This Week’s Share

• Carrots
• Fennel
• Kale, Lacinato
• Lettuce
• Scallions (Green Onions)
• Turnips, Hakurei

Share Notes

• Carrots: Your beautiful, crisp, and sweet carrots were direct seeded into the fields back in late February in order to ensure an early harvest for your share this spring. Enjoy them fresh as a snack or in any of your favorite salads or cooked dishes.

• Fennel: Fennel plants are cultivated for their bulbous and succulent base, and their feathery fronds are also edible and delicious used as an herb.

• Kale, Lacinato: This deep blue-green kale, commonly known as Dino Kale or Italian Black Kale, is delicious in any dish that calls for kale.

• Scallions: Scallions (a.k.a Green Onions) are back for a second season. These tasty shoots are a great addition to soups, salads, tacos, baked potatoes, or as a garnish for most dishes.

• Turnips, Hakurei: This is the last time this spring you will see these sweet Japanese turnips. Enjoy them fresh or cooked, and look forward to seeing them in your shares again this fall.

Farm News

Excess Bag-gage

In 2008 SIO researched produce bag usage for the CSA program, and we were shocked to learn that SIO and its members used nearly 16,000 bags during that season. For the 2009 season SIO kicked-off its first campaign to try and reduce overall produce bag usage, and challenged our members to reduce our use by 25%. We are excited announce that during the 2009 season we reduced our usage by 27%. We’d first like to thank all of our members contributing to that overall reduction in bag use, it really did make a difference! Despite our overall reduction in use, as a community we still used approximately 13,000 produce bags during the 2009 season. That breaks down to 33 bags per share for the season, or 1 to 2 bags per share per pick-up. For the 2010 we again challenge our SIO members to reduce their produce bag use by 25% by bringing your own bags, using one bag for several items, and reusing produce bags when possible.

We will happily continue to provide produce and paper bags and at our bulk sites (and when needed in box shares) for the convenience of our members, but appreciate any efforts in reducing overall bag use at SIO. New this season, SIO has organic cotton canvas totes for sale for $6.00 (see in photo above). They are a great way to show your SIO pride, carry your produce in style, and reduce your overall bag use over the course of the season. If you are interested in purchasing a tote please email us or talk to Peter at your bulk pick-up site.

Recipes

Fennel Recipes

Fennel and Orange Salad
From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

2 fennel bulbs
4 oranges
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste

Remove leafy tops of fennel bulbs. Slice trimmed bulb crosswise into thin, bite-sized slices; place in a bowl. Section oranges into a bowl, squeezing in extra juice as well. Stir in lemon juice, olive oil, salt and pepper to taste. Cover and refrigerate at least 20 minutes. Makes 4-6 servings.

Braised Fennel, Carrots & Pearl Onions
From Eating Well in Season by Jesse Price

2 fennel bulbs, stalks removed (reserve fronds for later use)
2 teaspoons butter, divided
1 teaspoon olive oil, divided
1 cup fresh pearl onions, peeled
½ teaspoon sugar
2 to 4 carrots, cut into matchsticks
½ to 1 cups chicken or vegetable broth
½ teaspoon salt
Freshly ground pepper, to taste
2 tablespoons finely chopped fennel fronds

Cut each fennel bulb into 8 wedges, but do not remove the core. Bring water to a boil in a large saucepan, add the fennel wedges and cook for 5 minutes. Remove with a slotted spoon and blot with a towel.

Heat butter and oil in a large cast-iron or nonstick skillet over medium-high heat. Reduce heat to medium; add the fennel and cook, stirring, until nicely browned on all sides, about 8 minutes. Transfer to a dish. Add the onions to the pan, sprinkle with sugar and cook, shaking the pan back and forth, until nicely browned, 4 to 6 minutes.

Return fennel to the pan along with the carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until vegetables are tender, adding more broth as needed to keep the stew moist, 15 to 20 minutes. Garnish with fennel fronds. Serves 4 as a side dish.

Kale Recipe

Cannellini Beans and Wilted Greens
From Chez Panisse Vegetables by Alice Waters

2 cup dried cannellini beans
1 bay leaf (optional)
1 sprig of thyme (optional)
1 onion
1 carrot
6 cups of water or chicken stock
Salt and pepper
1 large bunch of kale (chard, spinach, or turnip greens could also be used as substitute or in addition to kale)
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary leaves
Extra-virgin olive oil (for drizzling on top at the end)

Soak the beans overnight. Then next day drain them and put them into a heavy-bottomed pot with the bay leaf and thyme. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from heat. While the beans are cooking, wash, trim, and chop the greens.

Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface. Serves 6 to 8 as a side dish. Also delicious served as a sauce with pasta.

