This is the last installment of the extended share for 2017. We hope you liked it! This has been a good fall in terms of crops and rainfall. Good eatin'!
Share contents: 2 butternut squash, 2 stalks of brussel sprouts, 1 1/2 pounds of broccoli, 1 head of red bibb lettuce, 1 head of red radicchio, 1 bunch of carrots, 2 rutabagas and 1 scarlet turnip, 3 heads of garlic, 1 pound of spinach.
The brussel sprouts can be removed from the stalk using a paring knife. To prepare them, peel off outer leaves that have little spots on them and give them a rinse. You can cook them whole or cut them in half. We like them tossed in olive oil and salt and roasted in a 425 degree oven until tender (15-25 minutes). Or steamed and then sauteed in a little butter and salt n pepper. There are loads of more complicated recipes but they taste so good that simple preparation lets their true flavor shine.
The rutabagas and turnip are great combined with potatoes in a mash or scalloped. If you want to save them for a few weeks, remove the leaves and store them in a bag with the air squeezed out.
The spinach is getting sweeter with cooler temperatures. It is great raw in salad. It is also great lightly sauteed with some garlic and lemon juice.
Thank you for being a part of our CSA this year! The extended share is our favorite part of the season, perhaps because we are nearing a quieter time on the farm where we can relax a little. We hope you have a good end to your year and we see you again next year,
Anne, Aaron, Addiebelle and Cyril Grier
Wednesday, November 8, 2017
Wednesday, November 1, 2017
November 1 or 4 Extended Share 4 out of 5
Share contents: 1 bunch of parsnips, 1 red cabbage, 1 head of sugarloaf radicchio, 1 large kohlrabi, 1 bunch of carrots, 1 bunch of lacinato kale, 4 pounds of carolina ruby sweet potatoes, 1 head of redventure celery, 3 yellow onions, 1 1/2 pounds of masquerade potatoes.
The parsnips are the crazy looking white roots. We transplant them because we have poor results from direct seeding them but the end product is this crazy multi-root thing instead of the typical, more carrot-like roots you see in the store. You can use all parts of the roots and do not need to peel them if you use them in the next week or 2. They just need to be broken apart so you can clean all the soil out from the crevices.
Sugarloaf Radicchio is the light green, oblong head. It is milder than red radicchio but still in the bitter family. We love it as a substitute for romaine lettuce in a Caesar salad.
The kohlrabi is tasting really sweet since the frosty nights have happened. We like to peel it and slice into thin "chips" and eat with hummus, pesto, or quacamole.
Parsnip Soup
Make a broth using all parts of the head of celery. (You can reserve a few stalks to cook with the onions later.) To make the broth, roughly chop the celery and put in a large pot. Cover with water, add a bay leaf and some salt and black pepper. Bring to a boil and then let simmer for an hour or so. Strain, reserving all the liquid for your soup.
Boil 1 1/2 pounds of potatoes and 1 pound of parsnips until soft enough to puree.
Saute 2-3 yellow onions in coconut oil. Add a pinch of nutmeg.
Puree potatoes, parsnips, and onions. Add enough celery broth to make it possible to puree.
Return puree to pot, add stock to desired consistency. Salt and pepper to taste.
The parsnips are the crazy looking white roots. We transplant them because we have poor results from direct seeding them but the end product is this crazy multi-root thing instead of the typical, more carrot-like roots you see in the store. You can use all parts of the roots and do not need to peel them if you use them in the next week or 2. They just need to be broken apart so you can clean all the soil out from the crevices.
Sugarloaf Radicchio is the light green, oblong head. It is milder than red radicchio but still in the bitter family. We love it as a substitute for romaine lettuce in a Caesar salad.
The kohlrabi is tasting really sweet since the frosty nights have happened. We like to peel it and slice into thin "chips" and eat with hummus, pesto, or quacamole.
Parsnip Soup
Make a broth using all parts of the head of celery. (You can reserve a few stalks to cook with the onions later.) To make the broth, roughly chop the celery and put in a large pot. Cover with water, add a bay leaf and some salt and black pepper. Bring to a boil and then let simmer for an hour or so. Strain, reserving all the liquid for your soup.
Boil 1 1/2 pounds of potatoes and 1 pound of parsnips until soft enough to puree.
Saute 2-3 yellow onions in coconut oil. Add a pinch of nutmeg.
Puree potatoes, parsnips, and onions. Add enough celery broth to make it possible to puree.
Return puree to pot, add stock to desired consistency. Salt and pepper to taste.
Wednesday, October 25, 2017
October 25 or 28 Extended Share CSA
This weeks' contents:
1 head of cabbage, 1 bunch of collards or kale, 1 bunch of carrots, 1 bunch of hakurei turnips, 2 pounds red onions, 1/2 pound garlic, 3 pounds potato mix, 1 bunch of fresh fennel seed, 1 head of romaine lettuce, 1 head of mini red bibb.
Store everything but the garlic in the refrigerator. You can dry the fennel seed for later use. It makes a great little treat just to chew on fresh. Also makes great tea.
Mashed potatoes with garlic.
Kale or collard and garlic pesto to dip carrots and hakurei turnips in.
Sauteed cabbage and red onions with a little cider vinegar.
Mashed potatoes rolled up in fresh romaine leaves and dipped in vinaigrette.
Caramelized garlic tossed with pasta.
Fresh fennel seed tea.
Cabbage, carrot, and turnip slaw.
1 head of cabbage, 1 bunch of collards or kale, 1 bunch of carrots, 1 bunch of hakurei turnips, 2 pounds red onions, 1/2 pound garlic, 3 pounds potato mix, 1 bunch of fresh fennel seed, 1 head of romaine lettuce, 1 head of mini red bibb.
Store everything but the garlic in the refrigerator. You can dry the fennel seed for later use. It makes a great little treat just to chew on fresh. Also makes great tea.
Mashed potatoes with garlic.
Kale or collard and garlic pesto to dip carrots and hakurei turnips in.
Sauteed cabbage and red onions with a little cider vinegar.
Mashed potatoes rolled up in fresh romaine leaves and dipped in vinaigrette.
Caramelized garlic tossed with pasta.
Fresh fennel seed tea.
Cabbage, carrot, and turnip slaw.
Wednesday, October 18, 2017
October 18 or 21 extended share
Contents: 3 large golden beets, 1 head of napa cabbage, 1 daikon radish, 1 bunch of carrots, 1 pound of spinach, 2 pounds of purple sweet potatoes, 2 pounds of japanese sweet potatoes, 2 celeriac, 1/2 pound of shallots, 1 small head of romanesco and cauliflower.
Storage: Sweet potatoes will keep best on your counter or in a cabinet. All else will store best in refrigerator.
You have the ingredients in this weeks' share to make kimchi if you desire. Daikon, napa, carrots, and shallots. There are recipes on line or in Sandor Katz' book "Wild Fermentation".
Celery Root Puree
from Root to Leaf by Steven Satterfield
1 medium (or 2 small) celery root
About 4 cups whole milk
Peel the celery root until it is smooth. Cut into 1 inch pieces and place in a medium saucepan. Pour the milk into the pan, just up to the level of the celery root pieces. Cook on low heat for 40 to 50 minutes or until tender. Transfer the solids to a blender and blend in batches. Add just enough of the cooking liquid to allow the solids to move around freely and puree until smooth.
This creamy puree can be used as a pasta filling or as a sauce underneath roasted winter vegetables, or served with fish, meat, or fowl. Because this root has a savory quality, I usually do not add salt.
Storage: Sweet potatoes will keep best on your counter or in a cabinet. All else will store best in refrigerator.
You have the ingredients in this weeks' share to make kimchi if you desire. Daikon, napa, carrots, and shallots. There are recipes on line or in Sandor Katz' book "Wild Fermentation".
Celery Root Puree
from Root to Leaf by Steven Satterfield
1 medium (or 2 small) celery root
About 4 cups whole milk
Peel the celery root until it is smooth. Cut into 1 inch pieces and place in a medium saucepan. Pour the milk into the pan, just up to the level of the celery root pieces. Cook on low heat for 40 to 50 minutes or until tender. Transfer the solids to a blender and blend in batches. Add just enough of the cooking liquid to allow the solids to move around freely and puree until smooth.
This creamy puree can be used as a pasta filling or as a sauce underneath roasted winter vegetables, or served with fish, meat, or fowl. Because this root has a savory quality, I usually do not add salt.
