November 5th Rainy Day Recipes

Thanks to everyone who was able to visit us at market yesterday! One of the perks of setting up a market booth before dawn is getting to watch the sun rise over our vegetable stand, a beauty that I wish more market goers could witness. Once the sun did rise, we sampled up two lovely sautés for people to munch as they escaped from the rain under our tent.

  • Romanesco sautéed with Purple Hazi Carrots
  • Delicata Squash sautéed with Poblanos and Anaheim Peppers

Romanesco sautéed with Purple Hazi Carrotsimg_3100-2

We all eat with our eyes, and for this very reason it is important to not only make food delicious, but to make it beautiful as well. A meal can do so much more than simply sustain us. A meal can be art, a political statement, and a simple joy to be shared with friends and family. Romanesco, maybe more than any other vegetable provides us the opportunity to eat art, and visually it looks even more amazing when balanced with bright purple carrots. Customers were stealing bites out of the pan before I even finished cooking, so the picture at right shows the half-eaten dish.

  • INGREDIENTS:
    • 1 Sweet Onion, sliced thin
    • 1 head Romanesco, broken into pieces
    • 4-5 Purple Hazi Carrots, sliced into discs
    • 1/2 head Elephant Garlic, chopped finely (Goodfoot Farm)
    • Olive oil
    • Salt to taste
  • DIRECTIONS:
    • Broccoli and Romanesco look and taste nicest in a sauté if you maintain their form throughout the cooking process. The shapes that we chop things into change their texture and flavor. So instead of “chopping” it, try to use your knife to cut off individual little trees. Set aside.
    • Slice the ends of your sweet onion and cut in half before making thin slices. Yesterday was probably the last day that we’ll have sweet onions, as their high sugar content doesn’t make them ideal for storing.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the onion and let cook about 2 minutes.
    • Add in the romanesco and let cook covered 3-5 minutes.
    • While that’s cooking, slice up your carrots into thin discs. Often times purple vegetables end up becoming washed out after you cook them, but these Purple Hazi carrots retain their vibrant color in the cooking process. Add into the pan and continue to cook covered another couple minutes while you chop garlic.
    • Finely chop the elephant garlic and add it along with 1-2 pinches salt. Let cook another 3-5 minutes uncovered until the romanesco and carrots are cooked but still have some crunch.
    • Enjoy!

Delicata Squash sautéed with Poblanos and Anaheim Peppersimg_3097-2

  • INGREDIENTS:
    • 1 Delicata squash, sliced into half-moons
    • 3-4 Poblano peppers, sliced thinly
    • 2 Red Anaheim peppers, sliced thinly
    • 1-2 large shallots, chopped finely
    • 1/2 head Elephant Garlic, chopped finely (Goodfoot Farm)
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Cut the ends off your delicata squash to make a flat surface, then stand it on end and slice it in half lengthwise. Use a spoon to remove the seeds. Make thin half-moon slices down the delicata. Set aside.
    • Finely chop the shallots and garlic.
    • 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 sliced delicata and let cook covered about 4-6 minutes.
    • Chop the poblanos and Anaheims in half and rip out the seeds and stem (make sure to wash your hands after touching the spicy seeds). Chop each half into thin slices.
    • Add the poblanos, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Let cook a couple more minutes to desired softness. Add more salt to taste, and enjoy! Customers last year said this dish was a hit at Thanksgiving. Personally, I love to eat it for breakfast with hot sauce, melted cheese, and a fried egg on top.

October 29th Market Recipes ft. Romanesco

Our brassicas are loving this crisp autumn weather! The brassica family is home to many fall favorites, such as romanesco, kohlrabi, radishes, and cabbage. Sadly I wasn’t able to take pictures before our samples were gobbled up yesterday, so I’ve included some other market photos for your viewing pleasure. Here’s what we sampled up downtown in the cool sunshine:

  • Watermelon Radishes, raw (October 8th Post)img_2948-2
  • Black Radishes, raw (October 8th Post)
  • Romanesco with Leeks and Chard Stem
  • Gill’s Golden Pippin Acorn Squash with Pimento Peppers

Romanesco with Leeks and Chard Stem:

