This Week’s Share

• Bok choi, Joi choi
• Carrots
• Escarole
• Garlic
• Onions, Copra
• Potatoes, yellow
• Romanesco
• Sweet Peppers
• Winter Squash, Acorn

On Rotation

• Broccoli

Share Notes

• Broccoli: Fall broccoli is here. It started rotating through shares last week and will continue through this week. This season we have been experimenting with more fall Brassicas in the share. Enjoy its dense florets and more spicy flavor.

• Escarole: This week you will receive your first head of escarole. Escarole is a member of the chicory family, and is a more winter hearty green. It has a stronger and bolder flavor than the lettuce you have received throughout the season, and pairs nicely with dressings that are sweeter or saltier in flavor. Its also great lightly sautéed with some butter or bacon grease.

• Peppers: What a wonderful pepper season it’s been so far! Although sweet peppers are now winding down for the season, we can thank the new unheated greenhouse for this season’s bounty. Enjoy the last distributions as they make their way through the shares.

• Winter Squash: This week in your share you will receive 2 beautiful acorn squash. The acorn squash in particular has a sweet nutty flavor and relatively smooth texture. It is particularly good in soups and stews, as well as baked with butter and maple syrup.

Recipes

Escarole Recipes

Bold Winter Greens Salad
Adapted from Eating Well in Season by Jessie Price

2 cloves garlic, minced
1/4 teaspoon kosher salt
freshly ground pepper, to taste
1 tablespoon lemon juice
2 teaspoons sherry vinegar
2-3 anchovy fillets, rinsed and chopped
1/4 cup extra-virgin olive oil
6 cups chopped escarole
2 large hard-boiled eggs

Place garlic in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined. Add escarole and toss. Shred 2 eggs whites and 1 egg yolk. Sprinkle the salad with the grated egg.

Escarole and Rice Soup with Chicken
From Eating Well in Season by Jessie Price

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 head escarole, thinly sliced
7 cups reduced sodium chicken broth, divided
1/2 cup Arborio or other short-grain rice
12 ounces boneless, skinless chicken breasts, trimmed and cut into 1/2 inch cubes
1 14 ounce can whole tomatoes, drained, seeded and chopped
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons grated Asiago or Parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add escarole and 1 cup of broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Stir in the remaining 6 cups of broth and bring to a simmer. Add rice and simmer, covered, for 10 minutes. Add chicken and tomatoes and cook, covered, until the rice is tender and the chicken is no longer pink inside, about 5 minutes longer. Season with salt and pepper. Ladle into a bowl and top with cheese.

Joi Choi Recipe

San Francisco Vegetable Soup
Adapted from http://recipeland.com

1/2 cup onions, sliced
1/2 cup carrots, thinly sliced
1 cup bok choi, thinly sliced
1/2 cup sweet red pepper, thinly sliced
2 teaspoon sesame oil
5-6 cups water
2 tablespoon vegetable bouillon powder
1/2 teaspoon ginger, ground
2 teaspoon granulated garlic
4 teaspoons garlic, minced fresh
1/4 cup snow pea pods (optional), diagonally sliced (could also use bean sprouts or pea shoots)

In a medium-size saucepan sauté onions, carrots, bok choi and bell pepper in oil over medium heat until vegetables soften, about 5 minutes. Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes. Add snow peas, cook for one minute and serve hot.

Potato Recipe

Lemon-Baked Potatoes
From the Territorial Seed Company Garden Cookbook

1/3 cup butter or margarine
3 tablespoons lemon juice
1 1/2 teaspoons garlic, minced
3/4 teaspoon dried dill weed
1/4 teaspoon grated lemon peel
1/8 teaspoon hot-pepper sauce
3 large or 6 medium potatoes

Preheat oven to 425˚F. In a small bowl combine butter or margarine, lemon juice, garlic, dill, lemon peel, and hot-pepper sauce. Mix well. Cut potatoes in half lengthwise. Make deep slits in cut surface every 1/4 inch, being careful not to cut through skin. Arrange in shallow baking pan. Brush with half the butter mixture. Bake 1 hour, brushing with remaining butter mixture every 15 minutes.

Winter Squash Recipe

Baked Acorn Squash with Herbed Stuffing
From the Rolling Prairie Cookbook by Nancy O’ Connor

Note: This recipe is easily doubled, just use two acorn squash and double the quantity of all other ingredients.

1 medium to large acorn squash
1 tablespoon olive oil
1 clove garlic, minced finely
1 medium onion, chopped
2 stalks celery, chopped
1 small apple, finely chopped
2-3 cups whole wheat bread cubes, cut in 1/2-inch cubes
1/2 cup vegetable broth
3/4 teaspoon salt
freshly ground black pepper
1 tablespoon finely chopped fresh sage leaves (or 1 teaspoon dried)
1 teaspoon finely minced fresh rosemary (or ¼ teaspoon dried)
1 sprig fresh thyme leaves, finely chopped (or ¼ teaspoon dried)
2 tablespoons fresh chopped parsley
1/4 cup chopped pecans or walnuts (optional)

Preheat oven to 350˚F. Cut each squash in half lengthwise. Scoop out the seeds. Place squash halved, cut side down, in a covered baking dish. Add several tablespoons of water to the dish, and bake until tender, approximately 40 minutes. Remove from oven and allow to cool slightly. Carefully scoop the pulp out into a small bowl, leaving about 1/4 inch of flesh in the shell. Place the empty shells cavity-side up in a clean baking dish. Set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, celery, and apple. Sauté until just tender, approximately 10 minutes. If the vegetables begin to stick, add several tablespoons water to the pan. Add bread cubes and toss with vegetables. Pour vegetables broth over the mixture, stirring to evenly distribute. Add the cooked squash, breaking up any large chunks. Finally, stir in the salt, pepper, and fresh herbs (and nuts if your using them). Mix well. Remove stuffing from heat. Heap filling into the squash shells. Cover, and return to oven for another 20 minutes or until heated through. Each half can be cut in half lengthwise. Serves 4.

This Week’s Share

• Beets
• Garlic
• Leeks
• Lettuce
• Romanesco
• Sweet Peppers
• Turnips, Hakurei
• Winter Squash, Pumpkins

On Rotation

• Broccoli

Share Notes

• Beets: Beets are back this week, and will be accompanied by their beautiful and tasty greens. Try sautéing the greens up in olive oil and garlic or using them in an omelet or scramble.

• Lettuce: Enjoy the lettuce in your share this week, it is some of the season’s last. Be sure to wash the base of the leaves well to remove any remaining soil.

• Romanesco: The beautiful pale lime green romanesco is a variant of cauliflower, and can be used in much the same way. Its flavor is somewhat more delicate than that of regular cauliflower, and can be cooked in any fashion suitable for regular cauliflower (being careful not to overcook). With its fractal geometry, mild flavor, and tender bite it also makes appealing crudités.

• Winter Squash: This week’s squash is a pumpkin variety called Snackjack, and it produces hull-less seeds that are ideal for roasting. Look forward to more pumpkins for Thanksgiving.

Recipes

Beet Recipes

Basic Baked Beets
From Passionate Vegetarian by Crescent Dragonwagon

Whole fresh beets, all about the same size, green removed but “tails” and 3/4 inch of stem intact, very well scrubbed and dried
Mild vegetable oil, such as corn, canola, or peanut

Preheat oven to 350°F. Lightly coat each beet with oil. Individually wrap the oiled beets in sheets of foil. Place the beets in the preheated oven. Bake until done, testing with a fork (the fork should go in easily, but the beet should still offer a tiny bit of resistance). This could be as little as 35 minutes if beets are very small, up to 90 minutes if they are large. Remove from the oven and let cool. When the beets are cool enough to handle, unwrap and, if desired, slip the skins off (they will come off easily). Cut large beets into eighths, medium into quarters or halve or slice crosswise; small ones can be left whole. Refrigerate for later use or finish as directed in a specific recipe, such as the one below.

