Sunday, September 13, 2009

week fifteen

Brussels sprouts, just doing their thing

spring redux - blushed butter lettuce & carrots

This week everyone received potatoes, shallots, acorn squash, kale (sigh - I know), a bundle of herbs (parsley, dill, variety of basils), a bouquet of flowers (sunflowers, zinnia, amaranth), and raspberries. Full shares also received a pint of cherry tomatoes, and if you indicated to me that you wanted them, some habaneros (if you'd like to get habaneros in your share just let me know).

Last night I stumbled upon two great recipes for the kale and potatoes and made a surprisingly fast and amazing dinner. These might involve some ingredients not everyone has laying around, but I think they're worth it. For the rosemary-chile mashed potatoes combine 1 cup of olive oil, 3 rosemary springs, and and finely chopped and seeded habanero (wear gloves!!) in a small saucepan over high heat. When the sprigs begin to spit and bubble, reduce heat to low and simmer for 15 minutes. Remove oil from heat, strain into a glass jar, let sit for 30 minutes. Cook and mash the potatoes (about 2 lbs for this recipe). Add 1/4 cup of the oil to 3/4 cup milk, a tablespoon of chopped rosemary and salt to taste. Mix, add to mashed potatoes. You can save the leftover chile oil for future use - I used some of it in the kale dish. (Recipe from Grub: Ideas for an Urban Organic Kitchen)
You could also roast or mash the potatoes and finish them with shallots (finely chopped and sauteed in butter) and a handful of chopped parsley and dill with a bit of coarse salt.

Gingered greens and tofu was also wildly tasty. Slice 2 blocks of tofu into 1-inch pieces and spread on a rimmed baking sheet. Make a marinade of 1/2 cup soy sauce, 1/2 cup dry sherry, 1/4 cup rice vinegar and 3 tblspns brown sugar. Pour the marinade over the tofu and broil for 7-8 minutes or until the tofu browns, then turn with a spatula and brown the other side. Heat a few tablespoons of oil in a large skillet or wok on high heat (I used the chile oil) and add 2 tblspns grated ginger and 6 (ish) cups coarsely shredded kale. Stir until greens wilt. Add 3 tblspns lime juice, 2 tblspns chopped cilantro, and a few more splashes of the chile oil. Drizzle with honey and toss with the broiled tofu and marinade. (Recipe from The Moosewood Cookbook)

Look at all these lovely pumpkins! We started harvesting them and are storing them in the root cellar for a few weeks - expect them early to mid October.

And this is why we've started harvesting them a little early...

a rat bastard ground hog is living somewhere in the garden (we think) and has done this to about half a dozen of our pumpkins. Vengeance will be mine.

Have a great week!

CSA member Rachel Kottler and her niece Aisha after picking raspberries this Sunday

1 comment:

EMM said...

Here's an easy recipe for kale. I haven't tried it, but the colleague I got it from raves about it. She said she heard the recipe and thought it sounded terrible, but when she tried it she was blown away.

Kale Salad

¾ - 1 lb kale (wash, remove stems and ribs, slice very thinly)
2 shallots finely chopped
1 ½ T fresh lemon juice
¼ t salt
¼ t pepper
4 ½ T olive oil
1 cup coarsely grated ricotta salada or feta

Whisk together shallots, lemon juice, salt, pepper and olive oil. Toss with kale to coat. Add cheese.

Sarah (whose user name says EMM because I created my blogger account for Elliot's blog and those are his initials.)