Greetings everyone! All the fall crops are growing well, and you will start receiving some of them this week. We received an inch of rain on Saturday which we sorely needed. The well ran all last week putting water onto the new crops. I dug the first few rows of sweet potatoes last week, and it looks like we are going to have a good crop. Members can expect to start receiving them in your shares in a couple of weeks once they are cured, and will receive them for the remainder of this year's CSA. We will be back in the greens season shortly, but until the first frost you will continue to see okra, eggplant, and peppers. This week, according to share size, members will receive: eggplant, okra, celery, peppers, celeriac root, garlic, radishes, arugula, black eyed peas, and grapes.
Ricotta, Lemon, and Arugula Quiche from Martha Stewart
Tart Dough (you can use homemade or I am a fan of Trader Joe's frozen pie crusts)
12 ounces fresh ricotta cheese
1 ½ cups milk
2 large eggs
1 ½ tablespoons freshly grated lemon zest
1 ½ teaspoons coarse salt
¾ teaspoon freshly ground pepper
1 ½ cups (about 2 ounces) baby arugula
Set an 8-inch cake ring (with 2-inch sides) on a rimmed baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 12- inch circle. Fit circle into cake ring, pressing dough onto baking sheet and up sides of ring; trim dough flush with top edge of ring. Prick bottom all over with a fork. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 15 minutes. Let cool completely on a wire rack. Leave oven on. Whisk ricotta, milk, eggs, zest, salt, and pepper in a large bowl. Stir in arugula. Pour mixture into tart shell; bake until puffed and pale golden brown, about 45 minutes. Let cool at least 30 minutes before serving.
Potato and Celery Root Rosti (a Rosti is a Swiss dish consisting mainly of potatoes)
4 pounds Yukon Gold potatoes, peeled
1 medium celeriac root (about 1 pound), trimmed and peeled
2 tablespoons salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Regular or nondairy sour cream, for serving
Shred potatoes and celeriac root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper. Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate. Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream.
Arugula and Radish Salad (this is a larger quantity for a crowd, can be made smaller)
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
Don't Panic, It's Organic!