Monthly Archives: October 2014

What’s in the Box for October 28 – 31, 2014

Super Scary Edition

Mysterious absence – Linda and Steven are going to be missing the week of Thanksgiving (Nov 25-28).  No boxes that week. No one seems to know why.

In this week’s box we have:

  • Mountain Rose poltergeist potatoes
  • Delacata squished squash
  • Jolene’s Blood Red and Ghoulish Golden Marconi peppers
  • Dinosaur kale OR RIP rapini
  • spine-chilling salad reds and greens
  • zombie arugula
  • herbs – monster mint and rogue rosemary*

*Are your herbs becoming cadaverous or skulking about in the back of your fridge?  Here’s a little trick to turn those extra herbs into a, ahem, treat.  Just put the herbs you don’t use on a paper plate and let them dry at room (but not crypt) temperature, keeping them away from strong light (they like it dark, very dark indeed).  When dry, put your potion in an air-tight jar to keep for up to one year (or until the goblins are out again).

–posted by Steven

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Recipe: Winter Squash Soup with (Less) Red Chile and Mint

That colorful squash in your CSA box this week is a Carnival Squash.  It is a cross between Sweet Dumpling and Acorn squash.  You can use it the same way you would use acorn or butternut.

This week’s recipe is from Food52, and was adapted by Nicholas Day from Deborah Madison’s Vegetable Literacy.

Click on the picture to visit the full article.

Winter Squash Soup with (Less) Red Chile and Mint

Photo credit: Ryan Dausch

 

Lightly adapted from Deborah Madison’s Vegetable Literacy. Key changes: 1) I have used her variation of simply roasting the squash (instead of peeling and chopping it). 2) Far less red chile. (If you like, feel free to add a couple more teaspoons.) What you want, as Madison stresses, is not chili powder, which is a blend, but pure ground chile. Look for a mild or medium ground chile; a hot chile will smother the other flavors here. Also, if you don’t have any cheesecloth for the spice sachet, a folded and tied coffee filter will do the job.

Ingredients

  • 2 pounds or more of winter squash
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons basil, chopped
  • 1 tablespoon mint, chopped
  • 1 3-inch cinnamon stick
  • 1/2 teaspoon red chile powder
  • 4 cups vegetable or chicken stock, or water
  • 12 coriander seeds, 12 black peppercorns, and 4 whole cloves, all tied in a cheesecloth sachet
  • 2 tablespoons heavy cream
  • A handful of sliced mint for garnish

Procedure

  1. Preheat the oven to 375 degrees. Cut the squash in half, scoop out the seeds, and roast on a baking sheet until soft, about 35 minutes. After it cools slightly, measure out about 2 cups worth.
  2. In a soup pot, warm the oil over medium heat. Add the 2 cups of squash, onion, basil, and mint and cook, stirring frequently, for about five minutes. Then add the cinnamon stick and the chile powder, followed by the stock, the spice sachet, and salt to taste. Bring to a boil, then lower the heat to a simmer and cook, partially covered, for about 20 minutes, or until the flavors have melded.
  3. Remove the cinnamon stick and the spice sachet and puree until smooth. Reheat the soup gently, then stir in the cream. Serve with a topping of fresh mint.

Notes

  • Serves 4-6.

–posted by Steven

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What’s in the Box for October 21 – 24, 2014

In this week’s box we have:

  • Mountain Rose potatoes
  • Carnival squash
  • Jolene’s red and Gatherer’s Gold
  • Lacinato kale OR bloomsdale spinach
  • salad reds and greens
  • arugula
  • Bearss limes
  • herbs – mint, chives, and tarragon

–posted by Steven

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Recipe: Easy Coleslaw

Here at the farm we really love cabbage.  We find a way to use it in nearly all of our Mexican food dishes, and we put it in most of our soups.  Recently I asked Linda if she could find a recipe for coleslaw that wasn’t so sweet and thick with dressing.  She found this one on chow.com and it’s a real winner.  You can eat it as a salad, put in on a sausage or hot dog sandwich, mix in with whole grain bowls, or use it in your tacos.  And yes, you will be getting more cabbage from us during the cooler seasons.

Note: we ended up using about half of the vinegar the recipe calls for, and it was plenty tangy.

Click on the picture to see the full article.

