CSA 2011 – Week 17: More on Storing Vegetables!

It’s hard to believe, but melons are gone and squash is here! There will most likely be a winter squash in each box for the rest of the season. Provided below is more information on storing and keeping vegetables. These are storing tips from Johnny’s Seed catalog.

Vegetables that last…

1-2 months: Brussels sprouts, Chinese cabbage, kohlrabi, parsley, turnips, winter squash (acorn and delicata).
2-4 months: Leeks, pumpkins, radishes, winter squash (buttercup, hubbard, kabocha, and Spaghetti).
4 months plus: Beets, cabbage, carrots, celeriac, garlic, Jerusalem artichoke, onions, parsnips, dried hot peppers, potatoes, rutabagas, butternut squash.

Temperature and humidity play a big role in a vegetable’s ability to store. Here are some tips on how these vegetables store best below:

Cold and Humid: Beets, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, leeks, parsley, radishes, rutabagas, and turnips.
Cool and Humid: Potatoes.
Cold and Dry: Garlic and Onions (this is why these are best stored when dry in a paper bag, or a bag with holes; not plastic).
Cool and Dry: Pumpkins, winter squash.

Winter Squash Information:
Acorn: Last up to 3 months
Spaghetti Squash: Lasts up to 3 months
Delicata and similar types: Stores up to 4 months
Buttercup: Sweeter after storing for a few weeks; keeps up to 4 months
Kabocha: Gets sweeter when stored for a few weeks; green varieties keep from 4-5 months. Grey varieties will keep up to 6 months.
Butternut and Hubbard: Best a few weeks after harvest; will store up to 6 months.
All Squash stores best if it’s stem is still intact.

Squash Towels! Have any old towels laying around the house that need a new home? Bring them down to GTF! We are at the brink of a wonderful squash washing season and are in need of old towel donations for drying them. We’ll gladly take them off your hands!

What’s in the Box?

1.5 lb Potatoes (nicola)– Steam, roast, fry, mash; you can do just about anything with these!

Carrots, bunched – Shred them on salad, sauté in butter with salt, or eat plain.

2 onions (wallas)– Caramelize, eat raw sliced thin on sandwiches, or add to a slaw or potato salad.

1 bunch of scallions– Chop raw for salad, mix chopped green tops with cheese or eggs.

2 delicata squash– Roast with olive oil and salt, add onions, scallions, or even chopped peppers if you’d like.

1 bunch of red kale– Sauté in butter or olive oil and salt. (See recipe)

2 colored peppers- Grill, roast, or just eat raw; they are sweet.

1 bag baby onions – Cut them into quarters and add to vegetable roasts or sautés.

1 Cauliflower or Romanesco– Roast with olive oil and salt, top with cheese and scallions.

Red oak, cardinal, red Leaf, or green leaf lettuce- Make a salad, or add to sandwiches. Use to make lettuce wraps.

Tomatoes (approximately 2 lbs) – Chop raw on salad or sandwiches.

Roasted Cauliflower with cheese
1 large head or 2 small heads of cauliflower or Romanesco, cut into quarter size or larger pieces.
4 tablespoons of melted butter
Handful of baby onions(6 or so), cut in half and then sliced into quarters
1/2 cup of shredded parmesan cheese
1/4 cup finely chopped green onion tops
Pinch of salt
1 cup of sourdough or whole grain bread crumbs (optional)

Preheat the oven to 400 degrees. Mix the cauliflower, onions, scallion tops, butter and salt together. Place in a baking pan or dish and in the oven for about 20 minutes or until the cauliflower is mostly cooked but not brown yet. Add the shredded cheese on top and continue roasting until the cheese melts and starts to bubble and turn a light shade of brown. Add the bread crumbs in with the cheese if you want bread crumbs. This dish is versatile and a variety of seasonings can be used in it, such as chile flakes, chopped peppers, tomatoes, or even parsley. Mix it up! Try new things!

Roasted Delicata Squash
Cut the squash in half. Remove the seeds (you can save these seeds and roast them for eating or dry them for planting). Cut the squash up into 1/2 inch pieces. Place in a baking pan or casserole dish with olive oil, some pieces of butter and salt. Bake at 400 degrees for about 30 minutes, checking the squash and mixing it every 10 minutes or so. For a crispier, more caramelized flavor turn the oven on broil for about 3-5 minutes at the end. Keep a close eye on it, the squash will brown fast. I like to eat the skins of the delicata, they are not tough and have a good flavor. Try seasonings with minced garlic if you want! But it’s wonderful plain as well.

Dan the Man’s Red Kale Specialty
1 bunch red kale
1 tablespoon soy sauce
Pinch of cayenne pepper
1 teaspoon lemon juice
1/4 c rice wine vinegar
2 tablespoons sesame oil
1/3 c extra virgin olive oil

Cut the leaves of the kale off where they end. You can remove the stem part if it’s too thick for your liking. Chiffonade (cut very thinly) the leaves and combine all the ingredients into one bowl. Mix thoroughly and serve. You can let it sit for 15-20 minutes before serving if you like, the kale will seem more cooked if you do. Dan says this recipe is a great way to eat any type of kale and the two acids in the recipe are what actually cook the kale. It is also great leftover the next day, the kale is tender as if it had been lightly cooked. Adjust the ingredients to your liking. If you like more soy sauce and less rice vinegar try that, or add some raw minced garlic if you want.

Enjoy!