Scallion Recipes

Scallions and Carrots
From Marquita Farm CSA in Watsonville, CA

1 bunch scallions, roots trimmed and white part cut into a 4-inch length
2 medium carrots, cut into sticks (peeled if desired)
1 tablespoon olive oil
1 tablespoon butter
¼ teaspoon sugar
2 tablespoons soy sauce

Sauté the scallions in the olive oil for 3 minutes. Add the carrots and continue cooking until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 more seconds. Enjoy.

Shrimp a la Fein
From the Court of Two Sisters

Note: This recipe is incredibly delicious and very quick and easy (and a personal favorite of Francesca’s, SIO CSA Coordinator). It makes a great 15-minute meal when served over couscous. Recipe easily doubles to serve more people

½ pound medium raw shrimp
2 strips of bacon
4 to 5 scallions, chopped fine
juice of 1/2 lemon
salt, pepper and paprika to taste
1 tablespoon butter
Tabasco
Worcestershire Sauce

Dice bacon and sauté in a skillet until half cooked. Pour off excess fat. Lower flame. Add butter, peeled raw shrimp, scallions (chopped fine), and season and to taste with salt and pepper. When the shrimp are turning pink, add lemon juice and 2-5 dashes each of Tabasco and Worcestershire Sauce. Serve over couscous, quinoa, or pasta if desired.

Turnip Recipe

Oven-Roasted Carrots and Turnips
From Chez Panisse Vegetables by Alice Waters

4 medium carrots
6 medium turnips
¼ cup olive oil
Salt and pepper

Preheat oven to 400˚F. Prepare the carrots and turnips so they are about the same size and shape (you may leave up to a ¼-inch of their tops on if desired). Cut carrots into 1/8-inch slices on the diagonal. Halve or quarter the turnips lengthwise, and slice into 1/8-inch-thick pieces. In a large bowl, toss the carrots and turnips together with the olive oil, and season generously with salt and pepper. (Taste a raw vegetable to check seasoning.) Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through and caramelized, 20 to 45 minutes. Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh chopped herbs. Serves 4 to 6.

This Week’s Share

• Carrots
• Collard Greens
• Garlic
• Leeks
• Onions
• Potatoes, Sangre
• Winter Squash, Assorted Varieties

Share Notes

• Collard Greens/Kale: All shares will be receiving a cooking green this week Due to the sustained cold temperatures and variable thawing conditions in the fields some shares will be receiving collard greens and others may be receiving kale.

• Leeks/Onions: The photo above shows 4 leeks and 2 onions, but due to the sustained cold temperatures and limited harvesting conditions shares this week will be receiving 2 leeks and 4 onions.

• Potatoes: You may notice that your potatoes are unwashed this week, and that is because the sustained below freezing temperatures have limited our ability to wash produce without it coating with ice afterward. Simply scrub them clean under running water and use as usual.

• Winter Squash: This week in your share you will receive 2-3 assorted winter squash. The varieties we will be distributing are Acorn, Butternut, Delicata, and Hubbard.

Recipes

Collard Greens/Kale Recipe

Citrus Collards with Raisins
From Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein

1 large bunch collard greens/kale
coarse sea salt
1/2 tablespoon olive oil
1 garlic clove, minced
1/3 cup raisins
2 medium oranges

Remove the stems from the collards/kale and discard. Stack four or five leaves on top of one another. Roll the leaves into a tight cylinder. Slice, crosswise, cutting the leave into thin strips. Rinse the leaves in cold water and drain in a colander. In a large pot over high heat, bring 3 quarts of water to a boil and add 3 teaspoons salt. Add the collards and cook, uncovered, 10 minutes. Removes, drain, and plunge into a bowl of ice water to stop the cooking and set the color of the greens. Drain. In a medium sauté pan, over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a pinch of salt. Saute for 3 minutes, stirring frequently. Section the oranges, reserving the juice. Add the oranges and juice and cook for an additional 30 seconds. Do not overcook  (collards should be bright green).

Potato Recipes

Blue Cheese Smashed Potatoes
From Food to Live By by Myra Goodman

2 pounds potatoes, washed (peeling is optional) and cut into 1/2-inch chunks
4 cloves garlic, peeled
1/4 cup whole or low-fat milk
2 tablespoons (1/4 stick) unsalted butter
3 to 4 ounces crumbled blue cheese (about 1 cup), at room temperature
Salt and freshly ground pepper, to taste

Place the potatoes, garlic, and 5 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to  medium-low and let the potatoes simmer, covered, until tender about 15 minutes. Meanwhile, heat the milk and butter in a small saucepan over low heat. Keep warm. Drain the potatoes and garlic in a colander, then transfer them to a large bowl. Using a potato masher or large fork, coarsely mash the potatoes and garlic. Add the warm milk and butter mixture and the blue cheese and mash to combine.

