Fall/Winter CSA Box #3 - November 22nd
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CSA Box Contents
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| Name of Vegetable/Fruit |
Quantity in Box |
Storage/Notes |
Carnival OR Acorn Squash
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1 squash |
Store in a cool, dry, dark place like a pantry or closet. Lasts for 3-4 weeks in storage.
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Butternut Squash
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2 squash |
Store in a cool, dry, dark place like a pantry or closet. Lasts for 4-6 weeks in storage.
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Rutabaga
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2 larger, 1 smaller |
Fridge, airtight container
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Daikon Radish
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1 bunch |
Fridge, remove leaves and stems. Set aside to use later. Place radish root in container with cold water and store in fridge.
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Brussel Sprouts
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2 Stalks |
They keep longest if left attached to the stalk. Wrap in plastic and place in the refrigerator to prevent wilting. If you're short on refrigerator space, snap off the sprouts and store them unwashed in a closed plastic bag in the refrigerator.
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Leeks  |
1 bunch |
Refrigerate in a plastic bag. Do not wash until ready to use. See "Farm News" above for washing instructions.
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Beets
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about 1 pound |
Store in plastic bag in the refrigerator; do not wash before refrigerating.
To freeze: (1) Wash beets and trim tops, leaving 1/2 inch of stem; (2) Cook beets until tender; (3) Cool then peel beets and cut into slices or cubes; (4) Place in covered airtight containers or heavy-duty freezer bags.
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Arugula  |
1/2 pound |
Fridge, Store in airtight container or plastic bag.
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Garlic  |
5 bulbs |
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
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Curly Kale
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1/2 pounds |
Fridge, Store in airtight container or plastic bag.
Hint: If leaves begins to wilt, soak for 20 minutes in ice cold water. Let sit in colander until dry enough to store in container
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Potatoes - Yellow, Russet, OR Red
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about 4 pounds |
Store potatoes in a cool, well ventilated place.
Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.
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Thyme
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1 bunch |
Store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
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Onions & Shallots |
2 Onions, 2 Shallots |
Air circulation is important and helps deter mold. Store in a paper bag in a cool, dry, dark place like a pantry or closet.
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Sunchokes
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3-4 sunchokes
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Fridge, airtight container |
Kohlrabi 
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2 bulbs |
Fridge
Great eaten cook or raw! Roast with potatoes, carrots, squash, and garlic. |
Radicchio
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1 head |
Fridge, airtight container
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Warm winter salad of radicchio with arugula and feta
- 1 radicchio
- 3 slices good-quality bread
- 2 cloves garlic , peeled and finely sliced
- 1 small handful pine nuts
- 1 small handful raisins
- extra virgin olive oil
- 1/3 cupbalsamic vinegar
- 1 cup arugula
- 1/4 cup feta cheese
- Cut the radicchio into quarters. Heat in a dry, very hot griddle pan until nicely charred on all sides. Remove to a large bowl and griddle the slices of bread.
- To make the warm dressing, fry the sliced garlic, pine nuts and raisins in a little olive oil. When the garlic starts to colour, take the pan off the heat and pour in the balsamic vinegar. Most of the liquid will evaporate when it hits the hot pan, so you end up with a sticky dressing. Leave to cool a little.
- Roughly tear up the grilled radicchio and bread, and place back in the large bowl. Toss with the dressing, then squeeze out the dressing. Divide the radicchio and bread over your plates. Top with the arugula, any pine nuts and raisins left in the bowl, and crumble the feta over the top.
Butternut Squash and Kale Stir Fry
2 tablespoons butter
1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chile powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded
Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Crispy Roasted Potatoes with Thyme
Ingredients:
4 lb. (2 kg) Yukon Gold potatoes
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
1 Tbs. chopped fresh thyme
1 Tbs. kosher salt
Directions:
Preheat an oven to 375°F (190°C).
Using a sharp knife or a mandoline, thinly slice the potatoes.
Brush the bottom of an 8-by-8-inch (20-by-20-cm) baking dish with 2 Tbs. of the melted butter. Arrange the potato slices
vertically but at a slight angle in a circular pattern in the dish, filling it completely. Pour the remaining 6 Tbs. (3 fl. oz./90 ml) melted butter over the potatoes and sprinkle with the thyme and salt.
Roast until the top edges of the potatoes are crispy, about 1 hour. Let stand for 10 minutes before serving. Serves 6 to 8.
