The peaches continue to rock -we’ve had them for you since mid-July. WOW! Also, the tomatoes have been AWESOME and they are gorgeous. We are still picking peppers heavy! What exactly will appear in your box is hard to say, but I expect this week: corn, tomatoes, one of several varieties of apples, bell peppers, hot peppers, some kind of green, potatoes, cabbage, broccoli or cauliflower, and beyond that, it’s a daily surprise, even for me.
There are several varieties of apples kicking around: Paula Reds, Redcort, Cortland, Molly Delicious, Golden Delicious, Early Mac, Ginger Gold, and Honey Crisp. We’ll try to tell you what’s what at the pickup. Of note, the Molly’s are an heirloom variety and amazingly tender-crisp. If there are any around, this is surely the last week of them. None of the Delicious apple varieties we grow are ever mealy, so if you were planning on avoiding them, don’t – they’re all great!
There is plenty of winter squash this year. Yes, there is your typical butternut, but you may also see kabocha, carnival, acorn, buttercup, spaghetti, sugar pumpkin… Some of the late season melons look an awful lot like some of the winter squashes. Not sure what you’ve got? Post a picture on FB for me OR cut it half – then you will know for sure 😉
Also, for my CSA box FB and Instagram posters – the posts look awesome, I’d surely sign up for our CSA if I was looking for one;)
Boerenkool Stamppot (Kale Hash) check out the recipe on the blog – awesome this time of year. Also going to post Vegetable and meat casserole from Lidia’s Italy which was recommended to me from another CSA member.
Warm Cauliflower Salad Gourmet | February 2003 (good with broccoli or romanesco)
1 small garlic clove
1/2 teaspoon kosher salt
1 flat anchovy fillet, rinsed
2 tablespoons drained bottled capers, rinsed
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
1/4 cup firmly packed fresh flat-leaf parsley leaves
Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.
Yes, you can skip the anchovy. I use the anchovy paste from the tube…pretty handy to store in the fridge when you need just a little 😉
Butternut chicken pot pie
- 1/4 cup olive oil
- 1 cup frozen white pearl onions, thawed
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh sage
- 1 small bunch kale, center ribs and stems removed, leaves chopped
- Kosher salt, freshly ground pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 small butternut squash, peeled, cut into 1/2″ pieces (about 1 1/2 cups)
- 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
- 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
- 1 large egg
Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8″ cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1″ slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp minutes longer. Let cool for 10 minutes before serving.
Still no salsa, but I did put 18 quarts of peaches by and Halley and I got a pile of tomatoes canned. I also baked a bunch of eggplant slices and froze, along with more raspberries and beans. It is a bunch of work…but think how easy we have it now with our food processors, electric or gas stoves, and freezers. There are things I choose to freeze because they taste better and it is easier than canning. Every year I think of my dear friend Stephanie and a story she told me about her Mother-in-law: It seems her Father-in-Law returned from market with 10 baskets of peaches that were dead ripe…meaning the next day they would be spoiling. It was late in the
day, but after supper, Mother started in on them. Stephanie, being large with child, went off to bed. In the morning she woke to find all the peaches had been put up…it must have taken all night, and that was with a wood cookstove in August! I figure it would have been 150-200 quarts. Stephanie later told me she counted 2500 quart jars (of everything that had been put by) in the cellar that year. Plus I bet there were crocks of meat and kraut. A tremendous achievement for anyone keeping the house and pantries stocked! What work ethic! BTW, Stephanie, now 90, has amazing work ethic too, and has raised a large family on their garden and food she put by.
Eat well, Geneviève Stillman