C.S.A. Week 13

Things are in serious winding-down mode here. Many of the summer crops have been pulled and their vacant spots in the field are now filled with a healthy green looking layer of oats and rye that will protect the soil for the winter.  Our seedhouse has proved to be of evolving use through the year, as the last of the spring seedlings left, it had a short break before it was filled with fall greens, followed by squash for curing, then onions for drying, and the last of the tomatoes off the vine for ripening.  Today we bagged and weighed the onions, moving them to their more long term storage location in our basement so we could make room for the sweet potatoes to cure for a week.  The hot, sunny seedhouse with its fan/vents for airflow has proved a great place for fall curing of storage crops.  Many of what we are storing will be distributed during the winter C.S.A. which we are lucky to be a part of.  The winter C.S.A. is a farm cooperative started in 2013 while we were in our first year of interning on the Earle Family Farm.  The coop has grown to support about 100 members yearly with winter produce supplied by five different farms.  All of the farmers have roots going back to the Earle Family Farm. Check out the website!

www.foothillfarmalliance.com

In the share… 

Butternut Squash

Leeks

Carrots

Arugula

Mixed Kale

Potatoes

Kholrabi

Peppers

Braised Leeks With Parmesan

But really you can use leeks however you would use onions….

 3 leeks

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1/2 cup dry white wine, like sauvignon blanc

1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.

2. Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.

3. Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Shaved Kohlrabi and Arugula Salad

2 medium heads garlic

 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice

 1/2 teaspoon pimenton picante (hot Spanish smoked paprika)

 1 teaspoon Dijon mustard

Coarse salt

3 tablespoons extra-virgin olive oil

2 medium or 1 large kohlrabi (1 pound), trimmed

1 1/2 cups arugula, trimmed

1 ounce toasted sliced almonds (1/4 cup)

1.    Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.

2.   Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).

3. Shave kohlrabi very thinly . Divide among serving plates and season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.