From the Farm . . .
By establishing a relationship with Elmwood through your commitment to share in its production, you are an extremely important partner in the farm and in your local community food system. Thank you for the work on your part to pick up your share each week, make time to prepare healthy dishes from whole foods, and sharing news about our program with friends and neighbors.
We want to give you our whole-hearted thanks for your commitment to Elmwood Stock Farm this year. Your partnership with the farm allows us to make plans in advance of the season of how much to grow, how much seed to purchase, how many employees to hire, and organize a true business plan for the farm. We will continue to work as hard as we can to grow good food, choose tasty varieties, negotiate chal-lenging weather, and get items to you as clean and fresh as we can!
We survey our CSA membership each season to help us improve our CSA program. Some things we cannot change (like a warmer climate to grow olives or figs in KY), but we always appreciate your time in sharing your comments. A survey is being sent by email this week – if you need a paper copy mailed, please let us know.
In Your Share . . .
Acorn Squash
Bok Choy – organic
Butternut Squash
Celery - organic
We are excited to have the celery ready for harvest this week – its fresh vibrant taste puts to shame the more bland supermarket celery that travels cross-country to reach us in Kentucky. West Coast celery plants are hilled with sandy soil, blanching the stalks white, while local celery is grown without the hilling – it results in a more green and flavorful vegetable. Taste it whpreparing to realize you may not need as much in some recipes to get an excellent flavorful result. It really adds to tuna, egg, or chicken salads when used raw – use the tenderer inner stalks, and save the outer stalks for your cooked recipes, as they are not tender since exposed to sunlight and should be cooked. Oven-roast with meats or braise as a side dish- see Joy of Cooking. Leaves can be chopped for use as a fresh herb – in any recipe using parsley, your celery leaf will work great! Refrigerate and keep for up to two weeks.
Cooking Greens: Curly Kale or Lacinato Black Dinosaur Kale, and / or Turnip Greens – organic
Enjoy your fresh cooking greens prepared one of several methods: steam and top with vinegar, sauté or stir fry in olive oil, or steam to use in a frittata or lasagna. As last week, remove any large stalks by folding the leaf in half, and cutting or stripping out the thick portion of the stalk. Refrigerate.
Butterhead Lettuce – organic
Find a small head of the tender butterhead lettuce, similar to Bibb lettuce. We had hoped to have more for you before the summer season ended, but the days of heat and dryness prevented a bountiful lettuce patch. Wash and refrigerate to enjoy one small salad.
Red Onion and Yellow Onion – organic
Bell Pepper
Hot Banana Peppers - organic
Swiss Chard – organic
The Rainbow Swiss Chard is still yummy this time of the year. Use as you would spinach in quiches, pies, lasagna, for wraps, or in soups. You can also sauté with your onions for a quick and easy side dish.
Garlic - organic
Raspberries – organic
Golden Globe Turnips - organic Tatsoi – organic
Enjoy this Asian green (with dark green round spoon shaped leaves) either sautéed or steamed. Often the leaves can also be enjoyed in a green salad, similar to spicy arugula greens. Refrigerate to store.
Recipes to Enjoy . . .
Swiss Chard & Bok Choy in Apricot Sauce with Red Peppers and CranberriesThanks to a CSA member for this recipe that uses most any type of fall green.
1 bunch of Swiss chard
1 head of bok choy
2 T of olive oil
1 C of apricot juice
2-3 T dried cranberries
5-6 dried apricots, cut into 1/4” pieces
1/3 of red bell pepper, seeds & white removed, finely diced
½ T of potato starch, dissolved in 2 T of water
Simmer juice with dried fruit in a small pan until reduced by half. Stir in peppers for 30 seconds, then starch; stir for 1 minute; remove from heat. Sauce can be covered and set aside for 30 minutes or more, adding some water or juice if needed to thin.
Wash greens thoroughly. Remove leaves from the stems; roughly chop and set aside. Trim away the base of the stems, then cut stems into ¼” wide pieces; stir-fry stem pieces in a wok with olive oil until soft. Add wet leaves, cover to steam for 3-5 minutes, stirring once. Remove cover, add sauce, mix & reheat thoroughly and serve.
Gingery Butternut Squash Soup from Mary Beth Lind and Cathleen Hockman-Wert’s Simply In Season
2 onions, chopped
2 T fresh ginger, peeled and minced
2 apples, peeled, seeded and chopped
1 butternut squash, peeled, seeded and cut into cubes, approx. 2 C
4 C chicken or vegetable broth
In a large soup pot, sauté onion and ginger in 1 T oil until onion is translucent. Add other ingredients and bring to a boil. Reduce heat and simmer until squash and apples are tender. Puree in blender until smooth. Salt and pepper to taste. Garnish with chopped fresh parsley (optional) and serve.
Cider-Glazed Turnips & Apples with Sage & Bacon
Our thanks to a CSA member for sharing this recipe from Fine Cooking, October 2004: Braising turnips transforms them into translucent, buttery, tender morsels. Be sure to peel them or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork. Serves four to six.
1 ½ lb. small purple-top white or golden turnips
4 slices bacon, cut into ½ inch pieces
2 T unsalted butter
1 C apple cider
2 tsp granulated sugar
Kosher salt and freshly ground black pepper
1 large firm, sweet apple such as Pink Lady or Braeburn
2 tsp chopped fresh sage
Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point. Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels.
Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it's melted, add the turnips, apple cider, sugar, and 1-1 ½ tsp salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), 8-10 min.
Meanwhile, peel and core the apple and cut it into ½ inch slices. Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1-2 min. Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.
