THIS WEEK YOUR BASKET CONTAINS: leeks, Tetsukabuto squash, shallots, cabbage, salad mix (arugula, endive, spinach, and radicchio) and MICROGREENS (cilantro and/or radish).
WE HAVE STARTED TAKING DEPOSITS FROM NEW SUBSCRIBERS FOR THE 2024-25 YEAR. If you have friends or neighbors who may want to subscribe, please have them go to our website for the details. Another option for people to find us (or a different CSA farm) is to attend the CSA SHARE FAIR at The REDD (831 SE Salmon St) on Sunday March 3rd from 10:00 to 1:00. Come say “Hi”, and take in one or more cooking demonstration, and the kids’ activities!
Our friends at KENAI RED FISH COMPANY are offering our CSA members 25% off their entire online fish market. From March 1 to March 26th order online (kenairedfc.com) and use the code PR25 at checkout to get your discount. This is a great way to fill your freezer with great fish.
We started giving microgreens in the last couple of years and they have been a great hit. You can use the greens as garnish, on sandwiches, or even plant them in your garden. The cilantro will grow on your windowsill for a couple of weeks as well. In the recipe below, the microgreens will make a great garnish. If you prefer not to get cilantro, just email to let us know and we will do our best to substitute for you.
The recipe below is a great way to serve winter squash to squash skeptics (like me!). We used lemongrass paste and cayenne powder as short cuts.
ROASTED SQUASH WITH LEMONGRASS, PEANUT, AND LIME
1 large winter squash
5 Tbs. olive or coconut oil
2 Tbs. coriander seeds
4 cardamom pods; seeds removed
4 sticks lemongrass, chopped
3 red chilis, chopped
4 limes
1 ½ inch chunk of ginger, peeled
1 cup Greek yogurt
1 cup peanuts, chopped
Chopped cilantro
Salt
Heat oven to 4000 . Slice squash into thick slices or boats. Peels the squash slices and lay on a roasting tray then drizzle with oil. Grind coriander and cardamom seeds in a mortar and pestle, add lemongrass (we used lemongrass paste from the grocery store) and mash. Scatter half of this mixture over the squash with salt and chopped chilis. Zest 2 of the limes over the squash then squeeze their juice over the squash as well. Bake in the preheated oven until golden (approx.. 45 minutes). Meanwhile, put remaining lemongrass mixture in a bowl with the zest and juice of the final 2 limes, and finely grated ginger. Add the yogurt and mix well. When the squash is cooked, transfer to a serving platter, sprinkle with peanuts and cilantro. Serve with the yogurt mixture on the side. Adapted from One: Pot, Pan, Planet by Anna Jones
CABBAGE AND SAUSAGE SKILLET
1 pound Hot Italian Sausage
1 Tablespoon olive oil
1 large onion, sliced
1 cabbage, roughly chopped
4 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon dried oregano
salt and pepper to taste
In a high sided saute pan over medium high heat, brown the sausage until cooked through. Remove from pan.
Reduce heat to medium and add 1 tablespoon of oil to the pan. Once hot, add the onions and season with a little salt. Cook for 5-10 minutes, until softened and golden. Add the garlic and spices, cook for about 30 seconds, until fragrant. Add cabbage to the pan. The pan will be very full at first, carefully mix the cabbage in and it will start to wilt and reduce in volume. You my need to add it in a few batches. Continue to stir, until everything is combined and cabbage is wilted, about 5 minutes. Add the sausage back to the pan, stir to combine. Cook for another minute or two, until sausage is warmed. Taste and add more salt and pepper if needed. From foxandbriar.com
A quick, and tasty way to char cabbage: Heat 2 Tbs. olive oil in a pan over medium high heat. Coarsely chop or tear cabbage and add to pan when oil is very hot. Spread out cabbage as best you can and cook without stirring for about 5 minutes. When you see blackened bits peeking through, stir for a minute and add salt. Serve immediately.
TULIP AND DAFFODIL BOUQUETS WILL BE READY SOON. Polly will make you a gorgeous bunch for only $10. Email to order.
Pumpkin Ridge Gardens 