Weekly Harvest, November 14, 2010

Hello Harvesters-
Here’s the list for the week.

Double Star, Bluford, IL Claire and his sister Mart have really helped us in our effort to start Weekly Harvest and to have a great selection of produce available to our customers.  Each year they have added more crops and have asked our suggestions for what to grow. Claire also helps out by distributing for some of the small farms near him. This is especially helpful to the Amish farmers who to quote Claire “don’t have wheels.” 
1 head cabbage
1 Spaghetti Squash  This squash is literally “spaghetti squash.”  Bake it in the oven at 350 degrees until you can easily pierce it with a fork–about 45 minutes.  Cut open and after removing any seeds, you’ll see that when you scrap the flesh it comes out in long strings like pasta. Spaghetti squash has a more delicate flavor, so you’ll want to spice it, add a sauce, or saute with other veggies. 
Silent Oaks Farm, Opdyke, IL You might have seen Tim at Tower Grove Farmer’s Market this past season.  He provided greens at the cafe this past summer and
1 bunch turnips For those not loving the turnips, there is recipe just for you. See link in recipe section
Greg Pusczek Farms, Marine, IL Greg farms on some land that is part of Mills Apple Farm.  He is a part-time farmer who uses sustainable growing methods and mainly grows late summer and early fall crops.  We use a lot of his greens in the dinner menu at the cafe. 
1 bunch radishes
Deep Mud Farm, Auxvassie, MO  Jeremy Saurage is young, energetic farmer who operates a certified organic farm.  His produce is always top of the line!
1 bunch scallions
Centennial Farms, Augusta, MO 
4-6 apples
Organic Produce (non-local)
2 onions
Bellews Creek Farm, Hillsboro, MO  Paul and Nancy Krautmann are die hard organic farmers although they are not certified.  Throughout the winter you’ll receive dried pinto beans, dried black beans and popcorn.  He’s only about 30 miles from St. Louis which is pretty darn local!
1lb dried black beans (non-certified organic) If you’ve never used dried beans, the time is now!  I’ve attached a website that gives good guidelines for cooking dried beans.http://whatscookingamerica.net/Vegetables/driedbeantip.htm  I am a big fan of the pressure cooker and use it often. If you have a gift-giving occasion coming up, ask for a Pressure Cooker.  You will love it!  I cook dried beans without soaking in about one hour.  
U.S. Wellness, Monticello,MO http://www.grasslandbeef.com/StoreFront.bok (omnivores) This website is a great resource for cooking grass-fed beef and for poultry recipes. 
1 package Chicken, Feta, Spinach Sausage links  We think you’ll love these links. Eat them for breakfast, on a bun for dinner or cook and then cut up over pasta, rice or toss with the spaghetti squash. Yum. 
Del Carmen Beans, St. Louis, MO (vegetarians)
1 container Cuban Beans or Cuban Bean Soup  Del Carmen beans have an amazing flavor. She combines orange juice, beer and a variety of other spices into an exotic Cuban flavor.  These are serve and eat, so it doesn’t get easier if you want a night off from cooking or an easy lunch.  
Mangia Pasta, St.Louis, MO (vegetarians)
1 pkg pesto  A couple of months ago I cooked up a spaghetti squash and tossed it with Mangia Pesto. It was so tasty.  This pesto is great mixed into eggs, tossed with pasta, mixed into mashed potatoes, or even as a condiment.  
Mills Apple Farm, Marine IL http://www.millsapplefarm.com/index.html
1 jar of applesauce  Applesauce isn’t just for kids!  See recipe below. You can also mix it in with your oatmeal or other hot cereal, mix with plain yogurt, serve on toast or on peanut butter.  Also, great on pancakes!
Goshen Coffee, Edwardsville, IL www.goshencoffee.com
1lb Bona Fide Espresso Goshen Coffee Company’s interpretation of a traditional Northern Italian espresso. Hints of berry, caramel, and Bakers Sweet Chocolate will leave a clean but distinctly sweet, lingering taste on your palette. This offering also makes a FANTASTIC drip coffee. Organic and Fair Trade.
Traveling Tea, St.Louis, MO
Vietnam Nam Lanh (caffeine) Organic Fair Trade–rich and malty
Evening in Missoula (decaf) 
*For vegetarians–toss spaghetti squash with pesto and serve
*Chicken sausage on a bun with a side of steamed cabbage and applesauce
*Turnips-found a good looking recipe for those who don’t love turnips. Check it out here: http://www.hillbillyhousewife.com/mybestturnips.htm  You can also try http://recipes.lovetoknow.com/wiki/Turnips_In_Cream_Recipe
*Cook up a big batch of black beans and use throughout the week. When we want something easy and hearty, we eat beans and rice.When I don’t have fresh tomatoes, I’ll add a can of diced tomatoes, some sauteed onion and garlic, salt and pepper and some cumin. Top with cheese, scallions and salsa.  It’s super easy and you can spice it differently each time. You can also use the beans for burritos, tacos and huevos rancheros.  
Green Cabbage and Apple Saute
3 lbs head green cabbage, halved cored and coarsely shredded (12 cups)
1 cup riesling wine (on recipe forum others subbed apple juice, pinot,and other white wine)
2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1/4 cup extra virgin olive oil
1 large onion, thinly sliced
2  apples, peeled halved, cored and sliced 1/8 inch thick
salt & freshly ground black pepper
1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Applesauce Spice Cake Recipe (from Simply Recipes)
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1 cup applesauce
1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
1/2 cup of chopped walnuts
1/2 cup raisins
1 Preheat oven to 375°F. Butter and flour an 8-in square baking pan, set aside.
2 Sift together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
3 In an electric mixer, beat butter until light, add sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
4 Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients, until completely incorporated. Do not over-mix.
5 Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-30 minutes, until done. The cake should spring back to the touch, and a toothpick or thin skewer should come out clean after being inserted in various spots in the middle of the cake. Remove the cake from the oven. Let cool for 15 minutes. Then invert to cool completely on a rack.


