Tues 10/11/2011 CSA Farmshare Newsletter
What’s in This Week’s Share
Vegetables:
Lettuce
Potatoes
Radishes
Leek
Cucumbers
Acorn Squash
Turnips
Fruit:
Apples: Macoun, Idared, Empire, Mutsu (or a variety from the orchard!)
Cider
Cider Donuts!
Leeks
Leeks are related to onions, garlics, shallots and scallions. Leeks are grown to full maturity. As soon as the white base appears, the stem is piled around with dirt so that the white color is retained, preventing the exposure of sun from forming chlorophyll. Therefore, because of all the dirt piled around it, leeks need to be carefully washed.
Fact: wild leeks are known as ramps, are smaller with a stronger more intense flavor.
Medical: good source of potassium and iron.
Storage and Handling Tips: Unwashed and uncut leeks will stay in the refrigerator for about a week or two. If blanched for 2-3 minutes, leeks can be frozen and kept for about 3 minutes, although they will not retain their sweet flavor as well.
Cooking: Like onions and garlic, let leeks sit for about 5 minutes after cutting them to enhance their nutritious qualities. Cut off the top green part and remove the tough outer leaves. Cut off the root and then cut in half, rinsing under water as the leaves spread out in a fan to get the water in between the leaves. Generally, leeks are cut lengthwise very thinly until the green part is reached. Leeks are versatile and can be boiled, baked, steamed, braised in wine or added to soups. They can be eaten raw in salads or a substitute for scallions.
Turnips
Fact: Turnips are considered to be root vegetables, which include underground growing roots such as carrots, parsnips and sweet potatoes, but they are in between, growing partly above the ground along with beets and radishes.
Medical: Low in calories and carbs.
Storage and Handling Tips: Because of the tough, protective skin turnips are available to eat all winter. Turnips should be stored in a plastic bag in the refrigerator. Use within a few days.
Cooking: Like radishes, kohlrabi, and horseradish, turnips have a protective defense mechanism in a large concentration of sulfurous compounds. However, this is tamed and turns the vegetable sweet when the compound is altered either by being cooked or pickled. Turnips can be eaten raw and cut or grated into salads. They can be boiled, roasted or mashed. Scrub and peel turnips before using.
Recipes:
Even though apples may be a healthy afternoon snack on the car ride home from the farm, I doubt the cider donuts lasted very long! If, by any chance, you still have some donuts today, cut them in half and toast them in the toaster over for a couple minutes. Spread with a little butter, or peanut butter, and they will be just-made delicious! I’ve been told at the Farmers Markets that the donuts also freeze very well – if by any further chance they have not been eaten and need to be saved!
Pan Roasted Turnips
*From Mario Batalli
4 tbsp unsalted butter
2 lbs turnips, scrubbed and quartered
salt and freshly ground black pepper
2 tbsp poppy seeds
1 tbsp paprika
1/4 cup red wine vinegar
In a large saute pan, heat the butter over med-high heat until it heats and slowly browns. Add the turnips with salt and pepper to season, tossing to coat well. Add the poppy seeds and saute until the turnips are light golden brown, about 8-9 minutes. Add paprika and toss to coat, then add the vinegar, bring to a boil and cook until evaporated. Serve hot.
Turnips pair superbly with tarragon, rosemary, thyme, bay leaves, olive oil, radicchio and other bitter leaves.
Potatoes with Sea Salt and Rosemary
*From Jamie Oliver
2 lb small potatoes
1 tbsp extra virgin olive oil
sea salt and freshly ground pepper
2 sprigs rosemary, leaves picked
Preheat the oven to 425F. Scrub potatoes and parboil until just about tender. Drain, place in a roasting tray and drizzle with olive oil, and roll in sea salt, pepper, and rosemary. Cook for about 25 minutes until golden.
Skillet Turnips and Potatoes with Bacon
*From Epicurious.com
1 tbsp red wine vinegar
1 tbsp sugar
2 tbsp extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped fresh Italian parsley
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
Frizzled Leaks (to add on top of soup or salads)
*From Epicurious.com
white and pale green parts of 1/2 pound leeks, cut crosswise into 2-inch pieces
vegetable oil for deep-frying
Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
Cucumber Salad with Smashed Garlic and Ginger
*From Yotam Ottolenghi
Dressing
3 tbsp rice wine vinegar
2 tsp sugar
2 tbsp sunflower (or extra virgin) oil
2 tsp toasted sesame oil
1 small red onion, sliced thinly
1 1/2 in fresh ginger, peeled and sliced
1 tsp sea salt
2 large garlic cloves peeled
4 small (or 7 mini) cucumbers, peeled
1 tbsp toasted sesame seeds
3 tbsp chopped cilantro
To make the dressing, whisk all the ingredients together in a bowl. Add the red onion and leave aside to marinate for about an hour.
