Extended CSA Week 1

Note that there is only one share size for extended season!  All bags are the same color, take any one.

In Your Share:

Carrots
Beets
Shallot
Fennel
Pepper
Bok Choy
Little Gem Pearls Lettuce
Cilantro or Parsley

Welcome to the extended season, which looks an awful lot like the regular season.  Today’s share is a bit smaller than full shares you’ve been getting but a bit bigger than half shares.  I love fall flavors and I think that many of our greens and roots come into their own in the cooler weather.  It takes a frost to really sweeten things up, but this year we’ve hardly gotten below 40.  Hopefully we’ll have a nice clear stretch at some point before too long, but nothing in the forecast yet.

We’re into our final bed of carrots which I’m hoping to make last through Thanksgiving.  We are getting them all harvested now, since the rain, rust fly, gophers, and raccoons are all zeroing in on them and I want to make sure we get most of them!  You will start to see more rust fly damage in these late season carrots, which looks like a darkened area at the tip or sometimes in the middle of the root.  We cull out the worst roots, but you may have to trim your carrots more than you did in the summer.  Rust fly damage is easy to cut out, or it’s not a big deal to just eat it (if I’m juicing I don’t usually bother to trim it).  We keep our carrots covered with a spun fabric row cover all season long to keep the flies off, but it gets harder to keep the cover on in the fall and these carrots have been in the ground a long time.

Beautiful beets today from our last bed, which we will also have to protect from the gophers.  They don’t usually bother our beets until fall, I suppose when other preferred foods are scarce.  These, though, are blemish free, large, and sweet with wonderful greens.  The lettuce is coming from the greenhouse, and as such is extra tender and more of an open head than our field lettuce.  It seems to be starting to bolt, but I’ve been eating them and they are sweet and tasty with no off flavors.

Today’s shallots are on the other end of the size spectrum from the last ones you got.  They are the overwintered, bulb grown shallots and this year’s were particularly small.  They’re a pain to peel, but they really pack a flavor punch.  If you don’t want to peel them, roast them whole with potatoes and fennel and peel them on your plate, or use them in stock.

If this is more veggies than you can use this week (especially folks who have been getting a half share), remember that the carrots and beets (greens removed) will store great in the fridge.  The shallots will keep on the counter for several weeks.  You could freeze the fennel: I’ve had success chopping it, roasting it, and freezing it to later use in soups, stuffings, and roasts.  You’ll probably use your peppers fresh, but they freeze well whole or cut into pieces and bagged.  The parsley or cilantro you could mince with oil and freeze (kind of like pesto), and the bok choy could probably be blanched and frozen (I haven’t actually tried that but it should work).  The lettuce, though, needs to be eaten fresh; try it in a green smoothie if you won’t eat enough salads and lettuce wraps.


Roasted Salmon Fennel and Bok Choy


By Amy Stafford , A Healthy Life for Me Blog.

From the blog: “This bright beautiful and healthy Roasted Salmon Fennel and Bok Choy recipe is made in one pan and is gorgeous enough to serve to company, but is so easy you will be making it once a week for the family. ” She uses crimini mushrooms, but it would be terrific right now with some wild chanterelles or boletes.

2 medium fennel bulbs, cored and sliced into 1/2″ thick wedges

1/2 medium red onion, thinly sliced

bella mushrooms

2-3 heads bok choy, trimmed and cut into 1″ slivers

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

juice from one organic lemon

4-6 oz. skinless salmon filets

Gremolata:

1/2 cup packed fresh flat leaf parsley, coarsely chopped

1/2 cup salted shelled pistachios, coarsely chopped

1 tablespoon finely organic grated lemon zest

1 tablespoon garlic, finely chopped

Pinch of kosher salt

  1. Preheat oven to 400°.
  2. Use a rimmed baking sheet, you can line with foil for easy clean up.
  3. Place salmon on cutting board and drizzle lemon juice over top of salmon and a pinch of kosher salt and black pepper.
  4. In a bowl toss fennel, onion, mushrooms, olive oil and salt and pepper.
  5. Spread the vegetables evenly and roast for 15 minutes. Toss bok choy in empty bowl and coat with any remaining oil that is in the bowl.
  6. Remove pan and toss bok choy over top top of veggies, cook an additional 6-10 minutes.
  7. Remove pan from oven and push vegetables into a pile to make a bed for the salmon.
  8. Place the fillets on top of vegetables, spaced evenly.
  9. Return pan to oven and roast for 10-15 minutes
Gremolata:
  1. Combine all ingredients in a bowl.
  2. Serve salmon and vegetables plated and topped with gremolata.

