Thursday, October 28, 2010
This will be the last box of the season for the Thursday CSA delivered to People and Planet
The rain has shut me out of the fields. Look at these beautiful beans, alas farming is a lot like gambling you plunk down your beans and the dealer takes them. The temperature is plummeting and I don't think we'll get these.
The sweet potatoes are still in the field. If, it dries up, I'll dig them and drop you an e-mail.
What's in the box
Corn, Pomegranates, Tomatoes, Peppers, Eggplant, Winter Luxury Pie Pumpkins, Spaghetti Squash, Melons, Potatoes, Cilantro, Basil & Dill, and Zukes.
This week's special gift: dried tomatoes or apple roll-ups
I know that some of you asked me to not give you corn or potatoes, but since this is the last box of the year, I have included everything. If you really, really don't want them, you can leave them with Mike.
The pumpkins and potatoes will last until Christmas.
The poms should also last several weeks. Pomegrante is great in salad.
Grilled Eggplant with Pomegranate Sauce
1 large eggplant
2 tablespoons olive oil
3 cloves garlic
1/2 cup pomegranate syrup
1/2 cup pomegranate seeds. Cut eggplant into 1/4 inch slices and place on paper towels. Sprinkle slices with salt, weight them down with heavy plates or a board for 30 minutes, then pat them dry with paper towels. Lightly brush with olive oil and place eggplant slices on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill and arrange the eggplant overlapping on a serving dish.
In a mortar, crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate seeds for garnish and chill covered.
If you would like to be in the CSA again next year, now is the time to let me know. I have already made some plantings for winter. Our season begins again in late January, early February. You can leave a $25 deposit with Mike to hold your space. If for anything happens on our end, you will receive a refund. Your $25 buys next years seeds.
I have mailed each of you a survey, please send it back at your convenience. Help to make us better.
For the beginning of next season: Broccoli, Cauliflower, Spinach, Carrots, Beets, and Asian Greens.
Thanks to all of you, our customers, who make it possible for us to keep farming.
Happy Holidays. Leo & Holly
Wednesday, October 20, 2010
What's in the Box?
Tomatoes, Zukes, , Spaghetti Squash, Potatoes, Strawberries, Peppers Hot and Mild bagged separately, Corn , Eggplant, Rosemary, Zinnias and Eggs.
This Week's Special Gift: Baked Goods, either pumpkin, zucchini, or plain. Nuts/no nuts and GF!
Yes, I think of each and everyone of you when I bake. & Dried Tomatoes.
We are almost at the end of the season. Coming...baby beets & banana squash.
Wednesday, October 13, 2010
What's in the Box?
Tomatoes, Zukes, Hulless Seed Pumpkins, Spaghetti Squash, Potatoes, Strawberries, Peppers Hot (Ancho/Blocky, Anaheims/Skinny Red or Green =2, Habaneros = 10 on the Scoville Scale and Mild bagged separately, Last of the Tomatillos, Eggplant, Cilantro and Basil, and Eggs.
By the way, I put a mild pepper, the new Aji Dulce in the bag with the hot peppers. It looks just like the orange Habanero, but is red. Compare them so you recognize them later! To the right, Aji Dulce Pepper
This Week's special Gift: Salsa.
Hulless Seed Pumpkins
This is a rare pumpkin used just for oil production. In tests the oil increases prostrate health. The pumpkins should last till Halloween. Carve, scoop out the seeds, whir the seeds in a food processor. Enjoy the oil. Hulless means there is NO shell on the seeds...they're naked. They can also be roasted, toasted or fried. I use them in baking for those with nut allergies. Remember the shell of the hulless seed pumpkin is NOT edible. This is one of Leo's favorite pumpkins that we grow.
It's been a very poor year for most pumpkins and squashes. The spaghetti squash has out lived all comers, but many of our very delicate and delicious pumpkins and squashes will not be seen this year.
Baked Shrimp with Tomatillos
This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.
2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 Anaheim chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
An oven-proof sauté pan or cast iron pan *
Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp.
Cook in a preheated 425°F oven for 10 minutes. 4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, put a hot pad over the handle for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
This is a recipe from "Simply Recipes" and we loved it. I have made this using the green chili salsa that I made for you all. One jar of salsa, the cheese, shrimp, garlic and onions. Wow was that fast and easy.
Coming soon: Corn! Yes, it's almost ready... and dried herbs, dried beans, dried tomatoes....and spaghetti sauce. That is if the weather decides to pretend it is fall. Summer in October. Well it's good for the sweet potatoes, which are coming along albeit slowly since they never had a summer.
Well, if we don't have a winter, we'll just keep going along.
Have a great week.
Wednesday, October 6, 2010
What's in the Box?
Tomatoes, Melons, Zukes, Pumpkins, Spaghetti Squash, Potatoes, Strawberries, Peppers Hot and Mild bagged separately, Eggplant, Cilantro and Basil. A few of you received eggs.
This weeks special gift: Salsa...Medium Hot.
Fall is here and with it a change in the weather and pumpkins. Make no mistake...these are your pie and baking pumpkins. There were 2 kinds of pumpkins this week, Sugar Pie or Winter Luxury Pie. Naturally to get the pumpkin puree for these recipes, you must pre-bake the pumpkin. Whack the pumpkin in half (yes, whack is a technical cooking term). Scoop out the seeds and slime. Lightly spray the surface of the pumpkin with cooking oil. Place pumpkin shell side up and bake 350 degrees for 40 minutes or until pumpkin slumps. Do not put any water in the pan. Freeze in 1 cup amounts and you've got what you need for most pumpkin recipes. (A pie takes about 2 cups).
Gluten-Free Pumpkin Spice Bars Recipe
These flavorful bars are moist and tender. Not to mention, they make the house smell like pumpkin pie. Add some raisins or dried cranberries, if you like.
2 large eggs
1/3 cup light olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla extract
1 and 3/4 cups Pamela's Ultimate Baking Mix or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger
1/3 cup finely chopped walnuts or pecans
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking pan or line the pan with greased parchment.
Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.
Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
Pumpkin Ginger Nut Muffins Recipe
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Hot pears laced with sweet pepper strips are a delicious accompaniment to roast chicken, pork, or ham or served with rice or pasta.
6-10 Jimmy Nardello Peppers, seeded, and cut into 1/4-inch strips
3 tablespoons butter or margarine
3 medium-size firm-ripe pears or Golden Delicious apples, peeled, cored, and cut into 1/4-inch-thick slices
3/4 cup (3 oz.) shredded jack
In a 12- to 14-inch frying pan, combine peppers and 2 tablespoons of the butter; stir over medium heat until peppers begin to get limp, 7 to 10 minutes. Add remaining tablespoon of butter and fruit. Cook uncovered, stirring often, until fruit is soft and tender when pierced, 5 to 7 minutes longer. Pour into dish and immediately sprinkle with cheese.
1 can of red kidney beans
2 c. cooked squash or pumpkin
1 chopped onion.
1 chopped bell pepper.
1 c. of cooked barley, or bulgar
1 chopped chili
1 T. chili powder
1 garlic minced
1 t. ground cumin
1 t. of salt
Drain and rinse the beans. Put all ingredients in a large pan. Simmer for 35 minutes.
Coming soon: Sweet potatoes!