2012 CSA week 18
October 3, 20122012 CSA week 18, October 3rd
In The Box
1 bunch Winter Radish (Watermelon)
1 head Butter Lettuce
1/2 lb Pimente di Padron Peppers
1 1/2 lb Fingerling Potato
1 bunch Russian Kale
1 bunch Celery
1 or 2 Red Peppers
1 Butterscotch Melon
1 pint Cherry Tomatoes
1 or 2 Eggplant
The return of the Hustle! No, not the seventies disco dance craze (not to say I don’t have the moves) but a return to the hectic pace of spring. Though busy during the summer months it is a methodical mania, underscored with a sense that everything will magically get done in time, on time. Each activity with it’s own place in the weekly schedule. With the inevitable rains looming there is a mindbending list of tasks to accomplish in a window of time that is unpredictable. Last nights mild frost a reminder that the window could close any second. The local farm text tree buzzed yesterday as we all made sure each other had heard the frost warning and the ghostlike veil of row cover covers the farm once more. Almost halloween like as white floating fabric is draped over all but the most hardy crops. More appreciation of my crew as we worked late knowing that if the weather dipped even slightly below forecasted temperatures it would be the end for some crops. If we ran out of time or daylight, what would we sacrifice…..the eggplant, the tender shoots or recently seeded radishes and greens? Thankfully we got it all done and we ended the day knowing that we had done what we could, The rest was out of our hands. A brief celebratory boogie was in order ( I told you I had the moves!)
A transitional box this week as we move into more fall crops. The first of the kale and some winter radishes accompany the tail end of summer’s crops. The winter radishes are a Chinese heirloom know in the west as Watermelon radishes and elsewhere as Beauty Heart or the more graphic Red Meat. Once you cut into these crisp, midly spicy roots you’ll see why. Somewhere between a radish and a turnip they can be eaten raw or cooked in stir fries, roasted root medleys or coconut milk based sauces. Raw they are delicious sliced paper thin and tossed in olive oil and your favorite vinegar with just a dash of salt and pepper. The greens can also be braised with the kale or by themselves.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Beijing Radish Salad This can be made with watermelon radishes or other types…
1 bunch watermelon radishes or one medium daikon radish 2 tablespoons rice or balsamic vinegar (or a combination) 1 tablespoon soy sauce 1 teaspoon sugar 2 teaspoons sesame oil 2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.
LENTIL, KALE, AND SAUSAGE SOUP
a 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar
In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups.
BEAN AND KALE SOUP Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale.
Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table.
Makes about 5 cups (1.25 liters); 4 first-course servings.
Corn Bread Stuffing with Greens from Chez Panisse Vegetables by Alice Waters
1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.) 1/2 to 3/4 of a pound
olive oil
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1 egg
1/4 cup milk
S & P
Crumble the corn bread into a large mixing bowl. Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and the dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and sautŽ it in a tablespoon of olive oil. When it has begun to render its fat,add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each. Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.
Alice’s corn bread (or you can use any recipe you have)
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
1 egg
Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet in the oven from the start of preheating. In a large bowl, thoroughly combine the flower, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted. Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flower mixture, pour in the liquid ingredients and stir until just smooth. Take the skillet out of the oven, put in a lump of butter, and swirl it around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out clean.
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