This Week’s Share

• Carrots
• Kale, Rainbow Lacinato
• Onions, Copra
• Potatoes
• Turnips, Purple Top
• Winter Squash, Hubbard

Share Notes

• Salad Shares: We regret to inform you that due to the the two nights of sub-freezing temperatures last week we lost the remainder of our salad mix in the field.  We intended to harvest and distribute salad shares for the last two weeks of the season, but because of the cold damage the salad share season has come to an early end. Our apologies for the abrupt end to salad shares. Please contact and let us know whether you would like to carry over the credit to your account for next season, donate the remaining value to our CSA scholarship fund, or receive a refund for the missed weeks.

• Turnips, Purple Top: These traditional style turnips (as opposed the Hakurei salad turnips seen earlier in the season) lend themselves well to a variety of cooking methods, and can even be enjoyed fresh cut into sticks for dipping. To peel or not to peel…its up to you.

• Winter Squash, Hubbard: This blue hued squash is not only beautiful, but also has more mild flavor and creamy texture. Be cautious when cutting because they do tend to have a tougher skin.

• Winter Squash Storage: 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 or hubbard.

Show Your SIO Spirit–Sign-up for Next Year

It’s hard to believe, but there is just one more week left in the 2010 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, or if you pay in full before the end of the year you’ll receive 5 free weeks of salad greens with you 2011 share. We can’ wait to see you next season!

Recipes

Carrots 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 your main dish and a side dish all in one. Add a fresh kale salad and your set. The vegetables you can roast in the pan with the chicken and can be interchanged freely. I love using beets, leeks, and/or parsnips 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)
1 lemon, cut into quarters
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
1-2 turnips, 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 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. I cook the chicken on top of the rack, 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 and 2 remaining lemon slices 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 you sure salt, pepper, and drizzle olive oil over the vegetables and baste both chicken and veggies 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.

Kale Recipes

Kale-Ricotta Cannelloni
From Recipes from the Root Cellar by Andrea Chesman

Note: For homemade cannelloni egg roll wrappers work and taste better than dry pasta shells, and they don’t need to be cooked prior to using. Of course if you can find sheets of fresh pasta, use those instead of egg roll wrappers.

6 cups chopped kale, tough stems removed
3 garlic cloves
1 shallot
1 (15-ounce) container part-skim ricotta cheese
½ cup freshly grated Parmesan cheese
2 eggs
1/8 teaspoon ground nutmeg
Salt and pepper
10 egg roll wrappers (each 6 inches square)
2 cup grates mozzarella cheese
3 cups well-seasoned tomato sauce, or 2 (15-ounce) cans

Bring a large pot of salted water to a boil. Add the kale and blanch until wilted and bright green, about 3 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain again, squeezing out the excess liquid. Preheat the oven to 425˚F. Lightly oil a large roasting pan or casserole (if necessary, use one 9- by 13-inch pan and one 9-inch square pan. To make the filling, finely chop the garlic and shallot in a food processor. Add the kale, ricotta, Parmesan, eggs and nutmeg, and season with salt and pepper. Pulse until very finely chopped.

To assemble the dish, mount a scant ½ cup of the filling evenly along one side of each egg roll wrapper. Roll each wrapper to enclose the filling. Set the rolled cannelloni, seam down and slightly apart, in the prepared roasting pan. Cover the cannelloni with mozzarella cheese. Spoon the sauce over and around the cannelloni. Bake uncovered, for 20 to 25 minutes, until the sauce bubbles, the cannelloni are hot in the center, and the wrappers are tender. Serve hot.

Portuguese Kale Soup (a.k.a. Caldo Verde)
From Eating Well in Season by Andrea Chesman

Note: Caldo verde is considered one of the national dishes of Portugal. Keep it simple and you won’t be disappointed.

½ pound linguica or chorizo sausage (or any garlicky smoked sausage), sliced
8 cups chicken broth (homemade tastes the best)
3 to 4 medium-size potatoes (1 pound), peeled (if desired) and diced
8 cups lightly packed kale, stems discarded and leaves chopped
Salt and freshly ground black pepper

Combine the sausage and stock in a large saucepan. Bring to a boil, then reduce the heat and simmer while you prepare the potatoes. Combine the potatoes with water to cover in a medium-size saucepan. Cover and bring to a boil. Boil until tender, about 8 minutes. Drain and briefly mash with a potato masher for an uneven, lumpy texture. Add to the chicken broth along with the kale. Simmer for 10 to 15 minutes, until the kale is quite tender. Season with salt and pepper. Serve hot.

Turnip Recipe

Oven-Roasted Turnips with Squash and Shallots
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1½ pounds turnips, peeled and cut into ¾-inch chunks
2pounds winter squash, peeled, seeded and cut into ¾-inch chunks (can use your Hubbard, or any of the winter squash you’ve received this season)
12 to 18 small shallots, peeled (or 2 medium onions cut into chunks)
3 tablespoons rendered fat from a roasted turkey, chicken, pork or beef or olive or vegetable oil
1 tablespoon melted butter
1 tablespoon minced fresh rosemary
¼ teaspoon salt
Ground black pepper, to taste

Preheat the oven to 375˚F. Place all the above ingredients in a 13×9-inch baking pan and toss together until evenly mixed throughout the pan. Roast, stirring occasionally, until the vegetables are fork-tender, about 1½ hours. Season with salt and pepper to taste, and freshly chopped parsley or chives if desired.

Winter Squash Recipe

Onion and Winter Squash Panade
Adapted from Stonesoup.com which was inspired by Judy Rodgers and the Zuni Cafe Cookbook

Note: This is a great way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf with a good crumb and crust. I used an aged cheddar as my cheese.

2-3 large yellow onions (about 2 pounds)
1/2 bunch thyme, leaves picked
½ a small/medium hubbard squash (or other winter squash), peeled and cut into ¾-inch dice (enough for 3-4 cups diced)
½ medium loaf rustic bread (1/2 pound), torn in to chunks
5 ounces cheese (about 1½  to 2 cups – less if using parmesan) (aged-sharp cheddar, gruyere, aged-assiago; parmesan, etc.)
3½  cups vegetable or chicken stock

Preheat oven to 400˚F. Cut onion in half lengthwise. Peel, then slice into half moons about 1/4-inch thick.  Heat 2 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.

In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese and squash. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. Bring stock to a simmer. Pour over the onion dish. Season.

Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. Run under the broiler for a few minutes if it’s not crispy enough.

This Week’s Share

• Brussels Sprouts
• Carrots
• Parsnips
• Potatoes
• Pie Pumpkins
• Shallots
• Winter Squash, Delicata

Share Notes

• Brussels Sprouts: This week in your share you will receive your sprouts off the stalk. As we continue to struggle with aphids and other pests in the field, you may notice residual bug damage on the outer leaves and at the base of the sprouts. For preparing them first slice off the base of each sprout and then remove the outer layers of damaged and dirty leaves. Once the outer layers are removed gives them a rinse under running water.

