WARM WISHES FOR A HAPPY THANKSGIVING
For the 17 years that I've known him, Mark has been known to greet the Thanksgiving holiday with more joy than any other day of the year. And I don't know what it is, but with each year, we have a little bit more to be thankful for, and with every year, I know that I appreciate this time for new reasons. At a time when there's not as much good news to go around as I might like, it is truly precious to celebrate a food holiday with folks at the end of November. I love hearing about folks' traditions, favorite recipes and proclivities (especially the ones involving gelatin). The next couple of days will mark our final harvest push before we all get to take some downtime with the friends and family members that we don't get to spend much time with during the growing season. But before all that, there are Brussels Sprouts, Braising Greens and little Gold Nugget Squash to prep for the table. If I don't see you at the farm this week (and that would be a shame!), have a comforting and relaxing holiday. We are thankful for YOU and what you bring to this farm.
Many Thanks,
Katie, Mark & Hazel
IN THE CSA SHARES THIS WEEK:
- Brussels Sprouts
- Braising Greens
- Garlic
- Yukon & Russet Potatoes
- Carrots
- Delicata, Sweet Dumpling and/or Gold Nugget Squash
- Frozen Blueberries
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
After last week's frost, it looks like we can only open up 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
- Winter Squash
FROM BEYOND THE FARM:
- WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, MacIntosh & Macoun Apples
- NW Organic Cranberries, Carrots & Cabbage
- Organic Cabbage, Potatoes, Sweet Potatoes & many more!
- Organic Fruit: Oranges, Bananas, Limes, & Lemons
- Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
- Jody's Honey--tbd
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
- Handwoven Market Baskets
SEASONAL RECIPES & HELPFUL TIPS
- HOW TO MAKE A CLASSIC PUMPKIN PIE FOR THANKSGIVING - THE KITCHN
- HOW TO MAKE VEGAN CREAM CHEESE & VEGAN PUMPKIN CHEESECAKE - REPLENISH PDX
- PIES BY THE SLICE OR SLAB-SMITTEN KITCHEN
- ANTHONY BOURDAIN'S CRANBERRY RELISH- EPICURIOUS
HONEY LIME GOLD NUGGET SQUASH
Katie Green, adapted from ReBar Modern Food
1 Gold Nugget Squash
1/2 Stick Butter
1 T Honey (Thank you Jody!)
Juice of 1 Lime
1/2 to 1 tsp Salt (depending on your taste preference)
Preheat oven to 350 degrees. Cut squash in half, scoop out seeds and strings and put a pat of butter into the cavity of each squash half. Sprinkle halves with salt lightly, and bake, flesh side up in the oven for 35-40 minutes. Remove and allow the halves to cool.
Scoop the now softened flesh from the squash skins, place in a bowl and add the remaining ingredients. Mash until combined and season with salt to your liking. (I like the texture a bit more coarse, but if you want a more smooth consistency, you can work the ingredients in a food processor). To reheat, spread the mixture into the bottom of a baking dish and bake for 15 minutes at 350 degrees, or until heated through. Serve hot.
KALE & CARAMELIZED ONION STUFFING
Smitten Kitchen
1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread
1/2 cup olive oil, divided
3 tablespoons unsalted butter, divided
3 medium yellow onions, thinly sliced in half-moons
Kosher salt
1/2 teaspoon sugar or honey
2 tablespoons sherry vinegar
1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks
2 garlic cloves, minced
2 cups vegetable, chicken or turkey broth, divided
Red pepper flakes, to taste
2 tablespoons sherry
CONTINUE TO RECIPE
KALE & BRUSSELS SPROUT SALAD
WITH WALNUTS, PARMESAN & LEMON- MUSTARD DRESSING
Once Upon a Chef
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
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
CREAMED BRAISING GREENS
Julia Moskin, The New York Times
6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens like collards, kale, chard or mustard, stemmed and finely shredded.
CONTINUE TO RECIPE
COCONUT KALE
Sam Sifton, The New York Times
3 bunches kale
3-13 1/2-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
¼ cup freshly squeezed lemon juice
CONTINUE TO RECIPE
DELICATA SQUASH WITH THANKSGIVING STUFFING
Healthy Seasonal Recipes
3 large delicata squash
4 slices day old multi-grain bread, crusts removed and cubed (about 3 cups or 5 oz.)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 small apple, peeled and diced
1 large shallot, minced
¾ cup finely chopped celery
1 ¼ cup vegetable broth
1 egg
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon pepper
½ cup unsalted pepitas (pumpkin seeds), toasted
CONTINUE TO RECIPE
SUPERFOOD CRUNCH SALAD
WITH HOMEMADE BALSAMIC APPLE VINAIGRETTE
Oh She Glows
For the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon pure maple syrup, or to taste
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon fine grain sea salt
Freshly ground black pepper, to taste
For the salad:
8-10 cups stemmed and shredded Lacinato (dino) kale (2 bunches)
1 pear, thinly sliced and chopped
1/2 cup pomegranate arils (or pear slices!)
1/4 cup pepita seeds
3-4 tbsp large flake coconut
1-2 tbsp hemp hearts
1-2 teaspoons black sesame seeds (optional)
sprinkle of cinnamon
CONTINUE TO RECIPE
