"Stay me with flagons, comfort me with apples: for I am sick of love."
-- Song of Solomon 2:5
Before you get to this week's items, just wanted to let you know that we are going to bring in some certified organic plants from our farmers in PA for sale at Food Matters. Right now we are able to get several herbs as well as early Spring plants (broccoli, dark greens, beets, etc.) If you are interested in anything in particular please let us know and we will make it available. Tom and I have ordered kale, mesclun mix, chard, and spinach for our community garden plots. These plants are incredible!
Store In the Fridge:
White Mushrooms - Mother Earth Mushrooms
Gold Beets - Greenbriar Produce
York Apples -Oyler's Eden Valley Farms
Sugar Snax Carrots - Path Valley Farms
Store In a Cool Dry Place:
Roasted Blue Corn Meal - Path Valley Farms
Gold Potatoes - Path Valley Farms
Local Meat
Frozen Gunpowder Bison Chuck Roasts (around 3lbs each, perfect for stews) $6.99 per pound
Frozen Ground Gunpowder Bison in 1lb packs $5.99 per pound Amish Chickens from PA, Path Valley Growers $3.99/#
Some Info:
For your blue cornmeal there is a recipe for polenta below, but there are many uses for it, including cornbread, muffins, pancakes, johnny cakes, pupusas, etc. Have fun with it!
Recipes:
Polenta
SERVES 6
Serve polenta either right from the pot, scooped out in hot, soft mounds onto the plate, or poured onto a wooden paddle, cooled, and cut into sections with taut string.
1 tbsp. coarse salt 2 fresh bay leaves 7 cups cold water 1 2/3 cups cornmeal 1 tbsp. extra-virgin olive oil Salt and freshly ground black pepper
1. Put coarse salt and bay leaves into cold water in a heavy medium pot. Stir in coarse yellow cornmeal. (Adding cornmeal to cold water helps keep polenta free of lumps.) Bring to a boil over high heat, add extra-virgin olive oil, then reduce heat to medium and continue cooking, stirring constantly with a wooden spoon, until polenta thickens and pulls away from the bottom and sides of the pot, 30-40 minutes. Season to taste with salt and freshly ground black pepper. Remove and discard bay leaves.
Nonstick vegetable oil spray 1/2 cup whole grain Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 tablespoon dried oregano 1 teaspoon finely grated lemon peel 1 teaspoon coarse kosher salt 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
Grated Carrot Salad
1 tsp. dijon mustard 1 tbsp. lemon juice 5 tsp. peanut oil 5 medium carrots, peeled, trimmed and grated Salt and freshly ground black pepper
1. Whisk together mustard, lemon juice, and peanut oil in a bowl. Add carrots, and salt and pepper to taste. Toss well.
Back on our pantry post we told you that we keep plain yogurt on hand at all times. I have had some requests for the recipe we use so I thought I'd just give you the link here on the blog. I will tell you that it seems wordy and complicated but it's so easy and delicious! We use the cooler method described in the recipe and we never add the dry milk. All you need is the milk of your choice and a small bit of yogurt to start. We use organic milk and stoneyfield plain yogurt (one of the few that come in 8 oz size) to start it.
“The pedigree of Honey does not concern the Bee - A Clover, any time, to him, Is Aristocracy.” Emily Dickinson
Store in the Fridge: Pink Lady Apples-Papa's Orchard Spring Lettuce Mix - Path Valley Farms Gold Beet Roots - Greenbriar Produce Cremini Mushrooms - Mother Earth Mushrooms
Store In A Cool Dry Place: Yukon Gold Potatoes - Path Valley Produce Shallots - Hares Valley Growers Honey - Ferree Bee Products
Local Meat: Amish Chickens from PA, Path Valley Growers $3.99/#
If you ever make this salad, eat it with your hands. You'll never be the same again.
Garden Lettuce Salad
Alice Waters, "The Art of Simple Food"
Wash the lettuce, gently but thoroughly, in a basin or bowl of cold water. First cull through the lettuces, pulling off and throwing into the compost bin any outer leaves that are tough, yellowed, or damaged. Then cut out the stem end, separating the rest of the leaves into the water. Gently swish the leaves in the water with your open hands and lift the lettuce out of the water and into a colander. If the lettuces are very dirty, change the water, and wash again.
Dry the lettuces in a salad spinner, but don’t overfill it. It’s much more effective to spin-dry a few small batches than one or two large ones. Empty the water from the spinner after each batch. Any water clinging to the leaves will dilute the vinaigrette, so check the leaves and spin them again if they’re still a little wet. I spread out each batch of leaves in a single layer on a dish towel as I go. Then I gently roll up the towel and put it in the refrigerator until it’s time to serve the salad. You can do this a few hours ahead.