Mashed Potatoes with Carrots and Leeks
From www.epicurious.com

Note: This recipe was inspired by stoemp, a Belgian dish of mashed potatoes with vegetables.

1 leek (white and pale green parts only), coarsely chopped
2 pounds potatoes, washed and cut into 2-inch pieces
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Wash chopped leek well in a bowl of cold water, then lift out and drain well. Peel potatoes (if desired) and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan. While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots. Makes 4 servings.

Winter Squash Recipes

Roasted Butternut Squash and Caramelized Onion Tart
From Gourmet, November 1998

1- 11-inch Pastry dough (recipe below, or could use pre-made dough)
Pie weights or raw rice for weighting shell
1 small (or 1/2 of a large) butternut squash (about 1 pound)
1 1/2 teaspoons olive oil, plus about 2 teaspoons for brushing squash (optional, can just roast with some water in the pan)
2-3 onions, thinly sliced
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
1 cup grated Italian Fontina cheese (about 3 ounces)
1/2 cup freshly grated Parmesan (about 2 ounce)
1/2 cup crumbled mild soft goat cheese (about 2 ounce)
1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper
1/3 cup fine fresh bread crumbs

On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.

Preheat oven to 375°F. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.

Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft. While squash is roasting, thinly slice onions and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes. Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.

In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle breadcrumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim. Serves 6 to 8.

Pastry Dough
From www.simplyrecipes.com

Note: This recipe makes enough for a double pastry crust, so you will only need to use one of the two disks of dough right away. You can save the other disk in the fridge for up to 2 days or in the freezer for much longer (weeks to months).

2 1/2 cups all purpose flour
1 1/2 teaspoon salt
1 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water

Combine flour, salt, and sugar in a food processor and pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough to make sure it is not sticking. Roll to desired thickness and size. Makes 1 double 9 or 10-inch pie crust.

Easy Sautéed Winter Squash Recipe
From www.recipetips.com

Note: Remember that roasted squash seeds make a nutritious and tasty snack. Just wash and scatter on a baking sheet to dry. Sprinkle with olive oil salt and pepper (or any other preferred spices) and pop in a 400°F oven for 10 minutes, or place in the toaster oven on medium-dark setting. They are done with just crisp and golden.

1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc)
2 tablespoons butter
1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet)
Salt and pepper, to taste

Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes. Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.

This Week Share

• Cabbage
• Carrots
• Garlic
• Kale
• Onions, storage
• Parsnips
• Winter Squash, Hubbard

Share Notes

• Winter Squash: Some of you may be starting to accumulate a surplus of winter squash, and with that in mind we want to remind you of the suggested order of eating based on length of storage time. Its best to start by eating any pumpkins and acorn squash first, followed by any  delicata, butternut, or hubbard.

Sign-up for 2010

Just one more week left in the 2009 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 2010 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.

Make sure to sign-up and send your $100 deposit by January 1 to guarantee the $875 share price. We can’ wait to see you next season!

Recipes

Whole Roasted Chicken with Root Vegetables
From Francesca Benedetti (CSA Coordinator)

Note: This is one of my favorite things to do because you get a delicious main dish and a side dish all in one. Add a fresh cabbage slaw, kale or green salad and your set. The vegetables you can roast in the pan with the chicken can be interchanged freely. I love using beets, leeks, or celeriac as well, so if you have any of those still around try it out.

1 (3½ -5 pound) whole chicken, gizzards removed (can save to make stock)
2 lemons, cut into quarter
2-4 tablespoons butter
2-4 sprigs of fresh rosemary
salt and pepper to taste
1 onion, peeled, cut in half, and cut into quarters
2-3 carrots, cut into 1-inch rounds
2-3 parsnips, cut into 1-inch rounds
2-3 medium potatoes (5-6 small), cut into quarters or eighths
1 cup chicken broth

Preheat oven to 350˚F. Rinse and clean chicken and pat dry. Prepare chicken for roasting by sliding slices of butter and sprigs of rosemary under skin. Salt and pepper all of chicken, and stuff 2-3 lemons slices inside the chicken. Choose a pan for  roasting (I like to use a deep roasting dish or a roasting pan that has a rack layer and shallow drip pan is rests on putting the veggies under the roasting chicken in the drip pan. Depending on which way you choose to roast you will either place the chicken in the deep roasting pan and spread the chopped vegetables and lemon slices in the pan around the chicken or you will place the vegetables in the bottom drip pan, place the rack layer on top and place the chicken on top of that. Which ever method you choose make sure salt, pepper, and drizzle olive oil over the vegetables and baste with chicken broth at the beginning and every 20 minutes or so while its roasting. Roast at 350˚F for at least and hour, longer if it’s larger chicken. Turn up the oven to 400˚F for the last 15-25 minutes of roasting, basting at least once during that time. Remove the roasting pan from the oven when chicken is cooked through (I check internal temperature with a meat thermometer). Let chicken and vegetables rest for at least 10 minutes before cutting and serving.