Scallioned Beets and Their Greens in Herbed Mustard Sauce
From Passionate Vegetarian by Crescent Dragonwagon

1 teaspoon cornstarch
1/2 cup vegetable stock
3 tablespoons coarse-ground Dijon mustard
1/4 cup Yogurt Sour Cream, tofu sour cream, reduced-fat sour cream or the real thing
2 teaspoons butter (or olive oil or vegetable margarine)
3 to 4 scallions, roots and wilted greens removed, finely diced
1 to 2 bunches beets greens (whatever came off the baked beets), washed, stems finely diced, leaves stacked and sliced in 1/4 inch ribbons
8-10 small-medium baked beets, halved or 4 to 5 large baked beets cut into wedges
2 to 4 cloves garlic, pressed
2 tablespoons minced Italian parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
salt and freshly ground black pepper to taste

Combine cornstarch with 1 tablespoon of stock in a small bowl. Smush together with your fingertips to dissolve the cornstarch, then whisk in the remaining stock, along with the mustard and yogurt sour cream. Set aside. Melt the butter in a large skillet over medium heat. Add the scallions and beet greens and sauté for 1 minute, then cover and cook for 3 minutes. Uncover and add the beets and garlic to the pan and toss until just heated through, about 1 minute. Whisk the mustard mixture. Quickly stir it into beets. Cook, stirring constantly, until the sauce is hot and thick, 1 minute at most. Stir in the parsley and basil. Taste. If there is a raw cornstarch taste, cook a minute longer. Serve immediately

Romanesco Recipe

Roasted Romanesco
From www.nofearentertaining.blogspot.com

Romanesco, trimmed into bite-sized pieces and cleaned as you would broccoli or cauliflower
Olive oil
salt and pepper
sliced garlic
parmesan cheese grated

Preheat oven to 400. In a bowl toss all of the ingredients. Spread the seasoned romanesco out on a baking sheet and roast for about 20 minutes or until just tender.

Winter Squash Recipes

Pumpkin Pancakes
Adapted from www.allrecipes.com

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree (from pumpkins in your share this week, or canned)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1/3-1/2 cup chopped walnuts (optional)
1/3-1/2 cup rolled oats (optional)

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

Pumpkin Curry Soup
Adapted from www.cooks.com

5 tbsp. butter
2 15-oz. cans pumpkin (not pie filling)
2 cups leeks, chopped (white and pale-green parts only)
3/4 cups onion, chopped
3/4 tsp. salt
2 small Granny Smith apples, peeled, cored and chopped
3 tsp. curry powder (or to taste)
1 tbsp. fresh minced ginger
1/2 tsp. nutmeg
1/8 tsp. cayenne
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup apple cider
pinch of sugar

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

Optional Toppings

Fresh chives, chopped
1/2 cup whipping cream
1/4 teaspoon nutmeg

Whip cream and nutmeg to a soft peak, and have a bowl of nutmeg whipped cream available for topping soup. Top soup with chives as well.

This Week’s Share

• Bok choi, Joi Choi
• Garlic
• Lettuce
• Onions, Copra
• Spinach
• Sweet Peppers
• Turnips, Hakurei
• Winter Squash, Delicata

Share Notes

• Bok Choi: The return of cool weather crops is upon us, and with that we welcome back bok choi. This week in your share you will receive two beautiful heads of the variety joi choi. Make sure to wash the leaves thoroughly to rid of any remaining aphids. With weather permitting, you can look forward to seeing another distribution before the season’s end.

• Spinach: As you enjoy your spinach in a salad or sandwich this week you may notice its slightly sweeter flavor. As the weather gets colder spinach tends to sweeten in flavor, just one of the many delights of the fall season.

Recipes

Turnip Recipes

Quick Asian Salad or Stir-Fry

Note: This combination of ingredients can be served either chopped fresh and coated with an Asian dressing or it can be lightly stir-fried and served with rice.

1 head joi choi, chopped (keep leaves and stems separate)
4-6 hakurei turnips, cut into quarter or eighths depending on the size
1 cup spinach
2 tablespoons tamari soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon peanut oil or other vegetable oil
1 teaspoon sesame seeds (toasted are better)
1 tablespoon minced garlic
1 teaspoon minced ginger

For the salad combine the tamari, sesame oil, peanut oil, rice wine vinegar, sesame seeds, garlic and ginger in small bowl or salad dressing jar and stir or shake vigorously until well combined. Let stand. Meanwhile prepare the joi choi, turnips and spinach and place in a large salad bowl. Add the dressing to the salad and toss until well coated. Let stand for several minutes for flavor to absorb, then enjoy.

For stir-fry prepare the vegetables and have all other ingredients at hand. Heat a wok or large sauté pan over medium-high heat, adding the sesame and peanut oil. Add the chopped joi choi stems and turnips to the pan and quickly sauté for 2-3 minutes, then add the ginger and garlic and cook for another 1-2 minutes. When pan is very hot add the tamari and vinegar tossing quickly for 1 minute. Then add the joi choi greens and continue tossing for another 2-3 minutes. Remove from heat when stems and turnips are just tender and greens are wilted. Add the spinach if desired. Serve over rice.

Quick-Pickled Baby Turnips
From The Joy of Pickling by Linda Ziedrich

1 pound hakurei turnips (half your bunch this week), trimmed at the top and bottom
2 teaspoons pickling salt
1 1/2 cups water
1 fresh red jalapeno pepper, seeded and minced, or 1 tablespoon minced pimiento
3 tablespoons sugar
1 1/2 cups rice vinegar or white vinegar

Score each turnip several times at top and bottom. Put the turnips into a bowl. Dissolve the salt in the water, and pour the brine over the turnips. Let them stand for 30 minutes to an hour. Drain the turnips well, then return them to the bowl with the minced pepper, and toss well. Combine the sugar and vinegar, and stir until the sugar dissolves. Pour the liquid over the turnips. Cover the bowl with plastic wrap, and refrigerate and the turnips for two days, after which they will be ready to eat. Well covered and refrigerated, they will keep for several months.

Sweet Pepper Recipes

Red Pepper Quiche
From Herbs Love Tomatoes, Peppers, Onions and Zucchini by Ruth Bass

1 tablespoon extra virgin olive oil
1 sweet red pepper, finely chopped
8 slices bacon
6 ounces Gruyere cheese, finely shredded (1 1/2 cups)
9-inch unbaked pie shell (recipe of your choice or store bought)
3 eggs
1 cup light cream
1/2 cup low-fat milk
1 tablespoon snipped fresh chives
1 teaspoon minced fresh chervil, parsley or tarragon
Salt and freshly ground pepper
Dash of cayenne

In a small skillet, heat the olive oil and gently sauté the chopped pepper until soft but not browned. Cook the bacon in a skillet until crisp (or between double layers of paper towels for 5 minutes, change the towels and cook another 2 minutes if the bacon isn’t crisp). Preheat the oven to 375°F. Sprinkle the shredded cheese, crumbled bacon, and red pepper evenly over the pie shell. Beat the eggs, cream, and milk until frothy. Add the chives, chervil/parsley/tarragon, salt and pepper to taste, and cayenne, and whisk well. Pour into pie shell. Bake for 45 minutes or until the quiche is firm and browned. Serve in warm wedges.

Red Pepper and Garlic Spread
From Herbs Love Tomatoes, Peppers, Onions and Zucchini by Ruth Bass

3 red sweet peppers, roasted and peeled
1/2 cup extra virgin olive oil
1/4 cup pitted and chopped black olives
6 garlic cloves, minced or crushed
2 tablespoons capers
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
Salt and freshly ground black pepper

Roast the peppers under the broiler until they are partly charred; place in a plastic bag for 10 minutes to loosen skin. Then peel and dice them. Next, start by adding the olive oil to a blender/food processor, and then add the peppers, olives, garlic, capers, parsley, and lemon juice into the blender/food processor and process for a short time. The mixture should be coarse, not pureed. Let stand at room temperature for at least 1 hour before serving to allow flavors to blend. Add salt and pepper to taste.