Wednesday, October 11, 2017
October 11 or 14 first extended share
Contents: 1 1/2 pounds green snap beans, 1 1/2 pounds of broccoli florets, 1 pint of sugar snap peas, 1 bunch of carrots, 1 bunch of mixed radish, 2 kohlrabi, 1 head of green bibb lettuce, 1 head of radicchio, 2 pounds of russet potatoes.
Storage: all things in refrigerator. remove tops from carrots and radishes if you're keeping them more than a few days.
These beans in your share this week are quite possibly the prettiest beans we have ever grown. Certainly the prettiest of 2017. They taste good too!
Radicchio is the small red head in your share. It is in the chicory family and so is bitter. It is good grilled with olive oil, salt and pepper drizzled on it. It is also great raw in a salad with apple or pear, toasted walnuts, blue cheese, and balsamic vinegar dressing.
Peeled and shredded kohlrabi, thinly sliced radishes and radish greens, and sugar snap peas cut on the diagonal or julienned are all great combined and dressed with a vinaigrette or mayonnaise slaw dressing.
Storage: all things in refrigerator. remove tops from carrots and radishes if you're keeping them more than a few days.
These beans in your share this week are quite possibly the prettiest beans we have ever grown. Certainly the prettiest of 2017. They taste good too!
Radicchio is the small red head in your share. It is in the chicory family and so is bitter. It is good grilled with olive oil, salt and pepper drizzled on it. It is also great raw in a salad with apple or pear, toasted walnuts, blue cheese, and balsamic vinegar dressing.
Peeled and shredded kohlrabi, thinly sliced radishes and radish greens, and sugar snap peas cut on the diagonal or julienned are all great combined and dressed with a vinaigrette or mayonnaise slaw dressing.
Wednesday, October 4, 2017
October 4 or 7 Last Box of the Season
This weeks' share includes: 3 pounds of Carolina Ruby sweet potatoes, 1 Long Island Cheese pumpkin, 1 bunch of carrots, 1 bunch of purple radishes, 1 pound of broccoli, 1 bunch of collard greens, 1 head of garlic, 2 red onions.
Storage: The sweet potatoes need another week to "cure" until they taste sweet so leave them in a dry, not so cool spot (a corner of your counter or the cabinet beside your fridge or dish washer) to finish converting their starches to sugars. The pumpkin can be eaten now or allowed to continue its "curing" process. If kept in a dry, coolish spot it will continue to sweeten over the next month. It can be eaten now though if you want. Garlic can be kept out. All else in the refrigerator.
The pumpkin makes great soup or pie. The texture seems a bit stringy when you scoop it from the baked skin but when pureed it becomes smooth.
The garlic in your share this week is a different variety than you've been getting. It is German White and should be easier to peel.
The purple radishes are mild and the greens are nice. Try making a salad using both. If you cut the greens into thin ribbons and let them sit a few minutes with a sprinkling of salt and then massage them a little, the spines on the leaves will go away.
The lemon vinaigrette from last weeks' blog entry makes a fine dressing on lightly steamed broccoli. Our kids gobbled it up.
Recipe for Sweet Potato and Black Bean Stew with Collards
This recipe is a good guideline. You can omit and add on some of the ingredients they call for. I add collard greens that are cut into thin ribbons and let cook in the simmering stew for the last 20 minutes or so.
So, we've made it thru another year with you as our weekly anchor. There have been some real challenges as usual and some real losses as usual. But we managed to bring you and you to pick up from us 22 weeks of vegetables. Thank you! It has been a pleasure to grow food for you. Your participation in our CSA gives meaning to our work. If you have credit left, you can spend it up until December 16 at the NATM on UNCA's campus. After this week, Gaining Ground will be only at that market for the rest of 2017. Again, Thank You! We hope you have a beautiful Autumn!
Storage: The sweet potatoes need another week to "cure" until they taste sweet so leave them in a dry, not so cool spot (a corner of your counter or the cabinet beside your fridge or dish washer) to finish converting their starches to sugars. The pumpkin can be eaten now or allowed to continue its "curing" process. If kept in a dry, coolish spot it will continue to sweeten over the next month. It can be eaten now though if you want. Garlic can be kept out. All else in the refrigerator.
The pumpkin makes great soup or pie. The texture seems a bit stringy when you scoop it from the baked skin but when pureed it becomes smooth.
The garlic in your share this week is a different variety than you've been getting. It is German White and should be easier to peel.
The purple radishes are mild and the greens are nice. Try making a salad using both. If you cut the greens into thin ribbons and let them sit a few minutes with a sprinkling of salt and then massage them a little, the spines on the leaves will go away.
The lemon vinaigrette from last weeks' blog entry makes a fine dressing on lightly steamed broccoli. Our kids gobbled it up.
Recipe for Sweet Potato and Black Bean Stew with Collards
This recipe is a good guideline. You can omit and add on some of the ingredients they call for. I add collard greens that are cut into thin ribbons and let cook in the simmering stew for the last 20 minutes or so.
So, we've made it thru another year with you as our weekly anchor. There have been some real challenges as usual and some real losses as usual. But we managed to bring you and you to pick up from us 22 weeks of vegetables. Thank you! It has been a pleasure to grow food for you. Your participation in our CSA gives meaning to our work. If you have credit left, you can spend it up until December 16 at the NATM on UNCA's campus. After this week, Gaining Ground will be only at that market for the rest of 2017. Again, Thank You! We hope you have a beautiful Autumn!
Wednesday, September 27, 2017
September 27 or 30
This weeks' share: 1 pound broccoli, 1 bunch baby carrots, 1 bunch turnips, 1 watermelon radish, 1 head of green bibb lettuce, 1 pound braising greens, 1 kohlrabi, 1 pound onions, 2 heads of garlic.
Storage: All things except garlic and onions in the refrigerator, in bags with air squeezed out.
The turnip bunch includes 1 scarlet turnip and several japanese white turnips that are quite mild. These are great for eating raw in salads or dipped in pesto. They are also good in soup or roasted or braised.
The braising greens are mustards, tatsoi, leaf napa, arugula, baby bok choy. The mix would be good sauteed with a little (or a lot) of garlic. Also would be a good addition to soup. The baby bok choy heads will need to be cut into individual leaves.
Watermelon radishes are a bit stronger in flavor than the french breakfast radishes. They are good sliced very thin or shredded into salads.
Watermelon radish, Baby turnip, And Kohlrabi Slaw
Remove the greens from 1 watermelon radish, wash the radish, and thinly slice into coins
Remove the greens from the turnips and wash the tops and set aside.
Wash the turnips and thinly slice into coins.
Shake excess water from the turnip greens and slice into thin ribbons.
Remove the greens from the kohlrabi, peel, and shred.
Combine all the vegetables in a bowl.
Thinly slice 1 small red onion and add to bowl.
Make a dressing of Lemon Vinaigrette from Root to Leaf
Makes 1 1/2 cups (more than enough for this salad)
zest of 1 lemon
1/2 cup freshly squeezed lemon
1 garlic clove
1 tablespoon dijon mustard
1 teaspoon champagne vinegar
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
1 cup extra virgin olive oil
In a blender, combine the lemon zest, lemon juice, garlic, mustard, vinegar, salt and pepper. Cover and blend at medium speed until all the ingredients are smooth. With the motor running, slowly add the olive oil in a steady stream until the dressing emulsifies- it will be a lemony yellow and a little creamy. Taste for seasoning.
Pour desired amount of dressing over the vegetables and combine well. Extra dressing can be stored in an airtight jar for a week and used on other salads!
Next week is the last share of the regular season CSA.
Storage: All things except garlic and onions in the refrigerator, in bags with air squeezed out.
The turnip bunch includes 1 scarlet turnip and several japanese white turnips that are quite mild. These are great for eating raw in salads or dipped in pesto. They are also good in soup or roasted or braised.
The braising greens are mustards, tatsoi, leaf napa, arugula, baby bok choy. The mix would be good sauteed with a little (or a lot) of garlic. Also would be a good addition to soup. The baby bok choy heads will need to be cut into individual leaves.
Watermelon radishes are a bit stronger in flavor than the french breakfast radishes. They are good sliced very thin or shredded into salads.
Watermelon radish, Baby turnip, And Kohlrabi Slaw
Remove the greens from 1 watermelon radish, wash the radish, and thinly slice into coins
Remove the greens from the turnips and wash the tops and set aside.
Wash the turnips and thinly slice into coins.
Shake excess water from the turnip greens and slice into thin ribbons.
