Sauvie Island Organics Farm Blog

Hope you have been enjoying all the winter weather both sun and rain. We are in the fields less and in the office more this time of year. We are crop planning for 2012, seed ordering and in just a few weeks the greenhouse will be turned back on. Outside we still have a few field clean up projects that keep us busy.

We look forward to growing for you in 2012. If you have not yet signed up for the 2012 CSA season now is a great time to do so. Sign up in January and you will receive a thank you from one of our partner businesses. Enjoy a free loaf of bread from Grand Central Bakery, free appetizers from Lincoln Restaurant, or 30% off a 2012 cooking class at Cook with What you Have. All you need to do is fill out the 2012 Community Farm Agreement and send in your $100 deposit to the address below.

Cooking Classes
Catherine Deumling of Cook with What you Have and Shari Raider will be teaching 3 classes together this season. The first, the Cook and the Farmer, class will be in February at her cooking studio in inner SE Portland. The other two, the Cook and the Farmer, classes will be out at the farm during the growing season. Here is a peek into the February class….

The Cook and the Farmer
Saturday, February 4, 2012 11AM – 1:30 PM — $75
Cook With What You Have (Inner SE PDX)

This class presents an opportunity to cook and learn about farming in our region with Shari Raider of Sauvie Island Organics as well as Katherine Deumling of Cook With What you Have. February is a good time to both look back and forward. We will cook with some of the produce that was preserved in earlier months as well as use fresh and storage crops from Sauvie Island Organics (and other local farms). Things like carrots, winter squash, potatoes and hearty greens are perfect this time of year. And while the choices might be fewer this time of year, the possibilities are not.

Do you still have any SIO Bins?

If you have any SIO bins please send us a quick email. We would like to be able to coordinate pick up of any bins that have not yet been returned. Thank you.

This Week’s Share

Share Notes

• Salad Share: For the final Salad Share distribution you will receive one 1/2 pound bag of Salad Mix and one bag with cabbage and shallots. Due to difficult growing and harvest conditions for salad we are only able to distribute one bag of salad mix with the last distribution. The cabbage and shallots are making up the second Salad share for the week, and those will be in a separate bag. Try making a delicious shallot vinaigrette (recipe below) and have it over a fresh crisp bed of shredded cabbage.

• Storage Tips: Carrots and parsnips store best in a plastic bag in the refrigerator or other cool dark location (garage, basement, cellar, etc), and should keep well if stored properly for 2 to 4 weeks. Winter squash and potatoes store best in cool, dry, dark place (garage, basement, cellar, etc), and should keep well if stored this way for 3 to 6 weeks.

2011 Season Comes to a Close: Thank You & See you Next Season

That’s right, it’s here, the last week of the 2011 CSA season has arrived. Thank you to you, our members, for another great season. Thank you to our generous and patient site hosts and site coordinators for offering their space and time for another season of successful pick-ups. And thank you to our awesome and hard working crew for seeding, planting, weeding, harvesting, irrigating, tractoring, washing, packing, and delivering all season long in order to bring you your share of the harvest each week.

Also, a final reminder to box share members to please return your final empty bin (and any others you may have collected) to your site within 1 week of your final pick-up. We will be by to collect them on or after your usual delivery day next week. Monday sites please return your empty bins by Friday, December 23rd.

From the Farm Owner Shari:

As you enjoy the last harvest of the season I would like to say thank you for another great season together. We are proud to be your farmers; to nourish you and your families. As you know, when you eat locally you help preserve farmland, create jobs, build community and above all eat well. Being a CSA member increases your sense of place by intimately connecting you to the land and weather of the greater Portland area.

We are already busy planning for the 2012 and could use your help in several ways:

• Email us with any thoughts you would like to share with us about the 2011 season. We appreciate your feedback.

• Please let friends, family and co-workers know about the joys of being an SIO CSA member.

• Consider signing up early and paying early if your budget allows. It helps us cover our winter expenses and determine how much to time to put toward filling up the CSA this winter.

