This Week’s Share

End of Season CSA News

As we near December we start receiving many questions about the end of the season. This season the last week of pick-up will be the week of December 15^th to December 19^th. You will receive your last two shares of the season (Week 29 & Week 30) together at your last pick-up. We decided to distribute the last two weeks at one time to help avoid any harvest and delivery complications that come from extreme cold and/or snow, to alleviate complications with winter vacations, and also because the majority of crops at the end of the season are storage type crops that can keep for several weeks if stored properly. Please check below for your last pick-up date and plan accordingly as it will be a big load.

• For all Tuesday Pick-up Sites the last CSA delivery is on Tuesday, December 13^th.

• For all Wednesday Pick-up Sites the last CSA delivery is on Wednesday, December 14^th.

• For all Thursday Pick-up Sites the last CSA delivery is on Thursday, December 15^th.

• For all Monday Pick-up Sites the last CSA delivery is on Monday, December 19^th.

SIO Nominated for Local Hero Award–Show Your Support

Each year Edible Portland asks its readers for their nominations, selects finalists, and returns to you, the community, to choose the winners in these categories: Farm, Restaurant, Food Artisan, Beverage Artisan, Nonprofit and Retailer.  This year SIO is proud to be nominated for the Local Hero Award in the Farm category and we’d love your vote before December 14th. Please take 30 seconds to cast your vote by following this link (www.surveymonkey.com/s/G8F2VYT). As always, thank you for you support.

Show Your SIO Spirit–Sign-up for Next Year

It’s hard to believe, but there is just two more weeks left in the 2011 CSA season. For those of you already longing for fresh spring greens, crisp radishes, and pungent garlic scapes you can sign up for your share of the 2012 season now. Complete and submit the Community Farm Agreement at http://sauvieislandorganics.com/join.php and send in your $100 deposit to secure your spot. As an incentive to pay early,  sign-up and send in your full payment before December 5^th you will receive a storage share of Delicata winter squash, that’s 16 squash for Family Shares and 8 squash for Half Shares!

Recipes

Beet Recipes

Winter Borscht
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 tablespoon oil
3/4 to 1 pound stewing beef or chicken, chopped
1/2 cup onion, chopped
8 cups water
2 cups potatoes or parsnips, chopped (optional)
1/2 head cabbage, shredded
1 to 2 cups beets, chopped
1/2 cup carrots, diced
1/2 cup pearl barley
2 bay leaves
2 tablespoons dried dill (or 1/2 cup fresh dill, and add with parsley)
1 teaspoon salt or to taste
1/4 teaspoon pepper
1/2 cup fresh chives, chopped (optional)
1/2 cup fresh parsley, chopped
Sour cream, for topping (optional)

Brown the meat in oil in a large soup pot over medium heat, 10 minutes. Add everything else except the parsley (and fresh dill if using) and bring to a boil, cover, and simmer for 30 minutes. Next add the parsley (and fresh dill if using) and simmer until barley is cooked and meat is tender, another 10 minutes. Serve hot, with a dollop of sour cream if desired.

Beet and Savoy Cabbage Salad with Goat Cheese
Adapted from Recipes from the Root Cellar by Andrea Chesman

4 medium beets
1/4 to 1/2 head Savoy cabbage (or Napa cabbage), thinly sliced
Salt and freshly ground black pepper
Orange Vinaigrette (recipe included below), or other vinaigrette of your choice
4 ounces soft fresh goat cheese (chevre), crumbled

Preheat oven to 400˚F. Wrap the beets individually in foil and roast for 50 to 60 minutes, until fork-tender. Remove them from the oven and let cool. When the beets are cool enough to handle, peel and slice into matchsticks. Transfer the cabbage to a large platter. Season generously with salt and pepper and toss to mix. Add about three-quarter of the dressing and toss to coat. Taste and season with salt, pepper, or vinegar as needed. Spread out the cabbage to form a bed for the beets. Arrange the beets on top of the cabbage. Top with crumbled goat cheese. Drizzle the remaining dressing over the salad and serve.

Orange Vinaigrette
From Recipes from the Root Cellar by Andrea Chesman

3 tablespoons orange juice
3 tablespoons rice vinegar
1 tablespoon minced shallot
1 tablespoon finely grated orange zest
1 teaspoon sugar
1/4 cup olive oil
Salt and freshly ground black pepper

Whisk the orange juice, vinegar, shallot, orange zest and sugar in small bowl. Whisk in the oil until it is fully incorporated. Season with salt and pepper.

Cabbage Recipes

Hungarian Cabbage Rolls
Recipe from Asparagus to Zucchini by the Madison Area CSA Coalition

8 large cabbage leaves, with no holes
1 cup bulgar
1 cup sunflower seeds or walnut pieces
1 tablespoon vegetable oil
1 cup diced onion
1 cup peeled (if desired) and diced carrot
1 tablespoon minced garlic
3/4 teaspoon ground thyme
1 tablespoon dried basil
2 teaspoons paprika
2 tablespoons white miso, dissolved in 2 tablespoons water
3 tablespoons tamari or soy sauce

Blanch the cabbage leaves in boiling water 3-5 minutes, until soft but not cooked completely. Set aside. Bring 2 cups with a pinch of salt to a boil. Stir in bulgar, cover and simmer 4-5 minutes. Remove from heat and let stand 15 minutes. Roast sunflower seeds or walnut pieces at 350˚F for about 10 minutes, until lightly browned. Heat the oil in a saucepan and add onions, carrots, garlic, and spices. Sauté 5 minutes, stirring constantly. Then add miso and tamari/soy sauce, and stir in roasted seeds/nuts and bulgar. Roll each cabbage leaf as follows: Place 1/2 cup filling at the top of the leaf and make one roll down the leaf while pressing firmly; fold sides into the center and continue rolling the leaf downward at least one more time. Oil an 8-inch square baking dish and place cabbage rolls in dish, seam down. Pour 1 cup water over roll; cover dish with foil. Bake at 350˚F for 30 minutes. Serve hot with a sauce of your choice.

Winter Borscht
(see above in Beet Recipes)

Parsnip Recipes

Maple Parsnip Soup   
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

3 tablespoons butter (or half butter and half olive oil)
1 pound parsnips, chopped
2 medium onions, chopped
2 cloves garlic, minced
6 cups chicken or vegetable broth
1/4 teaspoon nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 tablespoons Dijon mustard (or more for spicier taste)
Salt, to taste
3/4 cupPine nuts (or other nuts), toasted (for garnish)

Melt the butter in a heavy-bottomed soup pot until it begins to brown. Add and sauté the chopped parsnips, onions and garlic until the onions are translucent but not brown. Then add the broth and nutmeg, bring to a simmer, and cook until parsnips are soft, about 40 minutes. Add the evaporated milk and remove from heat. Pour into a blender/food processor and puree until velvety smooth. You can also leave the soup in the pot and use a hand/stick blender to puree. Stir in maple syrup, mustard, and salt. Serve hot with toasted nuts for garnish. Serves 8.

Parsnip Oven-Fries with Yogurt-Curry Dipping Sauce
Recipe from Canadian Living Cook by Elizabeth Baird

1 pound parsnips
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-fat plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced

Peel parsnips. Cut into 2 inch x 1/2-inch sticks. In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425˚F oven, turning occasionally, for 30 to 40 minutes or until browned and tender. In small bowl, stir together yogurt, curry paste, and green onion. Serve sauce with parsnip fries.

Winter Squash Recipes

Honey Kissed Winter Squash
From Francesca Benedetti, SIO CSA Coordinator

1 winter squash (can use Acorn from this week, or any other you may have left storing)
2 tablespoons butter or margerine
2 tablespoons honey
1/4 teaspoon nutmeg
1/4 teaspoon cumin
1 3-inch sprig fresh rosemary
Salt and pepper, to taste

Preheat the oven to 350˚F. Halve the winter squash and scoop out the seeds and stringy center. Place cut-side up on baking dish and divide the butter and honey between the two halves and place in the scooped out part of the squash. Then sprinkle both halves with nutmeg, cumin, salt and pepper and divide the rosemary sprig between the two halves as well. Pour 1 cup of water in the bottom of the baking dish and roast in the oven for 40 to 50 minutes, or until squash are fork tender. Half way through roasting you may take out squash and brush the melted butter/honey collected in the cavity on all of the cut-side of the squash.  For a delicious meal, serve with brown rice or quinoa and a crisp winter salad.