• Potatoes: In this week’s share you will receive 4 pounds of either Sangre red, Canella russet, or Bintje yellow potatoes. All work well for mashing, however the Canellas in particular are great for baking.

• Remember to wash all your produce. Although we field wash many items, we recommend washing all of them at home before eating.

Thoughts for 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 2011 season you can go to http://www.sauvieislandorganics.com/join.php, fill out and submit the community farm agreement, pay the deposit and reserve your share of the harvest.

As the current season wraps up we encourage you to share the enjoyment of being an SIO member with your friends, family, and co-workers, and invite them to join us for next season. It’s easy to share in the SIO love, we just have to get the word out. Here are some easy ways to let people know we have shares available for the 2011 season.

• Email your contacts and/or give us a shout out on your Facebook or Twitter page and link our website (www.sauvieislandorganics.com). For example, “I am a proud member of Sauvie Island Organics CSA program and love getting my farm fresh vegetables every week. They are taking new members for 2011, so check them out and sign-up at www.sauvieislandorganics.com.”

Thanksgiving Week Pick-up Changes

Thanksgiving week is here and with that we’d like to remind you that some pick-up sites have changes in the pick-up time or day. Please look below to see if your site is affected. There will be no pick-up (regular or after hours) at any sites on Thanksgiving (Thursday, November 25th).

All Tuesday pick-up sites (SE Ankeny, Providence Medical Center, and Richmond Neighborhood) will be as regularly scheduled on Tuesday, November 23rd and pick-up times will be the same.

All Wednesday pick-up sites (EcoTrust, PDC, PECI, South Waterfront, Metro, PSOB, Sellwood, and Ladds) will be delivered on Wednesday, November 24th by 12pm (noon).

All Thursday pick-up sites (SW Food Front, Farm, and NW Friendly House) will be moved to Tuesday, November 23 and pick-up times will be the same as usual.

All Monday pick-up sites (St. John’s, UP, North Portland, and NE Portland) will be as regularly scheduled as well. In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 22 and your Week 27 Share on Monday Nov. 29.

Recipes

Brussels Sprouts

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

Note: I (Francesca, CSA Coordinator) made this a year after CSA Member Jessica sent it our way, and it was by far one of the most delicious things I made in 2009. If you decide forgoe it for Thanksgiving dinner you have to try it out at some point, it’s guaranteed to please.

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

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

Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar
From www.blogher.com

3-4 slices of bacon, diced
1/2 cup walnut halves
4 cups Brussels sprouts
salt and pepper
1 tablespoon balsamic vinegar (try using white balsamic if it available)

Preheat oven to 400F. Trim the Brussels sprouts ends off and cut any large ones in half. Heat a large oven proof skillet to medium. Add bacon and walnuts and saute until bacon is crispy. Remove bacon and walnuts to a dish and add sprouts as well as a few grinds of salt and pepper. Put pan in the oven for 20-30 minutes depending on size of sprouts. Toss half way through. Remove from oven, toss with bacon and walnuts and put back in oven and roast for 10 more minutes. Drizzle with balsamic, toss and serve. Serves 4 as a side.

Carrot Recipe

Carrot Apple Bake
From the Rolling Prairie Cookbook by Nancy O’ Connor

Note: This makes a quick and easy festive holiday vegetable dish

4 medium carrots, grated
1 tart apple, grated
¾ cup chopped dried fruit (dried cranberries are nice, currants and prunes also work)
1 tablespoon maple syrup
½ cup juice (apple gives sweeter flavor, orange gives more tart flavor)
2 teaspoons butter (optional)

Preheat oven to 350˚F. Toss carrots, apples, dried fruit, maple syrup, and juice together. Place in a medium-sized oiled casserole dish. Dot with butter. Bake, covered, for approximately 35 minutes or until carrots are just tender-crisp. Servers 6-8 as a side dish.

Pie Pumpkin Recipe

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.

Parsnip Recipes

Mashed Potato n’ Parsnips
From www.allrecipes.com

2 pounds potatoes, cut into 1-inch pieces
½ pound parsnips, cut into ½-inch slices
½ pound carrots, cut into ½-inch slices
4 tablespoons milk (more  if needed for desired consistency)
2-3 tablespoons butter
2 teaspoons brown sugar
½ teaspoons salt

Place the potato, parsnips, and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until tender. Drain. In a bowl mash the vegetables with milk, butter, brown sugar and salt.

Parsnip Soup with Ginger and Parsnip “Croutons”
From Vegetarian Cooking for Everyone by Deborah Madison

3 large parsnips, about 2 pounds, peeled
6 cups vegetables stock or water
½ cup chopped cilantro stems plus sprigs for garnish
4 thin slices ginger, unpeeled
3 tablespoons butter or canola oil
1 large onion, roughly chopped
¾ pound carrots, peeled and thinly sliced
1½ teaspoons ground coriander
1 tablespoon white rice
Salt and freshly ground pepper
1 cup milk, cream, or almond milk to think the soup, as needed

Cut two of the parsnips crosswise in half, then quarter each half lengthwise. Cut away most of the cores. Reserve the other parsnip. If you’re making stock, include the parsnip trimmings, cilantro stems, and one slice of the ginger. Brown the vegetables before adding the water to bring out their flavors.

Heat 2 tablespoons of butter in a soup pot over medium heat, letting it brown a little. Add the vegetables, remaining ginger, and the coriander. Cook, stirring frequently, until the onion and carrots have begun to brown here and there. Add the rice and 1½ teaspoons salt and cook a few minutes more. Add the strained stock and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are very soft, about 35 minutes. Remove the ginger, then puree the soup, leaving a little texture, or not, as you wish. For a very smooth soup, pass through a food mill or sieve. Thin if necessary with milk.

Dice the third parsnip in to little cubes and cook in the remaining butter in a skillet, stirring frequently, until golden and tender, about 8 minutes. Season with salt and pepper. Serve the soup with a spoonful of the parsnips added to each bowl. Garnish with sprigs of cilantro.

Winter Squash Recipes

Nut-stuffed Delicata Squash
From Sunset Magazine

Note: Delicious and hearty vegetarian main dish or side.

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 (about 2 lbs. total), halved lengthwise and seeded

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

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

Thanksgiving Squash Muffins
From Vegetable Love by Barbara Kafka

Note: You can use the Delicata squash or Pumpkins from your share this week, or any Acorn squash you may have left storing.

