CSA Members 2007: Newsletter Archive

Dear CSA Members,

The beautiful sunshine this week brought hard frosty mornings that finished off the last of our summer-loving vegetables. We defrosted the carving pumpkins and headed up to market for a gorgeous weekend -- possibly the last before the rains really set in. I try to take just a few moments each day, regardless of how busy we are, to relax and notice how beautiful the day is.

We have included a final round of corn this week, which miraculously escaped the frost and the resident herd of deer who are enjoying some of our late crops. It will not be as sweet as the early fall corn, as it hasn't had nearly as much heat and sunshine to ripen up. It's still tasty, though and will make an excellent soup or chowder.

Despite all odds, our late celery matured too, and we have included it this week. We almost didn't plant this crop, as it was so late, but thankfully we decided to give it a shot!

This week also brings Brussels sprouts, sweeter after the hard frost. If you hated these as a kid, please give them another try. They are delicious and can be easily prepared.

You may still sign up for our Winter deliveries (click for details)!

Enjoy!

Brussels Sprouts with Shallots and Mustard Seeds

ingredients

• 2 teaspoons mustard seeds
• 1 pound small brussels sprouts, trimmed and halved
• 1/4 stick butter
• 1 large shallot, finely chopped
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard

procedure

Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden. Add brussels sprouts and cover, checking occasionally and adding a small amount of water to prevent sticking. When just tender, remove the lid and sauté until the sprouts are browning in places. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

Adapted from Bon Appétit, December 2001

Honey-Glazed Butternut Squash

ingredients

• 1/8 cup olive oil
• medium butternut squash, peeled, cut into 3/4-inch cubes (about 6 cups)
• 1/8 cup honey

procedure

Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.

Adapted from Bon Appétit, December 1996

Easy Creamed Corn

ingredients

• 2 ears corn, (carefully) cut from the cob with a small knife
• 1/2 red onion, thinly sliced
• 1-2 tablespoons butter
• Cream or milk as desired

procedure

Sauté the red onion in butter until soft and just slightly colored. Add corn and cook over medium heat, stirring occasionally. Add a dash of cream and heat thoroughly.

corn, black bean, and pita bread salad

ingredients

• 6-inch pita loaves
• 1 1/2 cups cooked black beans
• 2 ears fresh corn
• 1/2 cup finely chopped red onion
• 3/4 cup finely diced celery
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 ounce feta, crumbled

procedure

Preheat oven to 375° F.

Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.

In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.

Adapted from Gourmet, August 1997