Winter Squash Recipe

Nut-stuffed Delicata Squash
Recipe from Sunset (October 2008)

Note: This is a great vegetarian dish on a cold day, hearty enough to please even an omnivores appetite.

3 tablespoons butter
2 medium yellow onions, 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, 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.

FIT Spotlight: Melissa

Melissa moved to Portland in 2005 and started working in local area restaurants. She soon noticed that many of the chefs used local and seasonal food in their kitchens and found that inspiring. After working last season as an intern at Gaining Ground Farm Melissa still wanted to work another season. She learned about SIO and the FIT program and knew it was the farm for her. Organization, structure, efficieny, established farming systems and beautiful produce were all things Melissa wanted experience with, and knew SIO had that to offer. Now that we are nearing the end of the season Melissa feels she has gained a better overall understanding of how to run a farm, but is also interested in learning the skills necessary for raising animals. Out at the farm she enjoys transplanting into a fresh soft bed, but her favorite activity is harvesting bunches of chard because, “they are so beautiful and colorful and they make a ‘zing’ sound when you chop the end off.”

This Week’s Share

• Cilantro
• Fennel
• Garlic
• Kale, Ripbor
• Lettuce
• Onions, Red
• Sweet Peppers, Gypsy
• Tomatoes
• Turnips, Hakurei
• Winter Squash, Pumpkins

On Rotation

• Eggplant

Share Notes

• Basil: Basil leaves are very vulnerable to cold damage, and due to the past week’s low night temperatures out at the farm the season for basil has come to an end. Hope you enjoyed the bounty this season and even froze a batch of pesto to get you through the winter months.

• Tomatoes: In anticipation of the first frost of the season we harvested the last of the seasons’ tomatoes.  Some of these tomatoes may need to ripen up on your kitchen counters.  Enjoy this last taste of summer in your shares this week.

• Winter Squash: This week in your share you will see your first distribution of the ever hearty winter squash. This week’s squash is a pumpkin variety called Snackjack, and it produces a hull-less seeds that are ideal for roasting. Look forward to more pumpkins for Halloween and Thanksgiving.

Chef’s Corner: October

In addition to the crops SIO grows for our 400 member CSA program, we also grow and sell produce to over 40 different Portland area restaurants and kitchens. This season at SIO we decided to partner 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 the restaurant down the street. For the month of September our featured restaurant is Aquariva, located a few minutes south of downtown Portland on the banks of the Willamette.

By Andy Arndt, Executive Chef at Aquariva

The Italian inspired Aquariva, in Portland for two years, focuses on using seasonal local produce, fish and meats. Located on the water with sweeping views of the river and spacious and abudant booth seating surrounded by large glass windows, Aquariva is an excellent way to enjoy an elegant evening in Portland. Executive chef Andy Ardnt has been with the restaurant almost a years and started working with SIO this past season. He put together a nice selection of recipes and says, “Here are 4 recipes that I have used with SIO veggies, 2 side dishes (Pickled Onions and Braised Carrots both make great sides) the Gnocchi is great by its self or you can use that third dish Fennel Caponta to garnish with.”

Pickled Red Onions

Yield = Enough to pickle 8 cups fine chopped onions

2 teaspoons, black pepper corns, cracked
4 tablespoons, coriander seed whole, toasted
6 tablespoons sugar
4 tablespoons mustard seed, toasted
6 cups rice wine vinegar
16 each bay leaves
8 cups chopped or sliced red onions

Method

Bring brine to a boil (all ingredients except the onions).  Leave spices in until brine is chilled.  Add to onions to cover them completely. Let stand for 24 hours.

Braised Carrots

2 1/2 quarts, peeled carrots (ice) cut into 1/2 inch lengths
4 ounces, butter
2 tablespoons, honey
3 each bay leaves
2 teaspoons salt
1/2 teaspoon white pepper, fine ground
1/2 teaspoon nutmeg, ground
5 cups water

Method

Place all ingredients in a pot and simmer very slow covered with parchment paper until tender.  No bite left in vegetable but not mushy. Take off fire and pour into hotel pan to cool.  Store in braising liquid.

Fennel Caponta

4 large fennel fine dice
1 large white onion fine dice
1 cup toasted pine nuts
1/2 cup plump golden raisins
1 tbs chopped sage
Salt and pepper to taste
1/2 cup white balsamic vinegar
4 tbs honey

Caramelize onions and fennel separately. Plump raisins with warm balsamic and honey. Combine all ingredients while hot. Season to taste. Reserve in refrigerator. Serve either hot or cold.

Parsley Gnocchi

10 russet potatoes, cooked and riced while hot and left to cool
1-1/2 cups grated Parmesan
3 beaten whole eggs
1/2 cup parsley, fine chopped
1 quart flour (reserve 1 cup for dusting when finished)
1 teaspoon black pepper, ground
2 tablespoons kosher salt

Note: Rice the potatoes on to parchment paper.

The thinner the layer of potato the lighter the gnocchi will be. Use the well method by incorporating slowly from the inside out. With all of the ingredients in the well except the (reserved 1cup flour). Incorporate gently roll, cut, & cook quickly in boiling water.

Aquariva
0470 SW Hamiliton Court (Just of SW Macadam Ave/HWY43)
Portland, OR
97239
www.aquarivaportland.com

Recipes

Tomatoes Recipe

Fresh Tomato Soup
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

8 medium tomatoes, chopped (peeled and seeded if desired)
4 or more cloves of garlic, minced
3 cups water or vegetable juice
2 chicken or vegetable bouillon cubes
1 teaspoon sugar
2 sprigs fresh basil or oregano, chopped

Combine the chopped tomatoes and garlic in a saucepan and cook over medium heat, stirring occasionally, until tomatoes are soft. Add the water/vegetable juice bouillon cubes, sugar and basil or oregano and bring to a boil, simmer for 5 minutes and serve.

Winter Squash Recipe

Winter Squash and Feta Enchiladas En Pipian
Adapted from A Cook’s Book by Delphino Cornali

For Filling:

2 cups cubed winter squash
1 clove garlic
1 medium onion
1/4 pound fresh feta
1/2 cup cilantro, chopped
12 corn tortillas

For Pipian Sauce:

1 1/2 cups raw squash seeds (scooped from your winter squashes)
1 1/2 cups chunky tomato sauce (make your own with your tomoatoes)
1 teaspoon salt
A dash of cayenne if you like
4 tablespoons canola oil or corn oil

Cut winter squash in half and clean out the seed cavity. Clean the seeds of any pulp and set aside to dry. Cut the squash into 1 inch cubes. Put 2 cups of cubed squash in a pot with a clove of peeled garlic. Boil in 1 inch of water for 15 minutes until the squash becomes tender. Set aside the squash.

For the pipian sauce, first toast the squash seeds in a cast-iron skillet, turning them constantly to prevent burning. Cool the seeds for a few minutes. Grind toasted seeds in a coffee grinder with 1 teaspoon salt and a dash of cayenne if you like your enchiladas spicy. Put the seed mixture in a bowl and mix with the tomatoes. Heat the oil in a skillet at medium/high and add the contents of the bowl. Saute for 5-10 minutes, stirring constantly. Add 1/2 cup of water to the sauce and stir in. Set aside.

Pre-heat the oven to 350°F. Finely mince the onion. Chop the cilantro. Warm the tortillas until they become soft and pliable. Oil a baking dish. Stuff a small portion of squash, minced onion, feta, and chopped cilantro into a tortilla. Roll tightly and place in the oil baking dish. Continue stuffing tortillas and adding to the baking dish, tucking the rolled tortillas together so that they stay rolled up. Spoon the pipian sauce over the tortillas. Bake covered for 30 minutes. Serves 4.