Cabbage Recipe

Curried Cabbage
From Vegetable Love by Barbara Kafka

1 tablespoon vegetable oil
1½ teaspoons curry powder
1 cup onion, thinly sliced
4 cups shredded green cabbage
1½ teaspoons fresh lemon or lime juice
2 tablespoons regular or nonfat yogurt

Heat the oil in a 10-inch to 11-inch skillet over medium heat. Add the curry powder. Cook for 30 seconds, just until fragrant. Add the onion. Cook until translucent. Add the cabbage. Cook, stirring occasionally, until wilted and soft to the bite. Remove the heat. Stir in the lemon juice and yogurt until the cabbage is coated. Serve hot. Serves 4 as a side dish.

Kale Recipe

Sauteed Kale
Recipe submitted by Member Brandy Benedict (from Gourmet, November 2003)

8 cups kale, cut into 1-inch-wide strips (tough stems and center ribs discarded)
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine or balsamic vinegar, or to taste
1/4 teaspoon salt

Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt. Sautéed kale keeps 3 days chilled in an airtight container.

Parsnips Recipe

Maple Glazed Parsnips and Carrots
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Note: You can use this same recipe using all parnips or all carrots, but its fun to use them together

1 cup parsnips, peeled and cut into ½-inch rounds
1 cup carrots, peeled and cut into ½-inch rounds
½ teaspoon butter, melted
2 tablespoons walnuts, chopped and toasted

Preheat oven to 400˚F. Spray a baking pan with oil. Place the parsnips and carrot rounds in a single layer on a pan and spray lightly with oil. Sprinkle with salt. Bake until soft, 30 minutes. Combine maple syrup and butter and pour over the cooked parsnips Top with walnuts and serve.

Winter Squash Recipe

Hubbard Squash Risotto
From Vegetable Love by Barbara Kafka

1½ pounds Hubbard squash (or 1¼ pounds butternut squash), peeled, seeds and fibers removed
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups Arborio or other risotto rice
½ cup chopped onion
1 clove garlic, smashed, peeled and chopped
1 cup dry vermouth
4½ to 5 cups beef stock or beef broth
1½ tablespoons kosher salt, plus more to taste
Freshly grated nutmeg to taste
½ cup chopped fresh parsley (optional)
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving

Grate enough of the squash (about ¾ pound) to get 3 cups. Cut the remaining squash into ¼-inch cubes. Melt the butter with oil in a large shallow pan. Add the rice. Cook over medium-high heat, stirring continuously, for 3 minutes, or until rice turns white and loses translucence. Add the onion and garlic. Reduce the heat slightly and cook for 1 minute. Add the grated squash. Stirring continuously, turning up the rice from the bottom, cook for 5 minutes. Add the vermouth. Reduce heat to medium and cook until the vermouth is absorbed. Increase heat to medium-high and add ½-cup stock. Cook, stirring well, until the rice has absorbed most of the stock. Add another ½-cup stock and repeat the process, making sure the stock is mostly absorbed before each addition. Continue until the rice has cooked about 15 minutes and absorbed 4 cups stock. Add the salt and nutmeg then parsley, if using. . Add the squash cubes and ½ cup more stock, or 1 cup stock for looser risotto. Cook, stirring, for 10 minutes, until creamy with a slight chew. Season with pepper, and if necessary, salt. Serve with Parmesan on top. Makes 6½ cups.

This Week’s Share

• Brussels Sprouts
• Carrots
• Celeriac
• Garlic
• Kale
• Onions, Copra
• Pie Pumpkins, Baby Bear
• Potatoes
• Shallots

Share Notes

• Brussels Sprouts: This week in your share you will receive your sprouts on the stalk. As we continue to struggle with aphids in the field, you may notice some stalks show residual damage. For preparing them first pop them off the stalk, then slice off the base of each sprout in order to easily peel off and remove the outer layers of damaged and dirty leaves.

• Celeriac: This season we learned our celeriac crop was impacted by a soil born fungus that causes the flesh of the bulb to have some discoloration or hollowing in the center. Much of the celeriac is still edible and tasty, and that is why we decided to distribute it despite its imperfections. You can cut around any affected areas and discard them.

• Kale: This week in your share you will receive a beautiful bunch of Rainbow Lacinato kale. This particular variety was developed by local seed developer Frank Morton of Wild Garden Seed.

Thanksgiving Thoughts

We would like to remind you of the changes to CSA pick-ups for this week.

