CSA Members 2009: Newsletter Archive

Autumn Delivery #4

Dear CSA Members,

The days keep getting shorter and chillier. We awoke to twenty two degrees this morning, and kept everyone working inside until late morning. Not much to do in the field when the vegetables are frosty. Luckily, we don't get this kind of weather regularly, and many of our vegetables can withstand a little cold. We have to work when we can, however, and our hours are at a minimum on these frosty days.

Despite the temperatures, we have already begun planning for next Summer. Seed catalogs clog our mailbox by the handful -- within a matter of weeks we will clear the table and settle in, catalogs spread on all sides, to begin our orders. When they arrive, we'll seed the onions first, and the first broccoli and celery not long after. Before we know it, Spring will be upon us!

Join us for the 2010 Summer Season!

See our Summer offerings, plus a last chance for Winter shares & sign up now!

Potato Parsnip Purée

ingredients

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound potatoes, peeled and cut into 2-inch pieces
• 1 teaspoon
• 1/2 cup heavy cream
• 2 Tbsp butter
• 1/8 teaspoon black pepper

procedure

Special equipment: a potato ricer or a food mill fitted with medium disk

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart.

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

Drain vegetables in a colander. Force through ricer into cream mixture. Stir to combine well.

Adapted from Gourmet, November 2003

Braised Red Cabbage

ingredients

• 1/4 cup (1/2 stick) butter
• 1 2-pound head of red cabbage, quartered, cored, very thinly sliced
• 1/2 teaspoon (or more) salt
• 3 tablespoons dry red wine or hard cider
• 1 tablespoon red wine vinegar or apple cider vinegar

procedure

Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is crisp-tender and turns bright fuchsia color. Season to taste with pepper and more salt, if desired.

Bon Appétit, February 2005

Provençal Bok Choy

ingredients

• 1 tablespoon extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 1 teaspoon chopped thyme
• 1/2 Turkish bay leaf
• 2 (3-by 1-inch) strips orange zest
• 2-3 heads bok choy, cut crosswise into 2-inch pieces
• 1/2 pound tomatoes, chopped
• 1/6 cup Kalamata olives, pitted and chopped
• 1/4 cup coarsely chopped flat-leaf parsley

procedure

Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.

Gourmet, July 2009, by Paul Grimes

Brussels Sprout Hash with Caramelized Shallots

ingredients

• 4 tablespoons butter, divided
• 1/3 pound shallots, thinly sliced
• Coarse kosher salt
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 1 pound Brussels sprouts, trimmed
• 2 tablespoons extra-virgin olive oil
• 2/3 cup water

procedure

Melt 2 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Adapted from Bon Appétit, Molly Stevens, November 2007

And, for those of you who haven't tried it, I had to share my favorite beet recipe:

Chocolate Beet Cake

(Seriously, it's really, really good.)

ingredients

• 1 tsp vanilla
• 1 3/4 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt (or less)
• Frosting of your choice (optional)
• 1 1/2 cups cooked, peeled, and puréed beets
• 3 oz. unsweetened chocolate
• 3 eggs
• 1 1/2 cups sugar
• 1 cup oil (I like safflower)

procedure

Steam beets until quite tender (45 minutes or so, but it will depend on the size of the beets). Rinse thoroughly with cold water, then slip the skins and stems from the beets (if they do not come off easily, steam the beets a bit longer). Cut into chunks and puree in a food processor or blender. Set aside.

Preheat oven to 350°F. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool and frost as desired.