This Week’s Share
- Brussels Sprouts
- Carrots
- Celeriac (Celery Root)
- Escarole
- Garlic
- Kale
- Leeks
- Winter squash, Butternut
Declare Your Commitment to Local and Healthy Food
We at Sauvie Island Organics (SIO) know that healthy, locally grown, organic food is important to you, your family, and the environment. It is now time to let food policymakers hear your voice by endorsing the Declaration for Healthy Food and Agriculture. By visiting http://www.fooddeclaration.org you can read over the Food Declaration and click the link at the bottom to endorse and/or comment on the Draft Declaration.
Recipes
Celeriac Recipes
Quick and Simple Celeriac and Carrot Slaw
Adapted from the pallets of the SIO Crew
This is a favorite of Scott, Field Manager here at SIO. He likes to eat this with a sandwich or just on its own. This preparation lets the vegetables speak for themselves and takes less than 10 minutes.
1 head celeriac, grated
2 carrots, grated
Juice of 1 lemon (or 2-3 tablespoons bottled lemon juice)
2 tablespoons mayonnaise (optional)
1 tablespoon fresh herbs, chopped (or 1 tsp dried)Salt and pepper (to taste)
Grate the celeriac and carrots in a medium size bowl. Add the lemon juice, mayonnaise, fresh or dried herbs, and salt and pepper to the bowl and mix until well combined. That’s it, you’re done!
Celeriac Rémoulade
Adapted from Gourmet, found at www.epicurious.com
This recipe is a favorite of Tanya, Farm Manager at SIO, and she enjoys the fresh flavors of this raw root crop dish. This rémoulade recipe speaks to the slaw above, but is a traditional French preparation using only celeriac. This recipe is used as a salad or side dish.
1/4 cup mayonnaise (or peanut oil)
2 tablespoons crème fraîche or sour cream (crème fraîche is a soured cream and is of French origin, it is less sour and thicker than traditional American sour cream)
1 tablespoon minced fresh parsley leaves (1 teaspoon dried)
2 teaspoons fresh lemon juice (may use bottled if you don’t have fresh lemons)
2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle (optional)
1/2 teaspoon drained bottled capers, minced (optional)
1/2 teaspoon Dijon mustard
1 pinch dried tarragon, crumbled
Salt and pepper (to taste)
2 celeriac heads, peeled and cut into matchstick pieces or shredded coarse
Place a large saucepan of salted water on the stove on high and bring to a boil.
While bringing water to a boil stir together in a small bowl mayonnaise, crème fraîche/sour cream, minced pickle, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
In the large saucepan of salted boiling water cook already cut/grated celery root 2 minutes. Drain celery root and refresh under cold water. Dry celery root completely. Add celery root to already prepared sauce and stir together. Chill until ready to serve.
Brussels Sprouts Recipe
Brussels sprouts, also called mini cabbages, are one of the crops that really tastes sweeter after a hard frost. Most of the commercial Brussels sprout production in this country is done in coastal California, where temperatures are cool, but where it also rarely frosts. This is too bad because it means most people will never get to experience the frost sweetened sprouts you have in your share this week.
Brussels Sprouts with Leeks
Adapted from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert
Brussels sprouts are one of my (Francesca’s) personal favorites, especially when paired with some crisp bacon pieces. For vegetarians this recipe is equally as delicious without the addition of bacon, so omnivores and vegetarians alike indulge yourselves.
1 pound Brussels sprouts (about half your share this week) sliced in thirds
2 leeks, thinly sliced (or 1 onion chopped)
2-3 cloves of garlic minced
1 tablespoon olive oil1 tablespoon butter
1/4 cup water
2 tablespoons mixed fresh seasonal herbs such as thyme, rosemary, sage, and/or parsley chopped (or 2 teaspoons dried blend of basil, oregano, thyme, and rosemary).
2-4 strips of bacon, chopped into smaller pieces (optional)1 tablespoon lemon juice (optional)
Start by slicing the Brussels sprouts and leeks. In a large frying pan add 1 tablespoon olive oil and 1 tablespoon of butter together and heat to medium-high. Add the sliced sprouts and leeks, herbs and water and cook until the sprouts are tender, about 10 minutes. If including bacon add in for the last 5 minutes of cooking and turn heat to high for the last two minutes. If adding lemon juice do that in the last 2 minutes as well.
Winter Squash Recipe
Adapted from Bon Appétit, found at www.epicurious.com
I discovered this recipe last winter when I had an over abundance of winter squash and wanted to try something new. I brought the dish to a potluck and it was gone in a flash. I have made it for family and friends in different variations and using different squash types since then and had the same ‘quickly emptied pan’ response. This is a warm and cozy recipe, good for the cold days ahead!
1 large butternut squash peeled, seeded, quartered and sliced into 1/4 inch thick slices (you can use the Acorn or Delicata varieties if you still have them around)1 tablespoons olive oil
4 tablespoons (1/2 stick) butter1 medium-large leek, sliced
2 cloves minced garlic (optional)
2 tablespoons chopped fresh sage (2 teaspoons dried)
1 log (5.5 oz. ) soft fresh goat cheese (can use a blend of any cheese you have around as well, about to 2 cups grated)
1 cup heavy cream
Salt and pepper to taste
1/2 cup fresh or prepared bread crumbs
1/2 cup hazelnuts, toasted, husked, coarsely chopped (optional)
Place butternut squash slices and olive oil in large bowl; sprinkle with salt and ground pepper and toss to coat. Set aside.
