This Week’s Share

• Carrots
• Kale, Rainbow Lacinato
• Onions, Copra
• Potatoes
• Turnips, Purple Top
• Winter Squash, Hubbard

Share Notes

• Salad Shares: We regret to inform you that due to the the two nights of sub-freezing temperatures last week we lost the remainder of our salad mix in the field.  We intended to harvest and distribute salad shares for the last two weeks of the season, but because of the cold damage the salad share season has come to an early end. Our apologies for the abrupt end to salad shares. Please contact and let us know whether you would like to carry over the credit to your account for next season, donate the remaining value to our CSA scholarship fund, or receive a refund for the missed weeks.

• Turnips, Purple Top: These traditional style turnips (as opposed the Hakurei salad turnips seen earlier in the season) lend themselves well to a variety of cooking methods, and can even be enjoyed fresh cut into sticks for dipping. To peel or not to peel…its up to you.

• Winter Squash, Hubbard: This blue hued squash is not only beautiful, but also has more mild flavor and creamy texture. Be cautious when cutting because they do tend to have a tougher skin.

• Winter Squash Storage: Some of you may be starting to accumulate a surplus of winter squash, and with that in mind we want to remind you of the suggested order of eating based on length of storage time. Its best to start by eating any pumpkins and acorn squash first, followed by any  delicata or hubbard.

Show Your SIO Spirit–Sign-up for Next Year

It’s hard to believe, but there is just one more week left in the 2010 CSA season. For those of you already longing for fresh spring greens, crisp radishes, and pungent garlic scapes you can sign up for your share of the 2010 season now. Complete and submit the Community Farm Agreement at http://sauvieislandorganics.com/join.php and send in your $100 deposit to secure your spot.

Make sure to sign-up and send your $100 deposit by January 1 to guarantee the $875 share price, or if you pay in full before the end of the year you’ll receive 5 free weeks of salad greens with you 2011 share. We can’ wait to see you next season!

Recipes

Carrots 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. I love using beets, leeks, and/or parsnips as well, so if you have any of those still around try it out.

1 (3½ -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 onion, peeled, cut in half, and cut into quarters
2-3 carrots, cut into 1-inch rounds
1-2 turnips, cut into 1-inch rounds
2-3 medium potatoes (5-6 small), cut into quarters or eighths
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 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.

Kale Recipes

Kale-Ricotta Cannelloni
From Recipes from the Root Cellar by Andrea Chesman

Note: For homemade cannelloni egg roll wrappers work and taste better than dry pasta shells, and they don’t need to be cooked prior to using. Of course if you can find sheets of fresh pasta, use those instead of egg roll wrappers.

6 cups chopped kale, tough stems removed
3 garlic cloves
1 shallot
1 (15-ounce) container part-skim ricotta cheese
½ cup freshly grated Parmesan cheese
2 eggs
1/8 teaspoon ground nutmeg
Salt and pepper
10 egg roll wrappers (each 6 inches square)
2 cup grates mozzarella cheese
3 cups well-seasoned tomato sauce, or 2 (15-ounce) cans

Bring a large pot of salted water to a boil. Add the kale and blanch until wilted and bright green, about 3 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain again, squeezing out the excess liquid. Preheat the oven to 425˚F. Lightly oil a large roasting pan or casserole (if necessary, use one 9- by 13-inch pan and one 9-inch square pan. To make the filling, finely chop the garlic and shallot in a food processor. Add the kale, ricotta, Parmesan, eggs and nutmeg, and season with salt and pepper. Pulse until very finely chopped.

To assemble the dish, mount a scant ½ cup of the filling evenly along one side of each egg roll wrapper. Roll each wrapper to enclose the filling. Set the rolled cannelloni, seam down and slightly apart, in the prepared roasting pan. Cover the cannelloni with mozzarella cheese. Spoon the sauce over and around the cannelloni. Bake uncovered, for 20 to 25 minutes, until the sauce bubbles, the cannelloni are hot in the center, and the wrappers are tender. Serve hot.

Portuguese Kale Soup (a.k.a. Caldo Verde)
From Eating Well in Season by Andrea Chesman

Note: Caldo verde is considered one of the national dishes of Portugal. Keep it simple and you won’t be disappointed.