CSA Week 19: Final week main season

This is the final week of the main season CSA! Please return all remaining CSA bags.

In Your Share:

Yaconimg_0442
Yellow Finn Potatoes
Rutabaga
Salad Mix
Winter Luxury Pumpkin

Full shares only:

Broccoli
Lettuce
Green Onion

We made it!  This is the final week of the main season CSA.  We actually have a lot more than usual for this late in the season, so I’ve been pleased with the variety and quantity we’ve had these last few shares.  Lots more coming for extended season members!

There are 2 new items today.  Brand new to many of you (except last year’s CSA members) is yacon.  Yacon (pronounced yah-CONE) is a member of the sunflower family from the Andes.  This is the tuberous vegetable that looks like a sweet potato, oblong with dark skin.  We like to eat it raw, and it is sweet, tender, mild flavored, and juicy.  Think of jicama, asian pear, or even a cucumber.  We most often slice it up and eat it plain as a refreshing snack or side dish.  I like the flavor of the skin (it’s earthy and somewhat bitter), but you may prefer it peeled.  It will brown soon after cutting, you can toss it with a bit of lemon juice to keep it white.  It can also be cooked, though we love it’s crunchy texture so much that we never do.  Some people like to juice it (we recommend peeling it first).  Store it in the fridge in a plastic bag, it will dry out and soften if left on the counter for long.

Here is a link to a more in depth article about yacon in Mother Earth News.  One thing worth noting is that yacon’s sweetness is from inulin, which makes it extremely low in calories and a better choice for diabetics.

One favorite is a “Winter Luxury” heirloom pumpkin.  Make sure to grab one when you get your share!  These make the most fantastic pumpkin puree: flavorful, sweet, and velvety.  I’ve used the puree to make pies, soups, risotto, and more.  They are also delicious to roast and eat with butter or other toppings, although I think their texture is better pureed.  I cook them the same way I cook winter squash.  Cut it in half, put it in a pan with a bit of water, and roast it at 375 until a fork goes through it easily.  To puree it, I just scoop out the seeds, peel off the skin, and use my immersion blender (you can also use a food processor, a regular blender, or a potato masher).

If you take a large pumpkin and don’t want to use it all at once, the puree freezes well.  I’d roast the whole pumpkin, since it won’t keep for long once it’s cut open.  Left whole and uncooked, these pumpkins are sturdy but not terribly long keepers.  It should keep at room temperature at least until Thanksgiving and possibly until the end of the year.

Thanks everyone for your support and your love of vegetables.  I hope you’ve enjoyed being in the CSA; we’re privileged to have such enthusiastic members.  You can return any remaining bags by next Tuesday to the farm or Trillium.  Or, better yet, bring shopping bags with you when you pick up your final share and transfer the contents so you don’t have to return anything.  2017 early CSA registration will begin in February, keep an eye out and we hope you’ll be back!


Yacon Grapefruit Salad

Okay, this recipe from Marthastewart.com originally called for jicama.  But it is delicious with yacon: the bittersweet grapefruit and sweet apple are a great complement to the mild crunchy yacon.

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons freshly squeezed lime juice
4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
1/4 teaspoon crushed red pepper, flakes
1/4 teaspoon coarse salt
1 large or 3 to 4 small yacon, peeled and cut into thin matchsticks
1 medium Granny Smith apple, cut into 3/4-inch chunks

Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.

Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.


Thai pumpkin soup

Here’s a simple but flavorful recipe for pumpkin soup from the BBC’s Good Food Magazine.

1 pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass, bashed a little

3-4 tbsp Thai red curry paste

1 can coconut milk

3 c vegetable stock

lime

juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

 

Heat oven to 400. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

 

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

CSA Week 18

1 more week to go: Next week is the final main season pickup.

