In this week’s box:
Large Share: carrots, mixed potatoes, onions, escarole, beets, daikon radish, rutabaga, kale, leeks, butternut squash, celeriac, delicata squash, fresh rosemary
Small Share: escarole, carrots, mixed potatoes, onions, parsnips, rutabaga, kale, butternut squash, fresh rosemary
Dear CSA members,
At long last, we have come to the final week of CSA deliveries! It’s been an awesome journey, planting, growing and enjoying all the wonderful crops from the first lettuce and peas of spring right through to the winter squashes and hardy greens of the fall. Thank you for joining us and helping keep a small organic farm in business. It has truly been a pleasure growing and packing all these gorgeous boxes of produce for you and your families. We hope you all have a happy and healthy Thanksgiving and holiday season… Perhaps incorporating locally grown vegetables this year? Many of the crops in this week’s box will hold very well until next week if you so desire.
New crops this week: Daikon radish: this beautiful long white root has it’s origins in east Asia. The flavor is mild, and it is used in many dishes and many cuisines; Indian, Chinese, Nepali, Pakistani, Vietnamese, and Japanese to name a few. The tops are also used in many dishes and pickles if you so desire. With the tops removed, the roots will keep for several weeks wrapped in plastic in the crisper of your refrigerator.
Rutabaga: An ancient cross between a cabbage and a turnip is the source of the rutabaga. This large hearty purple and cream -colored root is an excellent winter food source. Throughout Europe and the Americas rutabagas have been cultivated for both human nourishment and animal fodder. They are sweet and very tasty added to a pan of roasted root vegetables, cooked into stews or as an addition to mashed potatoes. Again, this is a vegetable that will keep for several weeks when stored in the refrigerator.
Butternut squash: this large yellow bell shaped squash has a sweet and slightly nutty flavor. When ripe the flesh is deep orange in color. Butternut squash is best eaten roasted, grilled, or mashed to make soups, or desserts like pies and muffins. To roast: cut it in half lengthwise, scoop out the seeds (reserve them to roast with tamari if desired) place cut side down on a oiled baking sheet, and bake at 350 for 45 minutes or until softened. Once cooked the flash can be used in a variety of ways or just eaten as is with butter and brown sugar!
Escarole: the leafy greens that look like lettuce are escarole. This is a very cold hardy green from the chicory family. The greens are a little bitter but make and fantastic addition to salads containing other greens, and/or sweet elements like beets, apples or carrots. Escarole is also delicious grilled whole, or added to soups and stews. The heart of the escarole is milder in flavor and color. Escarole keeps for about a weeks wrapped in plastic in the crisper drawer.
Even though CSA is over for the year, Wobbly Cart will still be at the Olympia Farmer’s Market on Saturday and Sundays from 10 am to 3 pm. Our CSA members enjoy a 20% discount at the farm stand!! Hope to see you there. Also, I have set up the online sign-up for our Summer 2013 season! Pay in full before May 1st and receive a 5% discount on your CSA share. Giving a CSA share can also be a great holiday gift idea. Sign up online at http://www.wobblycart.com. Looking forward to seeing you next year!
A last note: PLEASE return your plastic CSA boxes to our drop sites a.s.a.p!! We MUST get these back! Please take your produce home in your own tote bag or box and leave these CSA boxes for us. If you have any you have forgotten at home please bring them to the drop site we will be coming back next week to retrieve them!!!! Thank You!!! Also, If you still owe on your account for the season please make payment a.s.a.p
Thank you all so much and have a great winter, Asha, Joe and the Crew at Wobbly Cart
Holiday Kale Salad: Preheat oven to 375. Line a 15x10x1 inch baking pan with foil or parchment. Place 2 cups fresh cranberries and 4 to 5 cloves unpeeled garlic cloves on a pan. Drizzle with 1 tbsp of olive oil; sprinkle with ¼ tsp , each salt and ground black pepper. Roast, uncovered, 20 to 25 minutes or until garlic is browned at the edges and wrinked. Cool slightly. Remove garlic peels; finely chop garlic cloves. For dressing, in a screw-top jar combine garlic, remaining 3 tbsp olive oil, ¼ cup lemon juice, 1 tbsp Dijon-style mustard, and 2 tsp finely shredded lemon peel. Cover and shake well. Season to taste with salt and ground black pepper. In a large bowl combine cranberries, 4 cups chopped kale, 2 cups cooked wild rice, 1 small bulb fennel, cored and shaved into thin wedges, 1 cup chopped walnuts, ½ thinly sliced red pepper, and ½ thinly sliced onion. Pour dressing over salad; toss to coat. Makes 9 cups (about 12 servings).
Garlic Roasted Root vegetables: Split 1 lb carrots in half lengthwise. Quarter 1 lb of peeled parsnips lengthwise. In a Dutch oven bring salted water to boiling. Add carrots and parsnips and simmer for 5 minutes; drain. In a very large skillet heat 1 tbsp vegetable oil over medium heat. Add 3 cloves of garlic, thinly sliced and cook until fragrant and beginning to brown. Add carrots, parsnips, and 8 oz mini cipollini onions, peeled to skillet. Cook and stir for 5 minutes or until coated in oil and beginning to soften. Sprinkle with salt and ground black pepper. Roast for 30 minutes covered with foil at 350 degrees.