When the time comes, put the lettuce in a bowl big enough to allow you to toss the salad. If you have some, add a small handful of chives or chervil, or both, either chopped quickly or snipped with scissors.
Toss everything with the vinaigrette, using just enough sauce to coat the leaves lightly, so they glisten. Beware of overdressing small, tender lettuces: They will wilt and turn soggy. I usually toss salads with my hands. That way I can be gentle and precise and make sure that each leaf is evenly dressed. Taste, and if needed, finish the salad with a sprinkling of salt or brighten it with a splash of vinegar or a squeeze of lemon juice. Taste again and see what you think, then toss one last time and serve the salad right away.
• 4 generous handfuls of lettuce
• 1 garlic clove, pounded to a fine purée
• 1 tablespoon red wine vinegar
• Salt
• Fresh-ground black pepper
• 3 to 4 tablespoons olive oil
Carefully wash and dry 4 generous handfuls of lettuce
Mix together the garlic, vinegar, salt, and pepper.
Stir to dissolve the salt, taste, and adjust if needed. Whisk in 3 to 4 tablespoons olive oil.
Use a lettuce leaf to taste the vinaigrette as you add the oil. Put the lettuce in a large bowl, add about three quarters of the vinaigrette, toss, and taste. Add more dressing as needed. Serve immediately.
Cremini Mushroom Pasta with Arugula and Goat Cheese
1 pound spaghetti
1 T extra virgin olive oil
1 1/4poundcremini mushrooms, sliced
1/2teaspoonsalt
4cloves garlic, peeled and chopped
4cupsarugula, coarsely chopped
6ozgoat cheese, crumbled
1/3cupflat-leaf parsley, chopped
Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.
If you've taken home one of the amish chickens you're starting to realize how amazingly good a fresh organic chicken can be! Don't forget that once you roast it you can make an amazing broth for soups (or great for babies!) Here's how:
If your chicken is cooked:
Cover the bones with water and add a splash of vinegar. (The acidity will help extract more minerals from the bones). Bring to boil and skim. Add any veges you’d like (this is not necessary, just for taste). Decrease temperature and simmer for 4 hours to 24 hours. The longer you simmer the more minerals you’ll extract.
Keep the broth in the fridge or freezer and serve on its own with salt or use in soups and sauces.
If you start with a raw chicken:
Cover with water and simmer with your choice of herbs and veggies until the flesh is cooked. Remove the whole bird and take the flesh from the bones. Put the bones back into the pot, splash of vinegar and simmer for another 4 to 24 hours.
Don't forget the chicken livers in that handy little bag, too! Cook them up in a few minutes and eat them (or puree for babies.) Great source of iron!
Store in the Fridge: Cherry Glen Goat Cheese -Chevre- 8oz Medium White Mushrooms - Mother Earth Mushrooms Green Cabbage - Path Valley Farms Parsnips - Windy Knolls Farm Jerusalem Artichokes - Windy Knolls Farm Store In A Cool Dry Place: Red Potatoes - Windy Knolls Farm
Frozen Gunpowder Bison Chuck Roasts (around 3lbs each, perfect for stews) $6.99 per pound
Frozen ground Gunpowder Bison in 1lb packs $5.99 per pound Amish Chickens from PA, Path Valley Growers $3.99/#
Some Info:
Mushrooms: If you can saute mushrooms, you've got lots of options (don't panic if you don't know, just go here:)
And now that you know how, add these mushrooms, to pasta, quesadillas, scrambled eggs, tacos, soup, pizza, anything! You will never use a soggy canned or raw mushroom again! These mushrooms are really so delicious.
Parsnips
Full of starch and sweeter than its carrot cousin, this white beauty loves the cold. Cultivated since ancient times, it was considered an aphrodisiac by the Romans, used as a sweetener in the Middle Ages, and even served as the base of a beer beloved of Irish cottagers. Though not native to the United States, it has a long history here, having hitched a ride across the Atlantic with 17th-century colonists, who used it mainly as a vegetable side dish or an addition to soups and stews. Parsnips can be eaten raw, boiled, mashed, or, our favorite, honey-roasted.
Jerusalem artichokes
Who named these tubers, which are neither from Jerusalem nor look like artichokes? The most compelling theory we could dig up suggests that the name "Jerusalem" derives from girasole, the Italian word for sunflower—which makes sense, given that this native American vegetable is a member of the sunflower family. Also known as sunchoke or sun root, the sweet and nutty jerusalem artichoke does resemble an artichoke heart in taste and texture and is crunchier than a potato. They can be eaten raw, stir-fried, baked, steamed, or, as we often do, boiled for a warm salad of radicchio and bacon.
