CSA News: Week 21- October 18 to October 24

This Week’s Share

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• Winter Squash, Pumpkins: Were starting the winter squash season out with a pumpkin variety called Snackjack, and it produces hull-less seeds that are ideal for roasting. Look forward to more pumpkins for Thanksgiving.

Recipes

Cabbage Recipes

Caramelized Cabbage on Creamy Polenta
From Fine Cooking in Season

2 tablespoon plus 1/2 teaspoon olive oil, plus more for the pan
1/4 pound chopped pancetta
2 cloves garlic, minced
1 small sprig rosemary, chopped
1 green cabbage, cored and thinly shredded
2 teaspoons kosher/sea salt, plus more to taste
Freshly ground black pepper
About 3 tablespoons dry white wine (or water); more as needed
A few drop balsamic vinegar
1 cup medium-coarse stone ground cornmeal
2 ounces finely grated Asiago or Pecorino Romano cheese

To prepare the cabbage heat 2 tablespoons of the olive oil in a wide, deep, saucepan over medium heat. Add the pancetta, garlic, and rosemary and sauté until the pancetta and garlic soften, about 4 minutes. Add the cabbage, 1/2 teaspoon of the salt, pepper to taste, the wine, and 1/4 cup water; toss to coat thoroughly. Cover and cooker over medium heat for about 1 hour; check about every 5 minutes and add a little more water or white wine whenever the cabbage seems too dry or begins to brown too fast (the cabbage should stew slowly and brown lightly). After about 1 hour, uncover and cook, stirring, until the cabbage is meltingly tender, lightly caramelized, medium brown, and somewhat dry to the touch, about 5 to 10 minutes. Add the balsamic vinegar, taste, and adjust seasoning.

While the cabbage is cooking prepare the polenta. Heat the oven to 350˚F. In an oiled 3-quart nonstick ovenproof skillet, combine the cornmeal, 4 cups water, the remaining 1/2 teaspoon olive oil, and the remaining 1 1/2 teaspoons salt; stir briefly. Bake, uncovered, for 40 minutes. Remove the pan from the oven, give the polenta a good stir, and return the pan to the oven to bake for another 5 minutes. Stir in the butter and half of the cheese. Pour the polenta into a greased 9-inch heatproof dish, cover evenly with the cabbage, and scatter the remaining cheese on top. Bake until the tips of the cabbage are brown and crisp, 10 to 15 minutes. Serve hot.

Sesame-Ginger Slaw
From Fine Cooking in Season

Shredded cabbage
Shredded carrot
Sweet pepper, thinly sliced
Soy sauce, to taste
Rice vinegar, to taste
Sesame oil, a few drops
Sesame seeds
Grated fresh ginger

Toss together shredded cabbage, carrot, and pepper with other ingredients to taste.

Carrot Recipes

Lemony Barley-Carrot Pilaf
From Recipes from the Root Cellar by Andrea Chesman

2 tablespoon olive oil
1 medium onion, diced
1 cup pearl barley
3 cups vegetable or chicken broth
2 carrots, finely diced
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 garlic clove, minced
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the barley and stir for 1 minute. Add the broth and bring to a boil, then reduce the heat and simmer, covered, until the barley has absorbed most of the liquid, about 30 minutes. Sprinkle the carrots over the barley but do not stir. Continue cooking until the barley has absorbed all the liquid and the grains are tender, about 15 minutes. Fluff with a fork, mixing in the carrots. Add the lemon zest, lemon juice, and garlic. Season with salt and pepper; mix gently. Serve hot.

Garden Cornbread
From Recipes from the Root Cellar by Andrea Chesman

1 cup all-purpose flour
1 cup stone-ground cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
3 tablespoons sunflower or canola oil
1 cup shredded carrot or winter squash/pumpkin

Preheat over to 400˚F. Lightly oil and 8-inch square baking pan. Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the buttermilk, eggs, oil and carrot (or winter squash). Mix well. Pour into the dry ingredients and stir just enough to thoroughly moisten. The batter will be lumpy. Scrape the batter into the prepared pan. Bake for about 25 minutes, until a tester inserted near the center comes out clean. Serve warm.

Pumpkin Recipes

Savory Pumpkin & Black Bean Burritos
From The Rolling Prairie Cookbook by Nancy O’Connor

1 tablespoon oil
1/2 medium onion, chopped
3 cups pumpkin, peeled and cut into 1/2-inch cubes (separate seeds and set aside for roasting)
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups cooked black beans, drained and rinsed
8 flour tortillas
1 1/2 cups grated jack or cheddar cheese
Light sour cream, fresh cilantro, and salsa for garnish

Heat oil in  heavy skillet over medium heat. Add onions and sauté for 5 minutes. Add pumpkin cubes and continue to cook over medium heat, stirring often, until pumpkin is just tender. If your mixture begins to stick, add a little water (or apple juice) to help steam the pumpkin. When pumpkin is just tender, add cumin, cinnamon, and salt. Stir carefully to distribute spices. Add the beans and heat through. Preheat oven to 350˚F. You’re now ready to assemble the burritos.

In a large oblong baking dish (not oiled) lay out one tortilla. Place 1/8 of the bean mixture down the center, top with 3 tablespoons of cheese and roll up tightly. Continue to do this with remaining ingredients, lining up your burritos in the pan as you go. Bake uncovered for approximately 15 to 20 minutes until burritos are heated through. Serve burritos topped with a dollop of sour cream and a sprinkling of fresh cilantro, with salsa on the side. Makes 8 burritos.

Roasted Pumpkin Seeds
(see below in Sweet Pepper Recipes)

Sweet Pepper Recipe

Sweet and Salty Autumn Salad
By Francesca Benedetti, SIO CSA Coordinator

Lettuce and/or spinach leaves, chopped
1 to 2 sweet peppers, sliced (roasted or fresh)
Roasted pumpkin seeds (recipe below)
1 to 2 carrots, cut into thin rounds
1/4 cup, diced onion or leek (optional)
1 ounce goat cheese, crumbled (optional)

First roast the peppers (if desired) and pumpkin seeds with desired seasonings. While the peppers and seeds are roasting wash, drain and chop the lettuce/spinach and place in salad bowl. Remove the peppers and pumpkin seeds from the oven. Let the seeds cool on the tray, and place the peppers in a container with tight lid or in a sealed plastic bag to steam and cool. Wash and chop the carrots and onion/leek (if using) and toss into the salad bowl. Peel and slice the roasted pepper and add to the salad. Crumble in goat cheese, sprinkle with roasted pumpkin seeds, toss with dressing of choice and enjoy.

Roasted Pumpkin Seeds

Pumpkin seeds
Olive oil
Salt, to taste
Pepper, to taste
Curry powder, garlic/onion powder, seasoning salt, cayenne, etc (optional), to taste.

Preheat the oven to 400˚F. Separate pumpkin seeds and rinse well and drain in a colander. Place the seeds in a bowl and coat with olive oil, salt, pepper and/or any other seasoning you like to taste. Distribute the seeds evenly in a single layer on a baking sheet. Roast in the oven for 7-10 minutes, or until lightly browned and crisp. Be careful not to burn. These make great snacks and can also a delicious and salty crunch to salads and soups.