Tuesday October 30, 2007

Greetings CSA Members,

*** Next week's delivery is from 3:00 - 4:00. I will be parked right out in front of the Market Pavilion with a boxed share for each of you*** CLICK FOR DETAILS

** Don't forget about the Winter Vegetable Box. Check it out online at our website: CLICK

For many weeks this past season, a very nice young man would purchase lots of vegetables from us at the Troy Farmers’ Market. In a shy manner, he introduced himself as the chef at a very fine restaurant in Albany called 74 State – Marche'. This talented chef and I became friends and I grew to admire how hard he was working to bring such high quality and local food to his patrons. But I never anticipated that I would be able to afford dining at such an upscale restaurant to sample his culinary art. This past Friday at a Farmer/ Wine Evening, we were one of two farms, with food highlighted on the menu. Brian and I, along with Maggie and a friend experienced a sensational 5-course dinner with an accompanying wine for each course. We spoke about our farm and CSA and then simply just enjoyed the rest of the evening, sampling our leeks, sage, squash, potatoes, and kale in ways I could never have dreamed possible. If you ever get the chance, make a reservation at Marche'. I don’t think that you will regret it.

This week in your share, you will most likely find:

Peppers, Spinach, Salem Potatoes, Acorn Squash, Leeks, Brussels Sprouts, Sweet Potatoes, and Lettuce.

The last share will be delivered next week, Wednesday November 7th. By then, the hard frosts will have sweetened the Brussel Sprouts, Kale, and Cabbage.

“This sweet quality induced by frost is seldom experienced in grocery store brassicas (cole crops), because they are raised mostly along the West Coast where the temperatures do not get that cold.” - Farmer John Peterson

Enjoy your share and stay warm – Justine

ROASTED BRUSSELS SPROUTS

(With Maple-Mustard Vinaigrette)

1 stalk Brussels sprouts

3 TBL olive oil

3 TBL balsamic vinegar

2 TBL maple syrup

2 TBL red wine vinegar

1 clove of garlic. Minced (about ½ teaspoon) ½ tsp. Dijon mustard ¼ cup water

Preheat oven to 400 degrees.

Soak the Brussels sprouts in a large bowl of water for 10 minutes, drain. Spread the sprouts in a large baking dish and drizzle them with olive oil.

In a large bowl, combine the balsamic vinegar, maple syrup, red wine vinegar, garlic, and mustard. Mix well. Pout the vinaigrette over the sprouts.

Add the water to the bottom of the baking dish. Bake until the Brussels sprouts are tender-firm, 30-45 minutes.

SWEET POTATOES - Culinary Uses

Bake whole sweet potatoes (pierce them with a knife in a few places) at 400 degrees until soft in the center, 45-60 minutes, depending upon their size

Boil whole sweet potatoes in salted water until very tender, 25-40 minutes.

Add ½” cubed sweet potatoes to stews for final 20 minutes of cooking.

Sauté or fry ½” slices in oil until nicely browned on both sides and fork-tender.

Use sweet potatoes to add special sweetness and texture to recipes in the same way as sliced carrots.

Substitute pureed sweet potatoes for pumpkin in many recipes.

Oven Sweet Potato Chips

1-2 sweet potatoes, scrubbed well

¼ cup olive oil

½ tsp. salt

1-2 tsp. dried red pepper (optional)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or waxed paper.

Slice the sweet potatoes into rounds as thin as you can get them.

Place the sweet potatoes in a bowl. Add the oil, salt, and pepper flakes. Toss until the sweet potatoes are well coated.

Spread the rounds on the baking sheet and bake until they are browned, crispy chips, about 15-20 minutes.