CSA Members 2006: Newsletter Archive

Dear CSA Members,

Winter Greetings! What a week we've had. We survived the blustery weather with only a bit of damage, and will spend this week cleaning up the trees and shingles that we lost. Our farming season is reaching its conclusion as well. Our final day at the Farmers Markets was Sunday, and we are looking forward to a relaxing holiday before we start up again in January. This winter holds a host of projects for us, including putting up our first greenhouses!

We hope this final delivery finds you warm and cozy, with plenty of electricity!

MASHED POTATOES WITH CELERY ROOT AND MASCARPONE

ingredients

• 1 1/2 pounds potatoes, scrubbed or peeled, cut into 2-inch pieces
• 1 celery root (celeriac), peeled, cut into 1/2-inch pieces
• 2 whole peeled garlic cloves plus 1 tablespoon minced garlic
• 4 ounces mascarpone cheese, room temperature
• 1/4 cup (1/2 stick) butter

procedure

Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain. Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

Bon Appétit, November 1997

APPLE-PHYLLO STRUDEL

ingredients

• 6 apples, peeled, cored and cut into 1/4-inch slices
• 1/2 cup dried cranberries or cherries
• 1 1/2 cups brown sugar
• 1 tsp cinnamon
• 6 sheets phyllo dough, thawed
• Vegetable-oil cooking spray
• 1/2 cup amaretti cookie or graham cracker crumbs
• 1/2 cup fresh or frozen raspberries (thawed)
• 12 oz nonfat vanilla yogurt (optional)

procedure

Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.

SELF, November 2005, Steve Pernetti, chef at Cal-a-Vie Spa, Vista, CA

KALE AND MUSHROOMS WITH CREAMY POLENTA

ingredients

• 1 1/4 pounds kale, stemmed, cut into 1-inch pieces
• 4 cups whole milk
• 3 1/2 cups water
• 2 cups polenta
• 1/2 teaspoon salt
• 3/4 teaspoon ground black pepper
• 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
• 4 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1/2 cup low-salt chicken broth
• 2 tablespoons chopped fresh thyme
• 1 tablespoon grated lemon peel
• 4 tablespoons unsalted butter
• 2/3 cup freshly grated Parmesan cheese

procedure

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper. Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Bon Appétit, February 2006, Michael Lomonaco