Remove the greens from the kohlrabi, peel, and shred.
Combine all the vegetables in a bowl.
Thinly slice 1 small red onion and add to bowl.
Make a dressing of Lemon Vinaigrette from Root to Leaf
Makes 1 1/2 cups (more than enough for this salad)
zest of 1 lemon
1/2 cup freshly squeezed lemon
1 garlic clove
1 tablespoon dijon mustard
1 teaspoon champagne vinegar
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
1 cup extra virgin olive oil
In a blender, combine the lemon zest, lemon juice, garlic, mustard, vinegar, salt and pepper. Cover and blend at medium speed until all the ingredients are smooth. With the motor running, slowly add the olive oil in a steady stream until the dressing emulsifies- it will be a lemony yellow and a little creamy. Taste for seasoning.
Pour desired amount of dressing over the vegetables and combine well. Extra dressing can be stored in an airtight jar for a week and used on other salads!
Next week is the last share of the regular season CSA.
Wednesday, September 20, 2017
September 20 or 23
The waiting continues...diversity is a little hard to find right now in quantities large enough for the CSA boxes. Cyril and I did see a few heads of broccoli yesterday and we will be digging the first sweet potatoes this week so you'll get some in one of the last 2 boxes of the regular season share.
This week: 1 head of romaine lettuce, 1 bunch of radish, 1 head of bok choy, 2 pounds of onions (red and yellow), 4 pounds of potatoes (papa cacho fingerlings and satina), 1 bunch of sorrel.
Help yourself to hot peppers if you'd like some! Those who don't generally pick up at makret, stop by for hot peppers or let us know you want some.
Storage: everything in the refrigerator.
Sorrel and potato soup, sorrel pesto over oven roasted fingerlings, radish/red onion/sorrel salad, mashed potatoes rolled up in romaine leaves served with a spicy radish slaw...
Apple, Bok Choy, and Radish Slaw
from Steven Satterfield's Root to Leaf
1/4 cup apple cider vinegar
1 medium tart, crisp apple
1 medium watermelon radish (or several smaller radishes)
1 medium head of bok choy
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Place the apple cider in a medium bowl. Quarter and de-seed the apple. Thinly slice the apple quarters. Julienne the apple slices into matchsticks. Thinly slice the radishes, then cut the thin slices into matchsticks; add to the bowl with the apple and vinegar. Trim the bok choy by removing the core at the base. Separate each leaf and rinse well. Cut each leaf lengthwise down the center of the rib. Lay the trimmed leaves one on top of another and cut them crosswise into thin pieces. Add the leaves to the bowl, season with salt and pepper, and toss with the olive oil.
This week: 1 head of romaine lettuce, 1 bunch of radish, 1 head of bok choy, 2 pounds of onions (red and yellow), 4 pounds of potatoes (papa cacho fingerlings and satina), 1 bunch of sorrel.
Help yourself to hot peppers if you'd like some! Those who don't generally pick up at makret, stop by for hot peppers or let us know you want some.
Storage: everything in the refrigerator.
Sorrel and potato soup, sorrel pesto over oven roasted fingerlings, radish/red onion/sorrel salad, mashed potatoes rolled up in romaine leaves served with a spicy radish slaw...
Apple, Bok Choy, and Radish Slaw
from Steven Satterfield's Root to Leaf
1/4 cup apple cider vinegar
1 medium tart, crisp apple
1 medium watermelon radish (or several smaller radishes)
1 medium head of bok choy
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Place the apple cider in a medium bowl. Quarter and de-seed the apple. Thinly slice the apple quarters. Julienne the apple slices into matchsticks. Thinly slice the radishes, then cut the thin slices into matchsticks; add to the bowl with the apple and vinegar. Trim the bok choy by removing the core at the base. Separate each leaf and rinse well. Cut each leaf lengthwise down the center of the rib. Lay the trimmed leaves one on top of another and cut them crosswise into thin pieces. Add the leaves to the bowl, season with salt and pepper, and toss with the olive oil.
Wednesday, September 13, 2017
September 13 or 16 CSA
This weeks' share: 1 bunch of radishes, 1/2 pound cut lettuce, 1/3 pound arugula, 1 pound of goose beans, 1 small fennel bulb, 1/2 pound of garlic, 2 butternut squash.
Storage: garlic and butternut out of refrigerator, all else in refrigerator. We do not have a giant lettuce spinner so the lettuce and arugula are rather wet. If you'd like them to keep longer, either spin them yourself or put a cloth or paper towel in the bags to take up some of the moisture.
Goose Beans need to have their strings pulled off. The pods that have blushed to mostly pink can be shelled and the pod discarded. The pods that are still green can be snapped and cooked with the beans in them. Pole beans are high in iron, fiber, and protein.
I like to string and snap / shell the goose beans, place them in a pot of water that just covers the beans along with an onion and a bay leaf. Bring to a boil, turn down to a simmer and let simmer until tender; about 45 minutes.
In the mean time I peel and dice several cloves of garlic and place in a pool of olive oil. Add to that the zest of half a lemon, the juice of a whole lemon, course salt to taste and black pepper.
When the beans are to desired tenderness, strain off the water (save the water!, which by now has good flavor and makes good soup broth or rice cooking water).
Put the beans in a bowl and pour the garlic dressing over them. Stir well and let sit 30 minutes to marinate. Enjoy with some good, crusty bread. Nice with a side of fresh radish...
Storage: garlic and butternut out of refrigerator, all else in refrigerator. We do not have a giant lettuce spinner so the lettuce and arugula are rather wet. If you'd like them to keep longer, either spin them yourself or put a cloth or paper towel in the bags to take up some of the moisture.
Goose Beans need to have their strings pulled off. The pods that have blushed to mostly pink can be shelled and the pod discarded. The pods that are still green can be snapped and cooked with the beans in them. Pole beans are high in iron, fiber, and protein.
I like to string and snap / shell the goose beans, place them in a pot of water that just covers the beans along with an onion and a bay leaf. Bring to a boil, turn down to a simmer and let simmer until tender; about 45 minutes.
In the mean time I peel and dice several cloves of garlic and place in a pool of olive oil. Add to that the zest of half a lemon, the juice of a whole lemon, course salt to taste and black pepper.
When the beans are to desired tenderness, strain off the water (save the water!, which by now has good flavor and makes good soup broth or rice cooking water).
Put the beans in a bowl and pour the garlic dressing over them. Stir well and let sit 30 minutes to marinate. Enjoy with some good, crusty bread. Nice with a side of fresh radish...
Wednesday, September 6, 2017
September 6 or 9 CSA
This weeks' share contains: 1 pound of curly green kale, 1 head of Chinese golden celery, 2 pounds of Papa Cacho fingerling potatoes, Sweet peppers, 1 pound of summer squash, 1 pound of red onions.
Storage: all but red onions and peppers need to be refrigerated. If you plan to keep the onions longer than a week, they will last longer refrigerated. Same with the peppers.
Celery, Apple, Pecan and Watercress Salad
from Chez Panisse, what would I do without this cookbook?
(You can substitute kale for watercress in this salad)
2/3 cup pecan halves
1 tart, crisp apple
several ribs of the golden celery
1/2 cup Creme Fraiche
Juice of 1/2 lemon
1 tablespoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
1 bunch watercress, thick stems removed (or several kale leaves, thick stems removed and leaves torn into smallish pieces)
Heat the oven to 300. Place the pecans on a baking sheet on the middle rack of the oven. Roast until lightly browned, about 10 minutes. Let cool. Meanwhile, cut the apple into quarters and remove the seeds and core from each quarter. Slice each quarter into 3 pieces lengthwise, then cut in half crosswise.
Trim the ends from the celery ribs, wash the ribs, and slice into small pieces. In a large bowl, combine the apples, celery, and pecans. In a small bowl, mix together the creme fraiche, lemon juice, honey, salt, and pepper. Spoon the dressing into the celery mixture and stir well to combine. Toss with the watercress just before serving, or with the kale 10 minutes before serving. Taste for seasoning.
The Papa Cacho potatoes are a fingerling type so they have a waxier texture. They make great potato salad and are great roasted.
The golden celery is great in stir fries, soups, and small amounts in salad.
This is the last of the summer squash. We've been enjoying it sauteed with red onion and sweet peppers and a little salt and pepper.
Storage: all but red onions and peppers need to be refrigerated. If you plan to keep the onions longer than a week, they will last longer refrigerated. Same with the peppers.
