?>

CSA Week 23: October 28 to October 30

This Week’s Share

Crop

Family Share

Half Share

Beets, Kestrel Red 3 pounds 1 1/2 pounds
Carrots, Shin Kuroda 2 pounds 1 pound
Kale, Lacinato 2 bunches 1 bunch
Leeks, King Richard 4 each 2 each
Napa Cabbage 1 larger head 1 smaller head
Potatoes, Yukon Gem 3 pounds 1 1/2 pounds
Winter Squash, Baby Pam Pie Pumpkin 1 large 1 small

Share Notes

  • Carrots, Shin Kuroda: This Japanese carrot has short but thick roots, and is a tender, sweet, deeply orange colored delight. It’s known to perform well in heavier soils, so we put it to the test in our heavy clay soil zone and are loving the outcome. You too may notice their superior flavor, texture and color.
  • Potatoes, Yukon Gem:  The gorgeous Yukon Gem potatoes in your share this week, a newer relative of the well know Yukon Gold, have been selected for their resistance to blight. Here in the Pacific Northwest finding varieties that exhibit natural resistance to blight is critical as that is one of the main disease pressures that can effect the success of a potato crop in the field and storage. You may also notice some potatoes have a pink splash around the eyes which is normal and safe to eat, and is actually a characteristic quality of the Yukon Gem.
  • Winter Squash, Pumpkin: The Baby Pam pumpkins in your share this week are best when eaten within a couple weeks, as pumpkins tend to be the least storage worthy of the winter squashes. While they will hold up just great on your porch or window sill through Halloween (not carved, and not exposed to any freezing), their naturally sweet, rich and smooth flesh is delicious roasted, in soups, curries, and particularly for making homemade pumpkin pie filling. You can plan to enjoy pumpkins again in the Thanksgiving Share.

Winter is Coming, Don’t Get Left in the Cold

Cold dark nights are fast approaching, and what better way to warm your house and soul then with SIO vegetables all winter long? As hoped, the initial sign-up period for our first Winter Storage Share is going great. That said, now is the time to talk to your household, find a share partner if needed, and get your sign-up underway so you don’t miss out on the exciting opportunity.

Number of Deliveries: 7 (spanning 14 weeks)

Price: $610 (one share size)

The Bounty: beets, brussels sprouts, cabbage, carrots, celeriac, chicories, garlic, herbs, kohlrabi, leeks, onions, parsnips, potatoes, pie pumpkins, daikon radishes, shallots & numerous varieties of winter squash

Quantity: approximately 35 pounds per delivery, intended to last for the 2 weeks between deliveries

Delivery Dates:

  • Week of December 15 & 29, January 12 & 26, February 9 & 23 and March 9

Delivery locations:

  • N: Grand Central Bakery @ 714 N Fremont
  • SE: Grand Central Bakery @ 2230 SE Hawthorne
  • SW: Food Front Co-op on SW Capitol Highway
  • NW: The Farm 13615 NW Howell Park Rd
  • Other possible locations to be announced
  • Please email us at csa@sauvieislandorganics.com and we will sign you up for this exciting new option.

Checks can be mailed to: SIO, 20233 NW Sauvie Island Rd. Portland, OR 97231
or Call the office 503-621-6921 to pay by Credit Card

 

Comments

Recipes for CSA Week 23

SIO Recipes for Week 23

Some fun projects in the mix this week–stuffed and roasted pumpkin and pumpkin pie and kimchi. Lots of quicker things too. Happy cooking!

Beet Dip with Sage and Thyme, Goat Cheese and Toasted Nuts
Barley and Vegetable Soup with Harissa
Baked and Stuffed Pumpkin
Vietnamese-style Napa Cabbage and Chicken Salad
Kimchi
Turkish Style Leeks with Carrots and Rice
Pumpkin Pie

Beet Dip with Sage and Thyme, Goat Cheese and Toasted Nuts
–adapted from Jerusalem by Yotam Ottolenghi

beet dip

This brilliantly colored puree is a wonderful appetizer or snack. The original recipe calls for Za’ atar, a wonderful spice mixture which I don’t always have on hand. I do have both thyme and sage in my garden and thought the combination was a great substitute. If you have Za’ atar by all means use it—use 2 teaspoons of it instead of the sage and thyme.

Makes generous 2 cups of dip

About ½ lb cooked, trimmed beets (4-5 small-medium)
½ up Greek yogurt or plain regular yogurt
1/2 a small jalapeno (discard some or all seeds if sensitive to spice)
2 small cloves garlic, chopped
1 tablespoon maple syrup
½ teaspoon chopped fresh or ¾ teaspoon dried thyme
1 teaspoon chopped fresh or dried sage
Sea salt
1 tablespoon olive oil

Thinly sliced chives or green onions
Toasted, chopped hazelnuts or walnuts
1-2 ounces crumble feta or fresh goat cheese
Good olive oil
Bread or crackers for dipping

Cook the beets (or bake) until tender. Peel and roughly chop. Put the beets, yogurt, hot pepper, garlic, syrup, herbs, salt and olive oil in a food processor and process until fairly smooth. I like a little bit of texture. Taste and adjust seasoning.