Simple Winter Squash Casserole
From The Territorial Seed Co. Garden Cookbook

2 pounds winter squash
1 medium onion, chopped
Half a green pepper, chopped (optional)
1 1/2 tablespoons melted butter
2 eggs, beaten
3/4 cup cracker crumbs
1/2 cup grated American cheese
Salt, pepper, and garlic salt, to taste

Slice squash and add onion and green pepper. Cook in water until squash is tender. Preheat oven to 350˚. Drain squash and add butter, eggs and cracker crumbs. Mix well, put into greased dish, and top with cheese. Bake 50 minutes

This Week’s Share

SIO Nominated for Local Hero Award–Show Your Support

Each year Edible Portland asks its readers for their nominations, selects finalists, and returns to you, the community, to choose the winners in these categories: Farm, Restaurant, Food Artisan, Beverage Artisan, Nonprofit and Retailer.  This year SIO is proud to be nominated for the Local Hero Award in the Farm category and we’d love your vote before December 14th. Please take 30 seconds to cast your vote by following this link (www.surveymonkey.com/s/G8F2VYT). Thank you for you support this Thanksgiving, and always.

Thoughts for Thanksgiving

As you get together with friends and family this holiday and give thanks for the bounty that the harvest season has to provide we at Sauvie Island Organics want to give you a BIG THANK YOU for supporting community agriculture. We have just three more weeks of the season together. To sign up for the 2012 season you can go to http://www.sauvieislandorganics.com/join.php, fill out and submit the community farm agreement, pay the deposit and reserve your share of the harvest.

As the current season wraps up we encourage you to share the enjoyment of being an SIO member with your friends, family, and co-workers, and invite them to join us for next season. It’s easy to share in the SIO love, we just have to get the word out. Here are some easy ways to let people know we have shares available for the 2012 season.

• Email your contacts letting them know now is the time to join for 2012
• Give us a shout out on your Facebook or Twitter page and link our website (www.sauvieislandorganics.com). For example, “I am a proud member of Sauvie Island Organics CSA program and love getting my farm fresh vegetables every week. They are taking new members for 2012, so check them out and sign-up at www.sauvieislandorganics.com.”

Thanksgiving Pick-up Schedule

There will be changes to days and/or times to some of our pick-up sites this week.

All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 22^nd and pick-up times will be the same.

All Wednesday pick-up sites will be delivered on Wednesday, November 23^rd by 12pm (noon).

All Thursday pick-up sites (except HP) will be moved to Tuesday, November 22^nd and pick-up times will be the same as usual. HP will be moved to Monday, November 21^st.

Farm pick-up will begin at 3:30pm Tuesday, November 22nd and continue through Noon on Sunday.

All Monday pick-up sites will be as regularly scheduled on Monday, November 21st. In order for Monday sites to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 26) on Monday, November 21^st and your Week 25 Share on Monday, November 28^th.

Recipes

Brussels Sprouts Recipes

Brussels Sprouts with Parsnip Puree and Bacon
From Henry Kibit, Chef and Co-Owner at Portland’s Beech Street Parlor & Tiga Bar

Henry says, “This is one of my favorite flavor combinations: sweet, bitter, salty and bright.”

1 dozen Brussels sprouts, cut in half the long way
2 parsnips, peeled and medium diced
1 medium potato, peeled and medium diced
2 each bacon, thick sliced and diced
1/2 pint heavy cream
Additional: salt, chili flake, lemon

Bring a large pot of water to the boil and add a large pinch of salt. Blanch the Brussels for about 1 minute. Drain and allow to dry on paper towel, cut side down. In a medium sized pot, add the cream, potato, parsnip a generous pinch of salt and enough water to just cover. Bring to simmer, being sure not to over boil, until done (very tender throughout), 10 minutes. Transfer parsnip mixture to a blender and puree until smooth (keep warm).

In a large saute pan, fry bacon just to the point of crispiness, remove bacon and add Brussels, and caramelize over medium / high heat and return bacon to pan. Add salt, chili flake, and a large squeeze of lemon, cook for 1 minute. Place the warn puree on a platter, spreading unevenly. Scatter the Brussels and bacon mix over the puree. Serve hot.

Sweet and Sour Glazed Brussels Sprouts
Recipe submitted by CSA Member Jessica Roberts (from Cook’s Country)

4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts, trimmed and halved through core if large
12 ounces shallots, peeled and halved or quartered lengthwise depending on size
1 tablespoon cider vinegar

Adjust oven rack to middle position and heat oven to 400˚F degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serves 8 as a side.

Carrot Recipes

Glazed Dijon Carrots
From www.allrecipes.com

2 pounds carrots, peeled if desired and sliced into 2-inch pieces
1 cup water
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup tablespoons brown sugar
2 tablespoon Dijon mustard
1 teaspoon ground ginger
1/2 teaspoon salt

In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat. Serves 8 as a side.

Carrot and Celeriac Soup
From BBC Food, www.bbc.co.uk

1 large bulb celeriac, diced
2 pounds carrots, scrubbed and diced
6 1/2 cups vegetable stock
1/3 cup sherry (optional)
Salt and freshly ground black pepper
A large handful for fresh cilantro, for garnish

Put the celeriac and carrots into a large pan with the stock. Gradually bring to the boil, cover and simmer for 20-30 minutes or until both vegetables are soft. Purée in a food processor then return to the pan, or use a hand/stick blender and puree in the pan. Add the sherry if you’re using it, and season to taste with sea salt and freshly ground black pepper. Just before you serve the soup, chop the fresh coriander and sprinkle it over the top.

Potato Recipe

Mashed Potatoes with Celeriac
From The Daily Green (www.thedailygreen.com)

4 pounds potatoes, peeled and cut into 2-inch pieces
2 pounds celeriac, peeled and cut into 1-inch pieces
1 tablespoon salt
6 tablespoons butter
1/4 cup half and half or heavy whipping cream
Salt and freshly ground pepper, for seasoning

Place the diced celeriac and potatoes in a large pot, cover with water, add the salt and bring to a boil over high heat. Cook until tender, about 10 minutes, then drain well. Place the potato mixture in the bowl of a standing mixer. While mixing, add the butter and half and half to thoroughly incorporate. Or mash in a large bowl with a large fork or potato masher. Season to taste with salt and pepper. Reserve warm until ready to serve.

Winter Squash Recipes

Nut-stuffed Delicata Squash
From Sunset Magazine

Note: Delicious and hearty vegetarian main dish or side.

3 tablespoons butter
6 shallots, finely chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 tablespoon chopped fresh sage
1/3 cup chopped walnuts
1/3 cup chopped pistachios
1/3 cup chopped almonds
1/3 cup chopped pine nuts
1/3 cup plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded Parmesan cheese
2 Delicata squash (about 2 lbs. total), halved lengthwise and seeded

Preheat oven to 350°F. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine yogurt, eggs, and 1/2 cup Parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more Parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Thanksgiving Squash Muffins
From Vegetable Love by Barbara Kafka

Note: You can use the Delicata squash from your share this week, or any other winter squash (including pumpkin) you may have left storing.

