FarmShare CSA Newsletter, week of October 21st, 2014
Hi Folks!
It is definitely Fall this week. With a pumpkin in your share & leaves all over your lawn, autumn has invited itself in and made a comfy nest of our neck of the woods. This is also our second to last week of CSA deliveries. If you haven’t already signed up for next year you can do so through the link in your email. Remember if you sign up before October 23rd, you receive an Applecrest Farm Orchard CSA Member T-shirt! Now that the season is winding down we also ask that you please corral all of your boxes you might have stashed at your house. If you would kindly return them to the farm so that we can store them for next season that would be wonderful. We’ve had an outstanding season so far and hope as it finishes up that you have fridge’s and freezer’s full of Applecrest’s best!
What’s in this week’s box?
Broccoli
Scallions
Sugar Pumpkin
Eggplant
Cauliflower
Fruit:
Apples-Empire
Storage, handling and general cooking tips…
Broccoli
Storage-
Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator. Don’t use an airtight bag, because broccoli continues to respire after being harvested and needs some room to breather. It keeps for over a week but is firmest and tastiest if used within a few days.
Handling–
Part of eating locally involves tolerating a few bugs on your produce. Broccoli in particular sometimes comes with innocuous friends tagging along in its depths. Immediately before cooking, soak your broccoli, head down, in cold, salted water (1 teaspoon salt to 8 cups of water) for 5 minutes. Any critters will float to the top. If you soak your broccoli in salt water and then store it, it will become too rubbery and wilted to enjoy. So wait until the last minute to salt and soak it.
After cutting or breaking off the florets, don’t discard the stem. Sliced stems are juicy, crunchy, and perfectly edible wherever the florets are called for. If the skin on the stem is particularly thick, you can remove it with a paring knife or vegetable peeler before adding the stem to your dish.
Pumpkin
Storage + Handling Tips
Store your pumpkin in a dry, well-ventilated area. It will look adorable on your table as you decide how to prepare it! Before use, wash your pumpkin in hot, soapy water to remove any soil residue. Pumpkin can be baked, steamed, stir-fried, or boiled. Pumpkin is great for soups, pies and roasts. You can also freeze your pumpkin. The easiest way to freeze pumpkin for later use is to preserve cooked pumpkin mash. First, wash the pumpkin, then cut in half and remove seeds. Bake pumpkin in oven then remove pulp from rind and mash. From here you can place the mash in labeled plastic bags and freeze.
Eggplant
Storage- Eggplant prefers to be kept at about 50 degrees F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moistrue and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.
Handling- Rinse eggplant in cool water and cut off the stem. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm fresh specimens this is generally not necessary. Many recipes cal for salting in ofder to make the vegetable less watery and more absorbent– much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.
Eggplant’s thick skin can be difficult to cut. Do so carefully with a sharp knife. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.
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.
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.
Recipes of the Week!
- Quinoa with Broccoli, Cauliflower and Toasted Coconut
- Japanese Eggplant with Ginger and Scallions
- Grilled Cauliflower with Eggplant Jam and Tahini Sauce
- Pasta with Slow-Cooked Cauliflower, Anchovies, and Garlic
-
Cinnamon Sugar Pumpkin Soft Pretzel
- Pumpkin Stuffed with Everything Good
- ginger-apple pumpkin soup
- Apple Slab Pie
Corn, Scallion, and Potato Frittata
From epicurious
- 1 bunch scallions, white and green parts sliced separately
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 large russet (baking) potato, peeled and cut into 1/4-inch dice
- 2 cups corn kernels (10 oz), thawed if frozen
- 4 large eggs
- 4 oz mozzarella, coarsely grated
Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
Preheat broiler.
Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature
Marcus Samuelsson’s Quinoa with Broccoli, Cauliflower and Toasted Coconut
From NY Times
- 2 tablespoons unsweetened coconut flakes
- 1 cup quinoa
- ½ cup coconut milk
- Kosher salt
- 2 tablespoons olive oil
- ½ cup small broccoli florets
- ½ cup small cauliflower florets
- 1 medium carrot, peeled and thinly sliced
- 2 celery ribs, finely chopped
- 4 scallions, thinly sliced
- 1 tablespoon minced peeled ginger
- 2 garlic cloves, minced
- 3 ripe tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ teaspoon smoked paprika
- ½ teaspoon Aleppo pepper or hot red pepper flakes
- Freshly ground black pepper
- Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
- Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
- Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
- Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.
Japanese Eggplant with Ginger and Scallions
From Things I Made Today
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1-2 jalapeños, chopped
- 3 large scallions, chopped, green and white parts divided
- 1½ lb Japanese eggplant, sliced into thin rounds
- 3 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
- Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
- Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
- Remove from heat and top with scallion greens before serving.