Put puree in a bowl and top with green onions, nuts, feta and a good drizzle of oil.

Barley and Vegetable Soup with Harissa 

Serves 4, generously

I made my own harissa (the North African pepper and spice paste) the other day and it’s delicious and I’m putting it in/on everything. It enlivens this simple fall soup. I based mine on this recipe—feel free to give it a try or use a store bought one.

If you have already cooked grains on hand, use those and add them at the end. If you have pearl barley or bulgur it will cook quickly and can be cooked in the soup. If you have whole grain faro or bulgur you might want to cook it separately since they take a bit longer and your veggies might turn to mush.

Add sausage to this or any leftover meat if you’d like to make it heartier or add beans or chickpeas. Add some of this week’s kale for more color and flavor . . .

Olive oil
1 onion, diced
2 leeks, well washed, halved lengthwise and cut into ½-inch half rounds
3 carrots, scrubbed and chopped
2 potatoes, scrubbed and cut into small-ish dice
½ teaspoon ground coriander
½ teaspoon ground cumin
1 -2 tablespoons harissa (the spice level really varies with harissa so taste it and start slowly to make sure it doesn’t get too hot)
Salt
5 cups stock or broth of your choice (or more or less if you want soupier or stewier)
3/4 cup barley, faro or brown rice (uncooked—see headnote, or 1 ½ cups cooked grains)
Chopped fresh parsley
Good olive oil

In a large pot heat 2 tablespoons of olive oil. Add the onions, leeks and carrots and a few pinches of salt and sauté for about 10 minutes until softening. Add the spices and potatoes and grains (if you’re using uncooked ones) and cook for another 3-4 minutes, stirring often. Add the stock/broth (use slightly more if you have uncooked grains as they’ll absorb some of it)  and harissa and bring to a boil. Turn down to a simmer and cook until everything is tender. Taste and adjust with more harissa, salt, etc. Serve topped with plenty of parsley and good olive oil.

Baked and Stuffed Pumpkin Roasted
–adapted from Dorie Greenspan’s Around my French Table

Pumpkin stuffed roasted better

This is the most delicious, beautiful fall dish. It’s perfect for a regular old dinner (though it does take almost 2 hours to bake so maybe a weekend dinner) or a Thanksgiving treat. But it’s so easy and so adaptable that you should add it to your regular repertoire. It’s wonderful with cooked rice instead of bread (gets almost a risotto-like texture), additions of cooked spinach or chard, cooked sausage or ham chunks, with peas (straight from the freezer),. . .

Serves 4-6 (depending on size of pumpkin)

1 pie pumpkin, about 4 – 5 lbs (just adjust the amount of filling if your pumpkin is smaller or larger – though you don’t want to go too much larger as it takes awfully long to cook)
Salt and freshly ground pepper
1/3 lb (or slightly more) stale bread, sliced and cut into ½-inch chunks
1/3 lb cheese, such as sharp cheddar, Gruyère, Emmenthal or a combination, cut into ½ chunks or grated
2-4 garlic cloves (to taste), finely chopped
2-4 strips bacon, booked until crisp, and chopped
¼ cup snipped fresh chives or sliced scallions (green onions)
1 tablespoon minced fresh thyme
1-2 tablespoons chopped fresh parsley
½ cup of cream or half and  half
½ cup milk
¼ teaspoon freshly grated nutmeg

Preheat oven to 350F. You can using a baking sheet, a pie pan (as seen above), or a dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but might stick to the casserole, so you’ll have to serve it from the pot which is fine too.

Using a sturdy knife, cut a cap out of the top of the pumpkin. Cut a big enough cap that it’s easy to hollow out the inside. Clear away the seeds and strings from the cap and the inside of the pumpkin. Rub the inside of the pumpkin generously with salt and pepper and put it on the baking sheet, pie pan or in a pot.

In a large bowl toss the bread, cheese, garlic, bacon, and herbs together. Season with pepper—you probably have enough salt from the bacon and cheese but  taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might  need to add to it. Stir the cream, milk and nutmeg with a bit of salt and pepper and pour it into the filled pumpkin. You don’t want the ingredients to swim in the liquid, but you do want them nicely moistened with liquid about half-way up the cavity. It’s hard to go wrong though. Better a little wetter than too dry.

Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is easily pierced with the tip of a knife. Remove the cap for the last 20 minutes or so of baking to brown the top and let any extra liquid evaporate. Transfer very carefully to a serving platter if you baked it on a sheet. Serve, scooping out plenty of pumpkin with each serving or serve it in slices.

