This Week’s Share
Share Notes
- Escarole: This week you will receive your first heads of escarole. Escarole is a member of the chicory family, and is a more winter hearty green. It has a stronger and bolder flavor than the lettuce you have received throughout the season, and pairs nicely with dressings that are sweeter or saltier in flavor. Its also great lightly sautéed with some butter or bacon grease.
- Winter Squash, Delicata: As the name indicates, Delicata squash have a more delicate and tender skin than most other winter squash, and as such you can cook and eat them without worrying about peeling if you prefer.
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 Thanksgiving.
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.
- Brussels Sprouts (TBD)
- Carrots (2 pound minimum)
- Parsnips (2 pounds)
- Potatoes (4 pounds)
- Winter Squash, Delicata (3)
- Pie Pumpkins (2)
- Shallots (3/4 pound)
Thanksgiving Pick-ups
There will be changes to days and/or times to some of our pick-up sites the week of Thanksgiving. You will be alerted of those changes via e-mail, so please look for that information in your email this week.
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 23rd 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
Grated Beet Salad
From Fresh from the Farmers’ Market by Janet Fletcher
¾ pound beets (about 3 medium or 2 large)
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 small clove garlic, finely minced
salt
Preheat oven to 375˚F. Wash the beets and if beets greens are still attached remove all but a ½ inch of the stems (as to not pierce the beets). Put the beets in a baking dish with ¼ cup water. Cover and bake until a small knife slips into the beets easily-about 50 minutes for medium beets. Cool slightly, then peel. Let cool completely. Grate the beets on the large-holed side of a four-sided grater. Transfer to a bowl. Stir in olive oil, wine vinegar, garlic, and salt to taste. Taste and adjust seasoning to taste.
Cabbage Recipe
Swedish Cabbage Soup
From The Enchanted Broccoli Forest by Mollie Katzen
5 tablespoons sweet cream butter
2 cups chopped onions
2 teaspoons whole or ground caraway seed
2 teaspoons salt
8 packed cups (approximately 1 medium head) shredded green cabbage
6 cups vegetable stock, potato water, or water
Lots of freshly ground black pepper
In a large kettle or Dutch oven begin cooking the onions slowly in butter. After a few minutes, add caraway and salt. Cover and let cook over medium-low heat about 10-15 minutes, stirring occasionally. Add remaining ingredients. Cover and simmer about 30 to 40 minutes. Serves about 6.
Creamy Cabbage Soup Variation
Use the above recipe plus:
2 medium-sized potatoes
½ cup milk
½ cup sour cream
Before set the first step in the directions above scrub the potatoes, cut them into chunks, and put them up to boil. Drain the potatoes when they are tender. Save the water to use as stock. Whip the hot potatoes, using your preferred method, blending in the milk and sour cream. Add the whipped potatoes toward the end of the final 30 to 40 minute cooking time from the above recipe. Serves about 8.
Carrot Recipe
Grated Carrot Salad
From Fresh from the Farmers’ Market by Janet Fletcher
½ pound carrots
1½ tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, finely minced
2 teaspoons chopped fresh chives
Salt
Peel carrots if desired; grate on the large-holed side of a four-sided grater. Transfer to a bowl and stir in olive-oil, lemon juice, garlic, chives, and salt to taste. Taste and adjust seasoning if desired.
Chard Recipe
Pasta with Swiss Chard
From The Local Kitchen by Katie Rose Lamb
2 tablespoons olive oil
½ cup shallots (or ½ cup onion), sliced
4 garlic cloves, minced
¼ cup Parmesan cheese, thick rib removed and cut into strips
1 bunch Swiss chard
6 ounces uncooked fettuccine
¼ teaspoon pepper
Fill a large pot ¾ full of water and bring to boil. Add the pasta and cook until tender, 10 to 12 minutes or according to package directions. Drain thoroughly, reserving ¼ cup of the pasta water. In a very large skillet heat the olive oil over medium heat. Add the shallots (or onions) and garlic and sauté for up to 2 minutes. Add the chard, reduce heat and cover for about 3 minutes. Return the pasta to the pot, add the chard and reserved pasta water. Toss to mix evenly. Divide the pasta onto four plates, top each with 1 tablespoon Parmesan cheese and some pepper, and serve.
Escarole Recipe
Beet and Escarole Salad
Adapted from The Local Kitchen by Katie Rose Lamb
For the Salad:
5 medium beets
1 head escarole, chopped into bite-size pieces
1 cup crumbly blue cheese
2/3 cups walnuts
For the Dressing:
4 tablespoons walnut oil
1 tablespoon red wine vinegar
1 teaspoon French mustard
Salt and freshly ground pepper
Pinch of sugar
Remove any leaf stalks from the beets, but do not trim off the tapering roots. Wash them carefully, keeping the skins intact so they don’t “bleed”. Gently boil the beets in salted water until they are tender, about 1 to 1½ hours. Let them cool, and when they are cool enough to handle peel off their skins. Toast the walnuts by putting them in a small skillet on high heat and shaking the skillet frequently until the skins begin to brown. Take the walnuts off the heat and place them in a dish towel. Rub them together to loosen the skins. Whisk all the dressing ingredients together, and adjust seasoning if necessary. Thinly slice the beets, then lay them over the escarole. Add the toasted walnuts, and crumble the blue cheese on top. Drizzle the dressing to taste. Serves 4 as a salad course.
Winter Squash Recipe
Delicata Squash with Whole Wheat, Wild Rice, and Onion Stuffing
From Asparagus to Zucchini by the Madison Area CSA Coatlition
Note: This recipe is easily halved to serve 4 instead of 8.
4 Delicata squash
¾ cups raw wild rice, rinsed
3 cups chopped onion
1 clove garlic, minced
2 tablespoons canola oil
3 cups whole wheat bread cubes
1 tablespoon sesame seeds
½ teaspoon dried sage
½ teaspoon dried thyme
Salt to taste
1 cup orange juice
Halve the squashes lengthwise, remove seeds and place cut side up in a shallow baking dish. Cover and bake in 350˚F oven until easily pierced with a knife but still firm, about 50 minutes. Remove from oven and set aside to cool. Meanwhile bring 2 cups of water to boil in a saucepan. Stir in rice, reduce heat and cover; simmer until water is absorbed, about 40 minutes. Scoop pulp from squash, leaving ½ inch thick shells. Chop pulp; place in a large bowl. Saute onion and garlic in oil in a skillet until golden, 4 to 5 minutes. Stir cooked rice, onion mixture, and remaining ingredients into squash pulp. Spoon mixture into shells and place in a foil-lined baking dish. Cover and bake until heated through, about 20 minutes. Makes eight servings.