Farm News: March Update

Spring is in the Air

It’s that exciting time of year. Cherry and plum trees around Portland and Sauvie Island are in full bloom. Bees are buzzing. Onion, shallot, scallion, fennel, chard, kale, broccoli and lettuce starts are warming and stretching their roots in the greenhouse. Carrots, radish, Japanese turnips, and beet seeds are trying to break through the soft spring soil with their first leaves of the season and say hello to sun and rain. The farm is busy with life, and the our seasonal crew is back a few days a week to help with seeding  and irrigation in the green house, preparing greenhouses and equipment for the coming season, weeding in the fields, potting up plants starts, and much more.

Now is the time–Sign-up for 2014

Although it’s only the end of March, the first week of the season will be here before you know it. Sign-up now for the coming season before we fill up. Know someone that kept eyeing your share last year? Have a friend/neighbor/co-worker that missed out ? Let friends, family and co-workers know about the joys of being an SIO CSA member now so they don’t miss out again, and if they mention your name in their sign-up form comments then we’ll send you a voucher for a free loaf of bread from Grand Central Bakery in Portland, OR. Grand Central has been a long time customer of SIO, purchasing a variety of our crops throughout the season. If you’re ever in one of their local bakery/cafe locations May-December just ask what SIO produce is on the menu.

Save the Date: Come Join Us for the Spring Farm Tour & Potluck

Join us Saturday, May 17st to kick-off the season with a tour of the farm and a CSA Community Potluck. This event is from 11am to 2pm. Tours of the farm will happen at 11am & 1pm and we will share a potluck lunch at noon. Bring your family, friends, kids, neighbors, and anyone you think would enjoy a day on the farm, and don’t forget to bring a potluck dish to share. The farm fields are located at 13615 NW Howell Park Rd, just a mile past the Sauvie Island Bridge.

Calling all CSA Containers!!

Do you have any black CSA containers laying around your house, office or car? You are not alone, so get it off your chest and let us know. We are charged a fee by the company we rent them from for each container that is not returned, so please please please search your house, garage, trunk, and porch for any containers. We are happy to figure out a way to get it out of your way and back onto the farm.


Farm News: January Update

Happy 2014 from SIO


Field Assistant (Aaron Bini), Harvest Manager (Jen Surdyk), and Field Assistant (Louis Kemp) hosting the SIO stand at the Hillsdale Farmers Market in late December.

Show Your SIO Spirit–Sign-up for the Upcoming Season

It’s hard to believe we’ve entered a new year (and are halfway through January), but that means we that much closer to the beginning of the coming season. For those of you already longing for fresh spring greens, crisp radishes, and pungent green garlic you can sign up for your share of the 2014 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.

Mail deposits & payments to:

Sauvie Island Organics LLC. 
20233 NW Sauvie Island Rd
Portland, OR 97231

Or call us in the office 503.621.6921 to pay over the phone by credit card.

We look forward to growing for you in 2014!

Still Wanting More SIO this Winter? Find us at the Hillsdale Farmers Market


Come find SIO at the Hillsdale Farmers Market this Sunday 1/19 from 10am-2pm. This is our fourth (and likely our last) appearance at the Hillsdale Farmers Market this winter, and we’d love to seem some familiar faces under our tent. We will have Red Beets, Celery Root, Green Kohlrabi, Delicata Winter Squash, Parsnips, and Yukon Gold Potatoes for sale.

The Hillsdale is held in the Wilson High-Rieke Elementary parking lot, 1405 SW Vermont St. Parking is available at the north entrance located at the intersection of SW Capitol Hwy and SW Sunset Blvd.

A Much Needed Expansion

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Here at SIO winter is a time for us to rest up, plan for the coming season, and make improvements to our systems to ensure an even better season than the last. Each of the past several winters we’ve added capacity to our unheated greenhouse space, and well we’re doing it again folks.