1 pound winter squash, seeds and fibers removes, steamed
9 tablespoons unsalted butter, slightly softened
1 1/2 cups plus 2 tablespoons cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
2/3 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup packed dark brown sugar
1/3 cup milk
1 teaspoon vanilla extract
2 large eggs

After steaming, scoop the squash from its skin and cut into chunks if needed. Place in a food processor and puree until smooth, stopping occasionally to scrape down the sides of the bowl. Allow to cool. (Makes 1 cup puree). Place a rack in the center of the oven. Preheat the oven to 350˚F. Grease and flour one 12-cup or two 6-cup muffin tins, unsing 1 tablespoon of butter and 2 tablespoon of flour. Place in the refrigerator until needed. Whisk together 1 1/2 cups flour, the baking soda, baking powder, spices and salt. Using a mixer set on medium speed, beat the remaining 8 tablespoons butter and the sugar in a large bowl until fluffy. Add the squash puree, milk and vanilla. Mix until well combined, scraping down the sides of the bowl as necessary. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients by hand until just combined, being careful not to overmix. Spoon the batter in to the prepared tin(s). Bake for 29 to 30 minutes, or until a tester inserted in a muffin comes out clean. Loosen the muffins from the tin(s) while still warm and cool in the tin(s) on a rack. Serve or wrap well and freeze. If freezing, defrost and serve at room temperature. Makes 12 muffins.

This Week’s Share

Share Notes

•  Chicory, Pan di Zucherro: This delicate looking cold hardy chicory, also know as Sugarloaf, has delicious crisp sweet white hearts great for making fresh winter salads with flavorful dressings. Both inner and outer leaves are great for lightly sauteing or adding to soups also. 

• Winter Squash, Pumpkin: We are giving out the last round of pumpkin this week, so if you’re planning to make pumpkin pie with fresh pumpkin for Thanksgiving make sure to hold onto this week’s pumpkin. Or you can also try making pumpkin pie from any of the other winter squash given out, as they all make great pie filling and really its the spices that round out the flavor.

• Winter Squash, Sugar Loaf: Similar to the Delicata squash you’ve received so far, this sweet flesh-tender skin squash can be used in much the same way as Delicata. Can be stored for several months in cool, dry, dark place.

Why Wait? Sign-up for next season now open!

Its not too early to lock-in your share for next season, and if you pay in full before December 5^th you receive a delicious storage share of SIO Delicata winter squash, that’s 16 squash for Family Shares and 8 squash for Half Shares. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2012. If you already sent in your early payment, but prefer winter squash over carrots or a combination of the two just send us and email and we’ll get it set-up. From now on all early payment sign-ups will receive Delicata as the early payment incentive.

We are also signing-up new members for the 2012 season, so pass along the word to friends, family, co-workers or neighbors that now is the time to sign-up, and if they pay early they too can get in on the SIO winter squash this fall!

Planning for Thanksgiving

The big meal is just around the corner and by now you may be wondering what is in my share for the week of Thanksgiving? For those of you menu planning and making your shopping lists we are providing a preview of the share. Please take note this just forecast and the share is subject to change prior to Thanksgiving week.

Thanksgiving Pick-ups

There will be changes to days and/or times to some of our pick-up sites the week of Thanksgiving. You will also be alerted of those changes via e-mail, so please look for that information in your email this week.

All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 22^nd and pick-up times will be the same.

All Wednesday pick-up sites will be delivered on Wednesday, November 23^rd by 12pm (noon).

All Thursday pick-up sites (except HP) will be moved to Tuesday, November 22^nd and pick-up times will be the same as usual. HP will be moved to Monday, November 21^st.

All Monday pick-up sites will be as regularly scheduled on Monday, November 21st. In order for Monday sites to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 26) on Monday, November 21^st and your Week 25 Share on Monday, November 28^th.

Recipes

Carrot Recipes

Carrot, Orange & Poppy Seed Bake
From What’s Cooking Vegetarian by Jenny Stacey

1 1/2 pounds carrots, cut into thin strips
1 leek, sliced
1 1/4 cups fresh orange or lemon juice
2 tablespoons honey
1 garlic clove, crushed
2 teaspoon ground cumin
1 tablespoon poppy seeds
Salt and pepper
Orange or lemon rind, to garnish

Preheat the oven to 350˚F. Cook the carrots and leek in a large saucepan of boiling lightly salted water for 5 to 6 minutes. Drain well and transfer to a shallow ovenproof dish until required. In a small bowl or large measuring cup mix together the orange juice, honey, garlic, and cumin and pour the mixture over the vegetables. Add salt and pepper to taste. Cover the ovenproof dish and cook in the preheated oven for 30 minutes, or until the vegetables are tender. Remove the lid and sprinkle with poppy seeds. Garnish with fresh orange/lemon rind and serve. Serves 4 as a side.

Amy’s Jack-O-Lantern Curry
(see below in Winter Squash recipes)

Chicory Recipe

Winter Garden Pasta
From Fresh from the Farmers’ Market by Janet Fletcher

7 tablespoons olive oil
1/2 onion, minced
4 cloves garlic, minced
4 anchovies, minced
2 tablespoons chopped capers
2 tablespoons chopped nicoise olives
1 1/2 pounds mixed winter greens (can use chicory and kale from this week’s share), coarse stem or ribs removed, then chopped medium-fine
1 fresh rosemary spring, 4 inches long
Salt and freshly ground black pepper
1 pound dried orecchiette, cavatelli or fusilli
3/4 cup freshly grated Pecorino Romano cheese

Heat 5 tablespoons olive oil in a 12-inch skillet over moderate heat. Add onion and sauté until soft and sweet, about 10 minutes. Add garlic and anchovies and sauté 1 minutes to release garlic fragrance. Add capers and olives and sauté 1 minute. Add greens, rosemary sprig, and salt and pepper to taste. Stir to coat with seasonings. Cover and cook until greens are tender and flavorful, 20 to 30 minutes. Uncover and stir occasionally, and adjust heat as necessary so greens don’t stick. Remove rosemary sprig when the rosemary flavor is as strong as you like; it should be subtle.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain and return to pot. Add remaining 2 tablespoons oil and toss to coat. Add greens and 6 tablespoons cheese. Toss well and serve. Use remaining cheese for topping pasta once served.

Kale Recipes

Orzo with Kale, Chicken (or not), and Feta Cheese
From Recipes from the Root Cellar by Andrea Chesman

8 cups lightly packed chopped kale, remove and discard tough stems
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1/2 onion, minced (or 2 shallots)
2 garlic cloves, minced
1 15-ounce can diced tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
2 cups shredded cooked chicken (optional)
12 ounces feta cheese, crumbled

Bring a large pot of salted water to boil. Add the kale and cook until limp but still bring green, about 3 minutes. Remove the kale from the water with tongs or a slotted spoon and drain in a colander. Return the water to a boil. Add the orzo and cook until just done. Drain well. Preheat the oven to 400˚F. Lightly oil a 9×13-inch glass baking dish. Transfer the orzo and kale to the baking dish.

Heat the oil in a large skillet over medium-high heat. Add the onion (or shallots) and garlic and sauté until limp, about 2 minutes. Add the tomatoes with juice, wine, and red pepper flakes. Simmer, uncovered, until the sauce is somewhat reduced, stirring occasionally, about 3 minutes. Season with salt and pepper. Add the tomato sauce to the orzo mixture, along with the chicken (if using) and half the feta. Mix well. Top with the remaining feta. Bake for about 30 minutes, until the casserole is heated through. Serve hot.

Winter Garden Pasta
(see above in Kale Recipes)

Parsnip Recipes

Braised Balsamic-Glazed Parsnips and Pears
From Recipes from the Root Cellar by Andrea Chesman

1 pound parsnips, peeled and thinly sliced on the diagonal
2 firm ripe pears, peeled, cored, and sliced
1/2 cup vegetable, chicken or turkey broth
1/4 cup olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper

Combine the parsnips, pears, broth, oil and vinegar in a large, nonreactive skillet or Dutch oven. Season with salt and pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until parsnips are tender and crisp, 20 to 30 minutes. The parsnips and pears will absorb the liquid and become glazed. Serve hot. Makes 4-6 servings as a side.

