CSA Members 2008: Newsletter Archive

Dear CSA Members,

Our final delivery for the season will be Tuesday, November 18th.

What a gorgeous week we have had, with beautiful golden afternoons, warm sun, and the maples turning. I have enjoyed a few rare moments of peace, driving back from the market, or pausing between tasks on these beautiful afternoons. As our crew slowly departs, we take on even more work, and begin to save for the winter season when little is growing.

Today we have sent a Sweet Dumpling squash for you to try. Sweet Dumpling are similar to Delicata, but a bit more pumpkin like in flavor. Bake them as usual, or cut the top off (as you would a Jack-O-Lantern), clean out the seeds, and bake it, then stuff it with seasoned wild rice and cranberries, or the apple-celery-walnut recipe from two weeks ago.

The Cipollini onions are strong, delicious onions with a very sweet flavor when carmelized. They are a cultivar of Italian wild onions, and their intense flavor reflects their heritage.

Our late cauliflower is quite the bumper crop. I have included a simple roasted cauliflower recipe below.

We are surprised and pleased to have tomatoes for you once again this week. Although the tomato plants were frost burned, the lovely tomatoes nearly ripened on the vine. After yesterday's freeze, however, (which also killed the beautiful butterhead lettuce I had planned for you), there's not a tomato left standing out there. Ah, October.

Our Winter deliveries for November and December are now on our website: sign up online.

Roasted Cauliflower

ingredients

• 1 medium head cauliflower (2 1/2 to 3 pounds), cut into florets
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

procedure

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Gourmet, April 2007

Roasted Root Vegetables with Green Onions

Use a variety of root vegetables for this simple recipe.

ingredients

• 1/4 cup olive oil
• 2 tablespoons pure maple syrup
• 1 garlic clove, minced
• 4 large beets, peeled, quartered
• 2 potatoes, quartered
• 2 carrots, peeled, cut diagonally into 2-inch-long pieces
• 2 parsnips, peeled, cut diagonally into 2-inch-long pieces
• 1 large sweet potato, peeled, cut into 1 1/2-inch pieces
• 1 rutabaga, peeled, cut into 1 1/2-inch pieces
• 1 large onion, peeled, quartered through root end
• 2 tablespoons (1/4 stick) butter, melted
• 1/3 cup chopped green onions

procedure

Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.

Bon Appétit, March 1997

Red Potatoes and Leeks with Thyme

ingredients

• 2 lbs red potatoes
• 2 leeks or 1 onion, chopped
• 3 tablespoons butter
• 2/3 tablespoon thyme leaves, minced
• 2/3 cup milk
• 1/4 cup heavy cream

procedure

Steam or boil potatoes until tender.

Add leeks and butter to a skillet and cook over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.

Drain potatoes in a colander, then return to the pot. Dry potatoes over low heat, shaking the pot, about 1 minute. Cool potatoes just until they can be handled and chop into rough cubes. In a small saucepan heat milk and cream until mixture just comes to a boil. Pour leeks and milk mixture over potatoes and stir, mashing the potatoes slightly. Season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish.

Preheat oven to 350° F. Dot potato mixture with butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

Adapted from Gourmet, November 1996