CSA Pickups will be a little different this week than from the previous pickup! So listen up. We will still have pickups Friday at Tim's/Kirkwood School for Children, but it will be a bit later. CSA boxes will be dropped off there around 5:15 or later, but not too much later, and you can head there and pick them up then. Our Saturday pickup will be at the Trumpet Blossom Cafe in Iowa City at our little market stand we'll have set up there (we were there this last Saturday!) from 11:00 AM-2:00 PM. Those times may vary. We will have more official information later in the week, and once again, we will email you with the official news. Oh yeah...come visit us at the Trumpet Blossom Market this Saturday!
With that, I will bid you adieu. Don't forget to check out the following yummy Thanksgiving recipes! We'll have more for you next week! Stay warm everybody, and we hope to see you this weekend!
Thanksgiving CSA this week:
- Bok Choi
- Daikon Radishes
- Winter Radishes
- Winter Squash
- ....doubtlessly more! It'll be a surprise.
Puréed Roasted Squash and Yams With Citrus (www.nytimes.com)
This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper’s wonderful book “The Splendid Table.” The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it’s perfect for Thanksgiving.
- 1 good-size butternut squash, about 3 pounds
- 1 1/2 pounds sweet potatoes (or yams, the kind with the dark orange flesh)
- 3 tablespoons mixed finely chopped orange and lemon zest
- 1/4 to 1/2 teaspoon ground cinnamon (to taste)
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper
1. Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
2. Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
3. When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
4. Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.
Yield: 6 to 8 servings.
Advance preparation: You can bake the squash and sweet potatoes up to 2 days ahead and reheat in a medium oven or on top of the stove.
Note: I find that the easiest way to cut a big butternut squash in half is to slice off the very top and bottom, then stand it on its now-flat bottom and cut down from the top using a sturdy chef’s knife.
Nutritional information per serving (6 servings): 170 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 9 grams dietary fiber; 53 milligrams sodium (does not include salt to taste); 3 grams protein.
Nutritional information per serving (8 servings): 128 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 7 grams dietary fiber; 40 milligrams sodium (does not include salt to taste); 2 grams protein.
Creamed Spinach Gratin (www.myrecipes.com)
- 1/2 teaspoon butter
- 5 packages (10 oz. each) frozen chopped spinach, defrosted
- 2 1/2 cups heavy whipping cream
- 1 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup fresh bread crumbs
Preparation1. Butter a shallow 1 1/2- to 2-quart baking dish. Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel). Set aside.
2. Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt, pepper, and nutmeg. Adjust seasoning to taste.
3. Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.
Rosemary Broasted Turkey (allrecipes.com)
- 3/4 cup olive oil
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh basil
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper
- sat to taste
- 1 (12 pound) whole turkey
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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!