This Week’s Share
- Brussels Sprouts
- Onions, Copra
- Pie Pumpkins, Baby Bear
- Brussels Sprouts: This week in your share you will receive your sprouts on the stalk. As we continue to struggle with aphids in the field, you may notice some stalks show residual damage. For preparing them first pop them off the stalk, then slice off the base of each sprout in order to easily peel off and remove the outer layers of damaged and dirty leaves.
- Celeriac: This season we learned our celeriac crop was impacted by a soil born fungus that causes the flesh of the bulb to have some discoloration or hollowing in the center. Much of the celeriac is still edible and tasty, and that is why we decided to distribute it despite its imperfections. You can cut around any affected areas and discard them.
- Kale: This week in your share you will receive a beautiful bunch of Rainbow Lacinato kale. This particular variety was developed by local seed developer Frank Morton of Wild Garden Seed.
We would like to remind you of the changes to CSA pick-ups for this week.
At the Farm: Tuesday, November 24-shares ready for pick-up by 4:30pm
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
Warm Wishes this 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 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.
Brussels Sprouts Recipes
Brussels Sprouts with Chestnuts and Sage
From Eating Well in Season by Jesse Price
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons chicken broth or water
3/4 cup coarsely chopped cooked chestnuts (about 4oz.)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste
Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well. Melt butter with oil and broth (or water) in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.
Sweet and Sour Glazed Brussels Sprouts
Recipe submitted by CSA Member Jessica Roberts (from Cook’s Country)
4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts, trimmed and halved through core if large
12 small shallots, halved lengthwise
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
Sage and Kale Cornbread Dressing (Stuffing)
From Jackie Benedetti (CSA Coordinator Francesca’s Aunt)
5 cups coarse crumbled cornbread (See recipe below for Black Pepper Cornbread (below)
7 tablespoons butter
3 large celery stalks, chopped
2 medium onions, chopped
5 large kale leaves, center spine removed, slivered (about 6 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried, crumbled
1/4 teaspoon salt
1/2 teaspoon pepper
4 cups 1/2 inch cubes white bread
1/4 cup chicken stock or canned low-salt broth
1 egg, beaten to blend
Crumble cornbread coarsely onto large cookie sheet. Let stand uncovered at room temp overnight to dry. Melt butter in heavy large skillet over medium heat. Add celery and onion and cook until tender, stirring frequently, about 12 min. Add kale and cook until kale wilts, about 5 min. Transfer mixture to large bowl. Mix in sage, salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate.) Add cornbread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing. You can stuff into the turkey and/or cook in a ovenproof dish and bake at 350°F for 45 minutes to and hour. Makes about 11 cups.
Black Pepper Cornbread (enough for 5 cups as called for above)
3/4 cup flour
3/4 cup yellow cornmeal
1 1/2 tablespoons sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp pepper
3/4 cup milk
2 Tbs butter, melted
Preheat oven to 400. Butter an 8-inch square baking pan. Mix together first 6 ingredients in large bowl. Mix milk with egg and butter, and pour over dry ingredients, stir until just moistened; do not over mix. Spoon batter into pan, bake until light brown, about 15 min.
Pie Pumpkin Recipes
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.
Fresh Pumpkin Bread
1/2 cup (1 stick/4 oz.) butter
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup honey
1 cup fresh puréed pumpkin* (See Preparing Fresh Pumpkin below)
2 tsp. lemon juice
1 tsp. vanilla extract
Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan and line bottom of pan with parchment paper. Grease parchment paper also. Whisk together flour, baking soda, salt, ground cinnamon and ground nutmeg in a medium bowl to blend. Using an electric mixer, beat butter in large bowl until fluffy. Gradually add honey, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, lemon juice and vanilla. Stir in dry ingredients. Transfer mixture to prepared loaf pan. Bake in preheated oven for 75 to 90 minutes, or until a toothpick inserted in center of bread comes out clean. Cool bread in pan for 10 minutes, then remove from pan and let cool completely on a wire rack. (Can be made 2 days ahead. Wrap and store at room temperature.)
Preparing Fresh Pumpkin Puree
Remove the pulp and seed from your pumpkin(s). You can steam your pumpkin in the microwave or bake it in the oven, but it needs to be cooked until tender and soft. After its cooked let it cool until you can handle and then scrape out the pumpkin flesh into a bowl. Using processor, blender, immersion/stick blender, or even a potato masher and a fork make a puree with the pumpkin. Transfer the puree to a large sieve or colander lined with over lapping coffee filters and set over a large bowl. Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight. Use 1 cup drained puréed pumpkin in above recipe.