Welcome to the 4th share of the 2019/2020 Pitchfork & Crow Winter CSA! Here’s what’s in the share this week:
- Brussels Sprouts – Looking for new Brussels inspiration? Check out the recipes at the bottom of this post!
- Mustard Greens – Or should the be mustard purples? Chopped into bite size chunks, you could add mustards to salads for a spicy addition. We like to toss them into pasta or mix them into mashed potatoes just before serving.
- Castelfranco & Chioggia Radicchio Chicory
- Lacinato Kale Rapini
- Rainbow Carrots
- Celeriac (aka Celery Root) – By now I hope you’re familiar with this celery flavored root. If not, here’s your chance to get to know it. A delicious pairing or alternative for potatoes, celeriac is great mashed, roasted, or even shaved raw into salads.
- Daikon Radishes – Mild radish flavor in a monster of a daikon! I think shredding these and pickling or fermenting them would be a winner, but we roasted one alongside carrots and potatoes last night and that was tasty too.
- Red & Yellow Onions
- Mixed Winter Squash – Choose from Butternut, Black Futsu (a Japanese heirloom variety that’s related to butternut), and kabocha.
- Dried Apples – We grew ’em, we picked ’em, we dried ’em!
- Shishito Pepper Mild Chile Powder – Red ripe shishito peppers dried and then ground into a mild chile powder.
Summer CSA sign-up time has arrived! We’ve opened up memberships to the 2020 Summer CSA and we hope you’ll join us for a summer and fall of local, seasonal, and organic vegetables. Find all the details and a sign-up form over on the Summer CSA page.
All our thanks to those who have committed to the 2020 Summer CSA season! Knowing we’ll have members to feed warms our hearts (and relieves some of the winter jitters too).
This Winter CSA season is zooming right along and we’re happy to bring you another share of the winter bounty. Have we mentioned lately how thankful we are for your support through these dark months of the year? Eating seasonally and sourcing local food is certainly a lot easier in the summer, especially here in the Willamette Valley. All those summer fruits! But the options are more limited through the winter and choosing to eat local in the winter takes a little more creativity. Hopefully you’re finding it easier and easier to tackle the winter shares and are enjoying what the winter season has to offer up to eat.
Perhaps without realizing it, by choosing to join us through the winter months you’re on the cusp of a winter eating revolution. Okay, maybe that’s an overstatement, but there is a push in certain Portland-based foodie/farmer circles to move the local-eating rage into the winter season. They’re promoting the crops we’ve been growing for years now, shining a light on Brussels sprouts and winter squash and celeriac and more. Those vegetables that have been waiting in the long winter nights for their moment in the spotlight.
You should check out their work over at eatwintervegetables.com. I particularly recommend the recipe page for some serious winter veg inspiration. The PNW Brussels Sprout Salad and Black Futsu Salad with Radicchio look especially inviting.
A precursor to the Eat Winter Vegetables scene was the Eat Winter Squash endeavor, which I believe I’ve noted here in the past. If you’re looking for winter squash inspiration eatwintersquash.com is for you! It’s a wide world of winter squash and they highlight many of the varieties we include in your winter shares. Squash Mac and Cheese is one of my go-to recipes for incorporating any roasted winter squash into a quick dinner.
In between meals of delicious winter vegetables (and some some frozen pizza too) we’ve been in construction mode over the last week. The past couple of years I’ve used one of our walk-in coolers as a germination chamber in the early months when getting seeds to germinate in our moderately cold propagation greenhouse is tough. This year that cooler is still full of apples though.
Our solution has been to construct a new warm room off our shop (and closer to the propagation house!) for use as a germination chamber in the spring and warm/dry storage room in the fall (we’re thinking the sweet potatoes will love it in there!). After a week of pouring quickcrete, constructing walls, and insulating the heck out of the new room, it looks like we’re just about ready to get to sowing seeds for 2020! Just in time, the 2020 seed orders have been arriving over the past couple of weeks. Before we know it the 2020 growing season will be off to the races!
Enjoy the vegetables and we’ll see you in two weeks!
