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Archive for November, 2011

CSA News: Week 27- November 29 to December 5

week27_share_2011

This Week’s Share

 Crop

Family Share

Individual Share

 Beets  2 pounds  1 pound
 Cabbage, Savoy  1 head  1 head
 Carrots  2 pounds  1 pound
 Onions, Copra  3 each  ——-
 Parsnips  2 pounds  1 pound
 Winter Squash, Acorn  2 each  1 each

End of Season CSA News

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

  • For all Tuesday Pick-up Sites the last CSA delivery is on Tuesday, December 13th.
  • For all Wednesday Pick-up Sites the last CSA delivery is on Wednesday, December 14th.
  • For all Thursday Pick-up Sites the last CSA delivery is on Thursday, December 15th.
  • For all Monday Pick-up Sites the last CSA delivery is on Monday, December 19th.

SIO Nominated for Local Hero Award–Show Your Support

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

Show Your SIO Spirit–Sign-up for Next Year

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

Recipes

Beet Recipes

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

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

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

 

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

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

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

Orange Vinaigrette
From Recipes from the Root Cellar by Andrea Chesman

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

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

 

Cabbage Recipes

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

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

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

 

Winter Borscht
(see above in Beet Recipes)

 

Parsnip Recipes

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

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

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

 

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

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

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

 

Winter Squash Recipes

Honey Kissed Winter Squash
From Francesca Benedetti, SIO CSA Coordinator

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

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

 

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

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

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

Comments

CSA Week 26: November 21 to November 25 — Happy Thanksgiving

week26_share_2011

This Week’s Share

 Crop

Family Share

Individual Share

Brussels Sprouts 3 pounds 1 1/2 pounds
Carrots 2 pounds 1 pound
Celeriac 1 bulb 1 bulb
Potatoes, German Butterball 4 pounds 2 pounds
Shallots 1 1/2 pounds ——-
Winter Squash, Delicata 6 each 3 each

SIO Nominated for Local Hero Award–Show Your Support

Each year Edible Portland asks its readers for their nominations, selects finalists, and returns to you, the community, to choose the winners in these categories: Farm, Restaurant, Food Artisan, Beverage Artisan, Nonprofit and Retailer.  This year SIO is proud to be nominated for the Local Hero Award in the Farm category and we’d love your vote before December 14th. Please take 30 seconds to cast your vote by following this link (www.surveymonkey.com/s/G8F2VYT). Thank you for you support this Thanksgiving, and always.
LocalHeroAwards_logo_194

Thoughts for Thanksgiving

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

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

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

 

Thanksgiving Pick-up Schedule

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

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

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

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

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

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

 

Recipes

Brussels Sprouts Recipes

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

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

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

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

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

 

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

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

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

 

Carrot Recipes

Glazed Dijon Carrots
From www.allrecipes.com

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

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

 

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

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

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

 

Potato Recipe

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

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

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

 

Winter Squash Recipes

Nut-stuffed Delicata Squash
From Sunset Magazine

Note: Delicious and hearty vegetarian main dish or side.

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

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

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

 

Thanksgiving Squash Muffins
From Vegetable Love by Barbara Kafka

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

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

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

Comments

CSA Week 25: November 15 to November 20

week25_share_2011
 

This Week’s Share

 Crop

Family Share

Individual Share

 Carrots 2 pounds 1 pound
 Chicory, Pan di Zucherro 1 head 1 head
 Kale, Lacinato 1 bunch ——-
 Leeks 2 each 2 each
 Onions, Copra 2 each ——-
 Parsnips 2 pounds 1 pound
 Winter Squash, Pumpkin 1 each 1 each
Winter Squash, Sugar Loaf 4 each 2 each

Share Notes

  •  Chicory, Pan di Zucherro: This delicate looking cold hardy chicory, also know as Sugarloaf, has delicious crisp sweet white hearts great for making fresh winter salads with flavorful dressings. Both inner and outer leaves are great for lightly sauteing or adding to soups also. 
  • Winter Squash, Pumpkin: We are giving out the last round of pumpkin this week, so if you’re planning to make pumpkin pie with fresh pumpkin for Thanksgiving make sure to hold onto this week’s pumpkin. Or you can also try making pumpkin pie from any of the other winter squash given out, as they all make great pie filling and really its the spices that round out the flavor.
  • Winter Squash, Sugar Loaf: Similar to the Delicata squash you’ve received so far, this sweet flesh-tender skin squash can be used in much the same way as Delicata. Can be stored for several months in cool, dry, dark place.

