This Week Share
- Winter Squash: Some of you may be starting to accumulate a surplus of winter squash, and with that in mind we want to remind you of the suggested order of eating based on length of storage time. Its best to start by eating any pumpkins and acorn squash first, followed by any delicata, butternut, or hubbard.
Sign-up for 2010
Just one more week left in the 2009 CSA Season. For those of you already longing for fresh spring greens, crisp radishes, and pungent garlic scapes you can sign up for your share of the 2010 season now. Complete and submit the Community Farm Agreement at http://sauvieislandorganics.com/join.php and send in your $100 deposit to secure your spot.
Make sure to sign-up and send your $100 deposit by January 1 to guarantee the $875 share price. We can’ wait to see you next season!
Whole Roasted Chicken with Root Vegetables
From Francesca Benedetti (CSA Coordinator)
Note: This is one of my favorite things to do because you get a delicious main dish and a side dish all in one. Add a fresh cabbage slaw, kale or green salad and your set. The vegetables you can roast in the pan with the chicken can be interchanged freely. I love using beets, leeks, or celeriac as well, so if you have any of those still around try it out.
1 (3½ -5 pound) whole chicken, gizzards removed (can save to make stock)
2 lemons, cut into quarter
2-4 tablespoons butter
2-4 sprigs of fresh rosemary
salt and pepper to taste
1 onion, peeled, cut in half, and cut into quarters
2-3 carrots, cut into 1-inch rounds
2-3 parsnips, cut into 1-inch rounds
2-3 medium potatoes (5-6 small), cut into quarters or eighths
1 cup chicken broth
Preheat oven to 350˚F. Rinse and clean chicken and pat dry. Prepare chicken for roasting by sliding slices of butter and sprigs of rosemary under skin. Salt and pepper all of chicken, and stuff 2-3 lemons slices inside the chicken. Choose a pan for roasting (I like to use a deep roasting dish or a roasting pan that has a rack layer and shallow drip pan is rests on putting the veggies under the roasting chicken in the drip pan. Depending on which way you choose to roast you will either place the chicken in the deep roasting pan and spread the chopped vegetables and lemon slices in the pan around the chicken or you will place the vegetables in the bottom drip pan, place the rack layer on top and place the chicken on top of that. Which ever method you choose make sure salt, pepper, and drizzle olive oil over the vegetables and baste with chicken broth at the beginning and every 20 minutes or so while its roasting. Roast at 350˚F for at least and hour, longer if it’s larger chicken. Turn up the oven to 400˚F for the last 15-25 minutes of roasting, basting at least once during that time. Remove the roasting pan from the oven when chicken is cooked through (I check internal temperature with a meat thermometer). Let chicken and vegetables rest for at least 10 minutes before cutting and serving.
From Vegetable Love by Barbara Kafka
1 tablespoon vegetable oil
1½ teaspoons curry powder
1 cup onion, thinly sliced
4 cups shredded green cabbage
1½ teaspoons fresh lemon or lime juice
2 tablespoons regular or nonfat yogurt
Heat the oil in a 10-inch to 11-inch skillet over medium heat. Add the curry powder. Cook for 30 seconds, just until fragrant. Add the onion. Cook until translucent. Add the cabbage. Cook, stirring occasionally, until wilted and soft to the bite. Remove the heat. Stir in the lemon juice and yogurt until the cabbage is coated. Serve hot. Serves 4 as a side dish.
Recipe submitted by Member Brandy Benedict (from Gourmet, November 2003)
8 cups kale, cut into 1-inch-wide strips (tough stems and center ribs discarded)
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine or balsamic vinegar, or to taste
1/4 teaspoon salt
Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt. Sautéed kale keeps 3 days chilled in an airtight container.
Maple Glazed Parsnips and Carrots
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Note: You can use this same recipe using all parnips or all carrots, but its fun to use them together
1 cup parsnips, peeled and cut into ½-inch rounds
1 cup carrots, peeled and cut into ½-inch rounds
½ teaspoon butter, melted
2 tablespoons walnuts, chopped and toasted
Preheat oven to 400˚F. Spray a baking pan with oil. Place the parsnips and carrot rounds in a single layer on a pan and spray lightly with oil. Sprinkle with salt. Bake until soft, 30 minutes. Combine maple syrup and butter and pour over the cooked parsnips Top with walnuts and serve.
Winter Squash Recipe
Hubbard Squash Risotto
From Vegetable Love by Barbara Kafka
1½ pounds Hubbard squash (or 1¼ pounds butternut squash), peeled, seeds and fibers removed
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups Arborio or other risotto rice
½ cup chopped onion
1 clove garlic, smashed, peeled and chopped
1 cup dry vermouth
4½ to 5 cups beef stock or beef broth
1½ tablespoons kosher salt, plus more to taste
Freshly grated nutmeg to taste
½ cup chopped fresh parsley (optional)
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving
Grate enough of the squash (about ¾ pound) to get 3 cups. Cut the remaining squash into ¼-inch cubes. Melt the butter with oil in a large shallow pan. Add the rice. Cook over medium-high heat, stirring continuously, for 3 minutes, or until rice turns white and loses translucence. Add the onion and garlic. Reduce the heat slightly and cook for 1 minute. Add the grated squash. Stirring continuously, turning up the rice from the bottom, cook for 5 minutes. Add the vermouth. Reduce heat to medium and cook until the vermouth is absorbed. Increase heat to medium-high and add ½-cup stock. Cook, stirring well, until the rice has absorbed most of the stock. Add another ½-cup stock and repeat the process, making sure the stock is mostly absorbed before each addition. Continue until the rice has cooked about 15 minutes and absorbed 4 cups stock. Add the salt and nutmeg then parsley, if using. . Add the squash cubes and ½ cup more stock, or 1 cup stock for looser risotto. Cook, stirring, for 10 minutes, until creamy with a slight chew. Season with pepper, and if necessary, salt. Serve with Parmesan on top. Makes 6½ cups.