This Week’s Share
|Cabbage, Savoy||1 head||1 head|
|Carrots||2 pounds||1 pound|
|Celeriac||1 bulb||1 bulb|
|Onions, Copra||2 each||——-|
|Potatoes, Bintje||3 pounds||2 pounds|
|Sweet Peppers||2 each||——-|
|Winter Squash, Acorn||2 each||1 each|
- Cabbage, Savoy: This crinkly leaved green cabbage is mild in flavor and is great used in any dish calling for cabbage, but can be especially delicious fresh.
- Celeriac: Also called celery root, celeriac is late fall crop that despite its gnarled appearance offers a fresh and crisp flavor chopped or grated in raw dishes and savory celery flavor to cooked dishes. While considerably less starchy than some of the other root vegetables, its great in soups and stews, as well as boiled and mashed or in gratins and other bakes dishes.
Sign-up for 2012 Season Now Open
With just six weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2012 season. 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 carrots, that’s 20 pounds for Family Shares and 10 pounds 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.
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, Pumpkin||1 each||1 each|
|Winter Squash, Sugarloaf||2 each||——-|
There will be changes to days and/or times to some of our pick-up sites the week of Thanksgiving. You will 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 as well. In order for Monday site 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.
Chef’s Corner: November
In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of November our featured Chef is Henry Kibit owner of Beech Street Parlor and Tiga Bar in NE Portland.
Henry Kibit, Chef & Co-Owner at Beech Street Parlor and Tiga Bar
Henry originally hails from Dearborn, MI, but has been a resident of Portland for nearly thirteen years. He has been involved in the restaurant industry off and on, for twenty years and when not in the kitchen Henry spends time with his wife and two children. He is one of four owners of Beech Street Parlor and Tiga Bar, and below are couple delicious recipes Henry put together just for SIO.
Recipes for Sauvie Island Organics
Roasted Beets with Delicata Squash & Hazelnuts
This is a very simple preparation that evokes fall flavors and would probably be additionally delicious with a little jonagold apple.
1 bunch (5 each) red beets
3 each delicata squash (medium size)
1/4 cup hazelnuts, toasted and chopped roughly
Additional: garlic, thyme, salt, pepper, olive oil, balsamic vinegar
Preheat oven 400 degrees. Top and wash beets. In a pot or casserole dish that allows for the beets to fit without stacking, place the beets, salt, pepper, a dash of olive oil, 2 garlic cloves and pinch of fresh thyme. Cover with foil and roast for about 40 minutes. The best way to test if the beets are done, is with a cake tester. simply pierce into the beet and the level of resistance will determine if it needs maybe ten more minutes or not. The more difficult to penetrate the less done the beet. It should pierce easily. When the beets are done, remove from oven, remaining covered and let stand for nearly a half hour to cool enough to handle.
In the meantime:
Take the delicata, wash and cut the top and bottom off. Cut in half from top to bottom, allowing full exposure to the inside seed deposit. Scoop the seeds out and any stringy membrane within. Cut the squash into half moon pieces, approximately 1/2 inch in thickness. Toss with olive oil, salt and pepper and lay in a single layer on a sheet pan, cut side down. Roast in oven, rotating once, for 20 minutes.
Now the beets should be cool enough to handle; peel the beets (they should be easy enough to slip off with simply pinching), discard the remains. Cut into desired shape, I prefer retaining the shape of the beet and cutting once in half (top to bottom) and then in quarters. Toss the beets in a bowl with a little salt, pepper, olive oil and a strong dash of balsamic vinegar.
Assemble beets on a platter. Take and arrange the delicata atop the beets. Sprinkle with hazelnut. Drizzle some balsamic vinegar over the salad or a squeeze of fresh lemon. If you so desire for the apple, simply fresh slice one and arrange after the squash.
Brussels Sprouts with Parsnip Puree and Bacon
This is one of my favorite flavor combinations: sweet, bitter, salty and bright
1 dozen Brussels sprouts, cut in half the long way
2 each parsnips, peeled and medium diced
1 each potato, peeled and medium diced
2 each bacon, thick sliced and diced
1/2 pint heavy cream
Additional: salt, chili flake, lemon
Bring a large pot of water to the boil and add a large pinch of salt. Blanch the Brussels for about 1 minute. Drain and allow to dry on paper towel, cut side down. In a medium sized pot, add the cream, potato, parsnip a generous pinch of salt and enough water to just cover. Bring to simmer, being sure not to over boil, until done (very tender throughout), 10 minutes. Transfer parsnip mixture to a blender and puree until smooth (keep warm).
In a large saute pan, fry bacon just to the point of crispiness, remove bacon and add Brussels, and caramelize over medium / high heat and return bacon to pan. Add salt, chili flake, and a large squeeze of lemon, cook for 1 minute. Place the warn puree on a platter, spreading unevenly. Scatter the Brussels and bacon mix over the puree. Serve hot.
Recipes from Sauvie Island Organics
Adapted from Food to Live By by Myra Goodman
Note: This a great side with a gingery-soy sauce marinated chicken or salmon.
