October 28th, 2011

NU-WAY FARM CSA

News from the Farm this Week:

David reports the first heavy frost of the year last night, but he saw that coming and harvested all the remaining zucchini and winter squash from the fields. The greens are very content to be frosted now and then, on the other hand, and David even has new plantings of spinach and arugula we’ll probably see in our boxes next April.

In appreciation of your investment in NuWay Farm, CSA deliveries will continue for at least another two weeks, unless we get dumped upon with snow (yes, I just bit my tongue while typing that).

In Your Boxes This Week You'll Find Some of the Following:

Carrots

Arugula

Cauliflower

Sweet potatoes

Acorn Squash

Eggs

Daikon radishes

Turnips

Glazed Turnips and Carrots

1 pound turnips
1 bunch small carrots
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar

Trim and peel turnips and cut them into one inch pieces. Trip the carrots (but there’s no need to peel them) and cut each in half. In a steamer set over boiling water, steam turnips and carrots until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

In a large heavy skillet cook steamed vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

Pickled Daikon, Turnips, and Carrots

This colorful pickle is my spin on a condiment used for Báhn Mi (Vietnamese) sandwiches. Or just eat it with a fork out of the jar.

5 turnips, peeled

6-8 small carrots, trimmed and scrubbed

2 daikon radishes, peeled

2 cups hot water

3 tablespoons rice wine vinegar (or regular distilled vinegar)

2 tablespoons sugar

2 tablespoons salt

Heat the water, vinegar, sugar and salt in a saucepan and stir until the salt and sugar have fully dissolved. Julienne the turnips, carrots, and daikon (or simply cut so all the vegetables are of the same size and thickness) and pack into a small mason jar. Pour the hot vinegar mixture over the vegetables until the jar is full and all the vegetables are submerged. Cover tightly and let marinate at least one hour. For better pickles, refrigerate at least three days. These should keep up to two weeks in the fridge.

Easy Cream of Cauliflower Soup

1 large head cauliflower, broken into uniform florets

6-8 small carrots, carefully washed (there’s no need to peel them), then chopped

1 onion, diced

2 cloves garlic, thinly sliced

4 cups chicken or vegetable stock

½ cup cream

1 cup milk

2 T. butter

Salt and Pepper

Bacon (for garnish, entirely optional) or toasted breadcrumbs

Bring a large pot of generously salted water to a boil and cook the cauliflower until very tender, about fifteen minutes. Meanwhile, heat a skillet over medium, then add the butter, onions, carrots, and garlic with a generous pinch of salt and pepper. Toss in the butter for five minutes, then add the stock and simmer until the carrots are very tender.

Drain the cauliflower. Working in two batches if necessary, combine the carrot mixture and cauliflower in the bowl of a food processor and run until the mixture is very smooth. Transfer the puree to a pan set over very low heat, then add the cream and milk, along with a pinch of salt and pepper. Add a little water, if necessary, to bring the soup to your desired consistency, then heat slowly (but do not boil).

Garnish with crumbled crisp bacon and/or toasted breadcrumbs before serving in pre-warmed bowls

A Few Things about Acorn Squash

Although considered a winter squash, the acorn squash is of the same family as summer squash. We tend to treat it as a vegetable, though in fact it’s a botanical fruit. Among the first foods cultivated by Native Americans, squash (along with beans and corn), is part of the triad of the three most important aboriginal staples.

Winter squash will keep well (even over-winter) if kept in a cool, dark place. Keep the stem intact for better storage. Peeled, frozen pieces can also be frozen.

Zucca al Forno

Mario Batali’s Stuffed Acorn Squash

7 tablespoons unsalted butter
2 onions, cut into fine dice
3/4 pound fresh mushrooms, thinly sliced
Salt and freshly ground black pepper
3 cups mascarpone
3/4 pound Emmentaler, grated
1/4 pound Parmigiano-Reggiano, grated
3 whole eggs, beaten
1 1/2 teaspoons freshly grated nutmeg
8 slices white bread, cut into 1-inch squares
2 large acorn squashes, seeds and strings removed, caps reserved

In a medium saute pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften and the onions release their juices. Add salt and pepper, to taste, and set aside.

Preheat the oven to 375 degrees F. In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms.

In a saute pan, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp.

Place the squashes in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squashes. Using a total of half of the bread cubes, place them in even quantities into each of the squashes. Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese. Replace the top on the pumpkin and roast 1 1/2 hours in the oven, until the flesh is very soft. Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve.

