2014 Harvest CSA Share Week #20

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
fingerling potatoes, Hostetler’s Farm red potatoes, Weeping Willow Farm
carrots, Blue Goose Farm (CNG) carrots, Nu Way Farm
spaghetti squash, Weeping Willow Farm or Blue Goose Farm (CNG) acorn squash, Matthews Family Farm
eggplant, Clarion River Organics (OG) green bell peppers, Clarion River Organics (OG)
vates kale, Nu Way Farm vates kale, Nu Way Farm
jonathan apples, Dawson’s Orchards jonathan apples, Kistaco Farm
yellow onions, Crighton’s Farm red onions, Blue Goose Farm (CNG)
garlic, Clubhouse Gardens sage, River View Farm (OG)
strawberry jam, Penn’s Corner Farm Alliance strawberry jam, Penn’s Corner Farm Alliance


FingerlingPotatoes

Fingerling Potatoes

Hostetler’s Farm

Store:  Store potatoes in a cool, dark place with plenty of air circulation.  Do not store next to onions, shallots or garlic.

 Recipe:  Fingerling Potatoes with Kale Pesto

 

 

newpotatoes

Red Potatoes

Weeping Willow Farm

Store:  Store potatoes in a cool, dark place with plenty of air circulation.  Do not store next to onions, shallots or garlic.

 

 

 


carrotscropCarrots

Blue Goose Farm or Nu Way Farm

Store:  Keep carrots in a plastic bag in the refrigerator.

 

 

 

spaghetti-squash

Spaghetti Squash

Weeping Willow Farm or Blue Goose Farm

Store: Keep squash in a cool, dry place, not in the refrigerator.

Recipe:  Moroccan-Spiced Spaghetti Squash 

 

 


acorn-squashAcorn Squash

Matthews Family Farm

Store:  Keep squash in a cool, dry place, not in the refrigerator.

Recipe:  Roasted Acorn Squash 

 

 

 

aubergineEggplant

Clarion River Organics

Store:  Refrigerate eggplant in a perforated plastic bag and plan to use within 5 – 7 days.

 

 

 

greenpeppers

Green Peppers

Clarion River Organics

Store:  Store peppers in a plastic bag in the refrigerator for up to two weeks.

Recipe:   Stuffed Green Peppers with Brown Rice, Italian Sausage and Parmesan 

 

kale1

Vates Kale

Nu Way Farm

Store:  Keep kale in a plastic bag in the refrigerator.

Recipe:  Bacon and Kale Minestra 

 

 

jonathan

Jonathan Apples

Dawson’s Orchards or Kistaco Farm

Store:  Keep apples in a plastic bag in the refrigerator.

Recipe:  The Best Apple Crisp You’ll Ever Have 

 

 

 

Yellow-OnionsYellow Onions

Crighton’s Farm

Store:  Keep onions in a cool, dark, dry place with plenty of air circulation.

 

 

 

Red_Onion

Red Onions

Blue Goose Farm

Store:  Keep onions in a cool, dark, dry place with plenty of air circulation.

 

 

 

GarlicBasket

Garlic

Clubhouse Gardens

Store:  Keep garlic in a cool, dark place with plenty of air circulation.

 

 

 

sage

Sage

River View Farm

Store:  Keep sage in a plastic bag in the refrigerator.

 

 

 

Roasted Acorn Squash

from Chow.com

Basic Roasted Acorn Squash

After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?

Game plan: If you need a little help to open the squash, check out this tip.

INGREDIENTS
  • 1 medium acorn squash (about 1 pound)
  • 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons packed light or dark brown sugar
INSTRUCTIONS
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Meanwhile, cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
  3. Place the halves cut-side up on a baking sheet. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces between the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.

Moroccon-Spiced Spaghetti Squash

from Smitten Kitchen

spiced spaghetti squash

Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work — I’ve made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sautéed greens.

 

Serves 4

1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse

 

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

.

The Best Apple Crisp You’ll Ever Have

from Ambitious Kitchen

The Best Apple Crisp You'll Ever Have {with brown butter, vanilla bean + bourbon}

Ingredients
For the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup dark brown sugar
½ cup chopped almonds
1 stick (1/2 cup) unsalted butter, softened and cut into pieces
For the filling:
1 stick (1/2 cup) unsalted butter
1 vanilla bean, split lengthwise
6 medium-sized apples, peeled, cored, and very thinly sliced
1/3 cup dark brown sugar
1 tsp. cinnamon
1 tbsp. bourbon
Instructions
1. Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan.
2. To make the topping: Combine the flour, oats, brown sugar and almonds in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
3. Once finished, place topping in the fridge and begin making the apple filling.
4. To make the filling: Place butter and seeds from the vanilla bean in a medium saucepan, and turn heat on medium. After a couple of minutes the butter will begin to crackle and foam—make sure you whisk consistently during this process! Another minute or two, and you will notice the butter turning a slight  brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a bowl to prevent it from burning. Set aside to cool for a few minutes.
5. While the butter is cooling, place apples, 1/3 cup brown sugar, cinnamon and bourbon in a large bowl and toss to combine. Add the brown butter to this apple mixture and toss again to combine.
6. Take a heaping ½ cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping. It may seem like a lot of topping, but the apples will cook down and the topping will provide an excellent crunchy exterior.
7. Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 55-60 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream.
Notes
Feel free to use different nuts instead of almonds—or leave out nuts completely. If you don’t have bourbon on hand, you can use whiskey, or replace with ½ teaspoon vanilla extract