We at SIO wish you and your family a happy and peace filled New Year. We look forward to growing for you in 2012.
Shari Raider & the SIO Crew

Recipes

Brussels Sprouts Recipes

Garlic-Crumbed Roasted Brussels Sprouts
From Recipes from the Root Cellar by Andrea Chesman

1 to 1 1/2 pounds Brussels sprouts, trimmed and halved, or quartered if large
2 tablespoons olive oil
4 tablespoons butter, melted
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper

Preheat the oven to 425˚F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan. Mound the Brussels sprouts on the sheet pan, drizzle the oil over them, and toss gently to coat. Arrange the sprouts in a single uncrowded layer. Roast for about 15 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned. Meanwhile, combine the butter, garlic, breadcrumbs, and cheese in a small bowl; season with salt and pepper. Sprinkle the breadcrumb mixture over the Brussels sprouts, return to the oven, and roast for about 8 minutes longer, until the breadcrumbs are golden. Serve hot.

Chicken Saute with Brussels Sprouts
From Recipes from the Root Cellar by Andrea Chesman

Note: This recipe is easily doubled to make 4 servings.

2 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and quartered
1 carrot, peeled and julienned
1 large shallot, onion, or leek, minced
1/4 chicken broth
2 teaspoons white balsamic vinegar

Remove any fat from the chicken, rinse, and pat dry. Using a meat mallet or heavy skillet, pound the chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour until lightly coated. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add the chicken and fry until cooked through, about 3 minutes per side. Transfer the chicken to a plate and tent with foil. Add the remaining 2 tablespoons oil to the same skillet and heat through. Add the Brussels sprouts, carrots, shallots/onions/leeks, and sauté until partly tender, about 4 minutes. Add the broth, stirring to scrape up any browned bits on the bottom of the pan, and continue cooking until the vegetables are completely tender, 2 to 4 minutes longer. Add the vinegar; toss to coat. Season with salt and pepper. Divide among two plates and top with the chicken to serve.

Carrot Recipes

Whole Roasted Chicken with Root Vegetables
From Francesca Benedetti (CSA Coordinator)

Note: This is one of my favorite things to do because you get your main dish and a side dish all in one. Add a fresh kale salad and your set. The vegetables you can roast in the pan with the chicken and can be interchanged freely, so try using beets, winter squash, or parsnips too.

1 (3 1/2 -5 pound) whole chicken, gizzards removed (can save to make stock)
1 lemon, cut into quarters
2-4 tablespoons butter
2-4 sprigs of fresh rosemary
Salt and pepper to taste
1 leek, sliced in to 1/4-inch rounds (or onion quartered or shallots halved)
2-3 carrots, cut into 1/2-inch rounds
2-3 parsnips, cut into 1-inch rounds (could also use beets)
2-3 medium potatoes, cut into quarters or eighths (could also use Delicata winter squash)
1 cup chicken broth

Preheat oven to 350˚F. Rinse and clean chicken and pat dry. Prepare chicken for roasting by sliding slices of butter and sprigs of rosemary under skin. Salt and pepper all of chicken, and stuff 2 lemons slices inside the chicken. Choose a pan for roasting (I like to use a deep roasting dish or a roasting pan that has a rack layer and shallow drip pan. I cook the chicken on top of the rack, putting the veggies under the roasting chicken in the drip pan). Depending on which way you choose to roast you will either place the chicken in the deep roasting pan and spread the chopped vegetables and lemon slices in the pan around the chicken or you will place the vegetables and 2 remaining lemon slices in the bottom drip pan, place the rack layer on top and place the chicken on top of that. Which ever method you choose make you sure salt, pepper, and drizzle olive oil over the vegetables and baste both chicken and veggies with chicken broth at the beginning and every 20 minutes or so while its roasting. Roast at 350˚F for at least and hour, longer if it’s a larger chicken. Turn up the oven to 400˚F for the last 15-25 minutes of roasting, basting at least once during that time. Remove the roasting pan from the oven when chicken is cooked through (I check internal temperature with a meat thermometer). Let chicken and vegetables rest for at least 10 minutes before cutting and serving.

