CSA Members 2006: Newsletter Archive

Dear CSA Members,

Wow! What a gorgeous week this is turning out to be! And here I thought that the sun had moved out until spring. Enjoy the beautiful autumn afternoons!

This week's box has a beautiful array of autumn vegetables. We have another round of corn, Miracle by name, and that's exactly what it is this season. The hordes of elk have spared a few rows thus far in their quest to disprove the 'no such thing as a free lunch' saying.

The Cipollini onions (flat, disclike white onions) are a new trial for us this year, and they are definitely keepers. Their wonderful sweetness makes great carmelized onions to add to anything. Just sauté with olive oil (or butter for added richness) until lightly browned. Add a pinch of sugar if desired.

We have been blessed with the perfect tomato season this year; we hope you are all fans! If you have the opportunity to dehydrate tomatoes, they are the tastiest addition to pasta in February. We try to save a few cherry tomatoes this way, and have managed to dry enough this season for snacking and pasta dishes.

I have had many questions about the winter deliveries. Our deliveries will be on Tuesday, November 21st and Tuesday, December 19th. You may send in checks at any time, and I will add you to the list! Times will be a bit different than our usual delivery schedule, and I will update winter members as the first delivery approaches. Total cost is $100 for both deliveries.

Thank you and Enjoy!

APPLE CRUMBLE AND VANILLA ICE CREAM

ingredients

• 1 1/4 cups old-fashioned oats
• 3/4 cups (packed) golden brown sugar
• 1/2 cup all purpose flour
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• Nonstick vegetable oil spray
• 2 pounds Granny Smith apples, peeled, cored, and sliced thinly
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• Vanilla ice cream

procedure

Mix oats, 1/2 cup sugar, and flour in bowl. Add butter; rub in with fingertips until topping comes together in moist clumps. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/4 cup brown sugar in bowl. Transfer to dish. Sprinkle topping over.

Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream.

Bon Appétit, October 2003, Entertaining with Style

SOUTHWESTERN CORN AND POTATO SOUP

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 fresh pepper, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lb potatoes, cubed (you have received 2 lbs today)
• 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
• 1 cup water
• 2 ears corn, carefully cut off the cob
• 3 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• pinch of cayenne (optional)
• Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

procedure

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, pepper, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.

Add broth, water, potatoes, and cayenne to onion mixture and cover pot, then bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.

Coarsely mash a few of the potatoes with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.

Stir in lime juice, cilantro, and salt to taste.

Gourmet, April 2006, Quick Kitchen