In the CSA share this week:
- Brussels Sprout Tops
- Russet Potatoes
- Leeks
- Delicata and/or Gold Nugget Squash
- Choose a Root
- Bosc Pears
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.
Hello All,
On Friday night, Mark and I joined the wonderful people at PCC Farmland Trust for a farm-centric happy hour hosted by Patagonia and Hot Cakes of Ballard. In addition to all of the lovely flannel, and the scrumptious molten chocolate cake, we were surrounded by folks who love farms and want to keep them farming. Even Patagonia's beer on tap was made of Kernza, a perennial wheat that is a major soil builder. It was that kind of night. Thank you so much to those of you who stopped by to visit, share, donate and/or give your time. Hazel managed to dance the night away, and she's looking forward to doing it again when we co-host a summer kickoff event right here atWild Hare in June. I'll keep everyone posted as details firm up.
The only dancing we're doing today is on account of rain. It is sure getting soggy out there for this week's harvest of Brussels Sprout Tops. If you haven't enjoyed the leafy tops of a Brussels Sprout plant, and even if you have I guess, you're in for a real Winter treat this week. Imagine all of the flavors of a brussels sprout in big-leaf form. I've taken a liking to raw brussels sprout dishes, and while I love the way they taste, I don't necessarily like the work that goes into shredding or shaving tiny sprouts. The sprout tops on the other hand give you all of the sprout flavor in a larger flat leaf that you can roll up, slice, shred, chiffonade or what have you. Mark and I really enjoyed a salad when we were out the other night that was made of shaved sprouts, quinoa and curry-pickled turnips. I'm going to attempt copying it at home with the big leaves instead. If raw isn't your thing, you can cook like a collard if you want. But one of my favorite ways to enjoy them, which Hannah of Two Kitchen Collision devised, has you use the leaves as wrappers for a tiny quinoa tacos (recipe below). I've included the recipe, as well as a few other ideas for using winter vegetables to revamp Taco Tuesday in the recipe section below. Even when my family thinks they couldn't possibly eat another roasted squash or root, tortillas have a way of changing their minds. Or somehow, on the reverse, stuffing typical taco fillingsinto a squash or leafy green seems to do the trick.
Have a Great Week!
Katie
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 (limited)
- Celeriac
- Carrots
- Greens
- Eggs
- Winter Squash
FROM BEYOND THE FARM:
- WA Organic Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Concorde & Bosc Pears
- Organic Broccoli, Fennel, Roots & Cabbage
- NW Organic Roots, Potatoes & Onions
- Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, TDE Tangerines, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
- Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
- Jody's Honey--in stock!
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
SEASONAL RECIPES
KALE & BRUSSELS SPROUT SALAD WITH
WALNUTS, PARMESAN & MUSTARD-LEMON DRESSING
Once Upon a Chef
For the Salad
1 cup walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
CONTINUE TO RECIPE
SHAVED BRUSSELS SPROUTS SALAD
WITH DELICATA SQUASH
Edible Seattle
1 clove garlic, finely minced
2 tablespoons sherry vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup
1/4 cup plus 2 tablespoons extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 medium delicata squash (about 1 pound), halved lengthwise, seeded, and cut into 1/4-in slices
1 small red onion, halved lengthwise, and cut into 1/2-in slices
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
kosher salt
freshly ground black pepper
3 cups water
1 1/2 cups einkorn berries, rinsed
2-ounce chunk pecorino cheese
1/3 pound Brussels sprouts, trimmed and shaved on a mandoline
1/3 cup fresh chives, finely chopped
2/3 cup toasted hazelnuts, chopped
1 teaspoon lemon zest
kosher salt
freshly-ground black pepper
3 tablespoons chopped Italian parsley
ROOT VEGGIE TACOS
WITH CILANTRO SALSA VERDE
Andrea Bemis for Barre3 Magazine
1 bunch multicolored carrots
2 large turnips
1 medium celery root
1 parsnip
3 Tbs. olive oil
½ tsp. cumin
1 tsp. whole coriander seeds (crushed in mortar and pestle or spice grinder)
1 bunch cilantro
½ fresh red chili pepper (cayenne, jalapeño, and cherry bomb are all great)
Salt, to taste
1 lime (plus more lime quarters for squeezing on top)
8 corn tortillas
¼ head red cabbage (thinly sliced)
¼ cup toasted peanuts
4 scallions (cut into thin rings)
CONTINUE TO RECIPE
BRUSSELS & QUINOA TACOS
Two Kitchen Collision
1/4 of an onion, diced
3 cloves garlic, minced
1 green chili or 1/2 jalapeno, minced
2 cups quinoa, cooked
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 can black beans, rinsed and drained
1 tomato, diced
Cilantro
Avocado Lime Sauce
8 Brussels leaves (any type of green will work, collard, Swiss chard, broccoli...)
CONTINUE TO RECIPE
DELICATA SQUASH TACOS WITH BLACK BEANS
Naturally Ella
1 small delicata squash
1 tablespoon olive oil
1 tablespoon adobo seasoning
Black Beans
1 cup black beans with liquid
1 tablespoon lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon Salt
4 to 6 tortillas, warmed
1 ounce crumbled goat cheese
minced cilantro
minced red onion
lime juice- for serving
CONTINUE TO RECIPE
SWEET POTATO, PEAR & LEEK SOUP
WITH SPICED CROUTONS
Floating Kitchen
2 tablespoons extra-virgin olive oil
4 cups peeled and cubed sweet potatoes
1 cup thinly sliced leeks
1 pear, cored and chopped
2 garlic cloves, roughly chopped
1 tablespoon peeled and chopped fresh ginger
1 tablespoon tomato paste
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. curry powder
1/4 tsp. paprika
4 cups vegetable stock
About 1 cup Almond Milk
2 tablespoons fresh parsley, roughly chopped
4 cups cubed bread (a rustic Italian or French loaf works best)
3 tablespoons extra-virgin olive oil
1/2 tsp. curry powder
1/4. tsp. paprika
1/4. tsp. ground ginger
1/4. tsp. garam masala
1/4. tsp. black pepper
CONTINUE TO RECIPE