Carri Heisler & Jeff Bramlett
Here are a few recipes to get you inspired:
This first recipe was a suggestion from longtime CSA member Chris A. She said: “Here’s a fun (and kind of simple) recipe that would be outside what most of us might think about for Brussels sprouts. If people don’t have fish sauce, they could probably do a sub of soy sauce (and maybe a smidge of vinegar or lime juice?) and get close to the effect.”
Brussels Sprout Tacos with Spicy Peanut Butter
- Salty-Sour Vinaigrette:
- 3 Tbsp. fish sauce
- 1 cup unseasoned rice vinegar
- 1/4 cup sliced scallions
- 1 1/2″ piece ginger, peeled, finely grated
- Kosher salt
- 2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
- 3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
- Kosher salt
- 1 lb. brussels sprouts, preferably small ones, trimmed, divided
- 1 cup vegetable oil
- 8 (6″) corn tortillas
- 1/4 cup finely chopped white onion
- Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)
Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
Vinaigrette can be made 1 week ahead. Cover and chill.
From Epicurious.com via Bon Appétit by Daniela Soto-Innes, https://www.epicurious.com/recipes/food/views/brussels-sprout-tacos-with-spicy-peanut-butter
Vietnamese Sticky Chicken with Daikon and Carrot Pickle
- For chicken
- 2 garlic cloves, minced
- 3 tablespoons sugar
- 1 1/2 tablespoons Asian fish sauce
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons Sriracha or other Asian hot chile sauce
- 1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
- For pickle
- 2 medium carrots, peeled
- 1/2 lb daikon radish, peeled
- 1/2 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- 1 teaspoon salt
- Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce
- Special Equipment
- a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/vietnamese-sticky-chicken-with-daikon-and-carrot-pickle-231644
Celery Root and Carrot Soup
- 1/2 large celery root (celeriac), peeled, chopped
- 1/2 pound carrots, peeled, chopped
- 1/4 cup plain whole-milk yogurt
- 2 tablespoons honey
- 2 teaspoons ground coriander
- 1 teaspoon finely grated peeled ginger
- Kosher salt, freshly ground pepper
- Celery leaves and chopped Granny Smith apple (for serving)
Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
Serve soup topped with celery leaves and apple.
From Epicurious.com via Bon Appétit by Rick Martinez, https://www.epicurious.com/recipes/food/views/celery-root-and-carrot-soup
- 1 small kabocha or acorn squash (2–3 lb.) (or butternut or black futsu or…!)
- 2 Tbsp. fresh lemon juice
- 4 tsp. honey
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 8 oz. brussels sprouts, trimmed, halved
- 2 Tbsp. unsalted butter
- 2 sprigs thyme
- 1 sprig rosemary
- 1 garlic clove, lightly crushed
- 2 Tbsp. white balsamic vinegar
- 1/4 cup red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. fresh lemon juice
- Kosher salt
- 1 small garlic clove
- 1 1/2 tsp. crushed red pepper flakes
- 1 1/2 tsp. dried oregano
- 1/4 cup plus 2/3 cup extra-virgin olive oil
- 1 (15.5-oz.) can chickpeas, rinsed
- Kosher salt
- 2 scallions, thinly sliced
- 2 1/2 oz. fennel salami, sliced 1/8″ thick, slices cut into quarters (about 1/2 cup)
- 1 cup chopped caciocavallo cheese
- 1 cup Castelvetrano olives, pitted
- 1/4 cup chopped dill
- 4 cups torn mixed radicchio leaves
- 4 cups torn Little Gem or romaine lettuce
- 1/2 cup finely grated ricotta salata
- 1/4 cup pomegranate seeds
Place a rack in the middle of oven and preheat to 350°F. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1 1/2 hours. Let cool.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
Meanwhile, heat red pepper flakes, oregano, and 1/4 cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 2/3 cup oil to cool down infused oil.
Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.
Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
Serve salad topped with ricotta salata and pomegranate seeds.
Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.
Vinaigrette can be made 3 days ahead. Cover and chill.
From Epicurious.com via Bon Appétit from Che Fico (San Francisco, CA), https://www.epicurious.com/recipes/food/views/che-fico-chopped-salad