Sep
26
    
Posted (Lori) in News
Dear CSA Member,
We have begun the first week of fall!  Cool mornings and warm sunny days, a perfect way to start the fall season.  These are also the ingredients needed for maximum fall color on our native trees.  As we clean out the fields we are harvesting every bit of summer that we can.  You will be getting a tomato and some sweet peppers.  With this dry warm weather the summer crops are still sticking around!
New this week are cylindra beets.  They are large beets with a  strong sweet flavor and a deep red color.  The cylinda beets are easy to peel and slice because of their long shape.  They taste great boiled or even roasted.  Below is a recipe for roasted beets and maple walnut salad.  (a farm favorite)  This week you will also be getting winter squash.  It is that time of year!  The winter squash can also be boiled or placed in the oven for 45 min at 350 degrees.  (covered)  By adding maple syrup to the winter squash it will make a warm delicious fall side.
If you need maple syrup the Stoneledge Farm online marketplace offers maple syrup along with vegetables and fruit in bulk, Local Honey, Coffee and Chocolate.  This week there are Italian Prune Plums and Green Bartlett Pears in bulk.  Great for freezing, making sauces or butters.
The Maple syrup labeling system has changed since last year.  The labeling system is Grade A Dark with Robust Taste (the old Grade A)  and Grade A Very Dark and a Very Strong Taste (the old grade B)  The Grade A dark with robust taste is a lighter syrup that was bottled earlier in the season.  Grade A Very dark with Very strong taste was bottled later in the season.  Most people prefer the Darker syrup for cooking and baking but is great for a table syrup as well.
Enjoy this beautiful warm fall weather!
How do I order from the Marketplace?
-Click Member Login
-Select your Items
Roasted Beets and Maple Walnut Salad- (you can substitute the Kale with Spinach) https://www.stoneledge.farm/csa-program/recipes/kale/373-roasted-beet-and-kale-salad-with-maple-candied-walnuts
Enjoy the Harvest!
Candice for everyone at Stoneledge Farm
Winter Squash-1
Spinach- 1 bunch
Carrots- 1 bunch
Cylindra Beets- 3
Shallots- 2
Sweet Peppers- 3
Jalapeño Peppers- take if you would like (Very HOT use with caution)
Red Cabbage- 1 head
Tomatillos- 1 lb.
Tomatoes-1
Fruit Share
1 bag of Cortland Apples
1 bag of Seckle & Bartlett (mixed) Pears
all grown by Fix Brothers Orchard
Mushroom Share
Shiitake
grown by Bulich Mushroom Company


 
Sep
26
    
Posted (Lori) in News

ROSH HASHANAH

Shana Tova—Happy New Year 5777

Only a fraction of our members celebrate the Jewish New Year; but I think the recipes are useful—and I for one like to hear about other people’s traditions. If anyone has recipes from other cultures, please send them. Our CSA is very diverse—I counted native-born representatives of 32 nations and that doesn’t count parents and grandparents’ nationalities—and it would be nice to share.

Rosh Hashanah, for most, means sweet food. Symbolism is big in Judaism and sweet foods symbolize the desire for a sweet year. But it doesn’t stop with sweetness. The Talmud, in a rare show of humor, established a series of puns involving food and suggested including them in Rosh Hashanah meals. For example—the word for “carrots” in Yiddish is mirren, which sound like the word for “increase.” So when you eat a dish with carrots, you say: May it be the will of god that our fortunes will increase in the New Year.” The wordplay involves beets (let’s beat our enemies), leeks (the yiddish word sounds like cut—lets cut off the efforts of those who try to harm us), cabbage, carrots, apples, gourds/squash, dates, and fish heads, but there’s no reason not to create your own based on English rather than Hebrew or Yiddish words. (My brother makes raisin-celery salad to promote a raise in his salary.) Here’s a recipe for leek pancakes and one for sweet peppers. And a recipe for stuffed cabbage (may the new year be stuffed with joy). And some kugels—because everyone needs a kugel, especially on Rosh Hashana, and we have a lot of potatoes.

