CSA Members 2009: Newsletter Archive

Autumn Delivery #1

Dear CSA Members,

Thank you for joining us for our Autumn deliveries!

I got a little carried away with recipes this week, so there's not much room to "chat." This week's vegetables reflect the season, and you'll find lots of recipes to try here or at my favorite online recipe site: Epicurious.com. You will notice that two of the recipes I included below are similar -- I couldn't decide between them, and since they're both delicious, I thought you might want to decide for yourselves. Or, perhaps, combine them, for something in between.

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Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette

ingredients

• 3 tablespoons olive oil, or to taste
• 2 large shallots, chopped fine (about 1/2 cup)
• 1/2 cup dried cranberries (about 2 ounces)
• 4 tablespoons Sherry vinegar, or to taste
• 3 tablespoons water
• 1 tablespoon sugar
• 1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned
• 1/2 teaspoon Dijon mustard
• 1 tablespoon hazelnut oil if desired
• 3 cups baby Bibb lettuce (about 3 medium heads)
• 2 cups frisée (about 2 ounces)
• 2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces

procedure

In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.

In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.

In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

Gourmet, January 1997

Spaghetti with Braised Kale

ingredients

• 1 pound lacinato kale, stripped from stems, cut crosswise into 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 8 large garlic cloves, thinly sliced
• 1/2 pound spaghetti
• 2 teaspoons fresh lemon juice
• Finely grated Parmesan cheese

procedure

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Bon Appétit, October 2009, by Molly Wizenberg

Rutabagas with Caramelized Onions

ingredients

• 4 tablespoons (1/2 stick) butter
• 1 large onion, halved, thinly sliced
• 1 large rutabaga, peeled, halved and cut into 1/2- to 3/4-inch pieces (Carefully!)
• 2 tablespoons honey

procedure

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 2 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper.

Adapted from Bon Appétit, October 1997

Orecchiette with Cauliflower Il Melograno

ingredients

• 2 small heads romanesco cauliflower
• 3/4 pound dried orecchiette ("little ear" pasta)
• 5 tablespoons good-quality extra-virgin olive oil
• 2/3 cup fresh bread crumbs
• 1/4 pound bacon (about 4 slices), chopped
• 2 large garlic cloves, chopped
• Accompaniment: freshly grated Parmesan

procedure

In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta. In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.

While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.

Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.

Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.

Sprinkle pasta with bread crumbs and serve with Parmesan.

Adapted from Gourmet, January 1996