EASING OUT OF NOVEMBER? (PLEASE!)
We're bracing for high winds tonight (ugh), and I guess I'm feeling aware that my batteries need recharging in more ways than one. I'm craving a sense of ease and longing for a chance to reflect upon and dream about the seasons on either side of where we are. I'll get there--I've got a stack of cookbooks, old and new, calling my name, and each day, we open the mailbox to find another stack of super enticing seed catalogs. Sigh. What this really means is that is the perfect week for Delicata Squash if ever there was one. As I've shared before, Delicata has been coined the "Lazy Person's Winter Squash," and for slackers like me who never peel a darn thing and live for the simple joys of the Sheet Pan Dinner, Delicata is a godsend. We love them sliced and roasted up as Oven Fries, and they can be split into "boats" and stuffed with your favorite fillings. It is pretty much the closest thing to Zucchini that we can get outside of Summer, so fire up your oven, chop up some vegetables and to roasting. You'll earn yourself a big tray of prepared vegetables, and in the meantime, about 30 minutes of time for a good book.
Many Thanks,
Katie
IN THE CSA SHARES THIS WEEK:
- Delicata Squash
- Fuji and/or Macoun Apples
- Carrots
- Onions
- Kale
- Cauliflower and/or Romanesco
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.
HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand
HARE-RAISED:
- Salad Mix — SHARES ONLY THIS WEEK!
- Celeriac
- Parsnips
- Lettuce
- Kale
- Chard
- Celery
- Yellow Onions
- Eggs - Shares Only.
- Winter Squash
FROM BEYOND THE FARM:
- WA Organic Ambrosia, Honeycrisp, Prairie Spy, Granny Smith, Opal, Fuji, Gala & Macoun Apples
- NW Organic Cranberries, Cauliflower, Broccoli, Carrots & Cabbage
- Potatoes, Sweet Potatoes & many more!
- Organic Fruit: Oranges, Bananas, Limes, & Lemons (Meyer in Season!)
- Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
- Jody's Honey
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
SEASONAL RECIPES & HELPFUL TIPS
Roasted Cauliflower Four Ways - Cookie & Kate
ROASTED ROMANESCO WITH MEYER LEMON SALSA
Naturally Ella
1 Meyer lemon salsa recipe
1 small Romanesco head (see note)
1 large shallot
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Quinoa or Rice, for serving
CONTINUE TO RECIPE
PIZZA BEANS
Smitten Kitchen
2 tablespoons (30 ml) olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup (60 ml) dry white or red wine (optional)
4 ounces (115 grams) curly kale leaves, chopped or torn
2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
1 pound (455 grams) cooked firm-tender giant white beans
Up to 3/4 cup (175 ml) vegetable broth
1/2 pound (225 grams) mozzarella, coarsely grated
1/3 cup (35 grams) grated Parmesan
2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)
CONTINUE TO RECIPE
KALE AND APPLE SALAD
100 Days of Real Food
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon lemon juice- freshly squeezed
1/8 teaspoon salt
6 cups kale - torn, and big ribs removed and discarded
1/2 apple - cut into thin, 1" pieces
1/3 cup walnuts - chopped and lightly toasted
3 tablespoons blue cheese- crumbled
CONTINUE TO RECIPE
RISOTTO WITH ROASTED WINTER SQUASH
Martha Rose Shulman, NYT Cooking
1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
Salt to taste
1 ½ cups Arborio or Carnaroli rice
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper
CONTINUE TO RECIPE