Cilantro Recipe

Cilantro Sauce
From the Mexican Gourmet by Maria Dolores Torres Yzabal and Shelton Wiseman

Note: Traditionally this sauce is served with Huitlacoche (Mexican corn fungus) dishes, but is equally as delicious served under beef, chicken, or fish.

1 bunch cilantro, stems removed
1 serrano chile, stem removed
3 spinach leaves
6 tomatillos
1 teaspoon salt, or to taste
1/2 teaspoon granulated chicken stock or 1 bouillon cube, crushed.

Process all ingredients in a food processor until smooth. You may garnish sauce with drizzles of heavy cream and/or cilantro leaves.

This Week’s Share

• Carrots
• Celery
• Chard
• Garlic
• Leeks
• Lettuce
• Sweet Peppers
• Potatoes, German Butterball
• Tomatoes

On Rotation

• Eggplant

Share Notes

• Leeks: Welcome the arrival of leeks! We grow all our leeks using an Italian farming technique where we hill soil around the base of the leeks. This results in a proportionately larger amount of white and light green parts, which means more usable leek for you.
• Potatoes: This week you are receiving 3 pounds of German Butterball potatoes. These are an all purpose yellow skinned yellow fleshed variety; a good choice for roasting, frying, or mashing. As we allow your potatoes to size up the fields there is always some chance for small cosmetic damage. There is a possibility over the season you may see damage from wire worm  or scurf and the damage is usually to a small portion of the outer skin which can be easily peeled or cut off.
• Squash: Its the time of year when summer squash will be making its last rotation through the pick-ups, and as we say goodbye to summer squash you can look forward to the beginning of winter squash in your share next week.

Recipes

Chard Recipe

Swiss Chard with Peppers and Garbanzo Beans

Adapted from www.epicurios.com

Note: This is great as a side dish with chicken, fish and beef or if you want to go vegetarian, simply serve it over a bowl of some rice or quinoa.  You can also try this for breakfast topped over eggs.

1 large bunch of Swiss chard, stemmed and sliced
3 cloves of garlic, sliced
1/2 an onion, sliced into half moons (or 1 leek, white and light green parts halved and sliced)
2 sweet peppers, sliced
1 tbsp. ground cumin
1 tsp. smoked paprika
1 15oz can of garbanzo beans, rinsed and drained
1/4 cup low sodium veggie broth
1 tbsp. extra virgin olive oil
Salt and pepper to taste

Heat olive oil in a medium pan over medium-high heat. Once the oil is hot, add onions to the pan and saute for 3-4 minutes before adding in peppers and garlic. Allow vegetables to cook for about five minutes. Stir in cumin and paprika and stir until all the vegetables are coated. Add greens and broth; cover and cook until greens are wilted. Stir in garbanzo beans, and season with salt and pepper. Once the beans are heated through its ready to eat. Serves 4.

Leek Recipes

Note: Make sure to look at the Chef’s Corner in the Week 17 Blog for a Leek recipe from Lincoln Restaurant’s Jenn Louis.

Turkey and Leek Shepard’s Pie

Adapted from Eating Well in Season by Jessie Price

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

For Filling:

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

For Mashed Potatoes:

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

To Prepare Filling

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

To Mash Potatoes and Bake Pie:

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

Tomato Recipe

Chilled Gazpacho Soup

Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

4 cups tomatoes, chopped
2 cups beef or vegetable broth
1 cup cucumber, diced
1 cup sweet pepper, diced
1 cup celery, diced
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon salt
several dashes Worcestershire sauce
10-12 drops Tabasco pepper sauce
6 ice cubes
Green onions or chives, chopped (optional)

Mix together. Allow soup to stand for 30 minutes to let the ice cubes chill the soup and for the flavors to mingle. Serves 4.

This Week’s Share

• Basil
• Beans
• Braising Mix
• Carrots
• Corn
• Garlic
• Lettuce
• Onions, Copra
• Summer Squash
• Sweet Peppers
  
• Tomatoes

On Rotation

• Eggplant

Share Notes

• Corn: Surprise! The last planting of Silver Queen sweet corn that had previously blown over made a miraculous recovery and not only stood back up, but has produced a bountiful last distribution of corn. Enjoy this sweet treat one last time.

• Peppers: This week sweet peppers will be starting on rotation. We are growing two varieties this season, Gypsy and Joelene. Gypsy peppers are a thick-walled sweet pepper ranging in color from yellow to orange to red depending on maturity and are well suited to Oregon growing conditions. Joelene is a red Italian variety and is a long and narrow sweet pepper. It is new this season from local seed producer Wild Garden Seed from Gathering Together Farm in Philomath, OR.

Recipes

Bean Recipes

Fresh Corn and Green Bean Salad
Adapted from www.recipezaar.com

4 ears fresh corn, kernels cut off after cooking
1/2 pound beans (green bean or dragon’s tongue both work)
1/8 teaspoon salt
1/8-1/4 teaspoon ground pepper
1 1/4 tablespoons olive oil
1/4-1/2 cup onion, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped

Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for 3-5 minutes until corn is just tender. Remove corn and set aside to cool. In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking. Strip the kernels of corn off the cob with a knife into a bowl. In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing. Cover and chill for up to four hours before serving.

Risotto with Summer Beans, Tomatoes, Peppers and Basil
Adapted from Field of Greens by Anne Somerville

7 cups vegetable stock*
salt
1/2 pound beans (all one kind or using a mix of the green and dragon’s tongue is great)
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 medium-sized yellow onion, diced
pepper
2 garlic cloves, finely chopped
a generous pinch of saffron threads, soaked in 1 tablespoon of hot water (optional)
1 1/2 cups Arborio rice
1 yellow or red sweet pepper, diced, about 1 cup
1/4 cup dry sherry
1/2 pound tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh basil
grated Parmesan cheese

Pour stock* into a saucepan, bring it to a boil, and reduce it to 6 cups. Keep the stock warm over very low heat. Bring a small pot of water to a boil and add 1/4 teaspoon salt. Drop beans into the boiling water for 2-4 minutes or until tender; scoop from the water with a strainer and rinse under cool water. Drain and set aside. Heat olive oil and butter in a large skillet and add the onion, 1/4 teaspoon salt and a few pinches of pepper. Saute over medium heat for 3 to 4 minutes, until it begins to soften, then add garlic and sauté for another minute or two. (If you are using saffron, add it now.) Add the rice and sauté over medium heat for 2 to 3 minutes, stirring constantly. Begin adding stock a cup at a time, allowing rice to absorb each cup of stock completely before adding more. Continue to stir. When the rice has absorbed 3 cups of stock, add the peppers and sherry. Continue to stir and add stock until you have used 5 to 5 1/2 cups. As you stir in the last cup of stock, add the beans, tomatoes, basil, and 1/4 teaspoon salt. At this point the risotto should be ready to serve-the grains of rice will be a little toothy and the risotto will be saucy. Serve immediately in warm bowls and pass the Parmesan.

*Anne Somerville suggests making and using a Tomato-Mushroom stock for the risotto and the recipe for that is included below.

Tomato-Mushroom Stock for Risotto

2 quarts cold water
1 yellow onion, peeled and thinly sliced
1 leek top, sliced and washed
8 garlic cloves, in their skin, crushed with the side of a knife blade
1 teaspoon salt
1 ounce dried shiitake mushrooms
2 medium-sized carrots, sliced
1 large unpeeled potato, sliced
1/4 pound white mushroom, sliced
2 celery ribs, sliced
2 pounds fresh tomatoes, coarsely chopped (or 1 28-ounce can tomatoes with juice)
6 parsley sprigs, coarsely chopped
6 thyme sprigs
3 fresh sage leaves
2 fresh marjoram or oregano sprigs
1/2 teaspoon peppercorns

Pour 1/2 cup water into a stock pot and add the onion, leek top, garlic, and salt. Give them a stir, then cover the pot and cook the vegetables gently over medium heat for 15 minutes. Add the rest of the ingredients and over with the remaining water. Bring the stock to a boil, then reduce the heat and simmer, uncovered, for 1 hour. Pour the stock through a strainer, press as much liquid as you can from vegetables, and discard them. Use immediately or cool and refrigerate or freeze. The stock will keep for 2 days in the refrigerator and indefinitely in the freezer. Makes about 7 cups.