2 cups shredded cabbage (1/4-inch shreds)
1 cup coarsely grated celeriac
2 large carrots, coarsely grated
1/3 cup scallions, sliced
1 sweet red pepper, cut into slivers
1 jalapeno pepper, cut into slivers
3 tablespoon toasted sesame oil
3 tablespoon unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chili garlic sauce
1 tablespoon finely grated peeled fresh ginger
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted
Place the cabbage, celeriac, carrots, scallions, jalapeno and sweet peppers in a large bowl. Stir to combine. Place the sesame oil, vinegar, sugar, chili sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt and/or more chili garlic sauce as needed. Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow the flavors to develop, 2 to 4 hours. Serve the coleslaw with the sesame seeds.
Savoy Cabbage and Farro Soup
From Eating Local by Janet Fletcher
Note: If you’re not familiar with farro, it’s an ancient variety of whole wheat, and is well-stocked in markets around Portland.
3 tablespoons olive oil
1/4 pound pancetta, chopped
1 small yellow onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh Italian parsley, plus more for garnish
2 teaspoons minced fresh rosemary
1 cup farro
1/2 head Savoy cabbage, cored and coarsely chopped
1 large carrot, coarsely chopped (peeled if desired)
2 quarts chicken/vegetable broth (if using canned, use equal parts broth and water)
Salt and fresh ground pepper
Freshly grated pecorino or Parmigiano Reggiano cheese
Heat the olive oil and pancetta in a large pot over moderately low heat. Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but do not let the pancetta crisp. Add the onion, garlic, parsley, and rosemary and cook, stirring often, until the onion softens and just begins to color, 5 to 10 minutes. Add the faro, cabbage, and broth and season with salt and pepper. Bring to a simmer, then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes. Cover and set aside for 10 minutes. Taste and adjust seasoning. Divide the soup among warmed bowls. Garnish each portion with some grated cheese and a sprinkle of parsley. Serve immediately.
Celery Root and Potato Puree
From Vegetarian Cooking for Everyone by Deborah Madison
2 pounds boiling potatoes, peeled
1 bulb celeriac (celery root), peeled
Salt and freshly ground pepper
About 1/2 cup milk, cream or cooking water, warmed
4 to 8 tablespoon butter
Cut the vegetables separately into large pieces. Put each in it’s own saucepan, add cold water to cover and 1/2 teaspoon salt, and bring to a boil. Simmer until tender, about 15 minutes for potatoes, 10 minutes for celeriac. Drain, reserving the broth for thinning or to use in making soup. Pass them together through a food mill or mash by hand, adding warm liquid to thin the puree as you go. Season with salt and pepper and stir in butter. Great as a side, or delicious as a blanket to shephard’s pie.
Chicken and Barley Pilaf with Winter Vegetables
From Recipes from the Root Cellar by Andrea Chesman
12 bone-in chicken thighs (4-5 pounds)
2 tablespoon olive oil
1 onion, diced
4 cups peeled and diced mixed root vegetables (carrots, celeriac, potatoes, beets, parsnips, turnips) or winter squashes
3 garlic cloves, minced
2 cups pearl barley
3 1/2 cups chicken broth
1/2 cup dry red wine
2 teaspoons crushed dried sage
Preheat oven to 400˚F. Set out a large roasting pan. Remove any fat from the chicken, rinse, and pat dry. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add enough chicken pieces to fit in the skillet in a single layer, and brown, turning several times, 5 to 10 minutes. Remove the chicken from the skillet and keep warm. Repeat with remaining chicken pieces. Pour off all but 2 tablespoons of the fat from the skillet. Lower the heat to medium. Add the onion, diced vegetables, and garlic, and sauté until vegetables have softened, about 5 minutes. Use a slotted spoon to transfer the vegetables to the roasting pan. Add the barley to the skillet and sauté for 3 to 5 minutes, until the barley smells toasted and the skillet is dry. Scrape the barley into the roasting pan. Add the broth, wine, and sage to the roasting pan. Mix well. Arrange the chicken on top of the barley mixture. Cover with aluminum foil. Bake for 60 minutes. Fluff the barley with a fork. Taste and adjust the seasoning as desired. Serve hot.
Easy Shepherd’s Pie
1 1/2 pounds ground round beef or lamb (or a combination of the two)
1 onion, chopped
4 cups mixed chopped vegetables, carrots, celeriac, cabbage and/or winter squash
1 1/2 to 2 pounds potatoes
8 tablespoons butter (1 stick)
1/2 cup beef broth, plus a few more tablespoons
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Preheat oven to 400˚F. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).While the potatoes are cooking, melt 4 tablespoons butter (1/2 a stick) in large frying pan. Sauté onions in butter until tender over medium heat, 10 minutes. Next add the vegetables to the onions according to cooking time and sauté for another 5 to 10 minutes total. Add the ground beef/lamb and sauté until no longer pink. Add salt, pepper and worcesterchire sauce and stir to combine. Then add half a cup of beef broth and cook, uncovered, on low for 10 minutes, adding more beef broth as necessary to keep moist.
While the meat and vegetable mixture is cooking, mash the potatoes in a bowl with the remainder of the butter, and season to taste. After the final 10 minutes of cooking, add the meat and vegetable mixture to a baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. Cook in the oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Great on its own, or blanketed with the celery root and potato puree from the Celeriac recipes above.
Celery Root and Potato Puree
(see above in Celeriac Recipes)