Friday, December 16, 2011

Winter? Guess not....

It's December and it still has yet to dump snow all over us! Will we have a white Christmas? Hanukkah? Let alone a white Solstice? I guess we'll see. Good news for the veggies in the greenhouses and for our buyers, though! Our plants have been enjoying 50-70 degree weather in the cats on these uncharacteristically warm days. We've been farming in flop-flops and t-shirts! Okay, maybe that's a bit of a stretch.

Last week of Fall CSA! Pick up your shares at the Grant Wood Farmer's Market, in the Grant Wood Elementary School gymnasium. However, fresh, tasty produce will be available there at the Farmer's Market for everyone to buy!

What to expect:
  • Lettuce
  • Vitamin Greens
  • Braising Mix
  • Garlic
  • Onions
  • Daikon Radishes
  • Squash
  • Potatoes
A reminder to you all that our 2012 season CSA signup will be coming soon....look out! We will also be putting together a survey for all of you, so we can receive some of your feedback to help us out in Summer 2012!


Recipes:

Butternut and Apple Harvest Soup

(www.allrecipes.com)


  • 2 tablespoons butter
  • 2 large leeks (white and pale green parts only), chopped
  • 1 large onion, chopped
  • 1 large potato, peeled and cubed
  • 2 cups cubed butternut squash
  • 1 cup diced carrots
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
  • 1 quart chicken stock (optional)
  • 1/4 cup dry white wine (optional)
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives
1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Furofuki Daikon Recipe

(from www.saveur.com)

Perhaps a bit more on the exotic side and calling for ingredients whose names I don't understand, but it still sounds quite tasty! Other root vegetables like parsnips, rutabaga, turnips or kohlrabi can be used to substitute the daikon radish.

  • 2" square piece konbu (dried sea kelp)
  • Pinch salt
  • 9" piece daikon, peeled, trimmed, and cut crosswise into eight 1"-thick rounds
  • O cup white miso
  • 3 tbsp. sake
  • 2 tbsp. mirin (sweet rice wine)
  • 1 tbsp. sugar
  • 1 egg yolk
  • 3 tbsp. dashi
  • 1" piece ginger, peeled and grated
1. Cut out a circle of parchment paper just large enough to fit inside a wide medium pot, then cut a 1/2" vent hole in center and set paper aside. Put sea kelp, 8 cups water, and salt into the wide medium pot and bring to a simmer over medium heat. Add daikon and return to a simmer. Lay parchment paper circle on surface of liquid in pot, reduce heat to medium-low, and gently simmer until daikon is soft when pierced with the tip of a small sharp knife, 50–60 minutes.

2. Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute. Gradually add sake, then rice wine, stirring until smooth. Add sugar and egg yolk and cook, stirring constantly, until sauce is thick and creamy, 1–2 minutes. Stir in dashi and ginger.

3. Using a slotted spoon, transfer daikon, one of the cut sides up, to 8 small bowls and discard cooking liquid. Spoon some of the miso sauce on top of each piece of daikon, spreading it out with the back of the spoon to cover top of daikon completely.

Enjoy, and we'll see you at the Farmer's Market!

***

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

echocsa@gmail.com
(319)325-3910

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