FarmShare CSA Newsletter week of October 14th, 2014
What’s in this week’s box?
Winter Squash
Cauliflower
Mini Cabbages
Onions
Green Beans
Corn
Cherry Tomatoes
Fruit:
Apples-McIntosh
Storage, handling and general cooking tips…
Cauliflower
Storage-Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but will taste sweetest if used within a few days.
Handling– Trim off the leaves and any brown spots caused by sun exposure. Rinse the cauliflower and cut out the coneshaped core at the base using a small paring knife. Stop there if you plan to cook it whole. Otherwise, proceed to break it into florets. You can also chop cauliflower rather than break it apart by hand. This method is much quicker, but the results will be more suitable for stew or curry than they will be for a vegetable platter.
Onions
Storage and handling
Storage onions are the quite pungent, which cooks away to reveal a sweet flavor. These onions will keep in any cool, dark, dry place with adequate air circulation for several months.
To reduce onion-cutting induced tears use a very sharp knife and try chilling your onion before cutting it. If you encounter a little rot in your onion, remember it is not the kiss of death, just cut away the bad sections and use the rest.
Winter Squash
Storage and Handling
Store in a cool dry, dark place with good ventilation. A porch or garage will work as long as the squash doesn’t freeze. Butternut and acorn can keep up to a month or more. Once squash has been cut, you can store them wrapped in a piece of plastic in the fridge for five to seven days. Be slow and cautious and use a stable working surface when cutting the squash. If you need cut, unpeeled chunks for a recipe, for every squash except Butternut it is easier to us the pre-baking method: first pierce squash to allow heat to escape while in the oven, bake whole squash at 350° F until barely tender to the poke of the finger, about 20-30 miutes. This softens the shell, so cutting and peeling is much easier.
Winter squash is fantastic baked, pureed as a side dish, stuffed with savory grain filling, or served with maple syrup and butter. Be sure to try them in soups and stews as well as roasted with fresh herbs.
Tomatoes
Storage
Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway, the refrigerator) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them
Green Beans
This tasty bean is among one of the only ones that can be enjoyed fresh, plus it packs a punch full of benefits! Green beans are an excellent source of folate, fiber, and potassium. Surprisingly, green beans are also full of cancer fighting carotenoids. Toss it in with your salad, stir fry with some oil, or steam to go along with your chicken and rice.
Storage and Handling
Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Wash in cold water right before using. Trim and cut the ends off right before using.
Apples
Our summer apples are in, and you guys are getting the cream of the crop. Jersey macs, related to the famous Mackintosh, are tart and tender. If you are a Mackintosh fan, you need not wait for them to ripen, these Jersey macs will keep you satisfied for now. Gravenstein apples are native to Denmark and were discovered in the 1600s as a chance seedling. These early guys are excellent for cooking and make fantastic cider and apple sauce.
Storage and Handling
Apples should be kept uncovered or in a perforated plastic bag in the refrigerator. Warm temperatures will cause apples to lose their crispness and flavor, so if they are kept out of the refrigerator, make sure it is in a cool, ventilated place far from direct sunlight. To prevent cut apples from turning brown, sprinkle with lemon juice or soak them in a bowl of ½ cup water and 2 tbsp lemon juice.
Corn
Corn is quintessential Americana, synonymous with BBQs, Summertime, and Grilling. There isn’t a red-checkered tablecloth on a picnic table that won’t see a bowl of these steaming ears. Sweet corn is not only tasty it also contains fiber, protein, vitamin C, thiamin, riboflavin, niacin, magnesium and phosphorous. Fun fact: there is one silk for every kernel of corn, on average there are 800 kernels in 16 rows on each ear of corn. Here at Applecrest we grow about 5 acres of corn, which at the height of the season will remove about 40 tons of carbon dioxide from the air, talk about goin’ green!
Storage and Handling
Corn can be stored in its husk up to four days in the refrigerator but it will be at its sweetest the closer it is to the day it was picked. Corn can also be frozen. Boil your ears of corn for 4-6 minutes, cool in an ice bath, cut kernels off the cob, store in air tight container (bag or tupperware works), and stick in freezer. You’ll thank yourself on a cold February night, when you can taste these sun kissed kernels alongside your meatloaf and mashed potatoes.
Cook tips
Corn can be grilled, boiled, or roasted. Easily eaten directly off the cob, added to a salad, or frozen for later use.
Recipes of the Week!
- Green Beans with Almond Pesto
- Green Bean and Cherry Tomato Salad
- Slow-Braised Green Beans
- Braised Cauliflower and Squash Penne Pasta
- Rosemary Roasted Veggies
- Roasted Carnival Squash with Ginger Brown Butter
- Baked Carnival Squash with Smoked Bacon and Rosemary
- “Creamed” Cabbage and Cauliflower
- Caramelized Onion and Cabbage Chowder
- Salted Caramel Apple Pie Bars
Green Beans with Almond Pesto
From the Kitchn
Sea salt
1/2 pound haricots verts or slender green beans, trimmed
1 large clove garlic
1 cup lightly packed fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/3 cup blanched almonds, toasted and coarsely chopped
Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.
In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.
Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.
Serve with a poached egg, if desired.
Green Bean and Cherry Tomato Salad
From The Chow
This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.
- 2 tablespoons finely chopped shallot (from about 1 medium shallot)
- 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
- 1/2 cup extra-virgin olive oil
- 2 pounds green beans, ends trimmed
- 2 pints (1 pound) cherry tomatoes, halved
- 1/2 cup finely chopped fresh Italian parsley leaves and stems
- Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
- Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
- Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
- Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.