Vietnamese-style Napa Cabbage and Chicken Salad

I know you’ve seen this one before but it’s so good I can’t help myself.

napa cabbage salad prep

Serves 4-6

Dressing:

2 Serrano or 1 jalapeño chili, seeded (unless you like more heat) finely chopped
3 cloves of garlic, minced
1-2 tablespoon sugar
1 tablespoon rice wine vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
1 teaspoon soy sauce or tamari
3 tablespoons vegetable oil

¼ of a small onion (red or yellow or ½ bunch of scallions), thinly sliced
5 cups Napa cabbage, thinly sliced
2 cups shredded cooked chicken
1 medium carrot, grated
1/2 cup or more cilantro and/or mint, roughly chopped

In a large salad bowl mix the dressing ingredients. Let sit for a few minutes and make sure the sugar dissolves. Add the veggies and chicken, if using. Mix well, adjust seasoning and stir in cilantro or mint.

Kimchi

–slightly adapted from Tigressinapickle.com

kimchi

There are entire books on this wonderful Korean condiment and it can be made with many different kinds of vegetables, spices and aromatics. Here is a fairly classic, basic version that uses the traditional napa cabbage. I sometimes halve this recipe which works great but if you’re making it, it’s worth making the whole one or close to it. It’s just a one gallon jar and it keeps well and you’ll start putting it on everything. . . .at least I do!

Kimchi-making does not have to be exact. It’s best to taste as you go. Here are the approximate ratios that I have found work best for me.

  • 1 part root vegetable(s) for every 5 parts cabbage. I use carrots, but turnips, daikon, radishes and the “honorary root” kohlrabi also work well.
  • for every 5 pounds of cabbage and roots I add the following:
  • 1 bunch green onions/scallions – white and green parts
  • 1 1/2 – 2 tablespoons dried chile pepper (korean pepper is the most common of course, but i have found aleppo pepper to be a perfect substitute. If either are hard to find for you, mix hungarian (sweet) paprika two to 1 with cayenne and you’ll approximate the level of heat.)
  • 2 large cloves garlic
  • 1 1/2 tablespoons grated ginger
  • 1 1/2 teaspoons sugar
  • 1/4 cup sea salt per quart of water for brine. (I use coarse sea salt, if yours is fine, it should be a scant 1/4 cup). note on water: chlorinated water can inhibit fermentation. It’s best to use spring or distilled water. Approximately 3 quarts of brine are needed for every 5 pounds of cabbage and roots.

Equipment:

  • for every 5 pounds of cabbage and roots you will need a 1 gallon container (or 2 half gallons/4 quarts) for the fermentation process. I use a 1 gallon jar.
  • you’ll also need a few large bowls or containers to soak the vegetables overnight.

This is the basic technique:

  • clean and core cabbage, chop into approximately 1 to 1 1/2 inch pieces. Clean roots (Carrots, daikon, etc.) and slice very thin. I like to use a mandoline for this.
  • make brine by combining salt and water. I make it in 1/2 gallon jars, shaking the jar until the salt dissolves.
  • soak the cabbage and roots overnight in brine. Fill the containers with cabbage and roots and press down. Add some brine, cover with a plate and press down some more. add more brine as needed to submerge completely. Keep plate on top overnight and let it sit out at room temperature. After 8-12 hours drain the cabbage & roots, reserving most of the brine.
  • chop up all of the aromatics and add sugar, mix together. combine this mixture with the drained cabbage and roots. If you are doing a large batch it is better to break it up into a few bowls to evenly combine.
  • fill your fermentation containers with the mixture. Do not pack it too high or too tight, 3/4 full is perfect. add some of the leftover brine to cover completely. You will not need all of the brine.
  • if you are using a crock with weights, place the weights on top of the mixture to submerge. If you are using glass jars, I use the plastic bag method–fill a ziploc bag with extra brine and seal it. Use this to weigh down the vegetables so they stay submerged. It’s good to check the kimchi once a day and give it a little stir with a wooden spoon to push any pieces that might have escaped to the top back in.
  • ideally the fermentation container will be in a moderately warm environment, low 70′s is perfect. At that temperature it will take approximately 5-6 days to complete fermentation. I’ve definitely made batches in cooler weather and they were just fine but took a bit longer.
  • taste! don’t be afraid to taste everyday! 2 or 3 days into it you will notice the bite of raw vegetable has dissipated. A day or two after, when you remove the weight, you’ll smell the sweetest, most delicious smell. then you’ll know your nearing the end of the fermentation process. It’s really up to you and your taste buds to decide on when it is ‘done’. Note: if something has gone wrong there is usually no question, your nose will know. It will smell bad. But this has never happened to me, and if you make sure your utensils, vessels and hands are clean it shouldn’t happen to you either.
  • transfer to storage jars and store in the fridge for up to a year or even more. Technically speaking the fermentation process is still happening only at a much slower rate due to the lower temperature in your refrigerator.

Turkish Style Leeks with Carrots and Rice
–slightly adapted from Adam Ried from the Culinate.com collection

This is one of those clever dishes where vegetables and grains seamlessly blend and in this case a little rice goes a very long way–adding heft and texture but really not much volume. The parsley and lemon are wonderful finishes.

