FALL CSA WEEK 7!! WOOT WOOT!

p i c k l i s t

WINTER SQUASH - POPCORN - CILANTRO OR SAGE - ROSEMARY - PARSLEY - CELERIAC - RUTABAGA - POTATOES - CARROTS - SWISS CHARD - LETTUCE - HOT PEPPER - GARLIC - BRUSSELS SPROUTS - ONIONS - SHALLOTS

BREAD SHARE: FROZEN PIZZA DOUGH

Shoot yall, there are too many recipes out there for all this veg!  I didn’t even begin to go down the new gremolata on everything path I’m on and yet I still managed to fill this double-sided sheet with mostly PRO TIPS and very little room for a send off letter.  But to hit on the most important points from the CSA eating season Summer through the Fall, we’re going with the following bullet points:

  1. The Monday-Wednesday & sometimes Saturday CSA picking, planting, packing superhero angels include the following: Allie, Mrs. T, Kayleigh, Roy, Mike, Ray, Garnet, Strong, Ramone, Tim, and Jasper.  You hear from me the most because I am most certainly the loudest, but holy smokes it takes an actual village to bring forth these crops to the table weekly.  

  1. Grandparents on site is the other only way that this CSA exists.  As this farm ages and our lifestyles and life cycles evolve, kiddos without a doubt have a role here.  But sometimes they need to be fed and bathed and clothed and hugged and read to and sometimes we don’t have enough arms to simultaneously make 250 bunches of swiss chard and wipe butts (and i’m pretty sure that would be a food safety violation) and bottomline here, thank god for Grannie Annie (Anne Sprague) and this very accepting of all ages multi-generation farm.  

  2. You are all right, there was not enough cabbage this year, (cue milli vanilli’s blame it on the rain)

  3. I’ve said it before, I’ll say it again with my full heart: I LOVE PICKING VEGETABLES FOR YOU ALL.  Somehow, each and everyone of you are the kindest and most supportive eaters of the crops we grow.  Also noteworthy, the last CSA always leads into Thanksgiving which really drives the point home how Thankful I am to each of you. 

PRO-TIPS:

full disclosure these recipes are not harvested from my own searching and testing… I reached out to my extremely talented and trusted kitchen witch friend about PRO-TIPS this week using the pick-list from this week’s CSA as her guide, and this is what she offered:

Swiss Chard: 

swiss chard sauteed in olive oil and garlic can’t be beat. But for all those people who need to be

extra, here are some other things you can add to finish:

  • - parmesan or feta or goat cheese

  • - toasted or candied nuts or pumpkin seeds

  • - balsamic vinegar

  • - bacon or pancetta

what I'm going to do with the shallots...

I'm going to do what Queen Samin taught me on how to make southeast asian style fried shallots - the rest of the video is pure gold as well… for video head here:

FOR THE POTATOES: 

I'm making mine whipped in the instant pot to free up burner space. There are lots of recipes for this. I'm using the following recipe, and replacing the sour cream and milk with buttermilk (“I’m” being my kitchen witch friend, not me jenny):

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are rich and creamy and so easy to make!  Making mashed potatoes has never been quicker or tasted better than these Instant Pot mashed potatoes ready in 20 minutes!

3 Pounds Potatoes 6 medium, Peeled and Sliced

Water to Cover Potatoes About 4-5 cups

2 Teaspoons Salt Divided

¼ Cup Butter

¼ Cup Sour Cream

¼ Cup Milk

½ Teaspoon Garlic Powder

½ Teaspoon Pepper

  1. Place the peeled and sliced potatoes into the bottom of the instant pot.

  2. Cover with water and add 1 teaspoon of salt.

  3. Place the lid on the instant pot and set the valve to seal.

  4. Cook on manual pressure for 8 minutes.

  5. When the timer goes off, turn the instant pot off.

  6. Quick release the pressure from the pot.

  7. Drain the potatoes and return to the instant pot.

  8. Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.

  9. Serve topped with parsley if desired.

 NOTE:  This recipe can be doubled in a 6 or 8 quart instant pot.

NOTE:  There is no need to cut the potatoes into small chunks.  Slice each potato into large rounds (about 4-5 rounds per potato).

For the yellow onions:  

Serves: 8 to 10/  Hands On Time: 45 minutes/  Total Time: 1 hour and 45 minutes

 8 tablespoons (1 stick) unsalted butter, plus more for greasing

3 1/3 cups coarsely chopped Vidalia onions

Salt and freshly ground black pepper

2 cups plus 2 tablespoons long-grain white rice

1 cup heavy cream

1 cup grated Swiss cheese

3 tablespoons minced fresh parsley  

Sweet paprika

 Heat the oven to 325 degrees. Generously butter a 9- by 13-inch baking dish.

In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and a generous pinch of salt. Cook, stirring occasionally, until softened, deeply golden brown and caramelized, about 30 minutes.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the rice and boil for 5 minutes. Drain well.

When the onions are caramelized, remove from the heat and stir in the cream and cheese until the cheese is melted. Stir in the rice and parsley, and season with salt and pepper. Transfer to the prepared baking dish and sprinkle with paprika.

Bake until the casserole is browned and the top is crisp, about 1 hour. Serve hot.

 FOR THE BRUSSELS:  

 YIELD: 6 SERVINGS    PREP TIME: 15 MIN     COOK TIME: 25 MIN 

1. To prepare the roasted Brussels sprouts: Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. Prepare a large baking sheet (you can line it with parchment paper if you like).

2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.

3. Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

4. Transfer the parmesan roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like. Enjoy!