This Week’s Share
|Carrots||2 pounds||1 pound|
|Chicory, Pan di Zucherro||1 head||1 head|
|Kale, Lacinato||1 bunch||——-|
|Leeks||2 each||2 each|
|Onions, Copra||2 each||——-|
|Parsnips||2 pounds||1 pound|
|Winter Squash, Pumpkin||1 each||1 each|
|Winter Squash, Sugar Loaf||4 each||2 each|
- Chicory, Pan di Zucherro: This delicate looking cold hardy chicory, also know as Sugarloaf, has delicious crisp sweet white hearts great for making fresh winter salads with flavorful dressings. Both inner and outer leaves are great for lightly sauteing or adding to soups also.
- Winter Squash, Pumpkin: We are giving out the last round of pumpkin this week, so if you’re planning to make pumpkin pie with fresh pumpkin for Thanksgiving make sure to hold onto this week’s pumpkin. Or you can also try making pumpkin pie from any of the other winter squash given out, as they all make great pie filling and really its the spices that round out the flavor.
- Winter Squash, Sugar Loaf: Similar to the Delicata squash you’ve received so far, this sweet flesh-tender skin squash can be used in much the same way as Delicata. Can be stored for several months in cool, dry, dark place.
Why Wait? Sign-up for next season now open!
Its not too early to lock-in your share for next season, and if you pay in full before December 5th you receive a delicious storage share of SIO Delicata winter squash, that’s 16 squash for Family Shares and 8 squash for Half Shares. 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 2012. If you already sent in your early payment, but prefer winter squash over carrots or a combination of the two just send us and email and we’ll get it set-up. From now on all early payment sign-ups will receive Delicata as the early payment incentive.
We are also signing-up new members for the 2012 season, so pass along the word to friends, family, co-workers or neighbors that now is the time to sign-up, and if they pay early they too can get in on the SIO winter squash this fall!
Planning for Thanksgiving
The big meal is just around the corner and by now you may be 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. Please take note this just forecast and the share is subject to change prior to Thanksgiving week.
|Carrots||2 pounds||1 pounds|
|Celeriac||2 pounds||1 pound|
|Potatoes||4 pounds||2 pounds|
|Shallots||12 ounce minimum||——-|
|Winter Squash, Delicata||6 each||3 each|
There will be changes to days and/or times to some of our pick-up sites the week of Thanksgiving. You will also be alerted of those changes via e-mail, so please look for that information in your email this week.
All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 22nd and pick-up times will be the same.
All Wednesday pick-up sites will be delivered on Wednesday, November 23rd by 12pm (noon).
All Thursday pick-up sites (except HP) will be moved to Tuesday, November 22nd and pick-up times will be the same as usual. HP will be moved to Monday, November 21st.
All Monday pick-up sites will be as regularly scheduled on Monday, November 21st. In order for Monday sites to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 26) on Monday, November 21st and your Week 25 Share on Monday, November 28th.
Carrot, Orange & Poppy Seed Bake
From What’s Cooking Vegetarian by Jenny Stacey
1 1/2 pounds carrots, cut into thin strips
1 leek, sliced
1 1/4 cups fresh orange or lemon juice
2 tablespoons honey
1 garlic clove, crushed
2 teaspoon ground cumin
1 tablespoon poppy seeds
Salt and pepper
Orange or lemon rind, to garnish
Preheat the oven to 350˚F. Cook the carrots and leek in a large saucepan of boiling lightly salted water for 5 to 6 minutes. Drain well and transfer to a shallow ovenproof dish until required. In a small bowl or large measuring cup mix together the orange juice, honey, garlic, and cumin and pour the mixture over the vegetables. Add salt and pepper to taste. Cover the ovenproof dish and cook in the preheated oven for 30 minutes, or until the vegetables are tender. Remove the lid and sprinkle with poppy seeds. Garnish with fresh orange/lemon rind and serve. Serves 4 as a side.
Amy’s Jack-O-Lantern Curry
(see below in Winter Squash recipes)
Winter Garden Pasta
From Fresh from the Farmers’ Market by Janet Fletcher
7 tablespoons olive oil
1/2 onion, minced
4 cloves garlic, minced
4 anchovies, minced
2 tablespoons chopped capers
2 tablespoons chopped nicoise olives
1 1/2 pounds mixed winter greens (can use chicory and kale from this week’s share), coarse stem or ribs removed, then chopped medium-fine
1 fresh rosemary spring, 4 inches long
Salt and freshly ground black pepper
1 pound dried orecchiette, cavatelli or fusilli
3/4 cup freshly grated Pecorino Romano cheese
Heat 5 tablespoons olive oil in a 12-inch skillet over moderate heat. Add onion and sauté until soft and sweet, about 10 minutes. Add garlic and anchovies and sauté 1 minutes to release garlic fragrance. Add capers and olives and sauté 1 minute. Add greens, rosemary sprig, and salt and pepper to taste. Stir to coat with seasonings. Cover and cook until greens are tender and flavorful, 20 to 30 minutes. Uncover and stir occasionally, and adjust heat as necessary so greens don’t stick. Remove rosemary sprig when the rosemary flavor is as strong as you like; it should be subtle.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain and return to pot. Add remaining 2 tablespoons oil and toss to coat. Add greens and 6 tablespoons cheese. Toss well and serve. Use remaining cheese for topping pasta once served.
