October 10, 2010

Mint Springs Farm, Salem,MO
1lb Asian Pears.  A crisp and juicy fruit, this varies from the traditional pear.  It is more similar in texture to an apple.
Claverach Farms, Eureka, MO
Sunflower Shoots The pea shoots last week were very popular so we thought you’d like to try their sunflower shoots this week. They are nutty and hearty for a shoot.  Fantastic in salads, soups, on sandwiches or tossed in any sauteed dish. At the cafe we often serve them on top of entrees to add a bit of crunch. Yum.
Double Star Farms, Illinois
1 small pie pumpkin  Use pumpkin as you would any winter squash. These are small and delicious. Here’s a link on cooking fresh pumpkin http://allrecipes.com/HowTo/Baking-with-Fresh-Pumpkin/Detail.aspx
Cherry Tomatoes  A final burst of summertime in your mouth. Great as a snack, on salads or lightly sauteed and tossed with pasta.
Greg Pusczek Farms, Marine, IL
1 acorn squash
1/2lb mizuna, red mustard, tatsoi mixed braising greens  I’d hoped to have salad green for you this week, but they just did not hold up even though they were  picked on Saturday. Makes you wonder how we ship salad green thousands of miles and they stay fresh. You’ve gotten these before, but in case you forgot, eat raw or saute lightly.  Also wonderful if you chop very finely and put into a hot soup. 
2.5lbs apples 
Edwards Farm, Mescutah, IL
2lbs sweet potatoes  Check out the blog entry on the Edwards farm in Mescutah, IL.  https://thelocalharvestdish.wordpress.com/2008/12/06/meet-our-farmers-the-edwards/  These beautiful and flavorful potatoes will make you even more excited that sweet potatoes are the best vegetable you can eat for fiber and nutrition! Saute, bake, or put in soups. So many ways to use these. You might even consider making sweet potato pie or muffins.
Old Lawrence Greenhouses, Winfield, MO
2 bell peppers
Geisert Farms, Washington, MO
1lb ground pork (omnivores)  Some folks are unsure what to do with ground pork. It is great in meatloaf, chili, in tacos, for meatballs, and you can even make pork burgers just as you would ground beef. I included a recipe at the bottom for pork meatballs. 
See blog entry to learn more about Todd Geisert and his farm.  His products have been a wonderful addition to our store.  https://thelocalharvestdish.wordpress.com/category/meet-our-vendors/
Local Harvest Cafe and Catering, St. Louis, MO
1 pkg of 4 Veggie Burgers (vegetarians)
Companion Bakery, St. Louis, MO
1lb loaf Miller 5 Grain  This hearty bread is wonderful for sandwiches, served with soup, and if you can’t use it all, use for bread pudding, croutons or freeze!
ArtHouse Coffee, Maplewood, MO
1/2lb bag Fair Trade Organic Colombian Mesa de los Santos
Traveling Tea, St. Louis, MO
2 oz  Jasmine Green, Clouds and Mist Green Tea,  or Sencha DeCaf (japanese Green Tea)
Askinosie Chocolate, Springfield, MO
1pkg Itty-Bitty Bars
Sweet Potato Walnut Bread
2 cups flour
2 cups sugar
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cups vegetable oil
3 large eggs
1tsp vanilla extract
3 cups grated sweet potato
1 cup chopped walnuts
Heat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.  Mix flour, sugar, cinnamon, baking soda, baking powder, and salt into a bowl.  Combine oil, eggs, and vanilla in another bowl; mix well.  Stir in sweet potatoes. Stir wet ingredients into flour mixture.  Stir in walnuts until barely combined.  Spread in a pan. Bake until toothpick inserted near center comes out dry, about 1 hour and 20 minutes. Cool on a rack for 15 minutes. 
From the book:  From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce.
Winter Squash Soup
1 1/2 pounds cooked winter squash
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water  (can use chicken stock)
2 tbsp minced parsley, or sunflower shoots for garnish
Put the squash, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a slow boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.
If the squash starts to stick or brown, add a tablespoon or so of stock.
Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.
Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary.
Garnish with sunflower shoots. 
Adapted from recipe in  How to Cook Everything Vegetarian by Mark Bittman
2 lbs. ground pork
3/4 c. soda cracker crumbs
1 egg
1/2 tsp. salt
Mix above ingredients. Form into 1 to 1 1/2 inch balls. Brown in skillet and drain. Add sauce and simmer 30 minutes.
1/2 c. catsup
1 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. soy sauce

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