- 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.
- Parnsips: 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.
- Sweet Peppers: Enjoy your last sweet peppers of the season.
Calling All SIO Boxes
Just a friendly reminder to those of you picking-up at our box pick-up sites to please return any lingering SIO CSA boxes you may have at your house. The reusable boxes are essential for the packing and delivering of your weekly shares, and we miss each one that doesn’t make it back to the farm. Thanks for your help in keeping SIO boxes in circulation throughout the season.
½ tablespoon extra virgin olive oil
½ medium-size head of escarole, washed and chopped, about 4 cups
Salt and pepper
Splash of sherry vinegar
1 roasted sweet pepper, peeled and thickly sliced
Pizza dough, ready to roll out (use your favorite homemade recipe or pick-up ready made from Hotlips, Grand Central, Trader Joes, etc.)
½ medium-size onion, thinly sliced
8 Nicoise or Gaeta olives, pitted and coarsely chopped
2 ounces Fontina cheese, grated, about 1 cup
3 ounces Provolone cheese, grated, about 1¼ cup
½ ounce Parmesan cheese, grated, about 3 tablespoons
2 tablespoons chopped Italian parsley
Heat the olive oil in a sauté pan and add the escarole, 1/8 teaspoon salt, and a few pinches of pepper. Saute over high heat for 1 to 2 minutes, until the escarole is wilted, then add a splash of sherry vinegar. Set aside to cool. Toss the pepper with a little Garlic Oil and sprinkle with salt and pepper. Preheat oven to 500˚F. Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush with the Garlic Oil. Spread the onions, then the escarole on top, following with the peppers and olives. Toss the Fontina and provolone cheeses together and sprinkle on the pizza. Bake the pizza, in the pan or on a preheated pizza a stone, for 8 to 12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and parsley. Make one 15-inch or
two 9-inch pizzas.
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.
3 tablespoons olive oil
4 large garlic cloves, minced
¼ teaspoon crushed red pepper flakes (optional)
1 can (15 ounce) cannellni beans, rinsed and drained, or 1½ cups cooked cannellini beans
1 large bunch kale, stems discarded and leaves shredded (about 12 cups lightly packed)
½ cup vegetable or chicken broth
1 pound bowties, penne, or other short pasta
1½ cups freshly grated Parmesan
Salt and freshly ground pepper, to taste
Begin heating a large pot of salted water for the pasta. Heat the oil over medium-low heat in a large saucepan. Saute the garlic and hot pepper flakes, if using, in the oil until the garlic is fragrant, about 3 minutes. Stir in the beans, kale, and broth. Cover and simmer until the kale is partially wilted and almost tender, 5 to 8 minutes.
When the water boils, cook the pasta until al dente. Reserve 1 cup of the pasta cooking water and drain the pasta. Return the pasta to the pot, add the kale mixture, and toss well. Add as much of the reserved water as needed to moisten the pasta. Add 1 cup of the Parmesan, season with salt and pepper, and toss well. Serve immediately, passing more Parmesan at the table.
1 pound parsnips (about 2 large or 4 smaller), peeled and thinly sliced on the diagonal
2 firm pears, peeled, cored, and sliced (any type works, Anjou are recommended)
½ cup vegetable/chicken/turkey broth
¼ cup olive oil
¼ cup balsamic vinegar
Salt and freshly ground pepper
Combine the parsnips, pears, broth, oil, and vinegar in a large, nonreactive skillet or Dutch oven. Season with salt and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the parsnips are tender crisp, 20 to 30 minutes. The parsnips and pears will absorb the liquid and become glazed. Serve hot as a side dish.
Slice squash and add onion and pepper. Cook in water until squash is tender. Preheat oven to 350˚F. Drain vegetables and add butter, eggs, and cracker crumbs. Mix well, put into a greased dish and top with cheese. Bake 50 minutes. Serves 4 or 5.