this week's
HARVEST
1 bunch Carrots $2
2 heads medium Green Leaf Lettuce $3.50
1 bunch Baby White Turnips $2
1 head Broccoli $2.50
Butternut Squash $1/lb.
1/2 lb. Spinach $3
1 bunch Basil $2
5 lb. bag Potatoes $6
1 bunch Collards $1.90
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Broccoli
Carrots
October 4th & 5th, 2005 ~ Issue #19
HAPPENINGS news & musings from the fields
As the weather changes, you'll notice more cool season crops in your boxes, including broccoli, greens, and root vegetables. This is my favorite time of year to cook- the fall vegetables have such wonderful robust flavors and the kitchen becomes the coziest place in the house!
RECIPES from the farm & from our friends
BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes. Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
COLLARD POTATO SALAD WITH MUSTARD DRESSING
2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion
In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.