CHALLAH

I found a video on how to braid challah; looks like a lot of fun, but I have not tried it yet.

http://www.cookistry.com/2014/10/bread-shaping-technique-amazing-video.html

Here’s a link for challah dough, but I’ve never been good at it. If someone has a foolproof challah dough, please share:

http://www.kingarthurflour.com/recipes/classic-challah-recipeXX

CHICKPEA & LEEK PANCAKES

3/4 cup cooked chickpeas (cooked dry peas are better, but you can use canned beans)

1 large leek

1 egg

Bunch of cilantro or parsley

Salt and pepper

Optional: You can add a tablespoon of flour if you prefer more of a ‘pancakey’ texture, I prefer them sans flour.

Chop the chickpeas, leek and cilantro

Combine all three into a bowl and stir in one whisked egg

Add salt + pepper (and the flour if you wish)

Add a small drizzle of your preferred oil to a fry pan and spoon tablespoon amounts into the pan (this recipe will make 5 or 6 fritters)

Cook each side until golden and serve with a squeeze of lemon or lime or even a bit of Greek yoghurt

ROASTED PEPPERS WITH HONEY AND ALMONDS

2-3 peppers (any color) quartered or cut into lay-flat slices

2 tbs olive oil

2 garlic cloves, sliced

1 ounce slivered almonds

2 tbs honey

2 tbs sherry wine vinegar

2 tbs fresh parsley, chopped

Preheat broiler to high.

Place peppers skin side up in a single layer and broil for 5-10 minutes till charred. Remove to a paper bag to steam and cool. When cool enough remove skin and discard.  Slice into bite size pieces.

In a large pan, heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley season with salt and pepper. Serve room temperature.

HALUPKIS: STUFFED CABBAGE

This is enough for about 12-16 servings, but the recipe can easily be halved.

2 large cabbage heads, coarse outer leaves removed

2 cups rice, uncooked

2 medium onions, diced

3 pounds ground lean beef

1/2 teaspoon black pepper, ground

2 teaspoons salt

4 eggs, beaten

1/4 teaspoon paprika

1/2 teaspoon celery salt

1 (14.5 ounce) can tomato sauce (or fresh tomato sauce)

1 (14.5 ounce) can chicken broth (or fresh chicken soup)

1 cup chopped tomatoes, fresh or canned

1 chopped hot pepper—remove seeds to adjust heat

Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.

Boil rice in a separate saucepot until half cooked. Drain and set aside.

In a bowl combine beef, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.

Preheat oven to 350 degrees F.

On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.

Combine tomato sauce, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.

They taste best the next day.

ROASTED SWEET POTATO SLICES WITH CILANTRO PESTO

Serves 6; makes 2 cups pesto

For the sweet potatoes:

2 pounds sweet potatoes (winter squash can be substituted)

1 tablespoon olive oil

Chunky kosher salt and freshly ground black pepper

For the pesto:

2 bunches cilantro

3/4 cup unsweetened shredded coconut

3/4 cup shelled pistachios

4 cloves garlic

1 hot pepper, such as jalapeño or Thai, optional

1 lemon, juiced

1/4 cup vegetable or olive oil

Salt to taste

Heat the oven to 450°F. Slice the sweet potatoes in rounds about 1/2-inch thick. Spread in a single layer on a baking sheet and brush with the olive oil. Sprinkle generously with salt and pepper. Roast for 20 to 30 minutes, or until tender and slightly browned.

While the sweet potatoes are roasting, make the pesto. Roughly chop the cilantro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper (if using), and lemon juice. Add 2 tablespoons of oil and blend until smooth. Add the rest, if desired. Taste and add salt (or more garlic, or more acid) until satisfied. If desired, thin the pesto with water to make it spreadable.

When sweet potatoes are cooked through, spread on a platter and top with pesto. Serve immediately.

BUTTERNUT SQUASH, PECANS AND CURRANTS

1 small butternut squash (about 1 pounds)

3-4 tablespoons extra virgin olive oil

3 thyme sprigs

Salt

Pepper

2 garlic cloves, finely chopped

1/4 cup coarsely chopped pecans

1.5 teaspoons brown sugar

2 tablespoons Champagne vinegar or white wine vinegar

¼ cup currants

½ teaspoon chili flakes

Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.

Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.

Arrange the squash on a warm platter and top with some or all of the dressing.

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

2 pounds carrots, peeled

1 teaspoon salt, or as needed

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground caraway

1 teaspoon ground coriander

1 teaspoon harissa or other hot sauce

Fresh lemon juice, as needed, optional

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.

Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

POTATO KUGEL AND VARIATIONS

3 eggs

1 small onion, roughly chopped

2 tablespoons vegetable oil, divided

½ teaspoon salt, more or less to taste (I use much more)

1/8 teaspoon pepper, more or less to taste

1 tablespoon bread crumbs or matzo meal

4 large potatos, peeled and cut into chunks (about 2 pounds)

Preheat oven to 400 degrees.

Put everything except the potatoes and 1 tablespoon oil in a food processor and whirl for about a minute, until smooth. Add the potatoes and pulse until chopped fine, but not smooth; don’t overprocess, you just want to avoid large chunks.

Put the last tablespoon of oil into a baking dish, about 8 inches square or round. Pour the potato mixture into the baking dish. Bake until brown crust forms on top, about 40 minutes. Allow to cool slightly before serving.

VARIATIONS: Replace up to half the potatoes with other vegetables—broccoli, summer or winter squash, carrots, stringbeans, yams, cauliflower. I find that if at least half of the vegetables are not potatoes, the texture isn’t good.

STORAGE

Winter is coming—just six more weeks of deliveries after this one. But a little preparation will allow you to enjoy your vegetables well into 2017.

WINTER SQUASH: Butternut squash does not do well in temperatures under 50 degrees; so it’s best not to keep it in the refrigerator. This works well for me—I don’t have room in my refrigerator and I like the way it looks on the counter or windowsill. As long as the room does not too warm, it can last up to two months or more. Don’t let is sit near ripening apples or pears—they emit a gas that damages winter squash. If you don’t think you’ll be using your squash for a longer time, bake it, cut it into chunks, and store in the freezer in ziplock bags.

POTATOES: I find that potatoes will last for several weeks or even a few months if they are not subjected to warm places. I keep them in a plastic bag, punched with several holes, and near an open window—but not in the refrigerator. Check them every few days and if they show even the slightest softness, use them or throw them away. There are very few things that smell as as awful as a potato that has gone to mush—and once one goes bad, it takes the rest of them with it.

CARROTS: Carrots last only a few weeks in the refrigerator, but they freeze well. Peel, slice or dice (or grate), boil them for a few minutes, cool, and pack into ziplock bags. When thawed, they can be used in any recipe calling for cooked carrots. Or—make a Carrot Cake from Recipes from America’s Small Farms (p. 206) and freeze slices of that.

KALE, COLLARDS, AND OTHER GREENS: Greens are among the easiest vegetables to store for winter. Wash and chop them roughly, then blanch in boiling water for about 30 seconds. Drain in a colander until almost dry—you can leave a bit of moisture, but water will turn to ice when you freeze. Pack in ziplock bags and squeeze out all the air before you put them in the freezer. I pound the bags until they are so thin that they take up very little space in the freezer.

BEETS: Fresh beets will last in the refrigerator for up to a month before they start to get moldy—sometimes longer if you’re not fussy. But you can also freeze them—roast, peel, slice and store in ziplock bags. Another way to preserve beets is by pickling them. Pickled beets will last for several weeks in the refrigerator in a tightly closed jar—or they can be canned by following instructions on the Ball Canning Jar or USDA websites. Here’s one recipe for pickled beets from Allrecipes.com:

5 pounds fresh small beets, stems removed

1 cup white sugar

1.5 teaspoon pickling salt

2 cups white vinegar

1/8 cup whole cloves

1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.

2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

One other idea: Make a batch of beet burgers (Recipes from America’s Small Farms, p. 195). They can be frozen before or after baking.

CAULIFLOWER AND BROCCOLI: Both of these can be frozen—cook briefly, squeeze out the water, and pack in ziplocks. Both can also be pureed before freezing—they take up less space in the freezer that way and can be used in soups.

CABBAGE: An uncut cabbage will last for months in the refrigerator. If the top leaves go brown, just peel them off. Most years, my last non-frozen or canned CSA foods is a cabbage dish that I eat sometime in February.


