This Week’s Share
- 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.
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
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 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.
Mashed Potato n’ Parsnips
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.