Best Ever Carrot Cake
From www.cooks.com

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon ground allspice
1/2 cup of ground walnuts
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups grated carrots

Preheat the oven to 350˚F. Grease and flour a 13×9-inch baking pan. In a medium bowl whisk together the dry ingredients, including the walnuts, and set aside. In a large bowl cream together the sugar and vegetable oil. Add eggs one at a time, mixing well after each addition. Then add the grated carrots and mix well. Slowly stir the dry ingredients into the egg mixture until just combined. Pour batter into pan and bake for 1 hour or until a toothpick inserted into center of cake comes out clean. Let cool for at least 5 minutes, and cool completely if frosting.

Cream Cheese Icing (optional, but delicious):

4 ounces of cream cheese
1/2 cup butter
1 1/2 cup icing sugar
1 teaspoon vanilla
pinch of salt

Cream butter and cheese; add icing sugar, vanilla and salt. Spread over fully cooled carrot cake.

Leek Recipe

Turkey and Leek Shepard’s Pie
Adapted from Eating Well in Season by Jessie Price

Note: This is a great recipe for using leftover roasted turkey or chicken. You can also poach chicken breasts by placing boneless skinless chicken breasts in a medium skillet or sauce pan, adding lightly salted water to cover and bringing to a boil, and reducing heat and simmering gently until chicken cooks through and is no longer pink in the middle (10-12 minutes).

For Filling:

2 teaspoons extra-virgin olive oil
2 leeks white and light green parts only, well washed and thinly sliced
1 1/2 cups thinly sliced carrots and/or parnsips
3 cloves garlic minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage or 1/2 teaspoon dried
2 cups reduced-sodium chicken broth
2 cups diced cooked turkey or chicken
1 cup frozen peas optional
1/4 teaspoon salt
Freshly ground pepper to taste

For Mashed Potatoes:

2 pounds potatoes, peeled and cut into chunks
1/2 to 3/4 cup nonfat buttermilk
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon extra virgin olive oil

To Prepare Filling: Preheat oven to 425°F. Heat 2 teaspoons olive oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.  Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes. Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.

To Mash Potatoes and Bake Pie: Place potatoes in a large sauce pan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return potatoes to pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from heat. Mash the potatoes with a potato masher, or whip with and electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon olive oil. Spread the potatoes on top of the turkey mixture. With the back of the spoon, make decorative swirls. Set the dish on a baking sheet and bake until potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes. Makes 6 servings.

Parsnip Recipes

Parsnip and Parmesan Soup
From Fine Cooking In Season

4 tablespoons unsalted butter
1 1/2 pounds parsnips, peeled, trimmed and cut into 1/2-inch dice (a scant 4 cups)
6 ounces shallots, cut into 1/4-inch dice (about 1 1/4 cups)
8 clove garlic, minced
1 tablespoon finely chopped oregano, plus tiny sprigs for garnish
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
4 1/2 cups homemade or reduced-sodium chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano
2 teaspoons soy sauce
2 teaspoons fresh lemon juice

Melt the butter in a 5-quart or larger stockpot set over medium heat. While the butter is still foaming, add the parsnips and cook until lightly browned, 7 to 10 minutes (resist the urge to stir too often or they won’t brown). Stir in the shallots, garlic, chopped oregano, salt and pepper, and cook until the shallot is very limp and the entire mixture is beginning to brown, 8 to 10 minutes. Add the broth, using a wooden spoon to scrape up any browned bits in the pot. Bring to a boil, reduce heat to maintain a low simmer, and cook until the parsnips are soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Puree the soup using a stand or hand-held immersion blender (you’ll need to work in batches if using a stand blender—be careful to fill the blender no more than 1/3 full and hold a towel over the lid while you turn it on). Return the soup to the pot and stir in the Parmigiano, soy sauce, and lemon juice. Taste and add more salt and pepper if needed. Reheat soup and garnish each serving with an oregano sprig.

