This Week’s Share
- Onions: Storage onions are harvested in late August and cured, then given out throughout the rest of the season in your shares. Whole onions are best kept in a cool, dark part of the kitchen, where they will last for many weeks. Leftover pieces of onion can be stored in the refrigerator for several days.
- Parsnips: If you are not familiar with parsnips, you may quickly grow to love this wonderful winter vegetable. We harvest parsnips in late fall, after the cool weather has made these roots nice and sweet. Try pan frying them for a twist on a French fry. Also delicious roasted, or boiled and mashed.
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 (approximately 2 pounds)
- Carrots (1 pound minimum)
- Celeriac (2 bulbs)
- Garlic (1 head)
- Onions, Copra (2)
- Potatoes (4 pounds)
- Pie Pumpkins, Baby Bear variety (2)
- Shallots (4 minimum)
We would like to notify 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 noon
Metro Building: Wednesday, November 25- delivered by noon
Portland State Office Building: Wednesday, November 25- delivered by noon
Providence Medical Center: Wednesday, November 25- delivered by noon
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.
Escarole Salad Dressings
Honey Mustard Dressing
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until ready to use.
Creamy Blue Cheese Dressing
2 1/2 ounces blue cheese
3 tablespoons buttermilk (can substitute for whole milk)
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper. Dressing may be refrigerated in an air-tight container for up to two weeks.
Wilted Winter Greens & Black-Eyed Peas
From Eating Well in Season by Jesse Price
8 ounces dried black-eyed peas (1 1/3 cups)
¼ teaspoon salt
2 heads escarole, trimmed, washed and sliced crosswise into ¼ inch-wide strips
1 tablespoon canola oil
2 ounces country ham or proscuitto, diced (about ½ cup)
2 tablespoons red-wine vinegar, or to taste
Freshly ground pepper, to taste
Soak peas overnight in cold water (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes. Remove from heat and let stand for 1 hour). Drain the peas, rinse well, and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for ½ hour, then drain and rinse. Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if necessary. Add the reserved black-eyed peas and heat through. Season with vinegar, salt, and pepper and serve.
1 pound parsnips
½ pound potatoes (use some from last week’s share)
1 small onion
1 large egg, beaten lightly
1/8 tsp Cayenne
1 pinch freshly grated nutmeg
1/8 teaspoon freshly ground pepper
½ teaspoon coarse salt
¼ cup all-purpose flour
¼ cup olive oil
1 tablespoon unsalted butter
Peel parsnips and potatoes. In a large saucepan bring 2 quarts salted water to a boil and add parsnips and potatoes. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater grate parsnips and onion coarse. Line a baking sheet with wax. In a bowl stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet. In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven. Yields 8 pancakes.
Parsnip Galette with Greens
From Local Flavors by Deborah Madison
1/2 pound (2 or 3) parsnips
sea salt and freshly ground pepper
4 cups chopped kale leaves and/or beet greens
1 tablespoon all-purpose flour
1/4 cup freshly grated pecorino Romano or Parmesan cheese
2 tablespoons unsalted butter
1/2 cup chopped fresh sage
/12 cup finely chopped walnuts
sunflower or olive oil for frying
Heat a large pot of water for the greens. White it’s heating peel the parsnips, then grate them lightly, stopping when you get to the core, which is visible. You should have about 2 cups. Set aside. When the water comes to a boil, add salt, plunge in the greens, and cook until tender, about 5 minutes. Taste to be sure. Drain, press out much of the moisture, then chop coarsely. Beat the eggs, then whisk in the flour and 1 teaspoon salt. Stir in the parsnips, greens, and cheese. Season with pepper. Melt the butter in an 8-inch nonstick skillet. Add the sage and walnuts and cook stirring frequently, until they smell toasty and good, after just a few minutes. Add them to the parsnip mixture. Wipe out the skillet and add enough oil to coat lightly. When hot, add the parsnip mixture and pat it evenly into the pan. Reduce the heat to medium-low and cook until golden, about 5 minutes. Slide the galette onto a plate, place the skillet over it, and grasping both plate and skillet, flip them over. Cook the second side until golden and crisp, then slide the galette onto a counter, cut into pieces, and serve.
Sweet Pepper Recipe
Roasted Red Pepper Spread
Adapted from Vegetarian Cooking for Everyone by Deborah Madison
2 red sweet peppers
2 small garlic cloves
2 tablespoons extra-virgin olive oil
Dash of red wine vinegar
Salt and freshly-ground black pepper
Preheat oven to 400F. Cut off the tops of the peppers and slice in half lengthwise. Remove seeds and pale membranes, and press down to flatten. Brush skin sides with oil and place skin side up on a baking sheet. Bake in preheated oven for 10 to 20 minutes, until skins are wrinkled. Remove peppers from oven and stack on top of each other, allowing to steam for 15 minutes. Rub off skins using your hands or a paper towel. Place peppers, garlic, cashews/pumpkin seeds (if using) and oil in a blender and puree. Season to taste with vinegar, salt, and pepper. Makes about 1 cup.