This January we began construction on an additional 20ft x 78ft unheated greenhouse that will feature roll-up sides for manual temperature and humidity control, automated overhead irrigation system, and raised tables for the plant starts. In the photo above our wonderful Field Assistant, Aaron, is at the south end of the metal framing for the new greenhouse. This new space will be used for hardening off greenhouse start before they are transplanted into the field.

Behind the new structure (in the photo) you can see our current heated green house space, which will be attached to the new unheated space space. In the right of the photo you also see our other two unheated hoop house spaces, one built in the winter of 2012 and the other in the winter of 2013. With the addition of the new unheated greenhouse space it opens up our hoop houses, previously used for hardening off, for a variety of early spring planting and fall season extension possibilities.


Recipes for CSA Week 28


Lots of warm soups and stews and comforting dishes for this chilly, final week of the 2013 season. Enjoy and happy cooking! Its been a pleasure sharing recipes with you all this year.

Pan di Zucchero Notes
Pan di Zucchero Caesar Salad
Roast Chicken with Grilled Chicory (and parsnips and potatoes)
Panfried Delicata with Sage and Garlic
Parsnip and Potato Hash with Parsley and Fried Eggs
Velvety Parsnip Soup with Cheesy Toast
Lentil Soup with Carrots and Potatoes

Pan di Zucchero Notes

Pan di zucchero is a chicory, not as strong as radicchio and the name means sugar loaf in Italian. It’s a bit like a denser version of escarole. It’s crisp and sweet and complex and a definite treat. You can use like Romaine for a Caesar like salad (I’ve included my recipe for that here again).

It also takes well to braising with a little broth and/or white wine and some thinly sliced garlic and salt and pepper.

You can also grill it, cut into wedges and brushed generously with olive oil and sprinkled with salt. Then you can serve it with thinly sliced pears or apples and a soft, pungent cheese like gorgonzola or other blues or feta or goat cheese even. Delicious! For even more decadence add some diced, rendered bacon or prosciutto.

Pan di Zucchero Caesar Salad

Serves 4-6 depending on appetites and what else is being served

1/2 cup grated Parmesan cheese
2-3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil
4-5 garlic cloves, finely chopped
4-5 flat anchovy filets (or more to taste)
1 egg yolk
1/2 teaspoon sea salt (or more to taste)
Freshly grated black pepper
1/4 teaspoon dry mustard (optional)
1 head (or only part of one if they’re huge) pan di zucchero, washed, leaves cut in half lengthwise and then cut into 1 1/2 inch ribbons
¾ – 1 cup croutons or toast a slice or two of good crusty bread and tear it into bite-sized pieces

You can either use a food processor or a mortar and pestle. If using the latter, put the garlic, anchovy, pepper and salt in it and pound it into a smooth-ish paste. Scoop the paste out of the mortar and put it into a bowl. Then whisk in the lemon juice and egg yolk and then slowly add the oil and finally the Parmesan. If using a food processor start with the garlic, anchovy, lemon juice and salt and then add the ingredients in the same order. Stir the parmesan at the end after you’ve removed the dressing from the processor.

Toss with pan di zucchero, top with croutons and some more freshly grated Parmesan.

Roast Chicken with Grilled Chicory (and parsnips and potatoes)

Grill or broil the pan di Zucchero in large wedges, brushed lightly with olive oil and sprinkled with salt, until browning around the edges and tender.

Roast a chicken, however, you like to. This is the easiest way I know of and a funny blog post to boot–by cookbook author and blogger Michael Ruhlman. You could add some diced potatoes and/or parsnips and add them to the pan in which you’re roasting the chicken for a very complete meal.

Roughly chop the grilled chicory and serve with the chicken and drizzle any pan juices over the greens. If there isn’t enough juice drizzle with good olive oil, a squeeze of lemon juice and salt and pepper. Simple, delicious food!

Panfried Delicata with Sage and Garlic

I made this the other day when I had little time and little in the pantry. It’s hardly a recipe but here you are.