Serves 3-4

¼ cup good olive oil
1 onion, diced
Salt
4 carrots, well scrubbed but no need to peel and cut on the bias into thin slices
4-5 medium leeks (about 2½ pounds), white and much of the green part (just cut off the greens where it seems they get tougher and more fibrous), halved lengthwise and cut into 1-inch pieces
¾ cup chicken or veggie bouillon or water
¼ cup long-grain white rice, rinsed
2 tablespoons fresh lemon juice
2 tablespoons parsley, finely chopped
Freshly ground black pepper, to taste

Heat the oil in a large sauté pan over medium-high heat. Add the onion and ½ teaspoon salt and turn the heat down a bit and cook, stirring frequently, until the onion is very soft and fragrant, about 15 minutes. Add the carrots and cook, stirring once in a while, until they begin to soften, about 5 minutes. Add the leeks and a bit more salt and cook, stirring frequently, until they soften, about 10 minutes. Add the broth and adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.

Remove the cover, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes. Add the lemon juice and parsley and stir to mix. Taste and adjust seasoning with additional salt, if necessary, and pepper to taste, and serve hot or warm.

Pumpkin Pie

Pie with your own pumpkin puree is fun and delicious and you can also use butternut squash or other squashes but pumpkin is fun and classic. Pumpkin flesh can be a bit stringy so if you don’t have a food processor (in which to make the filling) you might want to mash the cooked pumpkin through a sieve for a nice smooth texture.

This is fairly classic pumpkin pie recipe, with the exception of the sour cream and optional rum.

I swear by the Chez Pim pie crust technique and recipe (nothing but butter, flour and water). Give it a try if you’d like or use your favorite recipe/technique. http://chezpim.com/bake/how-to-make-the-perfect-pie-dough

1 9-inch single crust Pie shell, chilled (not partially baked using ½ of above recipe or your favorite pie dough)
1 ¾ cups pumpkin puree
2 large eggs, at room temperature
3/4 cup (packed) light brown sugar
1 cup whole milk or cream
1/3 cup sour cream
 or Greek yogurt (which is what I use)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
2 tablespoons dark rum  (optional)
2 teaspoons pure vanilla extract
Lightly sweetened lightly whipped cream, for topping

Center a rack in the oven and preheat the oven to 450°F. If you have a pizza stone, put it on the rack you’re going to use and then preheat. Setting the pie pan directly on the pizza stone helps the crust bake nicely and not get soggy, especially since we’re not pre-baking the crust.

Cut the pumpkin(s) in half and remove all seeds and strings. Keep seeds to clean and roast for a snack if you’d like. Put the pumpkin cut side down on a baking sheet and bake until very tender when pierced with the tip of a knife. Remove from oven, let cool and scoop out the flesh.

Roll out your pie dough and place it in a pan, making sure to gently press the dough fully into the pan. Trim the overhanging dough with a sharp knife all around leaving at least a 1-inch overhang. Flour your fingers and crimp the dough by pushing your right pointer finger into a “v” shape created with the thumb and pointer of your left hand, holding the edge of dough. Repeat around the whole pie, re-flouring your fingers as needed, to make a pretty, crimped rim.  Chill pie shell in the fridge while you make the filling.

Put all of the filling ingredients in a food processor and process for 2 minutes, stopping to scrape down the sides of the bowl once or twice and pour the filling into the chilled pie shell. Alternatively whisk all the ingredients well in a bowl.

Bake for 15 minutes at 450, then reduce the oven temperature to 350°F and continue to bake for 35 to 45 minutes longer or until a knife inserted close to the center comes out clean. (If you don’t want to create a slash in your masterpiece, tap the pan gently—if the custard doesn’t jiggle, or only jiggles a teensy bit in the very center, it’s done.) Transfer the pie to a rack and cool to room temperature.

Serve the pie with lightly sweetened whipped cream

 

Comments

CSA Week 22: October 21 to October 23

This Week’s Share

Crop

Family Share

Half Share

Carrots, Yaya Orange 2 pounds 1 pound
Kale, Red Russian 2 bunches 1 bunch
Kohlrabi 1 giant bulb 1 large bulb
Onions, Cortland 2 each 1 each
Parsley, Italian Flat Leaf 2 bunches 1 bunch
Sweet Peppers 8 each 4 each
Winter Squash, Delicata 2 each 1 each

Share Notes

  • Kohlrabi: Get ready for this fall flavor delight, it is a favorite among the farm crew once again this season. The Kossak and Gigante varieties of kohlrabi in your share this week are not only large in size, but also also big in delicious flavor. With crisp, juicy, mildly sweet flesh it is really great raw. See the recipes from Katherine for some great cooked preparations as well.

