Monday, September 19, 2011

CSA News, Week 20

What ARE you gonna eat?

As the 2011 CSA summer share season winds down, we wanted to take this opportunity to help you make good food choices for this fall and winter. (We have 2 more pickups for summer CSA after this one!)

Many of you have signed up for the Fall Shares, so we don’t have to worry about you all. The rest of you will be searching the shelves for produce to prepare the same great recipes that you enjoyed this summer. Some may even backslide into “store bought” eggs! Horrors! And who knows anything about those meats?

So we are here to help. At Elmwood we preserved some of the abundance in our freezer for consumption at the end of the season. Hopefully you did as well, either from your box or larger lot purchase at the farmers market. We will continue to have root crops, cooking greens, lettuce fixings, well into the fall, depending on when the frost or freezing temperatures arrive. Surely we will see you at the farmers market for these!

New this year, we have diced heirloom tomatoes in glass jars, processed one week when we had one of those flushes of growth talked about in last week’s newsletter. We had them professionally packed for you to enjoy in the off-season. And, no BPAs to worry about that is found some of the canned stuff, as we chose to use glass 32 oz jars. Plus, Elmwood salsa is back – both mild and hot in 16 oz jars. We can make a meal out of it, as nachos are quick and easy to prepare.

Take some time to think about the kind of cooking and types of recipes you like to use in shorter day seasons. Make the soups and stews with the best local organic ingredients we have. Relish in the diversity of those roasted root veggies.

Our commitment to you does not end with your last CSA pickup the first week of October. Your commitment to us does not have to end then either, as we will be at the Saturday morning farmers market in downtown Lexington all fall and winter. We strive to eat well-balanced meals year-round with products we grow on the farm. We want you to be able to do the same thing, which is one reason we started the Fall CSA and are still planting for end-of-year harvesting.

We really do worry about those of you that we don’t see for awhile. What are you eating? We will make every effort to be sure you have access all year. After all, we are partners with you in this operation, not just fair weather friends.

In Your Share

Half-Runner Green Beans - organic

Savoy Cabbage - organic

Garlic – organic

Leeks - organic

Okra - organic

Onion – organic

Pepper - organic

Raspberries - organic

Fresh Rosemary, Sage – organic

Sweet Potatoes – organic

Tomato – organic

Swiss Chard – organic

Radishes – organic

Acorn Squash

Recipes to Enjoy

Smoked Chile Scalloped Sweet Potatoes

A Bobby Flay recipe adapted and shared by a CSA member last fall. She suggested finding chipotle pepper puree in the Mexican food aisle of your local store, or you can puree whole chipotle peppers. Though thinly slicing the potatoes may take a little time, she said the result is well worth it!

2 C heavy cream

1 heaping T chipotle pepper puree

3 medium sweet potatoes, peeled and thinly sliced (about 1/8” thick)

Salt and freshly ground black pepper

Preheat oven to 375°. Whisk together cream and chipotle puree until smooth. In a 9 x 9 inch casserole dish, arrange a layer of potatoes, drizzle with about 3 tablespoons of the cream mixture and sprinkle with salt and pepper. Continue layering potatoes, cream, salt and pepper (you will have many layers). Cover and bake for 30 minutes; remove cover and continue baking 45 minutes to 1 hour, or until cream has been absorbed, potatoes are cooked through, and the top is browned. Makes 4-6 servings.

Sweet Potato Wedges with Rosemary
from, Lorna Sass, 2008

2 pounds sweet potatoes, scrubbed
2 T olive oil
1 tsp chili powder
1 tsp soy sauce
salt and freshly ground black pepper
¾ T chopped fresh rosemary

Set two racks in middle section of oven. Line two lipped baking sheets or large, shallow roasting pans with foil. Preheat oven to 450 degrees. Halve potatoes crosswise (no need to peel). Cut each piece in half lengthwise. Then cut each piece into wedges about 1/2-inch thick. Spread out on baking sheets.

In a small bowl, blend oil, chili powder, and soy sauce. Dribble half of oil mixture over each batch of sweet potatoes and toss to coat. Arrange wedges in one layer with a little space between them. Sprinkle liberally with salt and pepper. Roast for 12 minutes. Turn slices over. Reverse shelves for baking sheets. Continue roasting until potatoes are tender, 8 to 12 minutes more. Sprinkle with additional salt, if needed. To serve: Transfer potatoes to a platter and toss in rosemary. Serve hot.

Warm Roasted-Garlic Dressing
A Martha Stewart recipe that can be used on salads, but is wonderful tossed with oven roasted vegetables, makes about 1 Cup.

1 garlic head
1/3 C white wine vinegar
1 tsp finely chopped fresh rosemary
2/3 C extra virgin olive oil

Preheat oven to 400 degrees. Wrap garlic in foil. Roast until tender, about 1½ hours. Let cool slightly. Can be refrigerated in an airtight container overnight. Cut the head in half crosswise. Squeeze pulp into a small saucepan and place over medium-high heat. Whisk in vinegar and rosemary. Gradually add oil, whisking constantly. Use right away.