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

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

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

Planning for Thanksgiving

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

 Crop

 Family Share

Individual Share

 Brussels sprouts TBD TBD
 Carrots 2 pounds 1 pounds
 Celeriac 2 pounds 1 pound
 Potatoes 4 pounds 2 pounds
 Shallots 12 ounce minimum ——-
 Winter Squash, Delicata 6 each 3 each

 

Thanksgiving Pick-ups

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

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

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

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

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

Recipes

Carrot Recipes

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

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

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

 

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

 

Chicory Recipe

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

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

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

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

 

Kale Recipes

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

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

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

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

 

Winter Garden Pasta
(see above in Kale Recipes)

 

Parsnip Recipes

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

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

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

 

Winter Squash Recipes

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

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

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

 

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

 

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

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

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

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

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CSA Week 24: November 8 to November 14

week24_share_2011

This Week’s Share

 Crop

 Family Share

Individual Share

 Cabbage, Savoy 1 head 1 head
 Carrots 2 pounds 1 pound
 Celeriac 1 bulb 1 bulb
 Onions, Copra 2 each ——-
 Potatoes, Bintje 3 pounds 2 pounds
 Sweet Peppers 2 each ——-
 Winter Squash, Acorn 2 each 1 each

Share Notes

  • Cabbage, Savoy: This crinkly leaved green cabbage is mild in flavor and is great used in any dish calling for cabbage, but can be especially delicious fresh.
  • Celeriac: Also called celery root, celeriac is late fall crop that despite its gnarled appearance offers a fresh and crisp flavor chopped or grated in raw dishes and savory celery flavor to cooked dishes. While considerably less starchy than some of the other root vegetables, its great in soups and stews, as well as boiled and mashed or in gratins and other bakes dishes.

Sign-up for 2012 Season Now Open

With just six weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2012 season. Its not too early to lock-in your share for next season, and if you pay in full before December 5th you receive a delicious storage share of SIO carrots, that’s 20 pounds for Family Shares and 10 pounds for Half Shares. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2012.

Planning for Thanksgiving

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

 Crop

 Family Share

Individual Share

 Brussels sprouts TBD TBD
 Carrots 2 pounds 1 pounds
 Celeriac 2 pounds 1 pound
 Potatoes 4 pounds 2 pounds
 Shallots 12 ounce minimum ——-
 Winter Squash, Pumpkin 1 each 1 each
 Winter Squash, Sugarloaf 2 each ——-

 

Thanksgiving Pick-ups

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

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

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

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

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

 

Chef’s Corner: November

In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of November our featured Chef is Henry Kibit owner of Beech Street Parlor and Tiga Bar in NE Portland.

Henry Kibit, Chef & Co-Owner at Beech Street Parlor and Tiga Bar

Henry originally hails from Dearborn, MI, but has been a resident of Portland for nearly thirteen years.  He has been involved in the restaurant industry off and on, for twenty years and when not in the kitchen Henry spends time with his wife and two children. He is one of four owners of Beech Street Parlor and Tiga Bar, and below are couple delicious recipes Henry put together just for SIO.

 

Recipes for Sauvie Island Organics

Roasted Beets with Delicata Squash & Hazelnuts

This is a very simple preparation that evokes fall flavors and would probably be additionally delicious with a little jonagold apple.

1 bunch (5 each) red beets
3 each delicata squash (medium size)
1/4 cup hazelnuts, toasted and chopped roughly
Additional: garlic, thyme, salt, pepper, olive oil, balsamic vinegar

Preheat oven 400 degrees. Top and wash beets. In a pot or casserole dish that allows for the beets to fit without stacking, place the beets, salt, pepper, a dash of olive oil, 2 garlic cloves and pinch of fresh thyme. Cover with foil and roast for about 40 minutes. The best way to test if the beets are done, is with a cake tester. simply pierce into the beet and the level of resistance will determine if it needs maybe ten more minutes or not.  The more difficult to penetrate the less done the beet. It should pierce easily. When the beets are done, remove from oven, remaining covered and let stand for nearly a half hour to cool enough to handle.

