Greetings everyone!
We are thankful and happy to see the sunset of yet another successful farming season, full of long work days and lots of good food. This week has brought us the most frigid temperatures yet....down in the teens! The barn cats these days follow us around and yowl, as if telling us to turn up the thermostat. The pigs are shivering so we've been throwing them lots of extra food for the added calories. It's also the season of hunting deer and rabbits! We have neighbors visiting our woods with crossbows in the hopes of pulling themselves a big buck. Winter is slowly beginning!
We are also proud to announce that all our Echollective garlic this year is planted and tucked away already! The next few weeks we'll spend tucking them in for the winter with thick layers of mulch, to protect them from winter's deep freeze. As we wrap up garlic, it seems that our farming season is really coming to a close finally. We have opted out on season extension this winter, and have only a handful of crops left to harvest for Co-op and restaurant orders, so in some ways we are still chugging along....
...and Fall CSA continues! Don't worry folks, we still have plenty of yummy vegetables put away in storage (and still fresh greens from the field yet!) to put in your CSA boxes. There are 3 weeks of Fall CSA left!!!
Fall CSA this week:
- Braising Mix
- Mint bunch
- Garlic
- Leeks
- Onions
- Shallots
- Collard Greens
- Potatoes
- Jimmy frying peppers
- Jalapenos
- Apples
- Daikon Radishes
- Winter Squash
- Carrots
See you at Ginter Ave.!
Recipes
Caramelized Shallots (smittenkitchen.com)
Adapted from Ina Garten
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots
and sugar, and toss to coat. Cook over medium heat for 10 minutes,
tossing occasionally, until the shallots start to brown. Add the
vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes,
depending on the size of the shallots, until they are tender. Season, to
taste, sprinkle with parsley, and serve hot.
* If yours, like mine, is not ovenproof, it works to start this dish
in your frying pan then scrape the shallots and sauce into a baking dish
when it’s ready to go in the oven.
Cheese and Squash Souffles Recipe (www.myrecipes.com)
-
1 tablespoon
butter
-
3 cups
(1-inch) cubed (winter) squash (about 2 medium squashes)
-
1 tablespoon
extra-virgin olive oil
-
2 teaspoons
chopped fresh thyme
-
1
shallot, peeled and cut into 6 wedges
-
1/2 teaspoon
salt, divided
-
1/4 teaspoon
freshly ground black pepper
$
-
1
(1-ounce) slice French bread
-
Cooking spray
$
-
1.5 ounces
all-purpose flour (about 1/3 cup)
-
1 cup
fat-free milk
-
3/4 cup
(3 ounces) shredded Gruyère cheese
-
3 tablespoons
grated fresh Parmigiano-Reggiano cheese
-
3
large egg yolks
$
-
6
large egg whites
$
Preparation
1. Place a small roasting pan in oven. Preheat oven to 450°.
2. Remove hot pan from oven; melt butter in pan. Add squash and next
3 ingredients (through shallot) to pan. Sprinkle squash mixture with
1/4 teaspoon salt and pepper; toss. Bake at 450° for 20 minutes or until
tender, turning once. Cool squash mixture. Place squash mixture in a
food processor; process until smooth. Scrape squash mixture into a bowl.
3. Reduce oven temperature to 425°, and place a rimmed baking sheet in the oven.
4. Place the French bread in a food processor, and pulse 10 times or
until fine breadcrumbs measure about 1/2 cup. Lightly coat 5 (8-ounce)
soufflé ramekins with cooking spray; sprinkle crumbs evenly over dishes.
5. Weigh or lightly spoon flour into a dry measuring cup; level with
a knife. Combine flour and the remaining 1/4 teaspoon salt in a medium,
heavy saucepan over medium heat. Gradually add milk, stirring
constantly with a whisk; bring to a boil. Cook 1 minute or until thick
and bubbly. Remove from heat; let stand 5 minutes. Add cheeses; stir
until smooth. Stir in squash mixture and egg yolks.
6. Place egg whites in a large mixing bowl; beat with a mixer at
high speed until medium peaks form (do not overbeat). Gently stir one
quarter of egg whites into squash mixture; gently fold in remaining egg
whites. Divide mixture evenly among prepared dishes. Sharply tap dishes
on counter 2 to 3 times to level. Place dishes on preheated baking
sheet; place in 425° oven. Immediately reduce oven temperature to 350°.
