2016 CSA – Week 20: From the Field to the Fridge

csa-week-20-graphic

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

 

Recipes

Pumpkin Pie

 For the Crust

  • 3 cups raw pecans
  • 6 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • 12 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.

 

Roasted Radishes

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!

Ingredients

  • 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
  • Salt
  • 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

Ingredients

  • 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

Preparation

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

 

2016 CSA – Week 14: Tomatoes Aplenty

csa-week-14-graphic

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

2016 CSA – Week 12: Picked by Hand, Ripe off the Vine

CSA Week 12 Graphic

CSA Newsletter week 12


Picked by Hand, Ripe off the Vine

Harvest time is in full swing and it sure is lovely to see the bounty of delicious food all over
the farm, and beyond! With such a volume of produce all around us, it is easy to forget that
everything is harvested by hand, when it is ripe. That means that each ear of corn is touched to check for
maturity and a full ear before it is picked. Each watermelon is tapped for the telltale thud of
ripeness. Each pepper is evaluated for the perfect coloration. Each green bean is selected for crispness
and maturity. Wow, that is a lot of work and a lot of hands!

Many hands are the nature of our organic agriculture system. Careful, skilled hands work hard
to pick, plant, and grow the best produce for recipients such as you, every day. The quality of the
produce that results from all of our hard work is the ultimate reward.

Here’s to savoring each and every bite. Enjoy!

-Lily, CSA Coordinator

Table of Box Contents
☐  Lettuce ($2.00)
☐  1½ lbs Yellow Potatoes ($2.25)
☐  2 Pimento Peppers ($2.25) – A thick walled, deep red sweet pepper that is often found canned in the grocery store. Delicious as pimento cheese or in any recipe calling for red pepper.
☐  2 Italian Peppers ($1.25) – Grill or broil and use in soups, sandwiches, dips, or salad.
☐  1 Bunch Basil ($3.00) – Delicious with tomatoes, as pesto, or as basil butter. See recipe!
☐  1 Golden Crown Watermelon ($6.00)
☐  1 Dried Red Onion ($0.50)
☐  2 Dried Sweet Onions ($1.75) – Serve fresh in salads, on sandwiches, or caramelize and serve with sautéed veggies.
☐  Bunch Carrots ($3.50)
☐  1 Head Napa Cabbage ($3.00) – Make an Asian slaw, stir-fry, spring rolls, or try making homemade kimchi
☐ 3 Big Beef Tomatoes ($6.00)
☐ 4 Ears of Corn ($4.00) – Delicious raw, grilled, or steamed. Try with basil butter! (See recipe)

Box Market Value: $35.50

 

The Lee Brothers Pimento Cheese

I was introduced to Pimento Cheese while living in North Carolina during
college. It is delicious on just about anything but is traditionally served
between to pieces of bread. Like many southern classics, there are many
regional variations so feel free to modify the recipe to your liking!
Ingredients

  • 8 ounces extra-sharp cheddar cheese, grated
  • ¼ cup softened cream cheese (2 ounces), pulled into several pieces
  • ½ cup roasted pimento peppers finely diced
  • 3 tablespoons Duke’s,store-bought mayonnaise (or make your own)
  • ½ teaspoon dried red chileflakes
  • Salt and freshly ground black pepper to taste

Preparation

  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Pimento cheese keeps in the refrigerator for 1 week.Read More: NYT Cooking

 

Basil Butter

Butter is delicious on just about everything and herbed butter is really delicious on just  about everything! Put this butter on grilled corn, toast, and just about anything else. This butter will keep for about a week or two.

Ingredients

  • 2 sticks unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt

Preparation

  1. Add the butter, basil, and salt to a food processer and blend.
  2. You may need to scrape down the sides once or twice.
  3. When the basil is finely chopped and the butter has a light green tint, it’s done.Read More: Food52

 

Napa Cabbage Salad with Sweet Tamari-Sesame Dressing

Napa Cabbage Salad Ingredients

  • 1 large head napa cabbage, washed and finelychopped
  • 4 scallions, trimmed and thinly sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 red pepper, seeded and cut into matchsticks
  • ½ to ¾ cup fresh cilantro leaves, roughly chopped
  • 2 to 3 tablespoons sunflower seeds (optional)
  • 1 to 2 tablespoons sesame seeds

Tamari-Sesame Dressing Ingredients

  • ¼ cup rice vinegar
  • 3½ tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari (soy sauce)
  • 1 tablespoon pure maple syrup or honey

Preparation

  1. In a large serving bowl, combine the cabbage, scallions, carrots, red pepper, and cilantro.
  2. In a small bowl, whisk together the rice vinegar, olive oil, sesame oil, tamari, and maple syrup
    or honey until emulsified.
  3. Pour the dressing over the salad, thoroughly toss to coat, and sprinkle with the seeds.Read More: Blissful Basil