The Cooking Continues this Winter

We know that you love Katherine’s recipes on our blog (see this week’s Recipe Post below), and there are two ways your cooking can continue to be inspired by her this winter. Sign up for the Winter Storage Share and receive a free subscription to her Seasonal Recipe Database. Katherine’s database includes over 500+ recipes. Once logged-in you will have 24-hour access to a deep and searchable archive, illustrated by many photos of finished dishes. This means that all recipes, tips, techniques and ideas for all vegetables will be at your fingertips. If, however you choose, not to sign up for the Winter Storage Share you can still individually subscribe to her database for $25/year. Join us for the Winter Share by emailing us at csa@sauvieislandorganics.com. Or visit Katherine’s website www.cookwithwhatyouhave.com to learn more about her database. Either way Katherine will continue to give us all confidence in the kitchen.

Winter is Coming, Don’t Get Left in the Cold

Cold dark nights are fast approaching, and what better way to warm your house and soul then with SIO vegetables all winter long? As hoped, the initial sign-up period for our first Winter Storage Share is going great. That said, now is the time to talk to your household, find a share partner if needed, and get your sign-up underway so you don’t miss out on the exciting opportunity.

Number of Deliveries: 7 (spanning 14 weeks)

Price: $610 (one share size)

The Bounty: beets, brussels sprouts, cabbage, carrots, celeriac, chicories, garlic, herbs, kohlrabi, leeks, onions, parsnips, potatoes, pie pumpkins, daikon radishes, shallots & numerous varieties of winter squash

Quantity: approximately 35 pounds per delivery, intended to last for the 2 weeks between deliveries

Delivery Dates:

  • Week of December 15 & 29, January 12 & 26, February 9 & 23 and March 9

Delivery locations:

  • N: Grand Central Bakery @ 714 N Fremont
  • SE: Grand Central Bakery @ 2230 SE Hawthorne
  • SW: Food Front Co-op on SW Capitol Highway
  • NW: The Farm 13615 NW Howell Park Rd
  • Other possible locations to be announced
  • Please email us at csa@sauvieislandorganics.com and we will sign you up for this exciting new option.

Checks can be mailed to: SIO, 20233 NW Sauvie Island Rd. Portland, OR 97231
or Call the office 503-621-6921 to pay by Credit Card

 

Comments

Recipes for CSA Week 22

Many hearty and fun recipes this week–old favorites, adaptations of old favorites and a silky soup. If neither of the kohlrabi recipes below appeal, make a quick kohlrabi and carrot slaw with lime juice, plenty of parsley, minced garlic, olive oil and some thinly sliced onion. Happy cooking!

Dry-fried Beef with Kohlrabi and Carrots
Black Beans, Delicata Squash, Avocado and Cilantro
Roasted Carrot and Cumin Soup with Crispy Pancetta
Kohlrabi and Parmesan Fritters
Roasted Sweet Peppers with Parsley and Garlic
Lentils, Roasted Peppers and Parsley (and Sausage)
Kale Salad with Peanuts and Mint
Green Rice (with Sweet Peppers instead of Anaheims)

Dry-fried Beef with Kohlrabi and Carrots
–slightly adapted from Pure Beef by Lynne Curry

This recipe is from a wonderful cookbook by Lynne Sampson Curry of Joseph, OR. If you like beef and eat local grass fed beef or are curious about cooking grass fed beef properly and creatively, this book is a must have.

1 lb. top round steak, very thinly sliced against the grain 1/4-inch thick
¼ teaspoon salt
4 tablespoons vegetable oil, divided
3-4 medium carrots, scrubbed (no need to peel) an cut into matchsticks as best you can
1 medium-large kohlrabi, peeled and cut into matchsticks (depending on how large yours is you may not need the whole thing)
2-inch piece of ginger, peeled and sliced thinly and then cut into fine strips, divided
3-4 green onions, trimmed and chopped
2 tablespoons soy sauce or tamari
1 tablespoon hoisin sauce
1 tablespoon rice wine (mirin)
¾ teaspoon toasted sesame oil
1/3 cup chopped cilantro
Freshly ground black pepper
Rice for serving

Season the beef with the salt. Heat 3 tablespoons of the oil in a large skillet (or wok) over high heat. When smoking, add the beef and stir until the beef is no longer pink. Try to keep the beef in a single layer in the wok and cook it until the juices have almost evaporated, about 4 minutes. Then stir the strips of meat gently, until they sizzle and turn a darker shade of brown, and additional 2-3 minutes. Transfer the beef to a plate and cover.

Heat 1 tablespoon of oil over high heat. Add the carrots and kohlrabi and cook, stirring constantly, until they start to soften but retain some crispness, about 4 minutes.  Add them to the beef.

Add the ginger and the green onions to the pan and cook, stirring for 30 seconds. Add the soy sauce, hoisin sauce, and rice wine and stir-fry until fragrant. Add the beef and vegetables back into the pan along with the sesame oil and stir until hot. Serve immediately with some freshly ground black pepper and the chopped cilantro. Serve with rice.

