Week 24 (11/7 & 10)

This week your basket contains: broccoli, Kabocha squash, BRUSSELS SPROUT TOPS, CIPPOLINI ONIONS, spinach, garlic, Florence fennel, and sweet peppers. 

THANKSGIVING is just around the corner.  As we do every year, WE WILL DELIVER A DOUBLE BASKET THE TUESDAY BEFORE THANKSGIVING (NOV. 21ST).  We will SKIP DELIVERY Nov. 28th and resume normal deliveries on Dec 5th.  Let us know if you have any questions or concerns.

As many of you know, Polly makes and sells dried flower wreaths and bird feeders (shaped like faces and animals) made from sunflower heads and other goodies the birds love to eat.  She and our friend Lyn Jacobs are holding a gift sale at La Finquita del Buho 7960 NW Dick Road Hillsboro 97124 (Lyn’s farm) on the Friday after Thanksgiving (Nov. 24th).  They’ll have baked goodies and hot drinks for you as you peruse the array of handmade gifts (including Lyn’s pottery).  Drop us a line if you have questions or concerns..

Brussels sprouts tops are very similar to collards, but with the distinctive flavor of Brussels sprouts.  They can be used in just about any greens recipe, but this one is one of our favorites.  You can add the spinach or any other greens you have on hand.

ADOBO GREENS

2 lbs. fresh greens

3 cloves garlic, minced

1/3-c. oil

1 Tbsp. lemon or lime juice

3 Tbsp. soy sauce

1/2 tsp. salt

pepper

Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately.  From the Winter Harvest Cookbook by Lane Morgan

This salad is a great way to use fennel.  The interesting mix of flavors mellows the anise flavor of the fennel while maintaining its crunch and freshness.

FENNEL, ORANGE AND PARSLEY SALAD

2 medium fennel bulbs

5 medium oranges

2/3 cup parsley leaves

2 Tbs. slivered black olives

1 tsp. olive oil

salt and pepper

Quarter, core and thinly slice fennel bulbs crosswise.  Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.  Add fennel, parsley leaves, olives and olive oil.  Season with coarse salt and ground pepper.  Gently toss and serve.  Serves 4. From Everyday Food  October 2003.

In this recipe we would use Brussels sprouts tops instead of kale.  Using your Cipollini onions will add a sweet creamy texture.

BARLEY RISOTTO WITH WINTER SQUASH AND KALE

½ lb. kale

5 ½ c. chicken or vegetable broth

1 c. water

1 Tbsp. olive oil

1 large onion, chopped

1 ½ c. pearl barley, rinsed

2 c. Kabocha squash, ¾ in cubes

salt and pepper to taste

¼ c. freshly grated Parmesan cheese

½ c. dry white wine

Bring a large pot of salted water to a boil.  Remove stems and thick ribs from kale leaves.   Boil leaves until tender, about 5 minutes.  Drain.  When cool enough to handle, squeeze out excess water, coarsely chop and set aside.  In a medium saucepan, heat broth and water over medium heat until simmering.  Keep warm.  In a large saucepan, heat oil over medium heat.  Add onion and cook, stirring, until browned, about 7 minutes.  Add barley and cook, stirring, for 1 minute.  Add wine and cook, stirring constantly, until it evaporates.  Add ½ cup broth and stir until most of the liquid has been absorbed.  After 5 minutes, add squash.  Continue stirring and adding broth, ½ cup at a time, as needed, until barley is tender and creamy yet still firm, 40 to 50 minutes.  Stir in reserved kale and cook, stirring constantly, until heated through, about 1 minute.  Remove from heat, season with salt and pepper, and serve garnished with Parmesan cheese.  Serves 6.  From Eating Well October 1998.

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