Celery, Apple, Pecan and Watercress Salad
from Chez Panisse, what would I do without this cookbook?
(You can substitute kale for watercress in this salad)
2/3 cup pecan halves
1 tart, crisp apple
several ribs of the golden celery
1/2 cup Creme Fraiche
Juice of 1/2 lemon
1 tablespoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
1 bunch watercress, thick stems removed (or several kale leaves, thick stems removed and leaves torn into smallish pieces)
Heat the oven to 300. Place the pecans on a baking sheet on the middle rack of the oven. Roast until lightly browned, about 10 minutes. Let cool. Meanwhile, cut the apple into quarters and remove the seeds and core from each quarter. Slice each quarter into 3 pieces lengthwise, then cut in half crosswise.
Trim the ends from the celery ribs, wash the ribs, and slice into small pieces. In a large bowl, combine the apples, celery, and pecans. In a small bowl, mix together the creme fraiche, lemon juice, honey, salt, and pepper. Spoon the dressing into the celery mixture and stir well to combine. Toss with the watercress just before serving, or with the kale 10 minutes before serving. Taste for seasoning.
The Papa Cacho potatoes are a fingerling type so they have a waxier texture. They make great potato salad and are great roasted.
The golden celery is great in stir fries, soups, and small amounts in salad.
This is the last of the summer squash. We've been enjoying it sauteed with red onion and sweet peppers and a little salt and pepper.
Wednesday, August 30, 2017
August 30 or September 2
Share contents: 1 pound of half runner beans, 3/4 pound of okra, 1 1/2 pounds of sweet peppers, 2 pounds of Desiree potatoes, 3 bulbs of garlic, 1 butternut squash, 1 cucumber.
Storage: peppers, garlic, and squash out of fridge and out of direct sunlight. All else in fridge. If you're going to be a few days before eating the okra, switch it from the plastic bag to a paper one or a bowl.
Half runner beans are a small green bean of big popularity in the south. They are typically prepared in a broth with smoked pork bacon or jowl and onion and cooked slow and long. They are also good prepared in many other ways that green beans are used and have great flavor on their own. In the ones I have cooked so far, some have string and some do not. I think the fuller the bean pod is with formed beans, the more likely it has a string.
Following is a recipe from Steven Satterfield's Root to Leaf Cookbook
Green Beans, Roasted Pepper, and Potato Salad
1/2 pound potatoes
1/2 cup apple cider vinegar
1/4 cup kosher salt
1 anchovy fillet
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 small shallot, minced
1/4 cup parsley leaves, roughly chopped
3 tablespoons extra virgin olive oil
2 roasted red or yellow bell peppers, cleaned and seeded
2 cups blanched green beans
Chop the potatoes into chunks of desired size. Place in a saucepan and cover with cold water by 2 inches. Add the vinegar and salt to the water and place over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then drain well in a colander and set aside.
In a small bowl, mash the anchovy fillet with the back of a fork. Make the dressing by adding the citrus juice and zest, shallot, chopped parsley, and olive oil to the bowl and whisk to combine.
Toss the potatoes with the dressing while they're still warm.
Slice the roasted peppers into thin strips, about the same size as the green beans. Toss the blanched green beans and peppers together, including any juice from roasting the peppers, then add to the potato mixture and toss to combine. Taste for seasoning and adjust as needed. Serve at room temperature.
I think that next week you'll start seeing greens and leaves in the shares again. We are in the late summer portion of the year where it is difficult to have pretty greens due to the heat. If you aren't in the mood for eating all the potatoes that are coming at you these weeks, they will keep for months in a drawer in your refrigerator (not in a plastic bag). Also, the garlic will keep if stored in a dry and cool-ish spot out of direct sun.
The hot peppers continue so help yourself to a few at market if you'd like.
Storage: peppers, garlic, and squash out of fridge and out of direct sunlight. All else in fridge. If you're going to be a few days before eating the okra, switch it from the plastic bag to a paper one or a bowl.
Half runner beans are a small green bean of big popularity in the south. They are typically prepared in a broth with smoked pork bacon or jowl and onion and cooked slow and long. They are also good prepared in many other ways that green beans are used and have great flavor on their own. In the ones I have cooked so far, some have string and some do not. I think the fuller the bean pod is with formed beans, the more likely it has a string.
Following is a recipe from Steven Satterfield's Root to Leaf Cookbook
Green Beans, Roasted Pepper, and Potato Salad
1/2 pound potatoes
1/2 cup apple cider vinegar
1/4 cup kosher salt
1 anchovy fillet
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 small shallot, minced
1/4 cup parsley leaves, roughly chopped
3 tablespoons extra virgin olive oil
2 roasted red or yellow bell peppers, cleaned and seeded
2 cups blanched green beans
Chop the potatoes into chunks of desired size. Place in a saucepan and cover with cold water by 2 inches. Add the vinegar and salt to the water and place over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then drain well in a colander and set aside.
In a small bowl, mash the anchovy fillet with the back of a fork. Make the dressing by adding the citrus juice and zest, shallot, chopped parsley, and olive oil to the bowl and whisk to combine.
Toss the potatoes with the dressing while they're still warm.
Slice the roasted peppers into thin strips, about the same size as the green beans. Toss the blanched green beans and peppers together, including any juice from roasting the peppers, then add to the potato mixture and toss to combine. Taste for seasoning and adjust as needed. Serve at room temperature.
I think that next week you'll start seeing greens and leaves in the shares again. We are in the late summer portion of the year where it is difficult to have pretty greens due to the heat. If you aren't in the mood for eating all the potatoes that are coming at you these weeks, they will keep for months in a drawer in your refrigerator (not in a plastic bag). Also, the garlic will keep if stored in a dry and cool-ish spot out of direct sun.
The hot peppers continue so help yourself to a few at market if you'd like.
Wednesday, August 23, 2017
August 23 or 26 CSA
Share contents: 1 pound of summer squashes, 1 pound of green beans, 1 pound of sweet onions, 1 butternut squash, 3/4 pound of Sweet Italian peppers, 1 1/2 pound of Papa Cacho fingerling potatoes, salad tomatoes (orange ones are Clementine, red ones are Mountain Magic).
Storage: Butternut squash, peppers, and tomatoes can be kept out on your counter not in direct sun. All else should be refrigerated.
Beans: we don't have enough of any one variety to give the whole CSA the same kind. So...those of you picking up at RAD today will have Romano beans which are a snap bean. Those of you who pick up at Catawba or the farm will have Goose beans which are a delicious heirloom pole bean variety that needs to be de-strung before preparing. Some of the smaller ones haven't developed a string yet but if you can see the from of a bean inside the pod, chances are their a string to pull off the top and bottom of the pod. The entire pod and beans within are edible.
The Papa Cacho fingerlings have a waxy texture and great flavor. They are great oven roasted, boiled until just soft and smashed with a spatula and fried, in potato salad.
The sweet onions are very mild. We mostly use them raw in salads around here. A lot of their flavor is lost in cooking.
The butternut have been sitting for a few weeks and now and are ready to eat.
Summer Squash and Pepper Salad
Prepare 1 dry cup of bulgur wheat or quinoa or brown short grain rice. While it is cooking and cooling, prepare the rest of the ingredients.
4 to 6 summer squashes, finely diced
1 sweet red pepper, stem and seeds removed, finely diced
1 sweet onion, very finely diced
1/2 cup of dill, parsley, mint (combination of the three or just one)
2 Tablespoons extra virgin olive oil
Juice of 1 lime or lemon
salt and pepper
Combine the cooked grain and vegetables in a large bowl. Toss to combine.
Whisk the herb(s), olive oil, and citrus juice in a small bowl. Pour the dressing over the salad. Add salt and black pepper to taste and combine all together. Let sit for 15 minutes, taste and adjust seasoning as needed. Serve at room temperature.
Storage: Butternut squash, peppers, and tomatoes can be kept out on your counter not in direct sun. All else should be refrigerated.
Beans: we don't have enough of any one variety to give the whole CSA the same kind. So...those of you picking up at RAD today will have Romano beans which are a snap bean. Those of you who pick up at Catawba or the farm will have Goose beans which are a delicious heirloom pole bean variety that needs to be de-strung before preparing. Some of the smaller ones haven't developed a string yet but if you can see the from of a bean inside the pod, chances are their a string to pull off the top and bottom of the pod. The entire pod and beans within are edible.