Filed under Recipes

2 responses to “Weekly Harvest, November 14, 2010

  1. doingitlocal

    Recipe for Squash Enchiladas
    Squash Enchiladas with Martha’s Creamy Tomatillo Salsa

    4-6 C. cooked winter squash (can be all one type or mixture)

    1 large onion, diced small

    2 cloves garlic, minced

    2 T. olive oil

    1 t. pimenton or smoked paprika or chili powder

    1 t. salt

    1-2 C. grated jack cheese

    12 (or more) corn tortillas

    While squash is cooking, saute onion slowly in the olive oil, until well carmelized and brown. Add garlic in last 5 minutes of cooking. Once squash is cooked, puree it with onion, garlic, salt, and pimenton. Add stock or water until it is the texture of soft mashed potatoes.

    Martha’s Creamy Tomatillo Salsa (they used red tomatoes instead–can also substitue canned tomatoes when tomatoes are out of season)

    1 qt. tomatillos (about 9 medium), peeled

    1 small onion

    2 cloves garlic

    1/2 hot pepper, chopped (ore more if you prefer spicier)

    1/2 t. salt

    1/2 bunch cilantro (cleaned, chopped coarsely)

    3/4 C. sour cream (or yogurt cheese, which is what I used)

    Roast first four ingredients in a heavy, dry frying pan until charred a bit on all sides. Watch garlic carefully so it doesn’t burn. Puree all four with salt and cilantro. Stir in sour cream or yogurt cheese. Martha says to boil the sauce, but I just warmed it.

    To assemble

    Spread 1 C. salsa on the bottom of an 11×7″ pyrex dish. Dip 6 tortillas in sauce and arrange on bottom of the pan. Spread with squash mixture, then grated cheese. Dip 6 more tortillas in sauce and arrange on top. Put remaining sauce on the top and additional cheese. Cover tightly with tin foil and bake at 350º for about 40-50 minutes.

    Note: the layered technique I’m using here is obviously more “lasagna” than “enchilada,” but it was easy and expedient. To do something a bit more authentic (without frying), warm tortillas (wrap in a towel and microwave 1 minute, or hold each over a burner with tongs until warm), and then dip in sauce. Place 2-3 T. squash filling in the middle and a sprinkling of cheese. Place filled tortillas seam side down in the pan. After all are filled, pour remaining sauce over the top and some cheese, and then proceed with baking tightly covered as above.

    Serve with refried beans and some pickled radishes.

  2. doingitlocal

    Sweet Potato Dip (from Epicurious via Angela Melson)
    6 sweet potatoes (about 2 3/4 pounds)
    2 tablespoons olive oil
    4 scallions, chopped fine
    1/2 cup chopped drained bottled roasted red peppers
    1/3 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine
    2 vine-ripened tomatoes, seeded and chopped fine
    1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
    2 tablespoons balsamic vinegar
    1 teaspoon salt, or to taste
    1/2 teaspoon freshly ground black pepper, or to taste
    1/2 fresh jalapeño chile, seeded and chopped fine (wear rubber gloves)
    1/4 to 1/2 cup water if necessary

    Accompaniment: baked tortilla chips or crudités such as jícama or fennel

    Read More http://www.epicurious.com/recipes/food/views/Sweet-Potato-Dip-13032#ixzz15IGCBj4e

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