Fall Session Week 5

Week 5 Box Contents

  • Carrots
  • Bulls Blood Beets
  • Fall Salad Mix
  • Green Cabbage
  • Broccoli, Cauliflower or Romanesco
  • Shallots
  • Jubilee Flour
  • Mystery Veggie Peppers, Tomatoes, Fennel or Red Cabbage
  • Chard (Regular boxes only)
  • Small Winter Squash

Hello Everyone! Today in your box you will find a new type of flour.  It is made from the same soft white spring wheat as your previous flour, but we managed to get the sifters working which allowed us to give you this fine “cake” flour.  Soft white wheat is generally used in pastries and cookies, so this finely sifted flour will make great treats!  Also, I don’t remember a time that we have ever harvested broccoli this late in the season.  We planted it out, and our hopes were low, because it was late in the season, but those hearty plants hung on through the recent cold and wet to make some great broccoli!  We hope you enjoy your box!

Farmer David

 (and all of us here at Jubilee Farm)

 

Okonomiyaki

A Japanese vegetable pancake.  This is by no means is a traditional recipe, but it is delicious and easily adaptable to many vegetables you may have on hand.  Plus, once made, these freeze very well and can be reheated in the oven in mere minutes. Serve with the accompanying dipping sauce recipe or a sriracha mayo or both.

 

1/2 small head cabbage, very thinly sliced, 5 to 6 cups

4 medium carrots, peeled into ribbons with a vegetable peeler

5 kale leaves, ribs removed, leaves cut into thin ribbons

4 scallions, thinly sliced on an angle

½ teaspoon kosher salt

1/2 cup flour

6 large eggs, lightly beaten

6 slices smoky bacon, cut into smaller pieces (optional)

Mild oil for frying

 

Heat a large skillet over medium high heat, cook bacon just till barely crisp. Remove from pan. Reserve a tablespoon or two of fat for cooking pancakes, if desired.

Toss cabbage, carrot, kale, scallions, bacon and salt together in a large bowl. Toss mixture with flour so it coats everything. Stir in the eggs. Heat a large skillet on medium high heat. Coat the bottom with oil, or use the reserved bacon fat.

To make the cakes, you can use tongs but I find using my hands to grab little blobs of veggie mixture and set them in small piles on the skillet easier. Press down gently with a spatula so they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

You can keep them warm on a tray in the oven at 200 to 250 degrees until needed. Makes about 12-14 smaller pancakes.

 

Dipping Sauce:

1/4 cup ketchup

1 1/2 tablespoons Worcestershire sauce

1/4 teaspoon dijon mustard

1 tablespoon rice vinegar

1 teaspoon soy sauce

1 tablespoon honey

1/8 teaspoon ground ginger

Mix all ingredients together in small bowl.

Beet, Feta and Oat Burgers

A great veggie burger option. I often mix these up in the morning and by the time I get home at night the oats have soaked up all the liquid and they are ready to go.  Plus, with the vibrant red beets, these are a beautiful color.

 

3 cups grated beets

1 small onion

2 garlic cloves

2 tablespoons olive oil

2 eggs

1 ½ cups rolled oats

6-7 ounces feta cheese

1 pinch sea salt and black pepper

2 tablespoons mild oil or olive oil, for frying

 

Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.

Place the grated vegetables in a large mixing bowl.

Add olive oil, eggs, and rolled oats and mix everything well.

Add feta, salt, and pepper and stir to combine.

Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this is important for the patties to hold together).

Try shaping a patty with your hands. If the mixture is loose, add a few more oats.

Form 4 to 6 patties with your hands.

Heat oil in skillet over medium high heat.  Add patties and cook until golden brown, a few minutes on each side.

Serve on a bun and with toppings of your choice; lettuce, cabbage, mango, avocado, tomatoes, sprouts, or onions.  The possibilities are endless!

Roasted Cabbage Wedges

The high heat needed to roast the cabbage brings out the sweetness in this often ignored vegetable.  If you think a pile of cabbage doesn’t sound appealing, try this.  The mix of slightly charred edges and sweet tender leaves will win you over and you’ll be thrilled every time you see a giant head of cabbage in your CSA box.  We had this very recipe with some brown and wild rice and spicy stir fried shrimp on Sunday night, it was amazing!

1 medium head green cabbage, cut into 6-8 wedges.

Olive oil

Salt and pepper

Soy sauce (optional)

Preheat oven to 400.

Coat bottom of a cast iron pan with olive oil, alternatively you can just use a sheet pan if you don’t have a big enough cast iron pan. Add cabbage wedges, turn to coat in the oil and season with salt and pepper. Roast in the oven until a bit charred on the outer leaves but tender crisp in the middle, about 25 minutes.  If desired, splash with a bit of soy sauce about 15 minutes into roasting time. Serves 4-6

Simple Apple Tart

Some might call this a galette, but that seems far too pretentious.  Flaky pie dough folded over thinly sliced apples, a touch of sugar and a sprinkle of cinnamon. As perfect for dessert with vanilla ice cream or bourbon spiked whipped cream as it is for breakfast with a cup of coffee.

3 apples, peeled and thinly sliced

¼ cup sugar

1 tsp cinnamon

1 egg, lightly beaten

Half recipe pie dough (recipe follows)

 

Preheat oven to 350. Line baking sheet with parchment paper. Toss apple slices with sugar and cinnamon.  Roll out dough to about a ¼ inch thickness and place on prepared baking sheet.  Spread apples over dough leaving about a 2-inch border around the outside.  Fold dough border over apples.  Add about 1 tsp water to egg, mix lightly.  Brush outside of crust with egg wash.

Bake for about 25-30 minutes until nice and golden brown.

 

 

All Purpose All Butter Pie Crust

A basic recipe but with a bit of heartiness thanks to the whole grain flour.

1 ½ cups Jubilee Farm whole grain flour

1 cup all-purpose flour, plus additional for dusting counter 1 tablespoon sugar 1 teaspoon salt

1 cup unsalted butter,  very cold

½ cup ice water

Whisk together both flours, sugar and salt, place in the bowl of a food processor. Cube the butter and add to the food processor.  Pulse until butter and flour combine to form a course sandy mix.  Slowly stream in about ½ cup of ice cold water just until dough comes together.  Lightly flour counter and turn dough out.  Knead gently a few times just till dough comes together.  Divide into two even pieces and flatten each into a small disk. Wrap in plastic and place in fridge for about an hour before proceeding with your recipe.

 

(You can also do all of the above steps simply using your hands or a pastry blender if you don’t have a food processor)

 

Dough can be frozen until your next pie making adventure, just pull it out of the freezer and place in the fridge to defrost a day or so before you plan to use it.

 

 

 

 


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