CSA Members 2011: Current Newsletter

Winter Delivery #2

Dear CSA Members,

Winter Greetings from the Boistfort Valley! The icy mornings make harvest a little challenging, but the Winter vegetables are holding up beautifully in the fields, so we have plenty of vegetables to share with you today. Most will store wonderfully until the holidays and beyond. The items with asterisks are from our farm. The other items are all grown organically here in the Northwest.

Don't forget to see our website for recipes and storage tips. Happy Cooking and Happy Holidays!

There's still time to sign up for our
January through May Winter shares!

See our CSA offerings & sign up now!

Simple Roasted Vegetables

Choose your preferences!

Use: Leeks, Beets, Carrots, Onions, Potatoes, Celeriac, Garlic, Squash, fresh herbs. . .

Clean and chop all vegetables into bite size pieces. Mince garlic and herbs and toss together with vegetables, olive oil, salt, pepper and a little garlic powder. Bake, covered at 400 degrees for approximately 1 hour. Uncover to brown as desired. Your oven time might be a little different than mine, so check the beets for doneness before serving :).

Celeriac Mash

ingredients

• 3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
• 12-ounces potatoes, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
• 1/4 cup whipping cream
• 2 tablespoons (1/4 stick) butter

procedure

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

Bon Appétit, February 2005

Baked Squash with Apple Stuffing

(I know I'm repeating myself on this one, but it's a great fit for the carnival squash.)

ingredients

• 1 large squash
• 2 sm. apples, unpeeled, diced
• 2 tbsp. diced celery
• 1/4 cup minced leeks or onion
• 1/4 cup chopped walnuts
• 2 tsp. butter
• 2 tbsp. water
• Dash of salt

procedure

Preheat oven to 400 degrees. Cut squash in half. Remove seeds. Place cut side down in a shallow baking dish with about 1/4 inch of water. Combine apples, celery, walnuts and leeks. Add butter and water. Put in small baking dish. Cover.

Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven. Fill with apple mixture.

Kabocha Squash Cake with Brown Sugar Cream

for brown sugar cream

• 1 tablespoon water
• 1/2 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1/3 cup (packed) golden brown sugar
• 3 large egg whites

for cakes

• 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
• 1 cup whole milk
• 1 vanilla bean, split lengthwise
• Nonstick vegetable oil spray
• 2/3 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 1/4 cup lager (mild-flavored beer)
• 1 large egg
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

procedure

For brown sugar cream:

Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

For cakes:

Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

Bon Appétit, Will Goldfarb, Room 4 Dessert, September 2007

Sautéed Swiss Chard with Onions

ingredients

• 1 large bunch Swiss chard
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, halved lengthwise and thinly sliced
• 1 garlic clove, finely chopped

procedure

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat, then cook onions and garlic with a pinch of salt and pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl. Add salt and pepper as desired.

Adapted from Gourmet, November 2007, by Gina Marie Miraglia Eriquez