Winter Squash Recipes

Amy’s Jack-O-Lantern Curry (Pumpkin Yellow Curry)
Created by CSA Member Amy Kearsley

2 tablespoons oil
4 tablespoons curry powder
1 teaspoon marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons minced fresh ginger
1 teaspoon cumin
pinch of paprika
2 cloves garlic, minced
1 leek or onion, halved and sliced
1 bay leaf
1 can light coconut milk
1 pumpkin
2 cups sliced carrots
4 cups lightly packed chopped kale
1 cup peeled and sliced parsnips
1/2 pound raw chicken or tofu, cubed (optional)
Salt and freshly ground pepper, to taste
Hot sauce, to taste

Preheat oven to 350˚F. Quarter pumpkin and bake for 30 minutes or until pumpkin is easy to peel and pumpkin is tender, but not mushy. Set aside to cool. Meanwhile, heat one tablespoon of oil in a pan on medium heat. Add ginger, marjoram, cayenne, one tablespoon curry powder, cumin and paprika. Cook for 2 minutes until spices are fragrant. Add one tablespoon oil, one tablespoon, curry powder, garlic and leek/onion. Cook for 3 minutes. Do not let garlic burn. Add coconut milk, remaining curry powder and bay leaf and stir. Peel skin from pumpkin and cut into large cubes. Mix in carrot, pumpkin, kale, parsnips, and chicken or tofu. Cover and let simmer for 25-30 minutes, stirring occasionally. Depending on the moisture of the veggies it may be necessary to add a bit of water or more coconut milk. Season with salt, pepper, and your favorite hot sauce (Amy recommends Siracha). Add more curry powder if desired and serve. Make a great meal over rice, quinoa, or cous cous.

Squash Stuffed Baked Apples
From Taste of Home: Farmer’s Market Cookbook

Note: Try this delicious and healthy dessert, warms the heart on damp chilly night. It’s also great with brunch. Top with a dollop of fresh whipped cream for a real indulgence.

8 medium tart apples
1/2 cup plus 1 tablespoon packed brown sugar, divided
1/2 cup orange juice
1/2 cup water
2 tablespoons butter
2 1/2 cups cooked mashed winter squash (any kind will work)
1/4 teaspoon salt
1/2 teaspoon ground nutmeg, divided
Whipped cream, for topping (optional)

Core the apples, leaving the bottoms intact. Peel the top third of each apple. Remove apple pulp, leaving a 1/2-inch shell. Chop the removed apple and set aside. Place cored apples in an ungreased 13x9inch baking dish. Combine 1/2 cup brown sugar, orange juice and water; pour over the apples. Bake, uncovered, 325˚F for 1 hour or until tender, basting occasionally.

In a large saucepan, sauté chopped apple in butter until tender. Add, squash; bring to a boil. Reduce heat and cover and simmer for 5 minutes, stirring often. Stir in the salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg. Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with the pan juices before serving.

This Week’s Share

Share Notes

• Chicory, Pan di Zucchero: This delicate looking cold hardy chicory, also know as Sugarloaf, has delicious crisp sweet white hearts great for making fresh winter salads with flavorful dressings. Both inner and outer leaves are great for lightly sauteing or adding to soups also.

• Winter Squash, Delicata: As the name indicates, Delicata squash have a more delicate and tender skin than most other winter squash, and as such you can cook and eat them without worrying about peeling if you prefer.

Recipes

Beet Recipes

Winter Borscht
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

3/4 to 1 pound stewing beef or chicken,  chopped
1 cup onion, chopped
8 cups water
2 cup potatoes, chopped
1/2 head/bunch chicory, kale, or beet greens (or cabbage), shredded
1 cup beets, chopped
1/2 cup carrots, diced
1/2 cup pearl barley
2 bay leaves
2 tablespoons dried dill (or 1/4 cup fresh dill), chopped
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1/4 cup fresh chives, chopped (optional)
1/2 cup fresh parsley, chopped

Brown meat and onions in 1 to 2 tablespoons oil in a large soup pot over medium heat, 10 minutes. Add all other ingredients (except for chicory/kale/beet greens and parsley) to the pot, bring to a boil, and cover and simmer for 30 minutes. If using cabbage for your green, you may include it at this time. Add chicory/kale/beet greens and parsley to the pot and simmer until barley is cooked and meat is tender, another 10 minutes.

Orange Glazed Beets
From Vegetable Love by Barbara Kafka

1 1/2 pounds beets, trimmed and scrubbed (set aside green for later use if desired)
1 large orange
1/2 cup packed light brown sugar
3/4 teaspoon fresh lemon juice
Small pinch of ground cloves
Pinch of kosher salt
1 tablespoon corn starch

Preheat oven to 450˚F. Wrap each beet and foil and bake in the center of the oven for 40 to 50 minutes, or until a knife easily slips into flesh. When just cool enough to touch slip off the skins. Cut into 1/4-inch thick slices. Using the large holes of a grater, remove the zest from the orange in long thin strips. Set aside. Juice half of the orange to get 4 teaspoons juice. Stir the orange juice and brown sugar together until well combined. Stir in the lemon juice, cloves and salt.

Put the beets in a pot or deep frying pan large enough to hold them comfortably. Pour the juice mixture over the beets. Using a rubber spatula, fold the beets into the liquid until well coated. Cook over medium heat for 5 minutes. Turn the beets over in the liquid. Cook for 5 to 10 more minutes. While the beets are cooking, stir the cornstarch and 1 tablespoon of water together in a small dish. Mix a little of the hot cooking liquid into the cornstarch mixture. Fold the cornstarch mixture and orange zest into beets. Cook until the sauce thickens.

Chicory Recipes

Chicory, Fried Ham and Pear Salad
From Gourmet, November 2006

2/3 cup well-shaken buttermilk
1/4 cup mayonnaise
3 tablespoons finely chopped chives
1 teaspoon white-wine vinegar
Generous1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1/4 pound thinly sliced Black Forest or other baked deli ham (substitute seasoned tempeh for vegetarian option)
2 firm-ripe Bartlett pears (8 ounces total; preferably red)
1 head Pan di Zucchero (chicory), chopped crosswise into 1/2-inch pieces (10 cups)

Whisk together buttermilk, mayonnaise, chives, vinegar, salt, and pepper in a small bowl until smooth. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and fry ham, 2 slices at a time, turning over once, until golden brown and crisp, 2 to 3 minutes. Transfer with tongs to paper towels to drain and cool slightly. Stack fried ham and chop into roughly 1- to 2-inch pieces. Halve pears lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Combine chicory, ham, and pear slices in a large bowl. Drizzle with dressing and toss to coat.

Roasted Squash, Chestnut & Chicory Salad with Cranberry Vinaigrette
(see below in Winter Squash recipes)

Sweet Pepper Recipe

Sweet Pepper Pasta Toss with Kale
From www.allrecipes.com

1 (8 ounce) package uncooked farfalle (bow tie) pasta
1 tablespoon olive oil
2 to 3 sweet peppers, chopped
1 to 2 cups roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
Salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over medium heat. Stir in peppers, kale and garlic. Season with basil, cayenne pepper, salt and black pepper and cook until vegetables are tender. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Winter Squash Recipe

Delicata Squash Rings
From Vegetarian Cooking for Everyone by Deborah Madison

2 Delicata squash
1 ½ tablespoons olive or vegetable oil
Salt and freshly ground pepper
Chopped parsley or Gremolata (¼ cup chopped parsley, 1 clove minced garlic and zest from ½ a lemon combined)

If desired, peel the squash with a vegetable peeler, slice off the ends, and scoop out the seeds with a teaspoon. Cut the squash into rings about 1/3 inch thick. Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender. Remove to a serving plate, season with salt and pepper, and garnish with parsley or gremolata.

Roasted Squash, Chestnut & Chicory Salad with Cranberry Vinaigrette
From Gourmet, November 2004

2 tablespoons olive oil plus additional for greasing
2 Delicata squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
1 head Pan di Zucchero (chicory), trimmed and torn into 2-inch pieces (10 cups)

Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil. Cut off stem end of squash, then halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices (no need to peel the Delicata, their skin is edible). Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.

While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet. Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet. Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta. Serves 6.

This Week’s Share

Recipes

Carrots Recipes

Tunisian-Style Carrot Salad
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

4 carrots, grated
2 sweet red peppers, cut into thin matchsticks
12 Kalamata or other olives, pitted and quartered
1/2 cup orange juice
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper, to taste

Grate the carrots into a large bowl. Add the pepper and olive to the bowl. In a small bowl mix the juices and spices and mix well. Add the dressing to the carrot mixture, toss well, and serve.

