This Week’s Share
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