Bake soufflés at 350° for 45 minutes or until golden, puffed, and set.
Serve immediately.
**************************
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!
Perhaps not in Iowa City, but up here at Echollective we experienced our first snow of the year! It was quite beautiful, thick, and white; the snow clung to the ground for several hours but it has melted since.
Don't worry, we still have vegetables! Fall CSA continues! It is becoming time for us to try to cover and protect all our vegetables from the ice and snow, so we will be working hard for you in the upcoming weeks to procure you with as much of the Fall harvest as we can!
This week:
- Garlic
- Leeks
- Onions
- Kale or Collards Bunch
- Potatoes
- Sungold Cherry Tomatoes
- Heirloom Tomatoes or Roma Tomatoes
- Eggplant
- Sweet Peppers
- Jalapenos
- Pears/Apples
- Daikon Radishes
- Winter Squash
- Carrots
...and more!
Stay warm as the temps keep dropping! Hope to see you at market!
Recipes
Roasted Butternut Squash and Bacon Pasta (www.cookinglight.com)
Ingredients
-
3/4 teaspoon
salt, divided
-
1/2 teaspoon
dried rosemary
-
1/4 teaspoon
freshly ground black pepper
-
3 cups
(1-inch) cubed peeled butternut squash
$
-
Cooking spray
$
-
6
sweet hickory-smoked bacon slices (raw)
$
-
1 cup
thinly sliced shallots
-
8 ounces
uncooked mini penne (tube-shaped pasta)
-
1/4 cup
all-purpose flour
$
-
2 cups
2% reduced-fat milk
-
3/4 cup
(3 ounces) shredded sharp provolone cheese
$
-
1/3 cup
(1 1/2 ounces) grated fresh Parmesan cheese
Preparation
- Preheat oven to 425°.
- Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a
foil-lined baking sheet coated with cooking spray; sprinkle with salt
mixture. Bake at 425° for 45 minutes or until tender and lightly
browned. Increase oven temperature to 450°.
- Cook the bacon in a large nonstick skillet over medium heat until
crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in
pan; crumble bacon. Increase heat to medium-high. Add shallots to pan;
sauté 8 minutes or until tender. Combine squash mixture, bacon, and
shallots; set aside.
- Cook pasta according to the package directions, omitting salt and fat. Drain well.
- Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high
heat. Gradually add milk, stirring constantly with a whisk; bring to a
boil. Cook 1 minute or until slightly thick, stirring constantly. Remove
from heat. Add provolone, stirring until cheese melts. Add pasta to
cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x
7-inch baking dish lightly coated with cooking spray; top with squash
mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10
minutes or until cheese melts and begins to brown.
Eggplant and Tofu Stirfry (www.realsimple.com)
Directions
- Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
- Meanwhile, heat 1 tablespoon of the
oil in a large nonstick skillet over medium-high heat. Add the tofu;
cook, turning occasionally,
until browned, 8 to 10 minutes.
Transfer to a plate.
- Add the remaining 3 tablespoons of
oil to the skillet. Add the eggplant, scallion whites, garlic, chili,
and ¼ teaspoon salt.
Cook, tossing frequently, until the
eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and
scallion greens
and cook, tossing gently, until the
sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle
with the basil.
Sungold Tomato Pesto Pizza (www.farmfreshfeasts.com)
Ingredients
Sun Gold Tomato Pesto Pizza
-
1/2 recipe above Sun Gold Tomato Pesto
-
1 pound pizza dough of your choice (see my Pizza Primer for a dough recipe, tips, tricks, and hints)
-
3/4 cup sliced fresh mozzarella
-
1/3 cup shredded Italian blend cheese
-
Optional toppings: 1/2 cup chopped banana peppers, 1/4 cup sliced pepperoni, as many little fishies as you desire
Directions
Preheat oven to 450 degrees
Fahrenheit. If you've got a pizza stone, place it in the oven to
preheat as well. If not, use a cookie sheet. On an oiled piece of
parchment, stretch out your dough into the shape that floats your boat
today. Spread between 2/3 cup and 1 cup (160 ml to 240 ml) of Sun Gold
tomato pesto across dough. Top with sliced mozzarella and any optional
toppings you choose. Scatter shredded cheese over top. Bake for 5
minutes, then shimmy out the parchment paper from under the crust, and
bake an additional 3-8 minutes until the cheese is browned and bubbly.