Carrot Muffins
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
2 large eggs
3/4 cups sugar
1 1/2 cups packed finely shredded carrots
1/4 cup orange juice
5 tablespoons warm melted unsalted butter or vegetable oil
1/2 cup coarsely chopped walnuts or pecans
1/2 cup golden raisins

Preheat to 400˚F. Grease a standard 12-muffin pan or line with paper cups. In a medium bowl whisk together thoroughly the flour, spices and salt. In a large bowl whisk together the eggs and sugar. Stir in the shredded carrots to the egg/sugar mixture and let stand for 10 minutes. Then stir in orange juice melted butter/vegetable oil nuts and raisins. Add the flour mixture and fold just until the dry ingredients are moistened. Do not overmix, the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15 to 18 minutes. Let cool for 2 to 3 minutes before removing from the pan. If no serving hot, let cool on a rack. Serve as soon as possible, preferably the day they are baked.

Chard Recipes

Tunisian Spiced Lamb Chops & Chard
From Eating Well in Season by Jesse Price

4 teaspoon ground cumin
2 teaspoons caraway seeds
1 teaspoon salt, divided
3/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground pepper
8 lean lamb loin chops, trimmed (about 2 pounds)
4 teaspoons canola oil
1/2 cup onion or leek, finely chopped
1 clove garlic, minced
1/4 cup chopped dates (optional)
1 bunch chard, stems removed, leaves chopped
1/4 pine nuts, toasted

Combine cumin, caraway, 3/4 teaspoon salt, crushed red pepper and pepper in a small bowl. Rub both sides of the lamb chops with the spice rub. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned, about 2 minutes per side. Reduce heat to medium and continue cooking to desired doneness, 3 to 5 minutes per side for medium. Transfer to a plate and cover to keep warm.

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add the onion/leek, garlic and dates (if using); cook, stirring, until softened, about 1 minute. Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes. Stir in pine nuts and the remaining 1/4 teaspoon salt. Serve the chard topped with the lamb chops. May also serve with the Tunisian-style carrot salad included above or with couscous or rice for a balanced meal.

Italian Leek and Chard Soup
From http://www.yummly.com/recipe/Leek-and-Swiss-Chard-Soup–Italian—Zuppa-Di-Porri-E-Bietole-Food_com-79343

2 tablespoon unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts cut into 1/2 inch slices
1/2 bunch chard, cut into 1-inch ribbons
6 cups vegetable or chicken stock
1/2 cup Arborio (risotto) rice
Salt and pepper, to taste
1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden. Add the chard and stock and bring to a simmer. Cook until the chard wilts, about 10 minutes. Add the rice, salt, and pepper. Cover and cook over low heat about 20 minutes until the rice is cooked. Stir in cheese and serve. Also great with crusty bread to soak up the broth.

Winter Squash Recipes

Quinoa Stuffed Acorn Squash
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

2 Acorn squash, halved and seeded
1 tablespoon butter
1/2 cup chopped onions
1/2 cup quinoa, rinsed and drained
1 cup chicken or vegetable broth
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped hazelnuts or almonds
2 tablespoons chopped parsley
4 tablespoons grated Parmesan cheese, divided

Preheat oven to 350˚F. Arrange squash cut side down in baking pan, add 1/2 inch water to the pan and cover with aluminum foil. Bake until the squashes are tender, 45 to 55 minutes. Leave the oven on. Let the squash cool. Heat butter in a large skillet over medium heat. Add the onions and cook until golden, about 8 minutes. Stir in quinoa and heat, stirring, until toasted, about 3 minutes. Stir in chicken/vegetable broth, bring to a boil, reduce the heat, and simmer, covered for 15 minutes. Uncover and let cool slightly. Scoop out and dice the pulp one squash half. Turn the other halves cut side up and season with salt and pepper. Combine the quinoa scooped squash. Stir in toasted hazelnuts/almonds, parsley, and 2 tablespoon of Parmesan cheese. Spoon the quinoa stuffing into the squash cavities, distributing evenly. Sprinkle the tops with the remaining Parmesan cheese. Bake until heated through, about 20 minutes.

Winter Squash “Pancake” with Mozzarella and Sage
From Local Flavors by Deborah Madison

2 to 3 pounds winter squash
Salt and freshly ground pepper
3 tablespoons butter or sage oil
10 large sage leaves
1 (4-ounce) ball fresh or smoked mozzarella
3 tablespoons parsley leaves
1 garlic clove

With winter squash of your choice halve and brush the cut side with oil. Roast cut side down in a 375˚F oven for about 40 minutes, or until very soft when poked with a finger. Scoop out the flesh and beat it with a fork to smooth is out. Season it with a little salt and pepper to taste. Melt the butter or heat the oil in a medium nonstick skillet. Add the sage leaves and cook over medium heat for a minute or two to flavor the butter. Leaving the leaves in the pan, add the squash and smooth it out. Cook for 15 minutes, then give it a stir, scraping up the browned undersides and pressing a new layer to the bottom of the pan. Continue in this manner as long as you have time for. The more it brown, the better it will be. While the squash is browning, thinly slice the cheese and chop the parsley and garlic together. Just before serving, pat the squash evenly in the pan once more, lay the cheese over the top, then cover and cook for a few minutes longer for the cheese to soften. Remove the lid, add the parsley-garlic mixture, drizzle a little more Sage oil if using, and serve right from the pan.

This Week’s Share

Share Notes

• Winter Squash, Pumpkins: Were starting the winter squash season out with a pumpkin variety called Snackjack, and it produces hull-less seeds that are ideal for roasting. Look forward to more pumpkins for Thanksgiving.

Recipes

Cabbage Recipes

Caramelized Cabbage on Creamy Polenta
From Fine Cooking in Season

2 tablespoon plus 1/2 teaspoon olive oil, plus more for the pan
1/4 pound chopped pancetta
2 cloves garlic, minced
1 small sprig rosemary, chopped
1 green cabbage, cored and thinly shredded
2 teaspoons kosher/sea salt, plus more to taste
Freshly ground black pepper
About 3 tablespoons dry white wine (or water); more as needed
A few drop balsamic vinegar
1 cup medium-coarse stone ground cornmeal
2 ounces finely grated Asiago or Pecorino Romano cheese

To prepare the cabbage heat 2 tablespoons of the olive oil in a wide, deep, saucepan over medium heat. Add the pancetta, garlic, and rosemary and sauté until the pancetta and garlic soften, about 4 minutes. Add the cabbage, 1/2 teaspoon of the salt, pepper to taste, the wine, and 1/4 cup water; toss to coat thoroughly. Cover and cooker over medium heat for about 1 hour; check about every 5 minutes and add a little more water or white wine whenever the cabbage seems too dry or begins to brown too fast (the cabbage should stew slowly and brown lightly). After about 1 hour, uncover and cook, stirring, until the cabbage is meltingly tender, lightly caramelized, medium brown, and somewhat dry to the touch, about 5 to 10 minutes. Add the balsamic vinegar, taste, and adjust seasoning.

While the cabbage is cooking prepare the polenta. Heat the oven to 350˚F. In an oiled 3-quart nonstick ovenproof skillet, combine the cornmeal, 4 cups water, the remaining 1/2 teaspoon olive oil, and the remaining 1 1/2 teaspoons salt; stir briefly. Bake, uncovered, for 40 minutes. Remove the pan from the oven, give the polenta a good stir, and return the pan to the oven to bake for another 5 minutes. Stir in the butter and half of the cheese. Pour the polenta into a greased 9-inch heatproof dish, cover evenly with the cabbage, and scatter the remaining cheese on top. Bake until the tips of the cabbage are brown and crisp, 10 to 15 minutes. Serve hot.

Sesame-Ginger Slaw
From Fine Cooking in Season

Shredded cabbage
Shredded carrot
Sweet pepper, thinly sliced
Soy sauce, to taste
Rice vinegar, to taste
Sesame oil, a few drops
Sesame seeds
Grated fresh ginger

Toss together shredded cabbage, carrot, and pepper with other ingredients to taste.

