What’s in the box this week?
Standard Shares include
Kale - In the Netherlands, kale is a traditional winter dish called "boerenkoolstamppot", a mix of kale and mashed potatoes, sometimes with fried bacon and served with rookworst ("smoked sausage").
Red Beets - Did you hear about the guy who stopped eating vegetables? His heart missed a beet.
Rainbow Chard - Harvesting is a continuous process, as most species of chard produce three or more crops.
Little Gem Lettuce - With balsamic onions: Preheat the oven to 375 degrees F. Cut the 3 small red onions in half and slice 1/4-in thick, place on a baking sheet and toss with: 1/4 c balsamic vinegar, 1/4 c olive oil, 1 tsp salt and 1/2 tsp pepper. Bake for 12 to 15 minutes, until the onions are tender. Remove from oven and toss with 2 more tbsp balsamic vinegar and cool to room temperature. Whisk together the 6 tbsp minced shallots, 2 tsp Dijon mustard, ¼ c good red wine vinegar, 1/2 tsp salt and 1/2 tsp pepper in a small bowl. While whisking, add 3/4 c olive oil until emulsified. To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
Spring Onions - The star of this week’s recipe!
Red Kuri Squash - According to the Environmental Working Group, winter squash is on the list of produce with the highest levels of pesticide residue. Especially with squash like red kuri, where you can eat the skin (the most delicious part?), it’s important to know your squash is coming from a farm like Say Hay!
Sage - For pasta with butter, sage, and parmesan: Bring a large pot of water to a boil; salt it. Cook 1 lb cut pasta (like ziti) until it is tender, but not quite done. Meanwhile, place 2 tbsp butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add 30 fresh sage leaves. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done. Stir in 1 c or more freshly grated Parmigiano-Reggiano cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Butternut Squash, Cauliflower, Radicchio, Batavian Lettuce, Red Beets, Spring Onions
This week’s CSA box will come with the reality of a new President-elect. All of us on the farm plead that you continue our work in making the world a better, healthier place by making a dish for your neighbors and sharing a meal, especially with those who may hold different views than your own. Our food and the sharing of meals is often the centerpiece of many of the most significant events in our culture, and what could be a better way to to help heal the division that has been the hallmark of this campaign season?
Chard and Spring Onion Risotto (Serves 4-6)
A yummy, creamy treat with two items from this week’s box… Thank you to the Washington Post for the recipe!
1 tbsp olive oil
2 oz diced pancetta
8 oz spring onions, light green and white parts, halved lengthwise and thinly sliced (2 cups)
5 oz chard, tough stems removed, cut into roughly 1-inch squares
1 c arborio rice
1/2 c white wine
4 c homemade or no-salt-added chicken broth, heated until almost boiling
2 to 4 tbsp freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp.
Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened.
Stir in the rice; reduce the heat to medium, then pour in the wine. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm broth and stir until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring and allowing the liquid to be absorbed each time before adding more.
After 3 cups of the broth have been incorporated, start tasting the rice to see whether it is done. If it is still too firm, add 1/2 cup of the broth, stir until that is absorbed and then test for doneness. Repeat with the remaining 1/2 cup of broth if needed. When the risotto looks creamy and the rice is slightly firm to the bite, it's done. Remove from the heat.
Add 2 tablespoons of the cheese. Season lightly with the pepper, stirring just to incorporate. Taste, and add some or all of the remaining cheese, plus salt and/or pepper as needed.
Serve right away.