In the meantime:

Take the delicata, wash and cut the top and bottom off. Cut in half from top to bottom, allowing full exposure to the inside seed deposit. Scoop the seeds out and any stringy membrane within. Cut the squash into half moon pieces, approximately 1/2 inch in thickness. Toss with olive oil, salt and pepper and lay in a single layer on a sheet pan, cut side down. Roast in oven, rotating once, for 20 minutes.

Now the beets should be cool enough to handle; peel the beets (they should be easy enough to slip off with simply pinching), discard the remains. Cut into desired shape, I prefer retaining the shape of the beet and cutting once in half (top to bottom) and then in quarters. Toss the beets in a bowl with a little salt, pepper, olive oil and a strong dash of balsamic vinegar.

Assemble beets on a platter. Take and arrange the delicata atop the beets. Sprinkle with hazelnut. Drizzle some balsamic vinegar over the salad or a squeeze of fresh lemon. If you so desire for the apple, simply fresh slice one and arrange after the squash.

 

Brussels Sprouts with Parsnip Puree and Bacon

This is one of my favorite flavor combinations: sweet, bitter, salty and bright

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

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

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

 

Recipes from Sauvie Island Organics

Cabbage Recipes

Fusion Coleslaw
Adapted from Food to Live By by Myra Goodman

Note: This a great side with a gingery-soy sauce marinated chicken or salmon.

2 cups shredded cabbage (1/4-inch shreds)
1 cup coarsely grated celeriac
2 large carrots, coarsely grated
1/3 cup scallions, sliced
1 sweet red pepper, cut into slivers
1 jalapeno pepper, cut into slivers
3 tablespoon toasted sesame oil
3 tablespoon unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chili garlic sauce
1 tablespoon finely grated peeled fresh ginger
Salt (optional)
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted

Place the cabbage, celeriac, carrots, scallions, jalapeno and sweet peppers in a large bowl. Stir to combine. Place the sesame oil, vinegar, sugar, chili sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt and/or more chili garlic sauce as needed. Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow the flavors to develop, 2 to 4 hours. Serve the coleslaw with the sesame seeds.

 

Savoy Cabbage and Farro Soup
From Eating Local by Janet Fletcher

Note: If you’re not familiar with farro, it’s an ancient variety of whole wheat, and is well-stocked in markets around Portland.

 3 tablespoons olive oil
1/4 pound pancetta, chopped
1 small yellow onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh Italian parsley, plus more for garnish
2 teaspoons minced fresh rosemary
1 cup farro
1/2  head Savoy cabbage, cored and coarsely chopped
1 large carrot, coarsely chopped (peeled if desired)
2 quarts chicken/vegetable broth (if using canned, use equal parts broth and water)
Salt and fresh ground pepper
Freshly grated pecorino or Parmigiano Reggiano cheese

Heat the olive oil and pancetta in a large pot over moderately low heat. Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but do not let the pancetta crisp. Add the onion, garlic, parsley, and rosemary and cook, stirring often, until the onion softens and just begins to color, 5 to 10 minutes. Add the faro, cabbage, and broth and season with salt and pepper. Bring to a simmer, then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes. Cover and set aside for 10 minutes. Taste and adjust seasoning. Divide the soup among warmed bowls. Garnish each portion with some grated cheese and a sprinkle of parsley. Serve immediately.

 

Celeriac Recipes

Celery Root and Potato Puree
From Vegetarian Cooking for Everyone by Deborah Madison

2 pounds boiling potatoes, peeled
1 bulb celeriac (celery root), peeled
Salt and freshly ground pepper
About 1/2 cup milk, cream or cooking water, warmed
4 to 8 tablespoon butter

Cut the vegetables separately into large pieces. Put each in it’s own saucepan, add cold water to cover and 1/2 teaspoon salt, and bring to a boil. Simmer until tender, about 15 minutes for potatoes, 10 minutes for celeriac. Drain, reserving the broth for thinning or to use in making soup. Pass them together through a food mill or mash by hand, adding warm liquid to thin the puree as you go. Season with salt and pepper and stir in butter. Great as a side, or delicious as a blanket to shephard’s pie.