Carrot Recipes

Lemony Barley-Carrot Pilaf
From Recipes from the Root Cellar by Andrea Chesman

2 tablespoon olive oil
1 medium onion, diced
1 cup pearl barley
3 cups vegetable or chicken broth
2 carrots, finely diced
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 garlic clove, minced
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the barley and stir for 1 minute. Add the broth and bring to a boil, then reduce the heat and simmer, covered, until the barley has absorbed most of the liquid, about 30 minutes. Sprinkle the carrots over the barley but do not stir. Continue cooking until the barley has absorbed all the liquid and the grains are tender, about 15 minutes. Fluff with a fork, mixing in the carrots. Add the lemon zest, lemon juice, and garlic. Season with salt and pepper; mix gently. Serve hot.

Garden Cornbread
From Recipes from the Root Cellar by Andrea Chesman

1 cup all-purpose flour
1 cup stone-ground cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
3 tablespoons sunflower or canola oil
1 cup shredded carrot or winter squash/pumpkin

Preheat over to 400˚F. Lightly oil and 8-inch square baking pan. Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the buttermilk, eggs, oil and carrot (or winter squash). Mix well. Pour into the dry ingredients and stir just enough to thoroughly moisten. The batter will be lumpy. Scrape the batter into the prepared pan. Bake for about 25 minutes, until a tester inserted near the center comes out clean. Serve warm.

Pumpkin Recipes

Savory Pumpkin & Black Bean Burritos
From The Rolling Prairie Cookbook by Nancy O’Connor

1 tablespoon oil
1/2 medium onion, chopped
3 cups pumpkin, peeled and cut into 1/2-inch cubes (separate seeds and set aside for roasting)
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups cooked black beans, drained and rinsed
8 flour tortillas
1 1/2 cups grated jack or cheddar cheese
Light sour cream, fresh cilantro, and salsa for garnish

Heat oil in  heavy skillet over medium heat. Add onions and sauté for 5 minutes. Add pumpkin cubes and continue to cook over medium heat, stirring often, until pumpkin is just tender. If your mixture begins to stick, add a little water (or apple juice) to help steam the pumpkin. When pumpkin is just tender, add cumin, cinnamon, and salt. Stir carefully to distribute spices. Add the beans and heat through. Preheat oven to 350˚F. You’re now ready to assemble the burritos.

In a large oblong baking dish (not oiled) lay out one tortilla. Place 1/8 of the bean mixture down the center, top with 3 tablespoons of cheese and roll up tightly. Continue to do this with remaining ingredients, lining up your burritos in the pan as you go. Bake uncovered for approximately 15 to 20 minutes until burritos are heated through. Serve burritos topped with a dollop of sour cream and a sprinkling of fresh cilantro, with salsa on the side. Makes 8 burritos.

Roasted Pumpkin Seeds
(see below in Sweet Pepper Recipes)

Sweet Pepper Recipe

Sweet and Salty Autumn Salad
By Francesca Benedetti, SIO CSA Coordinator

Lettuce and/or spinach leaves, chopped
1 to 2 sweet peppers, sliced (roasted or fresh)
Roasted pumpkin seeds (recipe below)
1 to 2 carrots, cut into thin rounds
1/4 cup, diced onion or leek (optional)
1 ounce goat cheese, crumbled (optional)

First roast the peppers (if desired) and pumpkin seeds with desired seasonings. While the peppers and seeds are roasting wash, drain and chop the lettuce/spinach and place in salad bowl. Remove the peppers and pumpkin seeds from the oven. Let the seeds cool on the tray, and place the peppers in a container with tight lid or in a sealed plastic bag to steam and cool. Wash and chop the carrots and onion/leek (if using) and toss into the salad bowl. Peel and slice the roasted pepper and add to the salad. Crumble in goat cheese, sprinkle with roasted pumpkin seeds, toss with dressing of choice and enjoy.

Roasted Pumpkin Seeds

Pumpkin seeds
Olive oil
Salt, to taste
Pepper, to taste
Curry powder, garlic/onion powder, seasoning salt, cayenne, etc (optional), to taste.

Preheat the oven to 400˚F. Separate pumpkin seeds and rinse well and drain in a colander. Place the seeds in a bowl and coat with olive oil, salt, pepper and/or any other seasoning you like to taste. Distribute the seeds evenly in a single layer on a baking sheet. Roast in the oven for 7-10 minutes, or until lightly browned and crisp. Be careful not to burn. These make great snacks and can also a delicious and salty crunch to salads and soups.

This Week’s Share

Recipes

Carrot Recipes

Chilled (or Hot) Carrot Soup with Tarragon
From Serving Up the Harvest by Andrea Chesman

2 tablespoon Canola oil
2 leeks, white and light green part, finely chopped
1 pound carrots, sliced
3 cup chicken broth
1/2 cup white wine
1/2 cup white rice
2 tablespoons fresh chopped tarragon, plus more for garnish
Salt and freshly ground white pepper
Sugar (optional)

Heat the oil over medium-high heat in a large saucepan. Add the onion and sauté for 3 to 4 minutes until soft. Add the carrots, 2 cups of the broth, the wine, rice and tarragon. Season to taste with the salt and pepper. Bring to a boil. Reduce the heat to a simmer, cover, and cook, stirring occasionally until the carrots are completely soft, about 45 minutes. Remove from the heat and cool briefly. Puree the carrot mixture in a food processor or blender. Return to the pot. Add the remaining 1-cup of broth. Taste and adjust seasoning. A pinch of sugar may help bring the flavors together. Chill before serving or reheat to serve hot. Garnish with sprigs of fresh tarragon. Serves 4.

Carrot Bread

From Asparagus to Zucchini by the Madison Area CSA Coalition

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrots
1 cup chopped walnuts or pecans

Heat oven to 375˚F. Grease and flour a loaf pan. Combine sugar, oil, eggs, and vanilla; blend thoroughly. Sift together flour, baking soda, baking powder, cinnamon and salt; stir into creamed mixture. Stir in the carrots and nuts. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in a pan on wire rack.

Carrot, Leek & Potato Soup
(see below in Potato Recipes)

Chard Recipes

Amy’s Onion-y Sauteed Chard
Created by CSA Member Amy Kearsley

1 to 2 onions, halved and sliced
2 cloves garlic, minced
1 bunch chard, stems removed and sliced into 1/2-inch ribbons
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste

Heat butter and oil in a large skillet to medium-high heat. Saute onions until lightly browned and lightly caramelized, 10 minutes. Add the garlic after onions have been cooking for 5 minutes. You may need to adjust the heat to avoid burning the onions and garlic. Once onions are caramelized bring heat back up and add the chard, mix and cover with a lid. Check and stir every couple minutes until greens are well cooked, about 10 minutes. Season with salt and pepper to taste and serve. Great with garlic mashed potatoes.

Chard & Sweet Pepper Cheese Bake

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 tablespoon oil
1 bunch chard, chopped
4 egg, beaten
1 cup milk
1 cup Swiss cheese (or another cheese), shredded
1 cup bread, cubed
2 sweet red peppers, sliced
1/2 cup leeks, halved and sliced
1/4 cup Parmesan cheese, grated

Preheat oven to 375˚F. Heat oil to medium-high heat in a large skillet. Add the chopped chard and cook thoroughly, about 15 minutes. In a bowl combine all the other ingredients with the cooked greens. Pour into a greased 2-quart baking dish. Cover and bake until set, 25-30 minutes.

Carrot, Leek & Potato Soup
(see below in Potato Recipes)

Leeks Recipes

Soft Scrambled Eggs with Leeks on Toast

From Jenn Louis, Chef & Owner of Lincoln Restaurant, Sunshine & Culinary Artistry

2 leeks, white and light green part only
2 tablespoons butter
2 eggs
2 tablespoons cream
Buttered warm toast, baguette or brioche work well here
1 tablespoon chopped cilantro (or parsley)
Salt and pepper

Slice leeks into half-moons, about 1/4-inch pieces. Melt butter in pan over medium heat and add leeks. Cook leeks until they are wilted and cooked through. In a small bowl, whisk eggs with cream. Pour over leeks and stir with a spatula until the eggs are softly cooked. Season with salt and pepper and place cooked eggs over toast. Sprinkle with coarse sea salt and chopped cilantro/parsley. If you have a nub of Parmigiano reggiano, grate some over the top!