The Papa Cacho fingerlings have a waxy texture and great flavor. They are great oven roasted, boiled until just soft and smashed with a spatula and fried, in potato salad.
The sweet onions are very mild. We mostly use them raw in salads around here. A lot of their flavor is lost in cooking.
The butternut have been sitting for a few weeks and now and are ready to eat.
Summer Squash and Pepper Salad
Prepare 1 dry cup of bulgur wheat or quinoa or brown short grain rice. While it is cooking and cooling, prepare the rest of the ingredients.
4 to 6 summer squashes, finely diced
1 sweet red pepper, stem and seeds removed, finely diced
1 sweet onion, very finely diced
1/2 cup of dill, parsley, mint (combination of the three or just one)
2 Tablespoons extra virgin olive oil
Juice of 1 lime or lemon
salt and pepper
Combine the cooked grain and vegetables in a large bowl. Toss to combine.
Whisk the herb(s), olive oil, and citrus juice in a small bowl. Pour the dressing over the salad. Add salt and black pepper to taste and combine all together. Let sit for 15 minutes, taste and adjust seasoning as needed. Serve at room temperature.
Wednesday, August 16, 2017
August 16 or 19
Share contents: 2 and 1/2 pounds of potatoes ( a mix of Nicola and Red Maria), 1 pound of yellow onions, 1 Italian eggplant, 3 pounds of Opalka paste tomatoes, sweet peppers (1 round of Hungary pimento, 1 sweet Italian, several Jimmy Nardello), 1 cantaloupe.
those of you who pick up on Saturday got your melon last Saturday
Storage: Potatoes should be refrigerated if you're not going to eat them this week. Onions can be kept out but will burn your eyes less when chopping them if you keep them refrigerated. Melon should be eaten within 2 days or refrigerated. Peppers, eggplant and tomatoes can be kept on your counter.
We are in the part of the season where there is not much green to eat. Kales and chard are growing. There will be baby beets with tops again soon and radishes in September. We just planted lots of head lettuce. So, feast on these hot weather veggies and know cooler crops are on the way!
Eggplant, Tomato, and Onion Gratin
From Chez Panisse
3 onions
3 cloves of garlic
2 to 3 tablespoons unsalted butter
2 to 3 tablespoons olive oil
2 or 3 sprigs thyme
1 bay leaf
1 globe eggplant or 3 Japanese eggplant
3 ripe tomatoes
Peel and chop the onions and garlic very fine. Stew them over medium heat for about 5 minutes, until soft, in half the butter and olive oil, with the leaves of the thyme, the bay leaf, and salt and pepper.
Slice the eggplant into 1/4 inch thick rounds. Slice the tomatoes slightly thicker.
Preheat the oven to 400. Butter a shallow gratin dish. (Or pyrex or pie pan.)
Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternate tomato and eggplant slices. Each slice should cover 2/3 of the preceding one. Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until the eggplant is soft enough to be cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier if the tomatoes are giving up too much liquid. Brush or spoon the juices over the top occasionally to prevent the top layer from drying out. This gratin should be moist but not watery. Serves 6 to 8.
those of you who pick up on Saturday got your melon last Saturday
Storage: Potatoes should be refrigerated if you're not going to eat them this week. Onions can be kept out but will burn your eyes less when chopping them if you keep them refrigerated. Melon should be eaten within 2 days or refrigerated. Peppers, eggplant and tomatoes can be kept on your counter.
We are in the part of the season where there is not much green to eat. Kales and chard are growing. There will be baby beets with tops again soon and radishes in September. We just planted lots of head lettuce. So, feast on these hot weather veggies and know cooler crops are on the way!
Eggplant, Tomato, and Onion Gratin
From Chez Panisse
3 onions
3 cloves of garlic
2 to 3 tablespoons unsalted butter
2 to 3 tablespoons olive oil
2 or 3 sprigs thyme
1 bay leaf
1 globe eggplant or 3 Japanese eggplant
3 ripe tomatoes
Peel and chop the onions and garlic very fine. Stew them over medium heat for about 5 minutes, until soft, in half the butter and olive oil, with the leaves of the thyme, the bay leaf, and salt and pepper.
Slice the eggplant into 1/4 inch thick rounds. Slice the tomatoes slightly thicker.
Preheat the oven to 400. Butter a shallow gratin dish. (Or pyrex or pie pan.)
Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternate tomato and eggplant slices. Each slice should cover 2/3 of the preceding one. Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until the eggplant is soft enough to be cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier if the tomatoes are giving up too much liquid. Brush or spoon the juices over the top occasionally to prevent the top layer from drying out. This gratin should be moist but not watery. Serves 6 to 8.
Wednesday, August 9, 2017
August 9 or 12 CSA
Your share this week includes: 1 yellow bell pepper, 1 antohi romania sweet pepper, 1 pound of red onions, 1 bunch of parsley, 2 small bulbs of fennel, 1/2 pound of okra, 1 head of garlic, 2 acorn squash, 3 pounds of a mix of japanese black trifele and garden peach tomatoes.
(You'll be weighing out your own tomatoes at the market pick-ups...those of you picking up elsewhere will have a paper bag with the tomatoes in it.)
Storage: fennel and parsley in bag with the air squeezed out in your refrigerator. Okra in your fridge. If its going to be a few days until you eat the okra, transfer it to a bowl or a paper bag...it will get moldy quicker in the plastic bag. All other things can be kept on your counter.
Acorn squash is the first of many winter squashes you'll get the rest of this CSA year. They do not keep well so eat them soon. There will be other varieties later that you can keep for longer. Both of the peppers are sweet. If you want hot peppers, you are welcome to take a few from the market stand. If you want a large quantity for hot sauce or such, let me know and we'll give you a discount price.
Pepper and Onion Salad
from Chez Panisse Vegetables
Seed and slice thin some peppers of different colors and varieties. Slice a small to medium red onion very thin and toss together with the pepper slices, some pitted nicoise olives, and a spoonful of capers rinsed of brine.
Make a vinaigrette with red wine vinegar and good olive oil, and season with chopped garlic and jalapeno pepper(or another hot pepper variety) and red pepper flakes. Taste and season with salt and pepper. Cut basil leaves (or parsley) into a chiffonade and sprinkle over the salad. This salad should be spicy and robust; taste and adjust the seasoning if necessary.
An Okra Recipe on Epicurious
The share this week also has just about all the ingredients for a good gumbo. Or you can just oven roast the okra in a hot oven for about 20 minutes tossed in olive oil and salt.
This week is the 14th box of 22. Over the next few weeks we'll be harvesting all the winter squash varieties and you'll see those in your share. There will be sweet potatoes in the last couple of boxes. Pole beans are on their way. Greens and lettuce will return in September. Carrots and beets and radishes are sprouting in this cool and wet weather...
(You'll be weighing out your own tomatoes at the market pick-ups...those of you picking up elsewhere will have a paper bag with the tomatoes in it.)
Storage: fennel and parsley in bag with the air squeezed out in your refrigerator. Okra in your fridge. If its going to be a few days until you eat the okra, transfer it to a bowl or a paper bag...it will get moldy quicker in the plastic bag. All other things can be kept on your counter.
Acorn squash is the first of many winter squashes you'll get the rest of this CSA year. They do not keep well so eat them soon. There will be other varieties later that you can keep for longer. Both of the peppers are sweet. If you want hot peppers, you are welcome to take a few from the market stand. If you want a large quantity for hot sauce or such, let me know and we'll give you a discount price.
Pepper and Onion Salad
from Chez Panisse Vegetables
Seed and slice thin some peppers of different colors and varieties. Slice a small to medium red onion very thin and toss together with the pepper slices, some pitted nicoise olives, and a spoonful of capers rinsed of brine.
Make a vinaigrette with red wine vinegar and good olive oil, and season with chopped garlic and jalapeno pepper(or another hot pepper variety) and red pepper flakes. Taste and season with salt and pepper. Cut basil leaves (or parsley) into a chiffonade and sprinkle over the salad. This salad should be spicy and robust; taste and adjust the seasoning if necessary.
An Okra Recipe on Epicurious
The share this week also has just about all the ingredients for a good gumbo. Or you can just oven roast the okra in a hot oven for about 20 minutes tossed in olive oil and salt.
This week is the 14th box of 22. Over the next few weeks we'll be harvesting all the winter squash varieties and you'll see those in your share. There will be sweet potatoes in the last couple of boxes. Pole beans are on their way. Greens and lettuce will return in September. Carrots and beets and radishes are sprouting in this cool and wet weather...