Mashed Parsnips with Lemon and Herbs
From Eating Well in Season

Kosher salt
2 pounds parsnips, peeled, cored, and cut into 1 1/2-to 2-inch pieces
1/4 cup crème fraiche
2 tablespoons unsalted butter
Finely grated zest of 1 small lemon, plus 1 tablespoon juice
Salt and freshly ground black pepper
1 tablespoon chopped fresh chives, mint, parsley, dill or a mix (optional)

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraiche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs if desired.

Potato Recipes

Turkey and Leek Shepard’s Pie
(see above in Leek Recipes)

Whole Roasted Chicken with Root Vegetables
(see above in Carrot Recipes)

Winter Squash Recipes

Winter Squash (or Pumpkin) Pancakes
Adapted from www.allrecipes.com

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup squash puree (from any winter squash or pumpkins you have)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1/3-1/2 cup chopped walnuts (optional)
1/3-1/2 cup rolled oats (optional)

In a medium bowl mix together the milk, pumpkin, egg, oil and vinegar. In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir the liquid pumpkin mixture into the dry ingredients, just enough to combine. Add chopped walnuts and/or rolled oats if desired. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup.

Winter Squash Curry Soup
Adapted from www.cooks.com

5 tbsp. butter
3 1/2 cups winter squash puree (any type of squash you have will work)
2 cups leeks, chopped (white and pale-green parts only)
3/4 cups onion, chopped
3/4 tsp. salt
2 small Granny Smith apples, peeled, cored and chopped
3 tsp. curry powder (or to taste)
1 tbsp. fresh minced ginger
1/2 tsp. nutmeg
1/8 tsp. cayenne
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup apple cider
pinch of sugar

To prepare soup, melt butter in a heavy 4-qt. saucepan over medium heat. Add leeks and onion and sauté until onions are softened, about 15 minutes. Mix in apples, winter squash, sugar and spices. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 minutes. Cool slightly. Purée soup in pan with immersion blender (or working in batches, purée soup in blender). This can be made up to 2 days before using. Just reheat soup slowly to a simmer when ready to use.

Shallot Recipe

Shallot Vinaigrette
From www.epicurious.com

1/2 cup chopped shallots
6 tablespoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil

Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

This Week’s Share

SIO is Keeping it Local in 2012…right down to the Recipes!

As we begin to plan for 2012 we wanted to let you know about an exciting change we will be making to our Blog for next season. We will be teaming up with Katherine Duemling (pictured above) and her SE Portland based Cook with What you Have (www.cookwithwhatyouhave.com) to bring you weekly recipes and other cooking tips related to your weekly share.

Katherine says “I help people cook more often and have fun in the kitchen by becoming confident, creative cooks using what grows in our fertile region. By offering tips, recipes and simple and creative ways to use the produce I hope to eliminate any fear or guilt of not using all the produce or the boredom of making stir-fries every night”.

Katherine’s recipes and tips will appear weekly on our blog and you can also follow her on her blog (http://cookwithwhatyouhave.wordpress.com/) where she talks about the ups and downs and the whats and whys of feeding a family well in this busy world.

Katherine also teaches classes focusing on what’s in season. The classes typically focus on straightforward weeknight dinners. Her most popular class is a series called Eat Better: Kitchen Fundamentals, Pantry Stocking, and 30-minute dinners. Rather than focusing on how to cut an onion or make salad dressing the focus of this series is on an approach to ingredients and food and building confidence and technique to be creative and successful in the kitchen, i.e. comfort in adapting recipes; substituting when necessary; tasting and adjusting as you go; and learning lots of new recipes using what is in season in our region.

We look forward to having Katherine’s recipes and tips as part of our blog in 2012, but for now check out her recipe for Winter Veggie Hash below!

