CSA Members 2007: Newsletter Archive

Dear CSA Members,

Rainy weather calls for a little extra kitchen time, both to raise the spirit and to warm the house. I have included some easy recipes this week to give you a few ideas.

If you would like to sign up for our Winter Deliveries, now is the time! To sign up, simply send a payment ($50 for one delivery, or $100 for both), noting that you would like to sign up for the Winter Deliveries. Please contact us with any questions.

Enjoy!

Baked Winter Squash with Cinnamon and Fennel

ingredients

• 1 large or 2 small Delicata squash, halved lengthwise, seeds scooped out
• 3 tablespoons vegetable oil
• 1/4 cup (about 1 ounce) slivered almonds
• 1 large fennel bulb, cored and very thinly sliced
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/3 cup raisins, plumped in warm water and drained
• Salt and freshly ground black pepper

procedure

Preheat the oven to 350°F. Place the squash, cut side down, in an ovenproof dish with about 1/2 inch of water. Bake until tender, 45 to 60 minutes.

Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.

Add the fennel to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the fennel turns brown in places. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the fennel mixture evenly over the squash, sprinkle with the fried almonds, and serve.

Adapted from The Scent of Orange Blossoms: Sephardic Cuisine from Morocco

Seared Rainbow Chard with Leeks

ingredients

• 1 bunch chard
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1-2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 1/3 teaspoon fine sea salt

procedure

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.

Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

Gourmet, August 2000

Chiles Rellenos

ingredients

• Four to five large green chiles (Anaheims, poblanos, or Big Jims), roasted and peeled, seeds intact, stems attached (procedure follows)
• 1/3 pound grated mild Cheddar (about 1 1/2 cups)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• vegetable shortening for frying
• 4 large egg yolks, beaten
• 4 large egg whites, beaten until foamy
• 1/4 pound grated sharp Cheddar (about 1 cup)
• Accompaniment: prepared salsa (optional)

procedure

Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.

In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful -- they are delicate!) to paper towels to drain.

Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

To roast peppers:

Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Adapted from Gourmet, September 1995

Leek and Swiss Chard Tart

ingredients

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 2 tablespoons (1/4 stick) butter
• 3 large leeks (white and pale green parts only), coarsely chopped
• 1 teaspoon dried thyme
• 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
• 1 1/4 cups whipping cream
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of ground nutmeg

procedure

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Bon Appétit, October 1999