CSA Members 2007: Newsletter Archive

Dear CSA Members,

Winter weather has slowed us down, but won't stop us from harvesting goodies for your table! We have included all sorts of vegetables, herbs and apples for a few warming meals or a great feast. I have sent recipes as well, to make the cooking fun and easy.

Buttercup squash is sweet and dry, excellent for soup or pie. I have included a pumpkin pie recipe with a twist. The pie pumpkins may be cooked, but you should know that they keep wonderfully. Should you elect to use them as decoration for Thanksgiving, you will still be able to eat them later.

The yellow onions and the shallots should both keep well if placed in a dark dry spot. The potatoes will also keep fairly well -- just remove them from their plastic bag (they like to breathe) and let them dry in a dark place.

The strawberry popcorn is actually edible, or will be, when it dries fully. Give it at least a month in the house before you remove it from the cob and pop it.

May you be warm and happy!

Roasted Potatoes, Carrots and Shallots with Rosemary

ingredients

• 1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
• 6 medium carrots, peeled, cut into 2-inch pieces
• 1 large shallot, peeled and sliced
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh rosemary (2-3 stems) or 1 1/2 teaspoons dried

procedure

Preheat oven to 400°F.

Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat.

Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.

Adapted from Bon Appétit, March 1998

Acorn Squash with Chanterelle Cranberry Stuffing

ingredients

• 1 medium sweet dumpling squash, halved lengthwise, seeded
• 1/2 cup dried cranberries or currants
• 1/4 cup hot water
• 4 tablespoons (1/2 stick) butter
• 4 ounces fresh chanterelles, brushed clean and chopped
• 1/4 cup chopped onion
• 1 teaspoon minced sage
• 1 cup fresh whole wheat breadcrumbs

procedure

Preheat oven to 350°F. Place squash cut side down in glass baking dish with 1/2 inch of water. Cover and bake 45 minutes or until tender. Uncover and turn squash halves cut side up. Season with salt and pepper.

Combine dried cranberries and hot water in small bowl. In a medium skillet, cook mushrooms over medium high heat until water mostly evaporates. Reduce heat to medium and add 3 Tbsp butter, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.

Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.

Adapted from Bon Appétit, October 1995

Brussels Sprouts with Shallots and Wild Mushrooms

for the brussels sprouts

• 1 1/2 lb Brussels sprouts, trimmed and halved lengthwise
• 1/8 cup olive oil
• 2 cloves minced garlic
• 1/2 teaspoon salt

for the shallots

• 1-2 Tbsp vegetable oil
• 1 large shallot, cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)

for the mushrooms

• 3 tablespoons unsalted butter
• 1/2 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
• 1/8 cup dry white wine
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup water

procedure

Roast brussels sprouts:

Put oven rack in upper third of oven and preheat oven to 375°F.

Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in large shallow baking pan (17 by 12 inches). Roast, stirring occasionally, until tender and browned, 25 to 35 minutes.

Fry shallots while brussels sprouts roast:

Heat oil in a heavy skillet over moderate heat, then saute shallots, stirring occasionally, until golden brown, 3 to 5 minutes (watch closely, as shallots can burn easily).

Sauté mushrooms and assemble dish:

Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/4 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

Gourmet, November 2006

Buttercup Squash Pie

Crème fraiche, for serving

Ginger butterscotch sauce, for serving (recipe follows)

for the filling

• 1 medium squash
• 10 oz (1 1/3 cups) cream cheese at room temperature
• 1 c sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 3/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 Tbsp brandy
• 2 eggs at room temperature

for the crust

• 3/4 c (2 oz) walnuts
• 1/2 c packed light brown sugar
• 3/4 c graham cracker crumbs (about 7 crackers)
• Grated zest of one lime
• 3/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 3/4 tsp salt
• 1/4 c (2 oz) unsalted butter, melted

procedure

Set up a large steamer basket or rack and steam squash whole until tender, about 1 hour. Flip the squash after 30 minutes or so. Make certain to replenish water in the steamer as needed-do not boil the squash.

Meanwhile, heat oven to 325 degrees. Place walnuts on baking tray and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees.

In a food processor, combine walnuts with a few Tablespoons of brown sugar and pulse a few times until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, crust spices and salt. Pour melted butter over the mixture, and mix with your fingers until butter is evenly distributed. Press evenly into a 10 inch glass pie dish. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees.

When squash is cool, cut it in half and scoop out seeds and pulp. Scoop flesh into a measuring cup until you have 2 1/2 cups. In a food processor, process cream cheese with sugar, pie spices, and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy, then eggs, one at a time. Finish mixing with a rubber spatula.

Place pie plate onto a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crème fraiche and drizzled with butterscotch sauce.

Adapted from Pichet Ong

Ginger Butterscotch Sauce

ingredients

• 1 pound dark brown sugar
• 2 1/2 oz (about 4 inches) fresh ginger root, peeled and sliced into coins
• 1 vanilla bean, split lengthwise, pulp scraped
• 10 Tbsp (5 oz) unsalted butter, cubed
• 2 c heavy cream
• 3/4 tsp salt

procedure

Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (it won't melt entirely but will be somewhat crumbly). Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.

Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving.

Adapted from Pichet Ong

Cranberry, Apple, and Walnut Conserve

ingredients

• 1 1/2 cups water
• 3 cups turbinado sugar such as Sugar in the Raw
• 1 (3-inch) cinnamon stick
• 1/4 teaspoon ground allspice
• 3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
• 3 Gala or Pink Lady apples
• 2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
• 2 tablespoons Calvados or brandy

procedure

Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.

Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

Gourmet, November 2006