Week 31 November 8th/9th


The sights of Autumn…

Clarion River Organics harvesting spelt

Spelt field.

Yummy brussel sprouts!

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We have new Winter Share locations in Regent Square, Squirrel Hill and Shadyside!

The Environmental Charter School in Regent Square, The Upper Room Church on Forward Avenue in Squirrel Hill and St Andrew’s Lutheran Church at Morewood and Center are the newest of our Winter Share locations.  Please let us know if you have already signed up and would prefer one of these new locations.

We will be accepting winter members until November 25th or until we sell out.  This share will be delivered every other Tuesday from December 6th through March 27th (excluding the week of Christmas). There will be 8 deliveries in all.  This share will include eggs, cheese, potatoes, beets, turnips, lettuce, greens, microgreens, garlic, onions, mushrooms, squash, apples, cider, bread, cabbage, honey, leeks, oats, lifits, flour, and popcorn. There is no vegan share available.

Because our winter boxes will be delivered every other week, while there might be the same number of items as there are now, the quantities will be larger.  Here are two examples of winter boxes below.

Example #1
3# russet potatoes
loaf of whole wheat bread
5# granny smith apples
2 dozen eggs
1# Buttercup cheese
hydroponic lettuce trio (3 heads)
2# loose, purple top turnips
beet bunch

Example #2
1# shitake mushrooms
1.75# spelt flour
loaf of whole wheat bread
1 dozen eggs
winter squash
1/2# chevre
2 hydroponic bibb lettuce heads
large leek bunch  (6)

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THIS WEEK’S HARVEST

Tuesday

~ 3lb Fuji apples, Kistaco Farm

~ 1# crimini mushrooms, Wild Purveyors

~ 1/3# Romaine lettuce, Nu Way Farm, CF

~ 1# green meat or watermelon radishes, Clarion River Organics, OG

~ celeriac , Blue Goose Farm, CNG

~ 1/2# brussel sprout greens, Clarion River Organics, OG

~ 2# white onions, Blue Goose Farm, CNG

~ winter squash surprise, Pucker Brush Farm, CNG or Clarion River Organics, OG

Wednesday

~ 3lb Fuji apples, Dawson’s Orchards

~ 1# crimini mushrooms, Wild Purveyors
~ carrot bunch, Nu Way Farm, CF

~ 1lb sweet potatoes, Weeping Willow Farm, CF

~ 1/3# Romaine lettuce, Nu Way Farm, CF

~ red kuri squash, Clarion River Organics, OG

~ 2# Russet potatoes, Weeping Willow Farm, CF

~ brussel sprouts OR aromatic blend, Crighton’s Farm

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free

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apple pancakes

makes about 12 pancakes

2 eggs, well beaten
1 1/2 cups of milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
2 medium apples, peeled and coarsely grated
zest of 1 lemon
Vegetable oil, for frying
Confectioner’s sugar, for dusting

Mix the eggs with the milk and vanilla in a large bowl.

In a smaller bowl, whisk the flour, baking powder, salt, cinnamon and sugar together.

Combine the wet and the dry ingredients and stir in the apples and zest.

Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them. Drizzle with a little maple syrup.

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Classic Caesar Salad

For the Croutons:

  • 2 large garlic cloves
  • Pinch of salt
  • 3 tablespoons virgin olive oil
  • 2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

For the Salad:

  • 1 large egg (leave it out if you wish)
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove, crushed
  • 1 pinch salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 teaspoons anchovy paste or 4 flat anchovies
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1/3 cup virgin olive oil
  • 2 medium heads of romaine lettuce — outer leaves removed
  • 1/3 cup Parmesan cheese — grated

Prepping the croutons – Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef’s knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad – Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It’s always better to grate it yourself if you have the opportunity.

Croutons – Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

To make the salad – Bring a pot of boiling water to boil, add egg and cook for just 45 seconds….NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve:

Wash and tear the romaine lettuce and add to a large bowl. Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

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Mushroom Risotto

(4-6 servings)

5 1/2 cups vegetable stock
4 Tablespoons butter
1 Tablespoon olive oil
1 cup onion, finely chopped
1 oz dried porcini mushrooms
1/2 pound portobello mushrooms, clean 
 and sliced (sub in your pound of criminis!)
1/2 teaspoon fresh thyme
2 cups medium-grain rice (arborio rice)
1/2 cup white wine (optional)
Salt and freshly ground pepper, to taste
1/2 cup grated asiago cheese or parmesan cheese

Directions

1. In a small bowl, combine the porcini mushrooms and 1/2 cup hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the liquid, then chop the mushrooms. Place the stock in a saucepan and bring just to a simmer.

2. In a large saucepan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes.

3. Add the mushrooms, thyme and cook, stirring, about 4 minutes. Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

4. Add the stock mushroom liquid and vegetable stock, 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, season with salt and pepper. The risotto is done when the rice grains are creamy on the outside, and firm, yet tender to the bite, 20 to 25 minutes. Rice varies, so you may not need all the stock, or you may need more. If more liquid is required, use hot water.

5. Remove the risotto from the heat. Stir in the remaining butter and the cheese. Spoon the risotto into bowls and serve immediately.

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Winter Squash Croquettes

Tucson CSA

This recipe will work with any of your winter squash. I mash the cooked flesh with a fork, unless I am using spaghetti squash, in which case, I would use a fork to
separate the strands of squash. Use any soft cheese you like to add to the mix, or use a hard cheese to stuff in the middle. Experiment with different herbs and spices

About 3 cups of cooked winter squash
1-2 eggs, if desired
½ cup soft cheese
½ cup dried bread crumbs
Salt and pepper to taste

Combine all ingredients except bread crumbs and mix well. Shape mixture into patties, about 1 inch thick. Dredge patties through bread crumbs and pan fry in a well-oiled skillet over medium-hot heat. Cook on both sides until golden brown, then drain on paper towels or newspaper.

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