Monday, October 15, 2012

CSA Week #25

Ahhhhh…….Fall is here.  We are enjoying the cooler temperatures and the beginning of the changing of the leaves.  We look forward to yummy fall dishes with this week's items.  If you have any favorites you would like to share with the group, please send them to us.

This week, according to share size, member will receive: mizuna, kale, radishes, garlic, peppers, okra, eggplant, kohl-rabi, celery, celeriac, and sweet potatoes.



Sweet Potato Soup with Blue Corn Tortillas from Bobby Flay (one of my favorites, because it is a 2 for 1, soup made from leftover mashed potatoes)

Sweet Potato Soup:

3 cups leftover mashed sweet potatoes

1 1/2 to 2 cups low-sodium chicken broth

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1/2 cup crème fraiche

2 teaspoons chipotle in adobo puree

Salt and freshly ground black pepper

Fresh cilantro leaves, for garnish

Blue Corn tortilla chips, coarsely crushed, for garnish

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup crème fraiche and more broth, if needed, and cook for 5 minutes.  Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.

Mashed sweet potatoes:

4 tablespoons unsalted butter

1 cup whole milk

1/2 cup heavy cream

1 tablespoon chipotle chile puree (can use chili sauce for a substitute)

5 large sweet potatoes boiled until just cooked through and peeled

2 tablespoons pure maple syrup

2 tablespoons honey

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

 Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.  While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.


Pasta with Mizuna

1 pound of your favorite cooked pasta (I used bow tie)

3 slices thick sliced bacon, diced (optional)

1 bunch mizuna, roughly chopped (about 3 cups)

1 tomato, chopped

1 cup coarsely chopped walnuts

3 cloves garlic, minced

1 onion, diced

3 tablespoons mustard

3 tablespoons red wine vinegar

2 tablespoons lemon juice

3 tablespoons olive oil

Salt and pepper to taste

Bring pasta water to boil and add in pasta. Meanwhile, cook the bacon in a pan and set on paper towels to drain. Once cool, chop it up. Heat olive over medium heat in a large pan and add the onion, garlic, and red wine vinegar. Cook for five or six minutes or until the onions begin to caramelize. Add mustard, walnuts, lemon juice, and tomato and cook until the tomato begins to dissolve (about four minutes). Add mizuna and cook until it starts to wilt.


Jamie Oliver's Smashed Celeriac

1 celeriac, peeled

Olive oil

1 handful of fresh thyme, leaves picked

2 cloves of garlic, finely chopped

Sea salt and freshly ground black pepper

3–4 tablespoons water or stock

Slice about ½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into ½ inch cubes. Don't get your ruler out – they don't have to be perfect. Put a casserole-type pot on a high heat; add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little color, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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