CSA Newsletter – Week 19
Misty Mountain Morning
Every day that I come to the farm I feel so lucky to work in such a beautiful place. This morning the patches of cold fog were bouncing around from field to field, sliding down the mountains and settling into the valleys before dispersing, giving way to crisp, clear, blue skies, bright with the apricity of the warm winter sun. In the heat of the season we try to get our lettuces and other cool-weather crops harvested as early in the morning as possible to prevent wilting, but at this point in the season we have to wait for the day to warm up so that the light frost melts off the leaves before we can harvest.
In addition to regular harvest, today our field crews spent the morning seeding garlic and fava beans. The garlic will overwinter to be harvested fresh in the spring as whole heads and scapes. The favas will be harvested in the spring as well for both their greens and their beans. We’ve finished the mad summer rush of tomato and pepper harvesting and are now spending the majority of our time washing and grading root crops.
Farming requires you to be able to acclimate to such a wide range of temperatures. The challenge in the summer was how to get through long, hot days in full sun. Now the challenge is how to stay warm while washing vegetables in incredibly cold water, or while harvesting vegetables in cold, dense fog and rain. It’s amazing to have such a hard-working group of people dedicated to the full farming season. Every item in this box is making its way to you because of the daily efforts of those fine individuals.
-Laura Bennett, firstname.lastname@example.org
Table of Box Contents
- 2 Delicata Squash—These are the squash we’ve all been waiting for. Delicata is incredibly sweet and flavorful, and it even lends itself to easy sautéing. When sautéing, just slice it into thin half-moons. The skin is soft enough to leave on, but roasted halves of delicata are probably my favorite way to enjoy them.
- Leeks—The butter-flavored onion of winter, perfect in any sauté, in soups, and even roasted. Make sure to use your green tops to get the most out of your leek experience, they just take a little bit longer to cook than the white part, or you can add them into a stock.
- Green Cauliflower—These taste pretty much the same as white cauliflower, although it can sometimes have a nutty flavor more similar to the Romanesco that you got last week.
- Parsley Root—Don’t confuse this root with a parsnip, because they are two very different things. Parsley root tastes pretty much exactly like parsley; add to a roasted root medley or sauté to taste it.
- Black Radish—Also known as a Spanish radish, these radishes are black on the outside and white on the inside. At first taste, they may taste as sweet as a salad turnip, but the horseradish-like heat will sneak up on ya!
- Bunched Red Radishes—Great for salads and slaws, or even lightly roasted with other roots.
- Cipoliini Onion—With the highest sugar content out of all the onions we grow, these are perfect for caramelizing.
- Curly Green Kale— Kale and Potatoes with fried eggs on top are a delicious autumn breakfast.
- Nicola Potatoes—Yellow and buttery
- Bunched Carrots
- Sweet Onion
Kale-Stuffed Delicata Squash
- 2 medium to large Delicata Squash, halved and seeds removed
- 4 tbsp extra virgin olive oil
- kosher salt & freshly ground black pepper
- 2 medium apples, peeled, cored and finely chopped
- 2 medium to large Leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half-moons
- 2 medium cloves garlic, minced (about 2 tsp)
- 1/2 cup raisins
- 1 tsp dried thyme
- 1 bunch kale, rinsed, thick stems removed, shredded
- 1 cup cottage cheese
- 3/4 cup grated Parmesan cheese, plus more for topping
- 1 tbsp unsalted butter, cut into 8 small cubes
Adjust oven rack to middle position and preheat oven to 375°F. Rub squash with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.
Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.
Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. If you have any leftover stuffing, bake it in a greased dish alongside. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.
Garlic Parmesan Roasted Cauliflower
- 1 large head Cauliflower, cut into florets
- 1 tbsp extra virgin olive oil
- salt to taste
- 1/4 tsp black pepper
- 1 tbsp garlic clove, minced
- 1 tsp paprika
- 1/2 cup grated Parmesan cheese
- fresh parsley, chopped
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
Transfer everything to the prepared baking sheet. The florets should be in a single layer.
Bake the cauliflower for 15 minutes.
Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
Serve in a casserole and garnish with parsley.
Sunday Morning Breakfast—I’d never had parsley root before, so for breakfast on Sunday I threw a lil sauté together and it was sooooo good! I just sautéed cippolini onion, garlic, parsley root, and shitake mushrooms together, threw some chili oil in there and then poured a couple of eggs into the pan to scramble in with the veggies. I topped it with some Parmesan cheese and hot sauce and devoured it in what seemed like hardly thirty seconds.