1 pound winter squash, seeds and fibers removes, steamed
9 tablespoons unsalted butter, slightly softened
1½ cups plus 2 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground allspice
2/3 teaspoon ground cinnamon
½ teaspoon salt
1 cup packed dark brown sugar
1/3 cup milk
1 teaspoon vanilla extract
2 large eggs

After steaming, scoop the squash from its skin and cut into chunks if needed. Place in a food processor and puree until smooth, stopping occasionally to scrape down the sides of the bowl. Allow to cool. (Makes 1 cup puree). Place a rack in the center of the oven. Preheat the oven to 350˚F. Grease and flour one 12-cup or two 6-cup muffin tins, unsing 1 tablespoon of butter and 2 tablespoon of flour. Place in the refrigerator until needed. Whisk together 1 ½ cups flour, the baking soda, baking powder, spices and salt. Using a mixer set on medium speed, beat the remaining 8 tablespoons butter and the sugar in a large bowl until fluffy. Add the squash puree, milk and vanilla. Mix until well combined, scraping down the sides of the bowl as necessary. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients by hand until just combined, being careful not to overmix. Spoon the batter in to the prepared tin(s). Bake for 29 to 30 minutes, or until a tester inserted in a muffin comes out clean. Loosen the muffins from the tin(s) while still warm and cool in the tin(s) on a rack. Serve or wrap well and freeze. If freezing, defrost and serve at room temperature. Makes 12 muffins.

This Week’s Share

• Beets
• Cabbage, Savoy
• Carrots
• Escarole
• Kale, Rainbow Lacinato
• Leeks
• Winter Squash, Delicata

Share Notes

• Cabbage, Savoy: This crinkly leaved green cabbage is mild in flavor and is great used in any dish calling for cabbage, but can be especially delicious fresh. You many notice some bug damage at the base of the cabbage heads, and we will do our best to clean them up here, but cutting out the core when preparing for use should remove most of it.

Thanksgiving Week Pick-up Changes

Next Week is Thanksgiving and with that we’d like to remind you that some pick-up sites have changes in the pick-up time or day. Please look below to see if your site is affected. There will be no pick-up (regular or after hours) at any sites on Thanksgiving (Thursday, November 25th).

All Tuesday pick-up sites (SE Ankeny, Providence Medical Center, and Richmond Neighborhood) will be as regularly scheduled on Tuesday, November 23rd and pick-up times will be the same.

All Wednesday pick-up sites (EcoTrust, PDC, PECI, South Waterfront, Metro, PSOB, Sellwood, and Ladds) will be delivered on Wednesday, November 24th by 12pm (noon).

All Thursday pick-up sites (SW Food Front, Farm, and NW Friendly House) will be moved to Tuesday, November 23 and pick-up times will be the same as usual.

All Monday pick-up sites (St. John’s, UP, North Portland, and NE Portland) will be as regularly scheduled as well. In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 22 and your Week 27 Share on Monday Nov. 29.

Sign-up for 2011 Season Now Open

With just four weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2011 season. Its not too early to lock-in your share for next season, and if you pay in full before the end of December you’ll get 5 free weeks of our salad share. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2011.

Recipes

Beet Recipe

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

1 pound of beets
6-8 cups Savoy cabbage (can also use Napa Cabbage), thinly sliced
1-2 carrots, grated on a the large hold side of a 4-sided grater (optional)
Salt and freshly ground black pepper
Orange Vinaigrette (see recipe below)
4 ounces soft fresh goat cheese (chevre), crumbled

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

Orange Vinaigrette:

3 tablespoons orange juice
3 tablespoon rice vinegar
1 tablespoon minced shallot
1 teaspoon finely grated orange zest
1 teaspoon sugar
¼ cup olive oil
Salt and freshly ground black pepper

Cabbage Recipe

Risotto with Savoy Cabbage, Lemon, and Parsley
From Fresh from the Farmers Market by Janet Fletcher

2 tablespoons unsalted butter
3 tablespoons olive oil
1 medium onion, chopped
½ to 1 Savoy cabbage (about ¾ pound), cored and thinly sliced
Salt and freshly ground pepper
4½ cups light homemade chicken broth, or 2 cups canned chicken broth mixed with 2½ cup water
1½ cups Arborio rice
½ cup dry white wine
¼  grated lemon zest, or more to taste
2 tablespoons minced Italian parsley
¼ cup freshly grated Parmesan cheese

Heat butter and 2 tablespoons olive oil in a large saucepan over moderate heat. Add onion and sauté until soft and sweet, about 10 minutes. Add cabbage, season with salt and pepper, and toss to coat with seasonings. Cover and cook until cabbage is tender, about 15 minutes. Check occasionally to make sure it is not burning; adjust heat accordingly.

Bring broth/broth-water mixture to a simmer in a saucepan and adjust heat to keep it barely simmering. Uncover pot with cabbage and raise heat to moderately high. Add rice and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until rice absorbed. Begin adding hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. It should take 20 to 22 minutes for the rice to become al dente-firm to the tooth nut with not hard core. The mixture should be creamy-neither soupy nor stiff. You man not need all the liquid; if you need a little more use boiling water.

When rice is done, add remaining tablespoon olive oil, ¼ teaspoon lemon zest, the parsley and the cheese. Stir vigorously, then taste and adjust seasoning. You many want to add a little more zest, but the lemon flavor should be subtle. Serves 4.

Escarole Recipe

Escarole Salad with Avocado and Oranges
From Fresh from the Farmers Market by Janet Fletcher

For the Vinaigrette:

1 large shallot, minced
1 tablespoon champagne vinegar, or more to taste
3 tablespoons olive oil
Salt and freshly ground pepper

To make the vinaigrette combine shallot, 1 tablespoon vinegar and love olive oil in a small bowl and whisk well. Season with salt and pepper. Taste and add more vinegar, if desired.

For the Salad:

1 head escarole
2 navel oranges
1 ripe but firm avocado
2 tablespoons chopped Italian parsley

Clean escarole, discarding any battered out pieces. Wash and drain leaves, tear into bite-sized pieces and dry thoroughly. Cut and slice off both ends of 1 orange so it will stand upright. Stand orange on cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. With the knife, cut along both sides of each orange segment to free the segment from its membrane. Halve and pit the avocado. Use a soup spoon to remove each half from its shell in one piece. Lay cut side down and slice crosswise into ¼-inch slices. Transfer avocado to a small bowl, season with salt and toss with enough of the vinaigrette to coat slices lightly. Toss escarole with remaining vinaigrette and 1 ½ tablespoons parsley. Taste and adjust seasoning. Transfer to a serving bowl, interspersing the last of the avocados and oranges on top and sprinkle with remaining ½ tablespoon parsley.

Kale Recipe

Green Barley with Kale Gratin
From Vegetarian Cooking for Everyone by Deborah Madison

2/3 cup pearl barley, rinsed
Salt and freshly ground pepper
1 large bunch kale, stems entirely removed
2 tablespoons butter
3 tablespoons flour
1 ½ cups milk or vegetable stock
¼ teaspoon allspice
1/8 teaspoon grated nutmeg
¼ cup grated Gruyere or provolone

In a saucepan, add the barley to 1 quart boiling water with ½ teaspoon salt and simmer, uncovered until tender, about 30 minutes. Drain. While its cooking, cook the kale in a skillets of boiling salted water until tender, 6 to 10 minutes. Drain, then puree with ¼ cup of the cooking water until smooth.