In Your Share:

 

Carrots
Beets
Fennel
Leeks
Green Onion
Kale
Broccoli or Cauliflower

Full Shares Only:

Lettuce

Carnival Winter Squash
Cucumber or Zucchini

This is a heavy share for October!  In spite of the rain, most of our crops are still looking good out there.  Instead of succumbing to mold, so far they just keep getting bigger.  The fennel are HUGE (and tender and tasty), the carrots are fat and lovely, and our green onions are getting so tall that they’re falling over. Our final rotation of broccoli is full of deep green heads and succulent shoots, and it seems to be holding up well against the rain.  Crown rot can be an issue for us with late broccoli, but these are fighting it off long enough to get it to you.

The cauliflower seems to be responding well to the boron sprays, and we have the nicest heads we’ve gotten from these rotations today.  Unfortunately, this will likely be the last of it, since there aren’t many heads left over there.  Now I know how to identify and cure this problem, though, so I’ll be keeping a closer eye and hopefully will catch future boron deficiencies before our field turns into a cauliflower graveyard.  I’ve suspected boron deficiencies in other crops as well (especially beets and spinach), so it will be worth exploring if this can help us have better production all around.

New today are leeks, which are one of my favorites but aren’t our most productive crop.  Leeks are milder than onions and have a savory flavor all their own.  I love to use them in soups, sautes, and braises.  I use the whole leek, greens and all, and I don’t usually find ours to be too tough.  We have peeled and washed them, but leeks are notorious for catching soil in their many leaf bases.  You will probably want to give them a good rinse before using them.  Typically I slice them lengthwise, lay them cut side down, and slice them into thin half moons.  If you don’t want to cook with the greens, they are a great addition to stock.

We pulled the cucumbers out last week, but were able to pick enough to give them to some of you today.  The zucchini plants are going downhill, but we gave them a few days off from harvest and lots are still sizing up nicely.  So full shares get what will (probably) be the last of these summery crops.

Note that next week is the final main season pickup!  We have a few more spots available for the extended season, so please let me know if you want to sign up.  We will continue to deliver to all of our usual drop sites, and we have some lovely crops waiting in the wings for November.  Harvest season isn’t over yet!


Leeks and Chanterelles

It wouldn’t be fall in the northwest without leeks and chanterelles. This is a basic mixture that can be eaten by itself or as a side dish, put into an omelette, mixed with roasted potatoes or quinoa, used as a filling for quiche, or stuffed with rice into squash.

 

Heat a dry skillet over medium heat. Chop into medium pieces:

            1 pound chanterelle mushrooms

Add to the skillet and dry sautee (no oil) while the mushrooms release their juices. You can either strain off the juice to use for another purpose or wait for it to steam away. When the water is all gone and the mushrooms just begin to stick, add:

3 Tbsp butter

            2 leeks, chopped coarsely

            1 tsp fresh thyme

            salt and pepper

Stir and sautee for about 15 minutes, or until leeks are caramelized and mushrooms are well-browned.

 

If using as a stuffing or filling for quiche, stop cooking after the mushrooms and leeks just begin to brown, as they will continue to cook in the oven.

I often will make this into a meal by adding a chopped bunch of kale 6 or 7 minutes before they are done and serving with rice or quinoa.


Linguine with Fennel and Tuna

From marthastewart.comCrisp, mild fennel is livened up with lemon juice and capers, and then tossed with linguine and canned tuna. This light dinner is ready in just 20 minutes.

1 pound linguine

2 medium fennel bulbs, (8 ounces each)

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

2 tablespoons capers

Coarse salt and ground pepper

2 cans (6 ounces each) solid light tuna, drained

Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.

 

Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.

 

Season with salt and pepper. Flake in tuna. Gently toss.

CSA Week 17: Please return your bags!

** 2 weeks to go!  Final main season pickup is October 16 to 20 **

In Your Share:img_0452

Carnival Squash
Potatoes
Onion
Broccoli or Cauliflower
Pepper or Tomato
Salad Mix

Full Shares Only:

Lettuce
Kale
Parsley

Before talking about what’s in your share, I want to request that you look around your house and car and return any CSA bags you have.  We are getting low at the farm and almost didn’t have enough to fill shares last week.  I should have plenty of extra, so lots of them are with you.  Please bring them back to your usual drop site or leave them in the farm stand any time.

