January 25, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli - The stems are one of the best parts - don’t let them go to waste!  Shred the stems on a box grater or with the shredding attachment on a food processor. Add shredded stems to homemade veggie burgers, or combine them with shredded potato (or any other vegetable), along with an egg and a little flour; pan-fry the batter to make savory vegetable fritters.

  • Golden Beets - To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked.

  • Butternut Squash - The star of this week’s recipe!

  • Spring Onions - The Latin name for this variety of onion is allium fistulosum; allium means ‘garlic’ and fistulosum means ‘hollow stemmed’.

  • Mokhum Carrots - For carrots in marsala: Begin with about 1 lb young carrots, peeled and cut on the diagonal. Melt 2 tbsp of unsalted butter in a deep sauté pan and add the carrots, briefly sautéing over medium heat to coat them evenly with the butter. Add 1/2 cup dry Marsala to the pan, and allow it to bubble up, then add enough water to almost cover the carrots. Sprinkle over about 1 tsp granulated sugar and a pinch of salt. Bring the liquid to a gentle simmer, cover the pan, and cook the carrots until they are just fork-tender. Remove the cover, and turn up the heat. Continue to cook the carrots, shaking the pan occasionally until the liquid has evaporated and the carrots are nicely glazed. Toss them with a bit of chopped Italian parsley, and serve immediately. Try to resist eating the entire quantity in one sitting.

  • Navel Oranges - When zesting, keep these rules in mind:

  1. Be sure to wash and dry the fruit before using the zester. Cooks often skip the citrus rinse, because they're only using the juice—but be sure to run it under water and pat it dry if you plan on using the peel.

  2. If using both the juice and the peel, grate it first. Trust us: Trying to zest 8 tiny wedges is no fun.

  3. Avoid the white pith separating the colorful zest and the fruit. It's overly bitter and doesn't have the same brightness as the actual peel.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

Cauliflower, Carrots, Beets, Spring Onions, Navel Oranges

 

 

 

News

 

 

And the rain keeeeeps coming! We’ve received over half of a normal year’s rainfall in just over the past two weeks.  Which is great!  Now we need things to dry out a little so we can play catchup in the field.  This is the time of year where the CSA boxes can be come a bit repetitive in terms of variety, but February and March are shaping up to be especially slim on variety since it has been too wet for us to plant anything.  Hey, if you have to be stuck with half a dozen vegetables: these are some of the best!

 

 

Recipe

 

 

Panzanella with Winter Squash and Sage (Serves 6)

This dish can serve as a hearty, carby main, or a yummy side.  Butternut squash is the winter star of this panzanella, or ‘bread salad’, a versatile dish that includes a combination of whichever vegetables are in season at the time.  Thank you to The New York Times for the inspiration!

  • ½ delicata or medium butternut squash (about 1 ¼ lbs), peeled, seeded and sliced into 1/4- to 1/2-inch-thick moons
  • 8 tbsp extra-virgin olive oil
  • Salt
  • 8 oz stale bread, torn into bite-size pieces (about 5 cups)
  • 2 ½ tbsp red wine vinegar or sherry vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
  • ¾ cup thinly sliced celery
  • ½ cup thinly sliced radishes
  • 1 ½ tsp chopped fresh thyme
  • 2 tbsp chopped fresh parsley
  • Ground black pepper
  • 1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
  • 1 tbsp chopped chives
  • 1 oz shaved Parmesan
  • 1 tbsp chopped fresh sage

Heat oven to 425°F. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.

Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.

Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.

Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.

Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

 

Pics of the Week:

 

A cover crop of vetch, peas, and oats.  We'll till this under as soon as it dries out to feed back to the soil 

Marshall and Abe - starting their second year on the farm - doing a great job and keeping it real hauling onions out of the muck.  With these wet conditions, we have to keep the tractors out of the beds.