At the Farm: Tuesday, November 24-shares ready for pick-up by 4:30pm
SE Elliot: Tuesday, November 24- 5:30-7:00pm
Friendly House: Tuesday, November 24- 4:30-6:30pm
EcoTrust Building: Wednesday, November 25- delivered by 1pm
Metro Building: Wednesday, November 25- delivered by 2pm
Portland State Office Building: Wednesday, November 25- delivered by 2pm
Providence Medical Center: Wednesday, November 25- delivered by 2pm
NW Pump: Tuesday, November 24- delivered by 3:00pm

Warm Wishes this Thanksgiving

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 two more weeks of the season together. To sign up for the 2010 season you can go to http://www.sauvieislandorganics.com/join.php, fill out the community farm agreement, pay the deposit and reserve your share of the harvest.

Recipes

Brussels Sprouts Recipes

Brussels Sprouts with Chestnuts and Sage
From Eating Well in Season by Jesse Price

2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons chicken broth or water
3/4 cup coarsely chopped cooked chestnuts (about 4oz.)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste

Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well. Melt butter with oil and broth (or water) in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

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 small shallots, halved lengthwise
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

Kale Recipe

Sage and Kale Cornbread Dressing (Stuffing)
From Jackie Benedetti (CSA Coordinator Francesca’s Aunt)

5 cups coarse crumbled cornbread (See recipe below for Black Pepper Cornbread (below)
7 tablespoons butter
3 large celery stalks, chopped
2 medium onions, chopped
5 large kale leaves, center spine removed, slivered (about 6 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried, crumbled
1/4 teaspoon salt
1/2 teaspoon pepper
4 cups 1/2 inch cubes white bread
1/4 cup chicken stock or canned low-salt broth
1 egg, beaten to blend

Crumble cornbread coarsely onto large cookie sheet. Let stand uncovered at room temp overnight to dry. Melt butter in heavy large skillet over medium heat. Add celery and onion and cook until tender, stirring frequently, about 12 min. Add kale and cook until kale wilts, about 5 min. Transfer mixture to large bowl. Mix in sage, salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate.) Add cornbread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing. You can stuff into the turkey and/or cook in a ovenproof dish and bake at 350°F for 45 minutes to and hour. Makes about 11 cups.

Black Pepper Cornbread (enough for 5 cups as called for above)

3/4 cup flour
3/4 cup yellow cornmeal
1 1/2 tablespoons sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp pepper
3/4 cup milk
1 egg
2 Tbs butter, melted

Preheat oven to 400. Butter an 8-inch square baking pan. Mix together first 6 ingredients in large bowl. Mix milk with egg and butter, and pour over dry ingredients, stir until just moistened; do not over mix. Spoon batter into pan, bake until light brown, about 15 min.

Pie Pumpkin Recipes

Homemade Pumpkin Pie

Don’t just use those Baby Bear pumpkins as a Thanksgiving table centerpiece (although their beauty merits that honor). Put them to good and tasty use in a homemade pumpkin pie. For this recipe I am including a link to a page I found last year when making my first pumpkin pie from scratch. The directions are very clear and even have a photograph to accompany each step. The pie is delicious! A crust recipe is included below in case you don’t have your own. Click on the link below and scroll down to view the step-by-step recipe http://www.pumpkinpatchesandmore.org/pumpkinpie.php

Homemade Pie Crust
Adapted from the Joy of Cooking

Note: This is a very basic pie crust recipe, and with some trial and error can be perfected to your own tastes. I prefer to use a blend of vegetable shortening and butter, but I encourage you to figure out what works for you. Joy of Cooking also suggests using lard, which I have yet to experiment with, but have been told makes the best flaky pie crust. This recipe yields two 9-inch pie crusts.

2 1/2 cups all-purpose flour
1 teaspoon white sugar or 1 tablespoon powdered sugar
1 teaspoon salt
1 cup solid vegetable shortening (or 1/2 cup solid vegetable shortening and 1 stick cold unsalted butter)
1/3 cups plus 1 tablespoon ice water (must be ice water, its important!)

Premix the dry ingredients in medium to large bowl. Add the vegetable shortening and/or butter and cut into flour with a pastry cutter or two knives until pea-sized and cornmeal size chunks are achieved. Add ice water in tablespoon size portions, cutting in to dry ingredients until small balls form. If the balls stick together when pressed its ready, if not add an additional 1 to 2 tablespoons ice water. Refrigerate at least 30 minutes and for up to 2 days, or crust dough can be wrapped airtight and frozen for up to 6 months. After dough has chilled separate into two equal size balls. Flour a large flat surface and roll out each ball into a round large enough to cover a pie pan. Continue to fill with pumpkin pie filling (or other pie filling) as directed.