Preheat the oven to 375˚F. Melt the butter in a small saucepan, whisk in the flour, then add the milk. Cook stirring constantly over medium heat, until thick. Season with allspice, nutmeg, salt, and pepper. Combine all the ingredients, check the seasonings, then transfer to a lightly buttered baking dish or ramekins.

Winter Squash Recipe

Delicata Squash Rings
From Vegetarian Cooking for Everyone by Deborah Madison

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

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

This Week’s Share

• Beets
• Cabbage
• Carrots
• Chard
• Escarole
• Onions, Copra (Yellow Storage)
• Winter Squash, Delicata

Share Notes

• Escarole: This week you will receive your first heads 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.

• Winter Squash, Delicata: As the name indicates, Delicata squash have a more delicate and tender skin than most other winter squash, and as such you can cook and eat them without worrying about peeling if you prefer.

Thoughts for Thanksgiving

The big meal is just around the corner and in preparation we here at Sauvie Island Organics have some thoughts to share. As a member of a local CSA you may already be aware that you are helping support a local food system, and the 100-Mile Thanksgiving encourages you to join and share with other people and families around the country who are also eating local this holiday season. Visit http://100milediet.org/thanksgiving to join the movement and show your support for delicious local food and passionate local farmers this Thanksgiving.

And now you are wondering what is in my share for the week of Thanksgiving? For those of you menu planning and making your shopping lists we are providing a preview of the share.

• Brussels Sprouts (TBD)
• Carrots (2 pound minimum)
• Parsnips (2 pounds)
• Potatoes (4 pounds)
• Winter Squash, Delicata (3)
• Pie Pumpkins (2)
• Shallots (3/4 pound)

Thanksgiving Pick-ups

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

All Tuesday pick-up sites (SE Ankeny, Providence Medical Center, and Richmond Neighborhood) will be as regularly scheduled on Tuesday, November 23rd and pick-up times will be the same.

All Wednesday pick-up sites (EcoTrust, PDC, PECI, South Waterfront, Metro, PSOB, Sellwood, and Ladds) will be delivered on Wednesday, November 23rd by 12pm (noon).

All Thursday pick-up sites (SW Food Front, Farm, and NW Friendly House) will be moved to Tuesday, November 23 and pick-up times will be the same as usual.

All Monday pick-up sites (St. John’s, UP, North Portland, and NE Portland) will be as regularly scheduled as well. In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 22 and your Week 27 Share on Monday Nov. 29.

Recipes

Grated Beet Salad
From Fresh from the Farmers’ Market by Janet Fletcher

¾ pound beets (about 3 medium or 2 large)
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 small clove garlic, finely minced
salt

Preheat oven to 375˚F. Wash the beets and if beets greens are still attached remove all but a ½ inch of the stems (as to not pierce the beets). Put the beets in a baking dish with ¼ cup water. Cover and bake until a small knife slips into the beets easily-about 50 minutes for medium beets. Cool slightly, then peel. Let cool completely. Grate the beets on the large-holed side of a four-sided grater. Transfer to a bowl. Stir in olive oil, wine vinegar, garlic, and salt to taste. Taste and adjust seasoning to taste.

Cabbage Recipe

Swedish Cabbage Soup
From The Enchanted Broccoli Forest by Mollie Katzen

5 tablespoons sweet cream butter
2 cups chopped onions
2 teaspoons whole or ground caraway seed
2 teaspoons salt
8 packed cups (approximately 1 medium head) shredded green cabbage
6 cups vegetable stock, potato water, or water
Lots of freshly ground black pepper

In a large kettle or Dutch oven begin cooking the onions slowly in butter. After a few minutes, add caraway and salt. Cover and let cook over medium-low heat about 10-15 minutes, stirring occasionally. Add remaining ingredients. Cover and simmer about 30 to 40 minutes. Serves about 6.

Creamy Cabbage Soup Variation

Use the above recipe plus:

2 medium-sized potatoes
½ cup milk
½ cup sour cream

Before set the first step in the directions above scrub the potatoes, cut them into chunks, and put them up to boil. Drain the potatoes when they are tender. Save the water to use as stock. Whip the hot potatoes, using your preferred method, blending in the milk and sour cream. Add the whipped potatoes toward the end of the final 30 to 40 minute cooking time from the above recipe. Serves about 8.

Carrot Recipe

Grated Carrot Salad
From Fresh from the Farmers’ Market by Janet Fletcher

½ pound carrots
1½ tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, finely minced
2 teaspoons chopped fresh chives
Salt

Peel carrots if desired; grate on the large-holed side of a four-sided grater. Transfer to a bowl and stir in olive-oil, lemon juice, garlic, chives, and salt to taste. Taste and adjust seasoning if desired.

Chard Recipe

Pasta with Swiss Chard
From The Local Kitchen by Katie Rose Lamb

2 tablespoons olive oil
½ cup shallots (or ½ cup onion), sliced
4 garlic cloves, minced
¼ cup Parmesan cheese, thick rib removed and cut into strips
1 bunch Swiss chard
6 ounces uncooked fettuccine
¼ teaspoon pepper

Fill a large pot ¾ full of water and bring to boil. Add the pasta and cook until tender, 10 to 12 minutes or according to package directions. Drain thoroughly, reserving ¼ cup of the pasta water. In a very large skillet heat the olive oil over medium heat. Add the shallots (or onions) and garlic and sauté for up to 2 minutes. Add the chard, reduce heat and cover for about 3 minutes. Return the pasta to the pot, add the chard and reserved pasta water. Toss to mix evenly. Divide the pasta onto four plates, top each with 1 tablespoon Parmesan cheese and some pepper, and serve.

Escarole Recipe

Beet and Escarole Salad
Adapted from The Local Kitchen by Katie Rose Lamb

For the Salad:

5 medium beets
1 head escarole, chopped into bite-size pieces
1 cup crumbly blue cheese
2/3 cups walnuts

For the Dressing:

4 tablespoons walnut oil
1 tablespoon red wine vinegar
1 teaspoon French mustard
Salt and freshly ground pepper
Pinch of sugar

Remove any leaf stalks from the beets, but do not trim off the tapering roots. Wash them carefully, keeping the skins intact so they don’t “bleed”. Gently boil the beets in salted water until they are tender, about 1 to 1½ hours. Let them cool, and when they are cool enough to handle peel off their skins. Toast the walnuts by putting them in a small skillet on high heat and shaking the skillet frequently until the skins begin to brown. Take the walnuts off the heat and place them in a dish towel. Rub them together to loosen the skins. Whisk all the dressing ingredients together, and adjust seasoning if necessary. Thinly slice the beets, then lay them over the escarole. Add the toasted walnuts, and crumble the blue cheese on top. Drizzle the dressing to taste. Serves 4 as a salad course.

Winter Squash Recipe

Delicata Squash with Whole Wheat, Wild Rice, and Onion Stuffing
From Asparagus to Zucchini by the Madison Area CSA Coatlition

Note: This recipe is easily halved to serve 4 instead of 8.

