What’s in the box this week?
Standard Shares include
- Radicchio – The star of this week’s recipe!
- Sweet Potatoes – Yams and sweet potatoes are botanically distinct, although the terms are often used interchangeably. Yams have pale flesh and grow in Asia and Africa, while sweet potatoes have bright orange or yellow flesh and grow in tropical regions of the Americas.
- Kale – Kale or borecole (Brassica oleracea) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables.
- Young Leeks – Quick-braise them - Preheat the oven to 400 degrees F. Halve the leeks lengthwise. Place butter, water, and salt in a sauté pan over high heat. Add the leeks in a single layer, and place the lid askew over the pot. Cook until the water has just evaporated, about 7 minutes. Gently toss the leeks with olive oil and add whole thyme sprigs. Roast in the oven until just slightly golden, about 3 minutes. Scatter Parmesan over the leeks, and return to the oven for 1 minute more. Serve on the side, or on top, of chicken or fish.
- Thyme — This fresh herbs is the perfect finish to sauce, dressing, or entrée.
- Butterhead Lettuce – The name "Butterhead" is fitting for large, ruffly outer leaves surrounding a soft, folded, and blanched heart. Also known as Boston, this is the sort of lettuce most prized in Europe where most of our varieties were bred. This lettuce is Generally grown as full-size heads.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Purple Kohlrabi, Sweet Potatoes, Young Romaine, Kale, Zucchini or Cucumbers, Eggplant or Sweet Peppers
Thanks to those CSA members who have helped out already with our New member Recruitment Drive! If you haven’t yet, you can still help spread the word: write a review on facebook or yelp. Organize a dropsite at your workplace. Tell your neighbors and friends who you think might also enjoy our CSA.
Pics of the week
Dusty harvesting butterheads for last week’s market.
2015 planning meetings underway.
Keeping the weeds in check is a perpetural effort – made easier and more enjoyable with our custom electric tractor!
Perfectly Grilled Radicchio with Mozzarella (Serves 8)
The autumnal equinox reminds us that our days are getting shorter, and to celebrate the beautiful weather we’re currently enjoying before fall truly sets in. So, get outside and do some grilling! Thanks to Michael Chiarello and Food Network for the recipe!
- 4 heads radicchio
- 12 garlic cloves, minced
- 2 tsp crushed red pepper flakes
- 3 tbs fresh thyme leaves
- 2 c extra-virgin olive oil
- 1/2 c balsamic vinegar
- 1 lb mozzarella, cut into 16 pieces
- Salt and freshly ground black pepper
Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
In a medium bowl, combine all ingredients except the mozzarella. Mix well.
Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.