Monday, November 12, 2012

CSA Week #29

Only two more weeks of the 2012 CSA.  We hope everyone has been enjoying the bountiful harvest, and the few new items of produce.  The season is winding down and we are thankful for that; however we are already starting to plant next year's crops. Last week we starting preparing ground for next year's garlic crop, and over the next two weeks we will be getting it planted.  The soil is extremely dry.  Looking back at our records the last measurable rainfall was the week of the Democratic National Convention.  As seems to be the story this year once again we are in need of rain.  It has been a hard year here in the Piedmont, and forecasters are calling for this to be the fifth driest year in the last 70 years.  I guess if things came easy we would fell that something was wrong.  This week, according to share size, members will receive: celery, celeriac, arugula, kale or collard greens, kohlrabi, radish, garlic, broccoli, sweet potatoes, peppers, and eating pumpkins.


Celery Root, Radish, and Arugula Salad with Mustard Seed Dressing

2 tablespoons yellow mustard seeds

½ cup white balsamic vinegar

1 tablespoon Dijon mustard

¼ cup minced shallots (2 medium)

2/3 cup extra-virgin olive oil

2 large bunches arugula, thick stems trimmed (about 6 cups packed)

1 ½ pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater

20radishes, trimmed, thinly sliced

Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper. Toss arugula in large bowl with enough dressing to coat lightly. Divide arugula among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top arugula with celery root mixture and serve.

 Roasted Kohlrabi and Butternut Squash

2-3 medium kohlrabi

2 tablespoons extra-virgin olive oil

2 teaspoons finely chopped fresh thyme

½ teaspoon salt

¼ teaspoon black pepper

2 ½ lb butternut squash

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes. Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl. Stir kohlrabi, turning it, then push it to one side of pan. Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added). Toss vegetables to combine and transfer to a dish.

Garlicky Sesame-Cured Broccoli Salad

1½ teaspoons red wine vinegar

1 teaspoon kosher salt, more to taste

2 heads broccoli, 1 pound each, cut into bite-size florets

¾ cup extra virgin olive oil

4 fat garlic cloves, minced

2 teaspoons cumin seeds

2 teaspoons roasted (Asian) sesame oil

Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.


Baking with Fresh Pumpkin

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

There are three ways to transform an uncooked pumpkin into the puree used in baking:


Baking Method

•Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast

•In a shallow baking dish, place the two halves face down and cover with foil

•Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender

•Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it

•For silky smooth custards or soups, press the pumpkin puree through a sieve

Boiling Method

•Cut the pumpkin in half, discarding the stringy insides

•Peel the pumpkin and cut it into chunks

•Place in a saucepan and cover with water

•Bring to a boil and cook until the pumpkin chunks are tender

•Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill

Microwave Method

•Cut the pumpkin in half, discarding the stringy insides

•Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above

•You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come


Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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