Monday, November 1, 2010

RECIPE: Skillet Brussels Sprout

Adapted from Lidia’s Family Table
Yield: 4-6 portions

1½ pounds fresh Brussels sprouts
3 Tbsp. extra-virgin olive oil
4 plump garlic cloves, peeled and sliced (about 3 Tbsp.)
¼ tsp. dried red pepper flakes

1. Rinse and drain the sprouts. Working over a big bowl with a sharp paring knife, cut off (and discard) ¼ inch or so of the base of each sprout, freeing the outer leaves. Slice out what’s left of the tiny core and discard. Begin peeling off the outmost leaves, discarding only wilted or blemished leaves; drop all of the fresh dark-green leaves into the bowl. When you reach the tines ones that can’t be pulled apart, cut them into slivers and put them in the bowl.

2. Put the oil and garlic in the skillet and set over medium heat. Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then.

3. Dump in the sprout leaves, shake the pan to spread them out; sprinkle the dried peppers and salt all over. Cover the skillet and let the leaves cook and wilt for 4-5 minutes, giving the pan an
occasional shake.

4. Uncover and turn the sprouts will with a big spoon or tongs. The leaves should be sizzling but not browning – lower the heat if necessary. Cover the pan again. Cooking another 4-5 minutes until the leaves are soft, greatly reduced in volume, but still green and glistening.

NOTES: Adjust olive oil, garlic and red pepper to your own taste and to suit the amount of Brussels Sprouts you’re cooking. This is a great dish for people who don’t think they like Brussels Sprouts – they’re milder than whole sprouts and almost sweet.

Submitted by Lisa Bretherick

RECIPE: Creamy Squash and Apple Soup

From Cooking Light, November 2004
Yield: 8, 1-cup portions

5 ¾ cups fat-free, less-sodium chicken broth
1 small (1-inch) cubed, peeled butternut squash (about 1 ½ pounds)
1 large peeled sweet potato, cut into 1-inch pieces
4 tsp. butter, divided
2 cups vertically sliced onion
1 ½ cups sliced peeled Granny Smith apple
1 Tbsp. all-purpose flour
¼ tsp. black pepper

1. Combine chicken broth, butternut squash, and sweet potatoes in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash squash mixture to desired consistency.

2. While squash and potato cook, melt 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Add the onion and apple; cook 20 minutes or until lightly browned, stirring occasionally. Remove onion mixture from pan; set aside.

3. Increase heat to medium-high. Melt remaining 3 tsp. butter in pan. Add flour; cook for 5 minutes or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth and cook for 3 minutes until slightly thickened.

4. Add the thickened broth mixture, mashed squash mixture, onion mixture, salt and pepper to remaining broth in Dutch oven. Cook over medium heat 5 minutes, stirring occasionally.

NOTES: This is really easy and flavorful as is. One adjustment I’ve made and liked is to chop the onion (rather than slicing it), which makes it less intrusive in the texture of the soup.

Submitted by Lisa Bretherick

RECIPE: Quasi-Moroccan Turnips and Turnip Greens

1 large bunch turnip greens
2 small turnips, peeled and diced
1 tbsp sugar
1 tbsp vegetable oil
1 tsp whole cumin seeds
1 small red onion onion, diced
1/2-1 tsp crushed red pepper flakes (I used 1 tsp, but you might want to cut back if you don't like heat)
2 garlic cloves, chopped
1/4 tsp cinnamon
1/2 tsp ground coriander
pinch ground allspice
1 tbsp lemon juice

1. Tear turnip greens off their stems in large pieces. Rinse green thoroughly. Bring a large pot of lightly salted water to boil and add the greens, turnip, and sugar. Cook for 8-10 minutes, or until tender. Drain.

2. Heat a large skillet or saute pan over medium heat. Add vegetable oil. Once the oil is hot, add the cumin seeds and saute until fragrant, about 20 seconds. Add the onions and red pepper flakes. Saute onions, stirring occasionally, for 2 minutes, then add garlic, cinnamon, ground corainder, allspice, s&p. Saute until onions are translucent, about 3 additional minutes. Add turnip greens and turnips to the pan with the onions. Toss until combined. Season to taste with additional s&p, if necessary. Remove from heat, add fresh lemon juice, and stir to combine.

3. Serve.

Submitted by Vicki Boyne

RECIPE: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

From Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

1 (1 1/2 lb) butternut squash, peeled and diced into 3/4-inch cubes
1 tbsp pure maple syrup
kosher salt and freshly ground black pepper
3 tbsp dried cranberries
3/4 cup apple cider or apple juice
2 tbsp cider vinegar
2 tbsp minced shallots
2 tsp Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Submitted by Vicki Boyne

RECIPE: Parsnip, Potato, and Turnip Puree Casserole

From Bon Appetit
Yield: 10 servings

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 oz) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)

1. Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.

2. Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.

3. Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.

4. Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until
golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store
airtight at room temperature.

5. Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over
vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled).
Sprinkle with 2 tablespoons dill.

Submitted by Stephanie Leonard

RECIPE: Brussels Sprouts (for people who think they hate brussels sprouts)

From The Healthy Kitchen

1 pound Brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon hot red pepper flakes, or to taste
5 cloves garlic, finely minced
1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese

1. Trim the ends off the Brussels sprouts and remove and discard any discolored outer
leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters
lengthwise through the stem end. If smaller, cut them in half.

2. Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until
they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts

3. Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and
sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the
Parmesan cheese and toss the sprouts until the cheese melts.

Contributed by Stephanie Leonard

FARM NEWS 11.1.10

Hi Folks,
It's been an incredibly bountiful year! We hope for every season to be this good year after year.

We're really proud of this last distribution. We've never had such diverse crops this late into the season. Fennel in November! Usually at this time we're scraping together what's left. Thanks to all the hard work from Biz, Cody, and Renee, and good weather, we've had bumper to bumper crops. Hope you've enjoyed the season as much as we have!

Here's this weeks harvest, assuming the 25 F nights don't kill off some of the greens:

Winter Squash
Brussels Sprouts

Happy eats,
Dan and Tracy

ps attached is farmer Dan driving the harvest in with the tractor