Romanesco, although commonly thought of as a type of cauliflower, is actually just as separate from cauliflower as broccoli is. The formation and placement of leaves and other plant parts is called Phylotaxy, a process driven by the famous Fibonacci Sequence. Romanesco may be one of the only plants where the bare bones of this complicated mathematical form is visible and available for appreciation by the human eye. If you can bring yourself to cut into this beauty, Romanesco has an amazing nutty, cauliflower-like flavor.14656421_1322301794446585_2603067765083979695_n

  • INGREDIENTS:
    • 2 Leeks, sliced thin
    • 1 head Romanesco, broken into pieces
    • 1 bunch Chard, stems only
    • 1/2 head garlic, chopped finely (Beene Farm)
    • Olive oil
    • Salt & Pepper to taste
  • DIRECTIONS:
    • Broccoli and Romanesco look and taste nicest in a sauté if you maintain their form throughout the cooking process. The shapes that we chop things into change their texture and flavor. So instead of “chopping” it, try to use your knife to cut off individual little trees. Set aside.
    • Slice your leeks thinly. The entire leek is edible, even the dark green part! They cook down just the same.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the leeks and let cook about 2 minutes.
    • Add in the romanesco and let cook covered 3-5 minutes.
    • Remove the stems from your chard leaves by slicing them out individually with your knife. Once you have a pile of bright stems, slice them thinly and add them into the pan.  Let cook another 3-5 minutes. I don’t like to crowd romanesco with leafy greens so that their beauty can be most appreciated, so the chard stem is a nice addition that adds some color without stealing the spotlight. But do make sure to save your greens and use them for some other delicious meal!
    • Finely chop the garlic and add it along with 1-2 pinches salt and pepper. Let cook another 3-5 minutes uncovered until the romanesco is cooked but still has some crunch.
    • Enjoy!

Gill’s Golden Pippin Acorn Squash with Pimento Peppers:

Acorn squash is the one winter squash that I grew up eating, which is strange since it is notoriously the blander of the squashes, requiring hefty quantities of butter and brown sugar to make it exciting. But the past two years we’ve been growing a new type of acorn squash that is supposed to put those bland old acorns to shame, with an intensely sweet flavor more like a delicata. It’s tiny, it’s golden, it’s Gill’s Golden Pippin. And because winter squash is always amazing when paired with peppers, I paired the sweet acorn with one of our sweetest pepper varieties, the pimento. Not only do we still have pimentos when it’s almost November, but they are still tasting as good as they did in the middle of August. 20161029_183524

  • INGREDIENTS:
    • 2 shallots, chopped fine
    • 2 Gill’s Golden Pippin Acorn Squash, sliced thin
    • 4 Pimento peppers, sliced thin
    • 1/2 head garlic, chopped finely (Beene Farm)
    • Olive oil
    • Salt & Pepper to taste
  • DIRECTIONS:
    • Slice off the ends off your acorn squash and then slice them in half. Scoop out the seeds, and slice lengthwise once more so that you have quarters. Make thin slices down the quarters and set aside.
    • Slice your pimento peppers in half and rip out the seeds and stem. Make thin slices down each pepper half and set aside as well.
    • Finely chop the shallots and garlic.
    • 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 sliced pimentos and let cook covered about 3-5 minutes.
    • Add the acorn squash, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Remove the lid and cook another 3-5 minutes until at desired softness. Add more salt and pepper to taste, and enjoy!

 

2016 CSA – Week 18: After the Harvest

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CSA Newsletter – Week 18


After the Harvest

I said my goodbyes to a house of heirloom tomatoes as I helped clear it out for the next planting. It is another reminder of the changing seasons and another reminder that a farmer’s work is never done!

When we harvest many of our crops, such as beets, turnips, potatoes, more often than not, the whole plant is harvested and the field is pretty much cleared and ready to be turned over to the next crop in the rotation. Sometimes, we add an amendment or two and then we turn over the soil and prep it to receive the next planting.

However, some crops require more work before the ground is ready for the next planting. Crops such as tomatoes, eggplant, and cucumbers that are harvested continuously often require trellising infrastructure. Once the crop is done producing, the plant matter, up to 10 ft. tall, must be uprooted and hauled away. This can be a messy job as there are inevitably some rotting vegetables in the houses as well. The trellising setup must be dis-assembled and any drip irrigation must be removed. Only then can the soil be prepared for the next planting.

