CSA Newsletter – Week 20
From the Field to the Fridge
I have the pleasure of hosting a pickup each week in Corvallis. It is there that I get to see the fruits of our labor enjoyed by CSA members, their children, and even a few dogs! Last week, I was chatting with a member about how many vegetables are groomed during harvest or during packing on the farm. For some vegetables, there is quite a transformation from the field to your fridge.
Anything with a twist tie has been bunched in the field. That means that several plants, leaves, or stems are gathered together, sometimes from multiple plants or stalks, to make a bunch. Bunches must be uniform and consistent, it is certainly a skill. Bunches are comprised of the best vegetation from a planting, so no matter how the planting looks in the fields, the bunches will always look great!
Root crops such as beets, turnips, or rutabagas are trimmed in the field. The greens are left in the field along with any roots that are clearly not marketable. The resulting harvest is brought into the barn for washing and further grading.
In the barn, cabbages are peeled down to layers without holes or blemishes. Onions are peeled to check for quality. Leeks and scallions tops are trimmed or chopped.
All of this selection allows us to bring you the best of what we have to offer. Enjoy!
Table of Box Contents
☐ Lettuce ($2.00)
☐ 1½ lbs Potatoes ($3.00)
☐ 1 Crown Prince Squash ($6.50) – This beautiful blue squash is a great keeper and has dense, sweet orange flesh. Roast it and use it for pie, soup, or eat it as is.
☐ 1 Black Radish ($1.00) – This striking radish is very versatile. It is a bit denser than a salad radish but can certainly be eaten fresh when sliced thin. Try adding it to gratins or roasting it, see recipe.
☐ 1 Watermelon Radish ($1.00) – These radishes are a welcomed burst of color in the fall. Slice into the green and white radish to reveal a vibrant pink interior. Add some color to any salad, soup, or veggie roast.
☐ 1 Cabbage ($6.25) – This cabbage will keep for several weeks (or longer) in your fridge and can become an ingredient in many meals. Try it stir-fried, in soups, salads, or stuffed.
☐ 1 Kohlrabi ($1.25)
☐ 1 Bunch Carrots ($3.50)
☐ Swiss Chard ($3.00)
☐ 1 Red Onion ($0.75)
☐ 2 Sweet Onions ($1.75) – Sweet onions don’t store as well as other varieties. They are delicious raw in salad, sautéed with greens, or in soup.
Box Market Value: $30.00
For the Crust
- 3 cups raw pecans
- 6 tbsp. light brown sugar
- 1 tsp. cinnamon
- 1⁄2 tsp. kosher salt
- 6 tbsp. butter, cubed
For the Filling
- 1 ¾ Cup roasted squash
- 2 eggs
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup 2% milk
Preheat oven to 350° with rack in the middle position. Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Press most of the pecan mixture into deep dish 9″ pie plate, Bake 8–10 minutes until lightly colored and fragrant. Set aside until ready to fill.
In large bowl, combine the squash, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. (I like to use a food processor) Gradually beat in milk. Pour into crust.
Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. Refrigerate leftovers.
Read More: Saveur for crust and TasteofHome for filling.
Radishes are delicious raw in salads but they are also delicious cooked or roasted. Cooking tones down the spiciness so if you aren’t’ a fan of raw radishes, try them cooked!
- 3 large watermelon radishes, peeled
- 1 Black radish, peeled
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Chèvre Horseradish Dressing
- Fresh horseradish
- Zest from 1/2 of a lemon
- 1 ½ tbsp fresh lemon juice
- 3 tbsp olive oil
- ¼ cup chèvre
- Freshly ground black pepper
Preheat oven to 400º. Cover a rimmed baking sheet with aluminum foil, coat lightly with oil.
Cut radishes into 1/2-inch thick, even pieces. Toss radish pieces with olive oil, salt, and pepper in a large bowl to coat evenly. Distribute the radish pieces in an even layer on the baking sheet.
Bake for 25 to 30 minutes, stirring after 15 minutes. Radishes should have some browning, and retain some firmness when they are done.
While radishes are roasting, grate about 2 to 3 packed tablespoons’ worth of fresh horseradish. Thoroughly combine 1 ½ tbsp of the grated horseradish with the lemon zest, lemon juice, olive oil, chèvre, and 1/8 tsp salt.
Once radishes have finished roasting, transfer them to the bowl with the dressing. Toss to coat. Taste and add salt if needed. Serve hot or at room temperature.
Read More: Food52
Kimchi-Style Sautéed Cabbage
- 2 scallions, cut into ½” pieces, plus more, sliced
- 2 garlic cloves
- 1 1” piece peeled ginger, chopped
- 2 tbsp gochujang
- 1 tbsp fish sauce
- 1 tbsp unseasoned rice vinegar
- 2 tbsp vegetable oil
- ½ head green cabbage, cut into 1” strips
- Kosher salt
Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.
Read More: BonAppetit