Some Recipes:
Parsnip (or other root veggie) Soup
This hearty soup (from New York City's Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
3 tbsp. extra-virgin olive oil 1 rib celery, finely chopped 1 large leek (white and light green parts only), finely chopped and washed 5 medium parsnips, roughly chopped 10 cups milk Kosher salt and freshly ground black pepper, to taste 6 baby carrots, halved 6 small turnips, halved 1 tbsp. honey 1 tbsp. unsalted butter
1. Heat oil in a 6-qt. pot over medium heat. Add the celery and leeks and cook, stirring occasionally, until soft, about 15 minutes. Add parsnips and milk and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until parsnips are tender, about 40 minutes.
2. Working in batches, transfer 3 cups parsnip mixture at a time to a blender. Puree until smooth. Pour mixture through a medium sieve set over a 4-qt. saucepan and season with salt and pepper. Cover and keep warm.
3. Bring carrots, turnips, honey, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, until vegetables are tender and water has evaporated, about 15 minutes. Add butter and swirl skillet to coat vegetables. Serve soup with glazed vegetables.
SERVES 6
Mushroom Ragù for Noodles
(this one seems difficult because it's wordy, but it's super easy) from Alice Waters
Prepare Ahead: The ragù can be made 1 or 2 days ahead, then briefly reheated to top the freshly cooked noodles.
1/2 tablespoon olive oil plus additional for sautéing 1/4 large onion, peeled and finely diced (about 1 cup) 1/2 carrot, peeled and finely diced (about 1/2 cup) 1/2 stalk celery, finely diced (about 2/3 cup) 1/4 teaspoon salt 2sprigs thyme, leaves picked from stems 2sprigs parsley, leaves only, chopped 1 small bay leaf 1/4 cup fresh tomato, finely diced (we suggest canned tomatoes, they surely taste better than "fresh" this time of year) 1/2 pound fresh mushrooms 1tablespoon unsalted butter, at room temperature, plus additional for sautéing 1/8 cup heavy cream or crème fraîche 1/4 cup water or chicken broth (if not vegetarian) 4ounces wide egg noodles (first choice is homemade fresh pappardelle, the classic accompaniment to such a ragù) 1/4 cup freshly grated Parmigiano-Reggiano cheese Freshly chopped parsley
Heat the oil in a large, heavy skillet over medium heat. Add the onion, carrot, celery, and salt. Cook until very tender, but regulate heat to allow little or no browning. Add the thyme, parsley, and bay leaf. Cook for 1 minute and add tomatoes. Cook for another 5 minutes. Remove from the heat and reserve.
Carefully clean and slice the mushrooms. Heat enough olive oil and butter to lightly coat a small skillet large enough to hold each batch of mushrooms. Sauté the mushrooms. As they cook, the mushrooms will give off liquid; let the juices boil away or tip off the juices and set them aside (the reserved juices can be added back to the sauce later in place of some of the water or broth). Continue cooking the mushrooms until tender and lightly browned (you may need to add a little more oil or butter). Turn the batch of cooked mushrooms onto a cutting board, chop to the size of the cooked vegetables, and combine with the reserved vegetables and herbs in the larger skillet. Repeat this process for all the mushrooms. Then add the cream and water (here you can substitute reserved mushroom juices for any part of the liquid). Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if desired, though the ragù is not intended to be soupy. Remove from the heat and reserve.
When ready to serve, bring a large pot of salted water to a boil. Add the noodles and cook until barely tender. While the noodles cook, gently reheat the ragù. When the noodles are done cooking, drain, reserving about 1 cup of the cooking water. Return the noodles to the pot and toss with the butter and cheese and enough of the cooking water to keep the noodles separate and well-coated. Spoon the noodles onto a warm serving platter or 4 individual plates. Top generously with the ragù and a sprinkle of parsley. Serve immediately.
Makes 2 servings
Sauteed Jerusalem Artichokes
Half a lemon 1 lb. jerusalem artichokes Salt 1 1/2 tbsp. butter 2 t. fresh thyme leaves Freshly ground black pepper
1. Fill a medium pot with water. Squeeze in the juice from the lemon; drop the lemon half into the water. Using a small knife, peel artichokes, one knobby tuber at a time; cut each into oblique 1 1⁄2" chunks and drop chunks into the pot. (It's important to place the freshly cut chunks in the lemon-spiked water as you go, to prevent discoloration.) Pour in more water, if necessary, to cover artichokes by 1". Season generously with salt. Bring to a boil, covered; reduce heat to medium. Simmer, uncovered, until just tender, 2–4 minutes. Drain and discard lemon.
