This week your basket contains: carrots, potatoes, kale, leeks, parsley, butternut squash, and beets.

WE RECEIVED TWO PAYMENTS WE WERE UNABLE TO CREDIT TO ANYONE’S ACCOUNT. One was a cash payment and one was a check with no name printed on it.  Please let us know if one of these is yours and we will get it credited to your account.

HOLIDAY HARVEST SCHEDULE:  Every year we harvest an extra large basket for you before THANKSGIVING then take a week off afterwards.  This year, your double basket will be on Nov.26^th and we will skip your delivery on Dec. 3^rd.  In December, we will give doubles on 12/10 & 12/17.  We will then skip 12/24 & 12/31.  We have posted this information on our web site (see the footer for the address) under the “blog post” tab.  Let us know if you have any questions or concerns.

We recently learned that you can use “celeriac rice” (similar to how people rice cauliflower) as a substitute for rice or barley.  It would be perfect in this recipe if you have a celeriac in your fridge (just google “celeriac rice”).  We will be giving ricing instructions and recipes the next time we give you celeriac.  Another substitution in this recipe would be to use leek instead of onion.

BARLEY RISOTTO WITH BUTTERNUT 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. peeled butternut 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.

Keeping with a theme of risotto, this makes good use of the beets and their greens.

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.