The Golden Earthworm Farm CSA NEWSLETTER
"For man, autumn is a time of harvest, of gathering together.
For nature, it is a time of sowing, of scattering abroad." ~Edwin Way Teale
this week's
HARVEST
Baby Arugula
My personal favorite...dress lightly to bring out the nutty bite!
Qty: 1/2 lb
Baby Bok Choi
A wonderful Asian green- delicious in stir fries and soups!
Qty: 1 bunch
Toscano Kale
This is an Italian variety. Your body cries out for the nutrition in kale! For a simple mid-week meal, steam kale until tender, and toss with whole wheat penne pasta, fresh chopped garlic, olive oil, ume plum vinegar (or salt), shaved parmesan cheese, and sausages (optional).
Qty: 1 bunch
French Breakfast Radishes
Delicious in salads or as an appetizer as the French do...with bread, butter and salt!
Qty: 1 bunch
Red Peppers
Qty: 3 pieces
Green Beans
Qty: 1 lb
Carrots
Qty: 1 bunch
Red Tomato
NOTE: This is the last tomato of the season! We debated whether or not to distribute these out to you this week, but we decided we would give it a go. The quality may not be great since it's the last round, but we hope you'll enjoy it anyway. It's going to be a long time before next year's crop comes in...
Qty: 1 piece
FRUIT SHARE HAS ENDED FOR THE SEASON.
Week of October 16, 2006 ~ Issue #22
HAPPENINGS news & musings from the fields
THANK YOU to everyone who attended our CSA Day this past Sunday. It was a great success!
We owe a special thank you to CSA member Cindy Siegenfeld from Turning Point Culinary for putting on such a wonderful cooking demonstration! You can find the recipe for the Pumpkin Wontons in the recipe section below.
RECIPES from the farm & from our friends
PUMPKIN-PECAN WONTONS with SAGE BUTTER
1 medium squash, such as butternut or kabocha (2 to 2 ½ lbs)
5 tbsp extra virgin olive oil
1 tbsp maple syrup
salt
1 onion, finely chopped (1 cup)
½ cup chopped pecans
2 tbsp minced fresh sage
freshly ground black pepper
1 pound wonton wrappers
Sage Butter
½ cup (1 stick) unsalted butter
20 sage leaves, stems removed
Grated parmesan cheese, for serving
Preheat oven to 400. Make the filling: Peel and seed the squash, and cut it into 1-inch chunks. You should have about 4 cups of squash. Place the squash in a medium bowl and toss with 2 tbsp of the olive oil, the maple syrup and ½ teaspoon salt. Spread the squash on a parchment –covered baking sheet. Roast, stirring once or twice, until the squash is tender and the exterior is beginning to caramelize, about 25 minutes. Transfer the squash to a bowl, and mash it. You should have about 2 cups of mashed squash. Warm the remaining 1 tbsp oil in a medium skillet over medium heat. Add the onions and sauté until browned, about 10 minutes. Add the pecans and sauté for 2 more minutes. Then add the mashed squash and cook, stirring constantly, until heated through, about 1 minute. Remove the skillet from the heat and stir in the sage. Add salt to taste and add a sprinkling of black pepper. Allow the filling to cool to room temperature. Line a baking sheet with parchment. Have a small bowl of water, a pastry brush and fork handy. Fill the wonton: Place a wonton wrapper on your work surface and brush ½ inch around the edges with water. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the wrapper in half, sealing the edges by pressing them together with the tines of the fork. Press the edges again to make sure wonton is tightly closed. Place the wonton on the prepared baking sheet. Repeat until all the filling is used. (The wonton can be covered with plastic wrap and be refrigerated for up to 2 days.) Make the sage butter: Combine the butter and the sage leaves in a small pan and bring to a boil. Then lower the heat and simmer until the butter is fragrant, 5 minutes, keep warm. To cook the wontons: Bring 4 quarts salted water to a boil in a large, wide pot such as Dutch oven. Lower the heat to a simmer and add half the wontons; they should not be crowded. Cook until the wontons look translucent around the edges, 3 to 4 minutes. Use a slotted spoon to remove the wontons from the pot, and shake off any excess water. Transfer the wontons to individual serving bowls and keep warm. Repeat the process with the remaining wontons. Top each serving with a spoonful of the Sage butter and a sprinkling of parmesan cheese. Garnish with minced sage.
Adapted from: The Healthy Hedonist by Myra Kornfeld
Prepared by: Chef Cindy Siegenfeld/ Turning Point Culinary/631-804-7178