4 Delicata squash
¾ cups raw wild rice, rinsed
3 cups chopped onion
1 clove garlic, minced
2 tablespoons canola oil
3 cups whole wheat bread cubes
1 tablespoon sesame seeds
½ teaspoon dried sage
½ teaspoon dried thyme
Salt to taste
1 cup orange juice

Halve the squashes lengthwise, remove seeds and place cut side up in a shallow baking dish. Cover and bake in 350˚F oven until easily pierced with a knife but still firm, about 50 minutes. Remove from oven and set aside to cool. Meanwhile bring 2 cups of water to boil in a saucepan. Stir in rice, reduce heat and cover; simmer until water is absorbed, about 40 minutes. Scoop pulp from squash, leaving ½ inch thick shells. Chop pulp; place in a large bowl. Saute onion and garlic in oil in a skillet until golden, 4 to 5 minutes. Stir cooked rice, onion mixture, and remaining ingredients into squash pulp. Spoon mixture into shells and place in a foil-lined baking dish. Cover and bake until heated through, about 20 minutes. Makes eight servings.

This Week’s Share

• Bok choi, Red choi
• Carrots
• Kale, Lacinato
• Leeks
• Lettuce
• Potatoes
• Winter Squash, Acorn

Share Notes

• Winter squash: Winter squash will be a staple in your share until the end of the season. Here are a few storage tips if you find yourself starting to accumulate a stockpile. Winter squash can store of several weeks to months if kept in a cool dark place safe from the danger of freezing temperature (basement, garage, etc.). For ready to use squash, roast in the oven until tender, scoop out of shell, mash or puree if desired, and transfer to a freezer safe container and freeze. All you have to do is thaw the squash for use in soups, breads/muffins, or any recipes that call for the squash to be cooked first.

Planning for Next Year

With just seven weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2011 season. Its not too early to lock-in your share for next season, and if you pay in full before the end of December you’ll get 5 free weeks of our salad share. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2011.

Recipes

Bok Choi Recipe

Stir-fried Bok Choy with Shrimp and Oyster Sauce
From Eating Local by Janet Fletcher

1 pound bok choy
2 tablespoons chicken broth
1 tablespoon oyster sauce
1½ teaspoons soy sauce
1½ teaspoons corn starch
1 teaspoons toasted sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon plus 1 teaspoon peanut oil
½ pound medium shrimp (21-25 count), peeled, deveined, and patted dry
Kosher or sea salt
2 slices fresh ginger, ¼ inch thick, peeled and smacked with a cleaver or the side of a chef’s knife
1 large garlic clove, sliced
½ fresh red chile, sliced (optional)

Separate the bok choy leaves from the ribs. Tear each leaf into 2 or 3 pieces. Halve the ribs lengthwise, the cut crosswise into 2-inch pieces. In a small bowl, whisk together the broth, oyster sauce, soy sauce, cornstarch, sesame oil, and rice wine. Heat a large wok over high heat until a drop of water sizzles on contact. Add 1 teaspoon of the peanut oil and spread the oil around the bottom of the wok with a spatula. Add the shrimp, season with salt, and stir-fry in they turn pink but are not completely cooked through, 1 to 2 minutes. Transfer to a plate. Add the remaining 1 tablespoon peanut oil to the wok and spread the oil with the spatula. Add the ginger and cook for about 30 seconds to release its fragrance, then add the bok choy stems, garlic, and chile. Stir-fry, adjusting the heat to prevent scorching, until the bok choy begins to soften, 2 to 3 minutes. If the stems are quite thick, you may need to add a tablespoon or two of water and cover the wok briefly to complete cooking, but do not overcook; the stems should remain firm to the tooth. Stir in the oyster sauce mixture to recombine and add to the wok along with the bok choy leaves. Stir-fry until the leaves begin to wilt, less than a minute, then add the shrimp and stir-fry until they are fully cooked. Transfer to a warmed platter and serve immediately. May serve with rice, soba noodles, quinoa, etc.

Kale Recipe

Kale-Feta Pie
From Recipes from the Root Cellar by Andrea Chesman

Note: This recipe is essentially spanakopita made with kale instead of spinach…very tasty.

6 cups chopped kale, tough stems removed
1 onion, peeled and quartered
2 garlic cloves
3 tablespoons all-purpose flour
1 pound cottage cheese
8 ounces feta cheese, crumbled
3 eggs
Salt and freshly ground pepper
½ cup (1 stick)  butter, melted
1 package (1 pound)  phyllo dough, thawed
2 tablespoons sesame seeds

Bring a large pot of salted water to a boil. Add the kale and blanch until wilted and bright green, about 3 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain again, squeezing out the excess liquid. Preheat the oven to 350˚F. Combine the onion and garlic in a food processor and process until finely chopped. Add the kale and process until finely chopped. Add the flour, cottage cheese, feta, and eggs, and season with salt and pepper. Process until well mixed.

With a pastry brush, spread some of the melted butter along the bottom and sides of the 9- by 13-inch baking dish. Place a sheet of phyllo in the pan, allowing the excess to hang over the edges. Brush with butter. Layer four more sheets of phyllo on top, brushing each piece with butter. Cover with half the kale filling. Cover with five more sheets of phyllo, brushing each sheet with melted butter. Cover with the remaining filling. Fold any overhanging phyllo over the filling. Cover the top with the remaining sheets of phyllo, brushing each with melted butter. Sprinkle the sesame seeds over the top. With a share serrated knife, slice through the pastry to make six or twelve equal squares. Bake for about 45 minutes, until the pastry is golden. Serve hot or warm.

Leek Recipe

Potato Leek Soup
From www.simplyrecipes.com

2 leeks, cut lengthwise and chopped (use only the white and pale green parts)
2 Tbsp butter (or olive oil)
2 cups water
2 cups chicken broth (or vegetable broth)
2 pounds potatoes, peeled, diced into 1/2 inch pieces
Marjoram – dash
1/4 cup fresh parsley, chopped (optional)
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce (optional)
Salt & Pepper

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often and do not brown leeks, it will give them a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste. Serves 4-6.

Potato Recipes

Sarah’s Potato-Thyme Tart
From Food to Live By by Myra Goodman

1½ pounds potatoes, peeled, and sliced 1/8-inch thick (using a mandolin, vegetable slicer, or slicing attachment on a food processor helps with this)
3 tablespoons unsatled butter, melted
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper

Position rack in the center of the oven and preheat the oven to 375˚F. Place the potatoes in a large bowl. Add 1 tablespoon of the butter and the olive oil and thyme. Toss to mix, then season with salt and pepper to taste. Generously brush the sides and bottom of an ovenproof 7-inch skillet with the remaining butter (you may have a little butter left over, that’s ok). Arrange the potato slices in the skillet, starting at the side and working around the edge and toward the center, overlapping the slices until the bottom of the skillet is covered. Continue, making 2 to 3 layers, until all the potato slices are used. Tightly cover the skillet with aluminum foil. Place the skillet over medium heat and cook until the potatoes begin to brown on the bottom, 12 to 20 minutes (slip a heat resistant rubber spatula under the potatoes and lift them up a bit to check the color). Transfer the covered skillet to the oven and bake the potatoes until they are tender and easily pierced with the tip of a pairing knife, 15 to 25 minutes. Carefully remove the foil and loosen the potato tart from the pan with a spatula or knife. Place a large plate on top of the skillet and, holding the plate securely against the skillet, carefully turn the pan over to release the tart. Cut it into 4 or 6 wedges and serve hot.