I tend to only think of baking delicate rings or slices but cooking them over high-heat in a cast iron skillet on the stove top is even faster and just as delicious.

1-2 delicata squash, scrub well and halve lengthwise and remove all seeds and strings (keep the seeds to roast if you’d like)
Olive oil
2 cloves garlic, minced
1 tablespoon (or more) fresh minced sage (or dried)

Cut the squash halves into 1/3-inc half rounds (skin on)

Heat 1-2 tablespoons olive oil in the largest, heavy skillet you have over high heat. Add the squash slices and toss briefly to coat. You probably won’t be able to manage a single layer and that’s fine. Sprinkle with a few pinches of salt. Turn the heat down to medium high and cover the pan. Cook undisturbed for about 4-5 minutes or until to smell what might be considered scorching squash. Toss carefully trying your best (without driving yourself crazy) to flip most of them so the other side can brown. It will all work out in the end. Cover again and cook some more. You can decide when to take it off the heat. You can let it get quite soft or leave it with a bit of bit. The important thing is to get some good color.

Meanwhile finely chop the sage and mince or mash the garlic into a paste with some coarse salt. When the squash is done to your likely carefully stir in the garlic and sage and a good drizzle of olive oil. Let it all sit in the hot pan for a few minutes before you serve it to mellow the garlic just a bit. You can serve with a drizzle of sherry vinegar or lemon juice or just as is. I dare you not to eat one whole squash worth yourself.

Parsnip and Potato Hash with Parsley and Fried Eggs

This is the simplest of comfort foods for me this time of year. You can add carrots or even grated winter squash if you like. Quantities are just suggestions. This technique scales up and down easily as long as you have a big enough skillet (if you’re scaling up that is!)

Parsnip potato hash with egg

2-3 parsnips, scrubbed and trimmed and grated on the large holes of a box garter or with the grating blade of a food processor
2 potatoes, treated same as the parsnips
½ an onion, diced
Salt and freshly ground pepper
Olive oil (or butter or combination of the two)
Chopped parsley (or cilantro), for serving
Squeeze of lemon juice (optional)
4 eggs, fried (or poached)

Heat about 2 tablespoons of olive oil (or combo of olive oil and butter) in a large heavy skillet over medium-high heat. Add the onion and sauté for a just a couple of minutes and then add the grated vegetables. Toss well and add a few pinches of salt. Cook over fairly high heat for the first 5 minutes or so to get some good color and then turn down if things are starting to burn. It will only take about 10 minutes to cook through. Meanwhile fry or poach your eggs (if you have the space in the hash skillet you can scoot the hash to one side and fry the eggs in the empty space.

When the vegetables are tender and nicely browned in places toss in the parsley, black pepper and taste and adjust seasoning. Serve topped with eggs and a squeeze of lemon juice if you’d like.

Parsnip Purée
–from Tender by Nigel Slater

Peel, roughly chop and boil parsnips. When they are tender, process in food processor until smooth. Put into bowl and beat in enough butter and crème fraiche (or whipping cream or sour cream or Greek yogurt) to achieve a consistency you like. Season with salt, pepper and little Dijon-style mustard. Perfect with braised, garlicky kale and/or any roasted meat.

Velvety Parsnip Soup with Cheesy Toast
–inspired from Tender by Nigel Slater

This is a bit of an unusual combination of flavors and it comes together beautifully. The original recipe does not include the toast but instructs you to pour the hot soup over diced cheese. I love to dip a crusty crouton in my soup but feel free to try the original.

