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CSA 2018 – Week 21: Farewell Veggie Lovers

CSA Newsletter – Week 21

Farewell Veggie Lovers

Hi folks,
We made it. Twenty-one straight weeks of real, good, food. We know, it wasn’t always easy, there were probably times where you let a kohlrabi sit in the bottom drawer of your fridge for weeks until it krinkled up like a shrunken head. We forgive you for that. It happens. You did your best! You ate so much good food! And you had to actually take the time to cook to do so. Give yourselves a pat on the back, folks. Any amount of time spent devoted to cooking and eating good food can seem impossible in this busy, modern world that we’ve constructed, but you made it happen. Celebrate! With more vegetables!

This last box is a good one. Black radishes are like the new-age susty* jack’o’lantern as they can be carved into intricate skulls for any day of the dead celebration, before eventually being consumed, of course. They have an intense, feel-it-in-your-nose kind of wasabi heat that only a brassica root knows how to give you. Polish people that I did not know lived in Oregon come and find us at market just for these radishes, so they must be pretty good… But of course you also have a pie pumpkin this week, so you could always keep it old school and carve that up before making a brilliant pie creation as well. The possibilities are endless.

Thanks so much for supporting us this season. Farming is no easy task, and community support is required for it to function. And thanks so much to everyone who read any or all of these newsletters! It’s been lovely sharing some of our experiences on the farm with you this season. You’ve been a fabulous audience, and we hope to see you again next season.

Best, Laura Bennett

 *Susty is short for sustainable, but more like how a hipster says it

Table of Box Contents

  • Black Radish—Black radishes are like watermelon radishes’ evil twin, with a much stronger bite that is almost medicinal. Radish dichotomies the likes of which have never been known. These radishes are excellent shredded into salads and eaten raw for maximum nutritive content, but they can also be mellowed nicely when roasted or caramelized (see recipe). Black radishes also make for a great pickle! Add cider vinegar, water, honey, and your spices of choice for a crisp mellowed experience.
  • Parsnips—These sweet roots are similar to a carrot or a sweet potato, and can be utilized in similar ways. I especially love to chop thin parsnip sticks to make pan-fried parsnip fries (you only need a half-inch of oil, but you can only do one layer at a time) dipped in aioli (see past recipes).
  • Thyme—Hang and let dry to use over time.
  • Bok Choy—Fall’s crisp offering to replace lettuce
  • Shallots—Those garlic x onion crosses that make your eyes water with a fury no regular onion can muster. Excellent used with or instead of onions in any dish.
  • Pie Pumpkin—For anyone who has never made a pumpkin pie, please take this as a sign that you should do so. It’s really not that hard. Just buy a crust, look up a recipe, and make the filling, we won’t judge you. Enjoy!
  • Lacinato Kale—Also known as black kale, Lacinato has savoy cabbage genes which are responsible for its unique, rumply, thick leaves. I like to make many thin slices down the leaves to break them down into small pieces before braising and then dressing. Caesar dressing goes great! It’s just as easy to make as aioli in a mason jar.
  • Green Kabocha—The roasted chestnut of giants. Roast it, add your lipid of choice (butter, oil, ghee), and salt it. It has such a nutty flavor and creamy texture.
  • Nicola Potatoes—waxy, buttery, and versatile
Print

Warm Quinoa Salad w/ Roasted Black Radishes, Kabocha Squash, and Sautéed Lacinato Kale

Adapted from http://www.adailysomething.com/2017/11/warm-quinoa-salad-with-roasted-black-radishes-kabocha-squash-and-sauteed-collard-greens.html

