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:
- Vitamin Greens
- Braising Mix
- Daikon Radishes
- 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
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.
- 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
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!