2013 CSA week 22October 30, 2013
Potato harvest – aka – the crazy hurdy gurdy carnival ride of death
CSA week 22 October 30th 2013
In The Box:
1 bunch Collard Greens
2 lbs Broccoli
1 bunch Parsnips
2 lbs Yukon Gem Potatoes
1 bunch Beets
1 bunch Japanese Turnips
1 bunch Carrots
2 Bell Pepper
The first hard frost of the fall covered the farm yesterday morning. Predicted and prepared for it was strangely welcome. A late start for the crew and the harvest as there is not much to do when everything is coated in a crisp layer of ice and the water in the packing shed is frozen. Thankfully the sun rapidly warmed the fields and we set to work. Memories of harvests passed discussed while gathering the crops. Tales of having to wait until late afternoon for kale plants to defrost enough to harvest or salad greens washed in a bathtub when all other water pipes were frozen. With stories of fingers so numb they couldn’t work a twist tie and chiseling roots out of frozen soil, we were all thankful for the beautiful day that followed the thaw.
Collard greens in the box again to illustrate how the frost can really sweeten a crop. The stalks alone have become so sweet they were compared to sugar snap peas. Back in my younger, louder days I would state righteously how we wouldn’t sell kale to chefs until after the first frost. Its pre freeze flavor not worthy of the availability list. With kale non used in kitchens almost year round I have backed off from this philosophy, hey if they want it, they can have it. A bumper broccoli harvest of rally nice sized heads this week has us putting two pounds in each box and the parsnip onslaught continues. Each season there is always at least one vegetable that is so abundant that I start to feel that we are sending you too much. Last year was turnips, the year before French Breakfast radishes and this year it appears to be parsnips. This is partly due to my mission to move this much maligned vegetable into a more prominent place in the American diet and partly due to the fact that we had an excellent crop this season.
Dave, Lori and the crew.
Broccoli and Colored Bell Pepper Frittata
adapted from Epicurious
3-4 Tablespoons olive oil
2 colored (red, yellow or gold) sweet peppers, thinly sliced
2 yellow Spanish onions, chopped
3/4 pound broccoli di cicco or broccoli shoots or 1 head freshest broccoli, cut into florets, roughly chopped or
at least 4 cloves of garlic, thinly sliced
2-3 tablespoons chopped parsley or oregano
Salt and pepper to taste
dash cayenne pepper or red chili flakes
1 cup shredded sharp cheese, such as cheddar or provolone
Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté peppers and onions until soft, about 5 minutes. Add broccoli pieces and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour in egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich
1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
2 Tablespoons chopped garlic
1 T dill seeds
1 T coarsely grated (or chopped) ginger
1 T yellow mustard seeds
1 T vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 t pickling or other uniodized salt
In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts
Crispy Parsnip Chips from Emirils.com
½ lb parsnips
2 Tablespoons Olive Oil
2 Teaspoons Salt
Serves 4 to 6
Preheat oven to 300 degrees.
Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.This entry was posted in Box Notes, General, News from the Field, Recipes. Bookmark the permalink. ← 2013 CSA week 21 2013 CSA week 23 →
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