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Fall CSA Newsletter 8

Posted 10/29/2017 11:26pm by Dillon.

Traditional Regular: Green Kohlrabi, Lettuce, Curly Kale, Cauliflower, Apples, Golden Beets 

Traditional Large: Green Kohlrabi, Lettuce, Curly Kale, Cauliflower, Apples, Golden Beets, Butternut Squash, Apple Butter

Item of the Week: This week's item is Golden Beets. Golden beets are an heirloom variety of the traditional fall crop, red beets. Beets can be available year-round depending on the climate but peak in the fall. Golden beets are packed with calcium, potassium, and fiber while also being low calorie. Steaming and roasting are usually the best ways to cook them and the skin should be peeled off after they have been cooked. A recipe for Lemon Herb-Roasted Beets follows. Ingredients: 1½ pounds golden or red beets, trimmed and cut into 1-inch pieces or wedges, 4 teaspoons extra-virgin olive oil or canola oil, 2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano and/or rosemary, 1 teaspoon freshly grated lemon zest, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, 1 tablespoon lemon juice, (optional). Directions: Position rack in lower third of oven; preheat to 450°F. Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture. Spread the beets evenly on a rimmed baking sheet. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

Storage: 

Kohlrabi: Should be kept in the fridge.

Lettuce: Should be kept in the fridge unwashed. Can be left in the fridge washed if it will be eaten within a day or two.

Curly Kale: Should be kept in the fridge, unwashed.

Cauliflower: Should be kept in the fridge, stored as the whole head if possible.

Apples: Can be kept in the fridge for storage lasting longer than 1-2 days. If they will be eaten within 1 or 2 days, they can be kept on the counter.

Golden Beets: Should be kept in the fridge, unwashed.

Butternut Squash: Should be kept in a cool, dark place.

Recipes:

Kohlrabi Fritters:

Ingredients: 1 medium to large size kohlrabi, 1 red or yellow onion, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon sea salt, 2 eggs (lightly beaten), olive oil for frying 

Directions: Using a food processor with a grating disk, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients. Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels.

Sweet Potato and Kale Soup:

Ingredients: 1 tablespoon olive oil, 1 sweet onion (chopped), 1 shallot (chopped), 2 carrots (chopped), 1 stalk celery (chopped), 4 medium sweet potatoes (peeled and cut into chunks), 1 bay leaf, 2 branches of fresh thyme, Sea salt, 1 bunch kale (chopped in 1-inch strips)

Directions: In a large saucepan warm the olive oil over medium heat. Saute onion, shallot, carrots and celery until the onions are translucent, about 5 minutes. Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch. Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes. Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.

Baked Pasta with Butternut Squash:

Ingredients: 4 oz. pancetta, 5 shallots, ground black pepper, 2 tsp. olive oil, 1 butternut squash, 1 container Brussels sprouts, 10 medium sage leaves, 1 can chicken broth (1 3/4 cups), 1 package cavatappi or corkscrew pasta, 1½ c. reduced-fat (2%) milk, 1 c. freshly grated Parmesan cheese (about 3 ounces), ¼ c. plain dried bread crumbs

Directions: Preheat oven to 375 degrees F. In nonstick 12-inch skillet, cook pancetta over medium heat about 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer pancetta to medium bowl. In same skillet, cook shallots with 1/4 teaspoon pepper about 5 minutes or until golden, stirring frequently. Transfer shallots to bowl with pancetta. In same skillet, heat oil over medium heat until hot; add squash and cook, covered, 10 minutes, stirring often. Add Brussels sprouts, sage, and broth; cook, covered, 10 to 12 minutes or until vegetables are tender and most of liquid is absorbed. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain and return to saucepot. Stir milk into skillet with squash and heat through. Add squash mixture, pancetta mixture, and 3/4 cup Parmesan to pasta in saucepot; toss until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan. Bake 30 minutes or until center is hot and top is golden. Garnish with sage leaves.