2014 Harvest CSA Share Week #19

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
broccoli or cauliflower or kohlrabi, River View Farm (OG) leeks, Clubhouse Gardens
cherry belle radishes, Nu Way Farm French breakfast radishes, Nu Way Farm
snap peas or green beans, Blue Goose Farm (CNG) green carmen peppers, Weeping Willow Farm
apple cider, Kistaco Farm bosc pears, Dawson’s Orchards
golden turnips, Nu Way Farm collard greens, Clarion River Organics (OG)
4 oz. chèvre, River View Dairy 4 oz. chèvre, River View Dairy
sweet potatoes, Sunny Meadow Farm sweet potatoes, Sunny Meadow Farm
delicata squash, Clarion River Organics (OG) delicata squash, Clarion River Organics (OG)
  lettuce or celery, Blue Goose Farm (CNG)

 

**Vegan members will receive dilly beans in place of the chèvre.**

**Please remember to take a vegan box ONLY if you’ve purchased a vegan share.**

 

Broccolicrop

Broccoli

River View Farm

Store:  Keep broccoli loosely wrapped in plastic in the refrigerator

 

 

 

Multicolored Cauliflower

Cauliflower

River View Farm

Store:  Keep cauliflower loosely wrapped in plastic in the refrigerator.

 

 

 

leekscropLeeks

Clubhouse Gardens

Store:  Place leeks in a plastic bag in the refrigerator.  They generally stay fresh up to two weeks

 

 

 

cherryBelleRadish

Cherry Belle Radishes

Nu Way Farm

Store:  If greens are attached, remove and place bulbs and greens in separate plastic bags in the refrigerator.  Both parts are edible.

 

 

 

frenchbreakfastradishFrench Breakfast Radishes

Nu Way Farm

Store:  If greens are attached, remove and place bulbs and greens in separate plastic bags in the refrigerator.  Both parts are edible.

 

 

 

green-beanscrop

Green Beans

Blue Goose Farm

Store:  Keep beans in a plastic bag in the refrigerator.

 

 

 

snappeas

Snap Peas

Blue Goose Farm

Store:  Keep peas in a plastic bag in the refrigerator.

 

 

 

greencarmencrop

Green Carmen Peppers

Weeping Willow Farm

Store:  Store peppers in a plastic bag in the refrigerator for up to two weeks.

 

 

 

cider

Apple Cider

Kistaco Farm

Store:  In refrigerator

 

 

 


boscpearsBosc Pears

Dawson’ Orchards

Store:  Allow firm, unripe pears to ripen at room temperature.  Once they are ripe they may be refrigerated for about 5 days.

 

 

 

Turnip Golden Ball

Golden Turnips

Nu Way Farm

Store:  Place turnips in a plastic bag in the refrigerator.

Recipe: Roasted Turnips with Balsamic Vinegar and Thyme

 

 

Collardscrop

Collard Greens

Clarion River Organics 

Store:  Keep collard greens in a plastic bag in the refrigerator.

Recipe:  Collard Greens with Bacon 

 

 

chevrecrop

Chèvre

River View Dairy

Store:  Chèvre may be stored in the refrigerator for 2-3 weeks or frozen for up to 3 months if you’d like to save it for later use.  Once opened, use within 5 – 7 days.

 

 

sweet-potatoes

Sweet Potatoes

Sunny Meadow Farm

Store:  Keep sweet potatoes in a cool, dark, dry place and plan to use within 1-2 weeks.

Recipe:  Sweet Potato, Black Bean and Goat Cheese Pizza 

 

 

delicatasquash

Delicata Squash

Clarion River Organics

Store:  Delicata squash do not need to be refrigerated.  Store them in a cool, dry place.  There is no need to peel delicata squash, the skin is thin and edible.

 

 

 

tropicanalettucecrop

Lettuce

Blue Goose Farm

Store:  Keep lettuce in a plastic bag in the refrigerator.  If the lettuce is wet place a couple of paper towels in the bag to absorb the moisture.

 

 

celerycrop

Celery

Blue Goose Farm

Store:  Wrap celery tightly in aluminum foil and store in the refrigerator.  The foil helps it stay crisp longer.

Collard Greens with Bacon

adapted slightly from Simply Recipes

Collard Greens with Bacon (photo)

INGREDIENTS

  • 2 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
  • 1/2 small yellow onion, chopped
  • 1 garlic clove, minced
  • 1 Tbsp sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Several dashes hot sauce
  • 2 Tbsp apple-cider vinegar
  • 1 pound collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
  • 1/2 cup chicken broth (or water)*

METHOD

1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

 

Butter Braised Turnips

from The Garden of Eating

Braised spring turnips, shoestring brussel sprouts, baked potatoes and glazed Niman Ranch ham

Ingredients

* 2 Tbsps butter
* 1 Tbsp olive or other neutral oil
* 1 pound baby turnips, more or less, with the greens trimmed off (if the turnips you’re dealing with are a little larger, cut them into quarters)
* Sea salt and freshly ground black pepper to taste
* 1/4 cup white wine or broth
* 1 Tbsp balsamic vinegar or other vinegar
* 1 tsp sugar
* Minced fresh parsley leaves for garnish

Directions

1. Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.

2. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes.

3. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.