This Week’s Share
Share Notes
- Cabbage, Savoy: This crinkly leaved green cabbage is mild in flavor and is great used in any dish calling for cabbage, but can be especially delicious fresh. You many notice some bug damage at the base of the cabbage heads, and we will do our best to clean them up here, but cutting out the core when preparing for use should remove most of it.
Thanksgiving Week Pick-up Changes
Next Week is Thanksgiving and with that we’d like to remind you that some pick-up sites have changes in the pick-up time or day. Please look below to see if your site is affected. There will be no pick-up (regular or after hours) at any sites on Thanksgiving (Thursday, November 25th).
All Tuesday pick-up sites (SE Ankeny, Providence Medical Center, and Richmond Neighborhood) will be as regularly scheduled on Tuesday, November 23rd and pick-up times will be the same.
All Wednesday pick-up sites (EcoTrust, PDC, PECI, South Waterfront, Metro, PSOB, Sellwood, and Ladds) will be delivered on Wednesday, November 24th by 12pm (noon).
All Thursday pick-up sites (SW Food Front, Farm, and NW Friendly House) will be moved to Tuesday, November 23 and pick-up times will be the same as usual.
All Monday pick-up sites (St. John’s, UP, North Portland, and NE Portland) will be as regularly scheduled as well. In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 22 and your Week 27 Share on Monday Nov. 29.
Sign-up for 2011 Season Now Open
With just four weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2011 season. Its not too early to lock-in your share for next season, and if you pay in full before the end of December you’ll get 5 free weeks of our salad share. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2011.
Recipes
Beet Recipe
Beet and Savoy Cabbage Salad with Goat Cheese
Adapted from Recipes from the Root Cellar by Andrea Chesman
1 pound of beets
6-8 cups Savoy cabbage (can also use Napa Cabbage), thinly sliced
1-2 carrots, grated on a the large hold side of a 4-sided grater (optional)
Salt and freshly ground black pepper
Orange Vinaigrette (see recipe below)
4 ounces soft fresh goat cheese (chevre), crumbled
Preheat oven to 400˚F. Wrap the beets individually in aluminum foil. Roast for 50-60 minutes, until fork-tender. Remove them from the oven and let cool. When the beets are cool enough to handle, peel and slice into matchsticks. Transfer the sliced cabbage to a large platter. Season generously with salt and pepper and toss to mix. Add about three-quarters of the dressing and toss to coat. Taste and season with salt, pepper, or vinegar as needed. Spread out the cabbage to form a bed for the beets. Arrange the beets on top of the cabbage. Top with crumbled goat cheese. Drizzle the remaining dressing over the salad and serve.
Orange Vinaigrette:
3 tablespoons orange juice
3 tablespoon rice vinegar
1 tablespoon minced shallot
1 teaspoon finely grated orange zest
1 teaspoon sugar
¼ cup olive oil
Salt and freshly ground black pepper
Cabbage Recipe
Risotto with Savoy Cabbage, Lemon, and Parsley
From Fresh from the Farmers Market by Janet Fletcher
2 tablespoons unsalted butter
3 tablespoons olive oil
1 medium onion, chopped
½ to 1 Savoy cabbage (about ¾ pound), cored and thinly sliced
Salt and freshly ground pepper
4½ cups light homemade chicken broth, or 2 cups canned chicken broth mixed with 2½ cup water
1½ cups Arborio rice
½ cup dry white wine
¼ grated lemon zest, or more to taste
2 tablespoons minced Italian parsley
¼ cup freshly grated Parmesan cheese
Heat butter and 2 tablespoons olive oil in a large saucepan over moderate heat. Add onion and sauté until soft and sweet, about 10 minutes. Add cabbage, season with salt and pepper, and toss to coat with seasonings. Cover and cook until cabbage is tender, about 15 minutes. Check occasionally to make sure it is not burning; adjust heat accordingly.
Bring broth/broth-water mixture to a simmer in a saucepan and adjust heat to keep it barely simmering. Uncover pot with cabbage and raise heat to moderately high. Add rice and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until rice absorbed. Begin adding hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. It should take 20 to 22 minutes for the rice to become al dente-firm to the tooth nut with not hard core. The mixture should be creamy-neither soupy nor stiff. You man not need all the liquid; if you need a little more use boiling water.
When rice is done, add remaining tablespoon olive oil, ¼ teaspoon lemon zest, the parsley and the cheese. Stir vigorously, then taste and adjust seasoning. You many want to add a little more zest, but the lemon flavor should be subtle. Serves 4.
Escarole Recipe
Escarole Salad with Avocado and Oranges
From Fresh from the Farmers Market by Janet Fletcher
For the Vinaigrette:
1 large shallot, minced
1 tablespoon champagne vinegar, or more to taste
3 tablespoons olive oil
Salt and freshly ground pepper
To make the vinaigrette combine shallot, 1 tablespoon vinegar and love olive oil in a small bowl and whisk well. Season with salt and pepper. Taste and add more vinegar, if desired.
For the Salad:
1 head escarole
2 navel oranges
1 ripe but firm avocado
2 tablespoons chopped Italian parsley
Clean escarole, discarding any battered out pieces. Wash and drain leaves, tear into bite-sized pieces and dry thoroughly. Cut and slice off both ends of 1 orange so it will stand upright. Stand orange on cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. With the knife, cut along both sides of each orange segment to free the segment from its membrane. Halve and pit the avocado. Use a soup spoon to remove each half from its shell in one piece. Lay cut side down and slice crosswise into ¼-inch slices. Transfer avocado to a small bowl, season with salt and toss with enough of the vinaigrette to coat slices lightly. Toss escarole with remaining vinaigrette and 1 ½ tablespoons parsley. Taste and adjust seasoning. Transfer to a serving bowl, interspersing the last of the avocados and oranges on top and sprinkle with remaining ½ tablespoon parsley.
Kale Recipe
Green Barley with Kale Gratin
From Vegetarian Cooking for Everyone by Deborah Madison
2/3 cup pearl barley, rinsed
Salt and freshly ground pepper
1 large bunch kale, stems entirely removed
2 tablespoons butter
3 tablespoons flour
1 ½ cups milk or vegetable stock
¼ teaspoon allspice
1/8 teaspoon grated nutmeg
¼ cup grated Gruyere or provolone
In a saucepan, add the barley to 1 quart boiling water with ½ teaspoon salt and simmer, uncovered until tender, about 30 minutes. Drain. While its cooking, cook the kale in a skillets of boiling salted water until tender, 6 to 10 minutes. Drain, then puree with ¼ cup of the cooking water until smooth.
Preheat the oven to 375˚F. Melt the butter in a small saucepan, whisk in the flour, then add the milk. Cook stirring constantly over medium heat, until thick. Season with allspice, nutmeg, salt, and pepper. Combine all the ingredients, check the seasonings, then transfer to a lightly buttered baking dish or ramekins.
Winter Squash Recipe
Delicata Squash Rings
From Vegetarian Cooking for Everyone by Deborah Madison
2 Delicata squash
1 ½ tablespoons olive or vegetable oil
Salt and freshly ground pepper
Chopped parsley or Gremolata (¼ cup chopped parsley, 1 clove minced garlic and zest from ½ a lemon combined)
If desired, peel the squash with a vegetable peeler, slice off the ends, and scoop out the seeds with a teaspoon. Cut the squash into rings about 1/3 inch thick. Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender. Remove to a serving plate, season with salt and pepper, and garnish with parsley or gremolata.