Chard & Sweet Pepper Cheese Bake
(see above in Chard Recipes)

Spicy Skillet Potatoes
(see below in Potatoes Recipes)

Potato Recipes

Spicy Skillet Potatoes
Adapted from Serving Up the Harvest by Andrea Chesman

1 1/2 pounds potatoes, cut into 1/2-inch cubes (peeling optional)
3 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
Salt and freshly ground black pepper
1 to 2 leeks, halved and sliced
2 sweet red peppers, diced
1 jalapeno or other chile, seeded and diced

Put the potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. As soon as the water begins to boil, drain the potatoes. Preheat the oven to 300˚F. Heat two tablespoons of the oil in large skillet over medium-high heat. Add half the potatoes to fit in a single layer in the skillet. Season with a 1/2 teaspoon cumin, a 1/2 teaspoon paprika, a generous pinch or two of salt, and sever grinds of pepper. Cook until the bottom sides of the potatoes are brown, 3 to 5 minutes, then turn the potatoes and brown on another side, without stirring, 3 to 5 minutes. Repeat until all sides are browned. Remove potatoes from the skillet with a slotted spoon and spread out in a single layer on a large baking sheet. Keep warm in the oven. Heat remaining 1 tablespoon oil in the skillet and cook the second half of the potatoes as you did the first half, making sure to add the second half of the spices as well. Remove from the skillet and add to the potatoes in the oven. Add the leeks, pepper, and jalapeno to the skillet and sauté until softened, 4 to 5 minutes. Add the potatoes and mix gently. Season with more salt and pepper, if desired, and serve immediately. Serves 4.

Carrot, Leek & Potato Soup
Recipe from http://www.rootconnection.com/rec-soups.html

2 cups chopped chard
3 cups carrots, shredded
3 pounds potatoes, cubed
2-3 leeks, thinly sliced
1 tablespoon oil
2 cans chicken or vegetable broth
2 cups water
1/2 cup milk or half & half (optional)
1/2 teaspoon cumin
2 cloves garlic, chopped
Salt & pepper to taste
Flour

Bring potatoes to a boil in the broth and water; turn down to simmer. Sauté leeks and garlic in a little oil. When potatoes are about half done, add leeks and garlic, carrots, greens, and seasonings. Simmer until potatoes are tender. Bring to a slow boil. Mix flour with a little water and gradually add to soup until desired thickness is reached. Remove from heat. Add milk or cream if desired.

This Week’s Share

Recipes

Eggplant Recipes

Baba Ghanoush
Adapted from www.allrecipes.com

Note: This recipe doubles very easily.

1 Italian eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
1 tablespoon toasted coriander seed
1 teaspoon toasted cumin seed
2 cloves garlic, minced
Salt and pepper to taste
1 1/2 tablespoons olive oil
Paprika, for sprinkling on top

Preheat oven to 400˚F. Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. You can also allow to the eggplant to cool to handling temperature on its own and peel skin off. Place eggplant, lemon juice, tahini, sesame/coriander/cumin seeds, and garlic in an electric blender/food processor, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Sprinkle paprika over the top just before serving.

Eggplant Parmigiana
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

1 batch fresh tomato sauce (recipe below)
2 Italian eggplant
1/3 cup all-purpose flour
2 eggs
1/4 cup and 1 tablespoon olive oil, divided
1 1/4 cups fresh bread crumbs
Salt and pepper to taste
2 teaspoons dried oregano
1/4 teaspoon black pepper
1 1/2 cups mozzarella cheese, shredded
2/3 cups Parmesan cheese, grated
2 teaspoons fresh parsley (optional)

Prepare 1 batch of fresh tomato sauce (recipe below). Peel and cut eggplant into 1/2-inch thick rounds. Salt, and let drain for 30 minutes if desired. If salting, turn into a thick towel and gently press out excess moisture. Lightly rub the pieces in the towel and rub off the salt and dry them.

Whisk together the eggs and 1 tablespoon olive oil. Dredge the eggplant rounds in flour. Shake off excess flour and then dredge in egg/oil mixture. Then dredge in breadcrumbs. Set eggplant aside and heat 1/4 cup olive oil to medium-high in a large skillet. Cook the eggplant slices (in batches if necessary) over medium-high heat for 4 to 5 minutes on each side, turning with a spatula. Keep warm in a 200˚F oven while you finish cooking the rest. You may have to add more oil to the skillet if you fry the eggplant in batches. Season with salt and pepper.

Preheat oven to 425˚F. Coat a 17×11-inch rimmed baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer or slightly overlapping. Top with the remaining tomato sauce and sprinkle oregano and pepper.  Combine the mozzarella and Parmesan and sprinkle over the top. If using, sprinkle parsley over the top as well. Bake until the cheese is melted and bubbly and dish is heated thoroughly throughout, about 10-20 minutes. Serve at once.

Fresh Tomato Sauce

Note: This uncooked tomato sauce is great for use in this Eggplant Parmigiana recipe, but is also great for using as a fresh sauce for pasta, polenta, pizza or anything you like tomato sauce on.

5 large ripe tomatoes, seeded and finely diced
1/2 cup fresh basil leaves, finely chopped (or 2 tablespoons dried basil)
3 tablespoons olive oil
2 cloves garlic, finely minced
Salt and ground black pepper, to taste

Drain diced tomatoes in a colander for 20 minutes. Remove to a large bowl and stir in basil, olive oil, garlic, salt and pepper. Let stand for 30 minutes. If serving over hot pasta, sprinkle each portion with 1 to teaspoons balsamic vinegar.

Joi Choi Recipe

Joi Choi with Apples
From the Rolling Prairie Cookbook by Nancy O’Connor

Note: You can also try this recipe with a shiitake mushroom variation. Omit the apples, add 1 cup fresh sliced shiitake mushrooms, substitute 1-teaspoon soy sauce for salt, and add freshly ground black pepper to taste.

1 head Joi Choi
1 tablespoon peanut oil
1/4 cups onions, sliced
1 teaspoon freshly grated ginger
1 tart green apple, cut in cubes
2 to 3 tablespoon vegetable broth
1/2  teaspoon salt

Cut the leave of the Joi Choi stems and set aside. Slice stems on the diagonal. Cut greens into ribbons. Set aside. Heat oil in a large skillet or wok over medium-high heat. Add onions and stir-fry for 1 to 2 minutes. Add ginger, then bok choy stems and apples. Stir in as much broth or water as needed to prevent scorching. Stir-fry for approximately 5 minutes. Add bok choy greens, sprinkle with salt, and stir-fry until just wilted. Serve immediately. Serves 4. Great with pan fried tofu and basmati rice.

Turnip Recipe

Oven-Roasted Carrots and Turnips
From Chez Panisse Vegetables by Alice Waters

4 medium carrots
1 bunch Hakurei turnips, greens removed (save greens to use in another dish)
1/4 cup olive oil
Salt and pepper

Preheat oven to 400˚F. Prepare the carrots and turnips so they are about the same size and shape (you may leave up to a 1/4-inch of their tops on if desired). Cut carrots into 1/8-inch slices on the diagonal. Halve or quarter the turnips lengthwise, and slice into 1/8-inch-thick pieces. In a large bowl, toss the carrots and turnips together with the olive oil, and season generously with salt and pepper. (Taste a raw vegetable to check seasoning.) Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through and caramelized, 20 to 45 minutes. Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh chopped herbs. Serves 4 to 6.