Wednesday, August 2, 2017
How can it be August 2 or 5 already?
If anyone is interested in a box of tomatoes for canning or freezing, this is the week! We have 20 pound boxes of heirloom paste tomatoes for $30 to the CSA only. Let me know if you'd like to get one and I'll pack it up for you.
This weeks' share: 2 pounds of beets, 1 head of flat dutch cabbage, 2 pounds of desiree potatoes, 1 bunch of leeks, 1 celeriac, 1 quart of cherry tomatoes, 1 bulb of garlic.
Storage: all but cherry tomatoes and garlic in the fridge.
The beets are without tops because the tops look terrible right now and you would to want to eat them. The celeriac tops are great for making a stock or broth with but not great for eating whole because they are difficult to chew.
Following is a recipe for cabbage. You could make borscht thought too with the beets and cabbage...
Cabbage in Vinegar
1head of cabbage
1 tablespoon of olive oil or butter
1 bay leaf
1/2 lemon
1 to 3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/2 cup apple cider vinegar
1/2 teaspoon sugar (optional)
Boil cabbage 10 minutes in lightly salted water. Drain and shred. heat oil in skillet, add bay leaf and garlic and brown. Add shredded cabbage, half lemon, salt and pepper and cook 15 minutes. Pour water, vinegar and sugar over the cabbage, cover skillet and cook 10 minutes longer. Serves 4. (adapted from The Talisman Italian Cookbook)
Those of you who have been in our CSA for years have seen this recipe before...it is a favorite from "Farmer John's Cookbook".
Creamy Celeriac Soup
3 Tablespoons butter
1 bunch of leeks, quartered and sliced
1 celeriac, peeled, roughly chopped
3 to 5 potatoes, roughly chopped
4 cups of vegetable or chicken broth/ stock
1/4 teaspoon nutmeg or mace
1/2 cup cream or coconut milk or almond milk
salt and pepper to taste
1.Melt the butter in a large soup pot over medium-high heat. Add the leeks; cook until soft, 5 to 7 minutes. Add the celeriac, potatoes, stock and bring to a boil. Reduce heat, cover, and simmer 25 minutes.
2. Let the soup cool slightly and then puree in a food processor or blender. Return to the soup pot; stir in the cream, salt, and pepper to taste and heat on low until heated through.
This soup is good cold too.
The other day I cooked made a good beet salad of steamed beets cut into quarter sized chunks with a dressing of sour cream, red wine vinegar, salt and pepper, fresh mint leaves and nasturtium flowers. We liked it...
This weeks' share: 2 pounds of beets, 1 head of flat dutch cabbage, 2 pounds of desiree potatoes, 1 bunch of leeks, 1 celeriac, 1 quart of cherry tomatoes, 1 bulb of garlic.
Storage: all but cherry tomatoes and garlic in the fridge.
The beets are without tops because the tops look terrible right now and you would to want to eat them. The celeriac tops are great for making a stock or broth with but not great for eating whole because they are difficult to chew.
Following is a recipe for cabbage. You could make borscht thought too with the beets and cabbage...
Cabbage in Vinegar
1head of cabbage
1 tablespoon of olive oil or butter
1 bay leaf
1/2 lemon
1 to 3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/2 cup apple cider vinegar
1/2 teaspoon sugar (optional)
Boil cabbage 10 minutes in lightly salted water. Drain and shred. heat oil in skillet, add bay leaf and garlic and brown. Add shredded cabbage, half lemon, salt and pepper and cook 15 minutes. Pour water, vinegar and sugar over the cabbage, cover skillet and cook 10 minutes longer. Serves 4. (adapted from The Talisman Italian Cookbook)
Those of you who have been in our CSA for years have seen this recipe before...it is a favorite from "Farmer John's Cookbook".
Creamy Celeriac Soup
3 Tablespoons butter
1 bunch of leeks, quartered and sliced
1 celeriac, peeled, roughly chopped
3 to 5 potatoes, roughly chopped
4 cups of vegetable or chicken broth/ stock
1/4 teaspoon nutmeg or mace
1/2 cup cream or coconut milk or almond milk
salt and pepper to taste
1.Melt the butter in a large soup pot over medium-high heat. Add the leeks; cook until soft, 5 to 7 minutes. Add the celeriac, potatoes, stock and bring to a boil. Reduce heat, cover, and simmer 25 minutes.
2. Let the soup cool slightly and then puree in a food processor or blender. Return to the soup pot; stir in the cream, salt, and pepper to taste and heat on low until heated through.
This soup is good cold too.
The other day I cooked made a good beet salad of steamed beets cut into quarter sized chunks with a dressing of sour cream, red wine vinegar, salt and pepper, fresh mint leaves and nasturtium flowers. We liked it...
Wednesday, July 26, 2017
July 26 or 29 CSA
Share contents:
2 pounds of heirloom sauce tomatoes, 1 pink brandywine, 2 garden peach (tomatoes), 2 heads of garlic, 1 pound of red onion, 1 head of red celery, 2 pounds of orange carrots, 1 pound of zephry squash, 1 purple bell pepper.
Storage:
Garlic, pepper, and tomatoes on the counter (onions too if you'll eat them within the week). Celery in a bag with the air squeezed out in the refrigerator. Carrots and squash in refrigerator.
These are the last carrots for awhile...we lost a lot of our last planting and the next one is a ways off. These carrots are surprisingly sweet for a July crop. Hope you enjoy them as much as we are!
The red celery is an unusual character. The flavor is strong and the texture is dense. My favorite ways to use it are in an Italian style sofritto or in soup stock/ broth. The very heart of it is tender and good chopped small and used in salads. You can also dice the celery and freeze for use this winter in soups and sauces.
Sofritto
1 cup extra virgin olive oil
4 large onions, diced
1 pound of carrots, diced
4 to 6 celery stalks (leaves too), diced
In a large heavy frying pan, heat the olive oil over low heat. Add the onions, carrots, and celery and cook stirring occasionally, until the vegetables have softened and caramelized, about 1 hour. Let cool, then transfer to the bowl of a food processor and blend until smooth.
You can then add to this sofritto the tomatoes and let cook until desired consistency along with some fresh oregano, basil, or parsley and use as a pasta sauce.
2 pounds of heirloom sauce tomatoes, 1 pink brandywine, 2 garden peach (tomatoes), 2 heads of garlic, 1 pound of red onion, 1 head of red celery, 2 pounds of orange carrots, 1 pound of zephry squash, 1 purple bell pepper.
Storage:
Garlic, pepper, and tomatoes on the counter (onions too if you'll eat them within the week). Celery in a bag with the air squeezed out in the refrigerator. Carrots and squash in refrigerator.
These are the last carrots for awhile...we lost a lot of our last planting and the next one is a ways off. These carrots are surprisingly sweet for a July crop. Hope you enjoy them as much as we are!
The red celery is an unusual character. The flavor is strong and the texture is dense. My favorite ways to use it are in an Italian style sofritto or in soup stock/ broth. The very heart of it is tender and good chopped small and used in salads. You can also dice the celery and freeze for use this winter in soups and sauces.
Sofritto
1 cup extra virgin olive oil
4 large onions, diced
1 pound of carrots, diced
4 to 6 celery stalks (leaves too), diced
In a large heavy frying pan, heat the olive oil over low heat. Add the onions, carrots, and celery and cook stirring occasionally, until the vegetables have softened and caramelized, about 1 hour. Let cool, then transfer to the bowl of a food processor and blend until smooth.
You can then add to this sofritto the tomatoes and let cook until desired consistency along with some fresh oregano, basil, or parsley and use as a pasta sauce.
Wednesday, July 19, 2017
July 19 or 22 CSA
Share contents: 3 pounds of heirloom tomatoes, 1 bunch of Italian parsley, 1 pound of yellow onions, 1 pound of a mix of yellow wax beans and green snap beans, 1 head of summer crisp lettuce, 2 pounds of Masquerade potatoes, 1 pint of cherry tomatoes.
Storage: Yellow onions do not need to be refrigerated. Tomatoes will taste better if they aren't refrigerated. Everything else will keep best in a refrigerator drawer.
We pick our tomatoes vine ripe so they need to be eaten within a couple days or else store them in the refrigerator. Those of you that pick up at market will be weighing out your own tomatoes. Amy will have it all set up for you Wednesday and I will on Saturday. Catawba and farm pick-ups will have a paper bag that contains them. Also, there will be a crate of potatoes there for you to grab a 2nd pound from. We had a miscommunication about how many to put in the boxes yesterday. Those picking up at Catawba or the farm will have 2 pounds in your share already.
