Welcome to the 1st week of the Pitchfork & Crow 2015/2016 Winter CSA! Here’s what’s in the share:
- Cauliflower
- Celeriac (aka celery root) – one of our favorite roots around. Mash it with potatoes, put it in a soup or stew, or roast it with other rooty vegetables for some added celery flavor.
- Carrots
- Yellow Onions
- Cabbage
- Hakurei Salad Turnips – fantastic ad smooth when eaten raw sliced on salads, also interesting when roasted.
- Mixed Sweet Peppers
- Winter Salad Mix – a mix of mizuna, tatsoi, arugula, castelfranco chicory, cilantro, peacock kale, and escarole. Great fresh or quickly sauteed.
- Gill’s Golden Pippin Acorn Winter Squash – a new favorite of ours, this variety was developed in the mid 20th century by the Gill Brothers Seed Company of Portland, OR. We think it’s better than any other acorn squash we’ve eaten. Really.
- Apples
Welcome to the first share of the 2015/2016 Winter CSA! We’re excited you chose to join us for the next 5+ months of seasonal vegetables. This past week brought the coldest temperatures of the season to the farm, right on queue for the start of the winter CSA. Many of you are continuing on from the summer CSA but we do have a lot of new folks, quite a few for their first winter season with us. Either way we hope you’re ready to see what this winter has in store.
This past weekend we sent out an update email to all Winter CSA members. Please take a moment to review the information we provided including pick-up location details and tips for getting the most out of the CSA experience. We also included a list of important dates for the upcoming season including the every other week pick-up dates. Please be sure to add those dates to your calendar for future reference. Also, please let us know if you didn’t receive the reminder email and we’ll get you added to the list.
We know it can seem like there’s less diversity during the winter months compared to the summer season CSA mix. It’s all greens, roots, and winter squash in every share. If you’re looking for inspiration we suggest joining the Pitchfork & Crow CSA member group on Facebook. CSA members have been sharing some fun recipes and suggestions there. And the photos are inspiration in themselves! Also, don’t forget that we have a recipe archive from past newsletters here on our website. Search by vegetable for recipe inspiration and new ideas.
Let’s get this season started!
Enjoy the vegetables and we’ll see you in two weeks!
Your farmers,
Jeff Bramlett and Carri Heisler
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Here are a few recipes to get you inspired:
Panang Vegetable Curry
- 2 tablespoons vegetable oil
- 2 large shallots, thinly sliced
- 2 tablespoons Panang Curry Paste
- 2 tablespoons chopped peeled ginger
- 2 1/3 cups canned unsweetened coconut milk, divided
- 1 1/2 cups (or more) vegetable stock
- 8 fresh or frozen kaffir lime leaves
- 2 dried chiles de árbol
- 1 4-pound kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
- 1 small head of cauliflower (about 1 1/2 pounds), cored, broken into 1″-2″ florets
- 1 pound carrots, peeled, cut on a diagonal into 1/2″ slices
- 2 red bell peppers, cut into 1/2″ squares
- 1/4 cup liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water
- 1/2 cup thinly sliced fresh basil, divided
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon fresh lime juice
- 1 12-ounce package firm tofu, drained, patted dry, cut into 1″ cubes
- Kosher salt
- 1/4 cup chopped peanuts
- Steamed jasmine rice
Ingredient info: Unsweetened coconut milk, chiles de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.
Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.
From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/panang-vegetable-curry-367766
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Spiced Pork with Celery Root Puree and Lentils
Celery Root Puree
- 2 pounds celery root (celeriac), peeled, cut into 2-inch cubes
- 5 cups whole milk
- 2 tablespoons (1/4 stick) butter
- 1 teaspoon fresh lemon juice
- Ground white pepper
Lentils
- 3 bacon slices, chopped
- 1/4 cup 1/8-inch cubes peeled carrots
- 1/4 cup chopped shallots
- 1/4 teaspoon minced fresh rosemary
- 1 1/2 cups dried lentils
- 3 cups water
- 1 teaspoon butter
Pork
- 1/2 cup honey
- 6 tablespoons red wine vinegar
- 1 tablespoon curry powder
- 1 1/2 teaspoons cayenne pepper
- 2 1/2 pounds pork tenderloins
- 1 tablespoon olive oil
- 3/4 cup low-salt chicken broth
- 1 tablespoon cold butter
For celery root puree:
Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)
For lentils:
Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
For pork:
Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).
Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.
Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.
From Epicurious via Bon Appétit by , http://www.epicurious.com/recipes/food/views/spiced-pork-with-celery-root-puree-and-lentils-108575
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Cabbage and Apple Salad
- 1/2 teaspoons caraway seeds
- 1/2 small head green cabbage, core removed, thinly sliced
- 1 green apple, cut into matchsticks
- 1 cup torn kale leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
Kosher salt, freshly ground pepper Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute. Let cool.
Toss cabbage, apple, kale, and caraway seeds with lemon juice and oil in a large bowl; season with salt and pepper.
From Epicurious via Bon Appétit by
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