Green Rice (with Stuffed, Roasted Sweet Peppers)

green rice

This is a childhood favorite dish that I have included here before. I recently tried it with sweet peppers (since that’s what I had) instead of Anaheims and it was delicious too and since you have lots of parsley and sweet peppers this week, give it a try.

2 tablespoons olive oil
2 cloves of garlic, minced
1 onion, finely diced
1 jalapeno, minced (seeds and all) or ½ teaspoon red pepper flakes
1 large bunch parsley, rinsed well and bottom half of stems removed. Chop the remaining stems and leaves fairly finely
2 cups long grain white (or brown—will take longer to cook) rice
4 cups milk (2% or whole – not skim)
6 sweet peppers (you can use fewer too), roasted over a gas burner until black and blistered or under the broiler
6 ¼-inch thick slices of sharp cheddar (to fill each pepper) about 1 1/2 x 4 “
Salt

Heat olive oil in a large pot or Dutch oven or pot for which you have a tight-fitting lid, over medium-high heat. Add the rice to the pan and stir well to coat with oil and cook for 2-3 minutes, stirring occasionally. Add onion, garlic, hot pepper or chili flakes and parsley and mix well and sauté for 2-3 more minutes. Add the 4 cups of milk and a generous 1 ¼ teaspoon of salt (you may still need more—it takes quite a bit) and bring to a boil but be careful, milk boils over easily and makes a big mess so stay close by. Turn down to very low and cook, covered for 12- 15 minutes.

Carefully peel the peppers, remove the stem and cut down one side of the pepper to remove the seeds. Try to keep the peppers are intact as possible—not a big deal if you don’t but easier to manage if you do. Lay the peeled, deseeded peppers on a cutting board and place a slice of cheese inside each one.

After the rice has ben cooking for about 20 minutes (if you’re using white rice otherwise 35 minutes) and much of the milk has been absorbed, use a large spoon to lift up some of the rice and place the stuffed pepper in the spot you’ve made and re-cover with rice. Continue until you’ve more or less evenly placed all the peppers in the rice. Cover and cook for another 5-10 minutes until the rice is tender and the peppers heated through and the cheese melted. I like to turn the heat up again at the very end to create a bit of a crust on the bottom of the pan. This is a bit risky since you don’t want to burn the rice. Serve hot, making sure everyone gets a pepper.

Black Beans, Delicata Squash, Sweet Peppers, Avocado and Cilantro

black beans, avocado, wintersquash and cilantro salad

This is really just a suggestion of ingredients to combine and a loose technique.. You can add more sweet peppers, hot peppers, spices, other herbs and/or add cheeses or toasted nuts. It’s such a joy to quickly toss together ingredients like this and have a vibrant dish for any time of day.

Quantities are completely up to you as are the ratios. Just taste and adjust with citrus and other seasonings.

Serves 4

2 cups cooked (or canned), drained black beans
1 avocado, diced
2 sweet peppers, trimmed and diced or thinly sliced
1 cup cilantro, leaves and stems, well washed, dried and roughly chopped
2-3 cups winter squash, roasted and cut into bite-sized chunks (don’t need to peel your delicata squash)
1 tablespoon thinly sliced onions
1/2 a garlic clove, minced (optional)
Juice of 1 lime
Salt and freshly ground pepper
2 tablespoons olive oil

Toss everything together on a platter or large bowl. Taste, adjust seasoning and enjoy.

Roasted Carrot and Cumin Soup with Crispy Pancetta
–Inspired by Hugh Fearnley-Whittingstall via Racheleats.com

Serves 4

2 lbs carrots, scrubbed and trimmed and cut into chunks
1 medium onion, peeled and cut into chunks
2 shallots or 1 – 2 leeks, cleaned and chopped
2 tablespoons olive oil
Salt
1 large or 2 smaller garlic cloves, peeled and very finely chopped.
3 tablespoons butter
2 teaspoons cumin seeds
A good pinch of red pepper flakes
4 cups chicken or vegetable stock
4 thin slices of pancetta or bacon (or salted, toasted pumpkin seeds)

Preheat oven to 400 degrees

Put carrots and onions on a sheet pan and drizzle with olive oil, sprinkle with salt roast for about 35 minutes until they are soft, deep in color and caramelized at the edges.

In a soup pot gently sauté the shallot and/or leek in the butter until soft and translucent.

Toast the cumin seeds in a small dry skillet pan over a moderate heat, it only takes a couple of minutes until they smelt nutty and warm. Put the toasted seeds in a mortar and grind well.

Add the roasted carrots and onion to the soup pot pan, then add the ground cumin and pinch of chili flakes to the pan, stir. Add the chicken or vegetable stock and bring to a simmer and simmer for 20 minutes or so. Blend the soup with an immersion blender until smooth. Taste and adjust seasoning.

Fry the bacon or pancetta until crisp and rippled at the edges then break into small pieces and garnish the soup. Alternatively top with toasted, salted, coarsely chopped pumpkin seeds.