Place the ginger and salt in a mortar and pound well. Add garlic and crush. Scrap the ingredients out and add with the onion and dressing. Stir. Add the cucumber then sesame seeds and cilantro. Stir well and leave for about 10 minutes. Stir again before serving and leave out any accumulated liquid.
Pickles
*from Thomas Keller
7 small cucumbers
3/4 cup champagne vinegar
1 1/2 cups extra virgin olive oil
1/2 tsp red pepper flakes
2 tsp granulated sugar
salt and pepper
Cut off the ends of the cucumbers and peel. Seed if desired. Cut into rounds, batons or wedges. Combine the vinegar, oil, red pepper flakes, and sugar in small bowl, stirring to dissolve the sugar. Season with salt and pepper. Put the cucumbers in a canning jar or container and pour liquid over the top. Refrigerate for a least 1 day or up to 2 weeks. (Remove any solidifed oil from the top before serving).
Basic Pickling Liquid – picked leeks, radishes, green beans, carrots, cauliflower…
1 cup champagne vinegar
1/2 cup granulated sugar
1/2 cup water
(2 parts vinegar to 1 part sugar to 1 part water – adjust quantities for larger quantities)
Apple-Filled Squash Rings with Curry Butter
*From Epicurious.com
6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 tart apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple cider
1/2 cup dried currants
about 8 1-inch-thick unpeeled acorn squash rings, seeded
Melt 1 tablespoon butter in large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, cider, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Melt 5 tablespoons butter in 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.
Non-Salad Radish Ideas
* From NYC’s Greenmarket
– sauteed – in olive oil or butter (can also cook cucumbers)
– with a bit of butter and sea salt
– shaved and poached – sliver slices of radish and drop in simmering stock or wine for 10 seconds. Great compliment to fish.
– braised – saute a little onion and garlic then add quartered radishes with a healthy splash of red wine, simmer for 20 minutes then finish with a squeeze of lemon. Great over steak or pork chops.
– pickled – slice 1/4 in coins and put in a jar covered with a brine of 1 tsp salt 1/2 tsp sugar dissolved in 1/2 cup of water and 1 1/2 cups cider vinegar.
– soup – simmer for 20-30 minutes in a soup, radishes will become sweet and velvety.
– grated – along with fresh ginger it is great on fish.
– roasted – quartered, tossed in olive oil with salt and pepper and a pinch of sugar, roast for 20 mins at 425F.
Toffee Apple Tart
*From Jamie Oliver
Pastry:
4 1/2 oz butter
3 3/4 oz icing sugar
pinch of salt
9 oz flour
zest of 1/2 lemon
2 egg yolks
2 tbsp cold milk or water
Filling:
2 tins of condensed milk
4 medium sized cooking apples – peeled, cored, and sliced finely
2 heaped tbsp icing sugar
Put the unopened tins of condensed milk in a high-sided pan and cover with water. Bring to the boil, then simmer for about 3 hours with the lid on. Keep checking so the water doesn’t boil dry. Allow the tins to cool.
Cream the butter, icing sugar and salt together and then rub in the flour, lemon zest and egg yolks – either by hand or in a food processor. Mix until it looks like coarse breadcrumbs and then add the milk/water. Pat and work into a ball of dough (don’t work it too much or else it’ll become elastic rather than flaky), flour it lightly and wrap in plastic wrap. Put in the fridge to chill for at least an hour. Then, cover a 11 inch tart mould with the dough. Put in the freezer for 1 hour.
Preheat the oven to 350F. Toss the apples with the sugar. Remove the pastry from the freezer and pour in the caramel from the tins of condensed milk. Place the apples on top and pour over any remaining juices. Cook at the bottom of the preheated overn for about 40 minutes until the base is crispy and the toffee is bubbling over the apples. Serve with vanilla ice cream.