Use 1 tablespoon of butter to grease an 11×7-inch baking dish or casserole. Set aside.
Melt the remaining 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Layer half the prepared squash on top of leek layer and sprinkle half of cheese. Repeat layering with leeks, squash, and cheese. (Can be made 1 day ahead. Cover and chill. )
Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts and bread crumbs. Bake uncovered until gratin is heated through, browned and crisp on top and and cream is bubbling, about 45 minutes (about and hour if previously chilled).
Farm News and Updates
Thoughts for Thanksgiving
The big meal is just around the corner and in preparation we here at Sauvie Island Organics have some thoughts to share. As a member of a local CSA you may already be aware that you are helping support a local food system, and the 100-Mile Thanksgiving encourages you to join and share with other people and families around the country who are also eating local this holiday season. Visit http://100milediet.org/thanksgiving to join the movement and show your support for delicious local food and passionate local farmers this Thankgiving.
And now you are wondering what is in my share for the week of Thanksgiving? For those of you menu planning and making your shopping lists we are providing a preview of the share.
Carrots (1 pound)
Collards (10 leaves)
Garlic (1 head)
Onions, Copra (2)
Potatoes (4 pounds)
Pie Pumpkins, Baby Bear variety (2)
Shallots (4 minimum)
Squash, Hubbard (1)
Turnips, Scarlet Queen (1 pound)
We would like to remind you of the changes to all CSA pick-ups for the week of Thanksgiving.
At the Farm: Tuesday, November 25- by 4:30pm
SE Ankeny: Tuesday, November 25- 5:00pm-7:00pm
SE Elliot: Tuesday, November 25- 5:30-6:30pm
Friendly House: Tuesday, November 25- 5:00-7:00pm
Ecotrust Building: Wednesday, November 26- by noon
Metro Building: Wednesday, November 26- by noon
Portland State Office Building: Wednesday, November 26- by noon
St John’s: Wednesday, November 26- by noon
Select from 15 varieties of beautiful and tasty heirloom bean (descriptions below) organically grown on Sauvie Island by former SIO apprentice Amber Baker. Each variety has been carefully grown and processed by hand and comes in a one-pound bag. $6.00/bag. Email SIO (siorganics@aol.com) with your order including varieties you would like and how many pounds of each by November 28. We will have them available for pick-up the week of December 1, 2007. Please make checks payable to Amber Baker and mail to 8955 N Portsmouth Ave Portland, OR 97203.
Golden Appaloosa
This full kidney shaped bean comes to our farm from a seed exchange in California. Enjoy its rich golden color and hearty flavor.
Black Calypso
Sometimes called “yin-yang” for its distinct markings or “Orcas” for its signature “eyes.” A round coco-shaped bean, perfect in cold salads or baked.
Vermont Cranberry Mix
A usual standard, this season’s Vermont cranberries mixed with several of our trial varieties yielding a beautiful array of beans you’ve never seen before. A ready-made mix of soup beans.
Black Coco
A large oval round very shiny black bean. This variety is good for making a rich and hearty black bean soup.
Tongue of Fire
A large kidney-shaped bean with a fresh green bean flavor. Try this one as a bed for your next meat or vegetable entrée.
Monos Negros
A smaller bean than the Black Coco, this variety is more of a deep dark purple. Use this in your fresh corn and bean salad or blended into a black bean spread.
Lowe’s Champion
A round red bean brighter than the normal kidney. Try this variety in place of kidneys in all of your favorite recipes.
Indian Woman Yellow
A round red bean brighter than the normal kidney. Try this variety in place of kidneys in all of your favorite recipes.
Peregion
A native to Oregon this bean has a full nutty flavor that makes it one of our favorites. These multi-patterned beans hold their markings through cooking.
Jacob’s Cattle Bean
With a creamy texture this burgundy and white mottled bean is known for its ability to absorb flavors.
Main Yellow Eye
New Variety for 2008! A white bean with a golden eye. These beans hold their shape well and have a subtle sweet flavor.
Black Valentine
New Variety for 2008! This small black bean is one of our favorites with its meaty texture. A go-to chili bean or good mashed into a black bean dip.
Norwegian Yellow
New Variety for 2008! A slender golden brown bean to add to your favorite winter soup or served cold in a bean salad.
Carioka
New Variety for 2008! A Brazilian heirloom similar to Perigion but slightly smaller and pink in color.
Blue Tepary
New Variety for 2008! Tepary beans are native to the southwest but this variety has been growing well for us here in Portland. Tepary beans are known for their anti-diabetic properties and are wonderful in a fresh bean salsa or used as a bean spread.
Help the Farm, Return Your Bins!
It is almost the end of the CSA season and as such we ask that all box members please return any and all bins you may have at home. Thanks.