Recipes

Carrot Recipes

Quick Winter Veggie Hash with Salsa Verde and Poached Egg
From the Cook with What You Have Blog by Kathering Duemling

This is a quick way to use a variety of vegetables such as zucchini, potatoes, parsnips, all of which you can grate. You can also use veggies you can’t grate but cut into small dice like peppers, broccoli, etc. It’s a great brunch or dinner dish. It can be adapted in many ways. You can add any leftover meat or add bacon or sausage. It’s fabulous with the salsa verde but if you don’t have time or interest in that, toss in the herbs noted below.

Serves 4

3 medium carrots, scrubbed trimmed and grated on the large holes of box grater, or w/ food processor (could also use potatoes)
1 small delicata squash, cut in half, seeds and strings removed and grated
1/2 onion, diced or several scallions sliced into thin rounds (could also use leek)
Olive oil
Salt and pepper
Handful of basil or parsley, chopped, or 2 tablespoons chopped chives (optional–see note above)
4 eggs, poached (see below)

Heat 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet over high heat. Add the onions and veggies all at once. Add a couple of pinches of salt and stir well. Cook on high heat for several minutes and then turn down to medium-high as the veggies start to brown. Cook for about 7-10 minutes until veggies are tender and a bit browned. Just before the veggies are done add the chopped herbs, if using. Adjust for salt and add freshly ground pepper.

Poaching Eggs

Bring plenty of water to boil in a wide pot. Add about 3 tablespoons of white wine vinegar to the water. The vinegar is the trick to pretty poached eggs so don t skimp on it. One at a time crack an egg into a small bowl and slide it gently into the boiling water. Continue until all eggs are in the water. Cook for about 4-5 minutes to get firm whites and runny yolks. Lift out of the water with a slotted spoon. You can trim the edges if they are really ratty.

Serve the hash topped with a poached egg and a tablespoon or so of Salsa Verde, see recipe below.

Salsa Verde

This is a versatile, zippy sauce. I often just make it with parsley garlic, lemon juice, oil and salt but the addition of capers, onions and egg make it even better.

You can use a food processor for this since (except the egg white which you add at the very end, chopped by hand) but you can also just chop everything by hand. It‘s not intended to have a smooth, uniform texture so don’t overprocess if you go that route.

1 1/2 cups finely chopped parsley (about one medium bunch)
Grated zest of 1-2 lemons
1 shallot or chunk of onion, finely diced (optional)
2-3 tablespoons capers, rinsed (optional)
1-2 small garlic cloves, minced
3/4 cup extra virgin olive oil
2-3 tablespoons fresh lemon juice or white or red wine vinegar
Salt and freshly ground pepper
1 hard-boiled egg (optional)

Combine all the ingredients except the egg, salt, and pepper. Mash the egg yolk until smooth, adding a little of the sauce to thin it. Finely chop the white. Stir the yolk and the white back into the sauce, season with salt and pepper and adjust lemon/vinegar as needed.

Collard Greens Recipes

Black-eyed Peas and Collard Greens
From Vegetable Love by Barbara Kafka

1/2 pound (about 1 1/2 cups) black-eyed peas
1 pound smoked pork neck bones or ham hocks
2 dried cayenne peppers
1 pound collard greens, stems removed, cleaned and cut into 1-inch strips
Salt and freshly ground pepper, to taste

Soak the peas in water to cover at room temperature for 6 hours. Drain. In a 4-quart pot, bring 3 cups water and the neck bones to a boil. Lower the heat to simmering. Cover and cook for 30 minutes. Add the drained peas and the peppers. Cook and cover for 30 minutes. Stir in the collard greens. There should be enough liquid to cover the greens; if not, add water as needed. Simmer, stirring, until the greens and peas are tender, about 20 minutes. Remove the peppers and pork bones or ham hocks; let the pork cool slightly. Set the pot aside. When the pork is cool enough to handle, remove the meat and coarsely shred it. Return to the pot and season with salt and pepper. This can be made up to 3 days ahead; reheat over low heat, adding water and seasoning as needed.

