This Week’s Share
Crop |
Family Share |
Individual Share |
| Beets | 1 1/2 pounds | ——- |
| Brussels Sprouts | 2 3/4 pounds | 1 1/4 pounds |
| Carrots | 1 1/2 pounds | 1 pound |
| Leeks | 4 each | 2 each |
| Parsnips | 4 pounds | 2 pounds |
| Potatoes | 8 pounds | 4 pounds |
| Winter Squash, Delicata | 8 each | 4 each |
| Winter Squash, Acorn | 4 each | 2 each |
Share Notes
- Salad Share: For the final Salad Share distribution you will receive one 1/2 pound bag of Salad Mix and one bag with cabbage and shallots. Due to difficult growing and harvest conditions for salad we are only able to distribute one bag of salad mix with the last distribution. The cabbage and shallots are making up the second Salad share for the week, and those will be in a separate bag. Try making a delicious shallot vinaigrette (recipe below) and have it over a fresh crisp bed of shredded cabbage.
- Storage Tips: Carrots and parsnips store best in a plastic bag in the refrigerator or other cool dark location (garage, basement, cellar, etc), and should keep well if stored properly for 2 to 4 weeks. Winter squash and potatoes store best in cool, dry, dark place (garage, basement, cellar, etc), and should keep well if stored this way for 3 to 6 weeks.
2011 Season Comes to a Close: Thank You & See you Next Season
That’s right, it’s here, the last week of the 2011 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.
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 or after your usual delivery day next week. Monday sites please return your empty bins by Friday, December 23rd.
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 2012 and could use your help in several ways:
- Email us with any thoughts you would like to share with us about the 2011 season. We appreciate your feedback.
- Please let friends, family and co-workers know about the joys of being an SIO CSA member.
- Consider signing up early and paying early if your budget allows. It helps us cover our winter expenses and determine how much to time to put toward filling up the CSA this winter.
We at SIO wish you and your family a happy and peace filled New Year. We look forward to growing for you in 2012.
Shari Raider & the SIO Crew
Recipes
Brussels Sprouts Recipes
Garlic-Crumbed Roasted Brussels Sprouts
From Recipes from the Root Cellar by Andrea Chesman
1 to 1 1/2 pounds Brussels sprouts, trimmed and halved, or quartered if large
2 tablespoons olive oil
4 tablespoons butter, melted
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
Preheat the oven to 425˚F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan. Mound the Brussels sprouts on the sheet pan, drizzle the oil over them, and toss gently to coat. Arrange the sprouts in a single uncrowded layer. Roast for about 15 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned. Meanwhile, combine the butter, garlic, breadcrumbs, and cheese in a small bowl; season with salt and pepper. Sprinkle the breadcrumb mixture over the Brussels sprouts, return to the oven, and roast for about 8 minutes longer, until the breadcrumbs are golden. Serve hot.
Chicken Saute with Brussels Sprouts
From Recipes from the Root Cellar by Andrea Chesman
Note: This recipe is easily doubled to make 4 servings.
2 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and quartered
1 carrot, peeled and julienned
1 large shallot, onion, or leek, minced
1/4 chicken broth
2 teaspoons white balsamic vinegar
Remove any fat from the chicken, rinse, and pat dry. Using a meat mallet or heavy skillet, pound the chicken breast halves between sheets of plastic wrap to 1/2-inch thickness. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour until lightly coated. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add the chicken and fry until cooked through, about 3 minutes per side. Transfer the chicken to a plate and tent with foil. Add the remaining 2 tablespoons oil to the same skillet and heat through. Add the Brussels sprouts, carrots, shallots/onions/leeks, and sauté until partly tender, about 4 minutes. Add the broth, stirring to scrape up any browned bits on the bottom of the pan, and continue cooking until the vegetables are completely tender, 2 to 4 minutes longer. Add the vinegar; toss to coat. Season with salt and pepper. Divide among two plates and top with the chicken to serve.