 

Chicken and Barley Pilaf with Winter Vegetables
From Recipes from the Root Cellar by Andrea Chesman

12 bone-in chicken thighs (4-5 pounds)
2 tablespoon olive oil
1 onion, diced
4 cups peeled and diced mixed root vegetables (carrots, celeriac, potatoes, beets, parsnips, turnips) or winter squashes
3 garlic cloves, minced
2 cups pearl barley
3 1/2 cups chicken broth
1/2 cup dry red wine
2 teaspoons crushed dried sage

Preheat oven to 400˚F. Set out a large roasting pan. Remove any fat from the chicken, rinse, and pat dry. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add enough chicken pieces to fit in the skillet in a single layer, and brown, turning several times, 5 to 10 minutes. Remove the chicken from the skillet and keep warm. Repeat with remaining chicken pieces. Pour off all but 2 tablespoons of the fat from the skillet. Lower the heat to medium. Add the onion, diced vegetables, and garlic, and sauté until vegetables have softened, about 5 minutes. Use a slotted spoon to transfer the vegetables to the roasting pan. Add the barley to the skillet and sauté for 3 to 5 minutes, until the barley smells toasted and the skillet is dry. Scrape the barley into the roasting pan. Add the broth, wine, and sage to the roasting pan. Mix well. Arrange the chicken on top of the barley mixture. Cover with aluminum foil. Bake for 60 minutes. Fluff the barley with a fork. Taste and adjust the seasoning as desired. Serve hot.

 

Potato Recipes

Easy Shepherd’s Pie
From www.simplyrecipes.com

1 1/2 pounds ground round beef or lamb (or a combination of the two)
1 onion, chopped
4 cups mixed chopped vegetables, carrots, celeriac, cabbage and/or winter squash
1 1/2  to 2 pounds potatoes
8 tablespoons butter (1 stick)
1/2 cup beef broth, plus a few more tablespoons
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Preheat oven to 400˚F. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).While the potatoes are cooking, melt 4 tablespoons butter (1/2 a stick) in large frying pan. Sauté onions in butter until tender over medium heat, 10 minutes. Next add the vegetables to the onions according to cooking time and sauté for another 5 to 10 minutes total. Add the ground beef/lamb and sauté until no longer pink. Add salt, pepper and worcesterchire sauce and stir to combine. Then add half a cup of beef broth and cook, uncovered, on low for 10 minutes, adding more beef broth as necessary to keep moist.

While the meat and vegetable mixture is cooking, mash the potatoes in a bowl with the remainder of the butter, and season to taste. After the final 10 minutes of cooking, add the meat and vegetable mixture to a baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. Cook in the oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Great on its own, or blanketed with the celery root and potato puree from the Celeriac recipes above.

 

Celery Root and Potato Puree
(see above in Celeriac Recipes)

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CSA Week 23: November 1 to November 7

week23_share_2011

This Week’s Share

 Crop

Family Share

Individual Share

Beets 1 1/2 pounds 1 1/2 pounds
Carrots 2 pounds 1 pound
Chicory, Pan di Zucchero 1 head ——-
Kale, Rainbow Lacinato 1 bunch 1 bunch
Onions, Copra 2 each ——-
Sweet Peppers 4 each 2 each
Winter Squash, Delicata 4 each 2 each

Share Notes

  • Chicory, Pan di Zucchero: This delicate looking cold hardy chicory, also know as Sugarloaf, has delicious crisp sweet white hearts great for making fresh winter salads with flavorful dressings. Both inner and outer leaves are great for lightly sauteing or adding to soups also.
  • Winter Squash, Delicata: As the name indicates, Delicata squash have a more delicate and tender skin than most other winter squash, and as such you can cook and eat them without worrying about peeling if you prefer.

Recipes

Beet Recipes

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

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

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

 

Orange Glazed Beets
From Vegetable Love by Barbara Kafka

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

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

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

 

Chicory Recipes

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

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

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

 

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

 

Sweet Pepper Recipe

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

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

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

 

Winter Squash Recipe

Delicata Squash Rings
From Vegetarian Cooking for Everyone by Deborah Madison

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

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

 

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

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

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

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

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