November 15, 2017 Fuji Apples • 2 lbs. • Marn Family Orchards, Orondo Apples will last longer if kept in the refrigerator, but can also be leſt at room temperature. These apples are delicious on their own but also make a great addion to stuffing, salads, pies, and other deserts! D’Anjou Pears • 2 lbs. • Marn Family Orchards, Orondo Just like apples, pears will last longer if kept in the refrigerator, but can also be leſt at room temperature. Cranberries • 1 lb. • Starvaon Alley, Long Beach Store in the refrigerator if you plan to use within one week or freeze them for later. Sweet Potatoes • 2 lbs. • Lyall Farms, Grandview Store potatoes in a cool, dark place with good venlaon – don’t refrigerate. Banana Fingerling Potatoes • 3 lbs. • Alvarez Organic Farm, Mabton Store potatoes in a cool, dark place with good venlaon– don’t refrigerate. Perfect for mashing or roasng. Acorn Squash • 2 each • Sidhu Farms, Puyallup Store for up to a month in a cool, dark place. Only refrigerate aſter cooked or cut. See the preparaon ps for roasng squash. Sugar Pumpkin • 1 each• Sidhu Farms, Puyallup Store for up to a month in a cool, dark place. Only refrigerate aſter cooked or cut. Yellow Sweet Onions • 1.25 lbs. • Alvarez Organic Farm, Mabton Store in a cool, dark place with good venlaon. Italian Red Garlic • .25 lbs. • Alvarez Organic Farms, Mabton Store in a dark, well-venlated area away from onions. Buernut Squash • 1 each • Sidhu Farms, Puyallup Store for up to a month in a cool, dark place. Only refrigerate aſter cooked or cut. See the preparaon ps for roasng squash. Curly Kale • 1 bunch • Thao Farm, Duvall & Woodinville Store in the refrigerator in a plasc bag. Carrots • 1 bunch • Green Cues, Carnaon and Nash’s Organic Produce, Sequim Separate greens from carrots. Store separately in refrigerator, loosely wrapped in plasc bag. GROWING PRACTICES KEY: No Spray Certified Organic Integrated Pest Management
Transcript
November 15, 2017
Fuji Apples • 2 lbs. • Martin Family Orchards, Orondo
Apples will last longer if kept in the refrigerator, but can also be left at room temperature. These apples are delicious on their own but also make a great addition to stuffing, salads, pies, and other deserts!
D’Anjou Pears • 2 lbs. • Martin Family Orchards, Orondo
Just like apples, pears will last longer if kept in the refrigerator, but can also be left at room temperature.
Cranberries• 1 lb. • Starvation Alley, Long Beach
Store in the refrigerator if you plan to use within one week or freeze them for later. Sweet Potatoes
• 2 lbs. • Lyall Farms, Grandview
Store potatoes in a cool, dark place with good ventilation – don’t refrigerate.
Store in the refrigerator in a plastic bag. Carrots• 1 bunch • Green Cuties, Carnation and Nash’s Organic Produce, Sequim
Separate greens from carrots. Store separately in refrigerator, loosely wrapped in plastic bag. GROWING PRACTICES KEY:
No Spray Certified Organic Integrated Pest Management
SPOTLIGHT ON: Cranberries
The cranberry we know and love in sauce form at Thanksgiving
has a rich history as old as the land itself. The Algonquin, Chippe-
wa, and Cree, among others, gathered wild cranberries in what is
now the northern US and parts of southern Canada for use in
dyeing, medicine, and food such as pemmican, a mash of
berries, animal fat, and meat that could be stored for
months and provided a reliable source of protein and fat
during long journeys. European settlers quickly appropriat-
ed the cranberry for use in their own dishes, and shortages
led to conflicts between settlers and tribes. By the mid-
19th century, cranberry cultivation was widespread; mod-
ern cultivation has moved from marshes to manmade
bogs, which are flooded twice a year during harvest and for
weather protection. Cranberries are rich in vitamin C, die-
tary fiber, and phytonutrients, and have been used to ward
off scurvy as well as fight cancer and bacterial infections.