 
Sep
19
    
Posted (Lori) in News

Cauliflower; scroll down for specific romanesco info

I’ve seen several recipes that use cauliflower as “mock mashed potatoes”—cooking it until it loses its crunch and texture and then mashing it. I find it offensive to both the cauliflower and the potato—cauliflower has its own advantages, but it’s not a potato.

It’s not easy to face down a cauliflower. It usually doesn’t break apart as easily as a head of broccoli and needs a sharp knife to cut it into bite-sized pieces, The core and leaves have to be cut away and composted, though the stems are just as good as the flowers.

Cauliflower can be boiled or steamed to soften it—but my choice is raw, cooked lightly, or roasted.

Raw, it does well in a marinade, as below, or as a crudite with any dip or dunk. If you’re not a fan of very crunchy vegetables, cook it briefly before marinating, as in the salad below. There are also instructions for roasting below. Cauliflower is also great in a gratin, often mixed with broccoli. See general gratin instructions in Recipes from America’s Small Farms, p. 25. And there’s a more complicated Cauliflower Cheese Pie on p. 74.

CURRIED WINTER STEW WITH CAULIFLOWER AND WINTER SQUASH

This recipe appeared in the NYT (David Tanis) late last fall and it became one of my favorites instantly. It uses only one pan (plus whatever you cook the chickpeas in) and is a full meal, especially if you add rice and raita. I have not included the raita recipe because it was not especially great and took a lot of work—raita is easy, just add diced vegetables (radish is perfect, cucumber is good too) to yogurt. They suggest apple, which was just ok. Add curry powder, cayenne, diced hot pepper, or hot sauce. Mix the whole thing up, allow to sit in the refrigerator and bit and serve cold.

The first time I made this recipe, I followed it exactly, using the spice seeds and individual ground spices. I found the spice was too weak overall; now I just use pre-mixed curry powder. I start with a tablespoon and keep adding until it tastes right. I also add chopped greens to the stew, at the same time as the chickpeas—and sometimes string beans as well..

3 tablespoons untoasted sesame oil or vegetable oil

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon turmeric

¼ teaspoon cayenne

1 2-inch piece of ginger, grated

6 small garlic cloves, minced

4 small hot red Asian chiles or Mexican chiles de árbol

1 large onion, diced, about 2 cups

Salt and pepper

2 tablespoons tomato paste

2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes

1 cup parsnips, hard center core removed, in 1-inch slices or chunks

½ pound tiny potatoes, such as fingerlings, halved

2 cups small florets of cauliflower

1 cup cooked chickpeas, preferably home-cooked and the liquid reserved

Cilantro sprigs, for garnish

Steamed basmati rice (optional)

Apple raita (optional),

PREPARATION

1. Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.

2. Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.

3. Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

MARINATED CAULIFLOWER SALAD

From Martha Stewart Living

1 large head cauliflower (about 2 pounds), cut into small florets

1/4 cup white-wine vinegar

1/4 cup finely chopped red onion

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 tablespoons brine-packed capers, drained and rinsed

2 tablespoons chopped fresh parsley

Bring a medium pot of salted water to a boil. Blanch cauliflower until just tender, about 2 minutes; work in batches if your pot is not big enough. Drain; transfer to a bowl.

Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.

Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

Roasted Cauliflower with Almonds and Kalamata Olives

5-6 cups of cauliflower florets

2 tbs olive oil

2 cloves garlic, minced

1 tbs lemon juice; and 1 tbs zest from an organic lemon

Salt and pepper to taste

¼ cup crumbled goat or feta cheese (if desired)

¼ cup blanched or slivered almonds, toasted

¼ cup sliced kalamata (or other) olives

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the cheese. Add the almonds and olives and toss until combined. Serve warm or at room temperature.

