October 22nd Market Recipes ft. Savory Sunchokes

Sunchokes, also known as Jerusalem Artichokes, are a commonly overlooked vegetable. Sure, they look like knobby wrinkled potatoes, but there is so much more to them than meets the eye. The sunchoke plant looks like a towering sunflower, anchored into the soil by a huge tangle of root. Once you’ve dug up this large root, washed all the dirt out of the crevices, and cut it into manageable pieces, the savory artichoke-like flavor of the sunchoke can finally be appreciated. I was getting over a cold and refrained from sampling yesterday, but one of our wonderful marketeers, Logan cooked up the following delicious dishes including an excellent sunchoke stir fry.

  • Raw Black and Watermelon Radishes (October 8th post)
  • Spinach Salad with Shallot Balsamic Dressing
  • Stir Fried Sunchokes with Sesame Oil
  • Delicata Squash with Green Kaleimg_3055-2

SPINACH SALAD WITH SHALLOT BALSAMIC DRESSING:

  • Ingredients:
    • 2 bu. Spinach
    • 1 Shallot, minced
    • ~6 Tbsp Olive Oil
    • ~4 Tbsp Balsamic Vinegar
    • Salt to taste, ~2-3 pinches
  • Directions:
    • Mince a shallot and place into a bowl.
    • Add olive oil and balsamic vinegar to the bowl and use the back of a spoon to smash the shallot in the juices. This will release the garlic flavor of the shallot into the dressing, and you’ll instantly be able to smell the resulting fragrance explosion.
    • Add in a few pinches of salt and let sit while you chop up your spinach.
    • Toss the spinach in the dressing, and if needed add more salt, vinegar, or oil to taste. Though it can be served right away, letting the vinegar soften the spinach for ten to fifteen minutes before serving can really accentuate the deliciousness!img_3062-2
    • Excellent paired with the stir fried sunchokes.

STIR FRIED SUNCHOKES WITH SESAME OIL:

  • Ingredients:
    • 1 Shallot, finely chopped
    • 4-5 Sunchokes, finely chopped
    • 2-3 Tbsp Olive Oil
    • 1 Tbsp Sesame Oil
    • Salt
    • Parsley, Cilantro, or your herb of choice
  • Directions:
    • Finely chop your shallot and set aside.
    • Cut the sunchokes into even slices by first cutting them in half lengthwise, then cut each half lengthwise again. Finally, make thin slices all the way down your sunchoke pieces.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in your sunchokes and stir around. Cover and let cook about five minutes. Sunchokes have a strong crunch to them, so you’ll want to make sure to cook them thoroughly so that they become soft.
    • Add in the sesame oil and salt and let cook another five to ten minutes until soft to the taste.
    • Mince up some fresh herbs and sprinkle on top before serving.

DELICATA SQUASH WITH GREEN KALE:img_3061-2

  • Ingredients:
    • 1 Shallot, finely chopped
    • 1/2 head Garlic, finely chopped
    • 1 Delicata squash, chopped into half moons
    • 1/2 bunch Green Kale, finely chopped
    • 2-3 Tbsp Olive Oil
    • Salt
  • Directions:
    • Finely chop your shallot and set aside.
    • Delicata squash have a very high sugar content, and their skin is so tender that it doesn’t require peeling. Cut the top and bottom ends off the squash and stand up on end so you can slice it in half lengthwise. Scoop out the seeds with a spoon and then cut each half in half lengthwise again. Make thin slices all the way down each squash quarter, so that you make little moon shapes.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the delicata squash and stir around to coat in oil. Cover and let cook about eight minutes.
    • Finely chop garlic and green kale and add into the pan, along with a few pinches of salt and a splash of oil if needed. Let cook about three minutes covered.
    • Remove the lid and let cook another few minutes until the squash is tender to the taste. Add more salt if needed.

