11 November 2008
Dear CSA Members,
Today we have included honey in your shares. This amazing, light, flavorful honey is from the hives here at the farm, and we have plenty to share. If you would like to purchase additional honey for gifts, please let us know, and we will bring your order with the final delivery next week. Honey is $5.75 for a one pound jar (the size that you have received with your share today).
If you'd like a larger size, please contact us for more information!
What's in the Box:|
We will continue to accept Winter Members this week! Our tentative list for the November delivery includes: Shallots, potatoes, celery, carrots, Brussels sprouts, chanterelle mushrooms, Pears, Parsnips, kale, leeks, parsley, sage, rosemary, and thyme (sorry, I couldn't help it. . . but the list really does include those), sweet dumpling squash, pie pumpkins, storage onions. . . and some delicious recipes that I will be trying over the next two weeks. This is not an exact list, though it should give you a good idea of what we'll deliver.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips
- 3 1/2 cups water
- 1 teaspoon salt
- 1 cup polenta (coarse cornmeal) or yellow cornmeal
- 1 cup part-skim ricotta cheese
- 2 large eggs
- 1 1/2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
- 1/2 cup freshly grated parmesan cheese
| dish: main|
Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella and parmesan. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.
Bon Appétit, November 2002
- 1/4 cup pecan halves, cut crosswise into thirds
- 2 tablespoons unsalted butter
- A pinch of salt
- 1 teaspoon honey
- 1 pound baby Brussels sprouts, trimmed, larger sprouts halved or quartered
- 1/2 teaspoon fresh lemon juice, or to taste
- A grating of fresh black pepper
| dish: side|
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter, a pinch of salt, and a teaspoon of honey to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Adapted from Gourmet, November 2006
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 2 garlic cloves, minced or pressed
- 2 1/2 cups peeled and cubed buttercup squash
- 2 celery stalks, diced
- 1/2 cup peeled and diced carrots
- 2 1/2 cups cubed potatoes
- 1 teaspoon dried oregano
- 1 Tablespoon fresh chopped parsley
- 1/2 teaspoon ground black pepper
- 4 cups low sodium broth (vegetable or chicken)
- 2 cups water
- 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
- Salt to taste
| dish: soup|
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, parsley, pepper, broth, and water and cook until the potatoes are almost done. Add the beans and simmer until the vegetables are tender and the beans are hot. Salt to taste.
Adapted from Epicurious, October 1999, The Moosewood Collective, Moosewood Restaurant Daily Special