½ pound linguica or chorizo sausage (or any garlicky smoked sausage), sliced
8 cups chicken broth (homemade tastes the best)
3 to 4 medium-size potatoes (1 pound), peeled (if desired) and diced
8 cups lightly packed kale, stems discarded and leaves chopped
Salt and freshly ground black pepper

Combine the sausage and stock in a large saucepan. Bring to a boil, then reduce the heat and simmer while you prepare the potatoes. Combine the potatoes with water to cover in a medium-size saucepan. Cover and bring to a boil. Boil until tender, about 8 minutes. Drain and briefly mash with a potato masher for an uneven, lumpy texture. Add to the chicken broth along with the kale. Simmer for 10 to 15 minutes, until the kale is quite tender. Season with salt and pepper. Serve hot.

Turnip Recipe

Oven-Roasted Turnips with Squash and Shallots
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1½ pounds turnips, peeled and cut into ¾-inch chunks
2pounds winter squash, peeled, seeded and cut into ¾-inch chunks (can use your Hubbard, or any of the winter squash you’ve received this season)
12 to 18 small shallots, peeled (or 2 medium onions cut into chunks)
3 tablespoons rendered fat from a roasted turkey, chicken, pork or beef or olive or vegetable oil
1 tablespoon melted butter
1 tablespoon minced fresh rosemary
¼ teaspoon salt
Ground black pepper, to taste

Preheat the oven to 375˚F. Place all the above ingredients in a 13×9-inch baking pan and toss together until evenly mixed throughout the pan. Roast, stirring occasionally, until the vegetables are fork-tender, about 1½ hours. Season with salt and pepper to taste, and freshly chopped parsley or chives if desired.

Winter Squash Recipe

Onion and Winter Squash Panade
Adapted from Stonesoup.com which was inspired by Judy Rodgers and the Zuni Cafe Cookbook

Note: This is a great way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf with a good crumb and crust. I used an aged cheddar as my cheese.

2-3 large yellow onions (about 2 pounds)
1/2 bunch thyme, leaves picked
½ a small/medium hubbard squash (or other winter squash), peeled and cut into ¾-inch dice (enough for 3-4 cups diced)
½ medium loaf rustic bread (1/2 pound), torn in to chunks
5 ounces cheese (about 1½  to 2 cups – less if using parmesan) (aged-sharp cheddar, gruyere, aged-assiago; parmesan, etc.)
3½  cups vegetable or chicken stock

Preheat oven to 400˚F. Cut onion in half lengthwise. Peel, then slice into half moons about 1/4-inch thick.  Heat 2 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.

In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese and squash. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. Bring stock to a simmer. Pour over the onion dish. Season.

Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. Run under the broiler for a few minutes if it’s not crispy enough.

This Week’s Share

• Brussels Sprouts
• Carrots
• Parsnips
• Potatoes
• Pie Pumpkins
• Shallots
• Winter Squash, Delicata

Share Notes

• Brussels Sprouts: This week in your share you will receive your sprouts off the stalk. As we continue to struggle with aphids and other pests in the field, you may notice residual bug damage on the outer leaves and at the base of the sprouts. For preparing them first slice off the base of each sprout and then remove the outer layers of damaged and dirty leaves. Once the outer layers are removed gives them a rinse under running water.

• Potatoes: In this week’s share you will receive 4 pounds of either Sangre red, Canella russet, or Bintje yellow potatoes. All work well for mashing, however the Canellas in particular are great for baking.

• Remember to wash all your produce. Although we field wash many items, we recommend washing all of them at home before eating.

Thoughts for Thanksgiving

As you get together with friends and family this holiday and give thanks for the bounty that the harvest season has to provide we at Sauvie Island Organics want to give you a BIG THANK YOU for supporting community agriculture. We have just two more weeks of the season together. To sign up for the 2011 season you can go to http://www.sauvieislandorganics.com/join.php, fill out and submit the community farm agreement, pay the deposit and reserve your share of the harvest.

As the current season wraps up we encourage you to share the enjoyment of being an SIO member with your friends, family, and co-workers, and invite them to join us for next season. It’s easy to share in the SIO love, we just have to get the word out. Here are some easy ways to let people know we have shares available for the 2011 season.

• Email your contacts and/or give us a shout out on your Facebook or Twitter page and link our website (www.sauvieislandorganics.com). For example, “I am a proud member of Sauvie Island Organics CSA program and love getting my farm fresh vegetables every week. They are taking new members for 2011, so check them out and sign-up at www.sauvieislandorganics.com.”

