CSA Members 2007: Newsletter Archive

Dear CSA Members,

This week has kept us busy hauling, sorting, and stacking pumpkins. Squash and gourds are lugged in from the field by the muddy truckload. We are waiting for a few days of dry weather to seed a cover crop in our cleared fields. The soil will slumber through the wet season under a blanket of winter rye.

If you have not received our emails recently, I apologize. We are having some difficulty with our email, and are still trying to troubleshoot the problem. Unfortunately, your emails are not being returned to me if they do not arrive, so please call and let me know if you are not receiving emails from us each week. Thank you for your patience as we try to sort out this matter.

The cooler weather brings back a few of our early season crops: this week, radishes and arugula. Think simple salad: an apple, sliced into thin wedges, served over a bed of arugula with crumbled feta and sliced radishes or steamed beets. Serve with a drizzle of balsamic vinaigrette.

We are still accepting members for our Winter Deliveries. 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. Payments are due by November 10th for our November 20th delivery. Please contact us with any questions.

Enjoy!

KALE WITH SAUTEED APPLE AND ONION

ingredients

• 1 Braeburn apple
• 2 tablespoons olive oil
• 1 medium onion, cut into 1/4-inch wedges
• 1/4 teaspoon curry powder
• 1 lb kale, tough stems and ribs removed and leaves coarsely chopped
• 1/4 cup chicken or vegetable broth
• 1/4 cup apple cider

procedure

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Remove from pan.

Add kale, broth, and apple cider to the pan and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Return apple and onion to the pan and cook until just heated through.

Salt to taste.

Adapted from Gourmet, December 2000

BAKED WINTER SQUASH WITH APPLE STUFFING

This is a favorite of ours. Simple, easy to prepare, and delicious!

ingredients

• 1 Sweet Dumpling squash
• 2 small apples, diced
• 2 stalks celery, diced
• 1 leek, minced or 1 cippolini onion, quartered and sliced thinly
• 1/4 cup chopped walnuts
• 2 Tbsp butter
• 2 Tbsp water
• Dash of salt

procedure

Preheat oven to 350 degrees.

Cut squash in half and remove seeds. Place cut side down in a shallow baking dish with about 1/2 inch of water.

Sauté leeks and celery in butter until soft, then add apples and sauté a few minutes longer. Toss in walnuts, then add another tablespoon of butter, water and salt. Put in a small baking dish and cover.

Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven.

Fill squash with apple mixture.

POTATO BROCCOLI FRITTATA

ingredients

• 2 medium potatoes, scrubbed and cubed
• Handful of broccoli shoots
• One onion or leek, chopped
• Garlic powder
• 6 large eggs
• 1/4 cup grated parmesan
• 1 Tbsp parsley
• Salt and pepper
• 1/8 tsp cayenne
• 1 cup sharp Cheddar
• 2 to 3 Tbsp extra virgin olive oil

procedure

Dice potatoes and steam until just soft, about 5 minutes.

In a medium bowl, whisk the eggs, parsley, parmesan, 1/2 tsp salt, 1/8 tsp pepper, and the cayenne. Heat oil in an oven-friendly skillet over medium high heat. Add onion and a pinch of garlic powder, sautéing lightly, then add potatoes, broccoli, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until vegetables are crisp tender. Lower heat to medium low and add the egg mixture, stirring until the ingredients are combined, 10 to 15 seconds. Then add Cheddar and stir until well distributed. Cook without stirring until eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.)

Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Transfer skillet to oven and broil until eggs have completely set and top is golden, 1 to 3 minutes. Let set for 5 minutes.