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.

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

Dinner Menu: Oct. 18-20, 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-

Wild mushroom bruschetta with Alsea Acres chevre, shaved radicchio, apples hazelnuts and sherry vinaigrette  10-

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

Burrata, summer squash, and cherry tomatoes with balsamic reduction and garlic crostinis 10-

         Entrees

                        Roasted fall vegetables with fermented chile and cauliflower puree 16-

Wild mushroom fettuccine with leeks, broccolini, garlic cream, pecorino and breadcrumbs 20-

    Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 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 12-

Cocozelle and delicata squashes with shaved turnips, basil pesto and Alsea Acres 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-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6

CSA 2018 – Week 19: Fractals in Fall

Hi folks,

This week’s box is home to a very special guest—Romanesco. This unique fractaled beauty is a very direct view into the ways in which plant growth is defined by mathematical laws. Fractals are infinite patterns that repeat at multiple scales. Staring in at the florets of a romanesco you can get lost in the same way as you can with computer-generated fractal images.

Once upon a time I was fairly obsessed with fractals. I played around with geometry any time that I had a pen, constructing logarithmic spirals that obeyed the same laws of the Fibonnacci sequence (1, 1, 2, 3, 5, 8, 13…) that cells and leaves and branches must obey as plants grow. The arrangement of leaves on a stem, of stems on a branch, and of branches on a full plant is known botanically as phyllotaxy. These arrangements allow for leaves and branches to occupy their own space and maximize sunlight exposure without shading one another. Modern engineers even copy this organization to create hip highrises with balconies that each have privacy and a nice view. All plants obey these laws of nature, but certain plants such as romanesco are simply good at flaunting it. Just a little piece of farming that is often never seen.

Best, Laura Bennett

Table of Box Contents

  • Romanesco—This is probably the coolest vegetable you’ll ever see. Its fractal structure looks like it was digitally created with the Mandelbrot set when in fact it is just a product of nature. Its texture is quite like cauliflower but with a nuttier flavor. Cut the spears off stem by stem to maintain their perfect fractal shape.
  • Buttercup Squash—Buttercup squash is moist like a sweet meat squash with a Kabocha-like chestnut flavor. The blue stem end is known as a turban and makes this squash very nice for stuffing with a lid.
  • Watermelon Radish—We started growing this radish a few years ago and it has been a farm favorite ever since. It is a large radish that is pale green on the outside with a pink burst center. The flavor varies throughout the season, but they can range from mild to quite spicy depending on the weather. Their texture however is consistently crisp and refreshing.
  • Savoy Cabbage—When a leaf is said to be savoyed, it means that it’s rumply, like lacinato kale, which has savoy cabbage genes in its history. These rumples allow for many nooks and crannies to be filled with soups and sauces, making for a particularly delicious cabbage experience and textural delight.
  • Red Russian Kale
  • Cilantro
  • Bunched Carrots
  • Nicola Potatoes
  • Pepper Surprise
  • Dried Sweet Onions
  • Red Leaf Lettuce
  • Tomato

Recipes

Print

Vegetarian Stuffed Buttercup Squash

Adapted from https://all-thats-jas.com/buttercup-squash.html 

Ingredients

  • 1 Buttercup Squash, about 3 to 3 1/2 pounds
  • 3 tbsp Olive Oil, divided
  • 1/2 cup Quinoa
  • 1 Onion, finely chopped
  • 8 oz Crimini (Baby Bella) Mushrooms, quartered
  • 2 large leaves of Kale, stem removed and finely chopped
  • 2 tbsp White Wine or Water
  • Salt & Pepper to taste
  • 1/2 tsp Dried Cranberries
  • 1/4 cup Raw Almonds
  • 2 stems fresh Parsley, finely chopped
  • 2-3 oz feta cheese (optional)

Instructions

  1. Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside.

  2. Preheat the oven to 400 degrees Fahrenheit.

  3. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes.

  4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.

  5. Add the wine, thyme, salt, and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, and parsley. Stir to combine. Taste and adjust the flavors.

  6. Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup squash with the quinoa stuffing.

  7. Place the squash on a baking sheet. Replace the lid on top and bake for about an hour, depending on the oven and on the size and type of the squash. Check the squash flesh with a knife from time to time and stir around the stuffing with a spoon.

  8. The squash is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.

Print

Buttermilk Bagna Cauda

Adapted from https://food52.com/recipes/5108-buttermilk-bagna-cauda 

Ingredients

  • 3 cloves Garlic, peeled and halved lengthwise
  • 2 sprigs Thyme
  • 3 tbsp Butter, unsalted
  • 4 Anchovy Fillets
  • 1/4 cup Olive Oil
  • 1 pinch Salt, more if needed
  • 2 tbsp Buttermilk
  • Fresh and lightly blanched vegetables, like asparagus, green beans, cauliflower, Romanesco broccoli, small carrots, etc., at room temperature

Instructions

  1. Drop the garlic and thyme into a small saucepan, add the butter and melt over low heat. Simmer the garlic (pulling the pan off the heat if the butter ever bubbles actively) until it's softened, about 10 minutes.

  2. Add the anchovies and mash with a wooden spoon to dissolve them. Stir in the olive oil and let heat through. Season with salt -- taste as you go! (LB addition—I also stir in extra olive oil and spicy pepper flakes)

  3. Whisk in the buttermilk. Serve with a platter of vegetables. Kalamata olive bread is also traditionally served with this dish.

Lunch Menu: Week of October 16, 2018

*All items and prices subject to change

Roasted delicata squash soup with toasted squash seeds and herbs

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-

Burrata, summer squash, and tomatoes with balsamic reduction and garlic crostinis 10-

Kale, blue cheese, walnuts, and grapes with herb-buttermilk dressing 9-

Roasted delicata squash soup with toasted squash seeds and herbs 7-

    Plate of pickled farm vegetables

  Entrees

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

  Poulet au riesling with duck fat roasted potatoes, carrots, onions and kale  21-

Grilled Deck Farms pork chop with braised red cabbage, apples and roasted root vegetables 23-

Grilled Deck Farms lamb chops with turmeric yogurt, curry spiced cauliflower, roasted peppers and onions, tomatoes and cilantro 23-

 

         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, shaved kale, carrots, 

 

and celeriac 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 mizuna with tomato sauce and mozzarella  14-

Chanterelles, romanesco, and leeks with fontina, olive oil, and fresh herbs 14-

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

Dessert

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

Vanilla creme brulee with cookies 7-

Pecan tart with candied bacon and maple ice cream 7-

Scoop of daily ice cream with cookies   6