Braising Mix Recipe

Colorful Braised Greens
From the New Entry Sustainable Farm Project at Tufts University

1 tbsp olive oil
2-3 carrots, sliced
1/4 cup onion, coarsely chopped
1 ear fresh corn, kernels cut off
1/2-3/4 cup braising liquid (wine, water, broth)
1/2 lbs braising mix
2-3 tomatoes, diced (with some liquid drained)

Heat the oil over in a large saute pan over medium heat. Add the carrots and onion. Cook 3 minutes. Add the braising mix, corn and 1/2 c. liquid. Cover the pan and cook just until the greens start to wilt, adding more liquid if necessary. Add the tomatoes, toss. Serve immediately.

Corn Recipes
Fresh Corn and Bean Salad
(see above in Bean Recipes)

Colorful Braised Greens
(See above in Braising Mix Recipes)

Eggplant Recipe

Indian Eggplant Salad
Adapted from The Enchanted Broccoli Forest by Mollie Katzen

1 eggplant (about 1 pound)
2 tablespoons butter
1 ½ teaspoons mustard seeds
2 tablespoons sesame seeds
1 teaspoons whole cumin seeds
2 large cloves garlic, crushed
1 ½ cups minced onion
¾ teaspoon salt
cayenne pepper, to taste
3 tablespoons lemon juice
water, as needed
½ cup yogurt (optional)

Cut the eggplant into small (1/2-inch) cubes. In a large, heavy skillet, melt the butter. Add all the seeds (mustard, sesame, cumin) to the butter. Turn the heat to medium, and cook the seeds by themselves for a few moments, stirring constantly. (This head-start helps to bring out their flavors.) Soon the seeds will start popping from the heat.  When the seeds begin to pop, add the garlic, onion, salt, and cayenne. Stir and cook for about 5 minutes- until the onions soften. Add the eggplant, and stir well. Cover, and reduce heat to medium-low. After about 5 minutes, stir again, and add lemon juice. Cover, and keep cooking (stirring intermittently) until the eggplant is cooked. (Add water, ¼ cup at a time, as needed to prevent sticking.) Remove from heat, transfer to a bowl, and chill completely. Stir in optional yogurt (or not) after it is cold.

Tomato Recipes

Summer Risotto
(see above in Bean Recipes)

Tomato-Mushroom Stock for Risotto
(see above in Bean Recipes)

Colorful Braised Greens
(see above in Braising Mix Recipes)

This Week’ Share

• Beans
• Beets
• Celery
• Fennel
• Garlic
• Kale, Lacinato
• Lettuce
• Onions, Red Wing
• Summer Squash

• Tomatoes

On Rotation

• Eggplant

Share Notes

• Beans: Staring in your shares this week you will start to see either Strike green beans or Dragons Tongue beans, which are green beans with beautiful reddish purple coloring.

• Kale: Lacinato kale, also know as Dinosaur kale or cavolo nero in Italian is an black Italian kale variety with deep blue-green ovular leaves.

Recipes

Beet Recipes

Note: Make sure to look at last week’s Blog for a beet recipe from Lincoln Restaurant’s Jenn Louis in the Chef’s Corner.

Beets with Fennel
From www.comingfordinner.com
Note: You can make this and then let it cool, and when you’re getting ready to eat, put the heat back under it to warm it up again.

4-6 beets (depending on size)
2 fennel bulbs
1 onion
Juice from 1 lemon
1/3 cup white wine
2 tablespoons whole grain Dijon mustard
2 tablespoons olive oil
2 tablespoons butter
Salt
Black pepper

Bring a pot of water to a boil. Peel the beets and put into the boiling water. You’ll want to let them cook for about 15 – 20 minutes (when a knife easily goes into them). Once they’ve cooked, drain them and set them aside to cool. Cut your onion in half, and cut those halves into slices. Do the same with your fennel and your beets. Put your olive oil and butter into a medium stock pot and set it over medium heat. Add in your onion, fennel, salt, and pepper, and cook for 5 minutes. After 5 minutes, add in your white wine, mustard, and lemon juice. After another 5 minutes, add in your beets. Cook for another 5 minutes.

Roasted Beet Crostini
From Eating Well in Season by Jessie Price

Note: This is a tasty and colorful starter for entertaining or just fixing up for a pre-dinner delight. Note that you will end up with some left over cooked beets that you can you use in a side dish or salad, or any other way you please.

1 bunch beets with greens attached
16 ½-inch thick slices baguette, preferably whole-grain cut on the diagonal
2 tablespoons extra virgin olive oil, divided
6 cloves garlic, minced
1 tablespoon sherry vinegar or red-wine vinegar
2 tablespoons water
¼ teaspoons salt
4 ounces creamy goat cheese
¼ teaspoon freshly ground pepper

Preheat oven to 400˚F. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1½ hours depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350˚F. While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes. Thinly slice the beet green stems and finely chop the leaves; keep the stems and leaves separate. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from heat. Peel the cooled beets and cut into 1-inch pieces. Place ¾ cup beet pieces, goat cheese and pepper in a food processor or blender and puree until smooth (reserve the remaining beets for another use). To assemble crostini, spread about 2 tablespoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens. Makes 16 crostini.

Fennel Recipes

Greek Fennel Skillet
From Simply in Season by Mary Beth Lind and Cathleen Hockman Wert

Note: Serve plain as a side dish or make it a meal by serving this savory sauté over pasta or polenta. It can also top Italian bread which has been brushed with olive oil and toasted.

2 cloves garlic, minced
2 fennel bulbs, julienned
1 large onion, julienned
1 tablespoon lemon juice
3 medium tomatoes, chopped
Salt and pepper, to taste
1½ cups feta cheese, crumbled or Mozzarella, shredded
½ cup black olives, optional

In a medium skillet sauté minced garlic in 2 tablespoons olive oil for 1 minute. Add and the fennel and onions and sauté until tender, 5 to 10 minutes. Add the lemon juice and tomatoes and cook over medium heat until part of the liquid evaporates, 10 minutes. Add salt and pepper to taste. Stir in the cheese and black olives and serve.

Beets with Fennel
(see above in Beet Recipes)

Kale Recipe

Summer Lasagna
Adapted from the Rolling Prairie Cookbook by Nancy O’ Connor

1 tablespoon olive oil
2 to 4 cloves garlic, minced or pressed
1 medium onion, chopped
2 smaller zucchini or patty pan squash, chopped
1 tablespoon fresh basil (or 1 teaspoon dried)
1 quart pasta sauce (homemade recipe below in Tomato Recipes, or already prepared works too)
9 lasagna noodles (approximately ½ pound)
1 bunch Lacinato kale
1½ cups low-fat Ricotta or cottage cheese
1 beaten egg white
¼ teaspoon salt
freshly ground black pepper
½ pound Mozzarella, grated
½ cup grated Parmesan

Heat oil in a large saucepan or deep skillet over medium heat and sauté garlic, onion, and summer squash until just barely tender. Stir in basil and pasta sauce and allow to simmer over low heat while you prepare the rest of the lasagna. Cook lasagna noodles in boiling water until just barely tender. Drain and rinse with cold water (I like to lay my cooked noodles out on the counter so they won’t stick together). Wash kale well, trim the tough stems, and steam or boil whole leaves until they are just tender. Drain leaves well, squeeze out excess water, and chop. Mix Ricotta/cottage cheese and egg white together thoroughly. Season with salt and pepper. Blend in kale. Now you are ready to assemble. Preheat oven to 350˚F. Place ¼ cup of the sauce in the bottom of a 9 x 13-inch baking pan. Line the bottom of the pan with 3 of the cooked lasagna noodles. Spread half of the Ricotta/cottage cheese mixture on the top of the noodles. Cover this with half of the Mozzarella. Top this with a third of the sauce, spreading as evenly as possible. Repeat with 3 more noodles, the remaining Ricotta/cottage cheese, the remaining Mozzarella, approximately half of the sauce you have left, and cover all this with the last 3 noodles. You should have just enough sauce to cover the top of the noodles. Sprinkle with Parmesan. Cover the pan with foil and bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes, uncovered. Remove from the oven and allow to sit several minutes before serving. Serves 8.

