Vegetable List
Quart 'o' Beets
Flat Italian Parsley
White Sage
Red Russian Kale
Lincoln Leeks
Mini-Purplette Scallions
Winter Squash
Notes from the Farm
Funny how things come to an end. We have one more week for the CSA but things are definitely cruising to a halt... sort of a slow coast, not unlike running out of gas.
We've had two frosts at the field so far... Three weeks ago we were farming half naked just trying to deal with the humidity. The squash is all up, the tomatoes are pulled, the broccoli is finally done... we have more bare ground than not, just a few last hangers on, the last willing participants of the 2011 growing season.
I love this time... the later fall harvest is a little less sexy, but nourishing in its own right. The yearly harvest is like the beach. In the spring it doesn't matter whats going on, we just are excited to be going to the beach again... the summer is the best time for the beach, its hot, we're in the mood and brings a special level of satisfaction... but the fall is magic, the crowds have thinned, there is enough time & space to breathe deeply and take the time to feed that part of ourselves that has been neglected all summer.
As beautiful as it is here in the summer, its easy to become a prisoner to the wind... the fall brakes those binds and brings us long awaited rooty vegetables. Thank god for fall.
Vegetable of the Week
Mini-Purplette Scallions: I first had these knob onions in Arizona. They are very popular in Mexican cooking. They take these small onion like scallions and roast them on an open flame (which can be duplicated on a grill or gas stovetop) and add them to tacos, tamales, barbecued meat... really anything. This variety is sweet, with just a hint of onion-like sharpness. Use the greens and the bulb ends...
Recipes
Risotto with Butternut Squash, Leeks and Sage
1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.
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