We have finished up the final pumpkin tours, and launched the last pumpkin of the year with the Jubilee Farm trebuchet. These things point to a change in the season and we are now excited to be starting our Fall CSA! While it has been the wettest October on record, we have avoided major floods, and with the mild temperatures we still have an abundance of great food in the fields. In years past we have augmented our Fall boxes with produce from other farms. But, if the weather holds we hope to be able to have the Fall CSA 100% grown on Jubilee, just like our summer boxes.
Also, I am sure many of you will be happy to know that we planted our garlic on Saturday. It’s one of the few winter crops we plant on Jubilee. The conventional wisdom says you should plant your garlic at the end of October and harvest around the middle of July. Or for you Baseball fans out there: plant during the World Series and harvest during the All-Star break. We hope you enjoy your first box of the Fall CSA!
Sincerely,
Your Jubilee Farmers
Week 1 Box Content
- Fennel
- Peppers
- Chard
- Leeks
- Beets
- Jester Squash
- Celeriac
- Tomatoes (regular share only)
- Jubilee Flour
~ Recipes ~
Beet Hummus
3 smaller or 1 large beet
1C. cooked or canned chickpeas (drained)
2 Tbsp tahini paste
2-3 garlic cloves, peeled and roughly chopped
2-3 Tbsp olive oil
3 Tbsp water
½ tsp ground cumin
Zest and juice of 1 lemon
Salt to taste
Optional garnish: Chopped parsley, ¼ c reserved diced beet, ¼ C reserved whole chickpeas
Preheat oven to 450F
Wash beets and trim ends off. Wrap in foil and
until easily handled. Unwrap foil and peel outer skin off beets. Cut beets into quarters to make it a little easier on your food processor.
Add all ingredients to a food processor or blender. Pulse in sort bursts till everything is mixed and fairly uniform throughout. Then let machine run for a minute of two. Add salt to taste and blend again. Usually ½ tsp salt to start is adequate. Garnish with chopped parsley, diced beet or chickpeas if you’re feeling fancy. Or just grab some pita chips, crackers or veggies and dig in!
Salmon with Fennel and Leek Pan Sauce
This is a great simple pan sauce that works well with either fish or chicken. To make it a bit more rich feel free to toss in a couple tablespoons of heavy cream at the end. This time of year chanterelle mushrooms are also in season and would be a great addition as well. Add them at the end and cook for about 3 minutes. Serve with brown and wild rice or a simple potato celeriac mash.
4 6-8oz pieces wild salmon fillet
1 medium bulb fennel, cored and thinly sliced
3 medium leeks, sliced lengthwise and cleaned
2-3 cloves garlic, minced
2-3 Tbsp Dijon mustard
¼ C white wine (or more stock if you want)
½ C chicken stock
2 Tbsp Butter
Olive oil
Salt/Pepper
Slice leeks crosswise into ¼ in chunks. Heat large saute pan over med heat. Add butter and 1Tbsp olive oil. Then add leeks and fennel. Saute till soft and fennel is translucent, add garlic and cook for one minute more.
Stir in white wine and ¼ C stock. Let reduce for about 5-10 minutes. Stir in Dijon. Adjust consistency with additional stock as needed if mixture seems to dry. Season with salt and pepper. Sauce can be set aside at this point while you cook the salmon and reheated gently to serve.
Season salmon with salt and pepper. Heat olive oil in cast iron pan over med high/high heat till hot but not smoking. Add salmon flesh side down, cook for about 4 minutes. Turn fish over and continue until just cooked through, about 3-4 more minutes. Transfer to plate and serve with fennel and leek sauce.
Roasted Jester Squash, Swiss Chard and Black Bean Tacos with Chipotle Lime Crema
Sweet potato and swiss chard tacos are one of my favorite things. Here our jester squash, a cousin of delicata, stands in for the sweet potato. Who are we kidding, put anything in taco form and it will be delicious!
1 jester squash, sliced in half, seeds removed
1 bunch swiss chard
1 can black beans rinsed and drained or1C cooked
½ sweet onion , sliced thin
2 tsp smoked paprika
1 tsp cumin
Salt/pepper
Tortillas
Chipotle Lime Crèma (recipe follows)
Optional garnish: diced avocado, fresh cilantro, shredded cheese,
Preheat oven to 350.
Slice each half of the squash crosswise into ½ in pieces. Toss with olive oil, smoked paprika, cumin and salt and pepper. Spread on roasting pan. Bake for 20-25 minutes until tender and slightly caramelized. Remove from oven.
Heat 1 Tbsp olive oil in pan over med heat. Saute onion until tender and translucent. Rough chop the swiss chard, removing some of the tougher stem ends. Add chard to pan and cover. Let wilt down for 5-8 minutes till chard is wilted and stems are tender. Add one can of black beans and cook till heated through. Season with salt and pepper to taste.
Heat cast iron pan over high heat until just about smoking. Toast tortillas for about 1 minute per side until pliable and slightly charred. Assemble taco with swiss chard/black bean mixture, roasted squash, chipotle lime crema and any optional garnishes you would like.
Chipotle Lime Crema
1C greek yogurt
1C mayonnaise
2-3 Tbsp chopped canned chipotles in adobo
Zest and juice of one lime.
½ tsp salt.
Stir together yogurt and mayo. Mix in chipotle, lime and salt.
Jubilee Farm 