Welcome to week 16 of the P&C CSA!
Here’s what’s in the box:
- Sweet Onion
- Arugula – back in the share after a brief spring showing
- Colorado Rose Potatoes
- White Pattypan Summer Squash
- Sweet Peppers – green peppers and a couple of reddish sweet jimmy nardello’s
- Tomatoes – a pint of cherries and a couple of Paul Robeson heirlooms
- Baby Butter Lettuce
- Beans – Green, yellow and purple! Note that the purple beans will turn green when cooked
The week before last we toured the field, clipboard in hand, and noted down exactly what’s growing out there. We felt the fall transition at hand and truthfully we were trying not to panic about what would be available in the many weeks left in the CSA season. Although we like to have a full market booth, our main concern is keeping you CSA members happy! We’ve mentioned that we aim for variety each week but looking at our field from afar all we saw was weeds. Now that we have a list of available vegetables over the next 9 weeks we feel we can relax, a little.
In the last couple of months we sowed some of the faster growing things we love in the spring. Radishes are back for a few weeks, and arugula is making an appearance in the share this week! We also have daikons on the way, a lovely long white Asian radish. These quick-growing crops certainly helped to ease our minds. Most of the vegetables we’re enjoying these days take a bit longer to produce. Tomatoes are planted in the field in late spring and we nurture them along until the fruit is ready at the end of the summer. We’re also into the third or fourth successions of carrots and lettuce and beans.
Many of the vegetables we’re looking forward to this fall are even longer season crops. Of course we’re ready for winter squash like butternut and delicata to finish ripening in the field so we can share it with you and soon we’ll be showcasing fantastic pie pumpkins! Today we’ll be topping the Brussels sprouts for tasty late-fall goodness. One of my favorite fallish crops is celeriac or celery root. These large roots aren’t necessarily pretty to look at but they bring a taste of sweet celery to soups and roasted root dishes. We’ve been checking in on the popcorn too and we’re anticipating a good showing! Plus we’ll be keeping the leeks, garlic, and onions coming as well.
As we transition from the short summer into fall we hope you’re excited to see a new variety of vegetables in the share each week. It’s hard to leave to bounty of summer crops behind us, but we have a lot of wonderful new vegetables ahead of us to enjoy in the soups and oven-roasting that fall rain tends to call for.
Enjoy the veggies this week!Your farmers, Jeff Bramlett and Carri Heisler
Recipe inspiration for this week’s vegetables:
Cheesy Potato & Cauliflower Chowder
2 tablespoons butter
1 cup onion, chopped
4 cups chicken broth
2 cups peeled and diced Yukon or white potatoes
2 1/2 cups cauliflower florets
1 cup half-and-half or whole milk
2 tablespoons all-purpose flour
2 ½ cups shredded Jarlsburg cheese (10 ounces)
3 slices dark rye or pumpernickel bread, halved crosswise (optional)
½ cup shredded Jarlsburg cheese (2 ounces) (optional)
2 tablespoons snipped fresh Italian (flat-leaf) parsley (optional)
In a large saucepan or Dutch oven melt butter over medium heat. Add onion; cook until tender. Add broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 6 minutes. Add cauliflower. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes more or until vegetables are tender.
In a bowl combine half-and-half and flour; add to the cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in the 2 ½ cups cheese until melted. Do not boil. Season to taste with salt and pepper.
Meanwhile, if desired, trim crusts from bread. Place halved bread slices on a baking sheet. Bake in a 350 deg. oven about 3 minutes or until crisp. Turn slices over, sprinkle with the ½ cup cheese and the parsley. Bake for 5 minutes more or until cheese melts. If desired, place one piece of bread on top of each serving.
From Better Homes & Gardens Biggest Book of Soups & Stews, Better Homes & Gardens
2 cloves garlic, chopped
⅓ cup pine nuts, lightly toasted
4 cups loosely packed arugula leaves, washed and dried
½ cup freshly grated Parmesan cheese
¾ cup extra-virgin olive oil
~ Salt and pepper
- In the bowl of a food processor, place the garlic, pine nuts, arugula, and grated cheese. Pulse to chop finely.
- With the motor running, slowly pour in the oil until the pesto has a smooth consistency (you may not need all the oil). Season to taste with salt and pepper.
From Culinate via Slow Foods Chef collection by Cathy Whims, http://www.culinate.com/recipes/collections/slow_food/Cathy+Whims/Arugula+Pesto
White Pizzas with Arugula
|1¼||cups warm water (100 to 110 degrees)|
|2||packages (about 4½ tsp.) active dry yeast|
|3||Tbsp. good olive oil|
|4||cups unbleached all-purpose flour, plus extra for kneading|
|2||tsp. kosher salt|
|~||Cornmeal, for baking|
|½||cup good olive oil|
|4||garlic cloves, sliced|
|5||sprigs fresh thyme|
|¼||tsp. crushed red-pepper flakes|
|~||Kosher salt and freshly ground black pepper|
|3||cups grated Fontina cheese (8 ounces)|
|1½||cups grated fresh mozzarella (7 ounces)|
|11||oz. creamy goat cheese (such as Montrachet), crumbled|
|½||cup good olive oil|
|¼||cup freshly squeezed lemon juice|
|1||tsp. kosher salt|
|½||tsp. freshly ground black pepper|
|8||oz. baby arugula|
- Make the dough: Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then the kosher salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough.
- Knead the dough for about 10 minutes or until smooth, sprinkling it with extra flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
- Make the garlic oil: Place the olive oil, garlic, thyme, and red-pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.
- Make the pizzas: Preheat your oven to 500 degrees. (Be sure your oven is clean!) Dump the dough onto a board and divide it into 6 equal pieces. Place the pieces on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. (If you chill the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
- Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. Brush the pizzas with the garlic oil and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 Tbsp. more of the garlic oil and place them on baking sheets sprinkled with cornmeal. Bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
- Make the salad: While the pizzas are baking, make a vinaigrette by whisking together the olive oil, lemon juice, salt, and pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten.
- Assemble the dish: Place a large bunch of dressed arugula on each pizza and serve immediately.
From Culinate via Barefoot Contessa Back to Basics by Ina Garten, http://www.culinate.com/books/collections/all_books/barefoot_contessa_back_to_basics/white_pizzas_with_arugula
Potato and Green Bean Salad
|~||Zest of one lemon|
|¼||cup fresh lemon juice|
|1||Tbsp. Dijon mustard|
|½||cup extra-virgin olive oil|
|~||Salt and freshly ground black pepper to taste|
|2||lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)|
|~||Salt to taste|
|2||cups green beans, topped, tailed, and cut into 1-inch lengths|
|4||Tbsp. freshly snipped chives|
- Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes.
- To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water.
- While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth.
- In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.
From Culinate via Culinate Kitchen collection by Carrie Floyd, http://www.culinate.com/recipes/collections/Culinate+Kitchen/Salads/Potato+and+Green+Bean+Salad