October 20, 2011

In your boxes this week, you'll find (depending on availability) the following:

Romaine Lettuce

Radishes

Kale

Turnips

Sweet Potatoes

Zucchini

Gingergold Apples (NY State)

Eggplant

Green Beans

David hopes to continue CSA deliveries for an extra week or two in November, just as a bonus for what he feels has been a "less than excellent year on the farm." I may need to hit a few of you up to drive, so keep an eye on your e-mails about that. Enjoy the last of the eggplant, zucchini, and green beans this week!

Western Pennsylvania “Acquacotta” with Mozzarella & Poached Egg “Boats”

This is an adaptation of the wonderfully simple soup from Italy’s Maremma region. The greens actually make the broth (normally you’d add them at the end, but by cooking them along the way you get a rich, slightly greenish, extremely healthful soup base). Use chicken stock for an even richer soup.

For the soup:

1/3 cup olive oil

1 bunch kale, stemmed, rinsed, and chopped

5 small turnips, diced

1 medium zucchini, diced

1 large onion, diced

2 medium carrots, diced

2 celery stalks, diced

Handful of green beans, stemmed and cut into small pieces

1 clove garlic, minced

Pinch of hot red pepper flakes

2 quarts stock or water

For the “boats”:

Eggs

Crusty bread

Fresh mozzarella

Heat olive oil in a soup pan over medium heat; when the oil is warm, add the onion and sweat for two minutes, then add the turnips, carrots and celery and sauté for 5 minutes, stirring frequently. Then add the garlic, zucchini, green beans, and the kale. Season with salt and pepper, add a pinch of hot pepper flakes, then then add the stock or water. Simmer until all the vegetables are tender, about fifteen minutes. Check for salt and pepper.

Toast one thick slice of crusty bread for each serving. While still warm, sprinkle with a little salt and then lay a wedge of fresh mozzarella on top, where it can begin to soften. Place these pieces of bread in the bottom of each soup bowl you intend to serve.

Meanwhile, fill a small pot with water and bring to a boil. Add a drop of vinegar to the water, then crack one egg for each serving and drop them into the water carefully. Soft-poach the eggs, simmering about four minutes each. Remove them with a slotted spoon and place one atop each piece of bread in a soup bowl.

Ladle the hot soup around each mozzarella boat and serve immediately, with some grated Parmigiano as a garnish.

Roasted Turnip & Apple “Coins”

These make an excellent side dish, or warm accompaniment for a salad. Use a mandoline to speed up the prep time.

4-6 turnips, peeled & thinly sliced across the equator

3 apples, peeled, cored, and thinly sliced across the equator

Extra virgin olive oil

Salt and Pepper

Fresh thyme

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Toss the turnip slices with a generous amount of olive oil and some sprinklings of salt and pepper. Arrange the slices in a single layer on the parchment paper. Bake until the undersides of each “coin” begins to become golden (about ten minutes), then flip each coin. Add the apple slices to the baking sheet along with the turnips and bake another 10-12 minutes, until the apples are become slightly soft and the turnips are browned on both sides. Remove from the oven and toss the turnips and apples with additional salt and pepper and some fresh thyme leaves. Serve while still piping hot.

Orange, Almond & Radish Salad

4-6 cups rinsed, chopped leaf lettuce (romaine works nicely)

2 or 3 navel oranges

1 cup sliced red or white radishes

1 garlic clove, crushed

1/2 cup toasted sliced almonds

Citrus dressing:

1 tsp salt

2 T lemon juice

1 T. orange juice

1/4 cup olive oil

1 tsp. Dijon mustard

Black pepper

Make the dressing by combining the salt, lemon juice, orange juice, garlic, and mustard in a jar with a tight-fitting lid. Shake to combine, then add pepper and oil and shake again to emulsify the mixture.

Prepare a base of the lettuce on a flat platter or individual plates. Peel and slice the oranges in half lengthwise, then cut into 1/4 inch thick slices. Arrange the oranges and scatter the radishes and almonds over the top. Pour a small amount of dressing over the salad and serve with the remaining dressing on the side.

Simply Pickled Radishes

1 bunch radishes, stems & leaves removed

1 tsp. coarse salt

1 T. rice vinegar

Freshly ground pepper to taste

Cut the radishes into thin circles. Combine with the salt in a glass bowl and set aside for at least 30 minutes. Drain off the liquid that is left in the bowl and then thoroughly rinse the radishes in water to remove as much of the salt as possible. Press dry with a towel. Combine radish slices with vinegar and mix. Sprinkle liberally with ground pepper. Serve cold or at room temperature. These can be prepared up to 3 hours ahead.