2. Heat butter in a large skillet over medium-high heat until butter just begins to turn golden brown and foam subsides. Add artichokes and spread them out evenly. Cook, without stirring, until golden brown on one side. Then occasionally stir gently until some sides are deep golden brown while some are paler, about 6–8 minutes total. Stir in thyme and season with salt and pepper to taste.
No doubt you are busy cooking your CSA items this week, but in case you're up for something different, we still have a few seats left for our St. Innocent Oregon Wine Maker Dinner on Thursday at 7 pm. Here are the details:
Bairdi Crab Salad with Meyer Lemon, Cilantro and Chives 2008 Pinot Blanc, Freedom Hill Vineyard
Rustic Smoked Ham Terrine with Crispy Potato 2008 Pinot Gris, Vitae Springs Vineyard
Pheasant Breast with Butternut Squash, Dried Cranberries and Fried Ginger 2007 Pinot Noir, Temperance Hill Vineyard
Braised Lamb Shank with Celeriac and Roasted Garlic Puree, Glazed Carrots, Roasted Beets and Rosemary 2007 Pinot Noir, Justice Vineyard $85 per person, not including tax and gratuity
Please call 703-461-3663 to make a reservation.
The wine maker Mark Vlossak is (like most Oregon wine makers) super green and eco-conscious so it will be awesome to hear him speak!
"Find the shortest, simplest way between the earth, the hands, and the mouth."
-Lanza Del Vasto
Amazing already. Thanks for being a part of this and for posting comments here on the blog about how you've found creative ways to use your food! We've included meat and cheese options below. Let us know what else you want. Local wine? Organic/biodynamic wine? We have it!
Here's what your bags have this week:
Store in the Fridge: Celery Root - Tuscarora Co-Op Red Beets - Greenbriar Farm Pink Lady Apples - Papa's Orchard Rainbow Carrots - Path Valley Farms
Store In A Cool Dry Place: Red Onions - Tuscarora Co-Op Russet Potatoes - Windy Knolls Farm
Some Info: Celeriac This homely vegetable, also called celery root or celery knob, has a crisp texture with notes of licorice, lemon, and, of course, celery—but without the fibrous texture. Not commonly used in the United States, this warty wonder is found in abundance on Parisian menus and is the best known for its role in the cold French salad céleri rémoulade. Related to anise, parsley, fennel, and carrot, celeriac grows year-round, though its peak season is from November through April. Serve it mashed, fried, or as part of a gratin, and look for orbs that are the size of a baseball; they are more tender and have a less woody character
Recipes:
Hearty Full Belly Soup
3 medium leeks
1 medium-sized celery root, cleaned, peeled and diced
2 T butter
1 1/2 pounds potatoes, diced
2 t salt (or to taste)
3 small cayenne peppers
3T lemon juice
1 quart of chicken stock or vegetable stock
7 oz creme fraiche (optional), you can also use sour cream
Trim off the roots and tougher green parts of the leeks. To remove sand in the layers you can soak the leeks in a bowl of cold water. Lift them out of the water, drain and slice. Melt the butter in a 6 to 8 quart heavy pot over low heat. Add the leeks and saute until softened (not browned).
Cut the caps off the cayenne peppers, shake out the seeds (only use the seeds if you like a lot of spice), and chop the peppers fine. Add the broth, cayenne peppers, celery root, potatoes and salt to the soup pot. Note that this soup is more rustic than refined because you are not peeling the potatoes. Add the lemon juice and additional water to cover all of the vegetables. Simmer, covered, until the roots are very tender and soft -- 30 or 40 minutes.
When the soup is ready, you can cool it down a bit before you puree it. I have an immersion blender which makes this step easier than if you blend it in batches in a blender. Add water to adjust the consistency and adjust the salt if needed. Stir in the creme fraiche and you're ready to serve!
Roasted Beet Salad with Sherry Vinegar
4 medium beets, scrubbed with roots and all but 1 inch of stems removed
1 TBSP sherry vinegar
2 TBSP extra virgin olive oil
salt & freshly ground pepper, to taste
Preheat oven to 400 degrees.
Wrap beets in foil and place in the oven. Roast until fork-tender, about 60-90 minutes. Remove from the oven, open foil, allow to cool slightly. Discard foil. Use paper towels to hold beets and rub gently to remove skins. Slice into 1/4 inch rounds. Arrange on a platter. Drizzle with vinegar, then oil. Sprinkle with salt and pepper. Serve warm or at room temperature.
Side note:
Beets are delicious on their own, or with nuts, citrus segments and many soft cheeses.
Just a quick note: We have received many requests for local meat. We use Roseda local grass-fed beef and local Gunpowder Bison. We are going to start bringing different cuts of meat each week for our members. We will notify you about which cuts are available and the price per pound. We pretty much always have Cherry Glenn goat cheese in house-just ask!
