Welcome to week 25 of the P&C CSA!
Here’s what’s in the box:
- 2 Heads of Garlic
- Red Storage Onion
- Cipollini Onion
- Sweet Potatoes
- Yukon Gold Potatoes
- Pie Pumpkin
- Popcorn – We’re hoping these are dry enough to get a good popping, but you might want to keep them around a little longer to dry out further
- Lacinato Kale
- Kidney & Tiger Eye Dry Beans – See last week’s post for more information on these varieties
As you all know, we’ve come to the end of the 2010 CSA season. In retrospect, it’s felt like a very quick 25 weeks that we’ve passed together and we wish it didn’t have to end. The season certainly had its ups and downs, but overall we feel it was a success. Of course, we’re excited to begin the planning for next year in earnest now that this season is officially wrapped up.
We know we couldn’t do this without you and we’re immeasurably thankful for the support you’ve given us this first year. You can now count yourselves among the bravest of vegetable eaters, having joined a brand new CSA and lived to tell about it. Hopefully you enjoyed the season as much as we did! We’ll be sending out details for the 2011 CSA season soon, and know that if you were a member this year we’re guaranteeing a spot for you if you’d like to join us again.
It seems especially appropriate to be ending the season just before Thanksgiving, a holiday dedicated to appreciating the harvest and celebrating community. When we sit down to our Thanksgiving meal next week, we’ll be especially thankful for the community of eaters who supported us this year and the plentiful organic vegetables we were able to share in return.
Enjoy the veggies this week and have a wonderful winter!Your farmers, Jeff Bramlett and Carri Heisler
Recipe inspiration for this week’s vegetables:
2 Tbsp. vegetable oil
1 medium pumpkin or 2 small sugar pumpkins (about 8 pounds total)
- Preheat oven to 400 degrees. Coat a baking sheet with the oil. Remove and discard pumpkin stem. Cut pumpkin in half and scrape out seeds and pulp. Discard pulp and rinse seeds well; set seeds aside to use for Pumpkin Soup.
- Place pumpkin, cut sides down, on baking sheet. Cook until pumpkin is tender (a knife goes through the skin easily), about 20 to 40 minutes, depending on size. Set aside to cool.
- When cool enough to handle, scrape pumpkin flesh from skin and place in a blender or food processor. Process until smooth.
- Spread pumpkin in an even layer on a baking sheet. Bake (anywhere from 350 to 400 degrees will work) until pumpkin is drier and thick, 30 to 40 minutes. When cool, transfer to a storage container and refrigerate until ready to use.
From culinate.com via Keri Fisher, http://www.culinate.com/recipes/collections/Contributors/Keri+Fisher/pumpkin_puree
3 1/2 cups low-sodium fat-free chicken broth
3 1/2 cups water
1 teaspoon fine sea salt
3/4 pound Tuscan kale (also called cavolo nero or lacinato kale)
1 1/4 cups finely chopped onion
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups Arborio rice (10 ounces)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano (3/4 ounce)
Accompaniment: toasted pumpkin seeds (see recipe below)
Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.
Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.)
Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth. Serve sprinkled with toasted pumpkin seeds.
From Epicurious.com via Gourmet Magazine, http://www.epicurious.com/recipes/food/views/Risotto-with-Tuscan-Kale-and-Toasted-Pumpkin-Seeds-107016
1 cup green (hulled) pumpkin seeds (not roasted; 5 ounces)
1 teaspoon olive oil
Fine sea salt to taste
Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a bowl and stir in oil and sea salt.
From Epicurious.com via Gourmet Magazine, http://www.epicurious.com/recipes/food/views/Toasted-Pumpkin-Seeds-107000
2 tablespoons vegetable oil
1/3 cup popcorn kernels
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
From Epicurious.com via Gourmet Magazine, http://www.epicurious.com/recipes/food/views/Plain-Popcorn-108511