We hope all members have been enjoying this beautiful fall weather! We are continuing to harvest sweet potatoes for the third straight week, and hopefully we will be done within two weeks. The warm season vegetables are on their way out so don't expect to see okra or eggplant in your shares anymore. I'm sure some members will be disappointed and some members are happy about that. You will however, continue to see peppers until the frost. Besides digging sweet potatoes, this week we sprayed all the greens with BT. Again, BT is safe enough that I can spray it on the plants and my 7 year old son Corbin can walk behind me eating leaves. The broccoli is taking its sweet time getting ready so maybe next week we will have some for your shares. This week, according to share size, members will receive: (a lot of greens!) Collard greens, peppers, celery, celeriac, radish, kohl rabi, mizuna, lettuce, kale, garlic, and sweet potatoes.
Meatloaf Wrapped in Collard Greens
1 bunch collard greens, stems removed
1/2 lb. ground turkey sausage
1/2 lb. ground beef
1 tbsp. brown mustard
1 tbsp. Worcestershire sauce
1 egg, beaten
1/2 c. pretzel crumbs
1/4 tsp. ground sage
1/2 tsp. paprika
1/2 c. purple onion
Salt and pepper
1-2 c. mozzarella cheese, grated
1 can Mexican Rotel tomatoes, drained
Boil the collard greens in a large pot for 2-3 minutes, drain. In a large bowl, combine turkey sausage, ground beef, mustard, Worcestershire sauce, egg, pretzel crumbs, sage, paprika, salt and pepper. Form into four mini meatloaves. Place one "loaf" on top of a large collard green leaf, top with a sprinkling of mozzarella cheese (cheese is optional). Wrap the leaf snugly around the meat. Place this in the center of another leaf; wrap the edges around the loaf again. Repeat with a third leaf, if you would like. Do this for each mini meatloaf. Place meatloaves in a lightly greased baking dish. Top with Rotel tomatoes and remaining mozzarella cheese. Cover and bake at 350 for 45-60 minutes or until the meat is cooked through.
Udon Noodles with Vegetables
1 head fresh broccoli, chopped
1/2 bunch kale, chopped
1 large carrot, cut into strips with a vegetable peeler
1 bunch Udon noodles
3 tbsp. General Tso's sauce (or use your favorite Asian sauce!)
In a large pot of boiling water, cook Udon noodles according to package directions. Two minutes before the noodles need to be drained, add in broccoli and kale. Drain noodles and vegetables together. In a wok or large cast-iron skillet, heat a couple tbsp. of oil. Add in noodles, kale, broccoli and carrot. Drizzle in the General Tso's sauce. Heat through until piping hot.
Quinoa with Roasted Radishes and Pearl Onions
Serve this alongside a bean dish and salad or a vegetable, or turn it into a main dish by adding cooked beans.
6-8 ounces pearl onions
Olive oil spray
1 bunch of radishes
1 head garlic
Salt and freshly ground black pepper to taste
1 teaspoon red wine vinegar
1 cup quinoa
2 cups vegetable broth
1 teaspoon dried oregano
Freshly ground pepper
Place the onions in a bowl and cover them with boiling water. Allow them to sit for 5 minutes; drain. Slice off the tops and peel. Preheat oven to 400 F and spray a baking pan lightly with olive oil. Remove the tops of the radishes (save, if they're fresh) and trim off the tails. Slice any larger radishes in half, keep the smaller ones whole, and place them all in the baking pan. Add the prepared pearl onions. Spray lightly (1 second) with olive oil and sprinkle with salt and freshly ground black pepper. Peel off the very outermost layers of the garlic. Use a sharp knife to cut about 1/2-inch off the top of the bulb, exposing the tops of the cloves. Wrap in aluminum foil, and place it in a corner of the baking pan. Put the pan in the oven and roast, stirring every 10 minutes, until a fork easily pierces a radish, about 30 minutes. Remove the garlic and set aside to cool. Toss radishes and onions with 1 teaspoon of vinegar and set aside until quinoa is done. While the vegetables are roasting, rinse the quinoa well. Place it in a medium-sized sauce pan and add the vegetable broth, oregano, and freshly ground pepper to taste. If you like, chop a handful or two of the radish greens (well washed) and add them to the pan. Bring to a boil, cover tightly, and reduce to a simmer. Cook until all water is absorbed, about 20 minutes. When both quinoa and vegetables are done, add the vegetables to the quinoa. Squeeze as many as you like of the cloves from the garlic and mash them lightly. Add the garlic to the quinoa along with salt, pepper, and additional vinegar to taste.
Creamy Celeriac Soup
Take care when blending the cooked celery root and broth because hot liquids can erupt from the blender and cause serious burns. Never fill your blender more than 1/2 full. Also, remove the center cup on the two-part lid and cover the opening with a kitchen towel to allow hot air to escape and prevent pressure from building up.
1 large or 2 medium celery roots (4-5 cups chopped)
1 medium onion, chopped
4 cloves garlic, peeled
3 cups vegetable broth, divided
1/8 teaspoon white pepper (or to taste)
1/2 teaspoon thyme
1/2 teaspoon salt (or to taste)
1/4 cup non-dairy milk
1/2 teaspoon lemon juice
Peel the celery root and cut it into equal-sized cubes (about 3/4-inch). Heat a pressure cooker or large saucepan and sauté the onion and whole garlic until the onion begins to brown. Add the celery root and 2 cups of vegetable broth. For pressure cooking, bring to high pressure and cook for 4 minutes (more or less depending on size of celeriac cubes). Remove from heat and allow pressure to come down naturally. To cook in a regular sauce pan, cover and simmer until celeriac is tender, 20-30 minutes. Pour cooked celeriac and remaining broth into a blender and puree, starting at a low speed and increasing to high, in batches if necessary, until completely smooth (see note above). Pour back into the pot and add white pepper, thyme, and salt. Simmer for 15-20 minutes, adding additional broth if the soup gets too thick. Add non-dairy milk and lemon juice, stir well, and simmer for 5 more minutes. Add more salt and pepper to taste and serve hot.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
Don't Panic, It's Organic!