2012 CSA week 19
October 9, 20122012 CSA week 19 October 10th
In The Box
2 lb Carrots
3 Jalapeno Peppers
1 bunch Baby Bok Choi
2 Butterscotch Melons
1 bunch Celery
1 bunch Rainbow Chard
2 lbs Fingerling Potatoes (Princess LaRatte)
2 Leeks
1 or 2 Eggplant
2 Delicata Squash
2 or 3 Sweet Gypsy Peppers
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Hello,
Hoping that the forecast actually means showers for the weekend and not rain until June! Assuming the later, we continue the mad dash to get everything done that we can. Most of the fields are prepped and ready for cover crops, next years garlic crop is planted, all of the winter squash is harvested (we pulled almost ten thousand pounds of squash from the field on Friday!) and we’ll harvest the last of the potatoes on Thursday. If time we’ll get a jump on the parsnip harvest and load the walk in cooler with a few weeks worth of the sweet white roots. The mammoth task of breaking down the tomato field still stands before us. Crew members that have a few seasons with us under their belts are probably trying to figure out creative ways to get tomorrow off or having nightmares about pulling endless trellising and t-posts. The last of the melons, eggplant and probably peppers in your boxes this week. We still have one greenhouse full of peppers but it remains to be seen if they will reach maturity given the frigid night time temps of the last week. Fall is probably my favorite food time of year, hearty soups and stews, roasted root vegetables and braised greens paired with big, chewy red wines satisfy my tired bones in ways that not even the sweetest of ripe tomatoes can. To that end I actually envisioned a vegetable stew that would use every element of this weeks harvest…..With any luck, the weather man is right and we”ll get a chance to drink that last bottle of rose in the fridge…..If not, bring on the Bordeaux, I think I’ve earned it.
Enjoy,
Dave, Lori and the Crew.
Crop Notes and Recipes
Delicata Squash:
A favorite in our house. Simply cut the squash in half lengthwise, Scrape out the seeds then cut crosswise into half inch wide U shaped pieces. Toss with olive oil and roast on a baking sheet at 375 until tender. Leave them in a little longer and the skins will start to caramelize for and extra delicious treat. The skin of the delicata is edible and in my mind the best part. Great for snacking or as a side dish.
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 – 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.
Here’s a link to a great winter squash stew from Smitten Kitchen http://smittenkitchen.com/blog/2009/01/squash-and-chickpea-moroccan-stew/
STIR-FRIED RICE
2 1/4 cups water
1 1/2 cups
2 1/2 tbsp. vegetable oil
4 eggs, beaten to blend
3 carrots, peeled, thinly sliced on diagonal, then slivered
3 cups thinly sliced bok choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1/4 lb. snow peas, trimmed, slivered
1 1/2 tbsp. oriental sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don’t have this, you can use regular black pepper.)
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
Bon Appetit, June 1993
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