Potato Leek Soup
(see above in Leek Recipes)

Winter Squash Recipe

Southwestern Stuffed Acorn Squash
From Eating Well in Season by Jessie Price

2 acorn squash
5 ounces bulk turkey sausage
1 small onion, chopped
1 sweet pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes (or you can use canned chopped tomatoes, drained of excess juice)
1 15-ounce can black beans, rinsed
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese (Monterey jack also works)
8 to 12 corn tortillas, warmed (optional)

Preheat oven to 375˚F. Lightly coat a large baking sheet with olive oil or cooking spray. Cut the squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on a prepared baking sheet. Bake until tender, about 45 minutes.

Meanwhile, lightly coat a large skillet with olive oil or cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt, and hot sauce, scraping up any browned bits. Cover and reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

When squash are tender, reduce oven temperature to 325˚F. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet with filling side up and bake until filling is heated through and the cheese is melted, 8 to 10 minutes. If desired, serve with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Makes 4 to 6 serving.

This Week’s Share

• Broccoli
• Carrots
• Chard
• Lettuce
• Onions, Copra
  
• Romanesco
• Sweet Peppers
• Winter Squash, Pumpkin

Share Notes

• 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 or broccoli (being careful not to overcook). With its fractal geometry, mild flavor, and tender bite it also makes appealing crudités.

• Winter Squash, Pumpkins: 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

Chard Recipe

Seared Swiss Chard
Submitted by Member Mike Battista (by Rachel Ray; www.foodnetwork.com)

2 tablespoons extra-virgin olive oil
1 small onion (yellow or red), thinly sliced
10 to 12 cups red chard, trimmed and coarsely chopped
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Make sure your greens are very dry before preparing recipe. You could wash and chop them when you get them home so that way they are ready for you to cook up even quicker. Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

Pumpkin Recipe

Pumpkin and Sweet Pepper Soup
Adapted from www.pioneerthinking.com

1 Tbsp. extra virgin olive oil
1 medium onion (or leek), chopped
2-3 sweet peppers, seeded and diced
4 cups diced Pumpkin, steamed
Salt and freshly ground black pepper, to taste
1 tsp. chopped garlic
1 tsp. sweet Hungarian paprika
3 cups fat free, reduced-sodium chicken or vegetables broth
1/4 cup orange juice
1/4 cup raw pumpkin seeds (from pumpkin), crushed (for garnish)
1/8 tsp. Spanish paprika, smoked or dulce (sweet), optional, for garnish

Prepare a pot on the stove for steaming the pumpkin. When the pot is ready toss the pumpkin chunks into a steaming basket and then into the pot and cover with a lid. Steam pumpkin for 10 minutes, or until al’dente to just tender. Meanwhile chop the onion/leek and peppers. Heat oil in medium Dutch oven or heavy, large saucepan over medium-high heat. Sauté onions/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.

Romanesco Recipe

Roasted Romanseco and Broccoli
By Francesca Benedetti CSA Coordinator

Note: You could use all broccoli or all romanesco instead of mix if you prefer.

2-3 cups broccoli florets, cut into smaller pieces if needed
2-3 cup romanesco florets, cut into smaller pieces if needed
2-3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
¾ cup hard salty cheese (optional), grated (Parmesan, aged cheddar, Romano, etc)

Preheat the oven to 400˚F. Cut off the broccoli and romanesco florets into a large bowl, cutting down any larger ones into bite sized pieces. Drizzle olive oil over florets, tossing to coat while drizzling. Add the garlic, and salt and pepper to taste. Toss until combined evenly. Once combined, spread the florets out evening on a large baking sheet making sure there is not too much overlapping. Place in the oven. After 10 minutes take out the baking sheet and mix around the florets until evenly distributed again. Bake for another 5 to 10 minutes, until florets are browned and crispy around the edges and top. During the last 1 to 2 minutes of baking sprinkle with half the cheese and finish baking. Once finished baking remove from the oven and immediately sprinkle with the rest of the cheese and enjoy.

Sweet Peppers Recipe

Peppers, Onions, and Potatoes,
Submitted by SE Ankeny Member Donaleen (adapted from the Victory Garden Cookbook by Marion Morash)

Equal amounts of each:

Peppers
Onions
Potatoes (from last week’s share)

Pre-heat oven to 425˚F. In a large glass baking pan thin slice potatoes, peppers and onions to cover the pan no more than 1 inch deep.  Lightly coat with olive oil, and salt and pepper well.  Bake in a hot oven until vegetables begin to caramelize a little (30-40 minutes). Remove when vegetables are tender and caramelized.

Peperoni Ripieni (a.k.a Peppers Stuffed with Eggplant)
Submitted by Member Becki Marsh (from Cucina Ebracia)

Note: In case you have any eggplant still hanging around the house give this recipe a try. It’s a delicious adaptation of eggplant-stuffed peppers. It is basically a Sephardo’-Italian dolma or a chopped version of eggplant Parmesan slipped inside a pepper.

3 medium eggplants, peeled and diced
Salt
Olive oil, as needed
1 egg
5 tablespoons chopped fresh basil (or 3 tablespoons pesto)
3 to 4 tablespoons fine dried bread crumbs
FreshJy ground black pepper to taste
4 large sweet peppers, halved lengthwise and stems, seeds, and thick ribs removed
½ to 1/3 pound fresh mozzarella cheese, sliced
3 to 4 tablespoons water

Sprinkle the diced eggplant with salt, place in a colander, and let stand for about 1 hour to drain off any bitter juices. Rinse and pat dry. Warm 1/4 cup olive oil in a saute pan over low heat. Add the eggplant in batches and saute until tender, about 10 minutes, adding more oil as needed. Transfer to a bowl and mash with a fork, or pulse in a food processor. (A 1-pound eggplant yields about 1 3/4 cups puree.) Add the egg, basil, breadcrumbs, and salt and pepper to taste.

Preheat an oven to 350 degrees F. Arrange the peppers hollow ends up in a baking dish. Stuff the eggplant mixture into the peppers, dividing it evenly. Top each pepper half with a slice of mozzarella. Drizzle a little olive oil into the baking dish and add the water. Cover with aluminum foil. Bake until the peppers are tender and cheese melted, 35 to 40 minutes. Serve warm.