Ingredients

  • 1 bunch Black Radishes, quartered
  • 1 lb Blue Kabocha Squash, cut into 1/2-inch slices
  • 4 tbsp Extra Virgin Olive Oil, plus more for dressing
  • 4 sprigs Thyme
  • Sea Salt
  • Black Pepper
  • 1 1/2 cups Quinoa, uncooked
  • Chicken Broth for cooking quinoa
  • 1/2 Purple Onion, sliced
  • 4 cloves Garlic, minced
  • 1 pinch Red Pepper Flakes
  • 1 bunch Lacinato Kale, roughly sliced
  • 1/2 cup Water
  • 1/4 cup Raw Pumpkin Seeds
  • 1/4 cup Dried Cranberries
  • Juice from 1/2 Lemon

Instructions

  1. Preheat oven to 400 degrees. Prepare quarter black radishes and slice squash into ½-inch pieces. Place on baking sheet and add thyme sprigs. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper. Roast for 20 minutes, flip everything over, and roast for another 20 minutes. Remove from oven and put aside.

  2. While vegetables are roasting, cook quinoa according to package instructions, using chicken broth instead of water. When cooked, remove from heat and keep covered.

  3. While quinoa is cooking, slice purple onion and sauté in 2 tbsp olive oil. Add garlic and a pinch of red pepper flakes and cook until fragrant. Add sliced collard greens. Toss well, add 1/2 cup water, and cover. Steam until greens are tender, about 10 minutes.

  4. Assemble salad: place quinoa in a large bowl. Layer collards and roasted veggies. Sprinkle with pumpkin seeds and cranberries. Drizzle juice from 1/2 lemon and olive oil and salt and pepper to taste. Alternatively, use dressing of your choice! ENJOY!  

 

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Stir-fried Beef w/ Bok Choy & Black Radishes

Adapted from https://food52.com/recipes/58394-stir-fried-beef-with-bok-choy-and-turnips

Ingredients

  • 3 tbsp high heat Oil, divided
  • 1 1/4 lbs Flat Iron Steak, thinly sliced
  • 2 tbsp Hoisin Sauce
  • Kosher Salt
  • Black Pepper
  • 2 Green Garlic Stems, chopped (or a few cloves of garlic)
  • 4 medium Turnips or Black Radishes, coarsely chopped
  • 1 lb Bok Choy, stems and greens coarsely chopped, separated
  • 3 tbsp Soy Sauce
  • 1 tbsp Sriracha
  • Sesame Seeds

Instructions

  1. In a large wok, heat 2 tablespoon of canola oil over high heat. Season beef with salt and pepper and add to wok. Cook for 2-4 minutes, until meat has browned. Transfer meat to a large bowl and stir in hoisin sauce. Cover and set aside.

  2. Pour out extra liquid from wok. Lower heat to medium high, then add remaining canola oil to wok. Add in garlic, scallions, and ginger and cook until fragrant, about 30 seconds. Add in turnips and bok choy stems. Cook until stems soften, about 5 minutes, then add in bok choy greens. Pour in soy sauce and Sriracha, then cook about 2-4 more minutes, until greens are wilted. Adjust salt to taste.

  3. Serve beef over vegetable mixture. Top with sesame seeds.

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Lunch Menu: Week of October 30th, 2018

Sandwich with Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Salad of spicy greens, Airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Curried cauliflower soup with cilantro and olive oil 6-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli

Entrees          

Roasted fall vegetables with cauliflower puree 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred scallion aioli 16-

Grilled Merguez sausage with stewed chickpeas, roasted onions, peppers and puntarelle 15-

Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 17-

Roasted GTF chicken with a risotto of butternut squash, onions and kale 18-

Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 21-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese

Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Classic margherita 11-

Puntarelle and buttercup squash with bacon and basil pesto 13-

Sage sausage, olives, roasted peppers and kale with tomato sauce and mozzarella  14-

Cauliflower, romanesco, Jimmy Nardello peppers and leeks with fontina, Alsea Acres feta, olive oil, and fresh herbs 14-

 

 

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Dinner Menu: Oct. 25-27, 2018

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with fall vegetables, hazelnuts, and balsamic vinaigrette 9-

Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Salad of spicy greens, Airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Carrot soup with thyme and olive oil 6-

