 10-13 feet tall with small yellow flower “bursts of sun” that opened when the overcast skies became more frequent in late september.  Sunchokes have some health benefits “Because normal digestion does not break inulin down into monosaccharides, it does not elevate blood sugar levels and may, therefore, be helpful in the management of diabetes.”(Wikipedia).  Delicous thinly sliced and steamed, sautéed, or roasted.  If boiled they become mushy.  I hope you enjoy their nutty, sweet artichokey nature.

Beet Bunches – Golden, early wonder (red), chioggia (candy striped), yellow cylindrical

Potatoes

Parsley and Green Coriander Bunch

Kale – Red Russian (saved seed from my Mom’s garden) or lacinat

Arugula – Yummy! A combination of an early September planting and “a – rougula”; wild volunteers from previous plantings:)  Great wilted or fresh.

Garlic

 

RECIPES

 

Warm Sunchoke and Potato Salad

Adapted from the http://www.foodnetwork.ca/recipes/Vegetables/recipe.html?dishid=3255

Ingredients

Vegetables

  • 1/2 pound Sunchokes, (Jerusalem Artichokes)
  • 3/4 pound potato

Dressing

  • 4 shallot or half medium onion, finely chopped
  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons water
  • 1/4 cup groundnut, grape seed, sunflower, or canola oil
  • coarse salt, and freshly cracked black pepper

Assembly

  • fresh chopped parsley or bolting cilantro, to taste
  • coarse salt, and freshly cracked black pepper


Directions

Vegetables

  1. In 2 separate saucepans, simmer the sunchokes and potatoes in lots of salted water. (It is best to cook the vegetables separately to preserve the delicate flavour of each vegetable.)
  2. Cook both the potatoes and sunchokes until soft, about 15 to 20 minutes.

Dressing

  1. Put the shallots in a large bowl.
  2. Add the vinegar and water and whisk in the oil.
  3. Season the dressing with salt and pepper.

Assembly

  1. Drain vegetables and while they are still warm toss with the vinaigrette.
  2. Allow the salad to rest for 10 minutes so the vegetables absorb the dressing.
  3. Stir in parsley and/or bolting cilantro-coriander and serve warm.

 

 

Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche

From http://www.epicurious.com/recipes/food/views/Sauteed-Halibut-with-Arugula-Roasted-Beets-and-Horseradish-Creme-Fraiche-358351#ixzz1bS4pgyTc

  • 6 halibut fillets, 5 to 6 ounces each
  • 1 lemon, zested
  • 1 tablespoon thyme leaves
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces arugula, cleaned
  • Roasted beets with Horseradish Crème Fraîche
  • 2 tablespoons super-good extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

preparation

Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight.

Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.

Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season the fish on both sides with salt and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it’s lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it’s almost cooked through. Be careful not to overcook the fish. When it’s done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.

Scatter half of the arugula over a large platter. Arrange the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the arugula among the beets, so you can see the beets peeking through. Nestle the fish in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.


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CSA #20, 10/14

Weeding kale and arugula

CSA #20

 

Amy with the beautiful farm bouquets she picked for you

 

 

 

 

 

 

 

 

 

 

Hi! Here’s the box and some tips and info:

Tomatillos – They are green and have a husk.  Tomatillo plant grows like tomatoes.  They have a much longer self life than tomatoes and make a great salsa.

Green Tomatoes – You can leave them on countertop to ripen or fry them up.  The dark spots on some are from the cold weather.

Onions

Spaghetti Squash – Most of them 4-5 pounds so have your friends over for “spaghetti” dinner.  Spaghetti squash are a winter squash, but differ than most other varieties in that they have a higher water content and when cooked the flesh separates into spaghetti like strands.   It is a good replacement for pasta.

Rainbow Carrots– Orange, atomic red and yellow carrot varieties

Salad Mix – Lettuces, brassicas, purslane and flower petals

Basil – This time for real it’s the last picking.  We salvaged the last leaves that don’t have blackening from the cold weather.  Enjoy!

Green Beans – Last pick that half of the lucky boxes got…

Flower Bouquets – Volunteer Amy made the sweetest bunches.  She bounced around the entire farm finding all kinds of beautiful plants to go in the bouquets.  The magenta is amaranth, the yellow flowers are from the sunchoke plants, a root you will find in future boxes.

 

RECIPES

TOMATILLO SALSA VERDE

Melanie’s recipe

Ingredients

4-6 Tomatilloes

1 clove garlic

1/4 cup chopped onion

1 hot pepper

1/2 teas salt

1/2 cup corn (optional)

1 medium sweet pepper (optional)

1/4 cup cilantro

1/4 cup water

 

Dry roast tomatillos (leave husks on)  and sweet  peppers on cast iron until some spots blackened, stirring occasionally.  It takes 5-8 minutes.  (Other option is to roast the tomatillos (de husked), garlic ,onion and pepper in oven, turning once).  Cut garlic and onion clove into 4 or 5 chunks,  add the rest of the ingredients and blend until smooth.  Let marinate 30 minutes before serving.  Keeps about a week in the fridge.

 

 

SPAGHETTI SQUASH PASTA

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil
CLASSIC FRIED GREEN TOMATOES

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

 

Ingredients:

  • 4 to 6 green tomatoes
  • salt and pepper
  • cornmeal
  • bacon grease or vegetable oil

Preparation:

Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish – delicious with breakfast!

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CSA # 19, 10/6

CSA Box #19

Wet and chilly, fresh earth , greens and roots bursting out of the ground–thus speaks the farm.  We bundle up and get warm from the movement of pulling plants, clearing rows, pitchforking beds, throwing cover crop and raking it in.  All of the beds that need cover cropping are planted.  This feels great! We’ll be mulching several beds instead of cover cropping as well for the winter.  The ducks will enter the field for the first time to clear out pests and spread their fertility.   Fall rains purify and the farm seems to sign in relief.

We have these goodies this week:

Huge Greens bunch – beet greens, chard, spicy mustard, kale

Herb Bunch –  parsley, bolting cilantro (coriander), thyme, chocolate mint, lemon  and cinnamon basil

Turnips – purple globe yum tender and melt in your mouth

Beets

Hot and Sweet Pepper – again larger peppers are sweet, and watch out for little ones

Eggplant

Tomato – I hope you enjoy the last few ripe ones.  Green to come!

Delicata – These  nutty, sweet winter squash are one of my favorite. The skin is tender and seeds can be easily fried up or roasted too.

RECIPES

Delicata Squash Soup

Adapted from http://www.foodandwine.com

  1. Three pounds mixed delicata squash (halved lengthwise and seeded) and potatoes
  2. 3 tablespoons unsalted butter
  3. Salt and freshly ground pepper
  4. 1 small onion, chopped
  5. 1 small thyme sprig
  6. 3 cups vegetable stock, chicken stock or canned low-sodium brothg
  7. 1 1/3 cups heavy cream
  8. 1/4 cup crème fraîche (optional)
  9. 1 small black truffle, shaved (optional)
  1. Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
  2. In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
  3. Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.
Make Ahead The strained soup can be refrigerated for up to 1 day
Roasted Carrots and Turnips
Preheat oven to 400 degrees.
Cube Turnips, carrots.  Add other roots, potatoes or onions if desired.  Toss in bowl with olive oil and salt.
While roots are roasting, sautee sage or thyme in oil or butter.  Top roots with the herb infused oil/butter and chopped parsley. Yummy!

Fall Crops

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