Tomato Pie, tomato salad, tomato sandwiches, tomato sauce, tomato soup, tomato juice, salsa...
A Recipe for Tomato Pie
The Masquerade potatoes have thin skin so there is no need to peel them. They are great roasted, made into home fries, or boiled and smashed and fried.
Storage: Yellow onions do not need to be refrigerated. Tomatoes will taste better if they aren't refrigerated. Everything else will keep best in a refrigerator drawer.
We pick our tomatoes vine ripe so they need to be eaten within a couple days or else store them in the refrigerator. Those of you that pick up at market will be weighing out your own tomatoes. Amy will have it all set up for you Wednesday and I will on Saturday. Catawba and farm pick-ups will have a paper bag that contains them. Also, there will be a crate of potatoes there for you to grab a 2nd pound from. We had a miscommunication about how many to put in the boxes yesterday. Those picking up at Catawba or the farm will have 2 pounds in your share already.
Tomato Pie, tomato salad, tomato sandwiches, tomato sauce, tomato soup, tomato juice, salsa...
A Recipe for Tomato Pie
The Masquerade potatoes have thin skin so there is no need to peel them. They are great roasted, made into home fries, or boiled and smashed and fried.
Wednesday, July 12, 2017
July 12 or 15
Share contents for this week: 1 bag of basil, 2 heads of garlic, 1 bunch of fresh shallots, 1 celeriac, 1 head of savoy cabbage, 2 shintokiwa cucumbers, 2 pounds of romano beans, 1 pint of cherry tomatoes.
Storage: garlic can be kept out of the fridge. Cherry tomatoes too, if you'll be eating them within a couple days. Basil is sensitive to cold and will turn black if not kept properly. If you're going to keep it a few days before using or turning into pesto, put it into a cloth bag or roll it up in a cloth before refrigerating. Everything else needs to be kept in the refrigerator.
The celeriac tops are great for using in stock or broth or diced very fine and used in tomato sauce. They are quite fibrous and can be hard to chew but do a hold a lot of celery flavor. The bulb is the good stuff for eating. It needs to be peeled and then can be added to soups, mashed with potatoes, shaved raw into salad, or blanched and used in a salad I'll give a recipe for below.
Fresh shallots tops can be used liked green onions raw or sauteed or added to a stock. The red part is what we use when a recipe calls for shallots. They have a flavor that is more intense than sweet onions and at the same time less hot. They are a great ingredient in vinaigrettes and sliced thinly and added to salads.
Savoy cabbage is great for slaw and also makes wonderful cooked dishes including creamed cabbage and braised cabbage.
Shintokiwa cucumbers are a Japanese variety that tastes amazing despite their underwhelming looks. They are our favorite this year for salads.
Romano beans are a green snap bean with sweet flavor.
Celeriac and Cucumber Salad
Remove the tops from the celeriac and peel. Cut the celeriac into 1/8 inch thick slices and place in a pot with enough water to cover. Add 1 teaspoon of lemon juice to the water. Bring to a boil and let simmer for 5 minutes. Remove the celeriac form the water and cool with cold water of ice cubes.
When the celeriac pieces are cool enough to handle, cut them into long, narrow strips and place in a bowl. Thinly slice the 2 cucumbers and add to the bowl.
Thinly slice 1 shallot and add to the bowl.
Make a dressing of:
1/2 cup mayonaisse
1 dill pickle diced fine
2 teaspoons of capers
a few sprigs of parsley chopped fine
a squeeze of anchovy paste, about 1/2 teaspoon (optional)
a few leaves of mint or anise hyssop
1 tablespoon of lemon juice
1 teaspoon of ume boshi vinegar (or salt to taste)
black pepper to taste
Combine all ingredients well and add to the bowl with the vegetables. Let sit in the refrigerator for 30 minutes before serving.
This is also great with thinly sliced savoy cabbage and becomes a slaw.
Green Bean and Cherry Tomato Salad
From Chez Panisse by Alice Waters
1 pound of green beans
1 pint of cherry tomatoes
1 large shallot
2 tablespoons of red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Optional: basil or other herb
Top and tail the beans, and parboil them in slated water until tender. Drain and immediately spread them out to cool. (The beans retain more flavor if you avoid shocking them in cold water.) Cut he cherry tomatoes in half.
For the vinaigrette, peel and dice the shallot fine and put in a bowl with the vinegar, salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinegar. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil, or hyssop.
Storage: garlic can be kept out of the fridge. Cherry tomatoes too, if you'll be eating them within a couple days. Basil is sensitive to cold and will turn black if not kept properly. If you're going to keep it a few days before using or turning into pesto, put it into a cloth bag or roll it up in a cloth before refrigerating. Everything else needs to be kept in the refrigerator.
The celeriac tops are great for using in stock or broth or diced very fine and used in tomato sauce. They are quite fibrous and can be hard to chew but do a hold a lot of celery flavor. The bulb is the good stuff for eating. It needs to be peeled and then can be added to soups, mashed with potatoes, shaved raw into salad, or blanched and used in a salad I'll give a recipe for below.
Fresh shallots tops can be used liked green onions raw or sauteed or added to a stock. The red part is what we use when a recipe calls for shallots. They have a flavor that is more intense than sweet onions and at the same time less hot. They are a great ingredient in vinaigrettes and sliced thinly and added to salads.
Savoy cabbage is great for slaw and also makes wonderful cooked dishes including creamed cabbage and braised cabbage.
Shintokiwa cucumbers are a Japanese variety that tastes amazing despite their underwhelming looks. They are our favorite this year for salads.
Romano beans are a green snap bean with sweet flavor.
Celeriac and Cucumber Salad
Remove the tops from the celeriac and peel. Cut the celeriac into 1/8 inch thick slices and place in a pot with enough water to cover. Add 1 teaspoon of lemon juice to the water. Bring to a boil and let simmer for 5 minutes. Remove the celeriac form the water and cool with cold water of ice cubes.
When the celeriac pieces are cool enough to handle, cut them into long, narrow strips and place in a bowl. Thinly slice the 2 cucumbers and add to the bowl.
Thinly slice 1 shallot and add to the bowl.
Make a dressing of:
1/2 cup mayonaisse
1 dill pickle diced fine
2 teaspoons of capers
a few sprigs of parsley chopped fine
a squeeze of anchovy paste, about 1/2 teaspoon (optional)
a few leaves of mint or anise hyssop
1 tablespoon of lemon juice
1 teaspoon of ume boshi vinegar (or salt to taste)
black pepper to taste
Combine all ingredients well and add to the bowl with the vegetables. Let sit in the refrigerator for 30 minutes before serving.
This is also great with thinly sliced savoy cabbage and becomes a slaw.
Green Bean and Cherry Tomato Salad
From Chez Panisse by Alice Waters
1 pound of green beans
1 pint of cherry tomatoes
1 large shallot
2 tablespoons of red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Optional: basil or other herb
Top and tail the beans, and parboil them in slated water until tender. Drain and immediately spread them out to cool. (The beans retain more flavor if you avoid shocking them in cold water.) Cut he cherry tomatoes in half.
For the vinaigrette, peel and dice the shallot fine and put in a bowl with the vinegar, salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinegar. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil, or hyssop.
Wednesday, July 5, 2017
July 5 or 8 CSA
Share contents: 1 bunch of King Richard Leeks, 3 pounds of Satina Potatoes, 1 bunch of sorrel, 1 bunch of chiogga beets, 2 pounds of summer squash ( combo of patty pan, zephyr, and yellow straightneck), 1 pound of lemon cucumber.
Storage: everything in the refrigerator. Beets and leeks in bags or wrapped in a cloth.
Sorrel is a tangy green. You have 1 bunch in your share this week. It tastes like lemons and is awesome in pesto as well as in the soup recipe below.Chiogga beets are an heirloom Italian variety, known for their beautiful 2 toned interior. Their flavor is slightly less intense than the dark red varieties. Lemon cucumbers are so called because of their round, yellow appearance. They taste like cucumbers and are great for eating alone or adding to salads, water, juice. Satina potatoes have a smooth texture and great flavor for soup, roasting, or mashing.
We made a simple and delicious squash casserole the other day with layers of thinly sliced squash and onion, sprinkled with salt and pepper and a little oregano, topped with cheddar cheese and breadcrumbs.