Chicories, parsley root, pecorino romano and breadcrumbs with lemon parmesan dressing 9-

Smoked mussels, grilled tomato bread, herbs and mixed fall greens 10-

         Entrees

Roasted fall vegetables with fermented chile and cauliflower puree 16

Fettuccine with puntarelle, roasted peppers, olives, lemon, butter and herbs 19-

Roasted GTF chicken with risotto of butternut squash, onions and kale 21

Grilled Deck Farms pork chop with kabocha squash mousse, roasted roots and five spice demi glace 23-

Seared Oregon ling cod with stewed white beans, roasted cherry tomatoes, peppers, onions and spiced salsa verde 23-

Seared Oregon Valley Farm filet mignon with roasted cauliflower, potatoes, onions, kale and roasted red pepper aioli 25-

Wood-Fired Pizzas

Classic margherita 11-

Quattro Formaggi 13-

Puntarelle and delicata squash with shaved turnips and basil pesto 13-

  Sage sausage, olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with fontina, Alsea Acres feta, olive oil, and fresh herbs 14-

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CSA 2018 – Week 20: Getting Botanical with Celery


CSA Newsletter – Week 20

Getting Botanical with Celery

Hi folks,

We cannot believe that there is only one more week of CSA after this! We’ve been thoroughly enjoying the rare, warm, sunny October days out in the fields. Any October day in Oregon that doesn’t require full rain gear is a very good day. This week you have celery in your box. You’ve already received celery root – celery’s staut, hardy cousin – but I thought it would be interesting to take a look at some other vegetables in the celery family who all have similar flavor profiles, growth habits, and flower structures, known botanically as the inflorescence.

The celery family is known as Apiaceae, and is home to carrots, parsnips, parsley roots, parsley, cilantro, dill, fennel, lovage, and other such aromatic plants that don’t grow as well in our climate such as caraway and cumin. The familiy is also home to various weeds such as queen anne’s lace, poison hemlock, and cow parsnip, a tall weed that you find growing near water in Oregon.

One leading feature that ties this plant family together is the flower structure, known as an umbel. And to follow along with our theme of fractals from last week, Apieaceae flowers are often made of compound umbels—an umbel made of umbels. When you see an umbel, that you will now able to site ID a plant family! Take a peak into the world and see if you can spot Apiaceae on your plate or on the ground.

Best, Laura Bennett

 Table of Box Contents

  • Celery—First of the season folks, woo! Don’t believe the gossip about celery taking more energy to chew than you get from eating it; they’re blasphemous lies. Most vegetables decrease in their nutritive content when cooked, but celery retains most of its nutrition and is therefore a great addition to soups and stir-fries, in addition to being crunchy and refreshing raw.
  • Delicata Squash
  • Butternut Squash
  • Cauliflower—This week you’ll be receiving either a green or white cauliflower.
  • Bunched Carrots
  • Swiss Chard
  • Green Bell Pepper
  • Sweet Colored Bell Pepper—Enjoy the last of these gems!
  • Leeks—Buttery onion magic
  • Nicola Potatoes 

    Recipes

    Print

    Roasted Butternut Squash Coconut Curry Soup/Puree

    Adapted from Food52 recipe:

    https://food52.com/recipes/1060-roasted-butternut-squash-coconut-curry-puree-soup 

    Ingredients

    • 1 tbsp Olive Oil, plus more if needed
    • 2 1/2 medium Butternut Squashes, cut in half and seeded
    • 2 pinches Salt & Pepper, plus more to taste
    • 2 tbsp Coconut Oil
    • 2 large Yellow Onions, chopped
    • 1 Sweet Peppper, seeded and chopped
    • 1 Jalapeno Pepper, seeded and chopped
    • 4 cloves Garlic, chopped
    • 2 inches Fresh Ginger, peeled and chopped
    • 1 tbsp Soy Sauce, naturally brewed (tamari)
    • 1 tbsp Red Curry Paste
    • 2 tsp Garam Masala (preferably) or Curry Powder
    • 14 oz Coconut Milk
    • 2 cups low/no sodium Vegetable Broth
    • 1 handful Cilantro, chopped

    Instructions

    1. Preheat oven to 375° F and coat a large cookie sheet with olive oil.

    2. Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off, I used an old grapefruit spoon, but you could use a paring knife. Cut into chunks.

