This is the final Wealth Underground share of 2012. We want to thank all of our sharemembers for a fantastic season, you're enthusiasm inspires us to grow the vegetables to the best of our abilities.
Our apologies for the behavior of the gophers this year, who managed to eat all the parsnips and the majority of the beets and carrots. We plan on having a serious talk with them over winter.
In the share box this week:
Winter Squash (Acorn or Delicata)
Brussels Sprouts w/ Pancetta (taken from the Produce Bible)
3/4 cup thinly sliced pancetta
4 shallots (or small onions)
1 tbsp of butter
1 tbsp of olive oil
1 garlic clove, crushed
1 pound Brussels sprouts, trimmed and sliced
Preheat the broiler to high. Spread the pancetta on a baking sheet or on a broiler tray with foil and broil for 45-60 seconds or until crisp. Set the pancetta aside.
Peel the shallots and cut them into thick rings. Heat the butter and oil in a large frying pan over medium heat. Add the shallots and garlic and cook for 3-4 minutes or until just starting to brown. Add the Brussels sprouts and season with freshly ground black pepper. Cook, stirring often, for about 4-5 minutes or until partly golden and crisp. Turn off the heat, cover, and set aside for 5 minutes.
Break the pancetta into large shards. Add to the Brussels sprouts and toss lightly. Serve immediately.
Mixture of vegetable oil and olive oil, for frying.
1. Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
2. De-rib Kale. Bring a large pan of water to boil. Add the leaves, stir and continue simmering for 3 minutes. Drain the kale and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
3. In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the kale, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.
4. Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape kale mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.
In your share this week:
Greek Pumpkin and Leek Pie (courtesy of theNY Times)
2 1/2 pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 leeks (about 1 1/2 pounds), white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
1/4 cup chopped fresh dill or parsley
1/4 cup chopped fresh mint
1/4 teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
Salt and freshly ground pepper
12 sheets phyllo dough
1. Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
2. Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
3. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
4. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.
Yield: Serves eight to 10.
Advance preparation: The pumpkin can be cooked and mashed three or four days ahead of making the dish and kept in the refrigerator in a covered bowl. Drain off liquid that accumulates. The filling will keep for two or three days in the refrigerator; don’t add the eggs until you’re ready to assemble the pie.
The finished tart keeps for a few days, but you must keep crisping the phyllo. This is easily done, either in a low oven (250 degrees to 300 degrees) for 10 to 20 minutes or in a hot oven that has just been turned off for 5 to 10 minutes. You can assemble the pie in its entirety, double-wrap it in plastic wrap and foil, and freeze until ready to bake. Uncover, brush the top with olive oil or melted butter, and transfer directly from the freezer to the oven. Add 15 minutes to the baking time.
1/3 cup red-wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings
2 medium navel oranges
2 teaspoons whole-grain mustard
1 tablespoon chicken stock
or chicken broth
1/4 teaspoon black pepper
1 tablespoon olive oil
2 heads chicory (endive), stems and center ribs discarded and leaves torn into bite-size pieces
Bring vinegar, sugar, and 1 teaspoon salt to a boil in a
small saucepan, stirring frequently until sugar is dissolved, then
remove from heat.
Cook onion in a saucepan of boiling salted water
until crisp-tender, about 4 minutes, then drain in a colander. Rinse
under cold water and drain again. Stir onion into vinegar mixture and
marinate 10 minutes.
While onion is marinating, cut peel and white pith from
oranges with a sharp knife, then cut oranges crosswise into
Drain onion in a sieve set over a salad bowl, reserving
marinade and onion separately. Whisk mustard, stock, remaining 1/2
teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and
oranges and toss with dressing. Serve immediately.
Golden RutabagaCheesecake From Asparagus to Zucchini (and the Ontario Rutabaga Producers' Marketing Board), published by MACSAC (a Madison non-profit!), 1996.
Ingredients: 3 cups cubed rutabaga 16 ounces cream cheese, softened 1 2/3 cups fine graham cracker crumbs
1/3 cup butter, melted 2 envelopes unflavored gelatin (vegetarian note: you can use agar instead) 1/2 cup cold water 3/4 cup sugar, divided 1/2 teaspoon salt 1/2 cup milk 3 eggs, separated 1 cup whipping cream
2 teaspoons vanilla extract 1 teaspoon grated organic orange zest
(orange part only) (food safety note: only zest organic oranges;
non-organic citrus is usually dosed with fungicide on the outer skin)
Instructions: Boil rutabaga
in salted water until just tender. Drain and puree in blender or whip
by hand; cool and place in large bowl with cream cheese. Set aside.
Mix graham cracker crumbs and butter. Reserve 1/4 cup and press remainder on bottom of 9-inch springform pan. Chill.
gelatin in cold water in top pan of small double boiler (or prepare
agar according to directions). Add 1/2 cup of the sugar, salt, milk, and
slightly beaten egg yolks. Cook over boiling water, stirring, until
slightly thickened. Beat into cream cheese/rutabaga mixture until smooth and well blended. Cool.
Beat egg whites until foamy; add remaining 1/4 cup sugar and beat until stiff.
Whip cream and fold into cheese/rutabaga
mixture. Fold in whipped egg whites. Fold in vanilla and orange zest.
Pour into prepared pan, sprinkle with reserved crumbs, and chill until
Note from a veggie chef: You can leave out the gelatin entirely, but it makes for a soupy cheesecake. You may substitute one tablespoon powdered agar (a seaweed protein) for every tablespoon of powdered gelatin.
--Also, here is a recipe for Fennel - http://wealthunderground.blogspot.com/2011/07/share-6-july-6th-2011.html
We are a small CSA farm growing a variety of organic vegetables, fruits, and flowers, working to strengthen the community and local foods economy of our bioregion, the north Tualatin Mountains and the Portland neighborhood of St. Johns.
"Nolan and Chris are like the Santa Claus.....of vegetables..." -Shea Stephens. age 7 Wealth Underground Farm sharemember