Tuesday, October 16, 2012

CSA Week 19

baby greens mix
1 bunch kale
red cabbage
1 bunch salad turnips
1 stalk brussels sprouts
2 pounds storage onions
dried sage

Where did all the time go?  Did we really eat all that kale?  Did we really have that many gorgeous sunny days this season?  Have we worked through the crop list and gone from bok choi to beans to brussels?  Parsley to potatoes, tomatoes to turnips, carrots to cabbage and all the rest in between?  YES, it’s true!  We have done it!  We, the BKF community of veggie lovin’ souls,  have been in-it-to-win-it for the last 19 weeks, which is in fact 4 months, a third of a year.  That is no small amount of time to all be connected to this little farm perched on a ridge, with it’s rockstar crew,  flock of whacky pigs, thrill seeking cats, and insect and vehicular related dramas.  The true unifying factor of this widespread community, from good ol’Lyman to the big city of Portland, is no doubt, the glorious, ever abundant, and straight up delicious Kettle food that we have all been enjoying, savoring and sharing.  
From the highs, like the Pep, Pep, Peppers!!!!  To the lows, winter squash got seriously squashed.  We have had some wildcards, like the ultra-funky purple kohlrabi, some glory moments, like the fall arugula, and tons of quality standbys, like lettuce and onions galore, bumping summer cukes, and broccoli to carry us from into the fall.  I am not afraid to say it dear friends, this has been a truly fantastic growing season.
The Kettle absolutely runneth over and the farm was able to meet it’s long standing goal of supplying CSA members with 10% more produce then the price of the share.  Because you got the farm through the scarce times, it gets you back when it can, in these raging abundant times.  CSA is about collaboration between a farm and dedicated eaters for a harmonious, simplified and a mutually beneficial relationship for all.  As the Black Kettle Farm CSA evolves and amplifies, I truly feel this through the community of members (YOU!) that partner with the farm.  Your energetic contributions of spirit and positivity are as significant to this great growing season as all the sunshine, and clear days, and as all the hard work of squishing bugs, whacking weeds, bunching chard and scrubbing spuds.   The proof of this quality connection is in the sparkling produce, the beauty of the farm, and the the Kettle glow that illuminates each and everyone of you.   Thank you for everything, it has been an honor to grow your food.
Let’s keep the good times and great veggies rollin’!  See you all in 2013!
One Love and Many Blessings.  


It’s never to early to plan for 2013, RENEW!

Shredded Brussels Sprouts & Apples
    1 large, crisp apple, cut into bite-sized wedges
    1 lemon, juice only    4 ounces extra-firm tofu cut into tiny-inch cubes****a couple pinches of fine-grain sea salta couple      
    splashes of olive oil2 medium cloves garlic, minceda scant tablespoon of maple syrup
   1/3 cup pine nuts, toasted and chopped
   12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

***Author’s note:Feel free to leave out the tofu if you like - I add it to make this a one skillet meal.
Soak the apples in a bowl filled with water and the juice of one lemon.
Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. 

Three-Cheese Pizza with Onion and Sage

 | October 1993

Pizza Dough of your choice, homemade or bought
cornmeal for sprinkling the baking sheet
Dried sage, crumbled
3/4 cup finely diced Danish Fontina
1/4 cup crumbled blue cheese
1/2 onion, sliced thin into rings

Preheat the oven to 500°F. On a lightly floured surface roll out the dough into a 12-inch circle and transfer it to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal. Sprinkle dry sage evenly over the dough.Scatter the Fontina and the blue cheese evenly over the dough, leaving a 1/2-inch border, and arrange the onion rings and add more sage leaves over the cheese. Sprinkle the pizza with the Parmesan and bake it on the bottom rack of the oven for 10 minutes, or until the crust is golden and the cheese is bubbling.

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