1 large onion, diced
1 leeks, well washed trimmed and cut into thin half rounds (optional or use another half an onion)
2 large parsnips (or 4-5 small ones), well scrubbed and trimmed and cut into chunks
2 tablespoons butter or olive oil
2 cloves garlic, crushed
A little flour
½ teaspoon (or more to taste) red pepper flakes
½ teaspoon turmeric
4 cups vegetable stock
½ cup whole milk or cream
2 tablespoons whole grain mustard

4 slices good crust bread
1 clove of garlic
Sharp Cheddar, Gruyere or the like

Melt the butter in a large, heavy pot, add the onions and leeks, if using and, once they soften, add the parsnips and garlic. Cook over medium heat, lid on, until the leeks have colored lightly and the edges of the parsnips are mostly golden. Resist disturbing the vegetables too much as they cook: a slight browning of the parsnips here and there is essential to the flavor of the soup.

Sprinkle a dusting of flour into the pot, stir in the red pepper flakes and turmeric, then cook for a minute or two to remove the raw taste of the flour. Add the stock, stir, and bring to a boil. Decrease the heat to let the soup to sit at a light boil and continue until the vegetables are soft, about twenty minutes.

Pour into a blender or food processor and whiz to a creamy puree. Add the cream and mustard and salt and freshly ground pepper to taste.

Toast the bread and rub immediately with the clove of garlic. Top with a thin layer of cheese and broil until bubbly and golden round the edges. Serve the soup hot with the cheesy toast.

Lentil Soup with Carrots and Potatoes

I make lentil soup year-round, though it certainly is prime soup weather now. This is a good warming dish for this crazy cold week we’re having. And it’s such an easy, fairly quick one-pot meal that my six-year-old happens to love, in pretty much every incarnation. In this version I add turmeric, ground cumin and coriander as well as a little ginger. This makes a lot of soup – great the next day or freeze a quart of it for later.

3 medium carrots (or whatever you want to use), diced or cut into thin rounds
½ onion, diced
2 cloves garlic, chopped
1 teaspoon finely grated, fresh ginger
1-2 bay leaves
1 ½ teaspoons each ground cumin and coriander
1 teaspoon ground turmeric
¼ – ½ teaspoon red pepper flakes
2 cups lentils (either the little French green ones or regular larger, brown ones)
2 sausages – optional (I use the Italian pork sausages from New Seasons or Pastaworks but chicken or turkey sausages would be fine too)
about 6 cups water or vegetable broth
2 medium potatoes, scrubbed and cut into ¾-inch dice
2 teaspoons soy sauce (seems strange but is very good!)
Salt & pepper

Sauté carrot, onion and garlic in 1 ½ tablespoons or so of olive oil in a big pot. Slice sausages (if using) into rounds, then cut those in half. Add them to the onions and carrots after they’ve softened, about 7-8 minutes. Also add the spices and ginger and cook, stirring frequently for about 2 minutes until the spices are fragrant. Then add lentils and about 6 cups of broth or water. Salt generously if you’re broth if not salty. Bring to a boil then turn down the heat to med/low and simmer covered for 15 minutes. Add the potatoes and cook for another 20 minutes or so until everything is tender. Add the soy sauce and adjust seasoning.




CSA Week 28: December 3 to December 5

This Week’s Share…Last Week of the Season



Family Share

Half Share

Carrots 2 pounds 1 pound
Chicory, Pan di Zucchero 2 heads 1 head
Onions, Cortland 2 each 1 each
Parsnips 3 pounds 1 1/2 pounds
Potatoes,  Yukon 5 pounds 2 1/2 pounds
Winter Squash, Delicata 2 each 1 each

Share Notes

  • Chicory, Pan di Zucchero: The beautiful elongated chicory in your share this week is a sugarloaf type, hence is sweeter flavor and long loaf like nature. This fall treat holds up well to sauteeing, but has great flavor fresh and hold up well against robust dressings, so why not treat yourself to a fresh fall salad.
  • Winter Squash, Delicata: Winter squash stores best in cool, dry, dark place (garage, basement, cellar, etc), and should keep well if stored this way for 3 to 6 weeks.

2013 CSA Season Comes to a Close: Thank You & See you Next Season

That’s right, it’s here, the last week of the 2013 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.

