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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

Recipes for CSA Week 21

Yes, I think it’s really fall now. Lots of fall-like dishes here this week. Pick up a bunch of cilantro and cook some white beans (for two of the dishes this week) if you’d like. The Cilantro, Chard and White Bean Soup is really one of my all time favorite meals. And I have been so enjoying all the sweet peppers and below are a couple of my favorite pepper recipes.

Portuguese Chard, Leek, White Bean and Cilantro Soup
Radicchio, Beets, Filberts/Walnuts, Goat Cheese/Blue Cheese
Hubbard Squash Note
Roasted Squash and Beets with Dukkah and Thyme
Roasted Pepper Salad with Cumin, Sherry Vinegar and Jamon Serrano
Quick-Pickled Sweet Peppers with Rosemary
Romesco with Roasted Potatoes
Leeks and White Beans with Sausages

Portuguese Chard, Leek, White Bean and Cilantro Soup

best soup with egg

This is my favorite soup, I believe, of all time. If you have cooked (or canned) beans on hand this soup comes together in 20-30 minutes and is one of the most satisfying one-dish meals I know.

1 cup dried white beans, soaked (cannelini, great northern, Ayers Creek white beans of any kind, Rancho Gordo Marrow beans . . . ) or 1 14 oz. can of cannelini or other white beans
2 tablespoons olive oil
2-3 leeks (about 2 generous cups, chopped), well washed, cut in half lengthwise and cut into half-rounds
5 large cloves garlic
6 cups home-made veggie bouillon broth or vegetable stock
2 cups packed cilantro
1 large bunch chard, stems removed, coarsely chopped (about 4 cups)
sliced crusty bread (4 slices)
4 eggs
Salt and pepper, to taste
Good olive oil for drizzling

Cook the soaked beans in water with a clove of the garlic until soft about 25 minutes if small. Drain and set aside. You could also use canned beans.

Heat olive oil in a large pot. Sauté the leeks in olive oil until limp. Add three cloves of garlic, minced. Continue sautéing until the garlic is soft but not brown about 2 minutes, lower heat as needed. Add four cups of the stock and bring to a simmer. Add the beans and continue to simmer for a minute or two. Add the chard to the pot and cook for a few minutes. Blend the cilantro with the reserved 2 cups of bouillon in a blender. Add the cilantro mixture and season with salt and pepper. Bring mixture to a rapid simmer. Crack eggs into soup, cover and let poach about 5 minutes until the yolks and whites are just set.

While eggs are cooking toast the bread slices and rub with remaining garlic cloves. You can rub one or both sides of the toast with garlic–depending on much you love garlic. Lay the bread in the bottom of a soup bowl. Ladle the soup over. Top with poached egg. Drizzle with good olive oil and grind some pepper over the top.

Beets, Radicchio, Goat Cheese/Blue Cheese and Filberts/Walnuts

I made this with the addition of the last bit of lettuce from last week's share but it was 90% radicchio. I used filberts and goat cheese and it was wonderful.

I made this with the addition of the last bit of lettuce from last week’s share but it was 90% radicchio. I used filberts and goat cheese and it was wonderful.

A classic and wonderful combination of ingredients.

3 roasted or boiled beets, peeled and diced or cut into bite-sized wedges
About 4 cups radicchio, washed, dried and torn or chopped
½ cup or more toasted walnuts or filberts, roughly chopped
2 ounces fresh goat cheese or blue cheese, crumbled
1 tablespoon sherry or red one vinegar (more to taste)
2 tablespoons good olive oil
Sea salt and freshly ground pepper

Toss the radicchio and nuts with the dressing ingredients. Add the cheese and beets and gently toss again. Taste and adjust seasoning.

Hubbard Squash Note

I love Hubbard squash. Its dense, rich meat is great in “pumpkin” pies as well as stews, mashes, sautés, etc. If you have some time or can do it in advance, you’ll make it easier on yourself if you bake the squash whole (or halved and seeds and strings removed) in a 400-degree oven for 20 minutes or so which softens it enough to peel and cube it more easily.