SPOTLIGHT ON: Winter Squash
You will find three varieties of winter squash in your Fall
Harvest Box: pumpkin, butternut, and acorn. It may be
hard to believe, but these squashes are actually the
same species, just different varieties. Winter squash is
an incredibly diverse species as it has been cultivated
and domesticated over a vast geography, covering wet
and dry areas of Central and North America.
To cook, carefully cut the squash in half and scoop the
seeds out into a separate bowl. Place the squash halves
cut face down on a roasting pan and roast at 375⁰ until
tender (about 20-30 minutes). The seeds make a deli-
cious and healthy snack as well! Just separate the seeds,
toss with oil and spices, and lightly toast them in the
oven. You can also roast the squash whole if you don’t
want to bother with cutting, it will just take a bit longer.
FALL PRODUCE SPOTLIGHT
MEET THE PRODUCER: STARVATION ALLEY FARMS Ten-acre Starvation Alley Cranberry Farms gets its name from the coun-
try road leading to its bogs in Long Beach, Washington, which was play-
fully named “Starvation Alley” during the Great Depression as cranberry
farming wasn’t historically a lucrative career. Starvation Alley’s cranber-
ries are certified organic, and by growing organically, one hundred
pounds of synthetic chemicals are kept out of the local watershed per
one acre bog, per year. But the farm’s commitment to sustainability
doesn't end with its own bogs. Cofounders Jared and Jessika incentivize
partner farmers in Washington and Oregon to gain organic certification
by buying their transitional cranberries during the 3-year certification
process, to supplement production of Starvation Alley’s line of cranber-
ry juice. We hope you enjoy the fruits of their labor in your box this
week!
INGREDIENTS For the crust: 2 1/2 cups all-purpose flour Salt 1/4-1/2 cup ice water 1 tablespoon sugar 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces All-purpose flour for surface For the filling: 1 small sugar pumpkin and 1 small butternut squash (about 1 1/2 lbs total), cut into wedges
Extra-virgin olive oil, for drizzling 3 large eggs plus 2 large egg yolks 1 cup heavy cream 1/2 cup packed dark-brown sugar 2 tablespoons brandy 1 tablespoon finely chopped fresh sage 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Salt and freshly ground pepper Lightly sweetened freshly whipped cream, for serving
DIRECTIONS 1. For crust: Pulse flour, sugar, and 1 teaspoon salt in food processor until combined. Add butter, and pulse until mixture re-sembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between two fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 small disks and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour. 2. Preheat oven to 375 degrees. Make the crust: roll out one small disk to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes. Meanwhile, drizzle pumpkin and squash wedges with olive oil and roast on baking sheet until tender. 3. Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15-20 minutes more. Let cool on a wire rack. 4. Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth. Reduce oven to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinna-mon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. 5. Pour filling into pie shell and bake until just set but still wobbly in the center, about 1 hour. Let cool on a wire rack and serve with whipped cream. Serves 8.
MEET THE PRODUCER: THAO FARM Bao and Thai, owners and farmers of Thao Farm, grow a wide variety of flowers, vegetables, and raspberries on farmland in Duvall and Woodinville. Bao and Thai came to Washington, flee-ing hostile living conditions in Laos after the Vietnam War. At first they held a wide variety of jobs until they found that they could put their farming skills that they acquired growing up in Laos to good work. They began farming for other businesses, but eventually started their own farm and have built it up from there. They have been selling their flower bouquets and produce at Pike Place Market since 1991. Their daughter Lue has become increasingly involved in the family’s business and is excited to share her experience with photography, design and working with customers. Thao Farm sells at Pike Place Market year round, offering beautiful holiday flower arrangements during the colder months and fresh flowers and produce during the summer and fall.
INGREDIENTS 2 medium acorn squash 1/4 cup chopped celery 2 tablespoons chopped onion 2 tablespoons butter 1 medium apple, peeled and diced
1/2 teaspoon salt 1/2 teaspoon lemon juice 1/8 teaspoon pepper 1 cup fresh cranberries 1/2 cup sugar 2 tablespoons water
DIRECTIONS Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9 baking dish. Add 1/2 inch of water. Cover and bake at 375 degrees for 45 minutes.
Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranber-ries, sugar, and water. Cook and stir until berries pop and liquid is syrupy.
Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.
INGREDIENTS 5 tablespoons butter 3 garlic cloves, minced Kosher salt Fresh ground black pepper, to taste 1 bunch kale, stemmed and roughly chopped
2 1/2 lbs sweet potatoes, peeled and sliced about 1/8-inch thick (Tip: sub in winter squash from your box to make up the extra 1/2 lb of sweet potatoes) 2 cups half-and-half 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 cup white or sharp cheddar, grated
DIRECTIONS
Preheat oven to 400 degrees. Rub the inside of an 8x8 baking dish with 1 tablespoon of the butter.
Combine garlic, kale, potatoes, half-and-half, cinnamon, nutmeg, and remaining 4 tablespoons butter in a pot; stir. Season with salt and pepper and taste the creamy liquid — it should be seasoned generously. Bring to a boil over medium-high heat while stirring the mixture. After 8-10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.
Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with cheddar and bake until deeply golden brown, about 20-30 minutes. Let gratin cool and set a little before serving.
INGREDIENTS For the crumble: 1 cup all-purpose flour 1/4 cup granulated sugar 3 tablespoons packed dark or light brown sugar 1 cup gingersnap crumbs (about 16 storebought cookies) 1/8 teaspoon ground ginger 1/8 teaspoon table salt Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish 1/2 cup (1 stick) unsalted butter, melted and cooled
For the filling: 2 pounds (about 4 to 5) large ripe pears, peeled, halved, cored and sliced 1/4 inch thick 1 1/2 cups fresh cranberries 1 tablespoon lemon juice 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1/2 cup granulated sugar 2 tablespoons cornstarch
DIRECTIONS Preheat the oven to 350°F. Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form. In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. Adapted from: https://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/
Pear, Cranberry, and Gingersnap Crumble
INGREDIENTS 1 cup raw beet, peeled and diced 4 carrots, diced 1 onion, diced 2 cups diced potatoes 4 cloves garlic, minced 1/4 cup canned garbanzo beans, drained
2 tablespoons olive oil 1 tablespoon dried thyme leaves Salt and pepper to taste 1/3 cup dry white wine 1 cup torn beet greens
DIRECTIONS
Preheat oven to 400 degrees. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans in to a 9x13 inch baking dish. Drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the bak-ing dish from the oven, and stir in the wine. Return to the oven and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Note: This recipe is very versatile, so feel free to substitute the winter squashes from your box or any other fall vegetable (such as turnips, parsnips, brussels sprouts, sweet potatoes, fennel, etc) for the vegetables listed, or add additional ones, adjusting seasonings as necessary.
Quinoa Salad with Roasted Squash—www.delish.com/cooking/recipe-ideas/recipes/a44963/quinoa-salad-with-roasted-squash-dried-cranberries-and-pecans-recipe/
1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread 1/2 cup olive oil, divided 3 tablespoons unsalted butter, divided 3 medium yellow onions, thinly sliced in half-moons Kosher salt 1/2 teaspoon sugar or honey
2 tablespoons sherry vinegar 1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks 2 garlic cloves, minced 2 cups vegetable, chicken or turkey broth, divided Red pepper flakes, to taste 2 tablespoons sherry
DIRECTIONS
Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well. Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on sheet, then tip back into that large bowl.
Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large saute pan over low heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat possible, let them cook undisturbed for 15 minutes. Remove lid, raise heat to medium/medium-high, add sugar and 1 teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add 1 table-spoon sherry vinegar and use to scrape any stuck bits off bottom of pan, then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the same method. Add onions to bowl with croutons.
Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.
Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 15 to 20, until gold-en and crisp on top.
Do ahead: Each part of this (the croutons, the onions and the kale) can prepared up to 3 days in advance, and as-sembled and baked when needed. Keep the croutons at room temperature in a container or bag. Keep the onions in the fridge, as well as the kale and broth mixture.