Roasted Cabbage & Cauliflower Salad With Peanut Dressing

1 head cauliflower, cut into small florets

1 head of cabbage,thinly sliced

1/4 cup olive oil

1 tsp salt

1 tsp black pepper

1 (15oz) can chickpeas – or 2 cups of homemade beans, warmed

1/4 cup green onions or chives, sliced (optional)

Peanut Sauce

1/3 cup creamy peanut butter

2 Tbsp brown rice vinegar

1 clove garlic, chopped

1/4 tsp salt

1/4 tsp red pepper flakes

1/3 cup cup hot water

1. Preheat over to 400 degrees.

2. Place cauliflower and cabbage onto a baking dish. Drizzle with olive oil, salt and pepper. Mix well and roast for 30 minutes or until cabbage and cauliflower are browned.

3. Meanwhile, mix together peanut sauce and set aside. You can add more water to thin the dressing if needed.

4. Once cauliflower and cabbage are done, let cool for a few minutes then mix cauliflower, cabbage and chickpeas together. Add more salt and pepper as needed.

5. Serve over grain of choice or greens and drizzle with peanut sauce. Garnish with green onion or chives if using.

ROMANESCO:

What the Heck Is Romanesco and How Do You Cook It?

One of the more unusual vegetables we’ve come across, Romanesco appears to be part psychedelic broccoli, part alien life form.


In fact, it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.


“Romanesco can be served raw, lightly cooked, or cooked through,” said Mario Batali in a column for the Seattle Times last fall. “I usually sauté it slowly with garlic and lemon zest, and punctuate with red pepper flakes for zing.”


It’s also delicious steamed and lightly seasoned with olive oil and red wine vinegar.

Of course, the most fascinating part of Romanesco is its appearance. Its spiraled buds form a natural approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds. (Remember the Fibonacci sequence from school? The spirals follow the same logarithmic pattern).

The Romanesco (sometimes called Romanesco Broccoli or Roman Cauliflower) did not always exist in nature. Many botanists believe it was the result of selective breeding by Italian farmers in the 16th century.

Romanesco is in season during from late summer to early fall, and it can often be found at local farmers’ markets, especially along the Eastern Seaboard. Just as when shopping for regular broccoli or cauliflower, look for firm, heavy heads free from discoloration or withered florets. To store in the fridge, keep in a tightly sealed bag.

ROASTED ROMANESCO

Ingredients

1 head Romanesco, cut into bite-size pieces

1 tablespoon olive oil, or more to taste

salt to taste

2 grinds fresh black pepper

1 pinch garlic powder

1 pinch paprika


Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.

Roast in the preheated oven until tender, 15 to 20 minutes.


Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


What the Heck Is Romanesco and How Do You Cook It?
JUNE 19, 2013 – 4:25 PM  – 7 COMMENTS
103
Lindsay Lowe
By LINDSAY LOWE @linzlowe
romanesco-ftr
(iStock)
One of the more unusual vegetables we’ve come across, Romanesco appears to be part psychedelic broccoli, part alien life form.
In fact, it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.
“Romanesco can be served raw, lightly cooked, or cooked through,” said Mario Batali in a column for the Seattle Times last fall. “I usually sauté it slowly with garlic and lemon zest, and punctuate with red pepper flakes for zing.”
It’s also delicious steamed and lightly seasoned with olive oil and red wine vinegar.
Of course, the most fascinating part of Romanesco is its appearance. Its spiraled buds form a natural approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds. (Remember the Fibonacci sequence from school? The spirals follow the same logarithmic pattern).
The Romanesco (sometimes called Romanesco Broccoli or Roman Cauliflower) did not always exist in nature. Many botanists believe it was the result of selective breeding by Italian farmers in the 16th century.
Romanesco is in season during from late summer to early fall, and it can often be found at local farmers’ markets, especially along the Eastern Seaboard. Just as when shopping for regular broccoli or cauliflower, look for firm, heavy heads free from discoloration or withered florets. To store in the fridge, keep in a tightly sealed bag.

