CSA Members 2007: Newsletter Archive

Dear CSA Members,

Our final delivery will be Tuesday, November 6th.

As we begin preparations for Winter, I have mixed feelings. Part of me is excited for the coming season, the rest for the fields and for us. But I am a bit sad, too, to say goodbye to the summer and all its wonderful vegetables.

Mostly I am grateful, at the success of another season and the cooperation of wind, water, earth and sun to allow us to grow this food for you.

Each time we plant seeds, I hold my breath, waiting to see if they will really come up. So many things can go wrong, and yet, so many things are just right, every season, to let us continue to farm for another season. Even after all these years, I am amazed by the vigor and self preservation of the tiniest seeds.

Edamame are fresh soybeans, and the beans (but not the pods) are delicious. Just steam them, pods and all, for 5-7 minutes until the beans are tender and slip easily from the pods. Salt pods lightly and eat them as you would an artichoke leaf.

Enjoy!

Mashed Potatoes with Fontina and Italian Parsley

ingredients

• 2 pounds Ozette potatoes
• 3/4 cup half and half
• 2 tablespoons (1/4 stick) butter
• 1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
• 3 tablespoons chopped fresh Italian parsley

procedure

Preheat oven to 375°F. Scrub potatoes, removing most of their skins. Cut potatoes into disks and place in a baking dish with 1/4 inch water. Cover and bake until tender when pierced with skewer, about 40 minutes hour. Cool slightly.

Bring half and half to almost a simmer in heavy small saucepan. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Preheat oven to 400°F. Bake potatoes until heated through and cheese melts, about 15 minutes.

Adapted from Bon Appétit, March 2002

Escarole Salad with Fried Shallots and Prunes

ingredients

• 1 cup olive oil
• 6 oz shallots, thinly sliced (1 1/3 cups)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup packed pitted prunes (5 oz), finely chopped
• 1 head escarole (1 lb), tough ribs discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

procedure

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes. Transfer shallots as browned with a slotted spoon to paper towels to drain. (Shallots will crisp as they cool.) Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.

Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined. Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat. Sprinkle with remaining shallots.

Gourmet, February 2003

Sausage-Stuffed Acorn Squash with Molasses Glaze

(Usually I include only vegetarian recipes, but this one just sneaked in!)

ingredients

• 2 acorn squash
• 1 tablespoon butter
• 1/2 cup diced red bell pepper
• 1 Cippolini onion, thinly sliced
• 1 pound bulk breakfast sausage
• 1 cup fresh white breadcrumbs
• 1/2 cup broth
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2/3 cup mild-flavored (light) molasses

procedure

Preheat oven to 350°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and onion; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.

Adapted from Bon Appétit, November 1996