Fresh Pumpkin Bread
From www.dianasdesserts.com

1/2 cup (1 stick/4 oz.) butter
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup honey
1 cup fresh puréed pumpkin* (See Preparing Fresh Pumpkin below)
2 eggs
2 tsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan and line bottom of pan with parchment paper. Grease parchment paper also. Whisk together flour, baking soda, salt, ground cinnamon and ground nutmeg in a medium bowl to blend. Using an electric mixer, beat butter in large bowl until fluffy. Gradually add honey, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, lemon juice and vanilla. Stir in dry ingredients. Transfer mixture to prepared loaf pan. Bake in preheated oven for 75 to 90 minutes, or until a toothpick inserted in center of bread comes out clean. Cool bread in pan for 10 minutes, then remove from pan and let cool completely on a wire rack. (Can be made 2 days ahead. Wrap and store at room temperature.)

Preparing Fresh Pumpkin Puree

Remove the pulp and seed from your pumpkin(s). You can steam your pumpkin in the microwave or bake it in the oven, but it needs to be cooked until tender and soft. After its cooked let it cool until you can handle and then scrape out the pumpkin flesh into a bowl. Using processor, blender, immersion/stick blender, or even a potato masher and a fork make a puree with the pumpkin. Transfer the puree to a large sieve or colander lined with over lapping coffee filters and set over a large bowl. Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight. Use 1 cup drained puréed pumpkin in above recipe.

This Week’s Share

• Cabbage
• Carrots
• Garlic
• Kale, Lacinato
• Onions, Copra
• Parsnips
• Sweet Peppers
• Winter Squash, Delicata

Share Notes:

• Cabbage: This week in your share you will receive a beautiful Savoy cabbage. You may notice some minor frost damage to the outer leaves, so be sure to remove those before using.

• Sweet Peppers: Surprise! One last week of peppers. They will be yellow to light orange in color and you can try leaving them on the counter for a couple days to color up.

Sign-up for Next Season

It’s hard to believe the end of the season is just around the corner, and with 3 more weeks left in the 2009 season it’s time to start planning for next year. To sign up for the 2010 season you can go to http://www.sauvieislandorganics.com/join.php, fill out the community farm agreement, pay the deposit and reserve your share of the harvest for next season. The rest of November is only open for current members to sign-up, and then beginning in December we open sign-up to new members. Be sure to sign-up and send your deposit by January 1, 2010 in order to guarantee the $875 share price.

Thanksgiving Week Delivery Information

We would like to remind you of the changes to all CSA pick-ups for the week of Thanksgiving.

At the Farm: Tuesday, November 24-shares ready for pick-up by 4:30pm

SE Ankeny: Tuesday, November 24- 5:00pm-7:00pm (No changes)

SE Elliot: Tuesday, November 24- 5:30-7:00pm

Friendly House: Tuesday, November 24- 4:30-6:30pm

EcoTrust Building: Wednesday, November 25- delivered by 1pm

Metro Building: Wednesday, November 25- delivered by 2pm

Portland State Office Building: Wednesday, November 25- delivered by 2pm

Providence Medical Center: Wednesday, November 25- delivered by 2pm

NW Pump: Tuesday, November 24- delivered by 3:00pm

PGP (SE 46th and Harrison): No changes

All Monday Pick-up Sites: No changes – In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 23 and your Week 27 Share on Monday Nov. 30.

For those of you menu planning and making your shopping lists we are providing a preview of the share.

• Brussels Sprouts (approximately 2 pounds)
• Carrots (1 pound minimum)
• Garlic (1 head)
• Kale, Rainbow (1 bunch)
• Onions, Copra (2)
• Potatoes (4 pounds)
• Pie Pumpkins, Baby Bear variety (2)
• Shallots (4 minimum)

Recipes

Parsnip Recipes

Kale and Parsnips
From www.astray.com/recipes

1 cup onion, sliced
1 cup parsnips, halved & sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
4 cups chopped kale, tough center ribs removed

Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 to 5 minutes. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. When kale is tender (but not overcooked) its ready to serve.

Parsnip Oven-Fries with Yogurt-Curry Dipping Sauce
From http://fooddownunder.com

1 pound parsnips
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon pepper
½ cup low-fat plain yogurt
¼ 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.