Cool on a rack 5 minutes, then slice
and serve.
************************************
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!
We apologize for the hiccup, and thus a lack of an opening newsletter for our first week....but regardless, Echollective's Fall CSA 2013 is underway! Here comes Week 2...we hope those of you who are participating so far have enjoyed the first week.
The lineup for Fall Week 2:
- Garlic
- Leeks
- Onions
- Kale/Greens Bunch (Choice of Kale variety, Collards, Dandelion Greens, etc.)
- Potatoes
- Heirloom or Roma Tomatoes
- Eggplants
- Sweet Peppers
- Mixed Cherry Tomatoes
- Pears or Apples
- Daikon Radishes
- Winter Squash
- Asian Greens Bunch (Tokyo Napa Cabbage, Bok Choy or Tat Soi)
- Beets
As everything shifts through the changing of the seasons, our lineup of produce remains strong-- but expect it to change soon, just as crisp fall phases closer to the bitterness of winter. Our first frost arrived merely a few days ago, which marks the end of most of our hot weather crops; field tomatoes, peppers, and eggplants are shriveling as we hurry through to pluck the last of their still-good fruits. Frost is like a kiss of death to any squash or watermelon plant. Their leaves will be blackened and drooping, while the weeds and other cold-tolerant plants around them may still be vibrantly green and alive! Squashes, melons and cucumbers just can't make it in the cold.
With that said, this will be your last chance for getting vegetables unique to the summer heat! We've picked and stored all that we can handle, we currently have an enormous back-log of peppers and eggplants that will stay fresh for a long time. Winter Squash will remain plentiful for many weeks to come! Quite soon we'll be trading in the remnants of our warm-weather veggies back for the cooler tokens of fall and winter....
Hope to see you at market!
Recipes
Red Pepper & Goat Cheese Frittata (www.kitchendaily.com)
Ingredients
- 8 eggs
- 2 Tbsp finely chopped fresh oregano
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 Tbsp extra virgin olive oil
- 1 cup sliced red bell pepper
- 1 bunch scallion, trimmed and sliced
- ½ cup crumbled goat cheese
Directions
1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in
a large, ovenproof, nonstick skillet over medium heat. Add bell pepper
and scallions and cook, stirring constantly, until the scallions are
just wilted, 30 seconds to 1 minute.
3. Pour the egg mixture over the vegetables and cook, lifting the
edges of the frittata to allow the uncooked egg to flow underneath,
until the bottom is light golden, 2 to 3 minutes. Dot the top of the
frittata with cheese, transfer the pan to the oven and broil until puffy
and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes
before serving. Serve hot or cold.
Grilled Pepper Salad (www.kitchendaily.com)
Ingredients
- 4 bell pepper (mixed colors), halved, seeded and stemmed
- ¼ cup halved and pitted oil-cured black olives
- ¼ cup rinsed and chopped oil-packed sun-dried tomatoes
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ⅛ tsp salt
Directions
Grill
peppers on medium-high, turning once, until soft and charred in spots,
about 5 minutes per side. When cool enough to handle, chop the peppers;
toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large
bowl.
Black Bean and Butternut Squash Burritos (ohsheglows.com)
These burritos have a kick of heat
to them (that you can control yourself) and a light sweetness thanks to
the butternut squash. The filling is so good I found myself eating it
on its own. Use it to sprinkle on salads or as a dip for crackers in
addition to making burritos. You could also try using sweet potato or
pumpkin as a way to change up the butternut filling.
Yield: 4 burritos or 3.5 cups of filling
Ingredients:
- 1 medium butternut squash, peeled, cubed, & roasted
- 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
- 1-2 tsp olive oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tsp kosher salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
- 3/4 cup Daiya cheese
- 4 tortilla wraps (large or x-large)
- Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F and line a large glass dish with tinfoil.
Drizzle olive oil on squash and give a shake of salt and pepper. Coat
with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and
minced garlic. Sautee for about 5 minutes, stirring frequently. Now add
in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly.
Add 1.5 cups of the cooked butternut squash to the skillet and stir
well. You can mash the squash with a fork if some pieces are too large.
Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and
serve. Leftover filling can be reheated the next day for lunch in a
wrap or as a salad topper.
*************************************
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!