Carrot Recipes
Whole Roasted Chicken with Root Vegetables
From Francesca Benedetti (CSA Coordinator)
Note: This is one of my favorite things to do because you get your main dish and a side dish all in one. Add a fresh kale salad and your set. The vegetables you can roast in the pan with the chicken and can be interchanged freely, so try using beets, winter squash, or parsnips too.
1 (3 1/2 -5 pound) whole chicken, gizzards removed (can save to make stock)
1 lemon, cut into quarters
2-4 tablespoons butter
2-4 sprigs of fresh rosemary
Salt and pepper to taste
1 leek, sliced in to 1/4-inch rounds (or onion quartered or shallots halved)
2-3 carrots, cut into 1/2-inch rounds
2-3 parsnips, cut into 1-inch rounds (could also use beets)
2-3 medium potatoes, cut into quarters or eighths (could also use Delicata winter squash)
1 cup chicken broth
Preheat oven to 350˚F. Rinse and clean chicken and pat dry. Prepare chicken for roasting by sliding slices of butter and sprigs of rosemary under skin. Salt and pepper all of chicken, and stuff 2 lemons slices inside the chicken. Choose a pan for roasting (I like to use a deep roasting dish or a roasting pan that has a rack layer and shallow drip pan. I cook the chicken on top of the rack, putting the veggies under the roasting chicken in the drip pan). Depending on which way you choose to roast you will either place the chicken in the deep roasting pan and spread the chopped vegetables and lemon slices in the pan around the chicken or you will place the vegetables and 2 remaining lemon slices in the bottom drip pan, place the rack layer on top and place the chicken on top of that. Which ever method you choose make you sure salt, pepper, and drizzle olive oil over the vegetables and baste both chicken and veggies with chicken broth at the beginning and every 20 minutes or so while its roasting. Roast at 350˚F for at least and hour, longer if it’s a larger chicken. Turn up the oven to 400˚F for the last 15-25 minutes of roasting, basting at least once during that time. Remove the roasting pan from the oven when chicken is cooked through (I check internal temperature with a meat thermometer). Let chicken and vegetables rest for at least 10 minutes before cutting and serving.
Best Ever Carrot Cake
From www.cooks.com
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon ground allspice
1/2 cup of ground walnuts
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups grated carrots
Preheat the oven to 350˚F. Grease and flour a 13×9-inch baking pan. In a medium bowl whisk together the dry ingredients, including the walnuts, and set aside. In a large bowl cream together the sugar and vegetable oil. Add eggs one at a time, mixing well after each addition. Then add the grated carrots and mix well. Slowly stir the dry ingredients into the egg mixture until just combined. Pour batter into pan and bake for 1 hour or until a toothpick inserted into center of cake comes out clean. Let cool for at least 5 minutes, and cool completely if frosting.
Cream Cheese Icing (optional, but delicious):
4 ounces of cream cheese
1/2 cup butter
1 1/2 cup icing sugar
1 teaspoon vanilla
pinch of salt
Cream butter and cheese; add icing sugar, vanilla and salt. Spread over fully cooled carrot cake.
Leek Recipe
Turkey and Leek Shepard’s Pie
Adapted from Eating Well in Season by Jessie Price
Note: This is a great recipe for using leftover roasted turkey or chicken. You can also poach chicken breasts by placing boneless skinless chicken breasts in a medium skillet or sauce pan, adding lightly salted water to cover and bringing to a boil, and reducing heat and simmering gently until chicken cooks through and is no longer pink in the middle (10-12 minutes).
For Filling:
2 teaspoons extra-virgin olive oil
2 leeks white and light green parts only, well washed and thinly sliced
1 1/2 cups thinly sliced carrots and/or parnsips
3 cloves garlic minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage or 1/2 teaspoon dried
2 cups reduced-sodium chicken broth
2 cups diced cooked turkey or chicken
1 cup frozen peas optional
1/4 teaspoon salt
Freshly ground pepper to taste
For Mashed Potatoes:
2 pounds potatoes, peeled and cut into chunks
1/2 to 3/4 cup nonfat buttermilk
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon extra virgin olive oil
To Prepare Filling: Preheat oven to 425°F. Heat 2 teaspoons olive oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more. Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes. Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
To Mash Potatoes and Bake Pie: Place potatoes in a large sauce pan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return potatoes to pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from heat. Mash the potatoes with a potato masher, or whip with and electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon olive oil. Spread the potatoes on top of the turkey mixture. With the back of the spoon, make decorative swirls. Set the dish on a baking sheet and bake until potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes. Makes 6 servings.