Collards with Potatoes
Adapted from Local Flavors by Deborah Madison

1 pound collard greens, thick stems removed
Salt and freshly ground pepper
3 medium potatoes, scrubbed and coarsely diced
3 or 4 strips of bacon, cut into small pieces (optional)
2 tablespoons peanut or olive oil
1/2 onion, finely diced
2 plump garlic cloves, finely chopped
Good pinch red pepper flakes
Hot pepper sauce or vinegar for the table

Stem and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large non-stick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, add more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes in to the greens. It’s messy looking this way, but especially good. Season with pepper sauce or vinegar to taste. Serves 2 as a meal or 4 as a side.

Leek Recipes

Potato Leek Soup
From www.simplyrecipes.com

2 large leeks, cut lengthwise and chopped (use only the white and pale green parts)
2 tablespoons butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)*
2 pounds potatoes, peeled (if desired), diced into 1/2 inch pieces
Marjoram – dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Lamb and Leek Flatbread
From Recipes from the Root Cellar by Andrea Chesman

Note: Think of this as a Greek pizza, and you have some idea what’s to come.

1/2 recipe Basic Pizza Dough (see recipe below)
2 tablespoons olive oil
2 leeks, trimmed and thinly sliced
2 garlic cloves, minced
12 ounces ground lamb
1 teaspoon crumbled dried rosemary
Salt and freshly ground black pepper
5 ounces feta cheese, crumbled
2 tablespoon pine nuts (optional)

Prepare the pizza dough and set aside in a warm, draft-free place to rise until doubled in bulk, about 1 hour. Meanwhile, heat the 2 tablespoons oil in a large skillet over medium-high heat. Add the leeks and garlic and sauté until tender, about 5 minutes. Remove from the skillet with a slotted spoon and set aside. Add the lamb to the skillet and sauté until browned, about 8 minutes. Remove from the skillet with a slotted spoon and combine with the leeks. Sprinkle with the rosemary and season generously with salt and pepper.

Preheat oven to 500˚F. Lightly oil a 10-inch or 12-inch round pizza pan or a 12-by 15-inch baking sheet. Stretch the dough to fit the pan. Brush the dough with a little olive oil. Scatter the lamb mixture over the pizza dough. Top with feta and pine nuts, if using. Bake on the bottom shelf of the oven until the crust is golden, about 12 minutes. Slice and serve warm.

Potatoes Recipes

Potato Leek Soup
(see above in Leek Recipes)

Collards with Potatoes
(see above in Collard Greens Recipes)

Winter Squash Recipes

Curried Lentil-Stuffed Delicata Squash
From Recipes from the Root Cellar by Andrea Chesman

1 cup channa dhal, or yellow split peas
7 cups water
1 teaspoon salt
2 larger or 3 smaller Delicata squashes
3 tablespoons sunflower, peanut, or canola oil
2 medium onions (or leeks), thinly sliced
2 garlic cloves, minced
1 tablespoon cumin seeds
1 teaspoon curry powder
1/2 cup buttermilk (or coconut milk)
Hot cooked rice, for serving

Preheat oven to 400˚F. Combine lentils, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender but still hold their shape, about 25 minutes. Meanwhile, slices the squashes in half horizontally. Remove and discard the seeds and fiber. Place skin-side up in a baking dish and add 1-inch of water to the dish. Bake for about 20 to 30 minutes, until the squashes are partially tender. While the squashes are baking, heat the oil in a medium skillet over medium heat. Add the onions, garlic, cumin, and curry powder, and sauté gently until the onions are golden and tender, about 10 minutes. Drain the lentils and return to the pan. Stir the onion mixture and buttermilk into lentils and cook over low heat, stirring, until the lentils are creamy, about 5 minutes. Drain the water from the baking dish that holds the squashes. Turn the squashes flesh-side up an fill with lentil mixture. Return to the oven to bake for 20 minutes, until the squashes are completely tender. Serve hot, accompanied by the rice.

Quick Winter Veggie Hash with Poached Egg and Salsa Verde
(see above in Carrot Recipes)

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.