16 November 2011
Winter Delivery #1
Dear CSA Members,
The cold has settled in, and the season has slowed considerably, which means that we get to take a little more time in the kitchen! Mike and I are looking forward to some great baking and roasting with the Winter abundance in this week's boxes. Most everything we have included today will store well in your refrigerator or pantry, so don't feel overwhelmed! You can expect at least a week of storage on nearly everything in the box, chanterelle mushrooms and radish greens being the only exception, and with care, your vegetables will last much longer in great condition. Please see our Storage Tips page for more details on how to store fresh produce.
Two quick notes on the box contents:
1. Chanterelles are wild harvested mushrooms, and should NOT be eaten raw. Please cook before eating. I do not advise giving wild mushrooms to small children, even if they have been cooked.
2. The Gourds (which are bagged) are for decoration. They are NOT edible.
What's in the Box:|
Gourds (NOT edible!)
for brussels sprouts
- 1 lb Brussels sprouts, trimmed and halved lengthwise
- 2 Tbsp olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 2 Tbsp vegetable oil
- 2 leeks, sliced and separated into thin rings
- 2 Tablespoons unsalted butter
- 1/2 lb fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- Dash of dry white wine
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Put oven rack in upper third of oven and preheat oven to 400°F.
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes. Saute leeks while Brussels sprouts roast.
Sauté mushrooms and assemble dish:
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and cook, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/6 cup) and remaining butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
Adapted from Gourmet, November 2006
Choose firm, heavy parsnips. These are tasty eaten just like fries, sprinkled with a little malt vinegar.
- 1 lb. parsnips, scrubbed & peeled if needed
- 2 Tbs. olive oil
- 1 generous pinch cayenne
- A pinch salt; more to taste
- 2 cloves garlic, minced
Position an oven rack on a lower-middle rung; heat the oven to 425°F. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick, discarding any woody core. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne, and salt over all; toss to mix and coat well. Roast for 15 min., stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 min. Let cool slightly, taste for salt, and serve.
*farmer's note: Tossing parsnip sticks in olive oil ensures even coating. Try alternative seasonings such as nutmeg with salt and pepper.
recipe by Amy Albert
- 9 tablespoons unsalted butter, room temperature, divided, plus more
- 3/4 cup plus 3 tablespoons unbleached all-purpose flour
- 3 tablespoons coarse yellow cornmeal or polenta
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar, divided
- 2 medium pears (about 1 pound)
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 1/2 cup whole milk
- Whipped cream or caramel gelato (optional)
- Special equipment: An 8"-diameter round cake pan with 2"-high sides
Preheat oven to 350° F. Butter pan; line bottom with a parchment-paper round. Whisk flour, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.
Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed.
Mix remaining 3/4 cup sugar, 8 tablespoons butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mix in 3 additions, alternating with milk in 2 additions, beginning & ending with flour mix.
Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.
Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around inside of pan to release cake. Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.
Bon Appétit, November 2011, by Karen DeMasco