Tomato Recipe

Tomato Bean Blend with Thyme
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

2 to 3 sweet red peppers
8 medium tomatoes
1/2 cup sun-dried tomatoes in olive oil
3 tablespoons minced fresh parsley (1 tablespoon plus 1 teaspoon dried)
2 tablespoons minced fresh thyme (or 1 tablespoon dried)
2 tablespoons minced fresh oregano (or 1 tablespoon dried)
2/3 cup fine, unflavored bread crumbs
1 1/2 tablespoons grated Romano cheese
4 tablespoon olive oil
1 1/2 teaspoons white wine vinegar
1 can (16oz) black beans
Salt and freshly ground pepper, to taste
1 tablespoon capers

Preheat the broiler. Slice the red peppers lengthwise, removing stems and seeds. Place the peppers skin side up on a broiling pan and pop them under the broiler for 5 to 7 minutes, charring them. Place blackened peppers in a bag, close it tightly, and set aside for 10 minutes. In the meantime, set the oven to 375˚F. Remove the stem and blossom end from the tomatoes and cut into 1/4-inch slices. Drain the sun-dried tomatoes and finely chop. Combine the parsley, thyme, and oregano in a small bowl. Combine the bread crumbs and cheese in a separate bowl. Open the bag of peppers, taking care not to get burned by escaping steam. When they are cool enough to handle, peel the peppers and slice into strips. Mix the oil and vinegar, and pour half the mixture into a bake-and-serve dish. Add a layer of tomatoes and a thin layer of black beans. Sprinkle with some of the sun-dried tomatoes, herb mixture, and pepper to taste. Add a layer of pepper strips. Cover them with more tomato slices beans, sun-dried tomatoes, herbs, pepper and salt to taste. Continue until all the vegetables have been used. Pour the rest of the oil an vinegar over the top; add the capers and the bread crumb mixture. Bake 30 minutes or until the top is browned and the tomatoes are soft. Cool on the counter, then refrigerate. Serve chilled.

Fresh Tomato Sauce
(see above in Eggplant Recipes)

This Week’s Share

Recipes

Beet Recipes

Beet Chutney
From Chez Panisse Vegetables by Alice Waters

4 medium red beets
2 tablespoons olive oil
1 tablespoon finely chopped fresh ginger
2 teaspoons finely chopped Serrano peppers
1 tablespoon peanut oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely chopped cilantro
1 1/2 teaspoon red wine vinegar
1 teaspoon lime juice
1/4 teaspoon cayenne

Preheat oven to 400˚F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, after 30 minutes to an hour, cool and peel them and cut them into 1/8-inch dice. Combine the beets with vinegar, serrano pepper, peanut oil, salt and pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar and spiciness. Goes well with Indian-style braised chicken or lamb.

Beet-Green Pasta
Adapted from Chez Panisse Vegetables by Alice Waters

Note: Beet greens cooked this way can also be served as a side dish, without the pasta. For a slightly more piquant dish, add a splash of vinegar and a pinch of cayenne.

1/4 cup currants
1 to 2 bunches beet greens
1 small bunch fresh mint (about 1 ounce)
1 onion (red or white)
2 garlic cloves
1 bay leaf
1/2 cup olive oil
1/2 pound dried Fedelini pasta (or other thin cut pasta)
Salt and pepper

Cover the currants with boiling water, let them soak for 15 minutes, and drain them. While they are soaking, wash the beet green, strip the leave from the stems, and cut the leaves into chiffonade. Chop the stems into 2-inch lengths. Stem the mint (use a smooth-leaved variety if possible, wash the leaves, and chop them into a chiffonade. Put on a pot of salted water for the pasta. Peel the onion and garlic and chop them both fine. Saute them with the bay leaf over medium heat in 1/4 cup of the olive oil for about 5 minutes or until they are translucent. Add the beet leaves and stems and the currants and cook 5 minutes more, covered. Meanwhile, when the water has come to a boil, add the mint leaves. When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil. Serve immediately. Serves 2 to 3.

Napa Cabbage Recipes

Spring Rolls with Napa Cabbage and Tofu
From Vegetarian Cooking for Everyone by Deborah Madison

2 slices ginger, plus 1 tablespoon minced
Salt
4 cups thinly shredded Napa cabbage
1 bunch scallions, including 3 inches of greens, sliced
1 cup grated carrot
1 10-ounce package extra-firm tofu, finely diced
1 tablespoon minced garlic
2 teaspoons dark sesame oil
1 teaspoon sugar
1/2 teaspoon rice wine vinegar
12 egg roll wrappers
12 cilantro sprigs
Peanut oil for frying

Heat 2 quarts water with sliced ginger and 1 tablespoon salt. When it boils, add the cabbage, scallions, and carrots and cook for 1 1/2 minutes. (The water won’t return to a boil.) Drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze several times until dry. Combine them with the tofu, minced ginger, and garlic. Sprinkle with sesame oil, sugar, vinegar, and 3/4 teaspoon salt. Toss well and taste the mixture to be sure it’s seasoned sufficiently. Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 3 tablespoons of the filling crosswise, near the base. Lay a cilantro spring on top. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic until ready to cook. For frying, heat 1/2 inch peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. For baking, preheat oven to 400˚F and then preheat a baking sheet in the heated oven. When ready to cook, remove the hot baking sheet and brush lightly with oil. Place the egg rolls on the baking sheet and brush each roll with more oil. Bake 20 to 25 minutes, until crispy and lightly browned. Serve hot with mustard sauce (recipe below) or other Asian style dipping sauce of your choice.

Hot Mustard Sauce

2 tablespoons dry mustard
3 tablespoons water

Mix together both ingredients. Enjoy as a dipping sauce.

Tomato-Cabbage Soup
From Serving Up the Harvest by Andrea Chesman

Note: For a vegetarian variation omit the sausage, substitute a neutral-tasting vegetable broth and add 1 1/2 to 2 cups cooked chickpeas when you add the broth to the tomatoes to make this main course soup.

2 to 3 tablespoons olive oil or canola oil
1 pound sweet or hot Italian sausage, removed from its casings and crumbled (pork, chicken or turkey sausage all work well)
1 small head Napa cabbage, cored and thinly sliced
1 onion, halved and thinly sliced
3 1/2 to 4 cups diced fresh tomatoes
6 cups chicken broth
1 teaspoon cumin
Salt and freshly ground white pepper, to taste

Heat 2 tablespoons of the oil over medium heat in a large soup pot. Add the sausage and sauté until completely browned, about 10 minutes, breaking up the sausage with a spoon or spatula as you stir. Remove from the pot with a slotted spoon and set aside on a plate lined with paper towels. If the soup pot is mostly dry, add the remaining 1 tablespoon oil. Add the cabbage and onion and sauté until golden, 8 to 10 minutes. Add the tomatoes, broth, and cumin. Return the sausage to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the cabbage is completely tender and the flavors are well blended. Taste and season with salt, black pepper, and white pepper, being especially generous with the peppers. Serve hot.

Eggplant Recipe

Sweet and Sour Eggplant
From Vegetarian Cooking for Everyone by Deborah Madison

1 pound eggplant
Salt and freshly ground pepper
1/4 cup olive oil
1 onion, finely diced (red or white)
4 tomatoes, seeded and diced
3 tablespoons red wine vinegar or sherry vinegar
1 tablespoon honey
1/3 cup thinly sliced or crumbled feta or ricotta salata

Slice the eggplant into 1/2-inch rounds, then into 1/2-inch strips. Sprinkle with salt and let stand 30 minutes or longer to draw out bitterness if desired. Rinse and pat dry if you salt. Heat 2 1/2 tablespoons of the oil in a wide skillet over medium heat. When a haze forms over the oil, add the eggplant and sauté, stirring frequently, until browned all over, about 12 minutes. Taste for salt and season with pepper. Heat the remaining 1 1/2 tablespoons oil in a wide skillet, add the onion, and sauté over medium heat until beginning to color. (The amount of onion will be small of the skillet, but you’ll need the surface area to quickly evaporate the vinegar in the next step.) Add the tomatoes, vinegar, and honey, raise the heat, and cook, shaking the pan frequently, until the vinegar is evaporated. Add the mint and eggplant and mix gently. Let cool, fold in cheese, and serve.

Tomato Recipes

15-Minute Tomato Sauce
http://chezpim.com/cook/fifteen-minutes

Check out this recipe for quick, fresh, delicious (and not too watery) tomato sauce. Step by step directions with photos really help make this one a snap if you are a novice tomato saucer.

Sweet and Sour Eggplant
(see above in Eggplant Recipes)