It’s a lot of work but I think that we can agree that the delicious results are worth the extra effort!

 

Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Huckleberry Gold Potatoes ($3.00) – Beautiful purple potatoes with yellow flesh that is creamy and buttery. Great as mashed potatoes, roasted, or baked.

☐  Scarlet Kabocha Squash ($4.50)

☐  1 lb Sunchokes ($4.00) – These knobby tubers caramelize beautifully when roasted. See recipe.

☐  Bok Choy ($3.00) – This beautiful, Asian vegetable is delicious in stir-fries and soups.

☐  2 Colored Peppers ($1.25)

☐  1 Bunch Colored Carrots ($3.50)- This bunch of carrots not only beautiful but they are just as delicious as they look!

   Romanesco ($6.25) – This fractal vegetable is beautiful and delicious! It is in the brassica family and is related to broccoli and cauliflower. Blanch it in boiling water and then shock it under cold water or in an ice bath. Us it in stir-fries, salads, or grill it!

☐  1 Dried Sweet Onion ($0.75)- Sweet onions don’t store as well as other varieties. It is delicious raw in salad, sautéed with greens, or in soup. 

  1 Dried Red Onion ($0.75)

☐  3 Roma Tomatoes ($3.00) – These tomatoes are great for sauce, soups, or roasting. They have firm flesh and are less juicy which lends itself to cooking but they are also delicious in salsa. If you want to save them for soups or sauces for winter, you can freeze the tomatoes whole.

 Box Market Value: $32.00

 

Recipes

Creamy Kabocha Squash Polenta

 I tend to roast squash and eat with a little butter and salt, but if you wanted to incorporate it in a dish, polenta is a perfect base.

 Ingredients

  • 1 Kabocha Squash
  • ½ cup cream
  • 2 cups polenta
  • 2 oz parmesan, grated
  • ¼ tsp nutmeg
  1. Remove stem from squash. Halve, scoop seeds, and bake face down in 1/2″ water at 400 F until tender, 20-30 minutes. Allow to sit for about 10 minutes. Scoop flesh into bowl with an immersion blender or blender. Add the cream and blend to get a thick and very smooth purée. Season with salt.
  2. Bring 3 cups water to a boil with 1 t salt. Stir in polenta and stir until your arm wants to fall off – about 30 minutes. Try to stir as much as possible as it makes it creamier. At around the 20-minute mark, stir in the kabocha and cheese. Season with nutmeg and white pepper and salt to taste.

Read More: Food52

 

Roasted Sunchokes

This knobby tuber caramelizes wonderfully when roasted.

Ingredients

  • 1 lb Sunchokes, scrubbed
  • ½ tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped Italian or curled parsley (optional)

Instructions

  1. Preheat oven to 450 degrees
  2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
  3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
  4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
  5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

Read More: OliveandHerb

 

Sautéed Romanesco with Garlic

Any fresh vegetable sautéed is bound to be delicious. I find that with most things, getting them a little color or even char greatly enhances their flavor and texture. In addition to sautéed garlic, try incorporating caramelized onions or shallots into this recipe.

Ingredients

  •  1 head of Broccoli Romanesco, cut into bite size pieces
  • 1 tbs olive oil
  • 1 good pinch of salt
  • 2 cloves of garlic, pressed and mixed with 1 tbs water
  • Parmesan or Romano cheese to taste

  Directions

  1. Bring some well-salted water to a boil.
  2. Cook the Romanesco pieces until just tender, about 3 or 4 minutes
  3. Drain the broccoli pieces and run under cold water until they are cool.
  4. Heat the oil in a pan until it is a hot and begins to shimmer
  5. Add the garlic and for 30 seconds. It should start to smell good and garlicky.
  6. Now add the Romanesco and a pinch of salt and sauté for 2-3 minutes.
  7. Grate cheese over warm Romanesco and enjoy!