Tomato Recipe

Note: Make sure to look at last week’s Blog for a tomato recipe from Lincoln Restaurant’s Jenn Louis in the Chef’s Corner

Basic Tomato Sauce
Adapted from The San Francisco Chronicle, www.sfgate.com

Note: If you are making this for use in the Summer Lasagna recipe included above you can make the sauce up to 5 days ahead of time and store in the refrigerator until you are ready to use in the lasagna.  If you are using Roma-type tomatoes (San Marzano Paste Tomatoes from your share), the cooking time will be less. Use on pizza, polenta, pasta, pan-seared steak or any time tomato sauce is required.

2 tablespoons extra-virgin olive oil
¼ cup minced onion
3 stalks celery with leaves, chopped
2 cloves garlic, minced
5 pounds medium to large juicy tomatoes, any variety, cored, peeled (optional) and coarsely chopped
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
2 bay leaves, fresh if possible
Kosher or sea salt and pepper, to taste

In a large pot, heat the olive oil over medium high heat. When warm, add the onions celery and cook until translucent, 2 to 3 minutes. Add the garlic and cook another minute, until softened. Add the tomatoes, increase the heat to high and bring to a boil, stirring occasionally. Add the thyme, rosemary and bay leaves. Reduce the heat to medium and cook, stirring from time to time, until the sauce has thickened so much you can almost stand a wooden spoon upright in it, about 1½ hours. You will hear the bubbling as it thickens, indicating it is almost ready. To finish, reduce the heat to low, and simmer, stirring until the desired thickness. Be careful not to burn the sauce. Taste, and add salt and pepper as desired. Puree or leave chunky, whichever you prefer. Cool and store up to 5 days in the refrigerator, or freeze. Makes 1½  quarts.

Greek Fennel Skillet
(see above in Fennel Recipes)

FIT Spotlight: Justin

Justin moved to Portland to be closer to family and found that he loved Portland, especially the outdoors. After spending a year doing salmon habitat restoration through AmeriCorps, and becoming an enthusiastic gardener in his free time, Justin wanted to learn more about sustainable food systems and local agriculture. Justin found both the community component of the SIO FIT Program and the accessible location of Sauvie Island appealing, and joined the crew in May. Out at the farm Justin enjoys harvesting melons because, “the smell in the field is amazing and you bring back so much bounty in one trip.” Since working at the farm Justin feels he better understands the, ‘”full value of farming,” and all of the hard work it takes to get to the harvesting of the crops. He enjoys positive work environment, especially working with the crew and “having fresh food at your fingertips!”

This Week’s Share

• Basil
• Beans
• Carrots
• Chard
• Corn
• Lettuce, Mixed varieties from Seeds of Change Trial
• Garlic
• Onions, Copra
• Summer Squash
• Tomatoes

On Rotation

• Cucumbers
• Eggplant
• Melons

Share Notes

• Basil: This is your second large distribution of basil and is great used fresh in soups, sauces, salads, sandwiches, or of course to make a delicious batch of pesto (recipe below).

• Corn: Out at the farm we are always at the whims of the weather, and unfortunately the weekend’s high winds and record rainfall completely knocked down our final corn planting, making this your final week of corn. This final planting of Silver Queen corn was exceptionally tall and heavy with maturing ears, making it more susceptible to lodging.
• Cucumbers: The height of the cucumber season is passed and cucumbers are now on their last round of rotation. Enjoy them while they last, as they will be rotating through your shares for the next couple weeks.

• Lettuce: This week you will receive two heads of lettuce from the Seeds of Change trial beds. This season we worked with Seeds of Change (an organic seed company) to plant over 96 lettuce varieties, many of which are unique or rare and not yet available for seed in the United States. This trial aimed to identify which of these varieties do best in our climate.

• Melons: A this point in the season you have received several distributions of melons in your shares. The height of the melon season is passed and they are now on their last round of harvest. Enjoy them while they last, as they will be in your shares on rotation for the next couple weeks.

Chef’s Corner: September

In addition to the crops SIO grows for our 400 member CSA program, we also grown and sell produce to over 40 different Portland area restaurants and kitchens, and this season at SIO we decided to partner 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 the restaurant down the street. For the month of September our featured restaurant is Lincoln, located in North Portland at  3808 N. Williams.

By Jenn Louis, Chef and Owner at Lincoln Restaurant and Culinary Artistry and Commercial

I have been working with SIO products since my days at Wildwood (1998 and 1999). I have worked a few Plate and Pitchfork dinners at SIO and really love that we are working with your produce at Lincoln and Culinary Artistry! Here are some recipes I came up with, I hope they work well for the home cook.

Salad

Lettuce Salad with Plums, Pine Nuts and Balsamic Vinaigrette

1 large head lettuce, cleaned and leaves separated.
2 Italian plums (at your local farmers market, or possibly in nearby tree in your neighborhood)
2 tablespoons red onion, thinly sliced
3 tablespoons toasted pine nuts
3 tablespoons olive oil
2 tablespoons good balsamic vinegar
freshly shaved pecorino (a hard salty Italian cheese made from sheep’s milk)

Drizzle olive oil and balsamic vinegar into bowl and toss with lettuce, slices of plum, sliced onion, and toasted pine nuts. Season with kosher or sea salt and black pepper and shave pecorino over salad.

Tomatoes

Tomato Conserva

1/4 cup sugar
1/4 cup sherry vinegar
4-6 tomatoes, cut into quarters or sixths and most of juice drained
2 tablespoons minced red onion
1 medium clove garlic, minced
1 tablespoon yellow mustard seeds
3 tablespoons basil, sliced in ribbons
Salt and black pepper

Caramelize sugar, dry, in heavy-bottomed pan. When sugar turns golden, add vinegar and tomatoes and allow tomatoes to wilt and pop. Add onion, mustard seeds and garlic and cook for a couple minutes to allow flavors to marry. Cool conserva. Add basil and season with salt and pepper. Serve on grilled bread with goat cheese or ricotta cheese.

Beets

Beets with Blue Cheese and Hazelnuts

1 pound beets, (small- about golf ball size, work best)
2 tablespoons olive oil
2 tablespoons water
salt and pepper
2-4 oz. blue cheese
1/4 to ½ cup hazelnuts
sea salt
olive oil

Toss beets with olive oil and water, season with salt and pepper. Put into oven-proof roasting dish and cover with foil. Roast at 350 degrees, about 45 minutes, or until beets become soft, or able to be pierced with a skewer. Cool beets and peel skin off. Halve beets and lay on a plate. Scatter crumbled blue cheese and hazelnuts over beets. Drizzle olive oil and scatter sea salt to taste over beets, nuts and cheese.

