Week #19 (10/2 & 5)

This week your basket contains: zucchini, cucumbers, tomatoes, cherry tomatoes, beans, carrots, sweet peppers, red cabbage, beets, sweet corn, basil, and garlic 

PUMPKIN PICK UP WEEKEND this year will be October 20th & 21st.  This is the time we set aside for you all to come out to the farm, choose a carving pumpkin (and gourds and odd squash) and enjoy the farm.  We will have farm tours, apple cider pressing, and a pot luck lunch that includes pizza from our wood-fired oven.  I will, of course, be making pumpkin pie pizza, which is amazing (if I do say so myself).  Make plans now to come out one of those days anytime from 11:00 to 4:00.

Amana Ranch, the farm we have been getting eggs from this year, also sells pastured chickens and turkeys.  They would like to offer you the opportunity to purchase frozen chickens.  We’ve tried them and the chicken was tender and juicy and very flavorful.  While we are not able to deliver them with your veggies, you can pick them up at their farm near Cornelius, at a pick-up location in Portland, or if there is sufficient interest, we can have a pick up at our farm.  This latter option could work very well for Thanksgiving turkeys.  Please check out their web site for details and ordering (amanaranch.com).

This is a great  recipe that was passed along to us by a long-time subscriber.  As the saying goes “try it, you’ll like it”.

MAYE’S RED CABBAGE SALAD

2 lbs. red cabbage

1 medium yellow onion, chopped

1 ½ lbs. tart green apples, peeled, quartered, and sliced

½ c. butter (I use less)

1 t. salt

2 T. brown sugar

2 T. cider vinegar

¼ t. cloves

pinch cinnamon

pinch nutmeg

black pepper to taste

¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.  From The Vegetarian Epicure Book Two by Anna Thomas

We’ve made a variation on the salad below by eliminating the apple and starting the whole process by cooking a few strips of bacon in the pan before sautéing the onion.  We add the vinegar at the end.

WARM RED CABBAGE SALAD

¾ cup walnuts

2 tsp. walnut oil

salt

pepper

1 small red cabbage

1 crisp red apple

1 clove garlic, finely chopped

2 Tbsp. balsamic vinegar

2 ½ Tbsp. olive oil

1 red onion, thinly sliced

3-4 oz. goat cheese, broken into large pieces

1 Tbsp. parsley, chopped

½ tsp. marjoram, finely chopped

Preheat oven to 350 degrees.  Mix walnut pieces with walnut oil, some salt and freshly-ground pepper,  Toast them in oven for 5-7 minutes, or until they begin to smell nutty.  Let them cool.  Quarter the cabbage, core, and slice thinly crosswise.  Cut the apple into sixths, core, then slice thinly crosswise.  Put the garlic, vinegar, and oil in a wide saute pan over medium-high heat.  As soon as they are hot, add onion and saute for 30 seconds.  Add cabbage and continue to cook, stirring, for approximately 2 minutes, until just wilted.  Season with salt, plenty of pepper, and more vinegar, if necessary, to sharpen the flavors.  Add the goat cheese, apple, herbs, and walnuts.  Toss briefly and serve.  Serves four to six.  From The Greens Cookbook by Deborah Madison with Edward Espe Brown

BEET RISOTTO WITH GREENS AND FETA

2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.