Siren Song Farm Newsletter
Volume 18
Hello wonderful CSAers!
This week we have heirloom tomatoes, curly leaf kale, red bell peppers, nantes carrots, red potatoes, yellow onions, white peppers, jalapeno peppers and sunchokes.
Just a couple of thoughts on the sunchokes, also called Jerusalem artichokes,
- they do not need to be peeled- just washed
-they will do best in the fridge
-they can be used in any way you can use a potato but I think they are best simply grated on a salad
-they are fantastically good for you so give them a try!
Thank you for all of your warm e-mail and recipes this week. It was wonderful and unexpected to hear from you. It keeps us going so keep it up! Also, I was thinking that the wintesquash would start going out in this week’s bag but I was out there looking at them and they could do with a few more days. These cold nights should be making them sweeter so I decided to hold off for a week.
Cheers-
Jen
Thank you Una for sharing this fun recipe from Bobby Flay!
Easy tomato chutney
Makes 1 large jar
This simple chutney is a great way of preserving summer's tomato glut and is perfect on toast with a chunk of cheddar.
1. Put everything in a pan, season to taste and stir well to combine. Simmer for 30–40 mins or until jammy. Pour into a sterilized jar and leave to cool before transferring to the fridge. The chutney will keep in the fridge for up to 4 weeks.
ingredients
• 250g red onions, finely sliced
• 500g mixed tomatoes, roughly chopped
• 1 red chilli, deseeded, sliced
• 75ml red wine vinegar
• 140g brown sugar
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Kale and White Bean Soup
2 Cups White Beans
4-5 Carrots, Peeled and Chopped
4-5 Celery Stalks, Chopped
1 Onion, Chopped
5 Cloves Garlic, Chopped
3 Tablespoons Butter
1 Bay Leaf
2 Quarts Chicken Stock
1 Bunch Kale
Salt and Pepper to Taste
Drain the beans and add all ingredients to your slow cooker except the
kale which you’ll add at the last minute. Cook on low all day long.
Return home from a hard day at work, add the kale to the pot and prepare
a simple salad as an accompaniment to the meal. Serve when the kale is
cooked, but still bright green.
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Chunky Sunchoke and Potato Mash
Jerusalem artichokes (also known as sunchokes) are neither artichokes nor from Jerusalem, but rather the tuber of a variety of sunflower native to America. The
knobby, gnarly vegetable is often overlooked, but its sweet, nutty flavor makes
it worth seeking out. Makes 6 servings
handful Sunchokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
1 pound potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
3 tablespoons butter
Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold
water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat
and boil gently until all vegetables are tender when pierced with knife,
about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot.
Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until
chunky mixture forms. Stir in butter. Season to taste with salt and pepper.
Transfer to bowl and serve.
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Stuffed Red Bell Peppers
Mashed potatoes would be a perfect side dish.
Yield: Makes 4 servings
4 red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked white rice, cooled
1 tablespoon paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground beef
1 large egg
Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)
Volume 18
Hello wonderful CSAers!
This week we have heirloom tomatoes, curly leaf kale, red bell peppers, nantes carrots, red potatoes, yellow onions, white peppers, jalapeno peppers and sunchokes.
Just a couple of thoughts on the sunchokes, also called Jerusalem artichokes,
- they do not need to be peeled- just washed
-they will do best in the fridge
-they can be used in any way you can use a potato but I think they are best simply grated on a salad
-they are fantastically good for you so give them a try!
Thank you for all of your warm e-mail and recipes this week. It was wonderful and unexpected to hear from you. It keeps us going so keep it up! Also, I was thinking that the wintesquash would start going out in this week’s bag but I was out there looking at them and they could do with a few more days. These cold nights should be making them sweeter so I decided to hold off for a week.
Cheers-
Jen
Thank you Una for sharing this fun recipe from Bobby Flay!
Easy tomato chutney
Makes 1 large jar
This simple chutney is a great way of preserving summer's tomato glut and is perfect on toast with a chunk of cheddar.
1. Put everything in a pan, season to taste and stir well to combine. Simmer for 30–40 mins or until jammy. Pour into a sterilized jar and leave to cool before transferring to the fridge. The chutney will keep in the fridge for up to 4 weeks.
ingredients
• 250g red onions, finely sliced
• 500g mixed tomatoes, roughly chopped
• 1 red chilli, deseeded, sliced
• 75ml red wine vinegar
• 140g brown sugar
-----------------------------------------------------------------------------------------------------------------------------------------
Kale and White Bean Soup
2 Cups White Beans
4-5 Carrots, Peeled and Chopped
4-5 Celery Stalks, Chopped
1 Onion, Chopped
5 Cloves Garlic, Chopped
3 Tablespoons Butter
1 Bay Leaf
2 Quarts Chicken Stock
1 Bunch Kale
Salt and Pepper to Taste
Drain the beans and add all ingredients to your slow cooker except the
kale which you’ll add at the last minute. Cook on low all day long.
Return home from a hard day at work, add the kale to the pot and prepare
a simple salad as an accompaniment to the meal. Serve when the kale is
cooked, but still bright green.
-----------------------------------------------------------------------------------------------------------------------------------------
Chunky Sunchoke and Potato Mash
Jerusalem artichokes (also known as sunchokes) are neither artichokes nor from Jerusalem, but rather the tuber of a variety of sunflower native to America. The
knobby, gnarly vegetable is often overlooked, but its sweet, nutty flavor makes
it worth seeking out. Makes 6 servings
handful Sunchokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
1 pound potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
3 tablespoons butter
Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold
water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat
and boil gently until all vegetables are tender when pierced with knife,
about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot.
Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until
chunky mixture forms. Stir in butter. Season to taste with salt and pepper.
Transfer to bowl and serve.
-----------------------------------------------------------------------------------------------------------------------------------------
Stuffed Red Bell Peppers
Mashed potatoes would be a perfect side dish.
Yield: Makes 4 servings
4 red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked white rice, cooled
1 tablespoon paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground beef
1 large egg
Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)