2015 CSA Week 25
November 18, 20152015 CSA week 25 November 18th
In The Box
Bunch Baby Fordhook Chard
Sugarsnax Carrots
Green Cabbage
Bag of Winter Salad Mix
Pie Pumpkin
Onions
Russet Norkota Potatoes
Hello,
Sooooo………..We made it to the end of the CSA growing season and yesterdays weather during harvest was a dramatic punctuation and a fitting expression of how this season felt. Tossed around at the will of the elements!
While I feel this year was a mild improvement over last season there is plenty of room for improvement as we gain a stronger foothold on the new land. We have already started the planning process for next season and are looking at making some significant changes in how we do things. I’ll send out regular notes through the winter to keep you all informed as to what we’re thinking and illicit feedback.
As we approach Thanksgiving in the wake of the recent tragedy in Paris the perspective of gratitude has never been clearer. Many of you have been with us for years and have supported us through good years and bad. Some of you are new members and we hope that even in this challenged year we were able to come close to meeting expectations.
However long you have been with us, we are truly thankful that you chose to support us in this whackadoodle adventure. With so much access to fresh local food in our community it is truly an expression of values to join a CSA and we hope that if we aren’t the farm for you that you consider one of the other CSA’s in the area. All of us are a little different. The Portland Area CSA Coalition website is a good place to compare local CSAs.
From all of us here at the farm we wish you a wonderful Thanksgiving and a warm and safe winter.
Enjoy,
Dave
P.S.
We’ll be swinging by the pick up sites the week after next so if you could try to return your empty box or tote by then it would be appreciated.
Diogenes, the ancient Greek philosopher, once advised a young courtier, “If you lived on cabbage, you would not be obliged to flatter the powerful.”
To which the courtier replied, “If you flattered the powerful, you would not be obliged to live upon cabbage.”
RECIPES:
Cabbage and Carrot Slaw
Serves 6. adapted from Gourmet
4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a large bowl toss together the carrot and the cabbage. In a small bowl whisk together the vinegar, the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw well.
Braised Cabbage adapted from the Victory Garden Cookbook
two ways: butter braised and broth braised:
Butter Braised:
4-6 T butter
2-3 t curry powder (optional)
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
S & P to taste
Heat 4 T of the butter with curry powder (if using) in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5-6 minutes, stirring occasionally, or until the cabbage is tender. Season with S & P. Add more butter if you like. (Makes 4-5 cups)
Broth Braised Cabbage
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
1/2 Cup chicken, beef or vegetable broth
S & P to taste
2 T butter (optional)
Put all ingredients in a covered saucepan, bring to a boil, and cook for 5-6 minutes or until just tender, stirring or tossing occasionally. Or, cook covered in a preheated 350 degree oven for 20 minutes or longer, until tender. The timing depends on the cabbage variety and the size of the slices. (Makes 4-5 cups)
* substitute wine for broth or butter
* use bacon or duck fat rather than butter
CHARD
Greens Tacos
This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Please note the amounts given are approximate, I don’t measure anything when I make these. You could use more or less of any one of these ingredients. Serves 2-3
3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces
2 teaspoons cooking oil
2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek…..)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones
Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
IDEAS FOR CHARD
– Saute chard with garlic in olive oil. Put a cover on the pan and allow chard to steam for about 5 minutes. Add a squeeze of lemon juice and , if desired, some hot pepper flakes before serving.
– Blanch the leaves and add to soup. Try substituting chard for spinach or arugula in soup recipes.
– Make a gratin with the stems: Boil the stems until tender (about 30 minutes). Put them in a gratin dish, add seasonings (such as a little garlic and parsley), top with a bechamel sauce and cook under broiler until golden brown.
– Blanch the whole leaves and stuff them with meat or vegetable fillings.
Food writer Fay Levy says that in Lebanon, chard leaves are wrapped around rice fillings, like grape leaves.
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