Cabbage Recipe

Tangy (No Mayo) Cabbage Slaw
From Matt Uddenberg (CSA Coordinator Francesca’s close friend)

1/2 head cabbage, sliced thin
1 carrot, grated
1 tablespoon whole cardamom seed
1/2 teaspoon whole coriander seed1/2 teaspoon whole mustard seed
2 teaspoons red wine vinegar (rice wine or apple cider vinegar also work)
2 teaspoons fresh lemon juice (or a few drop of bottled)
1 teaspoon-1 tablespoon salad oil or olive oil (amount depends on your preference)
salt and fresh ground pepper to taste

Place the cabbage and carrot in a salad bowl. Using a mortar and pestle (or other method for grinding the seeds) grind the whole coriander and mustard seed together until it is a coarse texture (you don’t want to grind it down to fine) and add it to the bowl. Add the vinegar, lemon juice, oil. Toss and combine in the bowl until everything is evenly mixed and coated with spices and dressing. Salt and pepper to taste. It develops better flavor if you let it stand in the refrigerator for 15-30 minutes, but can be eaten right away. This is a great one to make the day before for a dinner or to take with lunch because it tastes even better the next day.

Winter Squash Recipe

Winter Squash and Sweet Pepper Soup
Adapted from the American Institute of Cancer Research

1 Tbsp. extra virgin olive oil
1 medium onion (or a leek from last week) chopped
2 sweet peppers, seeded and diced
4 cups diced winter squash (any of the kinds you may have will work great, even pumpkin)
Salt and freshly ground black pepper, to taste
1 tsp. chopped garlic
1 tsp. sweet Hungarian paprika
3 cups chicken or vegetable broth
1/4 cup orange juice
1/4 cup raw pumpkin or other winter squash seeds, crushed (for garnish)
1/8 tsp. Spanish paprika, smoked or dulce (sweet), optional, for garnish

Heat oil in medium Dutch oven or heavy, large saucepan over medium-high heat. Sauté onions (or leeks) until translucent, 4 minutes. Add bell pepper, squash and pinch of salt, stirring to coat with oil. Reduce heat, cover and cook vegetables gently to release juices, 10 minutes. Stir in garlic and paprika for 30 seconds, until fragrant. Add broth, increase heat and bring liquid to a boil. Reduce heat, cover and simmer soup until vegetables are soft, about 20 minutes. Uncover, and let soup cool for 10 minutes. Adjust seasoning to taste. Transfer soup to blender, cover and whirl soup to a velvety puree. Or, using an immersion blender, puree in the pot. Blend in orange juice and season to taste with salt and pepper. To serve, divide soup among four soup bowls. Place pumpkin seeds in a dry skillet over medium-high heat and cook, shaking and swirling the pan, until seeds are plump and mostly golden. Crush seeds and add to soup as garnish. If using, sprinkle Spanish paprika. Serve immediately.

Wild Things: Adventures of a Grassroots Environmentalist

by Donna Matrazzo

2009 Oregon Book Awards finalist

SIO member and one of the founders of the Sauvie Island Conservancy,
Donna Matrazzo weaves an entertaining and inspiring tale of growing up
in a Pennsylvania milltown devoid of nature, moving to Oregon and
falling in love with Sauvie Island, helping to save the island from development,
and getting roped into the dogged exploits of Portland’s greenspaces pioneers.

“The planet needs more friends like Donna Matrazzo-and
it needs more books like this one, which remind us that
we’re all quite capable of making big and useful change”
— Bill McKibben, author, The End of Nature

“Simply lovely.  A personal encounter with the world, a
woman’s eye, a fine prose voice.”
— Luis Alberto Urrea, author, The Hummingbird’s Daughter

Available at St. Johns Booksellers, Powells, Broadway Books, Kruger Farms, Cistus
Nursery, amazon.com. For signed copies, contact Donna at matrazzo@msn.com.
Check out her website at www.donnamatrazzo.com

This Week’s Share

• Brussels Sprouts
• Celeriac
• Collard Greens
• Escarole
• Garlic
• Leeks
• Potatoes, Sangre
• Sweet Peppers
• Winter Squash, Butternut

Share Notes

• Brussels sprouts: Frost sweetened sprouts are in! This week in your share you will receive your sprouts on the stalk. For preparing them first pop them off the stalk, then slice off the base of each sprout in order to easily peel off and remove the outer layers of damaged and dirty leaves.

• 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.

• Sweet Peppers: It’s likely the last week for sweet peppers, and some of your peppers will be varying degrees of yellow, orange, and red. You can leave them on the counter for a couple days to color up or eat them as is. They all taste delicious, so enjoy the last of this season’s crop.

Recipes

Brussels Sprouts Recipe

Becker Brussels Sprouts
From The Joy of Cooking

12 Brussels sprouts, trimmed and sliced in half lengthwise
3 tablespoons butter (or half butter, half olive oil)
1-2 garlic cloves, crushed
Grate Parmesan cheese (optional)

In a medium skillet heat the butter/olive oil over medium-low heat. Add the garlic, stirring, until beginning to brown. Remove the garlic and discard. Place the sprouts cut side down in the garlic butter, cover, and cook over low heat until tender, 15 to 20 minutes. Arrange the sprouts on a warm platter and drizzle any remaining butter on top. Serve with grated Parmesan if desired.

