CSA Week 26: November 21 to November 25 — Happy Thanksgiving

This Week’s Share

SIO Nominated for Local Hero Award–Show Your Support

Each year Edible Portland asks its readers for their nominations, selects finalists, and returns to you, the community, to choose the winners in these categories: Farm, Restaurant, Food Artisan, Beverage Artisan, Nonprofit and Retailer.  This year SIO is proud to be nominated for the Local Hero Award in the Farm category and we’d love your vote before December 14th. Please take 30 seconds to cast your vote by following this link (www.surveymonkey.com/s/G8F2VYT). Thank you for you support this Thanksgiving, and always.

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 three more weeks of the season together. To sign up for the 2012 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 2012 season.

• Email your contacts letting them know now is the time to join for 2012
• 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 2012, so check them out and sign-up at www.sauvieislandorganics.com.”

Thanksgiving Pick-up Schedule

There will be changes to days and/or times to some of our pick-up sites this week.

All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 22^nd and pick-up times will be the same.

All Wednesday pick-up sites will be delivered on Wednesday, November 23^rd by 12pm (noon).

All Thursday pick-up sites (except HP) will be moved to Tuesday, November 22^nd and pick-up times will be the same as usual. HP will be moved to Monday, November 21^st.

Farm pick-up will begin at 3:30pm Tuesday, November 22nd and continue through Noon on Sunday.

All Monday pick-up sites will be as regularly scheduled on Monday, November 21st. In order for Monday sites to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 26) on Monday, November 21^st and your Week 25 Share on Monday, November 28^th.

Recipes

Brussels Sprouts Recipes

Brussels Sprouts with Parsnip Puree and Bacon
From Henry Kibit, Chef and Co-Owner at Portland’s Beech Street Parlor & Tiga Bar

Henry says, “This is one of my favorite flavor combinations: sweet, bitter, salty and bright.”

1 dozen Brussels sprouts, cut in half the long way
2 parsnips, peeled and medium diced
1 medium potato, peeled and medium diced
2 each bacon, thick sliced and diced
1/2 pint heavy cream
Additional: salt, chili flake, lemon

Bring a large pot of water to the boil and add a large pinch of salt. Blanch the Brussels for about 1 minute. Drain and allow to dry on paper towel, cut side down. In a medium sized pot, add the cream, potato, parsnip a generous pinch of salt and enough water to just cover. Bring to simmer, being sure not to over boil, until done (very tender throughout), 10 minutes. Transfer parsnip mixture to a blender and puree until smooth (keep warm).

In a large saute pan, fry bacon just to the point of crispiness, remove bacon and add Brussels, and caramelize over medium / high heat and return bacon to pan. Add salt, chili flake, and a large squeeze of lemon, cook for 1 minute. Place the warn puree on a platter, spreading unevenly. Scatter the Brussels and bacon mix over the puree. Serve hot.

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

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 as a side.

Carrot Recipes

Glazed Dijon Carrots
From www.allrecipes.com

2 pounds carrots, peeled if desired and sliced into 2-inch pieces
1 cup water
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup tablespoons brown sugar
2 tablespoon Dijon mustard
1 teaspoon ground ginger
1/2 teaspoon salt

In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat. Serves 8 as a side.

Carrot and Celeriac Soup
From BBC Food, www.bbc.co.uk

1 large bulb celeriac, diced
2 pounds carrots, scrubbed and diced
6 1/2 cups vegetable stock
1/3 cup sherry (optional)
Salt and freshly ground black pepper
A large handful for fresh cilantro, for garnish

Put the celeriac and carrots into a large pan with the stock. Gradually bring to the boil, cover and simmer for 20-30 minutes or until both vegetables are soft. Purée in a food processor then return to the pan, or use a hand/stick blender and puree in the pan. Add the sherry if you’re using it, and season to taste with sea salt and freshly ground black pepper. Just before you serve the soup, chop the fresh coriander and sprinkle it over the top.

Potato Recipe

Mashed Potatoes with Celeriac
From The Daily Green (www.thedailygreen.com)

4 pounds potatoes, peeled and cut into 2-inch pieces
2 pounds celeriac, peeled and cut into 1-inch pieces
1 tablespoon salt
6 tablespoons butter
1/4 cup half and half or heavy whipping cream
Salt and freshly ground pepper, for seasoning

Place the diced celeriac and potatoes in a large pot, cover with water, add the salt and bring to a boil over high heat. Cook until tender, about 10 minutes, then drain well. Place the potato mixture in the bowl of a standing mixer. While mixing, add the butter and half and half to thoroughly incorporate. Or mash in a large bowl with a large fork or potato masher. Season to taste with salt and pepper. Reserve warm until ready to serve.

Winter Squash Recipes

Nut-stuffed Delicata Squash
From Sunset Magazine

Note: Delicious and hearty vegetarian main dish or side.

3 tablespoons butter
6 shallots, 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°F. 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 from your share this week, or any other winter squash (including pumpkin) you may have left storing.

1 pound winter squash, seeds and fibers removes, steamed
9 tablespoons unsalted butter, slightly softened
1 1/2 cups plus 2 tablespoons cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
2/3 teaspoon ground cinnamon
1/2 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 1/2 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.