Monday, September 30, 2013

Locavores CSA - Sepetember 30, 2013

Last CSA of the Season - What's in the box?
Just about done

Fresh ground Florianni Polenta Corn and Tohono O'Odham Flour corn, Scarlet Runner Beans, Grover Delaney Watermelons, and a couple of others, Sweet Dumpling Squash,  Mill Creek Onions, Garlic, Russet Potatoes, Golden Beets, Carrots, Apples, Tomatoes, Peppers, Limes and Lemons.

This week's special gift :  Dried Tomatoes and Enchilada Sauce

Enchilada Sauce:
Home late?  This is one of those very easy meals.
1 C. Chicken Broth
2 Cups Chopped Cooked Chicken (or shrimp or just the veges).
1 Onion chopped
2 Cups Cheese (Jack, Cheddar or good Mexican Cheese)
Pumpkins and Squash
A handful of olives
A bit of cilantro

Take the ench sauce and mix it with 1 cup of Broth.  Take a spoonful of onions, chicken and cheese and roll it in a tortilla.  Leave both ends open.  I make enough of these to fill a 9x13" pan.  Pour the sauce over the top, sprinkle with the leftover cheese, olives, onions, cilantro and chicken.  Bake 350 degrees about 25 minutes.  Serve with sour cream.

Enchilada sauce can also be used as a short cut to making Chili Verde.  Add the sauce after the meat is cooked and simmer for a few minutes.

Finally, my box of apples came from Prevedelli in Watsonville!  I kept all the Gravensteins for sauce, but I did give each of you a bag of perfectly paired pie Apples.  The green ones are Mutsu and the Red/golds are Johnagolds.  These are beautiful organic apples.  And yummy too.

The onions I sent out this week, seemed a little soft, so use them up.

Freshly ground corn
Should be used within a week, or put in the freezer and used within a month.  Each of these bags has 2 cups of flour in it.

Florianni Corn before being ground into Polenta

Okay, so I don't make polenta like anyone else you know.  Nona says to boil the water and in a slow stream, add the polenta, whisking continually so that it doesn't lump, and stir continually for 25 minutes.   So, here's how I do it:

1 cup chicken broth
3 cups water
1 cup polenta
1/2 cup cream
1 cup Parmesan cheese
3 T. Butter
1 t. sea salt (try's yummy)

Put 3 cups of COLD water in a pot and whisk the polenta corn into it. Now, go do something else for 20 minutes.   Are you back?  Okay, turn the pot to medium and while continually stirring, add the chicken broth and salt.  Stir and stir about 20 minutes until it starts to spit at you.  Then stir in the cream, butter and cheese and stir for another minute or so.  You can serve it just like this, sprinkled with herbs and peppers.  Or you can put it in a buttered pan and let it form up.  You can bake it (20 minutes, 350 degrees.

You can grill it.  You can fry it.  You can put it in a salad, top it with sauce, plunk a grilled pork chop on to of it.  You can slice it, make a hole in it and fry and egg in it.  Polenta, a thousand ways to serve it.  A few weeks ago, I had it served to me mixed with honey and ricotta and piped into a fig.  As a child we often ate this soft for breakfast.  We called it mush.  On Thanksgiving we have it topped with cranberries.  Leo likes his grilled with a teriyaki steak on the side.  And when no one's looking I eat it with Ragu, while standing in the kitchen.  There's a hundred recipes for it on net.

I've been bringing in the pumpkins for pies and you will get these in your next box.  The next out of season box will be October 7.   After that, we'll have to see.

Hasn't it been a beautiful season?  Thank you each and every one.

Have a great week.

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