Today’s is a lovely fall share with the first of our winter squash.  These are fresh out of the field and will get sweeter if you leave them on the counter for a week or two.  Carnival is similar to an acorn squash and is great for stuffing or eating by itself.  I most often roast squash by cutting them in half, putting them face down in a pan with a little water, and roasting at 375 until a fork goes through them easily.  I find it easier to leave the seeds in and scoop them out after cooking, but if you are planning to stuff them or want to add butter or spices to the hole, you should scoop them out beforehand.  When squash are fresh like this, I think the skin is tender and tasty.  Once they’ve stored for a while, it gets tough and I peel it off after cooking.  Squash store well at room temperature; put them on the counter, in a cabinet, or make them a table centerpiece.  They will keep for several months.

We will have more squash and some of our delicious heirloom pumpkins for you before the season is out.  Squash are not usually our best crop, since they want more heat than we can provide, but this year’s are beautiful.  We are limited in the kinds we can grow, but I’ve been experimenting with some different varieties in the last couple of years and many of you will be seeing delicatas and maybe even butternuts in the weeks to come.  Carnival, however, continues to be our most reliable producer, and it is a beauty.  Enjoy!

We have broccoli or cauliflower for everyone this week.  I mentioned last week that we started a boron spray on the cauliflower because they were all rotting, and it seems to be helping.  These cauliflowers are small and not our prettiest, but they are fresh and tasty and a whole lot nicer than what we were getting a couple weeks ago.  We’re starting into our last rotation of broccoli, which includes a new open pollinated heading variety that I think you’ll like.  These are a more moderate size than the heads you got earlier in the summer, but they are more similar to commercial broccoli than my personal favorite non-heading type.  Let me know what you think!

The rain seems to be coming on harder and harder, and we’ll see how it affects our fall harvests.  The broccoli and cauliflower are susceptible to crown rot if they stay too wet, and our salad and greens often deteriorate in constant cold rain.  The summer crops are pretty much all calling it quits at once: say goodbye to cukes, zukes, basil, and maybe tomatoes.  But colder temperatures also bring out more flavor in all the fall crops, and fall greens and roots are the most tender and tasty.  We will even have a couple new treats for you before the season is out, yacon is coming soon!


Carnival Squash Stuffed with Ground Turkey

Carnival, the variety of winter squash we are growing this year, is an excellent stuffer. The size is perfect, and the beautiful skin makes for a nice presentation on the plate. I found this recipe on foodmayhem.com.   It calls for poached shredded chicken thighs, but I am substituting ground turkey to save a step. Serves 4 to 6.

Preheat oven to 375. Cut 2 carnival squash in half and scoop out the seeds. Place face down on a baking sheet and add ¼ inch of water. Bake for 30 minutes, then remove from the oven and flip over. In each cavity, place 1 Tbsp butter and sprinkle with brown sugar. Return to the oven and bake another 15 minutes, or until a fork inserts easily.

Meanwhile, heat 1 Tbsp olive oil in a sauté pan. Add:

2 c red onion, chopped

            4 cloves garlic, minced

Saute 5 minutes until the onions begin to soften, then add:

2 tsp chili powder

            1 tsp cumin

            1 lb ground turkey

            salt and pepper to taste

Saute about 10 minutes, or until turkey is no longer pink.

Place each squash half on a plate, fill with the turkey mixture and serve.


Red Russian Kale Rolls

Chef KJ Konink made these one year for our Farm to Fork dinner with an excellent local goat feta. This is a simple kale and feta filling, but you can switch it up to include other items (try ground lamb, grated carrots and radish, cauliflower and basil, or whatever you can think of!

 

1 bunch kale

8 oz feta cheese

2 Tbsp minced shallots

2 Tbsp butter

Salt

 

Blanch the kale by holding the stems and dipping into a pot of salted boiling water, then plunging into ice water. After it cools, cut out the stems and trim the leaves into 4 x 6” pieces.

 

Finely chop the leftover pieces of stem and leaves and sauté in the butter along with the shallots.

 

On each leaf, place a slice of feta cheese and a dollop of the sautéed mixture. Roll up tightly like a dolma and serve.