 

October 8th Market Recipes ft. Hakurei Turnips

This Saturday was one of my favorite markets of the season. It was a perfect autumnal Oregon day, complete with a misty morning and a beautiful sunny afternoon. Tis the season of cool days and warm sautés. This week I’m throwing in some photos of our market booth at the end of the recipes, everything was just too beautiful not to share. Happy cooking everyone! img_2948-2

  • Kohlrabi, raw (June 4th post)
  • Watermelon Radish, raw (right photo)
  • Black Radish, raw (right photo)
  • Hakurei Turnip: Raw & Tamari Stir Fry
  • Delicata Squash and Poblano Pepper, sautéed
  • Broccoli and Romanesco, sautéed

RECIPES:

  • Hakurei Turnip Tamari Stir Fry
    • For those of you who had the luxury of tasting these sweet treats in the spring, the rumors are true, Hakurei turnips are back in season. Raw, these turnips are soft and sweet and pure with fall magic. They can be eaten like an apple, added to a salad, or my favorite- used as a vehicle for dip. If you can stop munching them raw for a moment and use them in a stir fry, they are extremely satiating. There is no reason to not utilize the entire plant in the stir fry- the roots, stems, and leaves are all delicious and add to the meal.img_2947-2
    • INGREDIENTS:
      • 2 bunches Hakurei Turnips
      • 1-2 large shallots, chopped finely
      • 1/2 head Garlic, chopped finely
      • Olive Oil
      • Tamari
      • Salt
    • DIRECTIONS:
      • Finely chop the shallots and garlic and set both aside.
      • Remove the tails and tops from the Hakurei turnips, cut them in half, and then slice them thin.
      • 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 3-5 Tbsp of tamari and let cook another minute, allowing the tamari to reduce ever so slightly.
      • Add in your Hakurei turnips and the garlic at this point. Adding garlic later in the cooking process preserves its flavor, which you definitely want when you’ve spent the time to peel and mince. Let cook about 3 minutes.
      • Roughly chop the turnip greens and stems and add them into the sauté. Add another splash of tamari  and a pinch or two of salt and let cook 1-2 minutes.
      • Turn off the pan and add more salt and tamari to taste if needed. Serve as is or over rice.
  • Delicata Squash and Poblano Pepper, sautéed
    • This amazing dish can only be enjoyed in a small window of time when we still have summer peppers hanging on despite winter squash encroaching on our market shelves. It was a favorite last year at market and continues to be one of mine, as the smoky poblano flavor compliments the creamy sweet delicata so well.
    • INGREDIENTS:img_2958-2
      • 1 Delicata squash, sliced into half-moons
      • 3-4 Poblano peppers, sliced thinly
      • 1-2 large shallots, chopped finely
      • 1/2 head garlic, chopped finely
      • Olive oil
      • Salt
    • DIRECTIONS:
      • Cut the ends off your delicata squash to make a flat surface, then stand it on end and slice it in half lengthwise. Use a spoon to remove the seeds. Make thin half-moon slices down the delicata. Set aside.
      • Finely chop the shallots and garlic.
      • 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 sliced delicata and let cook covered about 4-6 minutes.
      • Chop the poblanos in half and rip out the seeds and stem (make sure to wash your hands after touching the spicy seeds). Chop each half into thin slices.
      • Add the poblanos, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
      • Let cook a couple more minutes to desired softness. Add more salt to taste, and enjoy! Customers last year said this dish was a hit at Thanksgiving.
  • Broccoli and Romanesco, sautéedimg_2954-2
    • INGREDIENTS:
      • 1 head Broccoli, broken into pieces
      • 1 head Romanesco, broken into pieces
      • 2-3 Carrots, sliced into discs
      • 1-2 large shallots, chopped finely
      • 1/2 head garlic, chopped finely
      • Olive oil
      • Salt
    • DIRECTIONS:
      • Broccoli and Romanesco look and taste nicest in a sauté if you maintain their form throughout the cooking process. The shapes that we chop things into change their texture and flavor. So instead of “chopping” it, try to use your knife to cut off individual little trees. Set aside.
      • Finely chop the shallots and garlic.
      • 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 broccoli and romanesco and let cook covered 3-5 minutes.
      • Slice up a few carrots just to add some color to the green sauté. Add them into pan along with garlic and 1-2 pinches salt. Let cook another 3-5 minutes uncovered until the broccoli and romanesco are cooked but still have some crunch.
      • Enjoy!

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Potato Varieties from left to right: Mountain Rose, Nicola, Rose Apple Finn Red Fingerlings, Purple Majesty, French Yellow Fingerlings

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