 
Sep
18
    
Posted (Lori) in News
Week #16
Dear CSA Member,
We are finally breaking the brutally hot temperatures!  It is beginning to feel like fall.  The shares will start to feel heavier as the hearty crops of fall will fill the shares.
We are continuing to harvest as well as prepare the fields for winter.  Cover crop seeds have been planted (rye and oats) and are growing beautifully.  The seeds have to be planted and then rolled over again to make sure the seeds are covered completely by the soil.  Planting the cover crops takes time but has to be done to protect the ground from snow and frost.
New this week is Butternut Winter Squash.  Our favorite way to cook it here on the farm is baked with maple syrup!  Directions below.
  • Cut the Butternut Squash is half and clean out the middle.  (scoop out the pulp with a spoon)
  • Lay in a 1in. baking dish and add 1/2 tsp. butter to each half butternut squash.
  • Pour 1 tbl. of maple syrup in each half of butternut squash.
  • Cover butternut squash with tin foil and bake for 40 min.
  • Let cool for 10min. and Enjoy!
This week you will also be getting Sage, white potatoes and carrots.  These three items pair really well together.
You will also be getting Habanero Peppers this week.  They are Extremely, Extremely HOT!  Please, take at your own risk.
Enjoy The Harvest!
Candice For Everyone at Stoneledge Farm
Sage(herb)- 1 bunch
White Potatoes- 1 basket
Carrots- 1 bunch
Red Wing Onions- 3
Curly Kale- 1 bunch
Collards- 1 bunch
Winter Squash- 1
Broccoli- 1
Habanero Peppers- (Take at your risk!  VERY HOT)
Fruit Share
1 bag- Mac Apples
Grown by Fix Brothers Orchard
1 basket- Concord Grapes
Grown by Tousey Vineyard
Here is a great recipe for Concord Grape Muffins http://www.injennieskitchen.com/2010/09/concord-grape-muffins/
Mushroom Share- Portobello
grown by Bulich Mushroom Company
(Any Update will be sent on Monday)


 
Sep
18
    
Posted (Lori) in News

MIRIAM’S TOMATILLO HOMINY CHICKEN STEW

from Weight Watchers It’s very simple and tasty.

Serves 4

1 spray cooking spray

1 garlic clove, minced

1 small uncooked onion,chopped

1 large tomatillo

1 small jalapeño pepper, cored, seeded and minced (do not touch seeds with bare hands)

14 1/2 oz canned tomatoes, diced, fire-roasted

2 cups cooked whole hominy, or a 15.5 oz can drained hominy

1 cup canned pinto beans, drained and rinsed

1 pound uncooked boneless skinless chicken breast, cut into bite-size pieces

1/4 tsp ground cumin

1/2 tsp dried oregano, crushed

1/4 tsp black pepper

1/4 tsp table salt

1 cup fat free chicken broth

Instructions

Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Sauté for 5 minutes, stirring frequently.

Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth.

Cover skillet and simmer until chicken is cooked through, about 20 minutes.

FROM MICHELLE:

ROASTED BUTTERNUT SQUASH AND RED ONION WITH TAHINI AND ZA’ATAR

Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Michelle writes, “While the vegetables undergo their transformation, you make a lemon-and-garlic spiked tahini sauce and cook some pine nuts in olive oil and salt until they get golden-brown. And then you layer everything together and serve it in one show-stopping stunner of a dish. The colors alone make you do a double-take. And then when you finally taste it, you’re done for.

If you think you might show more restraint, just talk to my husband who accidentally ate three quarters of it and forgot to ask if I wanted more. For the record, I would’ve done the same thing – it’s just that he got to it first.

I don’t normally insist on certain cookbooks beings a must-own in your library, but I really think you can’t go wrong with this book. The recipes are fantastic and straightforward, and while you might have to get a few “exotic” ingredients like tahini, za’atar, or date syrup, it’s well worth the investment. These ingredients will enable you to flavor your food differently, expand your palate, and make you a better cook. If you don’t have a Middle Eastern shop near you (I am, at the moment, very lucky in that department), there’s always Kalustyan’s which has all three of the above ingredients, and then some.

