Hello wonderful CSAers!
Can anyone believe that this is the last week of the CSA? Twenty weeks went by so fast! Anyway, this week we have Cinderella Sugar Pumpkins, Bartlett Pears, Nantes Carrots, Arcadia Broccoli, Italian Red Onions and Paprika Peppers. This is the last of the produce for the season so it’s good timing. All that’s left out there is some kale and sad looking sunchokes.
We are so grateful for the opportunity to meet you all and be a small part of your lives. We are passionate about growing good, healthy food and we appreciate you coming along on the journey. Soon we will be transitioning into custom growing for high end markets but we will still be available to you as partners in the local food movement. Next we will be focusing on classes that teach people how to grow some of their own food, cook it, preserve it, get creative with it. We will also be teaching classes on growing and using herbs, edible landscaping, permaculture, garden art, studio art, soap making, cheese making, urban livestock care and anything else we find inspiring enough to teach. We will also be launching several kids programs dealing with these same ideas. In our search for a new home we came upon some of the most wonderful people we have ever met and we are thrilled to continue our vision for sustainability with them. We hope you will join us for some garden dinners, wine tastings and garden tours in the coming seasons. We wish you prosperity and abundance and thank you again for adding a level of richness and happiness to our lives this season.
Jen and Aby
Ginger Pear Sauce
- 6 firm pears, peeled
- 1/2 cup grated fresh ginger
- 2/3 cup sugar
Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced, about 1 hour. Refrigerate in an airtight container.
Pumpkin Black Bean Soup
Served with Warm turkey and munsted cheese sandwich
2 cans black beans- drained and rinsed
2 cups (1 can) diced tomatoes
2 cups pumpkin puree
1 cup red onion chopped
2+ cloves garlic- minced
4tbl olive oil
4 cups veggie or chicken broth
1 tbl cumin
1 tsp salt
1 tsp allspice
½ tsp ground pepper
3 tbl balsamic vinegar
Baked pumpkin seeds for garnish
· Place oil, onion, garlic and seasonings into a large pot
· Cook on low-medium heat until brown
· Puree the beans, tomato and 2 cups stock
· Add puree, pumpkin and the rest of the stock to the pot
· Simmer uncovered until thick, about 40-45 minutes
· Before serving, stir in balsamic vinegar
· Garnish with baked pumpkin seeds
Marjoram-Infused Winter Squash Bisque
Most any winter squash can be used, including pumpkin, butternut, buttercup, banana, hubbard or sweet meat. And if you’re in a pinch for time, you can substitute with two 12-ounce packages of frozen cooked squash.
• One 3½- to 4-pound winter squash
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 large apple, peeled, cored and chopped
• 3 cups chicken broth
• 1 tablespoon honey
• 1 teaspoon dried marjoram
• 1/4 teaspoon white pepper
• Salt (optional)
• 1/2 cup half-and-half
• Toasted pumpkin seeds*, fresh marjoram sprigs and freshly ground pepper, for garnish
1. Preheat oven to 400 degrees. Cut squash in half; remove seeds. Place squash cut side down on a lightly greased aluminum foil-lined baking sheet. Bake 45 minutes or until squash pulp is tender. Remove from oven. Cool 20 minutes. Scoop out squash pulp, discarding shells. Measure 2 3/4 cups squash pulp; set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion and apple; sauté 5 to 7 minutes or until tender. Add broth, honey, marjoram and white pepper; bring to a boil, reduce heat and simmer, covered, for 20 minutes. Stir in squash pulp.
3. Process squash mixture in batches in a blender or food processor until smooth, stopping to scrape down sides. (An immersion blender may be used for this step.) Return mixture to Dutch oven. Add salt, if desired. Whisk in half-and-half and cook over medium-low heat, 3 to 4 minutes or until thoroughly heated. Garnish with pumpkin seeds, marjoram and freshly ground pepper.
* Note: To toast pumpkin seeds, place a small nonstick skillet over medium-high heat until hot; add raw pumpkin seeds and cook, stirring constantly, over medium-low heat for 3 to 5 minutes or until seeds are toasted. Toasted pumpkin seeds, called pepitas, are available in many supermarkets.
Broccoli Sautéed in Wine and Garlic
by Mario Batali
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady—just the way the robust Romans like their food.
Yield: Makes 6 servings
6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 pounds broccoli, cut into spears
1 cup Frascati or other dry white wine
1 tablespoon hot red pepper flakes
Grated zest of 1 lemon
Grated zest of 1 orange
1. In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.