CSA 2011 – Week 15: ‘Ode to the Johns’

Most of you are all aware of Farmer John, Sally, Rodrigo, Joelene, Frank, and all of the other characters that float around the farm daily. I wonder, however, how many CSA members are familiar with the Johns, meaning John Petillo and Jon Boro. These guys have a huge role in keeping the farm running, or shall I say, farm trucks running. These guys fix trucks on a daily basis. In fact, it wasn’t until this year that we even started tracking the repair jobs and since May there have been over 200. Most of these repairs are on trucks or tractors, although you would be surprised at the number of restorations that the Johns are responsible for all over the farm. For example, they have been known fix ovens, stoves, cash registers, CSA scales, building repairs, electrical appliances, anything with a motor, weed eaters, welding on market racks, computers, and much more. John P is a long time friend of Farmer John’s, and he tends to pop in almost every day. Jon B has been working here at the farm for a few years now. Together the Johns make quite a dynamic duo; needless to say we are lucky to have them here.

Mark your calendars for our CSA potluck October 16th!
3-5pm, pumpkin picking, 5-7pm potluck! We have a limited supply of pumpkins this year so if people could RSVP with the number of children coming so that we can try to assure that each child will receive a pumpkin that would be great! You can RSVP by e-mail or phone.

Acorn Squash Purée
1 acorn squash
2 eggs
Pinch of nutmeg
Salt and pepper
1 tablespoon butter
3/4 cup toasted pecans, chopped

Cut the squash in half, remove seeds and set cut side down in a buttered glass baking pan with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour. When squash is cool enough to handle, scoop out into a food processor and blend until smooth. Add eggs and nutmeg and season to taste. Transfer purée to an ovenproof serving dish. Melt the butter and pour over purée. Sprinkle on pecans. Bake at 350 degrees for about 30 minutes.

What’s in the Box?

1.5 lb Potatoes (Rose Gold)- Steam, roast, fry, mash, you can do just about anything!

Carrots, bunched – Shred them on salad, sauté in butter with salt, or eat plain.

2 onions (white)– Add to any sauté, or eat raw sliced thin on sandwiches, or add to a slaw or potato salad.

Cantaloupe– Eat just like it is!

1 acorn squash– Roast in halves or chunks with salt, pepper, olive oil and/or butter. You can use the acorn squash purée in place of pumpkin for pies, bread and more! (see recipe)

1 bunch of spinach– Sauté quickly in butter or olive oil with salt. Try using garlic and white wine.

2 colored peppers, 1 lipstick pepper— Grill, roast, or just eat raw, they are sweet.

1 shallot– Caramelize, or eat raw. They are wonderful!

Chinese cabbage– make slaw, steam in chunks or add to soup or stew. (see recipe)

Green Leaf lettuce– Make a salad, or add to sandwiches, make lettuce wraps.

Tomatoes (approximately 2 lbs)- Chop raw on salad, or sandwiches.

Stuffed Cabbage
1 Chinese cabbage, outer 12 or so leaves
2 lbs ground meat, sausage, tempeh, or tofu
2 tablespoons extra virgin olive oil
1 cup cooked brown rice
1 onion or shallot, chopped finely
2 tablespoons sesame oil
1 tablespoon grated ginger
2 tablespoons soy sauce
1/4 teaspoon red chile flakes
1 bunch cilantro
Salt and pepper
4 cups chicken or vegetable stock
2 tablespoons arrowroot or corn starch mixed with 2 tablespoons cool water (optional)
*Add any vegetables into this recipe for some variations.*

Remove several leaves from the outside of the cabbage and set aside.
Bring 4 quarts of water or so to boil. Blanch the leaves in the water for
about a minute or two, or until the cabbage leaves are malleable. Level out the leaves by cutting some of the thicker stalk part off or slicing it sideways. Anything cut off can be used in the stuffing. In a large skillet, cook the ground meat or tempeh until done to your liking. Add the onions, chopped trimmed cabbage, rice, sesame oil, ginger, soy sauce, chili flakes, and cilantro. Season to taste. Place a spoonful of stuffing in each cabbage leaf, fold in sides and roll up. Arrange in several layers in a ovenproof casserole dish and cover with stock. Bring to a boil and transfer to the oven. Bake at 300 degrees for about an hour. You can serve the rolls just like this, or you could remove the cabbage rolls from the dish, platter them, and place in the oven to keep warm. Bring the remaining stock to a boil and add the arrowroot/water mixture little by little to thicken. Ladle sauce onto cabbage rolls as you serve, or whenever desired.

Chinese cabbage soup
2-3 cups finely chopped cabbage
2 cups finely chopped carrots
1 onion, or shallot chopped
1 cup celery chopped
3 cloves garlic, minced
6-8 cups water or stock
Salt and pepper
2 tablespoons olive oil

Heat olive oil up in a large pot. Add onions, garlic, carrots, and celery. Sauté on medium heat for about 5-10 minutes or until cooked halfway through. Add a pinch of salt while cooking. Add a splash of white wine and let it simmer for a minute. Add the stock or water and bring to a boil. Once the vegetables are cooked, add the cabbage and turn the burner off. Salt to taste and serve. Variation: Add 1 cup of finely chopped potato in with the onions. Or try putting chopped pieces of bacon in when you add the onions. Other veggies or seasonings can go great in this soup as well. For a spice, add a pinch of red chili flakes.

Also, if anyone has not been receiving the newsletters in their e-mail and wants to, please let me know by e-mailing me at: csa@gatheringtogetherfarm.com. I’ll get you on the list.