4 November 2008
Dear CSA Members,
The rains have arrived. The cooler weather dramatically slows the growth of the vegetables, but also makes them sweeter. Between the frost, the wind, and the rain, only the heartiest vegetables have survived without protection. We are thankful to have such a variety to share!
Daylight has become a precious commodity. We rejoice the end of daylight savings time, as it gives us that little bit of extra sunlight first thing in the morning. . . after packing by the headlights of the trucks, a little daylight is much more exciting.
What's in the Box:|
Rose Finn potatoes
Orange kabocha squash
Speaking of daylight. . . Most of our drop sites close at 8 pm, and it is quite dark by then. Please be courteous when picking up your boxes after dark; it can be unnerving to hear someone rustling around near your home so late in the evening. Also, if you are not able to pick up by 8 pm, please contact me in advance so that I can notify our drop sites hosts as soon as possible.
We are still accepting members for our November and December deliveries! You will find more information about the deliveries here: sign up online. Contents from previous Winter deliveries are listed in our newsletters (please look under the Winter headings).
This week we will send out our annual survey. Please take a few minutes and tell us what you think about this season's CSA program. We are farming for you, so your feedback is critical in shaping our farm for next season.
As always, please let me know if you have any questions.
- 1/4 cup (1/2 stick) butter
- 1 cup chopped celery
- 1/2 cup coarsely chopped shallots
- Celery root (celeriac), peeled and cut into 1/2-inch cubes (about 5 1/2 cups)
- 1 10-ounce russet potato, peeled, cut into 1-inch pieces
- 5 cups low-salt chicken broth
- 1 1/2 teaspoons minced fresh thyme
- 1/4 cup whipping cream
- Additional chopped fresh thyme
| dish: soup|
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Adapted from Bon Appétit, November 2005
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 8 ounces fresh chanterelle mushrooms, quartered if large
- 1 teaspoon minced shallot
- 1 garlic clove, minced
| dish: side|
Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper.
Bon Appétit, March 2007
for the brown sugar cream
- 1 tablespoon water
- 1/2 teaspoon unflavored gelatin
- 2 cups heavy whipping cream
- 1/3 cup (packed) golden brown sugar
- 3 large egg whites
for the cakes
- 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
- 1 cup whole milk
- 1 vanilla bean, split lengthwise
- Nonstick vegetable oil spray
- 2/3 cup (packed) golden brown sugar
- 6 tablespoons olive oil
- 1/4 cup lager (mild-flavored beer)
- 1 large egg
- 3/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
| dish: dessert|
For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.
Bon Appétit, Will Goldfarb, September 2007