The Long Hungry Creek Current 11/19/07
End of November already?
The season is winding down now, not necessarily in quantity of vegetables, but in number of weeks left. As of now, our intention is to make the final delivery on Monday, December 10th. We will keep our eyes on the weather forecasts; a really warm couple of weeks could mean adding a week, and a very cold couple of weeks could cut us off a week early. I’ll keep you informed either way, and as soon as I know.
I will be designing a survey to get your input on your favorite and least favorite veggies from this season, what you want more or less of (that we already grow), and a wish list of things you would like to see next season. Jeff wants your input to better serve the CSA members. Keep in mind not all experiments are successes, but Jeff loves to experiment.
Any member of the CSA in 2007 will get a slot for the 2008 season if they want it. In the spring you will receive a call or email from me asking you to confirm your intent for 2008. I will specify an RSVP date and hold slots without confirmation only until that date. The membership fee will carry over to the new season as long as you remain a member for consecutive seasons.
If you know of people who are interested in joining, encourage them to contact me sooner rather than later. The remnants of this year’s waiting list will automatically roll over to next year, and any new callers go at the end of that list. You cannot give your slot to another family, that would just be a sneaky way of cutting in line.
--Alan
We were thinking about having one more potluck. We will find an open Saturday before Christmas and keep you informed.
We could still use grocery bags for greens! Please bring us your extras.
Here are a few links that may interest you:
The Traveling Vegetarian- http://TheTravelingVegetarian.tv
Thanksgiving myth vs. fact- http://www.tennessean.com/apps/pbcs.dll/article?AID=2007711170307
Oslo, Norway seed vault, save our seeds! http://ap.google.com/article/ALeqM5j71TlTwZxRpsOHyFDBDQbF8_jH-QD8SUDSLO0
The Harvest
Lettuce, (Some combination of greens), Chinese Cabbages, Peppers, Turnips, Radishes, Butternut Squash, Sweet Potatoes, Potatoes, Parsley
Greens and Butternut “Lasagna”
Ingredients:
3 or 4 bags of greens (kale, turnip, mizuna, arugula, collards, komatsuma, etc)
Bacon or ham hock (I used Liquid Smoke)
Thyme
2 onions
Several cloves of garlic (to taste)
Hot pepper (optional)
1 or 2 Butternut Squash w/ long straight necks, peeled, bulbous portion cut off
Nutmeg, fresh ground
1 cup of golden raisins, soaked in balsamic vinegar and water until plump
Salt and pepper
Parmesan cheese
1. Simmer all the greens in some water with bacon or ham hock, thyme, onions, garlic, and hot pepper. Save some of the water for later.
2. Slice butternuts lengthwise and very thin using a mandolin or a sharp knife. Use slightly thicker slices for bottom and top layer.
3. Grease the bottom of your pan, and lay down a layer of butternut slices. Sprinkle with salt, pepper, and some nutmeg.
4. Add loose layer of chopped cooked greens.
5. For the middle layers, use butternut, salt, pepper, nutmeg, and greens, and then sprinkle with the macerated golden raisins.
6. Finish with a layer of butternut on top.
7. Add some of the left over water from cooking the greens, and cover tightly with foil.
8. Bake at 325 for 40-50 minutes or until squash is almost tender.
9. Take off foil and cook more to evaporate remaining liquid.
10. Sprinkle with Parmesan (Reggiano) and brown slightly under broiler.
11. Cut like lasagna and serve hot.
From: Mark Manz
White Bean, Kale and Roasted Vegetable Soup
Ingredients
Nonstick vegetable oil spray
3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil
6 cups (or more) canned vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15-ounce can Great Northern beans, drained
Preparation
Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
From: http://www.epicurious.com/recipes/food/views/102844
*Put your basket in your car!
Happy Thanksgiving!