Thanksgiving Week Pick-up Changes

Thanksgiving week is here 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.

Recipes

Brussels Sprouts

Sweet and Sour Glazed Brussels Sprouts
Recipe submitted by CSA Member Jessica Roberts (from Cook’s Country)

Note: I (Francesca, CSA Coordinator) made this a year after CSA Member Jessica sent it our way, and it was by far one of the most delicious things I made in 2009. If you decide forgoe it for Thanksgiving dinner you have to try it out at some point, it’s guaranteed to please.

4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts, trimmed and halved through core if large
12 ounces shallots, peeled and halved or quartered lengthwise depending on size
1 tablespoon cider vinegar

Adjust oven rack to middle position and heat oven to 400˚F degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serves 8

Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar
From www.blogher.com

3-4 slices of bacon, diced
1/2 cup walnut halves
4 cups Brussels sprouts
salt and pepper
1 tablespoon balsamic vinegar (try using white balsamic if it available)

Preheat oven to 400F. Trim the Brussels sprouts ends off and cut any large ones in half. Heat a large oven proof skillet to medium. Add bacon and walnuts and saute until bacon is crispy. Remove bacon and walnuts to a dish and add sprouts as well as a few grinds of salt and pepper. Put pan in the oven for 20-30 minutes depending on size of sprouts. Toss half way through. Remove from oven, toss with bacon and walnuts and put back in oven and roast for 10 more minutes. Drizzle with balsamic, toss and serve. Serves 4 as a side.

Carrot Recipe

Carrot Apple Bake
From the Rolling Prairie Cookbook by Nancy O’ Connor

Note: This makes a quick and easy festive holiday vegetable dish

4 medium carrots, grated
1 tart apple, grated
¾ cup chopped dried fruit (dried cranberries are nice, currants and prunes also work)
1 tablespoon maple syrup
½ cup juice (apple gives sweeter flavor, orange gives more tart flavor)
2 teaspoons butter (optional)

Preheat oven to 350˚F. Toss carrots, apples, dried fruit, maple syrup, and juice together. Place in a medium-sized oiled casserole dish. Dot with butter. Bake, covered, for approximately 35 minutes or until carrots are just tender-crisp. Servers 6-8 as a side dish.

Pie Pumpkin Recipe

Homemade Pumpkin Pie

Don’t just use those Baby Bear pumpkins as a Thanksgiving table centerpiece (although their beauty merits that honor). Put them to good and tasty use in a homemade pumpkin pie. For this recipe I am including a link to a page I found last year when making my first pumpkin pie from scratch. The directions are very clear and even have a photograph to accompany each step. The pie is delicious! A crust recipe is included below in case you don’t have your own. Click on the link below and scroll down to view the step-by-step recipe http://www.pumpkinpatchesandmore.org/pumpkinpie.php

Homemade Pie Crust
Adapted from the Joy of Cooking

Note: This is a very basic pie crust recipe, and with some trial and error can be perfected to your own tastes. I prefer to use a blend of vegetable shortening and butter, but I encourage you to figure out what works for you. Joy of Cooking also suggests using lard, which I have yet to experiment with, but have been told makes the best flaky pie crust. This recipe yields two 9-inch pie crusts.

2 1/2 cups all-purpose flour
1 teaspoon white sugar or 1 tablespoon powdered sugar
1 teaspoon salt
1 cup solid vegetable shortening (or 1/2 cup solid vegetable shortening and 1 stick cold unsalted butter)
1/3 cups plus 1 tablespoon ice water (must be ice water, its important!)

Premix the dry ingredients in medium to large bowl. Add the vegetable shortening and/or butter and cut into flour with a pastry cutter or two knives until pea-sized and cornmeal size chunks are achieved. Add ice water in tablespoon size portions, cutting in to dry ingredients until small balls form. If the balls stick together when pressed its ready, if not add an additional 1 to 2 tablespoons ice water. Refrigerate at least 30 minutes and for up to 2 days, or crust dough can be wrapped airtight and frozen for up to 6 months. After dough has chilled separate into two equal size balls. Flour a large flat surface and roll out each ball into a round large enough to cover a pie pan. Continue to fill with pumpkin pie filling (or other pie filling) as directed.