Slow-Braised Green Beans
From Slate.com
Yield: 4 to 6 servings
Time: 2½ hours, mostly unattended
2 pounds green beans
1 large red onion, chopped
1 large tomato, chopped
⅓ cup extra-virgin olive oil
Juice of 1 lemon
2 garlic cloves, minced
Salt and black pepper
¼ cup chopped fresh dill (optional)
½ cup Greek yogurt (optional)
Put the green beans, onion, tomato, olive oil, lemon juice, and garlic in a medium pot. Add ⅔ cup water and season with salt and pepper. Cover and cook over medium-low heat until the green beans are so tender that they’re falling apart, about 2 hours. Stir in most of the dill if you’re using it. Taste and adjust the seasoning, and serve hot or at room temperature, garnished with the remaining dill and the yogurt if desired. (Store leftover green beans in an airtight container in the refrigerator for up to a few days.)
Braised Cauliflower and Squash Penne Pasta
From Eating Well
- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 4 cups vegetable broth
- 8 ounces whole-wheat penne (about 3 cups)
- 2 cups 1-inch cauliflower florets
- 2 cups 1-inch pieces peeled winter squash
- Freshly ground pepper to taste
- 1/4 cup finely shredded Pecorino Romano cheese
- Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.
Rosemary Roasted Veggies
From Love and Lemons
Ingredients
- 2 cups winter squash, peeled and cubed
- 2 cups cauliflower florettes
- 1 large onion, sliced into wedges
- drizzle of olive oil
- drizzle of balsamic vinegar
- 2 cloves chopped garlic
- 2 tablespoons chopped rosemary
- salt, pepper
- another drizzle of olive oil
- drizzle of maple syrup (or add dried cranberries)
- 1/4 cup toasted pine nuts
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 425 degrees.
- Place butternut squash, cauliflower and cipollini onions on a large baking sheet. Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
- Roast for 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
- Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries). Toss with pine nuts and parsley.
- Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.
Roasted Carnival Squash with Ginger Brown Butter
From Home Skillet
Ingredients
1 carnival squash, halved, seeded then sliced into wedges
olive oil
salt
1 stick butter
1 tablespoon grated ginger
1/2 teaspoon ground juniper berries
1/2 teaspoon cinnamon
juice from 1/2 of lemon
fleur de sel, to taste
Instructions
To roast the squash: Heat oven to 400. Place the slices of squash on a baking sheet (I line mine with a Silpat). Drizzle with a tablespoon or so of olive oil and sprinkle with a pinch of salt. Roast for about 10-15 minutes then flip the slices. Once those have become nice and brown as well, take out of the oven and drizzle with desired amount of the gingery brown butter mixture.
To make the brown butter mixture: In large saute pan, add butter, ginger, juniper berries, and cinnamon. Melt then allow the butter brown, about 5-7 minutes total. You will see brown specks that have formed on the bottom of the pan. Be careful to not burn the butter. Take off heat and add the lemon juice. Finish with the fleur de sel. Spoon desired amount over the the roasted wedges, making sure to get all those solid bits from the butter.
Baked Carnival Squash with Smoked Bacon and Rosemary
From Angie’s Recipe
- 1 Carnival squash
- Salt and black pepper to taste
- 3-4 oz. Smoked bacon, diced
- 4 tablespoons Olive oil
- 1/2 tsp Dried rosemary
- 2 Garlic cloves, minced
- 1/5 tsp Nutmeg
- 1 tsp Sugar
- Preheat the oven to 375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.
- Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.
“Creamed” Cabbage and Cauliflower
From epicurious
- 1 tablespoon butter
- 2 1/2 cups (packed) coarsely chopped savoy cabbage
- 2 cups small cauliflower florets
- 1/2 cup finely chopped peeled russet potato
- 2/3 cup low-fat (1%) milk
- Pinch of ground mace or ground nutmeg
- Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
Caramelized Onion and Cabbage Chowder
From Vegetarian Times
- ½ cup apple cider
- 1 Tbs. low-sodium soy sauce
- 2 tsp. apple cider vinegar
- 2 Tbs. olive oil, divided
- 2 Tbs. unsalted butter, divided
- 12 oz. savoy cabbage, cut into large dice (6 to 7 cups)
- 3 large onions, cut into large dice (1 ½ lb.)
- 3 cloves garlic, minced (1 Tbs.)
- 2 Tbs. fresh thyme leaves, roughly chopped, divided
- 3 cups Cheese Croutons (recipe, p. 61)
1. Combine apple cider, soy sauce, and vinegar in small bowl.
2. Heat 1 Tbs. olive oil and 1 Tbs. butter in skillet over medium-high heat. Add cabbage, and season with salt, if desired. Cook 5 to 7 minutes, stirring occasionally. Transfer to shallow bowl.
3. Heat remaining 1 Tbs. oil and 1 Tbs. butter in large Dutch oven over medium heat. Add onions, and season with salt, if desired. Cover, and cook 8 to 10 minutes, or until onions are softened, stirring occasionally. Uncover, and cook 16 to 18 minutes, or until onions are golden brown. Add garlic, 1 1/2 Tbs. thyme, and apple cider mixture, stirring to scrape up browned bits on pan bottom. Bring to a simmer, and cook 1 minute. Add cabbage and 5 cups water, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 15 minutes. Serve topped with Cheese Croutons and remaining 1 1/2 tsp. thyme.
Salted Caramel Apple Pie Bars
Shortbread Crust
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
Apple Filling
- 2 large apples, peeled and thinly sliced (1/4 inch thick)*
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Streusel
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60g) unsalted butter, cold and cubed
- homemade salted caramel sauce –recipe follows.
Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold. The bars will stay fresh in an airtight container in the refrigerator for 3 days or frozen up to 3 months – thaw overnight in the fridge, then drizzle with salted caramel before serving.
Salted Caramel
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
- 1/2 cup (120ml) heavy cream*
- 1 teaspoon salt
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.