Orzo with Kale, Chicken (or not), and Feta Cheese
From Recipes from the Root Cellar by Andrea Chesman
8 cups lightly packed chopped kale, remove and discard tough stems
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1/2 onion, minced (or 2 shallots)
2 garlic cloves, minced
1 15-ounce can diced tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
2 cups shredded cooked chicken (optional)
12 ounces feta cheese, crumbled
Bring a large pot of salted water to boil. Add the kale and cook until limp but still bring green, about 3 minutes. Remove the kale from the water with tongs or a slotted spoon and drain in a colander. Return the water to a boil. Add the orzo and cook until just done. Drain well. Preheat the oven to 400˚F. Lightly oil a 9×13-inch glass baking dish. Transfer the orzo and kale to the baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onion (or shallots) and garlic and sauté until limp, about 2 minutes. Add the tomatoes with juice, wine, and red pepper flakes. Simmer, uncovered, until the sauce is somewhat reduced, stirring occasionally, about 3 minutes. Season with salt and pepper. Add the tomato sauce to the orzo mixture, along with the chicken (if using) and half the feta. Mix well. Top with the remaining feta. Bake for about 30 minutes, until the casserole is heated through. Serve hot.
Winter Garden Pasta
(see above in Kale Recipes)
Braised Balsamic-Glazed Parsnips and Pears
From Recipes from the Root Cellar by Andrea Chesman
1 pound parsnips, peeled and thinly sliced on the diagonal
2 firm ripe pears, peeled, cored, and sliced
1/2 cup vegetable, chicken or turkey broth
1/4 cup olive oil
1/4 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 the heat and simmer, stirring occasionally, until parsnips are tender and crisp, 20 to 30 minutes. The parsnips and pears will absorb the liquid and become glazed. Serve hot. Makes 4-6 servings as a side.
Winter Squash Recipes
Amy’s Jack-O-Lantern Curry (Pumpkin Yellow Curry)
Created by CSA Member Amy Kearsley
2 tablespoons oil
4 tablespoons curry powder
1 teaspoon marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons minced fresh ginger
1 teaspoon cumin
pinch of paprika
2 cloves garlic, minced
1 leek or onion, halved and sliced
1 bay leaf
1 can light coconut milk
2 cups sliced carrots
4 cups lightly packed chopped kale
1 cup peeled and sliced parsnips
1/2 pound raw chicken or tofu, cubed (optional)
Salt and freshly ground pepper, to taste
Hot sauce, to taste
Preheat oven to 350˚F. Quarter pumpkin and bake for 30 minutes or until pumpkin is easy to peel and pumpkin is tender, but not mushy. Set aside to cool. Meanwhile, heat one tablespoon of oil in a pan on medium heat. Add ginger, marjoram, cayenne, one tablespoon curry powder, cumin and paprika. Cook for 2 minutes until spices are fragrant. Add one tablespoon oil, one tablespoon, curry powder, garlic and leek/onion. Cook for 3 minutes. Do not let garlic burn. Add coconut milk, remaining curry powder and bay leaf and stir. Peel skin from pumpkin and cut into large cubes. Mix in carrot, pumpkin, kale, parsnips, and chicken or tofu. Cover and let simmer for 25-30 minutes, stirring occasionally. Depending on the moisture of the veggies it may be necessary to add a bit of water or more coconut milk. Season with salt, pepper, and your favorite hot sauce (Amy recommends Siracha). Add more curry powder if desired and serve. Make a great meal over rice, quinoa, or cous cous.
Squash Stuffed Baked Apples
From Taste of Home: Farmer’s Market Cookbook
Note: Try this delicious and healthy dessert, warms the heart on damp chilly night. It’s also great with brunch. Top with a dollop of fresh whipped cream for a real indulgence.
8 medium tart apples
1/2 cup plus 1 tablespoon packed brown sugar, divided
1/2 cup orange juice
1/2 cup water
2 tablespoons butter
2 1/2 cups cooked mashed winter squash (any kind will work)
1/4 teaspoon salt
1/2 teaspoon ground nutmeg, divided
Whipped cream, for topping (optional)
Core the apples, leaving the bottoms intact. Peel the top third of each apple. Remove apple pulp, leaving a 1/2-inch shell. Chop the removed apple and set aside. Place cored apples in an ungreased 13x9inch baking dish. Combine 1/2 cup brown sugar, orange juice and water; pour over the apples. Bake, uncovered, 325˚F for 1 hour or until tender, basting occasionally.
In a large saucepan, sauté chopped apple in butter until tender. Add, squash; bring to a boil. Reduce heat and cover and simmer for 5 minutes, stirring often. Stir in the salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg. Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with the pan juices before serving.