This Week’s Share
2010 Season Comes to a Close: Thank You & See you Next Season
That’s right, it’s here, the last week of the 2010 CSA season has arrived. Thank you to you, our members, for another great season. Thank you to our generous and patient site hosts and site coordinators for offering their space and time for another season of successful pick-ups. And thank you to our awesome and hard working crew for seeding, planting, weeding, harvesting, irrigating, tractoring, washing, packing, and delivering all season long in order to bring you your share of the harvest each week. You too can say thank you, just sign-up for next season because it’ll be just around the corner before you know it.
Also, a final reminder to box share members to please return your final empty bin (and any others you may have collected) to your site within 1 week of your final pick-up. We will be by to collect them on your usual delivery day next week.
From the Farm Owner Shari:
As you enjoy the last harvest of the season I would like to say thank you for another great season together. We are proud to be your farmers; to nourish you and your families. As you know, when you eat locally you help preserve farmland, create jobs, build community and above all eat well. Being a CSA member increases your sense of place by intimately connecting you to the land and weather of the greater Portland area.
We are already busy planning for the 2011 and could use your help in several ways:
- Email us with any thoughts you would like to share with us about the 2010 season. We appreciate your feedback.
- Please let friends, family and co-workers know about the joys of being a SIO CSA member. We did not sellout in 2010 and hope to reach our 400 member goal in 2011.
- Consider signing up early. This saves you money and helps us to know how much energy we need to put into marketing our 2011 shares.
- If your budget allows, paying early helps us cover our winter expenses.
We at SIO wish you and your family a happy and peace filled New Year. We look forward to growing for you in 2011.
Shari Raider & the SIO Crew
Recipes
Cabbage Recipes
White Bean and Cabbage Soup
From Serving Up the Harvest by Andrea Chesman
2 tablespoons olive oil
6-8 cups green or savoy cabbage, thinly sliced
1 onion, halved and thinly sliced
6 cups chicken or vegetable broth
½ pound thin-skinned potatoes, unpeeled, cut into 1-inch cubes
8 ounces Spanish chorizo, andouille, or other full-flavored, fully cooked sausage
1½ cups cooked white beans
Salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the cabbage and onion and sauté until beginning to color, about 10 minutes. Add the broth, potatoes, and sausage. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 30 minutes. Stir in the beans and simmer until heated through, about 10 minutes. Season with salt and pepper, and serve hot. Serves 6-8.
Caramelized Cabbage and Onion Tart
From Recipes from the Root Cellar by Andrea Chesman
2 tablespoons olive oil
½ head green or savoy cabbage, thinly sliced
1 onion, thinly sliced
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 cup lightly packed grated cheddar cheese
1 (9-inch) pre-baked single pie-crust pie shell (recipe below)
2 eggs
1 cup milk
Heat oil in a large saucepan over medium heat. Add the cabbage and onion and sauté until the cabbage is completely wilted and the onion is golden, about 25 minutes. Add the thyme and season with salt and pepper.
Preheat oven to 375˚F. Sprinkle half the cheese into the pie shell. Arrange a layer of the vegetables on top of the cheese. Beat the eggs and milk together and pour over the vegetables. Sprinkle the remaining cheese on top. Bake for 30 to 35 minutes, until puffed and browned. Let stand to set for at least 10 minutes. Serve warm or at room temperature.
Basic Pie Pastry
2 cups all-purpose unbleached flour
1 teaspoon salt
2/3 cup butter or vegetable shortening
6-7 tablespoons ice cold water
Stir together four and salt. Cut the butter into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle the water over the flour mixture and stir together. Press the mixture into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes.
To make a pre-baked single-crust pie shell preheat the oven to 450˚F. Roll out one ball of dough, working from the center out in all directions until you have a 12-inch round. Fold the dough in a half and ease into the pie pan, with the fold in the center. Unfold the dough and trim it to overhang the edge of the pie pan about 1 inch. Trim and crimp edges. Prick the dough with a fork, covering the surface with tiny holes. Bake for 10 to 15 minutes, until golden. Cool on a wire rack. Fill the pie shell and bake as directed in the recipe.