Roasted Winter Squash and Beets with Dukkah and Thyme

winter squash and beets with dukkah and thyme

I love this combination of creamy, sweet roasted squash and beets and the warmly spiced, crunchy Dukkah. Dukkah (the spice and nut mixture) is delicious sprinkled on most anything—roasted vegetables, salads, grilled meats, you name it. This dish makes a lovely side or lunch with some hummus and toast and/or a green salad. You can use other vegetables as well but this combination is particularly beautiful and delicious.

This is a little bit of a project–timing the toasting of the spices and then letting them cool but it’s well worth it and it makes enough for quite a few dishes/meals.

Dukkah:

1/2 cup almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Roasted winter squash and beets, cut into bite-sized chunks, warm or at room temperature
1 teaspoon thyme leaves, fresh or dried, chopped or crumbled a bit
Olive oil
Salt

For the dukkah: In a medium skillet over medium heat, toast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool, and then finely chop them.

Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.

In a medium bowl, combine the almonds with the ground spices.

Put the sesame seeds in the same skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to the spice grinder.

Toast the coconut in the skillet over medium heat, stirring constantly until golden (be careful not to burn!), about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.

Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper. Store in an airtight container. Dukkah will keep for 1-2 months but will begin to loose its fragrance after that.

Toss the roasted vegetables with a bit of olive oil and a little salt. Sprinkle generously with dukkah and thyme. Taste and adjust seasoning and serve.

Roasted Pepper Salad with Cumin, Sherry Vinegar and Jamon Serrano

This is a Spanish-style composed salad. I make it several times a year when peppers are abundant and varied in the early fall. It’s a beautiful, even elegant dish and worth all the roasting and peeling time.

8 peppers, ideally a sweet Italian roasteres—broiled until blackened and blistered and seeded and peeled and coarsely chopped
4 – 5 roma or other sauce-type tomatoes, quartered, sprinkled with salt and roasted in a very hot (450~) oven until soft and browning around the edges, about 15 minutes
1/4 of a medium (red) onion, sliced as thinly as you can
1 clove of garlic, minced
2 hardboiled eggs, finely chopped
Salt
¼ teaspoon ground cumin
2 teaspoons sherry or champagne or red wine vinegar
olive oil
salt and pepper
8-10 slices Jamon Serrano or Prosciutto

Arrange the roasted peppers and tomatoes on a platter. Scatter over the slivered onions and sprinkle the hardboiled eggs over the vegetables.

In a small bowl mix the cumin, salt, olive oil, pepper, garlic and vinegar. Drizzle the dressing over everything and top with the slices of jamon. Enjoy with some good bread.

Pickled Sweet Peppers with Rosemary

pickled peppers rosemary II

These simple pickled peppers are fun to have around to serve on burgers, as part of an antipasto plate, or on egg salad crostini or sandwiches.

For about 3-4 pints:

3 lbs sweet red and/or yellow roasting peppers
A little olive oil
Salt

Brine:

2 1/2 cups white wine vinegar
2/3 cup sugar
Handful of fresh rosemary leaves
1/8 – 1/4 teaspoon red pepper flakes

Combine the vinegar, sugar and rosemary leaves and red pepper flakes in a saucepan. Simmer covered for about 3 minutes. Set aside.

Preheat the broiler and position the rack about 8 inches from the element. Wash and dry the peppers and cut in half lengthwise and remove seeds and veins. Rub peppers with olive oil and sprinkle with salt. Arrange peppers, skin side up on baking sheet and broil until skin is blistering and peppers have softened a bit, about 6-10 minutes. Check and reposition peppers to ensure even broiling. When cool enough to handle peel the peppers as best you can—it’s fine if some of the skin sticks to the peppers. Pack the peppers into jars and add the still-warm brine. Cool, then cover and refrigerate. They’ll keep for many months.

Romesco

romesco

This sauce is quite forgiving. The important thing is that it has a good bite from vinegar, the texture from the grilled bread and the sweetness of the slowly fried garlic and ground almonds. Many combinations of peppers will work.

