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Fall CSA Newsletter 9

Posted 11/5/2017 5:19pm by Dillon.

Traditional Regular: Romanesco, Cauliflower, White Turnip, Hayman Sweet Potatoes, Italian Kale, Mutsu Apples 

Traditional Large: Romanesco, Cauliflower, White Turnip, Hayman Sweet Potatoes, Italian Kale, Mutsu Apples, Mini Tomatoes, Braeburn Apples

Item of the Week: This weeks item is romanesco. While it goes by several different names, this variety of broccoli is very recognizable with its bright greenish yellow color and a distinct pattern. It looks more similar to cauliflower than broccoli but has a crunchier texture and milder flavor than cauliflower. A recipe for roasted romanesco follows. Ingredients: 1 head romanesco1 1/2 tbsp extra virgin olive oil1 medium lemonzest from 1/2 a lemon2 cloves crushed garlic, 1/2 tsp minced thyme, medium sliced shallots3 sprigs thymegenerous sprinkle of salt and pepper1/8 tsp red pepper flakes (optional)1/8 cup Parmesan (optional). Directions: Pre-heat oven to 375 degrees F. Trim the romanesco's stem and leaves, then lay flat on a rimmed baking sheet. Tuck shallot slices and springs of thyme underneath the romanesco. Drizzle or brush olive oil over the head of romanesco, then rub the crushed garlic and lemon zest over it with your fingers. Squeeze juice from half of a lemon over top, then season generously with salt and pepper. If a little heat is desired, add 1/8 to 1/4 teaspoon of crushed red pepper flakes. Cook in the center of the oven for 40-50 minutes, until golden brown and softened (you can cook longer if you want the romanesco more tender). Remove from oven and squeeze juice from remaining lemon half over the romanesco. If desired, sprinkle freshly grated Parmesan cheese on top. To serve, slice romanesco like a cake into generous wedges. Garnish with additional cheese, if desired. Option to pair with aioli, marinara sauce, or your favorite dipping sauce.

Storage: 

Romanesco and Cauliflower: Should be kept in the fridge, unwashed.

White Turnips: Should be kept in a dark, cool place.

Hayman Sweet Potatoes: Should be kept in a dark, cool place.

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

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.

Mini Tomatoes: Should be kept in the fridge. If they will be eaten within the day, they can be kept on the counter.

Recipes:

Skillet Turnips with Potatoes and Bacon:

Ingredients: 1 tablespoon red wine vinegar, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 8 ounces thick-cut bacon slices (cut crosswise into 1-inch pieces), 1 medium onion (thinly sliced), 4 large garlic cloves (peeled and crushed), 1 1/2 pounds turnips (peeled and cut into 1-inch chunks), 1 1/2 pounds potatoes (peeled and cut into 1-inch chunks), 1 teaspoon coarse sea salt, 1 tablespoon chopped fresh Italian parsley

Directions: Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes. Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Chunky Cherry Tomato Salsa:

Ingredients: 1 pint cherry tomatoes, 1/2 red onion (minced), 1/2 bell pepper (diced), a handful of fresh cilantro leaves (rough chopped), 1 jalapeno pepper, chopped (leave the seeds out if you like things milder), 3 Tbsp good quality olive oil, 1 Tbsp sherry vinegar, juice of 1 lime

Directions: Toss everything together in a bowl. Taste to adjust the dressing. Keep refrigerated until ready to serve.

Curried Cauliflower

Ingredients: 

Directions: Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish. In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. Bake in preheated oven for 30 minutes.