Well, all good things must come to an end and so we reach the last delivery of the fall CSA. This week we packed your vegetables in a paper grocery bag so you won't have a box to return later. They are rather heavy so use care when picking up! You will find a lovely red cabbage in your share; see below for an Asian-inspired stir fry recipe that also uses sweet potatoes. I also like braising red cabbage especially with apples. If you prefer slaw, try slicing it as thin as possible. Cabbage will keep in the crisper drawer of the fridge for a LONG time, generally several weeks (best to put it in a plastic bag first). We continue to supply you with vitamin A in the form of carrots and sweet potatoes; see below for two carrot recipes, including one that also calls for greens such as kale. The kale is really at it's tastiest this time of year, so sweet! Finally, the parsley has regrown just enough for a second harvest. If you're looking for something different to do with parsley, try making pesto out of it and topping roasted potatoes or carrots with it.
We are happy to hear that the swap box is popular with folks. Please remember it is an exchange; you must leave something if you take something, even if you are the last person picking up (host families are entitled to whatever is leftover at the end of the evening).
Return Your Boxes!
Please return your boxes today! Reusing them helps us to keep costs down. Host families: I will pick up boxes later this week.
On behalf of myself, Elise, and Trish, it has truly been a pleasure to provide you with fresh vegetables these past twelve weeks. We are hard at work planning for 2014 (and in fact, will be starting broccoli transplants in the greenhouse in 3 weeks!). We tweak our growing schedule each season to try to give you a better CSA experience. As always, your feedback (praise and criticism) is appreciated and solicited. Best wishes for a safe and happy holiday season!
Beth, Elise, & Trish
Carrot Coconut Soup
from Bon Appetit November 2013
½ stick unsalted butter
1 lb carrots, peeled & chopped
1 medium onion, chopped
Kosher salt & fresh ground pepper
2 cups low-sodium chicken or vegetable broth
1 13.5-oz can unsweetened coconut milk
2 Tbl Thai-style chili sauce, plus more for serving
Fresh cilantro leaves for garnish
Melt butter in a large saucepan over medium-high heat. Add carrots & onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15-20 minutes. Stir in broth, coconut milk, and 2 Tbl chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes. Let soup cool slightly, then puree in batches in a blender (or use an immersion blender). Drizzle with chili sauce and top with cilantro.
Carrots & Greens with Dilly Bean Vinaigrette
from Bon Appetit November 2013
¼ cup thinly sliced dilly beans plus 1 cup pickling liquid
3 Tbl unsalted butter, cut into pieces
1 Tbl olive oil
1 ½ lb small carrots, unpeeled, halved lengthwise if thick
1 large shallot, sliced into ½ inch rings
About 1 lb greens (kale, mustards, collards, etc), center ribs and stems removed, leaves coarsely torn
Kosher salt and fresh ground pepper
Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15-20 minutes. Let cool slightly, then gradually whisk in butter. Mix in dilly beans; keep vinaigrette warm. Meanwhile heat oil in large skillet over medium-high heat. Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10-15 minutes. Remove skillet from heat and working in batches add greens, tossing until slightly wilted between additions; cook slightly longer. Transfer vegetables to platter and drizzle with warm vinaigrette; season with salt and pepper to taste.
Stir-Fried Tofu, Red Cabbage and Sweet Potatoes
adapted from NY Times
2 Tbl Low-sodium soy sauce
1 Tbl rice wine vinegar
2 tsp sugar or honey
2 tsp dark sesame oil
2 tsp cornstarch
2 Tbl canola or peanut oil
½ lb firm tofu, cut into 1x2” dominoes
2 tsp minced fresh ginger
2 garlic cloves, minced
¾ lb sweet potatoes (or winter squash), peeled and chopped into 1/2” dice
1 ½ lb red cabbage, cored and coarsely chopped
Whisk 1 Tbl soy sauce, vinegar, sugar, sesame oil, and cornstarch in small bowl and set aside. Heat 1 Tbl canola oil in wok or large skillet over medium-high heat. Add tofu and stir fry until lightly colored, about 3 min. Remove from pan and season to taste with remaining Tbl of soy sauce. Add remaining Tbl of canola oil to pan. When hot, add sweet potato. Stir fry until it begins to color, 5-8 min. Add salt to taste and the ginger and garlic. Stir fry for 30 seconds, then add cabbage. Cook about 6 min, until sweet potatoes are tender and cabbage is crisp-tender, adding ¼ cup of water as needed to keep vegetables from sticking. Return tofu to pan. Stir the sweet & sour mixture and add to the pan. Stir just a few seconds until vegetables are glazed. Remove from heat and serve with rice or noodles.
Red cabbage (1 small head)
Brussels sprouts (1 lb)