Notes: Although not traditional, the eggplant mixture could be seasoned with a few tablespoons pesto instead of chopped basil. A few tablespoons of chopped sun-dried tomatoes could also be added to the filling. To reduce the amount of oil in this dish, the whole eggplants can be baked in an oven pre-heated to 350 or 400 degrees F until tender.I  tried this both ways and I must report that the eggplant sauteed in oil tasted a lot better. Let cool, then peel and remove the seeds if they are numerous. Drain the pulp in a colander for 15 minutes, then chop coarsely and proceed with the recipe.

This Week’s Share

• Broccoli
• Carrots
• Chard
• Cilantro
• Corn
• Eggplant, Italian Bell
• Fennel
• Lettuce
• Sweet Peppers

Share Notes

• Broccoli: Autumn is here, crisp cool weather is back, and with it comes fresh and flavorful fall broccoli.

• Corn: Alas, it is time that we say goodbye to sweet corn. Enjoy the bounty in your share this week, for its the last of the season. For longer storage try cutting it off the cob, blanching in salted boiling water for 2-3 minutes, drain, and freeze in freezer bags/containers for later use.

Recipes

Chard Recipe

Braised Chard with Chickpeas
From Eating Local by Janet Fletcher

Note: This recipe begins with soaking the dried chickpeas overnight, so start that the evening before you intend to make the dish.

¾ cup dried chickpeas
1 quart water
2-ounce chunk linguica or Spanish-style chorizo
½ small yellow onion
1 bay leaf
1 rosemary sprig, 4 inches long
3 tablespoons olive oil
2 large garlic cloves, minced
1 small dried red chile, torn in half
2 quarts coarsely chopped chard leaves, ribs removed (reserve chard ribs for another use in desired)
Kosher or sea salt

Put the chickpeas in a medium bowl, add water to cover generously, and soak overnight. Drain and rinse, then place in a medium pot with 1 quart water. Bring to a simmer over moderate heat, skimming any foam. Add the sausage, onion, bay leaf, and rosemary, cover, and adjust the heat to maintain a gentle simmer. Cook until the chickpeas are tender, 1 to 1½ hours. Let the chickpeas cool in the cooking liquid. When cool, drain the chickpeas, reserving the liquid and the sausage; discard the onion, bay leaf, and rosemary sprig. Heat 2 tablespoons of the olive oil in a large skillet over moderately low heat. Add the garlic and chile and sauté for about 1 minute to release garlic fragrance. Add the chard and season with salt. Cook, stirring, for about 2 minutes to coast the chard with oil and wilt it slightly. Add the chickpeas and ½ cup of the cooking liquid. Cut the sausage into 4 slices and add them to the skillet as well. Cover and cook, stirring occasionally, until the chard is tender, about 20 minutes. Taste for salt.  Just before serving, stir in remaining 1 tablespoon olive oil. Divide evenly among 4 plates or bowls, making sure every diner gets a piece of sausage.

Corn Recipes

Fresh Corncakes
From Serving Up the Harvest by Andera Chesman

6 ears corn, husked
Milk
1¼ cups unbleached all-purpose flour
1 cup yellow stone-ground cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, slightly beaten
3 tablespoons canola oil
Pure maple syrup, warmed

Grate the corn into a large bowl using a box grater. Transfer to a glass measure; you should have about 1 1/3 cups. Add enough milk to make 2 cups. Stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add the eggs and oil. Stir well to combine. Preheat oven to 200˚F. Place four to six plates in the oven to keep warm, if desired. Spray a well seasoned cast iron griddle or non-stick fry pan with non-stick cooking spray and heat over medium heat. Pour the batter on to the griddle to make 4-inch pancakes. Cook until bubbles appear on the top of the pancakes and the bottoms are lightly browned, about 2 minutes. Turn and cook on the second side until golden, about 1 minute longer. Keep the pancakes warm in the oven while you cook the rest of the batter. Serve at once, passing the maple syrup at the table.

Corn Risotto
From Serving up the Harvest by Andrea Chesman

1 cup water
Fresh corn, from 3 ears corn
3 ½ cup vegetable or chicken broth
½ cup dry white wine
2 teaspoons sugar
½ teaspoon ground turmeric
2 tablespoon olive oil
2 cup Arborio rice
1 sweet red pepper, finely chopped
2 shallots, minced
¼ cup chopped fresh basil
Salt and freshly ground black pepper

Bring the water to a boil in a small saucepan. Add the kernels from two ears of corn, cover and cook until quite tender, 2 to 3 minutes. Let cool slightly. Pour into a blender and puree. Return the corn puree to the saucepan and add the chicken broth, wine, sugar, and turmeric. Heat to boiling, the reduce the heat and let the mixture simmer. Heat the oil in a large skillet over medium heat. Add the rice, red pepper, and shallots and sauté until the rice looks dry, 4 to 5 minutes. Add 1 cup of the corn-broth mixture and cook over medium heat, stirring constantly, until the liquid is absorbed. Continue adding more the mixture, 1 cup at a time, cooking and stirring after each addition. The liquid should be mostly absorbed before you add the next cup. When all the broth has been added, remove from the heat. Stir in the remaining corn and basil. Season with salt and pepper. Cover and let heat through for about 1 minute. Serve immediately.

Mexican Stuffed Peppers
(see below in Pepper Recipes)

Eggplant Recipe

Sweet and Sour Eggplant
Adapted from What’s Cooking Vegetarian by Jenny Stacey

2 large eggplants
6 tablespoon olive oil
4 garlic cloves, crushed
1 onion, cut into 8
2 tomatoes, seeded and chopped
3 peppers, seeded and chopped
3 tablespoons chopped cilantro
2/3 cup vegetable stock
4 teaspoons brown sugar
2 tablespoons red wine vinegar
1 teaspoon chili flakes
Salt and pepper
Fresh cilantro sprigs, to garnish

Using a sharp knife, cut the eggplants into cubes. Put them in a colander, sprinkle with salt, and let stand for 30 minutes. Rinse thoroughly under cold running water and drain well. This process removes all the bitter juices from the eggplants. Pat dry thoroughly dry with absorbent towels. Heat the oil in a large skillet and sauté the eggplant cubes, stirring constantly, for about 1-2 minutes. Stir in the garlic and onion and cook for another 2-3 minutes. Stir in the tomatoes, peppers, cilantro and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender. Stir in the brown sugar, red wine vinegar, and chili flakes, season with salt and pepper to taste, and cook for 2-3 minutes. Garnish the eggplant with fresh cilantro sprigs and serve.

Fennel Recipe

Braised Chicken Thighs with Caramelized Fennel
From The New York Times, www.nytimes.com

2 fennel bulbs
1 large clove garlic, roughly chopped
½ teaspoon kosher salt
1/3 cup plus 2 tablespoons olive oil
6 boneless chicken thighs (about 1¼ pounds)
½ teaspoon ground black pepper
½ teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about ½ cup fronds, garlic, lemon zest and ¼ teaspoon salt until finely chopped. Add 1/3 cup oil and puree. Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan. Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod, and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute. Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice. Serve chicken and vegetables topped wit generous dollops of the fennel frond puree. Yields 4 serving.