Grilled Cauliflower with Eggplant Jam and Tahini Sauce
From Martyna Angell
- 1 small head cauliflower
- 2 tablespoons olive oil
- 1 medium eggplant
- 2 tablespoons olive oil
- ½ small onion, peeled and diced finely
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- ½ cup water
- Salt and pepper to taste
- ½ cup tahini
- 200ml water
- ⅛ cup lemon juice
- 1 tbsp natural Greek yoghurt
- 1 tbsp pine nuts, lightly toasted
- 2 tablespoons pomegranate seeds
- Dice eggplant into inch-sized cubes. Heat oil in a medium saucepan over medium heat and add onion. Cook for 2 minutes, stirring, until the onion has become translucent. Add cumin, garlic and stir to coat the onion and for the aromatics to heat. Add eggplant and stir again to coat in the spiced onion mixture. Add water. Bring to a boil then reduce heat to a simmer. Cook for around 20 minutes, stirring occasionally, or until the mixture reaches a jam consistency. Season with salt and pepper.
- In the meantime prepare the cauliflower and make the Tahini Sauce.
- Preheat an oven grill to 180C (350F).
- Cut cauliflower into florets and place in a bowl. Drizzle with olive oil and toss to coat. Spread florets on a baking tray lined with baking paper and grill for 20-25 minutes, turning over halfway through cooking, or until the florets are nicely brown and in some places blackened.
- Whisk all ingredients until smooth sauce consistency. Store in a jar until needed. The sauce will keep for up to a week (depending on your yoghurt use by date). It’s great for roast veg, salads, grilled meats.
- Spread the eggplant jam on a serving platter. Top with grilled cauliflower florets. Drizzle over some of the tahini sauce and sprinkle the lot with toasted pine nuts and pomegranate seeds.
Pasta with Slow-Cooked Cauliflower, Anchovies, and Garlic
From Food 52
- Salt
- 1 whole cauliflower, about 2 pounds before being trimmed
- 1 to 2 cloves garlic, depending on your preferences
- 4 to 5 anchovy filets
- 4 to 5 tablespoons olive oil
- Minced fresh rosemary to taste, optional (a little goes a long way)
- 1/2 teaspoon crushed red pepper flakes, or more or less to taste
- 1/2 pound pasta, whole-wheat varieties are nice here, and small shapes (orecchiette, elbows, etc.) are nice, too
- 1/2 cup toasted breadcrumbs
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
Instructions
- Bring a large pot of water to a boil. Salt it generously (with at least a tablespoon of salt) and drop in the cauliflower florets — you might have to do this in two batches. Blanch for 5 minutes, remove using a spider or slotted spoon, and spread the florets on a baking sheet to cool. Reserve water to cook the pasta. Meanwhile, mince the anchovies and garlic together into a paste.
- Place 4 tablespoons (1/4 cup) of the olive oil and the cauliflower in your largest sauté pan over medium-high heat. Cook, stirring occasionally, until the cauliflower is soft and falling apart. Try to resist stirring too often — letting the florets cook undisturbed allows them to brown nicely. This might take 15 to 20 minutes. Add the additional tablespoon of olive oil to the pan if necessary, and adjust heat during this cooking time if necessary, too.
- Make a well in the cauliflower and add the garlic-anchovy paste. Add a pinch of the rosemary and hot red pepper flakes to taste. Cook, stirring occasionally, until the garlic is golden, then turn off the heat. Taste and adjust the seasoning with more salt, pepper flakes, or rosemary.
- Drop the pasta into the boiling cauliflower water, and cook, stirring occasionally, until the pasta is al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. Transfer the pasta to the pan and toss well, until the cauliflower sauce has thoroughly coated the pasta, adding cooking water by the tablespoon (remember the water will be salty, so use caution when adding it to the pasta) if necessary. Top with breadcrumbs and serve immediately with freshly grated Grana.
Pumpkin Stuffed with Everything Good
From Martha Stewart
- 1 (3-pound) pumpkin
- Coarse salt and freshly ground pepper
- 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
- 1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
- 2 to 3 cloves garlic, split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped
- 1/4 cup chopped fresh chives or sliced scallions
- 1 tablespoon minced fresh thyme
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
Directions
- Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
- Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
- In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream — you may need to use more or less accordingly.
- Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
- Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.
ginger-apple pumpkin soup
From Love and Lemons
Ingredients
- 1 medium sugar pumpkin or 1 butternut squash (see notes)
- 1 small apple (or 1/2 a large one)
- 1 medium yellow onion
- drizzle of olive oil, salt, pepper, for roasting
- 3 cloves of garlic
- 1 can coconut milk
- 1 teaspoon fresh grated ginger
- 1/4 – 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne (more, to taste)
- 1 teaspoon additional salt (more to taste)
Instructions
- Preheat oven to 400 degrees F.
- Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it’s easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
- While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
- In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it’s too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.
