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Monday September 26, 2011
Greetings Purchase CSA Members,
This week Suzanna, our eldest daughter, volunteered to write a piece about our CSA Potluck. Despite the mosquitos (which are in abundance and torturous to our devoted crew), we all had a grand time.
The annual Fall CSA potluck was a welcome reprieve from the late summer weather events here at Denison Farm. Parents and children alike enjoyed a hay wagon ride by Brian around the farm, both to see how the floodwaters have changed the landscape and to view what crops were still at the height of their harvest bounty. As many on the hayride observed, the farm currently displays many striking contradictions.
Each delicious dish was thoughtfully prepared for all sorts of palates and dietary restrictions (raw, gluten-free, vegan, dairy-free….). Eric, a member of our farm crew, who makes an impressive array of wines from various herbs, spices, fruits and even vegetables, had brought several bottles to try, and the result was an impromptu wine-tasting. Then to bring the lovely evening to a close, there was wonderful music, supplied by Vonnie Estes on keyboard and John Guy on hammer dulcimer, to accompany the ever-faithful Paul Rosenberg as caller for our equally kid and adult-friendly circle and contra dances. Thank you to all who came out to the farm last night and we hope to see many more of you at next year’s Fall CSA potluck. ~Suzanna Denison
Have a warm summery week and enjoy your share - Justine
(The Mulberry-Cinnamon wine was incredible!)
This week in your share, you will most likely receive:
Mesclun, Beets, Onions, Carrots, Tomatoes, Cabbage, Green Beans, Butternut Squash, Cilantro
From the Blog: A Bushel of What?
Carrot and Cabbage Slaw
“I either shred/slice everything OR chop everything, but I do not combine methods. That way, you get the same amount of everything in each fork-bite, and everything looks pretty in the bowl!”
1/2 - 3/4 head green cabbage, shredded or chopped
(Try a combination of red and green cabbage)
1/2 yellow onion (but I've been known to use red), thinly sliced or finely chopped
2-3 carrots, shredded or chopped
Dark sesame oil (you could use light, but I prefer the flavor of the dark)
Rice vinegar
Pepper
Other optional additions:
Scallions, dark green parts, chopped
Fresh ginger, grated
Red peppers, thinly sliced or chopped
Green or gala apples
Jicama
In large bowl, combine all vegetables. Drizzle sesame oil and toss. Drizzle rice vinegar and toss. Add freshly ground black pepper, if desired. Let sit for an hour, refrigerated. Adjust flavorings to preference, and enjoy.
Syrian Beet Salad
(adapted from Moosewood Restaurant Daily Special)
3 large beets, peeled and cut into 1/2 inch cubes
1 tbsp chopped scallions (or chives)
2 tbsp chopped fresh cilantro, chopped
1 clove of garlic, pressed or minced
1 tbsp seeded and chopped fresh chile or about half of a medium-sized poblano
1 tsp ground cumin
2 tbsp fresh-squeezed lemon juice
2 tbsp olive or vegetable oil
Salt, to taste
Bring water to boil, then gently add the peeled and chopped beets. Lower the heat, cover pot, and let simmer, approx 10 minutes (or until beets can be easily pierced with a knife). While beets are cooking, prepare the remaining ingredients, and combine in a bowl.
When beets are ready, drain thoroughly and add to bowl, tossing well. Cover and refrigerate at least 1/2 hour prior to serving, so that all the flavors have time to mingle.
Butternut Squash Risotto (Martha Stewart)
1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange
This salad would also be delightful with a crumble of fresh, organic goat cheese and sprinkled with slivered almonds for a nice crunch ~ glutenfreegoddess.blogspot.com
3 cups cooked quinoa
While the quinoa is cooking, roast the beets.
2 beets, trimmed and quartered
Olive oil
Sea salt
In a medium roasting pan, combine the cut beets with a drizzle of olive oil, and sea salt. Place the pan in the center of a pre-heated oven and roast until beets are tender (45 minutes). Remove the beets from the hot pan and set aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces.
Meanwhile make your salad dressing:
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons Organic Gluten-Free Tamari Soy Sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
Combine the dressing ingredients in a glass measuring cup and whisk. Set aside.
Combine the warm, cooked quinoa in a mixing bowl with:
1 cup drained rinsed chick peas
2 handfulls of baby spinach leaves
Sea salt and ground pepper, to taste
Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.
Gently add in:
Cut up roasted beets
1 fresh orange, peeled, trimmed, cut into bite sized pieces
Do not over mix or your entire salad will turn beet red. Serve with a sprinkle of slivered almonds, if desired. Serves 4.
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You received this email because you are a member of the Denison Farm CSA.
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