Sautéed Shredded Brussels Sprouts with Leek
Ingredients:
- 14 - 18 medium Brussels sprouts, 300gr, 10.6oz
- 1 medium leek, 80gr, 2.8oz, trimmed weight
- 1 tbs olive oil, 13.5gr, .48oz
- 1/4 tsp sea salt, 1.5gr, .05oz
- Slice off stem end of sprouts and remove any wilted or damaged leaves. Thinly slice the sprouts, cutting the larger ones in half first.
- Trim the leek, cut in half the long way. Thinly slice half of the leek, reserving the rest for another use.
- Heat oil in a medium nonstick skillet over medium-high heat.
- Add leeks and sprouts. Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often.
- Remove, sprinkle with sea salt and serve.
Roasted Rutabaga
Directions
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
SEA SALT AND THYME BAKED BEET CHIPS
Ingredients
- 1 cup thinly sliced fresh beets (preferably using a mandolin on it's smallest setting, but if you don't have a mandolin you can use your knife)
- 2 tsp fresh or or 1 tsp dried thyme
- small sprinkle of sea salt
- olive oil cooking spray
Instructions
- Preheat your oven to 375 degrees.
- Spray a baking sheet lightly with the cooking spray.
- Put beets on the sheet in one layer, spray tops lightly with cooking spray. Season both sides with the thyme and sea salt.
- Bake for 6 minutes, flip the chips over and bake for another 5--7 minutes or until crispy. Keep a close eye on them once you've flipped them over, if they go to far (when they lighten in color and turn yellow-ish) they can taste burnt and nobody wants that! Once they're done, immediately take them off of the baking sheet so they don't continue to cook.
2 pounds red beets, medium sized, scrubbed clean, green tops removed Olive oil Salt 1/2 cup balsamic vinegar 2 teaspoons sugar 1 teaspoon grated orange zest Freshly ground black pepper
1 Preheat oven to 400°F and line pan with aluminum foil.
2 Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.
3 Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork.
Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
4 Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
5 Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
6 Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.
Sweet Pickled Daikon Radishes
http://www.foodnetwork.com/recipes/tyler-florence/sweet-pickled-daikon-radish-recipe.html
Ingredients
1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt
Directions
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
Kohlrabi Home Fries
http://cooking.nytimes.com/recipes/12350-kohlrabi-home-fries
INGREDIENTS
- 1 ½ to 2pounds kohlrabi
- 1tablespoon rice flour, chickpea flour or semolina (more as needed)
- Salt to taste
- 2 to 4tablespoons canola oil or grapeseed oil, as needed
- Chili powder, ground cumin, curry powder or paprika to taste
Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Sautéed Jerusalem artichokes with garlic and bay leaves
Ingredients
- 1 cup Jerusalem artichokes
- olive oil
- 2 bay leaves
- 2 cloves garlic
- 1 splash white wine vinegar
- salt
- pepper
- Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they're actually tubers - like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke's best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
- To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
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Herbal Gift Making Class at Wellspring
with Linda Conroy, Moonwise Herbs
Saturday, December 3rd
1-5PM
Join herbalist Linda
Conroy for this fun, hands-on class to make herbal gift items to give (or keep) this holiday season! Herbal infusions will be served as we enjoy this fun, interactive and informative evening.
Gifts made include (approximately 10 gifts will be made per attendee)
- body spray,
- healing salve,
- felted soap,
- massage oil,
- tea blend and more!!!
** Learn about herb varieties while crafting too.
** Learn about the variety of herbs offered and select herbs that resonate with you!
All supplies provided; decorative packaging included.
For adults and youth, ages 8 and up.
Linda Conroy is a Wise Woman Herbalist, educator, wildcrafter, permaculturist, and an advocate for women's health who has been presenting programs across the country for over a decade. Participants in her programs walk away with an appreciation for the natural world as well as skills for incorporating plants into their daily life.
Questions or wish to register over phone,
please call us at 262-675-6755.
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Classes to be Announced Soon!!
315 E Wisconsin Ave,
Milwaukee, WI 53202
Impress your holiday party guests with the new punches and mixed drinks you will learn to make at our hands on mixology class! We will show you how to incorporate fresh organic herbs to add a unique burst of flavor. We will share not only some simple recipes but also tips and techniques of the trade!
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Details for the Herbal Mixology Class will be announced shortly. Be sure to follow us on Facebook and check out our website for more information! In the meantime, please feel free to email our Education and Events Director Christine Kuhn at
[email protected] with any questions.
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nd mission through your participation in our CSA. We love what we're doing, but know that it would not be possible without you. Even on the coldest of days when we're pretty sure our fingers are about to fall off, we love that we get to play a crucial role in growing nutritious food for our local community.