Pepper Recipes

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

4 sweet peppers
1 tablespoon oil
1/3 cup onion, chopped
2 cloves garlic, minced
2 cups fresh tomatoes, chopped (or 2 cups canned whole tomatoes, drained and chopped)
1 jalapeno, seeded and minced
2 tablespoon fresh cilantro
1 tablespoon fresh oregano
1 teaspoon ground cumin
½ teaspoon salt
1 bay leaf
2 fresh corn, cut from the cob
1½ cups cooked black beans
¼ cup Parmesan cheese

Pre-heat oven to 350˚F. Cut the top ½-inch off the top of the peppers and discard seeds. Steam whole peppers in 1 inch boiling water until tender, about 5-8 minutes. Remove pepper from water and set aside. In a large frying pan heat 1 tablespoon oil sauté onions and garlic for about 5 minutes. Add tomatoes, jalapeno, cilantro, oregano, cumin, salt and the bay leaf and cook for 5 minutes. Then add the corn and beans and simmer for 10 minutes. Place pepper in an oven-proof dish so that they stand upright, cut end up if needed. Stuff peppers with vegetable mixture. Any extra filling can be placed in dish next to peppers. Sprinkle Parmesan cheese on top and bake until heated through, about 20 minutes.

Roasted Red Pepper and Cilantro Butter
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

Note: This butter with a twist on corn on the cob, bread, cracker, pasta, or just a base for a vegetable sauté.

4 tablespoons butter, at room temperature
½ cup roasted sweet peppers
2 tablespoons hot mustard
3 tablespoons chopped fresh cilantro
Salt and freshly ground pepper

In a food processor or blender cream the butter and gradually add the roasted peppers through the top while it is running. When the butter is rosy red stop  the machine and scrape the sides. Add the mustard and cilantro, process until mixed, and season with salt and pepper to taste. Serve at room temperature.

This Week’s Share

• Bok choi, Joi choi
• Carrots
• Corn
• Cucumbers
• Eggplant
• Leeks
• Melons
• Spinach
• Sweet Peppers
• Summer Squash

On Rotation

• Tomatoes, Heirloom
  

Recipes

Corn Recipes

Garden Chowder
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

2 tablespoons butter or margarine
1 pound summer squash, chopped
2 leeks (white and pale green part), chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/3 cup flour
¾ teaspoons salt
½ teaspoon pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 teaspoon lemon juice
2 cups tomatoes, chopped
1½ cups evaporated milk
2 cups corn (cut off the cob)
2 cups cheddar cheese, shredded
¼ Parmesan cheese, freshly grated

Melt butter/margarine in a soup pot over medium heat. Add summer squash, leeks, parsley and basil and sauté until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often for 2 minutes. Add tomatoes, evaporated milk and corn and return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add cheese and stir until melted. Add a pinch of sugar to taste and garnish with fresh parsley (optional).

Easy Corn Muffin Recipe
By Donna Diegel

Note: You can make this a traditional sweet corn muffin by leaving out the optional ingredients, or jazz it up a little and give a savory flavor by adding the cumin, chili powder, cilantro, and green onion.

2 large eggs
2 cups whole milk
½ cup canola or vegetable oil
½ cup white sugar
½ cup sour cream
2½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
1 cup yellow cornmeal
½ teaspoon ground cumin powder, (optional)
¼ teaspoon ground chili powder, (optional)
2 Tablespoons finely chopped fresh cilantro, (optional)
1/3 cup finely diced green onions, (optional)
1¾ cups fresh corn, cut off the cob

Preheat oven to 375ºF. Line 12 to 16 muffin tins with paper cupcake liners, or spray with vegetable shortening. With a large whisk, or electric mixer fitted with a whisk attachment, whip eggs, milk, and oil together in a large bowl until frothy. Add sugar, and whip again until mixed well. Fold in sour cream with a rubber spatula. Sift flour, baking powder, and salt into a large bowl. Stir in cornmeal, optional cumin, and chili powder, and mix until moistened. Gently fold dry ingredients into wet ingredients with a wooden spoon or rubber spatula. Scrape the bowl when necessary. Fold in optional cilantro, green onions, and fresh or frozen corn. Fill muffins tins 3/4 full using a large cookie scoop, or spoon. Bake at 375ºF for 20-25 minutes, or until light brown. Muffins should spring back when lightly poked with a finger, or toothpick comes out clean. Cool in the pans for approximately 5 minutes, then release onto a cooling rack. These corn muffins can be frozen in an airtight container, or plastic bags for up to 3 months. Serves 12 to 16.

Cucumber Recipe

Jiffy Bean Salad

2 cups canned beans (your favorite variety)
½ cup sweet pepper, finely chopped
½ small onion, minced
½ cup cucumber, chopped
½ cup cherry tomatoes, sliced in half
½ cup Italian dressing

Combine all ingredients and mix well. Serve over torn lettuce if desired.

Eggplant Recipes

Eggplant Rolls with Zucchini and Peppers
Adapted from www.thefoodchannel.com

1 large (about 1-1/4 pounds) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
2 tablespoons plus additional extra-virgin olive oil
4 large garlic cloves, minced
1 carrot, peeled, cut into matchstick-size pieces
1-2 summer squash, cut into matchstick-size pieces
1 sweet pepper, seeded, thinly sliced
1½ teaspoons ground cumin
1 tomato, seeded, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
Fresh cilantro and mint sprigs

Line two large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat slices dry. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.

Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.Transfer to platter, seam side down. Cover with plastic wrap and chill. Can be prepared 1 day ahead. When ready to server,  garnish platter with cilantro and mint and serve.

Baba Ghanouj
From Fields of Greens by Anne Sommerville

2 bell eggplants (about 2 pounds)
3 tablespoons extra  virgin olive oil
2 tablespoons roasted tahini (sesame paste)
1 garlic clove, finely chopped
½ teaspoon cumin seed, toasted and ground
Juice of 1 lemon, about 2½ tablespoons
¾ teaspoon salt
Cayenne pepper
1 tablespoon chopped cilantro

Preheat oven to 375˚F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain for 15 minutes then scoop the flesh out of the skin.

To make in a food processor: Combine the eggplant, remaining olive oil, tahini, garlic, cumin, 2 tablespoons of lemon juice, the salt, and few pinches of cayenne in the work bowl. Pulse until eggplant is somewhat smooth but retains some of its texture. Allow the Baba Ghanouj to sit for and hour at room temperature, then season with additional lemon juice, salt, and cayenne. Toss in the cilantro and serve.

To make by hand: Combine all of the ingredients except the eggplant  and cilantro and whisk together. Chop the eggplant and add to the mixture. Allow the Baba Ghanouj to sit for and hour at room temperature, then season with additional lemon juice, salt, and cayenne. Toss in the cilantro and serve.