Fall Session: Week 3 Boxletter

Week 3 Box Contents

  • Sno Valley Mushrooms
  • Cabbage
  • Cauliflower (only if it didn’t freeze, brrr!)
  • Leeks
  • Curly or Lacinato Kale
  • Kabocha, Jade Prince or Red Kuri Squash
  • Delicata Squash (Full Share Only)
  • Parsnips
  • Jubilee Whole Wheat Flour
  • Thyme

*as always this list may change a bit once we get out in the fields to harvest

 

Recipes

 Thanksgiving is next week and I’m finally starting to think of things to make.  I remember years back living back east attempting an all local food Thanksgiving and having to really put forth an effort to make it happen.  These days it’s not very hard to do at all with all the goodness the fall boxes bring us! 

Happy eating!

-Liz

 

Leek and Mushroom Bread Pudding

I saw some recipe on the old tv the other day for a leek and artichoke bread pudding, and while that sounds awesome, this makes better use of our box ingredients for sure.  This is a double duty dish, as a side for dinner or as part of a nice little breakfast or brunch. 

 

3 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

1 tablespoons good olive oil

1 tablespoons unsalted butter

2 ounces pancetta, small-diced

2 cups sliced leeks, white and light green parts

½ -3/4  pounds mushrooms, sliced

½ C white wine (or more stock)

1 tablespoon chopped fresh tarragon leaves

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

2 extra-large eggs

3/4 cups heavy cream

1/2 cup chicken stock, preferably homemade

1 cups grated Gruyere cheese, divided

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, wine, ½ tsp salt and 1 teaspoon pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and ½ cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a baking dish.  Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

 

From Ina Garten

 

Roasted Cabbage with Bacon Gremolata

The high heat needed to roast the cabbage brings out the sweetness in this oft maligned 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.  The addition of the bacon almond mixture for some added crunch and flavor is pretty amazing as well but not necessary if you’d rather not.

 

1 medium head cabbage, cut into 6-8 wedges, keep the core intact so the leaves stay together.

Olive oil

Salt and pepper

Soy sauce or aminos (optional)

 

Bacon Gremolata

4 strips good quality, thick cut bacon

¾ C roasted unsalted almonds

3 Tbsp minced fresh parsley

1 tsp lemon zest

Just a bit of salt

 

Make the gremolata.  Heat a large skillet over medium heat.  Add the bacon and cook till crispy on both sides. Transfer bacon to a paper towel line plate and let drain.  When it’s a bit cooler, chop into small pieces.

Finely chop the almonds, place in a bowl with the bacon, parsley, lemon zest and salt.  Set aside.

 

Preheat oven to 400.

Coat bottom of a cast iron pan with olive oil, alternatively 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 25-35 minutes.  If desired, splash with a bit of soy sauce about 15 minutes into roasting time.

**Alternatively, you can throw these wedges right on the grill.  Apply oil directly to the wedges and season with salt and pepper.  Place directly on the grill and cook for about 20 minutes, flipping part way through.

Sprinkle with bacon gremolata and eat straight away!

 

 

 

 

 

 

Parsnip, Date, and Hazelnut Loaf with Lemon Glaze

Yes, you can roast your parsnips as you do with all you other roots, mix them into your mashed potatoes, turn them into fries but why do those things when you can make them into cake?  I’m thinking this would be a great little day after thanksgiving breakfast, made ahead of course.  A slice of this, a cup of coffee and avoiding all those black Friday crowds sounds pretty a-ok to me!

p.s. use your jubilee flour here!!

 

½ lb parsnips

1 ¼  All Purpose Flour

1 Tsp Baking Soda

1 Tsp Kosher Salt

½ Cup Chopped Dates

2 Large Eggs

¾ Cup Brown Sugar

¾ C granulated sugar

2 Tsp Vanilla Extract

2/3 Cup Olive Oil

2 Tbsp Fresh Lemon Juice (About 1 lemon’s worth)

1 Cup Powdered Sugar

2 Tsp Finely Grated Lemon Zest

A Couple Turns of Freshly Ground Black Pepper

 

Heat the oven to 325F.  Generously butter an 8×5 loaf pan.  Add a few tablespoons of flour, shake to coat all the surfaces, and tap out and excess.

Stir together the lemon juice and powedered sugar in a bowl.  Stir in 1 teaspoon of the lemon zest and several twists of pepper.  Set the glaze aside.

Put the parsnips in a food processor and process until finely chopped, they should be the texture of course cous cous.  (Alternatively, you can grate them by hand).  You should end up with about 1 ½ Cups.

Whisk together the flour, baking soda, and salt in a medium bowl.  Add the dates and toss until the dates are coated with flour so they don’t clump together.

To the food processor, with the parsnips, add the eggs, granulated sugar, brown sugar, vanilla and remaining teaspoon of the lemon zest and pulse until smooth and well blended.  Pulse in the oil to make a creamy consistency.  Pour the parsnip mixture into the dry ingredients and fold until blended.  Add the hazelnuts and fold until there are no more bits of flour.

Pour the batter into the prepared pan.  Bake until slightly risen and a pick or thin knife blade inserted into the center comes out clean, 35 to 45 minutes for a metal pan, longer for a glass of ceramic.  Let the cake cook in the pan for 10 minutes, then run a knife around the edges to release it from the pan.  Set the warm cake on a rack set over a tray to catch and glaze.  Drizzle the glaze all over the top while the cake is still warm.

 

From Six Seasons

 


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