This is our final CSA week of this season. This Saturday's pickup in Davidson will be handled by Eric. Please look for him in a big black truck in the usual spot.
This week, according to share size, members will receive: Arugula, kale, sweet potatoes, pumpkin, radishes, kohl rabi, celery, peppers, turnips, and broccoli.
Sweet Potato Pie
1 (1 pound) sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Coach K's Broccoli Casserole (a family favorite)
1 large bunch fresh broccoli
1 cup mayonnaise
1 tablespoon onion minced
1 can cream of mushroom soup
2 cups Monterrey jack cheese (cheddar is fine also)
½ cup stuffing mix
6 tablespoons butter
Steam broccoli. Combine remaining ingredients and pour over cooled broccoli in a 2qt baking dish. Mix stuffing mix and 6 tablespoons melted butter. Sprinkle over top and bake at 350 for 25 minutes.
Parmesan Roasted Broccoli
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Goat Cheese and Arugula Penne Pasta
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.
Thanksgiving Sweet Potatoes
5 sweet potatoes, sliced
1/4 cup butter
1/2 cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 10oz package miniature marshmallows
Preheat oven to 350 degrees. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown. **You can make this a day ahead and refrigerate. Bring to room temp., heat covered for 30 min., uncover and add marshmallows and cook for 10 more minutes.
3 tablespoons extra-virgin olive oil
8oz feta cheese, coarsely chopped
1/4 cup plain whole-milk yogurt, preferably Greek
2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced (about 1/2 cup)
Pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps or use as a sandwich spread.
Don't Panic, It's Organic!