Easy Coleslaw

Photo credit: chow.com

 

A tasty coleslaw recipe is easy to make. Start by salting the cabbage and letting it sit to help draw out some of the moisture that plagues most coleslaw. And the dressing here is light and creamy with a vinegary punch. For some flair, add chopped fresh herbs like parsley, chives, or dill.

Ingredients

  • 1 small head of green or red cabbage (about 2 pounds)
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 1/4 medium red onion, finely chopped
  • 1/4 cup cider vinegar
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon caraway or celery seeds
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 medium carrots, peeled and grated on the large holes of a box grater

Procedure

  1. Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
  2. Place cabbage in a large colander set over a large bowl or plate, sprinkle with measured salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or two in the bowl to weigh it down. Let sit until cabbage has released about 1/4 cup of moisture, at least 1 hour.
  3. Meanwhile, place onion and vinegar in a small bowl and stir to combine. Let sit until cabbage is ready.
  4. Place mayonnaise, sour cream, mustard, sugar, caraway or celery seeds, and measured pepper in a large bowl and stir to combine.
  5. When cabbage is ready, squeeze large handfuls to release any excess liquid and place in the large bowl with the dressing. Add grated carrots and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.

Notes

  • Difficulty: Easy | Total Time: 1 hr 10 mins | Active Time: 10 mins | Makes: About 2 quarts

–posted by Steven

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What’s in the Box for October 14 – 17, 2014

In this week’s box we have:

  • Purple Viking potatoes
  • Broccoli Romanesco or Farao cabbage
  • red globr onions
  • Topeppo rosso OR (Jolene’s red and Gatherer’s Gold)
  • Lacinato kale OR rainbow chard
  • salad reds and greens
  • Maxibel filet beans
  • green onions
  • herbs – rosemary and thyme

–posted by Steven

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What’s in the Box for October 7 – 10, 2014

In this week’s box we have:

  • Mountain Rose potatoes
  • leeks
  • Broccoli Romanesco or Farao cabbage
  • heirloom tomatoes
  • red cippolini onions
  • Gypsy peppers
  • Lacinato kale OR bloomsdale spinach
  • filet beans OR Romano beans
  • Napoli carrots
  • herbs – rosemary, chives, and thyme

Note: the heat fried the lettuces.  We hope to have some again soon.

–posted by Steven

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Recipe: Buckwheat Zucchini Muffins

How about ending the summer squash season with something a little different?

This week’s recipe is from Food52 and was submitted by contributor yummy supper.

Click on the picture to visit the full article.

Buckwheat Zucchini Muffins

Photo credit: yummy supper

 

Believe it or not, buckwheat is not wheat, nor is it even a glutinous cousin of wheat. This sandy-looking grain is actually a relative of sorrel and rhubarb, which is great news for those of us who need to keep gluten out of our kitchens or for anyone looking to explore alternative grains.

These buckwheat muffins are fluffy, incredibly moist, and packed with nutritious ingredients like eggs, oats, grated zucchini, and walnuts, not to mention the fact that buckwheat is packed with protein. The recipe is dairy-free as well. A truly healthy treat!

Recipe and photo from my new cookbook, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore

Ingredients

  • 2/3 cups 100% buckwheat flour
  • 1/2 cup oat flour (gluten-free folks: Make sure your oat flour is certified gluten-free!)
  • 3/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 2/3 cups honey, melted and cooled
  • 1/3 cup coconut oil, melted and cooled
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 1/4 cup packed shredded zucchini, patted dry with a paper towel
  • 2/3 cups chopped walnuts

Procedure

  1. Preheat the oven to 350° F. Line a 12-cup standard muffin pan with paper muffin cups. Sift together the buckwheat flour, oat flour, salt, baking powder, baking soda, and cinnamon in a small bowl.
  2. In a stand mixer with the paddle attachment, or using a large bowl and hand mixer, whisk the eggs. Add the honey, coconut oil, molasses, and vanilla. Mix to blend. Slowly pour in the dry ingredients as you continue mixing. Finally, stir in the zucchini and walnuts.
  3. Pour your batter into the lined cups, using all the batter to fill them. Bake for 22 to 25 minutes. You’ll know the muffins are done when the top centers are cooked through and no longer sticky to the touch. Cool on a rack.
  4. I particularly like these muffins with a smear of cream cheese on top.

Notes

  • Makes 12 muffins.

–posted by Steven

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