2 sweet peppers, broiled until black and blistered, deseeded and peeled or 2 dried New Mexican chilies
1 large tomato, fresh or roasted and frozen (and then thawed)
1 fresh or dried Aci Sivri pepper (Ayers Creek farm in Gaston Oregon grows and sells these mildly hot Turkish peppers at the Hillsdale Farmers’ Market, near Portland) (optional)
1 small fresh hot pepper (Czech Black, Serrano etc) roasted and peeled and deseeded or 1/4 teaspoon red pepper flakes
3 cloves garlic, fried slowly in olive oil until golden brown and soft
1 thick slice crusty bread, fried in the garlic oil until dark brown and crisp
2 tablespoons toasted almonds (marcona almonds if you have them, though I never do and regular ones work fine)
2 tablespoons sherry or red wine vinegar or a combination (or less if you’re using the New Mexican chiles)
1/3 cup olive oil, or more as needed
Salt

If you’re using dried New Mexican chilies destem and seed them and simmer them with 3/4 cup water and 2 tablespoons red wine vinegar for 5 minutes. Drain most of the liquid but reserve the rest in case you need a bit more kick. And if you’re using New Mexican chiles then only add 2 teaspoons of vinegar since the rehydrating liquid will have infused the peppers with some vinegar.

Process the toasted bread, garlic and almonds in the food processor until well-chopped. Add the remaining ingredients except the oil. Process everything until smooth, finally adding the oil. Taste and adjust seasoning. It should have a good vinegary kick. Thin with more of the re-hydrating liquid if desired.

Romesco with Roasted Potatoes

Good for a crowd, good at room temperature and just robust and beautiful and tasty! You can scale this however you want but it’s worth making a good amount and the potatoes can always be warmed up the next day if you have any leftover, and you could use leftover potatoes to make a hash or add to a scramble and top with more romesco.

2 1/2 lbs (or more–see head note) waxy potatoes
2-3 bay leaves
8 cloves garlic, unpeeled
Salt
Olive oil
Chopped fresh parsley
1 cup (or more) Romesco (recipe above)

Preheat oven to 400 degrees.

Scrub the potatoes and cut into large chunks or leave whole if small. Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, garlic and bay leaves. Put potatoes into a large cast iron skillet or other oven proof dish or sheet pan. (You will finish the dish on the stove top so using something that can be in the oven and on a burner saves a step.) Cover the pan tightly with foil and roast for about 35-50 minutes until tender.

Remove foil and remove pan from the oven and set on the stove top. Smash the potatoes gently to flatten a bit but so they stay in one piece more or less. Cook over medium high-heat, undisturbed for 6-7 minutes until deeply browned. Remove bay leaves and discard. Put potatoes on a serving dish and squeeze roasted garlic out of its skins and toss with potatoes. Top with chopped parsley and romesco.

White Beans with Leeks and Sausage

I made up this dish a few years ago with some large, creamy, and amazingly delicious beans (mortgage runner beans) a friend grows. The flavor and texture combination is worth trying with whatever white bean (or borlotti/cranberry type) you have on hand. Be sure to soak them over night and then cook them slowly with a bay leaf, garlic clove and chunk of onion, until tender. And make sure to let the beans cool in their cooking liquid for at least an hour or two before using. This vastly improves flavor and texture of the beans. And this is why I never cook the beans when I need them in the moment but I cook them when I’m making something else and in the kitchen anyway and am not in a rush for them.

This is more technique than recipe and is one of those that can be endlessly adapted and is thus what I call a CSA heavy hitter. Use kale or onions instead of leeks, or all three; change the ratio of vegetables to beans. Use bacon instead of sausage or leftover chicken or no meat at all. The beans have plenty of protein and richness. Change the herbs to suit your taste/what you have on hand. Add spices, maybe chili flakes or cumin and coriander. Add a teaspoon or two of Dijon mustard and some garlic. Scale it up or down . . .you get the idea!