Leeks

Soft Scrambled Eggs with Leeks on Toast

2 leeks, white part only
2 tablespoons butter
2 eggs
2 tablespoons cream
buttered warm toast, baguette or brioche work well here
1 tablespoon chopped parsley
salt and pepper

Slice leeks into half-moons, about 1/4-inch pieces. Melt butter in pan over medium heat and add leeks. Cook leeks until they are wilted and cooked through. In a small bowl, whisk eggs with cream. Pour over leeks and stir with a spatula until the eggs are softly cooked. Season with salt and pepper and place cooked eggs over toast. Sprinkle with coarse sea salt and chopped parsley. If you have a nub of Parmigiano reggiano, grate some over the top!

Jenn Louis

Lincoln Restaurant

503.288.6200

3808 N Williams No. 127,

Portland OR 97227

lincolnpdx.com

and…

Culinary Artistry and Commercial

503.232.4675

culinaryartistry.net

Recipes

Chard Recipe

Swiss Chard with Bacon and Mustard Sauce
From Fresh from the Garden Cookbook by Ann Lovejoy

Note: This same recipe works equally as well with spinach or kale, as well as with fennel and mushrooms.

4 slices lean bacon (preferably peppered), chopped into 1-inch pieces
1 small onion, chopped into medium dice
1 teaspoon fresh marjoram or thyme leaves
2 fresh sage leave, shredded
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon stone-ground, Dijon, or any sharp mustard
8 cups shredded Swiss chard

In a large saucepan, cook the bacon over medium-high heat until golden but soft. Remove to drain on a paper towel. Add the onion, marjoram, and sage to the pan and cook stirring often, over medium heat until onion is pale golden, about 10 minutes. Add the vinegar and stir to deglaze the pan, loosening any stuck bits. Add the mustard and stir until smooth. Bringing the sauce to a gentle boil over medium-high heat, add the chard without stirring, and cover tightly. Reduce heat to medium and cook, covered, until chard is limp, 3 to 4 minutes. Stir the chard into the sauce and serve at once, garnished with bacon. Serves 4 as a side dish.

Tomato Recipes

Slow-Roasted Tomatoes
From Local Flavors by Deborah Madison

Note: Slow roasting tomatoes is not very hard and results in a delicious flavor that can be used with vegetables or meats, and will freeze well for use in winter soups and stews.

1 1/2 pounds paste tomatoes
2 to 3 tablespoons olive oil
sea salt and freshly ground pepper
1 teaspoon chopped oregano, thyme or marjoram
1 garlic clove, minced.

Preheat oven to 300°F. Lightly oil a large shallow baking dish. Slice the tomatoes in half lengthwise. Set them cut side up in the dish, then brush the tops with oil, using about a tablespoon in all. Sprinkle with salt and pepper and add the herb and garlic. Bake, uncovered, for about 2 hours. Check after an hour and drizzle a little more oil over the surfaces if they look dry. If you don’t plan to use the tomatoes right away, store them in the refrigerator, or freeze.


Tomato Tart with Pesto and Goat Cheese
From Francesca’s (CSA Coordinator) close friend Nina Lang

1 9-inch piecrust (store bought pie crust or homemade both work)
Pesto (make prior to starting tart, homemade recipe included below)
4 oz. of goat cheese (It is up to you whether you would like to use more than 4 oz, I usually stick to that.  It’s doable, but barely.)
1 large yellow onion, thinly sliced
2 to 3 cups tomatoes chopped into bite-sized pieces, some juice removed depending on how juicy (San Marzanos work great, and they have minimal juice)
10-15 basil leaves, chopped
salt, to taste
pepper, to taste

Preheat the oven to 350° F. Slice the onions and begin sautéing over medium heat. After the onions are started, fold out your piecrust onto a flat baking tray (you may need seal any cracks with some water). Poke holes around the crust with a fork, and place in the oven for 4-8 minutes to crisp (when its very lightly browned). Set crust aside. After the onions are browned, cut the tomatoes into bite sized pieces.  It is best to let them onions cool before you really get started with the assembly. For assembly,  spread a layer of pesto (recipe below) on the tart (as thin or thick as you want it). Next, apply a layer of the onions (again, as thin or as thick as you want). Crumble the goat cheese on top of the onions to cover as best you can.  Next, put a layer of tomatoes on top of the goat cheese (you may not need to use all of the tomatoes you chopped).  Sprinkle with a little basil and some salt and pepper. Put in the oven at 350° F for 20 minutes, or until the tomatoes are soft.


Basil Pesto
Recipe from Francesca Benedetti (CSA Coordinator at SIO)


Note: If you have never made fresh pesto you are truly in for a treat. Its easy, delicious, and can keep for up to 6 months in the freezer (or up to a year if you don’t add the cheese before freezing).

2 cups basil, thick longer stems removes
3-4 cloves garlic
1/3 cup toasted pine nuts, cashews, sunflower seeds, or pecans
¼-½  cup olive oil (how much depends on your preferred pesto consistency)
½ cup grated Parmesan cheese (asiago, pecorino, etc.)
1 tablespoon lemon juice (optional)
salt and pepper to taste

Put basil and garlic in a blender or food processor and pulse until coarsely chopped. Add the toasted nuts and pulse a few more times. Now pour the olive oil into the blender/processor relatively slow with the blender/processor going until a paste is formed. Add the Parmesan cheese and continue adding oil (up to 1/2 cup) until your desired pesto consistency is achieved. Add salt and pepper to taste. You may also add in 1-2 tablespoons lemon juice near the end for a more tangy flavor. Makes approximately 1 cup pesto. Great on pasta, sandwiches, vegetable dishes, corn on the cob, toast, and many more things.

Summer Squash Recipe


Zucchini Cakes
From Nourishing Traditions by Sally Fallon

4 cups grated summer squash (yellow or green)
1 tablespoon sea salt
4 eggs, lightly beaten
1 small onion, finely chopped
2 cups whole grain bread crumbs
sea salt and pepper
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese
4 tablespoons butter
4 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand 1/2 hour. Rinse well with filtered water and squeeze dry in a tea towel. Mix with eggs, onion, breadcrumbs, cheese, and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil.

This Week’s Share

• Beans
• Corn
• Cucumbers, Slicing and Lemon
• Garlic
• Kale, Rainbow Lacinato
• Lettuce
• Onions, Copra
• Parsley
• Potatoes, Sangre
• Summer Squash
• Tomatoes

On Rotation

• Eggplant

Share Notes:

• Lettuce: Make sure to give your beautiful head of lettuce some extra washing this week to remove any soil that may be lingering at the base of the leaves.

• Onions: At SIO we grow several varieties of onions that can be used fresh, or cured and used as a storage onion. This week in your share you will receive your first distribution of  yellow Copra onions. At this point they are not fully cured, so we would recommend refrigerating them and using them as a fresh onion. Later in the season you will receive Copras that are fully cured and fit for dry storage.

• Tomatoes: Out here on the farm we grow three types of tomatoes. These are slicing tomatoes, heirloom tomatoes, and San Marzano paste tomatoes. Throughout the season you will receive all three types of tomatoes in your share. We have planned for each share to receive two distributions of 5 pounds of San Marzano Paste Tomatoes (great for making sauces or cooking), and you can look forward to those showing up over the next several weeks.

• Coming Soon: Right now we have our new 180ft. unheated green house bursting with gypsy peppers, and you will begin to see those in a few weeks as they begin to color-up. Next week you can look forward to your second 8 oz. distribution of basil, so get ready to make some pesto.

Recipes

Kale Recipe

Lulu Wilson Kale Salad
From Lulu Wilson Restaurant in Aspen, CO

Note: The chef that provided this recipe recommends using a very sharp knife when cutting the kale. A dull knife will crush the kale and make the salad soggy.

1/2 bunch kale, stems removed
3 tablespoons olive oil
2 tablespoons lemon juice
1/3 cup currants
1/3 cup grated parmesan cheese
1/3 cup pine nuts, not toasted

Using a very sharp knife, cut away the kale leaves’ though center stems. Roll the leaves like a cigar and cut them into very fines slices, about 1/8th- inch wide. Put the kale and olive oil into a bowl and toss by hand. Add the lemon juice and toss again. Add the currants, Parmesan, and pine nuts and toss by hand until the mixture is soft. Taste and adjust quantities if needed. Serve on a cold plate.

