CSA Members 2009: Newsletter Archive

Autumn Delivery #5

Dear CSA Members,

TODAY IS OUR FINAL DELIVERY FOR THE AUTUMN SHARES!

Wow. Did I complain about the cold last week? This week's delivery is more root and storage focused, since many of our field crops have frozen solid for the time being. We still anticipate having a variety of vegetables once it thaws, but the cold might mean the end of the Winter greens for a bit. We'll hope for a full recovery -- it's hard to tell until the cold snap passes.

If we want to keep warm, all we have to do is keep up with Natalina. She's keeping us hopping as usual. As I type she sits sideways on my lap, alternating between singing "Ed in the Dell" (Ed is our Labrador) and requesting that I sing Frosty the Snowman. When I get the words wrong, she corrects me. She's nearly two and a half, and I think sometimes that she's already smarter than I am.

Our December Holiday delivery is coming up next week. We are still accepting members for December 17th's delivery, but have filled shares for January through May. I'll send out more information to those of you who will receive deliveries next week and beyond.

Thanks for joining us on our Autumn journey. We hope you enjoyed it, and have collected a few things to last you into Winter.

Happy Holidays!

Join us for the 2010 Summer Season!

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

Celery Root and Apple Purée

ingredients

• 2 large celery root
• 3 apples ( 1 lb+)
• 3 Tbsp unsalted butter
• 1 teaspoon salt
• 2/3 cup heavy cream
• 1/3 teaspoon white pepper
• 1/3 teaspoon freshly grated nutmeg
• Garnish: celery leaves

procedure

Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.

Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.

Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.

Adapted from Gourmet, December 2005

Simple Beans

To be used as a side, or served with chips, on tortillas with cheese and toppings, or as desired. If cooking for soup, just cut the cumin and cilantro.

ingredients

• 1 1/2 cups dry beans
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp garlic powder (fresh, high quality -- otherwise use more)
• 1 heaping tsp dried cilantro leaves
• 1/2 tsp salt

procedure

Sort dry beans. Rinse thoroughly and pour into a medium pot. Add water to at least two inches above the level of the beans. Bring to a boil for approximately 5 minutes, then remove from heat. Let stand one hour, then pour out water and refill with new, again two inches over the level of the beans. Bring to a boil and add seasonings. Simmer until liquid is reduced and beans are soft and creamy, one hour or longer. Add additional salt or seasonings as desired.

Squash and Black Bean Stew With Tomatoes and Green Beans

You may elect to make this soup using the bean recipe as listed above, just cut the cumin and cilantro. Please cook beans fully before adding to soup!

ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes in juice
• 2 pounds squash, halved, seeded, peeled, cut into 1-inch pieces (careful peeling isn't critical -- skin is edible on the carnival and delicata squashes)
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1 tablespoon minced seeded jalapeño chili
• 1/2 cup chopped fresh cilantro

procedure

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

Adapted from Bon Appétit, October 1999

Carrots and Rutabagas with Lemon and Honey

I am far too lazy to cut these into matchstick-sized strips. They're lovely in chunks or slices -- they just take longer to cook!

ingredients

• 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
• 1 pound carrots, peeled, cut into matchstick-size strips
• 1/4 cup (1/2 stick) butter
• 1/4 cup fresh lemon juice
• 3 tablespoons honey
• 1 teaspoon grated lemon peel
• 1/2 cup chopped fresh chives

procedure

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

Bon Appétit, November 2001