Kohlrabi and Parmesan Fritters

I find these addictive. They’re perfect with some Greek (or whole milk yogurt) that you’ve doctored with a little minced garlic, salt and lemon juice and/or lots of chopped dill.

You can also double the recipe. I know the kolrabi are big again this week!

About 10 3-inch fritters

12 ounces kohlrabi (about 4 cups chopped), peeled and chopped into small-ish chunks
2 eggs
1/4 cup all-purpose flour
1/3 cup finely grated Parmesan cheese (or other grating cheese—sharp cheddar is fine too)
2 tablespoons finely chopped parsley (optional but very good—can sub other herbs)
1 clove garlic, minced
1/2 teaspoon sea salt, plus more to taste
A pinch of red pepper flakes and several grinds of black pepper
Olive or vegetable oil for frying
Lemon wedges (optional)

Cook the kohlrabi in a pan with 1/2–inch or so of water for 8-10 minutes until tender. Drain and let cool slightly.

Meanwhile lightly beat the egg in a mixing bowl. Add the flour, cheese, garlic, salt and pepper and parsley. Then, add kohlrabi and, using a potato masher, mash it up a bit. You want to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a spoonful of the batter into a fritter in the pan. Once mashed a bit, stir the remaining ingredients together. Adjust seasonings to taste.

Heat a large, heavy skillet over medium-high heat. Once hot, add a tablespoon or two of oil. Once the oil is hot drop about 1/3 cup batter into the pan, then flatten it slightly with your spatula. Repeat with remaining batter, leaving an inch or so between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Serve with yogurt or just a squeeze of lemon juice to offset the sweetness of the kohlrabi.

Roasted Sweet Peppers with Parsley and Garlic

roasted peppers garlic parsley

This is the way sweet red peppers are prepared in many parts of Italy. It’s very simple and very good. This dish keeps well in the fridge for 4-5 days so make extra and enjoy it for a while. And use however much parsley and garlic you like. It’s really a matter of taste.

4-5 sweet red peppers
10 sprigs of parsley, big stems discarded, chopped
1 medium clove garlic, minced
Good-tasting olive oil
Salt and freshly ground pepper to taste

Set oven to broil.

Rinse peppers. Place them on a baking sheet and place about 4-6 inches under the broiler. Broil, turning as one side blisters and turns black. When they are blackened all around remove from oven, place in a bowl and cover with a dishtowel. Let steam and cool until you can handle them. Remove the stems and seeds. Chop into large-ish pieces (1 ½ – 2-inch square). Toss in a bowl with the remainder of the ingredients. Adjust seasoning. Let sit to let flavors marry for 15 minutes if you can. Serve with bread, cheese, grilled anything, salads, a frittata, etc. . . Great on sandwiches as well.

Lentils, Roasted Peppers and Parsley (and Sausage)

roasted pepperes with lentils parsley garlic

This is a wonderful way to turn some of the above, roasted peppers, into a beautiful meal.

1 ½ cups small green or brown lentils (they hold their shape better than the more common, larger brown ones)
1 bay leaf
1 clove of garlic, peeled
1 carrot, scrubbed and cut into a few pieces (optional)
Salt
2 teaspoons red wine or sherry vinegar
2 sausages of your choice (I like Pastaworks’ Italian pork sausages best)
Olive oil
Roasted peppers (above)

Put the lentils, bay leaf, garlic clove, and carrot in a large saucepan. Cover generously with water and add ½ teaspoon salt. Bring to a boil, turn down to a simmer and cook, partially covered for about 20 minutes. Check frequently at this point for doneness. You want tender lentils that are still more or less holding their shape. It make take a bit longer.

Drain the lentils when they are tender and discard everything but the carrot. Chop it up more finely and add it back in. Add the vinegar and a bit of olive oil.

Meanwhile slice the sausages into round and sauté in a bit of olive oil until cooked through and browning a bit. Mix the sausages into the lentils.

Chop up some of the roasted red peppers and stir those into the lentils as well. Taste and adjust seasoning.

Kale Mint Salad with Peanut Dressing
–inspired by Food52

kale salad peanut dressing prep

Serves 4-6

The mint, kale and peanuts make for a strong, vivid and almost rich salad.

1 bunch kale, well washed and any tough stems trimmed and then cut as thinly as you can (I used half mustard greens and half kale since that’s what I had and it was delicious too)
1-2 medium carrots, grated on the large holes of a box grater (optional—but pretty and a nice sweet addition)
¾ cup fresh mint, chopped
1 cup dry roasted peanuts (alternatively you can use toasted walnuts)

Peanut/Sesame Dressing:

3 tablespoons smooth peanut butter
1 tablespoons tahini (optional—I like the combination very much though)
3 tablespoons hot water
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
2 teaspoons sesame oil
¼ -1/2 teaspoon dried red chili flakes (or more if you want a bit more heat)

Toss the chopped kale, chopped mint and the nuts together in a large bowl.