While our weekly CSA shares are coming to an end, we will be offering Bulk Vegetable Boxes  through mid-December with pick-up at the farm, and limited pick-up options in the city. We will also be at the Hillsdale (Winter) Farmer’s Market in December (Sunday 12/8 & Sunday 12/22; 10am-2pm).

Box Share Members: Please Return Your Containers

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 your usual delivery day next week. We are charged a fee by the company we rent them from for each container that is not returned, so please please please search your house, garage, trunk, and porch for any containers on the loose and return them to your usual pick-up site. Thank you in advance for returning your containers.

Show Your SIO Spirit–Sign-up for Next Year

It’s hard to believe the end is here, but wow, what a great season of eating is has been. For those of you already longing for fresh spring greens, crisp radishes, and pungent green garlic you can sign up for your share of the 2014 season now. Complete and submit the Community Farm Agreement athttp://sauvieislandorganics.com/join.php and send in your $100 deposit to secure your spot.

  • If you decide to PAY IN FULL by December 13th, 2013 you’ll receive a THANK YOU BOX of STORAGE VEGGIES
    • 20lb Box for Full Share and 10lb Box for Half Share
    • Your choice of beets, carrots, celeriac, kohlrabi, fennel, potatoes, Delicata winter squash, Acorn winter squash (choose up to 5 crops).
    • Your Thank You Box can be delivered to a limited number of locations in town through mid-December, or picked-up at the farm by arrangement throughout the month of December.
  • Pay your deposit by December 31st, 2013 to guarantee the 2013 share pricing.

We are also signing-up new members for the 2014 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 Thank You Box this winter!

Good Eats: Thank You Katherine for a Season of Cooking

We just couldn’t close out the season without giving a big THANK YOU to our weekly recipe extraordinaire Katherine Deumling. We will be teaming up with Katherine Deumling (pictured above) and her SE Portland based Cook with What you Have(www.cookwithwhatyouhave.com)  again in 2014 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”.

You can always look back at Katherine’s recipes and tips from the season in our blog archives, but we also suggest following 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, and you can find her current offering on herwebsite.

Order Bulk Vegetables from SIO

Parsnips now available for Bulk Boxes. For this coming week please place your order by noon Thursday 12/5. All orders will be available for pick-up at the farm 12pm (Noon) Friday 12/6 through 5pm Sunday 12/8. To place an order email the farm (or reply to this one) with your name,  type of Bulk Box(es) you’d like, and the weekend you want them available for pick-up at the farm. You will receive an email confirming your order and directions for how to pick-up it up from the farm. Please invite your non-CSA member friends, neighbors, and co-workers to take advantage of this opportunity and get in on some of the SIO bounty as well.

Bulk Vegetable Box Options:

  • Bulk Beet Box: $35 for 20lb box (red beets only)

  • Bulk Carrot Box: $25 for 20lb box

  • Bulk Celeriac/Celery Root Box: $50 for 20lb box

  • Bulk Kohlrabi Box: $30 for 20lb box

  • Bulk Parsnip Box: $40 for 20lb box

  • Bulk Potatoes Box: $25 for 20lb box (yellow potatoes only)

  • Bulk Mixed Box (Type 1): $28 for 20lb box

    • Mix of carrots, beets, parsnips and potatoes

  • Bulk Mixed Box (Type 2): $32 for 20lb box

    • Mix of carrots, celeriac, kohlrabi and potatoes



Recipes for CSA Week 27

photo (1)
Butternut squash makes the best “pumpkin” pie in my opinion and the link to the pie-crust below is hands-down the best pie crust I have ever made—a winning combination thus!

Happy Thanksgiving!