Roasted Beets in Salad
Preheat the oven to 400. Remove the tops, leaving 1/4 inch of stem. Wash thoroughly and put them in a baking pan with a splash of water. Cover with a tight fitting lid or foil and bake for 45 minutes to an hour, until they can be easily pierced through with a sharp knife. Uncover and let cool.
Peel the beets and cut of the tops and tails. Cut them in half or quarters and dress. Here are some dressing suggestions:
Beets, sherry vinegar, citrus zest, tarragon, a little crushed garlic.
Beets, white wine vinegar, shallots, fennel, sorrel.
Beets, balsamic vinegar, shallots, toasted walnuts.
Potato, Leek, and Sorrel Soup
2 pounds of potatoes, peeled and quartered
2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens
3 cups chicken broth or water
4 oz. sorrel, taken off the stem and chopped roughly
1/2-3/4 cup heavy cream or milk, to taste
salt and pepper
2 T olive oil
1 T butter
In a large, heavy bottomed pot, heat the oil and butter. Add the leeks and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.
Storage: everything in the refrigerator. Beets and leeks in bags or wrapped in a cloth.
Sorrel is a tangy green. You have 1 bunch in your share this week. It tastes like lemons and is awesome in pesto as well as in the soup recipe below.Chiogga beets are an heirloom Italian variety, known for their beautiful 2 toned interior. Their flavor is slightly less intense than the dark red varieties. Lemon cucumbers are so called because of their round, yellow appearance. They taste like cucumbers and are great for eating alone or adding to salads, water, juice. Satina potatoes have a smooth texture and great flavor for soup, roasting, or mashing.
We made a simple and delicious squash casserole the other day with layers of thinly sliced squash and onion, sprinkled with salt and pepper and a little oregano, topped with cheddar cheese and breadcrumbs.
Roasted Beets in Salad
Preheat the oven to 400. Remove the tops, leaving 1/4 inch of stem. Wash thoroughly and put them in a baking pan with a splash of water. Cover with a tight fitting lid or foil and bake for 45 minutes to an hour, until they can be easily pierced through with a sharp knife. Uncover and let cool.
Peel the beets and cut of the tops and tails. Cut them in half or quarters and dress. Here are some dressing suggestions:
Beets, sherry vinegar, citrus zest, tarragon, a little crushed garlic.
Beets, white wine vinegar, shallots, fennel, sorrel.
Beets, balsamic vinegar, shallots, toasted walnuts.
Potato, Leek, and Sorrel Soup
2 pounds of potatoes, peeled and quartered
2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens
3 cups chicken broth or water
4 oz. sorrel, taken off the stem and chopped roughly
1/2-3/4 cup heavy cream or milk, to taste
salt and pepper
2 T olive oil
1 T butter
In a large, heavy bottomed pot, heat the oil and butter. Add the leeks and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.
Wednesday, June 28, 2017
June 28 or July 1
As I type the dates for this week, I am struck by how quickly June has gone by. It makes sense if I think about what work we are doing these days...maybe its these cool mornings throwing me off. We are busy harvesting and storing the potato crop, 1 variety at a time. The storage onions are ready to harvest, and the first tomatoes are ripening on the vines. We worry about late blight coming on the wind and settling onto our field tomatoes. We have been keeping them healthy thus far with good nutrition...We are planning ahead to fall and seeding broccoli and brussel sprouts in the greenhouse. We harvested our tiny winter wheat crop on Monday. Life on the farm.
Your share this week: 1 head of curly endive, 1 bulb of fennel, 1 bunch of cipollini onions, 1 bunch of Italian parsley, 1 bunch of purple basil, 1 head of garlic, 2 suhyo cucumbers, 1 pint of baby patty pan squash, 1 bigger squash or zucchini, 1 green celery.
I like to make a pesto with parsley and purple basil, garlic, salt, extra virgin olive oil, and lemon juice. I store it in a jar with a little olive oil poured over the top to keep it green and a tight lid in the refrigerator. Basil tends to get a mildew disease here in the heat of July so we're putting it in the boxes now in case that happens.
Summer Squash with Garlic and Herbs
Cut the little patty pans into quarters. Thinly slice larger squash or julienne. Saute in olive oil in a skillet until tender and just beginning to brown. Add a generous amount of freshly chopped garlic and basil and season with salt and pepper. cook just a minute longer until you can smell the garlic. Squeeze a little lemon juice over it and serve.
Braised Florence Fennel
from Chez Panisse
Cut the leafy tops and stem from the fennel bulb. Chop fine a few sprigs of the leaves and reserve. Cut the bulb in half lengthwise through the core and cut each half into 2 or 3 equal wedges.
Put fennel wedges in a saucepan with a good inch of water, a liberal dousing of olive oil, a generous sprinkling of freshly ground fennel seed, and the chopped reserved fennel leaves; season with salt. Cover and cook over moderate heat for about 20 minutes, shaking occasionally, until the fennel wedges are soft and can be pierced through easily with a knife but are still intact. Add a little more water during cooking, if needed, to maintain a small amount of liquid in the bottom of the pan. The olive oil and water should emulsify into a flavorful, thick broth.
Squeeze in some lemon juice to balance the olive oil. Adjust the seasoning. Serve the fennel with a little of the lemony broth.
this is great served with fish or chicken or over pasta with a grating of Parmesan
Warm Curly Endive Salad with Cipollini Onions
adapted from Chez Panisse
Thoroughly wash and dry a head of curly endive. Make a vinaigrette with red wine vinegar and a little balsamic vinegar, some finely mashed garlic, salt, and olive oil. Slice a sweet cipollin onion very thin, and in a large saute pan, saute it quickly in a little olive oil until limp and a little browned. Add the curly endive and the vinaigrette and toss quickly over heat until the endive is just starting to wilt. Grind some pepper over the salad and serve it by itself- or as a main dish with a grilled pork chop.
Below is a link to an interesting recipe. It is good without the beets too.
Beet, Cucumber, and Celery Relish
Your share this week: 1 head of curly endive, 1 bulb of fennel, 1 bunch of cipollini onions, 1 bunch of Italian parsley, 1 bunch of purple basil, 1 head of garlic, 2 suhyo cucumbers, 1 pint of baby patty pan squash, 1 bigger squash or zucchini, 1 green celery.
I like to make a pesto with parsley and purple basil, garlic, salt, extra virgin olive oil, and lemon juice. I store it in a jar with a little olive oil poured over the top to keep it green and a tight lid in the refrigerator. Basil tends to get a mildew disease here in the heat of July so we're putting it in the boxes now in case that happens.
Summer Squash with Garlic and Herbs
Cut the little patty pans into quarters. Thinly slice larger squash or julienne. Saute in olive oil in a skillet until tender and just beginning to brown. Add a generous amount of freshly chopped garlic and basil and season with salt and pepper. cook just a minute longer until you can smell the garlic. Squeeze a little lemon juice over it and serve.
Braised Florence Fennel
from Chez Panisse
Cut the leafy tops and stem from the fennel bulb. Chop fine a few sprigs of the leaves and reserve. Cut the bulb in half lengthwise through the core and cut each half into 2 or 3 equal wedges.
Put fennel wedges in a saucepan with a good inch of water, a liberal dousing of olive oil, a generous sprinkling of freshly ground fennel seed, and the chopped reserved fennel leaves; season with salt. Cover and cook over moderate heat for about 20 minutes, shaking occasionally, until the fennel wedges are soft and can be pierced through easily with a knife but are still intact. Add a little more water during cooking, if needed, to maintain a small amount of liquid in the bottom of the pan. The olive oil and water should emulsify into a flavorful, thick broth.
Squeeze in some lemon juice to balance the olive oil. Adjust the seasoning. Serve the fennel with a little of the lemony broth.
this is great served with fish or chicken or over pasta with a grating of Parmesan
Warm Curly Endive Salad with Cipollini Onions
adapted from Chez Panisse
Thoroughly wash and dry a head of curly endive. Make a vinaigrette with red wine vinegar and a little balsamic vinegar, some finely mashed garlic, salt, and olive oil. Slice a sweet cipollin onion very thin, and in a large saute pan, saute it quickly in a little olive oil until limp and a little browned. Add the curly endive and the vinaigrette and toss quickly over heat until the endive is just starting to wilt. Grind some pepper over the salad and serve it by itself- or as a main dish with a grilled pork chop.
Below is a link to an interesting recipe. It is good without the beets too.
Beet, Cucumber, and Celery Relish
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