Collard Green Recipe

Pasta with Hearty Greens and Beans
From The Passionate Vegetarian by Crescent Dragonwagon

8 oz. fettucine
1 bunch collard greens (or kale or chard), washed, any tough center ribs removed
1 tablespoon olive oil
1 can cannellini, navy or other white beans, rinsed and very well drained
3 cloves garlic, pressed
Salt and freshly ground pepper
1/2 lemon (optional)
Dried chilled (optional

Start the fettucine in vigorously boiling water. Heat the oil over medium-high heat in a skillet. Stir the greens in the oil for  2 minutes, cover, and let them steam for 2 to 3 minutes, until tender but not overdone. Place the beans, garlic, and a bit of salt and a lot of pepper in a bowl. Add the green and pasta when they are done and toss. Add a squeeze of lemon, if you like. You may also have dried chiles available for crushing over plates of pasta.

Leek Recipes

Potato, Leek & Celeriac Soup
From www.astray.com/recipes

1/4 cup butter
4 leeks, roots & tops removed
3 medium potatoes, scrubbed and cut into 1/2-inch slices
1 celeriac bulb, peeled and cut into 1-inch chunks
4 cups Chicken or vegetable stock
Thyme, basil and/or marjoram (preferably Fresh), to taste

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. For a chunkier soup mash up cooked vegetables with a potato masher. For smoother soup pour vegetables and stock into a food processor or blender and puree or puree with a hand blender in the pot. Return soup to stockpot (if removed) and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes.

Leek Tart
Adapted from The Joy of Cooking

For Tart:

1 9-inch pie crust (recipe below, or you can use pre-made)
1 egg yolk, beaten
2 tablespoons butter
4 leeks, white and tender green parts only, cut into 1/4-inch slices
1 medium onion, sliced
1/2 teaspoon salt
Black pepper to taste
2 eggs
1/2 cup heavy cream or half-and-half
1/4 teaspoon grated or ground nutmeg
Salt and pepper to taste

Prepare and a crust into a 9-inch quiche, tart, or pie pan. Brush the dough with beaten egg yolk. Refrigerate the brushed dough. Melt 2 tablespoons of butter in a medium skillet of medium heat and add the sliced leeks and onion, salt and pepper. Cover and cook, stirring occasionally and reducing the heat as the leeks cook, until they are very soft, about 30 minutes. Meanwhile preheat the oven to 400°F. In a medium bowl beat together the eggs, cream, nutmeg and salt and pepper until well combined. When leeks are done, add to the custard. Transfer to prepared pastry shell. Bake until the top is golden and the custard is set, 20 to 30 minutes. Let rest for 10 minutes.

For Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup chilled lard or vegetable shortening
2 tablespoon cold unsalted butter
3 tablespoons, plus 1 teaspoon ice water (very important that its ice cold)

Sift together the flour and salt. Add the lard/shortening and butter and cut into the flour until cornmeal to pea-sized chunks are formed. Sprinkle the dough with 3 tablespoons ice water. Blend the water gently into the dough until it just holds together. If necessary to hold the ingredients add another 1 teaspoon of water. You may need to wrap the dough in plastic wrap and place in freezer to chill for a few minutes before rolling it out.

Winter Squash Recipe

Butternut Squash Rounds with Dates and Pistachios
From Local Flavors by Deborah Madison

1  butternut squash
3 tablespoons olive oil
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 shallots (or 1 small onion), finely diced, about 1/3 cup
2 garlic cloves, minced
1/ 3 cup slivered almonds
1/3 cup peeled pistachios, preferably unsalted, slivered or chopped
1 tablespoon grated zest from 1 Meyer lemon or orange
6 dates, pitted and chopped
2 tablespoons finely chopped parsley
1 tablespoon chopped mint
1/4 teaspoon ground cinnamon
juice of 1 Meyer lemon or 1 Persian lemon

Preheat the oven to 400°F. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3 inch thick. Heat the olive oil in a wide nonstick skillet. Add the squash in a single layer and cook over medium heat until golden, then turn and brown the other side, 8 to 10 minutes per side. When the pan becomes dry add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it’s cooking and add more water as needed. Season with salt and pepper. Melt the butter in a medium skillet over medium-low heat. Add the shallots (or onion) and garlic and cook without browning, stirring occasionally, for 5 to 7 minutes. Ad the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with 1/2 teaspoon salt and some pepper. Cook, stirring frequently, for 2 minutes, then add lemon juice, cook for 1 minute more, and turn off heat. Arrange squash rounds in the baking dish and scatter the dates and nuts over them. Add 1/4 cup water and bake until heated through and the topping is barely crisped, about 15 minutes.