Radicchio, Beet, Walnut and Blue Cheese Salad
Marinated Lentils with Roasted Beets Walnuts and Orange Vinaigrette
Dijon-Braised Brussels Sprouts
Celeriac Remoulade
Winter Squash Coconut Milk Curry
Roasted Squash and Onions with Lemony Tahini Sauce
“Pumpkin” Pie (with Butternut Squash)

Radicchio, Beet, Walnut and Blue Cheese Salad

This is a beautiful, substantial salad. The sweetness of the beets is lovely with the bite of the radicchio.

2 large or 3 medium beets, baked until tender, peeled and cut into ¾-inch dice
about 4 cups radicchio cut into ¾-inch ribbons (well washed and dried)
1/3 cup (or more) walnuts, toasted about 8-10 minutes at 350 degrees, and crumbled or roughly chopped
1 shallot, very thinly sliced (or diced) and macerated in 2 tablespoons of red wine or sherry vinegar for 10 minutes (or more)
1/3 cup crumbled blue cheese (Stilton, Roquefort, etc.)
Salt and freshly ground pepper
Olive oil

Drain the shallots and reserve the vinegar. Mix the radicchio, shallots and walnuts in a salad bowl. Add salt, pepper and olive oil and toss well. Add the blue cheese and toss again. Add some of the reserved vinegar, to taste. Finally gently stir in the beets. Taste and adjust seasoning and serve immediately.

Marinated Lentils with Roasted Beets Walnuts and Orange Vinaigrette
–inspired by Bean by Bean by Crescent Dragonwagon

4 medium beets, roasted cooled and sliced into ¼-inch rounds (roast at 375 – 400 tightly covered with a splash of water until tender)
2 cups French green lentils (or other smaller variety that holds its shape well)
2 cloves garlic
2 bay leaves
1 cinnamon stick
2 quarts veg or chicken stock or water
½ a small red onion, very thinly sliced
1 recipe orange vinaigrette (see below)
½ cup toasted walnuts, coarsely chopped

Combine lentils, garlic, cinnamon stick, and stock or water and bring to a simmer and cook for 30- 40 minutes until tender but still holding their shape. Drain the lentils (reserving liquid for a soup if you want) and discard bay, cinnamon stick and garlic cloves. Put lentils in a bowl and cool to room temp.

Toss lentils with red onion and about two thirds of the dressing. Adjust seasoning with salt and pepper. Toss beat slices with remainder of vinaigrette.

Serve beets on lentils and topped with the toasted walnuts.

Orange Vinaigrette

Juice and grated zest of 1 orange
1/3 cup good olive oil
2 tablespoons red vinegar
1 clove garlic minced or mashed
1 teaspoon sea salt
1 teaspoon honey or maple syrup

Combine all ingredients in a small jar with a lid and shake well. Keeps well for a week or a bit more.

Dijon-Braised Brussels Sprouts
–adapted from smittenkitchen.com

This is worthy of the Thanksgiving table and I would happily eat it and a few other sides and skip the turkey. This dish is complex and lovely.

Serves 4 as a side dish

1 pound Brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
1 cup vegetable broth (I use homemade veggie bouillon, recipe below)
2 to 3 shallots, peeled and thinly sliced (or the equivalent amount of regular onion)
2 tablespoons heavy cream
1 scant tablespoon smooth Dijon mustard (or more to taste)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. (If your sprouts don’t fit in one layer, brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.)

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 minutes.

Remove the lid, and scoop out Brussels sprouts. Add cream and simmer for three or so minutes until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Return Brussels sprouts to the pan and if sauce is a little thin, simmer for another minute or two and then serve hot.

Celeriac Remoulade

A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.

And again, quantities are approximations so adjust depending on the number of people you’re feeding, etc.

Scant 2 lbs. celeriac, peeled
¼ cup good mayonnaise
¼ cup whole milk Greek yogurt
2 tablespoons lemon juice
2 teaspoons whole grain mustard
2 teaspoons Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper

You can either grate the celeriac in a food processor or if you can, use a sharp knife or a mandolin to cut it into matchsticks. Toss the grated or cut celeriac with 1 teaspoon sea salt most of the lemon juice. Let rest for at least 15 minutes and up to 30.

Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning.

Winter Squash Coconut Milk Curry

It is a bit of a pain to seed and peel a raw winter squash but the flavor is awfully good when you cook the raw pumpkin with spices and other vegetables and then add some coconut milk. If you prefer to bake the pumpkin (cut in half and seeded) for a bit to make it easier to peel you can certainly do that.

1 2 lb (or so) butternut squash
2 tablespoon neutral oil (peanut, sunflower, etc.)
1 medium onion
2-3 cloves garlic, minced
1 tablespoon finely chopped ginger
2-3 carrots, well scrubbed and cut into thin rounds on the bias (optional)
1 ½ teaspoons ground coriander
1 teaspoon ground turmeric
1-2 serrano chiles, minced (seeds and all) or ½ teaspoon red pepper flakes
1 cup broth or water
1 can coconut milk (full fat preferably)
chopped cilantro (optional)
lime wedges

Cut the squash in half and scrape clean. Now you can either bake it for a while to soften it a bit and then cut it into bite-sized pieces or do so with a sharp knife and with care in its raw state.

Heat the oil in a large pot. Sauté the onion for a few minutes until it softens a bit and becomes translucent. Add the garlic, ginger and spices and hot pepper and sauté over medium high heat, stirring often for about 2 minutes. You don’t want the mixture to brown. Add the carrots and cook for a few more minutes. Add a little oil if it’s too dry. Then add the squash and broth or water and bring to a gentle simmer. After about 10 minutes add the coconut milk and some salt and cook until all the vegetables are tender but not falling apart.

Taste and adjust seasoning. Serve over rice with a squeeze of lime juice and chopped cilantro.

Roasted Squash and Shallots (or Onions) with Lemony Tahini Sauce
–slightly adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi

If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.

1 medium butternut squash (2 1/4 lb. more or less), cut into 3/4 by 2 1/2-inch wedges
6 shallots, cut into 1 ¼ -inch wedges or 2 onions, cut the same
3 1/2 tablespoons olive oil
3 1/2 tablepoons tahini (sesame paste)
1 1/2 tablespoons lemon juice
2 tablespoons water
1 small clove garlic, crushed
3 1/2 tablespoons pine nuts
1 tablespoons  za’atar (optional – I found it at People’s co-op the other day)
1 tablespoons coarsely chopped parsley
Sea salt and freshly ground black pepper

Preheat the oven to 475 degrees F.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar, if using, and parsley.

Chez Pim Pie Crust

Well, after years of making a certain all-butter pie crust (inspired by the Chez Panisse galette crust) I have 100% switched this recipe and technique. I find it completely unbeatable and while it includes one extra step, I don’t think twice about it anymore. Some of you may have adopted this technique ages ago so I may be late to the game. Better late than never. I’m making more pies than ever before☺!

Pumpkin Pie

This  is a fairly classic pie, with the exception of the sour cream/Greek yogurt and optional rum. I do not blind bake my crust for this pie though most recipes call for doing that. I have great luck with the below method and the crust doesn’t get too dark and brittle.

1 9-inch single crust Pie shell, chilled (not partially baked using ½ of above recipe)
1 ¾ cups butternut squash puree
 (bake the squash until very soft in a 400 degree oven–cut side down–takes about 35 minutes or more depending on size of squash)
2 large eggs, at room temperature
3/4 cup (packed) light brown sugar
1 cup whole milk or cream
 or a combination of the two or half and half
1/3 cup sour cream
 or Greek yogurt (which is what I use)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of salt
2 tablespoons dark rum or cognac  or brandy (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.

Roll out your pie dough and place it in pan and crimp edges as described in apple pie recipe above, though your just crimping a single layer of crust, the technique is the same. Chill or freeze 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.  Tap the pan gently—if the custard only jiggles a little 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






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