Carrots Recipe
Hutspot
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Note: This beautifully colored dish is served in Holland especially on a day of special celebration for the House of Orange.
1 pound boneless beef chuck or venison round steak
2 cups water
½ teaspoon salt
6 large potatoes, chopped
6 carrots, chopped
1 cup onion, chopped
1/3 to ½ cup milk
2 tablespoons butter or margerine
¼ teaspoon pepper
Simmer the beef/venison, water and salt together for about 2 hours. Add the potatoes, carrots, and onion and boil about 30 minutes. Remove meat, slice, and set aside. Drain and reserve the broth. Mash the vegetables together. Gradually beat the milk into the vegetables. Add the butter/margarine and pepper, and beat vigorously until light and fluffy. Serve with sliced meat. Vegetables may be cooked separately from the meat. Make gravy from the broth or save it for soup.
Potato Recipe
Latkes: Potato Pancake with Eggs and Onions
From Vegetarian Cooking for Everyone by Deborah Madison
2½ pounds potatoes, peeled
3 eggs and 2 egg whites, beaten
1 onion, grated or very finely chopped
¼ cup flour, toasted bread crumbs or cracker crumbs
Salt and freshly milled pepper
3 tablespoon clarified butter, vegetable oil or a mixture
Peel the potatoes and coarsely grate them by hand or in a food processor. Put them in a bowl of water as you work. When ready to cook, drain the potatoes and wrap them in a towel to squeeze out the excess water. Return the potatoes to the bowl and add the eggs, onion, flour, and 2 teaspoons salt, and pepper to taste.
Preheat oven to 200˚F. Film a heavy skillet with some of the butter and set it over medium-high heat. When hot, drop in the batter by spoonfuls and cook over medium heat until browned, about 6 minutes. Repeat on the second side. Put the finished ones on a plate and keep them in the oven until all are done. Serve with sour cream and applesauce or sour cream covered with a sprinkling of snipped chives.
Winter Squash Recipes
Chili-Brown Sugar Delicata Squash with Pears
From EatingWell (November/December 2010)
1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices bacon
2 tablespoons water
1 tablespoon light brown sugar
1 teaspoon chili powder
Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.
Savory Tempeh and Vegetables
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
2 tablespoons butter
2 tablespoons olive oil
4- 3 to 4 inch strips kombu seaweed, broken into 1-inch pieces
3 cloves garlic, minced
1 tablespoon ginger root, peeled and minced
2 sprigs fresh rosemary or sage
16 ounces tempeh, cut into 1 inch squares
1 cup water
2 tablespoons soy sauce
1 tablespoon maple syrup
2 medium onions, cut into ½ inch slices
1½ pounds winter squash, seeded and cut into 2-inch pieces (delicata from this week work great)
2 medium parsnips, peeled and cut in ½-inch slices
2 large carrots, peeled and cut in ½-inch slices
1½ cups cold water
2 tablespoons soy sauce
2 tablespoon arrowroot powder or cornstarch
Melt butter and oil together in an ovenproof Dutch oven over medium heat. Add seaweed, garlic, ginger, and rosemary/sage and sauté for 2 minutes. Arrange the cut tempeh in a layer on top. Whisk water, soy sauce, and maple syrup in a small bowl and pour over the tempeh. Layer the cut vegetables on top of the tempeh in this order: onions, winter squash, parsnips, and finally carrots. Sprinkle with coarse salt. Cover and bring to a boil. Transfer to a preheated oven an bake at 400˚F until vegetables are tender, about 25 minutes. With a slotted spoon, transfer vegetables and tempeh to a serving bowl. Drain back any juices into the Dutch oven and place over medium heat. In a small bowl combine cold water, soy sauce, and arrowroot powder and mid until dissolved. Whisk into juices. Simmer, stirring constantly, until sauce thickens. Pour sauce over the tempeh and vegetables. If desired, gently fold in 2 thinly sliced green onions. Serve immediately over rice or bulgur.