October 14, 2011

In your boxes this week, you’ll find:

Lettuce

Swiss chard

Butternut squash

Eggs

Radishes

Turnips

Kale

About Swiss Chard

Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. The big, ruffled leaves can be used to wrap around stuffings or small fish for steaming or roasting on the grill. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender.

Basic Skillet-Wilted Swiss Chard

1 tablespoons olive oil

4 cups coarsely shredded Swiss chard
2 cloves garlic, minced

4 tablespoons grated Parmesan cheese

Wash the chard carefully and drain but do not dry completely. Heat a large heavy skillet over medium high heat. Add the olive oil, Swiss chard, and garlic. Sauté the mixture for about 5 minutes, or until the Swiss chard wilts. Sprinkle with the cheese and serve immediately.

“Chortorizo”

My adaptation of a greens-forward rice dish served (along with some good cheese and perhaps a few small fish) as a main course in Greece. Because of the long cooking time, you can incorporate the stems as well, though be sure to chop them finely.

1 bunch kale or chard, carefully washed, and then very finely chopped.

1 medium onion, minced

2 cloves garlic, thinly sliced

2 T. olive oil

4 cups vegetable or chicken stock

2 cups basmati or jasmine rice

Sea salt and black pepper

1 lemon

Heat a deep (preferably nonstick) saucepan over medium, then add the olive oil, onion, and garlic, and sweat for two or three minutes. Add the chopped greens along with a tsp. of sea salt and some generous grinds of black pepper. Toss the greens and onions in the oil for another few minutes, then add the stock and the rice and bring to a simmer. Place a snug lid on the pan and reduce to the lowest possible heat. Don’t remove the lid for fifteen minutes, then check to see if all the liquid has been absorbed. If not, stir with a wooden spoon, then replace the lid and cook another five minutes, or until all the liquid has been absorbed.

Allow to rest for ten minutes, then toss with a fork. Serve with wedges of fresh lemon.

Roasted Winter Squash with Chestnuts (or Walnuts) and Candied Ginger

1 acorn or butternut squash

1 cup peeled chestnut or walnut halves

2 tablespoons crystallized ginger* (or see below), coarsely minced

Extra virgin olive oil

Sea salt and black pepper

Preheat oven to 400 degrees.

Use a very sharp knife to split the squash in half, then scrape out the seeds and pith with a spoon. Peel all the tough skin off the squash with a carrot peeler, then chop the flesh of the squash into one inch pieces (trying to keep a uniform size, so they will all cook at the same rate).

Toss the squash pieces in a bowl with a generous gurgle of olive oil and a pinch of sea salt and pepper. Arrange in a single layer on a baking sheet and bake for twenty minutes, or just until one side of the squash begins to brown and the squash is fork-tender. Set aside to cool.

Meanwhile, heat a skillet with a few drops of olive oil and toast the walnut pieces, tossing frequently. Season the nuts with a pinch of salt and remove from heat.

Arrange the cooked squash in the bottom of a lightly oiled baking dish or cast iron pan. Top with the toasted walnuts and sprinkle with the candied ginger. Return to a 400 degree oven for ten minutes, just to heat all the ingredients together. Serve immediately.

*Note: Crystallized (or “candied”) ginger is readily available in most spice aisles. If you cannot find it, you can use fresh ginger root, though the results will be rather different. Peel a one inch segment of ginger root and chop it coarsely. Toss the chopped ginger with one tablespoon of brown sugar, then use as you would crystallized ginger, above. Powdered ginger is not an acceptable substitute here.

October 8, 2011

A great harvest haul this weekend:

Raspberries
Zucchini
French breakfast radishes
Cauliflower
Lettuce
Red mustard
Arugula
Haricot verts

Fall didn’t start well on the farm. Just as the tomatoes were making their final turn toward ripeness, we got hit with two weeks of rain and the crop was mostly a failure: much of the fruit burst on the vine and the plants began to mold and blight immediately. That said, David’s eggplant and pepper crop were prodigious, and needless to say, David is thrilled with this blast of summery fall weather and has just plowed another field for planting with winter greens.

Since the pick-your-own tomato situation was a flop this year, and David would like to offer some harvest bonus, he invites you out to the farm any day except Sunday in the next two weeks to pick your own bonus portions of eggplant, peppers, arugula, kale, haricots verts, and spinach. Last year, I froze bags of lightly blanched greens and had them ready for soup all winter.