1 medium butternut squash (about 624 grams; 22 ounces) peeled and cut into 1×2 1/2 inch pieces

1 large red onion, cut into eighths

3 tablespoons plus 1 teaspoon olive oil, divided

1 1/4 teaspoons fine sea salt, divided plus additional to taste

Freshly ground black pepper

3 tablespoons tahini paste

1 tablespoon fresh lemon juice

1 small garlic clove, pounded into a paste

3 tablespoons (30 grams; about 1.2 ounces) pine nuts

1 tablespoon za’atar

1 tablespoon coarsely chopped fresh flat-leaf parsley

Flaky sea salt

1. Heat the oven to 475 degrees F with the rack positioned in the middle.

2. In a large mixing bowl, combine the squash and onion and 3 tablespoons of the olive oil, 1 teaspoon fine sea salt, and a few twists of the pepper grinder. Toss until the ingredients are combined. Spread the vegetables on a shallow baking sheet, leaving them enough “breathing” room and roast in the oven 25 to 35 minutes, or until the vegetables have taken on some color and are cooked through. You’ll want to see a little bit of charring, though not too much. Keep an eye out on the onion; you may need to pick it out earlier. Remove from the oven and set aside to cool.

3. While the vegetables are roasting, make the sauce. Place the tahini I a small bowl along with 2 tablespoons of water, lemon juice, garlic, and 1/4 teaspoon fine sea salt. Whisk until the sauce is the consistency of honey. You might need to add more water or tahini, depending.

4. Pour the remaining 1 teaspoon of oil into a small skillet and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon of fine sea salt, and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove fro the heat and transfer both: the nuts and the oil to a small bowl (otherwise the nuts will continue to cook).

5. To serve, spread the vegetables out on a large plate or a serving platter, and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by za’atar and the parsley. Add a few flakes of the flaky sea salt and serve.

Serves 2 to 4.

Michelle’s BUTTERNUT SQUASH MAC AND CHEESE

Serves 4

This is just pure old-fashioned comfort food. You are able to enjoy the warm creaminess you look for, with all the goodness of wholesome foods.

Equipment: Food processor

Ingredients:

16 oz. elbow pasta; or use your favorite shape or a brown rice gluten-free otion.

Butternut squash cream:

2 cups peeled and cubed butternut squash, broiled until tender

½ cup cashews, soaked for one hour

¼ cup nutritional yeast

1 tablespoon sea salt

¼ cup extra virgin olive oil

1 clove garlic

¼ cup filtered water

Walnut bread crumbs

¼ cup walnuts

2 tablespoons nutritional yeast

1 tablespoon sea salt

Pulse bread crumb ingredients until finely ground and set aside.  Boil pasta; drain, rinse, toss with small amount of olive oil to prevent sticking and then set aside.

Preheat oven to 400 degrees.

Drain and rinse cashews and transfer to a food processor with remaining cream ingredients. Blend until smooth and creamy. Add to pasta, mix well and transfer to a lightly oiled 8×8 baking dish. Top with walnut bread crumbs and bake for 25 minutes.

BUTTERNUT SQUASH BASICS

Qiana Mickle, formerly of Just Food prepared a super article on butternut squash last year:

The coming weeks will be high time for winter squashes in many of our CSA shares. Known for their long shelf life, the most popular variety of the butternut squash is the Waltham Butternut which was initially cultivated in Waltham, Massachusetts. Squash is known as one of the “Three Sisters”, the three main crops along with maize and beans planted by Native Americans.

Butternut squash should be kept dry in a cool, dark area and without any spots it can last for about 6 months. When you are ready to use it, check out these easy steps on how to peel, seed, and cut your butternut squash.

Roasting butternut squash brings out the natural sweetness and complements the herbs and garlic in this recipe. If you really want to experiment with interesting flavors such as garam masala and turmeric- try this butternut squash and chickpea curry. If you have dinosaur kale still to use, you could throw it in the curry or use it here in a butternut squash, apple, sausage, and kale hash.

Want a different spin on the classic burrito? Instead of using meat or chicken, swap in butternut squash like in this black bean and butternut squash burrito recipe! If you want to explore the savory combination of butternut squash and black beans in another recipe, try this chili instead.

Finally, butternut squash is not just for hearty meals. Whether you are in the mood for a sweet snack or a salty one, butternut squash is a great fruit (yes, it is a fruit!) to make an easy jam or roast the seeds.

USING GREENS

We seem to be getting a lot of greens this season. Which is a good thing, I think. I know most of you know all this, but here’s a review:

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room

COOKING GREENS: Remove the tough ribs and ends, chop them roughly. Then:

Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.