Welcome to the 22nd week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:
- Mixed Head Lettuce
- Dragon Tongue Snap Beans
- Sweet Corn
- Cauliflower – The fall cauliflower is on! Two heads each!
- Mixed Tomatoes
- Jimmy Nardello Sweet Peppers – These peppers look hot, but they’re not!
- Cipollini Onion
- Kalibos Cabbage
- Carnival Acorn Squash
This past weekend’s storm that wasn’t as stormy as originally predicted was an excellent introduction to late fall and winter farming. During the calm, hot days of summer it’s easy to forget how unpredictable the weather can be and how much that factor impacts this work. Everything is a little slower, a little harder, when the weather turns wet and windy. Luckily the really high winds didn’t materialize and all of our greenhouses and row cover stayed in place this time. The interesting weather continued yesterday and we experienced sun, rain, hail, and thunder just during the corn harvest. Woah!
In the week ahead we’ll be continuing to clean up after the tornado of work that was this past summer. Think cleaning out the last of the greenhouses, taking out tomato trellising, cleaning up the propagation house. We’ll also be trying to focus in on the projects we’ve been putting off and deciding what to tackle over the coming months. We have several infrastructure project ideas on the horizon, now’s the time to decide how to make them a reality.
Enjoy the vegetables and we’ll see you next week!
Carri Heisler and Jeff Bramlett
Here are a few recipes to get you inspired:
Beet & Fennel Soup
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped fennel bulb
- 1 1/2 teaspoons fennel seeds
- 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
- 2 cups low-salt chicken broth
- 1 cup unflavored kefir
- Additional unflavored kefir
- Fennel fronds (for garnish)
Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
Spice-Roasted Cauliflower with Beet Emulsion
- 2 1/2 tbsp unsalted butter
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp crushed saffron threads
- 1 tsp ground white pepper
- 1 tsp ground fennel seeds
- 1 tsp cinnamon
- 1 tsp ground red pepper flakes
- 1 head cauliflower, leaves removed, cut into large pieces
- 1/4 cup honey
- 1/2 cup canned beets (or 1/2 cup fresh, cooked beets, pureed in a blender)
- Juice of 1 lime
Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.
From Epicurious via SELF, http://www.epicurious.com/recipes/food/views/spice-roasted-cauliflower-with-beet-emulsion-230322
Apple-Filled Acorn Squash Rings with Curry Butter
- 6 tablespoons (3/4 stick) butter
- 1 large onion, chopped
- 1 1/2 tablespoons curry powder
- 2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups) (or try this week’s pears)
- 2/3 cup apple juice
- 1/2 cup dried currants
- 8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.