Whisk all the dressing ingredients together in a bowl until smooth. Alternatively to you can blend or process the dressing until smooth.

Pour two-thirds of the dressing over the kale, mint and nuts and toss well, making sure you’re really covering the kale well. Taste and adjust seasoning.

kale salad peanut dressing

Comments

CSA Week 21: October 14 to October 16

This Week’s Share

Crop

Family Share

Half Share

Beets, Kestrel Red 3 pounds 1 1/2 pounds
Chard, Rhubarb Red 2 bunches 1 bunch
Chicory, Radicchio 1 large head 1 small head
Leeks, King Richard 6 each 3 each
Potatoes, Yukon Gem 4 pounds 2 pounds
Sweet Peppers, Stocky Red Roaster 8 each 4 each
Winter Squash, Baby Blue Hubbard 2 each 1 each

Share Notes

  • Chicory: The chicory family (closely related to lettuce) is a wide and varied group-they can be loose-leafed or tightly-headed, tapered or round, smooth-leaved or frilled. They are also brightly colored, ranging from purest white and pale yellow to bright green or maroon. All members of the chicory family are favored for the bitterness that they all share, unlike lettuces which are chosen for their delicacy. Radicchio is the chicory featured in your share this week, and is also the most commonly know too.
  • Potatoes: The gorgeous Yukon Gem potatoes in your share this week, a newer relative of the well know Yukon Gold, have been selected for their resistance to blight. Here in the Pacific Northwest finding varieties that exhibit natural resistance to blight is critical as that is one of the main disease pressures that can effect the success of a potato crop in the field and storage. You may also notice some potatoes have a pink splash around the eyes which is normal and safe to eat, and is actually a characteristic quality of the Yukon Gem.
  • Winter Squash: From mid-fall and through the end of the season, a variety of winter squash will be in your share. Unlike summer squash, these varieties have thicker skins to help them store longer, and starchy flesh that is tasty when cooked. The Hubbard in particular has a tough skin to cut, but the mild yet deep flavor and creamy texture makes it worth the effort.

The Bounty Continues this Winter at Grand Central Bakery

We are happy to bring you an extension of our regular season shares with our first ever Winter Storage Share. We are selling a limited number of shares, so don’t miss the chance to join us from mid-December 2014 until early March 2015. We will carefully create each share so you can enjoy delicious, hearty winter boxes with an exciting array of flavors, textures, and colors to keep a smile on your face and inviting smells in your kitchen all winter long. Most of the varieties we are growing for the Winter CSA are attentively selected and bred by local seed producers from the PNW, so you can feel great supporting these excellent small family businesses and helping to maintain genetic diversity when you sign up!

We are able to bring you this exciting opportunity in part with the help of our friends at Grand Central Bakery. They will be hosting our pick-up locations in SE Portland at their Hawthorne store and also in North Portland at their Fremont store. They are able to offer us convenient pick-up areas located inside of the store protected from any severe and freezing winter weather. In addition to that, each member picking-up at one of our Grand Central Bakery locations will receive voucher for a free loaf of bread with each share box for the winter season. Delicious winter veggies and fresh locally baked bread, it doesn’t get much better than that. See more details below, and of course email us with any questions or to join.

Number of Deliveries: 7 (spanning 14 weeks)

Price: $610 (one share size)

The Bounty: beets, brussels sprouts, cabbage, carrots, celeriac, chicories, garlic, herbs, kohlrabi, leeks, onions, parsnips, *potatoes, pie pumpkins, daikon radishes, shallots & numerous varieties of winter squash (see a Sample Week chart below)

Quantity: approximately 35 pounds per delivery, intended to last for the 2 weeks between deliveries

Delivery Dates:

  • Week of December 15 & 29, January 12 & 26, February 9 & 23 and March 9

Delivery locations:

  • N: Grand Central Bakery @ 714 N Fremont
  • SE: Grand Central Bakery @ 2230 SE Hawthorne
  • SW: Food Front Co-op on SW Capitol Highway
  • NW: The Farm 13615 NW Howell Park Rd
  • Other possible locations to be announced
  • Please email us at csa@sauvieislandorganics.com and we will sign you up for this exciting new option.

Checks can be mailed to: SIO, 20233 NW Sauvie Island Rd. Portland, OR 97231
or Call the office 503-621-6921 to pay by Credit Card

*Several of our potato varieties will be coming from transitional acreage (acreage that we are now growing on organically but had been farmed conventionally within the past 3 years).

Sample Week

Quantity

Beets, Cylindra

3 pounds

Cabbage, January King

1 head

Carrots, Necoras

3 pounds

Kohlrabi, Gigante

1 each

Leeks, King Seig

6 each

Onions, Cortland

4 each

Parsnips, Gladiator

4 pounds

Potatoes, Yukon Gold

6 pounds

Raddichio, Leonardo

2 each

Winter Squash,

Nutter Butter

Butternut Squash

2 each

Comments

« Previous entries Next Page » Next Page »