Notes
You want about 2 cups of roasted & mashed squash. (Don’t substitute with canned pumpkin).
Sugar Pumpkin Roasting 101:
From Oh She Glows
1. Preheat the oven to 350F and grab small 2-3 pound sugar pumpkin(s). I like to roast a couple 2-lb. pumpkins at the same time. Remember – we’re not looking for the huge carving pumpkins here.
First things first, sharpen your knife! You don’t want to use a dull knife on any squash…or food for that matter.
2. Slice the stem off before slicing in half so you don’t have to slice through the stem.
3. Slice in half.
4. With a sharp-edged spoon (I use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts. Make sure you clean & save the seeds for roasting. Whatever you do, do not throw them out!
5. Brush inside with oil (optional, but I like to) and place face down on baking sheet lined with parchment paper. I roasted two 1.9-lb. sugar pumpkins. They are so tiny and could all fit on my roasting pan!
6. Roast at 350F for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin(s) and you may need more time. The skin will be slightly darker and you should be able to poke a fork quite easily through (see image below).
Cinnamon Sugar Pumpkin Soft Pretzel
From Le Creme de La Crumb
- 1⅓ cups very warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 4 cups flour
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- water
- ⅓ cup baking soda
- ¼ cup (4 tablespoons) butter, melted
- ¼ cup sugar + 1 tablespoons cinnamon
- 3 cups powdered sugar
- ¼ teaspoon vanilla
- 2 tablespoons cream cheese, softened
- 2-3 tablespoons of milk
- Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Whisk together warm water, yeast and honey. Allow to rest for 5 minutes.
- Add flour, salt, pumpkin pie spice, and pumpkin puree to water-yeast mixture and mix until dough comes together.
- Transfer dough to a very well floured surface and knead a few times. Allow to rest for 10 minutes.
- Roll dough into a long log and divide into 12 equal pieces. Roll each piece into a long log (about 16-18 inches) twist dough into a pretzel shape (click HERE for some picture on how to do this).
- Fill a pot with about 2-3 inches of water. Bring to a boil. Slowly sprinkle baking soda into water (careful, it will bubble and foam).
- Carefully drop a pretzel into the water. Allow to boil for 30 seconds. Use a slotted spoon to transfer to a paper towel. Repeat with remaining pretzels. Place pretzels on greased baking sheet. (You may need to bake them in two batches). Bake for 10-15 minutes until pretzels are lightly browned. Allow to cool for a few minutes.
- Whisk together cinnamon and sugar, then spread it out in a layer on a plate. Brush melted butter onto baked pretzels, then dip the buttered side into the cinnamon sugar, move it around to coat the front of the pretzel well with cinnamon and sugar. Repeat with remaining donuts.
- For the frosting, mix together powdered sugar, vanilla, and cream cheese until smooth. Add milk one tablespoon at a time until desired consistency is reached. (I like it a little bit thinner for drizzling, thicker for dipping). Serve with pretzels.
Apple Slab Pie
From smitten kitchen
The crust here is 1 1/2 recipes of my All Butter, Really Flaky Pie Dough, i.e. this would yield a triple crust pie (Does such a thing exist? Now I’m daydreaming…), but here is instead divided in half for two bigger rectangular crusts. I serve this in 18 “squares” (5 cuts on the long side, 2 cuts on the short, yielding 2ish by 3-inch pieces) but it can also be cut into 12 larger rectangles.
Crust
3 3/4 (470 grams) cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons table salt
3 sticks (340 grams) unsalted butter, very cold
3/4 cup very cold water
Filling
3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 8 cups)
Squeeze of lemon juice
2/3 to 3/4 cup sugar (depending on how sweet you like your pies)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon table salt
To finish
2 tablespoons heavy cream or one egg, beaten with 1 tablespoon of water
Glaze (optional) (only need half, barely, for what’s in photos)
1/2 cup confectioners’ sugar
1 tablespoon milk, water, lemon juice or fresh apple cider, plus a drop or two more if needed
Make pie crust: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half (it’s okay if one is slightly larger). Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day. [Still freaked out about making your own pie dough? Read this for a ton of additional tips and details.]
Heat oven oven to 375 degrees F. Line bottom of 10x15x1-inch baking sheet or jellyroll pan with parchment paper.
Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one, if you have two different sizes) into an 18-by-13-inch rectangle. This can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn’t stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will still hang over the sides of the pan; trim this to 3/4-inch.
Pour apple mixture over and spread evenly.
Roll the second of your dough halves (the smaller one, if they were different sizes) into a 16-by-11-inch rectangle. Drape over filling and fold the bottom crust’s overhang over the edges sealing them together. Cut small slits to act as vents all over lid. Brush lid heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40 to 45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners’ sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
It keeps at room temperature for at least three days.
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.