Parsnip Recipes
Parsnip and Parmesan Soup
From Fine Cooking In Season
4 tablespoons unsalted butter
1 1/2 pounds parsnips, peeled, trimmed and cut into 1/2-inch dice (a scant 4 cups)
6 ounces shallots, cut into 1/4-inch dice (about 1 1/4 cups)
8 clove garlic, minced
1 tablespoon finely chopped oregano, plus tiny sprigs for garnish
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
4 1/2 cups homemade or reduced-sodium chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Melt the butter in a 5-quart or larger stockpot set over medium heat. While the butter is still foaming, add the parsnips and cook until lightly browned, 7 to 10 minutes (resist the urge to stir too often or they won’t brown). Stir in the shallots, garlic, chopped oregano, salt and pepper, and cook until the shallot is very limp and the entire mixture is beginning to brown, 8 to 10 minutes. Add the broth, using a wooden spoon to scrape up any browned bits in the pot. Bring to a boil, reduce heat to maintain a low simmer, and cook until the parsnips are soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
Puree the soup using a stand or hand-held immersion blender (you’ll need to work in batches if using a stand blender—be careful to fill the blender no more than 1/3 full and hold a towel over the lid while you turn it on). Return the soup to the pot and stir in the Parmigiano, soy sauce, and lemon juice. Taste and add more salt and pepper if needed. Reheat soup and garnish each serving with an oregano sprig.
Mashed Parsnips with Lemon and Herbs
From Eating Well in Season
Kosher salt
2 pounds parsnips, peeled, cored, and cut into 1 1/2-to 2-inch pieces
1/4 cup crème fraiche
2 tablespoons unsalted butter
Finely grated zest of 1 small lemon, plus 1 tablespoon juice
Salt and freshly ground black pepper
1 tablespoon chopped fresh chives, mint, parsley, dill or a mix (optional)
Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraiche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs if desired.
Potato Recipes
Turkey and Leek Shepard’s Pie
(see above in Leek Recipes)
Whole Roasted Chicken with Root Vegetables
(see above in Carrot Recipes)
Winter Squash Recipes
Winter Squash (or Pumpkin) Pancakes
Adapted from www.allrecipes.com
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup squash puree (from any winter squash or pumpkins you have)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1/3-1/2 cup chopped walnuts (optional)
1/3-1/2 cup rolled oats (optional)
In a medium bowl mix together the milk, pumpkin, egg, oil and vinegar. In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir the liquid pumpkin mixture into the dry ingredients, just enough to combine. Add chopped walnuts and/or rolled oats if desired. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup.
Winter Squash Curry Soup
Adapted from www.cooks.com
5 tbsp. butter
3 1/2 cups winter squash puree (any type of squash you have will work)
2 cups leeks, chopped (white and pale-green parts only)
3/4 cups onion, chopped
3/4 tsp. salt
2 small Granny Smith apples, peeled, cored and chopped
3 tsp. curry powder (or to taste)
1 tbsp. fresh minced ginger
1/2 tsp. nutmeg
1/8 tsp. cayenne
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup apple cider
pinch of sugar
To prepare soup, melt butter in a heavy 4-qt. saucepan over medium heat. Add leeks and onion and sauté until onions are softened, about 15 minutes. Mix in apples, winter squash, sugar and spices. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 minutes. Cool slightly. Purée soup in pan with immersion blender (or working in batches, purée soup in blender). This can be made up to 2 days before using. Just reheat soup slowly to a simmer when ready to use.
Shallot Recipe
Shallot Vinaigrette
From www.epicurious.com
1/2 cup chopped shallots
6 tablespoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.