CSA Members 2010: Newsletter Archive

We have included the last of 2010's Winter squash and onions in today's delivery. I am sad to say that despite the abundance of these crops, they really suffered from all the rain we received in early September. We traditionally rely on those early September days to ripen and cure the Autumn crops, and instead, they just soaked up water. We have sorted everything carefully to ensure you receive the best quality -- please forgive us if you find a soft spot. Working under the laws of Nature is often challenging, and this season illustrated how much the weather affects us.

We still have Boistfort Valley Farm honey available. Please contact me to place an order, or use the button below to order. Honey ordered by January 15th will be delivered with the January shares.

Please remember to keep your empty boxes, or return your empty boxes to your drop site just before the January pick up. We will not pick up empty boxes before this time, and would like to keep the drop sites tidy for our wonderful hosts! Thank you!

Summer shares are now available!

See our CSA offerings & sign up now!

Root Vegetable Gratin

This is even better reheated the next day!

Special equipment: an adjustable-blade slicer; a 3-quart gratin or other shallow flameproof baking dish.

ingredients

• 1 lb parsnips
• 1 medium celery root (celeriac - 3/4 lb total)
• 1 lb sweet potatoes
• 1 1/2 lb baking potatoes
• 12 teaspoons salt
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup reduced-sodium chicken broth
• 1 3/4 cups plus 2 tablespoons heavy cream

procedure

Put oven rack in upper third of oven and preheat oven to 400°F.

Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer. Transfer to a large bowl.

Peel celery root and all potatoes (prepare potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.

Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

Cooks' notes: Gratin, without final addition of cream (2 tablespoons), can be baked (but not broiled) 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes. Drizzle with cream and broil just before serving.

Adapted from Gourmet, November 2006

Cream of Parsnip Soup

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.

ingredients

• 2 teaspoons unsalted butter
• 1 cup diced shallots (about 3)
• 1/4 cup diced onion
• 3/4 cup white wine
• 3 1/2 cups peeled, chopped parsnips
• 4 cups low sodium chicken stock (see Chef's notes, below)
• 3/4 teaspoon white balsamic vinegar
• Pinch pepper
• 3/4 cup half-and-half

procedure

In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.

Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

Chef's notes:

• Canyon Ranch's chefs recommend making your own chicken stock or using natural brands such as Imagine or Pacific Natural Foods, which tend to be low in sodium and are free of artificial ingredients.
• For a pretty garnish, top the soup with chopped parsley and roasted parsnips: Simply peel and cut one large parsnip into thick matchsticks, toss with a small amount of olive oil and sea salt, and roast in a preheated oven at 450° until soft and brown, about 20 minutes.
• Take care when puréeing hot liquids. If using a standing blender, cool the liquid slightly before pouring it in, and cover the blender's lid with a kitchen towel to avoid burns from escaping steam. If using an immersion blender, submerge the blender in the liquid before turning it on to avoid splatters.

Epicurious, March 2006, Recipe developed by the kitchens of Canyon Ranch

Kale with Sautéed Apple and Onion

ingredients

• 1 medium apple, peeled, quartered, and cored, cut into 1/4-inch wedges
• 2 tablespoons olive oil
• 1 medium onion, cut into 1/4-inch wedges
• 1/4 teaspoon curry powder
• 1 lb kale, tough stems and ribs removed and leaves coarsely chopped
• 1/4 cup chicken or vegetable broth
• 1/4 cup apple cider

procedure

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Remove from pan.

Add kale, broth, and apple cider to the pan and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Return apple and onion to the pan and cook until just heated through.

Salt to taste.

Adapted from Gourmet, December 2000

Simple Puréed Rutabaga

Rutabaga, with its sweet/spicy flavors, is wonderful cooked and mashed as you would a potato. Give it a try!

ingredients

• 2 lbs rutabaga, scrubbed and peeled as needed, cut into chunks
• 2-3 Tbsp butter

procedure

Boil rutabaga (or steam, it will take a bit longer) until quite tender, 45-60 minutes. Drain well and purée as desired. Warm over medium heat and stir in butter to melt. Season as desired with salt and pepper.

Beet-Kale Salad Recipe

ingredients

• 6 large beets, chopped into bite-size pieces
• 6 kale leaves, roughly chopped
• 1 garlic bulb
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• feta cheese
• 1/2 cup walnuts
• course salt
• pepper

procedure

Preheat oven to 350 degrees.

Toss beets with olive oil, pepper and coarse salt in a baking dish. Cut tips off garlic bulb and lay it flat in the midst of the beets. Cook for 45 minutes.

Add walnuts and kale. Cook for approximately fifteen minutes.

Move salad to a bowl and toss with vinegar and crumbled feta. Enjoy at room temperature, or cold.

June 25, 2009, Naomi Lewis

Apple-Cherry Tartlets

These individual desserts have a spiced fruit filling that's a modern version of mincemeat.

Ingredient info: Whole wheat phyllo dough is available in the frozen foods section of Whole Foods markets and some natural foods stores.

for Filling

• 2 pounds Pink Lady apples, peeled, cored, cut into 1/2-inch cubes (about 8 cups)
• 1 cup dried tart cherries
• 1/2 cup (packed) golden brown sugar
• 1/4 cup fresh orange juice
• 3 tablespoons butter
• 1/2 teaspoon finely grated lemon peel
• 1/2 teaspoon finely grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of coarse kosher salt
• 2 tablespoons brandy

for Phyllo

• 16 14 x 9-inch sheets frozen regular phyllo pastry or whole wheat phyllo pastry, thawed
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup (about) golden brown sugar, divided

procedure

For filling

Combine apples and next 11 ingredients in heavy large saucepan. Cook over medium heat until apples are tender, stirring frequently, 30 to 35 minutes. Add brandy and simmer until brandy is absorbed and apples are very tender, about 7 minutes longer. Cool apple mixture completely. DO AHEAD: Filling can be made 2 days ahead. Cover and chill.

For phyllo

Line 2 large rimmed baking sheets with parchment paper or silicone liners. Place phyllo stack on work surface; cover with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush lightly with some of melted butter. Top with second phyllo sheet; brush lightly with melted butter. Fold phyllo in half, forming 9x7-inch rectangle. Brush lightly with melted butter and sprinkle with 2 teaspoons brown sugar; using fingers, distribute sugar evenly over phyllo. Fold phyllo in half again, forming 7 x 4 1/2-inch rectangle. Brush with butter and transfer phyllo rectangle to 1 prepared baking sheet. Using fingers, gently push in corners of phyllo pastry and fold up sides of crust, creating rustic irregular pastry shell with 2 3/4- to 3-inch plain center and 1/2-inch-high sides. Brush pastry shell lightly with melted butter. Repeat procedure with remaining phyllo sheets, melted butter, and brown sugar, placing 4 phyllo pastry shells on each prepared baking sheet, spacing apart. DO AHEAD: Phyllo pastry shells can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.

Position rack in center of oven and preheat to 375°F. Divide apple filling among phyllo pastry shells (about 1/3 to scant 1/2 cup for each). Brush filling lightly with melted butter. Sprinkle 1 teaspoon brown sugar over apple filling on each. Bake until phyllo is golden brown, 20 to 22 minutes. Cool tartlets on baking sheets on racks until just warm, about 20 minutes. Serve slightly warm or at room temperature.

Bon Appétit, November 2010, by Jeanne Kelley