Roasted Winter Squash and Beet salad: Preheat oven to 400. Tightly wrap 1 lb small beets in aluminum foil bundles. Place on middle shelf of oven. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel beets and set aside. Place the slices of 1 ¼ lb of winter squash (delicata or butternut) on a rimmed baking sheet. Toss with salt, pepper, and 1 tbsp olive oil. Place on middle shelf in oven; roast 15 minutes. Drizzle 1/3 cup maple syrup over the squash, and roast another 10 minutes, or until tender; cool. To make the dressing: in a small bowl whisk 1 tsp Dijon mustard, ¼ cup fresh lemon juice, and ¼ cup maple syrup together. Add 1/3 cup olive oil and whisk until smooth. Season to taste. To assemble, place 3 cups mixed salad greens in the middle of a large plate. Arrange beets and squash on the greens. Pour half of dressing over salad. Sprinkle with 1/3 cup fresh pomegranate seeds. Pass remaining dressing. Serves 6 to 8.
Parmesan Potato Gratin: preheat oven to 325. Brush the bottom of a 3 quart baking dish with 1 tbsp olive oil; set aside. Shave 4 cups parmesan cheese into thin strips; set aside. In a small bowl combine 4 slices of crisp cooked and crumbled bacon, 2 thinly sliced green onions, 2 tbsp snipped fresh chives. In the prepared baking dish place 2 lbs peeled and finely sliced potatoes. Sprinkle with ½ tsp each salt and freshly ground black pepper, half the bacon mixture and ½ tbsp snipped fresh rosemary and ½ tbsp snipped fresh thyme. Top with half the parmesan (2 cups). Dot with 2 tbsp unsalted butter. Repeat layers using 2 more lbs potatoes, and additional fresh herbs, and 2 additional tbsp butter. In a small bowl whisk together ¾ cup whole milk, ¾ cup heavy cream, and 3 tbsp all purpose flour; pour evenly over potatoes. Bake, covered, for 1 ½ hours. Increase temperature to 400. Bake, uncovered for 15 to 20 minutes more or until potatoes are tender and top is golden brown.
Cantonese Beef and Daikon Stew: (maybe you still have some of that giant Daikon radish left from last week!) Brown a beef brisket that has been cut into chucks in a large pot with a little bit of oil, then remove the meat from the pot. In the same pot add 5 slices of fresh ginger, and 3 cloves of crushed garlic, sauté until fragrant. Deglaze with ¼ cup rice wine. Add the meat back to the pot. Add 1 star Anise, 1 small piece of rock sugar, and enough water to cover all ingredients. Add 1 Daikon radish. Peeled and cut into chunks, bring liquid to a boil, lower the heat and simmer until meat is tender ( at least 1 ½ hours). Stir the ingredients around half way through. Add light soy sauce to taste. Thicken with 1 tbsp cornstarch that has been made into a paste in ½ cup water.
Butternut Squash Cheesecake with Chocolate crust and Salted Caramel: Make crust: Preheat oven to 350. Whirl 9oz of chocolate wafer cookies in a food processor until finely ground. Whirl in ½ cup melted unsalted butter just until incorporated. Pour crumbs intp a 9-inch springform pan and press over bottom and about 1inch up the sides of the pan. Bake 7 min, then let cool on a rack. Reduce heat to 300. Make filling: In a large bowl, with a mixer on medium speed, beat 3 8oz pkg cream cheese, at room temp, ¾ cup sugar, and ½ cup light brown sugar, and 1 tbsp flour until smooth. Beat in 4 large eggs, one at a time. Add in 1 cup of cooked, pureed, butternut squash, ¼ cup each heavy cream, sour cream, and maple syrup, the zest of 2 medium oranges, 2 tsp pumpkin pie spice. Beat until just blended. Wrap the bottom of your pan with foil, pressing it up the outside. Set the springform pan in a roasting pan and pour filling into the crust. Pour enough boiling water into roasting pan to come about halfway up the side of the sringform pan. Bake until the cheesecake barely jiggles in the center when gently shaken, about 1 ¼ hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours. Whisk 6 tbsp store-bought caramel topping with 1/8 tsp table salt in a bowl and spoon over the cheesecake. Arrange ½ cup coarsely chopped toasted pecans around the rim and sprinkle flaked sea salt over pecans for garnish. (adapted from a recipe in the November 2011 issue of Sunset Magazine.)
Maple-Braised Butternut Squash with Fresh Thyme: Melt 6 tbsp butter in a heavy large deep skillet over high heat. Add 1 3 to 3 1/2 lb butternut squash, halved lengthwise, peeled, seeded, and cut into 1 inch cubes, sauté 1 minute. Add 1 ¼ cups low-salt chicken broth, 1/3 cup pure maple syrup. 1 tbsp minced fresh thyme, 1 tsp coarse sea salt, and ¼ tsp black pepper. Bring to a boil. Cover, reduce heat and simmer, to cook squash until almost tender, 8 to 10 minutes. Using a slotted spoon, transfer squash to a large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired. (From Bon appétit.)
Celeriac Mash: Peel and dice 3 ½ cups of celeriac. Cook celeriac in a large saucepan of boiling slated water for 15 minutes. Add 1 12 oz potato that has been peeled, and cut into 1 ½ inch chunks, and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add ¼ cup heavy cream and 2 Tbsp butter; mash until mixture is almost smooth. Season to taste with salt and pepper.
Rutabaga and Carrot Soup: In a large saucepan, sauté 1 medium onion in 1 tbsp butter for 5 minutes. Add 3 small carrots and 1 small rutabaga peeled and chopped. Add ½ tsp salt, ½ tsp ground ginger, and ¼ tsp nutmeg. Saute for 10 minutes, stirring occasionally. Add 1 cup vegetable or chicken stock and cook covered, on low heat for 20 to 30 minutes, until the vegetables are soft and tender. Puree the soup with 2 cups orange juice. Season with salt and pepper to taste. Garnish with unsweetened whipped cream and a dollop of cranberry sauce.