    3. While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add the onions, garlic, and ginger and sauté till onion turns translucent (about 8 minutes). Add the red pepper and jalapeño. Season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).

    4. Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add the coconut milk, veggie broth, and 2 1/2 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.

    5. Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. When ready to serve, sprinkle the cilantro over it.

     

    Print

    Chard Agrodolce

    Adapted from Food52 recipe:  

    https://food52.com/recipes/14237-chard-agrodolce 

    Ingredients

    • 1 bunch Rainbow Chard or Swiss Chard, stems and leaves separated, with stems chopped into 2- to 3-inch pieces and leaves chopped into thirds
    • 1 tbsp extra virgin Olive Oil (or butter)
    • 1 pinch Salt
    • 1/4 cup Chicken Stock
    • 1/4 cup White Wine
    • 2 tbsp White Wine Vinegar
    • 2 tbsp Honey
    • 2 tbsp Toasted Pine Nuts (optional)

    Instructions

    1. Sauté the chard stems in the olive oil and a little salt until they start to break down, about 6 to 8 minutes.

    2. Add the stock and wine and let them cook down for about 5 to 6 minutes, then add the chard leaves. Once they have wilted, add the vinegar and honey.

    3. Let it cook down until the liquid has mostly evaporated and the chard is soft. You can add some toasted pine nuts over the top if you want some added crunch.

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Lunch Menu: Week of Oct. 23, 2018

*All items and prices are subject to change.

Salad of spicy greens, airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette

Salads & Small Plates

Simple salad and balsamic vinaigrette 7-

Mixed green salad with summer vegetables, hazelnuts, and balsamic vinaigrette 9-

        Sourdough bread and salted butter 6-

Plate of pickled farm vegetables 6-

Roasted beet salad with Alsea Acres chevre, hazelnuts, frisee, and sherry vinaigrette 9-

Salad of spicy greens, airlie red apples, watermelon radish, kohlrabi, and feta with sherry vinaigrette 9-

Kale, parsley root, heirloom tomatoes and breadcrumbs with lemon parmesan dressing 9-

Braised Cattail Creek lamb and white bean stew with fresh herbs and grilled bread 8-

Fettuccine with fennel sausage, romanesco, garlic cream, pecorino and breadcrumbs         

Entrees

Roasted fall vegetables with cauliflower puree 16-

Oregon rockfish cakes with mixed greens salad, farm pickles and charred leek aioli 16-

 Fettuccine with fennel sausage, romanesco, garlic cream, pecorino and breadcrumbs 18-

Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  19-

Grilled Deck Farms pork chop with delicata squash puree, roasted root vegetables and herbs  21-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 22-

         Sandwiches

Farm smoked Deck Farms ham on ciabatta, with dijon, pickles, and gruyere cheese 13 / 7.5-

Farm smoked Oregon Valley Beef tongue pastrami on rye with farm sauerkraut, thousand island and emmentaler cheese 13/7.5-

Roasted delicata squash, hazelnut butter and shaved brassicas on pugliese 12 / 7-

Wood-Fired Pizzas

Classic margherita 11-

Quattro formaggi 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and feta 13-

Chorizo, kalamata olives, roasted peppers and arugula with tomato sauce and mozzarella  14-

Cauliflower, romanesco, and leeks with Rogue River blue cheese, olive oil, and fresh herbs 14-

Dessert

Chocolate torte, dark chocolate sauce, chantilly, and cocoa sticks  7-

Vanilla creme brulee with cookies 7-

Scoop of daily ice cream with cookies   6