Parsley Recipe

Parsley Pesto
Author Unknown

Note: This simple recipe can be used on pasta, potatoes, bread, cooked vegetables and many other things.

1 cup Italian Flat Leaf Parsley, de-stemmed
2 tablespoons lemon juice
1/4 cup pine nuts, toasted
1 clove garlic, minced
up to 1/4 cup Parmesan or Asiago cheese, grated (optional)
1 tsp. Olive Oil
1/4 teaspoon salt, or to taste

Heat pine nuts in a dry pan on medium heat until browned, being careful not to burn. Cool on a plate. Remove parsley leaves from stems. Once pine nuts have cooled, combine all ingredients in food processor and process until smooth. Serve.

Potato Recipe

Samosas
From The New Moosewood Cookbook by Molly Katzen

Note: Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still and option). But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished Samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve Samosas with any curry, or as a simple supper with soup.

The Dough

2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
extra flour, as needed

Place the flour in a medium-sized bowl. Mix in the salt. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready assemble the pastries.

The Filling

2 large potatoes (fist size)
1 tablespoon butter
1 cup finely minced onion
2 medium cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon mustard seed
1 teaspoon dried coriander (if available)
3/4 teaspoon salt
1 1/2 cups uncooked fresh corn, off the cob (or you can use the traditional green peas, fresh or frozen, or a combination of the two)
2 tablespoons lemon juice
cayenne, to taste

Peel the potatoes and chop them into 1-inch pieces. Place in a sauce pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the corn and/or peas. Cool for at least 15 minutes before filling the pastries.

The Dipping Sauce

1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small clove garlic, minced
1 teaspoon salt

Place all ingredients in a small sauce pan. Stir until sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly. Serve warm or at room temperature with hot Samosas.


To Assemble and Bake

NOTE: If you are storing the Samosas to bake later on follow directions below and place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.

Preheat oven to 425°F. Generously oil a baking sheet. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Place Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425°F, then reduce heat to 375°F and bake for 10 minutes more. For maximum crispness, turn the Samosas over when you turn the oven down. Serve within 15 minutes of baking, with Dipping Sauce.

This Week’s Share

• Carrots
• Celery
• Cilantro
• Corn
• Garlic
• Lettuce
• Onions, Siskiyou Sweets
• Summer Squash
• Tomatoes

On Rotation

• Beans
• Eggplant
• Melons

Recipes

Celery Recipes

Braised Celery

Adapted from Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein

6-8 celery stalks (with leaves)

3 bacon slices, quartered, or 2 tablespoons unsalted butter

1 medium onion, coarsely chopped

¾ cup vegetable stock

1 tablespoon chopped fresh parsley, or 1 teaspoon dried

celery leaves, chopped

salt and freshly ground black pepper, to taste

Preheat the oven to 350˚F. Rinse, drain, and trim the celery; cut the stalks into 2 inch pieces and set leaves aside. Saute the bacon in a large, heavy, ovenproof skillet for 4 to 5 minutes, until it begins to brown. (Or melt the butter). Add the celery and onion and sauté until the onion begins to brown, 3 to 4 minutes. Pour the stock over the mixture. Cover the skillet with an ovenproof lid or aluminum foil and braise the vegetables in the oven for 20 to 25 minutes, until the celery is tender. Stir in the parsley and celery leaves; season with salt and pepper to taste and serve.

Cream of Celery Soup

Adapted from the Joy of Cooking

1 tablespoon butter

1 cup (or more) chopped celery with leaves

1/3 cup thin onion slices

2 cups chicken or vegetable stock

2 cups milk, divided

1 ½ tablespoons cornstarch

2 tablespoons chopped fresh parsley

Melt the butter in a saucepan, add celery and onion, and sauté 2 minutes. Add stock; simmer 10 minutes. Strain or puree soup. Return to heat, add 1½ cups of the milk and bring to a boil. Dissolve cornstarch in remaining ½ cup milk; stir gradually into hot soup. Bring to boil again; stir and cook about 1 minute. Sprinkle with parsley. Makes 4 cups.

Onion Recipes

Delicious Siskiyou Sweets Onion Rings

Recipe from Shannon Raider (SIO Alumni)

Oil for frying

2 large sweet onions

Salt

1½ cups all-purpose flour

1 tablespoon salt

½ cup Cornstarch

1 good cold beer (I prefer a Porter)

Pour oil for frying (canola, grapeseed or peanut) 2 in. deep into a cast iron skillet or your favorite frying vessel and heat to 350˚F. Slice onions crosswise to 1/4 in. thickness and separate rings. In a brown paper bag toss rings till dusted with cornstarch and set aside. Mix flour with salt and cornstarch. Quickly stir in 1 good COLD beer and stir till the lumps are pretty much gone. Set the bowl of batter in another bowl full of ice water. Keep batter cold while you dunk rings. Fry onions taking care not to crowd the pan. Too many will cool the oil and resulting in a less crisp ring. Lightly salt if preferred and indulge immediately.

Fresh Summer Salsa

(see Tomato Recipes below)

Tomato Recipe

Fresh Summer Salsa
Recipe from Francesca Benedetti (CSA Coordinator at SIO)

Note: I prefer intense and bold flavors in my salsa so I tend toward the higher amount suggested in the ingredients. Also, increase quantities proportionately for your desired amount of servings.

1-2 heirloom or slicing tomatoes

1/2 to 1 onion

2 to 4 cloves garlic, chopped

1 ear of sweet corn, kernels stripped from cob

2 to 4 tablespoons chopped cilantro

juice of 1/2 to 1 lime (can add some lime zest too for and extra pop)

1/2 to 1 hot pepper, minced (optional, but can use jalapeno, Serrano, Anaheim, Hungarian black, ancho, etc.)

salt and pepper to taste

Dice tomatoes and place in a medium size bowl, letting some of the juice drain as you are transferring them to the bowl. Chop the onions coarsely and mince the garlic and place in the bowl. Cut the corn from the cob by resting the cob over a plate or bowl and cutting the kernels off in strips (for even more flavor you can cut them off in two rounds, only cutting halfway down the kernels the first round and cutting down to the cob the second round). Add the corn to the bowl. Chop the cilantro and add to the bowl. Juice the lime either directly over the bowl, or into a separate container to remove any seeds if desired. You can also grate up some lime zest into the bowl at this point as well. Now mince your hot pepper (if using), and add to the bowl (be mindful not to touch your face or eyes until after thoroughly washing your hands, because the compounds that make peppers hot can also transfer to your skin and then to whatever other part of your body you touch ). Mix up all of the chopped ingredients in the bowl, and taste. Add salt and pepper as desired and any more of the already included ingredients as desired. Let sit for at least 10 minutes to allow flavors to settle. Eat with tortilla chips, quesodillas, tacos, on top of fish or chicken, or just by the spoonful.

FIT Spotlight: Kristin

First involved as a volunteer with a CSA Program in her home of Austin, TX, Kristin was inspired to learn more about farming. From there, Kristin and her partner decided to go WWOOF-ing (World Wide Opportunities on Organic Farms) and see the world together. After spending time at an egg farm in Western Colorado, a 16-acre asparagus and diversified vegetable farm in the United Kingdom, and another vegetable farm France they were ready to return stateside and settle in the Pacific Northwest. Kristin says she moved to Portland, “for the blackberries and cooler weather,” and remarks that, “farming in Texas is very different from farming in the NW.” Out at the farm her activities are direct seeding crops and harvesting everything. “I really wanted to experience a full growing season in Portland,” says Kristin, “SIO offers the big picture experience and a community.”