Parsnip Recipes

Mashed Potato n’ Parsnips
From www.allrecipes.com

2 pounds potatoes, cut into 1-inch pieces
½ pound parsnips, cut into ½-inch slices
½ pound carrots, cut into ½-inch slices
4 tablespoons milk (more  if needed for desired consistency)
2-3 tablespoons butter
2 teaspoons brown sugar
½ teaspoons salt

Place the potato, parsnips, and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until tender. Drain. In a bowl mash the vegetables with milk, butter, brown sugar and salt.

Parsnip Soup with Ginger and Parsnip “Croutons”
From Vegetarian Cooking for Everyone by Deborah Madison

3 large parsnips, about 2 pounds, peeled
6 cups vegetables stock or water
½ cup chopped cilantro stems plus sprigs for garnish
4 thin slices ginger, unpeeled
3 tablespoons butter or canola oil
1 large onion, roughly chopped
¾ pound carrots, peeled and thinly sliced
1½ teaspoons ground coriander
1 tablespoon white rice
Salt and freshly ground pepper
1 cup milk, cream, or almond milk to think the soup, as needed

Cut two of the parsnips crosswise in half, then quarter each half lengthwise. Cut away most of the cores. Reserve the other parsnip. If you’re making stock, include the parsnip trimmings, cilantro stems, and one slice of the ginger. Brown the vegetables before adding the water to bring out their flavors.

Heat 2 tablespoons of butter in a soup pot over medium heat, letting it brown a little. Add the vegetables, remaining ginger, and the coriander. Cook, stirring frequently, until the onion and carrots have begun to brown here and there. Add the rice and 1½ teaspoons salt and cook a few minutes more. Add the strained stock and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are very soft, about 35 minutes. Remove the ginger, then puree the soup, leaving a little texture, or not, as you wish. For a very smooth soup, pass through a food mill or sieve. Thin if necessary with milk.

Dice the third parsnip in to little cubes and cook in the remaining butter in a skillet, stirring frequently, until golden and tender, about 8 minutes. Season with salt and pepper. Serve the soup with a spoonful of the parsnips added to each bowl. Garnish with sprigs of cilantro.

Winter Squash Recipes

Nut-stuffed Delicata Squash
From Sunset Magazine

Note: Delicious and hearty vegetarian main dish or side.

3 tablespoons  butter
2 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4  teaspoon  salt
1 tablespoon chopped fresh sage
1/3  cup  chopped walnuts
1/3  cup  chopped pistachios
1/3  cup  chopped almonds
1/3  cup  chopped pine nuts
1/3  cup  plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded parmesan cheese
2 Delicata squash (about 2 lbs. total), halved lengthwise and seeded

Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Thanksgiving Squash Muffins
From Vegetable Love by Barbara Kafka

Note: You can use the Delicata squash or Pumpkins from your share this week, or any Acorn squash you may have left storing.

1 pound winter squash, seeds and fibers removes, steamed
9 tablespoons unsalted butter, slightly softened
1½ cups plus 2 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground allspice
2/3 teaspoon ground cinnamon
½ teaspoon salt
1 cup packed dark brown sugar
1/3 cup milk
1 teaspoon vanilla extract
2 large eggs

After steaming, scoop the squash from its skin and cut into chunks if needed. Place in a food processor and puree until smooth, stopping occasionally to scrape down the sides of the bowl. Allow to cool. (Makes 1 cup puree). Place a rack in the center of the oven. Preheat the oven to 350˚F. Grease and flour one 12-cup or two 6-cup muffin tins, unsing 1 tablespoon of butter and 2 tablespoon of flour. Place in the refrigerator until needed. Whisk together 1 ½ cups flour, the baking soda, baking powder, spices and salt. Using a mixer set on medium speed, beat the remaining 8 tablespoons butter and the sugar in a large bowl until fluffy. Add the squash puree, milk and vanilla. Mix until well combined, scraping down the sides of the bowl as necessary. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients by hand until just combined, being careful not to overmix. Spoon the batter in to the prepared tin(s). Bake for 29 to 30 minutes, or until a tester inserted in a muffin comes out clean. Loosen the muffins from the tin(s) while still warm and cool in the tin(s) on a rack. Serve or wrap well and freeze. If freezing, defrost and serve at room temperature. Makes 12 muffins.

This Week’s Share

• Beets
• Cabbage, Savoy
• Carrots
• Escarole
• Kale, Rainbow Lacinato
• Leeks
• Winter Squash, Delicata

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.