CSA Members 2008: Newsletter Archive

Dear CSA Members,

Well, it was inevitable. It had to get chilly, and freeze, sometime. And so although we will miss the cucumbers, and the green beans, and the summer squash (sort of), we have to make way for the kings of Winter: onions and leeks, winter squash and cauliflower, kale and carrots…all those treats that inspire you to bake and make soup.

Which leads me to the Winter deliveries! This season we will offer two deliveries: one on Tuesday, November 25th and one on Thursday, December 18th. Each delivery will contain vegetables, herbs and delicious recipes. Anticipate vegetables to eat right away, as well as winter keepers: onions, squash, leeks, beets, carrots, shallots and more. To sign up, simply mail your payment ($60 for one delivery, or $120 for both), noting which Winter Delivery you would like. You may also sign up online.

Payments are due by November 10th for our November 25th delivery and by December 1st for our December 18th delivery. Please contact us with any questions.

A final round of Edamame today, from the chilly field. The cold has made the pods brown a bit, but there are still flavorful soybeans inside! Steam them for 5-7 minutes (until tender, and easily slipped from the pods) and salt them.

We also have Acorn squash today. Acorn squash is a bit more dense than the delicata, and not quite as sweet. It makes an excellent soup squash, or may be baked as usual. This squash will easily keep for one to three months, depending on how blemish-free it is, and on how it is stored. Keep it away from moisture and direct light.

Natalina has awoken, and she is waiting semi-patiently in her pink leopard-print jammies for me to finish typing and make breakfast! So, off we go, and we'll leave you with recipes to try.

Curried Squash Soup with Frizzled Leeks

for the soup

• white and pale green parts of 1 pound leeks ( about 4 medium), chopped
• 1 medium onion chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons curry powder
• 3 1/2 pounds squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
• 1 medium carrot chopped
• 4 cups chicken broth
• 4 cups water

for the frizzled leeks

• white and pale green parts of 1/2 pound leeks (about 2 medium), cut crosswise into 2-inch pieces
• vegetable oil for deep-frying

procedure

Make soup:

In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.

Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper.

Make frizzled leeks:

Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.

In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Serve soup topped with frizzled leeks.

Gourmet, November 1995

Braised Carrots with Crisp Sage

Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

ingredients

• 2 tablespoons oil (I like safflower or sunflower)
• 10 fresh sage leaves, rinsed and thoroughly dried
• 1 bunch carrots, halved or quartered lengthwise
• 1 cup chicken stock or reduced-sodium chicken broth
• 1 cup water
• 1/4 cup minced onion (1 small)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

procedure

Heat oil in a heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients, then remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

Cooks' note:
Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.

Adapted from Gourmet, April 2006, Adapted from Lynne Rossetto Kasper