Olive oil
3 cups cooked beans, drained (see headnote)
2 pork sausages, spicy if you like, sliced into rounds or crumbled
2 large leeks, trimmed, well washed, cut in half lengthwise and then cut into thin half moons
1 teaspoon of fresh or dried thyme, savory or sage
Salt and pepper

In a large skillet heat a little olive oil over medium high heat. Add the leeks, sausage and herbs and a couple of pinches of salt. Stir well and sauté for a few minutes until the leeks start taking on a little color. Turn the heat down if things are browning too much. Cover the pan and cook for another 10 minutes or so until the leeks are soft. Stir in the beans and cook long enough to heat through. Season with freshly ground black pepper and ad salt if needed. Serve with another drizzle of good olive oil.

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CSA Week 20: October 7 to October 9

This Week’s Share

Crop

Family Share

Half Share

Beets 3 pounds 1 1/2 pounds
Carrots 2 pounds 1 pound
Collard Greens 2 bundles 1 bundle
Fennel 2 bulbs 1 bulb
Lettuce 2 heads 1 head
Onions, Cortland Yellow 4 each 2 each
Sweet Peppers, Stocky Red & Stocky Gold Roasters 10 each 5 each
Winter Squash, Acorn 2 each 1 each

Share Notes

  • Lettuce: Apologies for misleading you last week, but our endless summer allowed for us to pull one more harvest of head lettuce for your shares this week. This is the last time for a true lettuce this season, and this time it’s for real.
  • Sweet Peppers: The sweet peppers in your share this week are the Stocky Red and Stocky Gold Roasters. They are sweet and crisp with thinner walls making them great for roasting (as the name indicates).

Join SIO for our Winter Storage Share

After many years of requests, Sauvie Island Organics is now selling a limited number of Winter Storage Shares! We have conducted several years of variety trials, storage evaluations, taste tests, and now we are finally ready to invite you to share in the bounty of the farm from mid-December 2014 until early March 2015. We 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. We will deliver every other week for 14 weeks, to several drop sites conveniently located around Portland.

Many of the storage crops will be harvested in the late fall, when cool, wet weather and crisp nights bring out their natural sweetness, making for some of the most excellent eats of the entire year! In addition to our favorite staple varieties we have been trialing rare, heirloom, and lesser known types of old favorites from around the world, so you can look forward to yellow French carrots, delectable German Butterball potatoes, savory Dutch Red shallots, nutty Japanese Kabocha winter squash, juicy heirloom Kohlrabi, crispy Daikon radishes, and more. We love these unusual varieties and we know you will too. 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! Details below:

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

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

Delivery locations:

  • N/NE: Grand Central Bakery 721 N Fremont
  • SE: Grand Central Bakery at 2230 SE Hawthorne
  • SW: Food Front Co-op on SW Capitol Highway
  • NW: The Farm 13615 NW Howell Park Rd
  • Other 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).

Farm to City: A Benefit for the Sauvie Island Center

Join our friends at the Sauvie Island Center for their annual fall harvest tasting and benefit event. The event is this Thursday, October 9th on the Rooftop of Earth Advantage, 623 SW Oak Street, downtown Portland. Proceeds will benefit the Sauvie Island Center. Ticket price is $35 and includes entrance to the rooftop event and heavy appetizers. Local beer, wine and cider will be available for purchase. For more information and to purchase tickets visit http://www.sauvieislandcenter.org/events/farm-to-city/.

It’s Pepper Roasting Season! Buy Bulk Roasting Peppers from SIO

Similar to tomatoes this season, we’ve often been asked if we have any sweet peppers available in bulk for roasting and preserving for the off season. Well, finally this season the answer is yes! We will be offering 10lb boxes of our Stocky Red Roaster and Stocky Gold Roaster sweet peppers for pick-up at the farm only, and will be setting up orders for pick-up this coming weekend (October 10-12). The red and gold varieties we are offering for bulk boxes are a bit smaller and have thinner walls making them well suited for all your roasting and preserving needs.

  • $25 for 10lb box of Roasting Peppers (choose all red, all gold, or a mix)

To pick-up your order this weekend at the farm please order by 12pm (noon) Thursday 10/9. All orders will be available for pick-up at the farm 12pm (Noon) Friday 10/10 through 5pm Sunday 10/12. To place an order email the farm at csa@sauvieislandorganics.com with your name, number of 10lb boxes you’d like. You will receive an email confirming your order and directions for how to pick-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.

 

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