2012 CSA week 20
October 24, 20122012 CSA week 20 October 17
In The Box
1 bunch Beets (PAE, Green MicroGym, Catholic Charities, Multnomah)
1 lb Parsnips (Fremont, Sellwood, Hawthorne, NW York)
3 heads baby ‘PIC’ Romaine Lettuce or 1 head Butter Lettuce
1 bunch Baby Bok Choi
2 each Delicata Squash
2 Leeks
1 or 2 Corno di Toro Sweet Peppers
1.25 lbs Potatoes (Yukon Gem)
1 bunch Broccoli
1 small Butterscotch Melon
1 bunch Russian Kale
Hello,
There are three assumptions made when you are an organic farmer in a rural Oregon community. One, you are a hippy. Two, you are a vegetarian and three, that you grow a certain crop…..you know the one. If the third assumption were true we would be much more popular with our loan officers at the bank. As for the first two, while they may have been true at one point or another during my life, they no longer hold so. My footloose and fancy free long haired self replaced by a pragmatism that comes from years of running a business with more variables than plaids at a kilt festival. It is with this that I, short haired omnivore am surprised by our four year old sons new found vegetarianism! It came without provocation, a sudden avowing of his “I don’t eat it if it came from an animal” status. To a degree I am impressed, any thoughts his big sister had had on the topic were obliterated by her adoring love of bacon (Daddy’s girl!) I am not overly dismayed as Tofu and Tempeh find themselves back in the dinner rotation, we learned a trick or two during our own vegetarian years. I get it, after long meatless stints Lori and I no longer eat animals we don’t raise ourselves or those raised by friends and family. It’s a conscious decision that we often revisit, often with mixed emotions.(But, I mean, have you tried Tails and Trotters ‘Porkstrami’? Come on!) With all things, moderation is key and as an advocate of sustainable and humanely produced food I am ultimately relieved that my son is demanding tofu with broccoli and not a Happy Meal!
We managed to squeeze one last mini melon pick after the frost and rains but I suggest you eat them right away as they are ripe, ripe. The potatoes are a little challenged this week, a muddy harvest meant we didn’t really have a guage on the quality until after they were washed and by then it was too late to do anything about it. Their appearance shouldn’t affect the usability any so hopefully you can see past the blemishes. We were down to a four man crew yesterday, but somehow we managed to harvest, wash and prep everything for one hundred and seventy boxes before it got dark, yet another testimonial to the quality of our team hear and I am truly grateful for their labors (my body will eventually forgive me I hope. We’ll continue the end of the season clean up here and the ongoing maintenance of the fall and winter crops. Thankfully the weeds are growing more slowly now that the weather is cooler. Our fall cabbage and cauliflower plantings went into the field a little late this year, but you should start to see these cold weather staples in your boxes over the next few weeks.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Parsnip Chips I always consider peeling parsnips to be optional, and actually less preferred. However, if you do, treat yourself to some parsnip chips by frying the peelings in some oil. It’s the best snack, but it doesn’t last long! Peelings from 1lb parsnips Fry oil (grapeseed, canola, peanut) salt In a medium skillet heat a 1/4 inch layer of oil until very hot, but not smoking. Add the parsnip peelings, tossing well and continuously, and fry until lightly golden and crisp, about 2-3 minutes, depending on how thick your peelings are. Remove to a paper towel lined plate and drain. Immediately sprinkle with salt and serve.
Julia’s Parsnip Cookies
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 cup cooked, mashed parsnips
2 teaspoons vanilla
1 egg
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
Pinch of salt
1 cup chocolate chips
Mix together butter, sugars, parsnip puree, vanilla, and egg. (I did this in a food processor! it’s fast!) Mix together dry ingredients and add to butter mixture. Mix in chocolate chips with a strong spoon. (not a food processor.) Drop by teaspoon on lightly greased cookie sheet. I use a small cookie scoop, you can make them larger if you like. I used a baking mat, you can use plain old greased cookie sheets or parchment paper. I then did a fork pattern to flatten the cookies before baking by dipping a fork in flour then making two marks on each cookie to flatten it, just like home made peanut butter cookies. Bake at 375 degrees for 18-22 minutes, or until lightly browned.
Roasted Parsnips with Balsamic Vinegar and Rosemary adapted from Vegetables Every Day by J. Bishop
2 pounds parsnips
2 Tablespoons olive oil
S & P to taste
2 Tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary leaves
Preheat oven to 425 degrees. Peel parsnips (or scrub them really well.) Cut them into 1 inch chunks or mor slender ‘batons’. Toss with oil on a large rimmed baking sheet. (sometimes I do this step in a bowl then just arrange them on the baking sheet.) Sprinkle with S & P. Roast, turning once, until golden brown, 30-40 minutes. Combine the vinegar and rosemary in a small bowl. Drizzle the mixture over the roasted parsnips on the baking sheet and toss to coat. Continue to roast just until the parsnips are glazed, about 3 minutes. Adjust the seasonings and serve immediately.
Parsnip & Potato Puree from Chez Panisse Vegetables by Alice Waters
Peel and dice about equal quantities of parsnips and potatoes. To control their cooking times, cook each vegetable separately, in boiling salted water. Puree them together and season with salt and pepper. Finish with butter and thin to the desired consistency with warm milk.
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