Happy cooking!

img_3050-2

2016 CSA – Week 14: Tomatoes Aplenty

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CSA Newsletter – Week 14


Tomatoes Aplenty

Put plainly, this has been a bountiful year for tomatoes. We planted the same amount of row feet in tomatoes as we did last year but this year we have so many more! The variables that contribute to the success of a crop are numerous, including location, fertility, plant variety, and even weather.

Grafting has been an ongoing project in which we improve our process each year. The grafted root stock can improve disease resistance and vigor over the course of the season resulting in healthier, higher producing plants. Additionally, the scion (vegetative, fruiting part of the plant) variety selection plays a large role in disease resistance and ultimately yield. This year, we grafted varieties that are bred for improved disease resistance in greenhouse conditions and we are certainly seeing some great results!

Even with 9 markets a week, restaurant orders, and the CSA, and our own tomato roasting efforts, we still have tomatoes galore!

A few folks have asked about ordering additional produce for canning and preservation. I am extending the invitation to all CSA members that we are taking bulk orders for tomatoes and some additional produce. Email Chris at gtf@gatheringtogetherfarm.com to place an order.


Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25)

☐  1 Red Watermelon ($6.00)

☐  2 Colored Bell Peppers ($4.00) – Delicious sautéed with onions and garlic and served with eggs. Also, try adding them to cornbread, see recipe.  

☐  1 Bunch Carrots ($3.50)

  Green Kale ($3.00) – Sauté with onions and garlic, use in soup, or make a kale and cabbage salad, see recipe.

2 Dried Sweet Onions ($2.25)

☐  Red Cabbage ($6.00) – Try making coleslaw with fresh mint and golden raisins or make kale and cabbage salad, see recipe.

☐  Italian Parsley ($2.00) – This bold, hearty herb is delicious in salads and dressings and it also makes a nice pesto, see recipe.

☐  2 lbs Big Beef Tomatoes ($6.00)

Box Market Value: $37.00

 

Recipes

Loaded Cornbread

I made cornbread for the first time in a long time last week and I forgot how delicious it is! I adapted the recipe by adding grated cheese, fresh corn cut off the cob (raw), scallions, and chipotle powder. I don’t often cook with buttermilk but it is worth getting for this recipe. Incorporate chopped peppers, onions, herbs, dried spices or other flavors. The possibilities are endless!

Ingredients

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk

Preparation

  1. Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
    In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
  2. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
  3. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

I prefer to bake cornbread in a cast iron skillet. Leave it in the oven as it preheats and pour the batter in when the skillet is hot out of the oven.

Read More: FoodNetwork

 

Kale and Red Cabbage Slaw with Turmeric Tahini Dressing

Ingredients

  • 1 Red cabbage
  • 1 bunch Fresh kale
  • 1/2 cup Toasted hazelnuts
  • 1 tablespoon Poppy seeds
  • 2 tablespoons Tahini
  • 1 tablespoon Organic raw honey
  • 1/2 cup Fresh lemon juice
  • 1 tablespoon Extra virgin olive oil
  • 1/2 teaspoon Sea salt
  • 1 teaspoon Turmeric powder

Preparation

  1. Chop the red cabbage in the food processor and use a knife to roughly chop the kale (do not remove the stems, as they’re also loaded with nutrients). Place both in a big bowl. Serve garnished with toasted hazelnuts.
  2. Place the dressing ingredients in a blender and process to obtain a smooth paste.
  3. Pour it over the veggies, add the poppy seeds and stir to combine.

Read More: Food52

 

Parsley Thyme Pesto

Ingredients

  • 1 1/2 cups Italian flat-leaf parsley
  • 1/2 cup thyme leaves
  • 1/2 cup Parmesan cheese, grated
  • 1 lemon, zested
  • 1/2 cup toasted walnuts
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • Salt

Preparation

Combine parsley, thyme leaves, lemon zest, Parmesan, walnuts, and garlic in a food processor. When finely chopped, add olive oil in a steady stream until pesto is smooth. Season to taste with salt.

Read More: Food52