Welcome to the 26th week of the Pitchfork & Crow CSA!
Here’s what’s in the share:
- White Onions
- Purple Carrots
- Hakurei Turnips or Shunkyo Long Pink Radishes
- Italian Frying Sweet Peppers
- Yacon – Meaning “Water Root” in the Inca language, these Andean tubers are thought by some to be like an underground pear in taste and texture. We suggest eating them raw, chopped or shredded into salads. Note that they’re rich in inulin, which can be difficult for some folks to digest.
- Brussels Sprouts
- Sweet Dumpling Winter Squash – sweet, tender, orange flesh similar to delicata
- “Man Salad” – Usually known as “Cookin’ Greens” at our market booth, our friend Rob at Persephone farm likes to call it by this manly name. We’ve been to several winter potlucks at Persephone and Elanor always makes a large salad with a mix of chicories and kale just like this. If you have leftover beets, you can cook them, let them cool, and add small beet slices to your “man salad.” The sweetness is a nice contrast to the slight bitterness of the chicories. The purple carrots, radishes or turnips, and yacon would also add a nice touch to this salad. If that doesn’t strike you as appetizing, try sauteing these winter greens in some butter and onions. Yum!
Many thanks to the folks who have filled out the CSA Survey. We love reading the feedback and value your opinion. As we’ve said before, this CSA-model wouldn’t work without you and it’s very helpful to hear your thoughts. If you haven’t done so, we’d appreciate you taking a few minutes to read through the survey and let us know what you think of the CSA. Thanks!
We’ve been socked in the last couple of days. The fog provides a dreamy quality to the work of the day and limits sight to the next field over or less. It is strange when the day goes by and the fog never really lifts though.
We took a drive with some friends into the hills on Sunday, up above the haze, and were rewarded with clear views to the west. The hills across the valley appeared as islands in the fog and I couldn’t help but wonder where the farm was down there in the mist.
I went on a field walk this past week to survey what we still have growing out there. We’re projecting for the final CSA shares for this season, and thinking ahead to the first shares of the Winter CSA, and needed a solid inventory. I was pleasantly surprised by the good germination and root sizes in the winter carrot patch.
The variety above is called Indigo Winter and is purple with a white center core. You can see they cleaned up nicely from the photo on left showing carrots just pulled from the ground to the washed bunches on the right. Unfortunately when I searched around I discovered this variety has been discontinued so we’ll have to find a new variety to take its place next season.
The inventory suggests we have enough of some items to offer a bulk Holiday Harvest to CSA members who would like to stock up for Thanksgiving or to help ease the transition with the end of the CSA season approaching. Please keep an eye out for this week’s email for Holiday Harvest details.
Enjoy the vegetables!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Pot pie is a go-to comfort food around here. We had one this past week with broccoli, cauliflower, onions, potatoes, and carrots mixed in. The recipe below is a good place to start, but I suggest trying combinations that use more veggies. And of course, homemade pie crust always make a pie better.
- 1 frozen puff pastry sheet (half of 17.3-ounce package), thawed
- 1 14- to 16-ounce turkey thigh, skinned, boned, diced
- 1 teaspoon poultry seasoning
- 2 tablespoons (1/4 stick) butter
- 1 cup small broccoli florets
- 3/4 cup chopped red bell pepper
- 2 tablespoons all purpose flour
- 1 1/4 cups canned low-salt chicken broth
Preheat oven to 400°F. Unroll pastry sheet on work surface. Cut out two 3 1/2-inch squares (reserve remaining sheet for another use). Place squares on small baking sheet; pierce squares several times with fork. Bake until puffed and golden, about 15 minutes.
Meanwhile, sprinkle turkey with poultry seasoning, salt and pepper. Melt butter in large skillet over medium-high heat. Add turkey and sauté until brown, about 5 minutes. Add broccoli and bell pepper. Sauté until broccoli is crisp but tender, about 2 minutes. Sprinkle turkey and broccoli with flour; stir 1 minute. Add broth; bring to boil, stirring up browned bits. Simmer until sauce thickens and turkey is cooked through, about 10 minutes. Season with salt and pepper.
Divide turkey mixture between two 1 1/4- to 2-cup soufflé dishes or custard cups. Top each with pastry square.
- 4 cups halved brussels sprouts
- Kosher salt
- 1/4 cup vegetable oil
- 2 tablespoons thinly sliced garlic
- 1/4 cup oyster sauce
- 4 teaspoons Thai fish sauce (nam pla)
- 2 teaspoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
- 2 teaspoons sugar
- 1/2 teaspoon (or more) 1/8″-thick slices of red Thai chiles (substitute sweet peppers for less heat)
- Pinch of ground white pepper
- 1/2 cup low-salt chicken broth
Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced (substitute man salad greens!)
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
From Epicurious via Bon Appétit, by Susan Spungen, http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295