Harvest List Week of 2/1

Shiitake Mushrooms!
Lettuce – red salad bowl
Kale – mixed varieties
Potatoes – purple and red
Leeks – Giant Musselburgh
Broccolini – Italian type
Eggs
Alsea Acres Cheese, Basil Hazelnut

Update on Metro’s Rezoning of Malinowski Farm

Yesterday, I had the pleasure of meeting with the Malinowski brothers and Metro comissioner Deborah Kafoury regarding the rezoning of farmland above forest park, including the Malinowski Farm. You may remember my email of a few weeks ago urging you to read about the rezoning of this area and the potential loss of some of the best soil available to us within city limits. The Malinowski’s are fighting the good fight and we look forward to spring when the decisions will be made. We talked about the many families that are fed from this land, and the three other famers that lease here that depend on it to earn a living. You can follow this process as the comissioners come to their decision: http://www.oregonmetro.gov/index.cfm/go/by.web/id=26257

I will continue to update you as we learn more, hopefully the comissioners will decide to place some of our last bits of farmland into rural reserves. Thanks to the members that took some time to read about this issue, ask questions, and send their thoughts to our commissioners.

Deck Family Farm’s Meat is Back!

Deck Family Farm is once again offering us a great discount on their meat, 20% off everything in their retail list. Simply go to their website, select what you’d like to order, email me your list, and I will respond with a total. You can then send your payment to me via paypal or check by February 8th in order to meet their deadline. I’ll have your order in coolers at the CSA pick-up the following week. 

This Week’s Recipes

Leek and Shiitake Mushroom Miso Soup

1 leek
4 shiitake mushrooms
1½ pints dashi stock (or water)
4 – 6 tbsp medium-coloured miso paste

Remove shiitake mushroom stalks and thinly slice caps. Finely chop leek. Add mushrooms and leeks to saucepan, followed by the fresh dashi stock. Cook over a low heat for about 10 to 12 minutes, or until the leek and mushrooms are soft.

Place miso paste in a small heat-resistant bowl and add a ladle of the soup. Stir continuously to dilute the paste, rather than adding the miso paste directly into the saucepan. Add the diluted miso to the soup and stir.

You can adjust the flavour at this stage. If the soup is too strong, add a little water. If it’s too weak, add a little more miso paste. Return to just before boiling point, turn off heat and serve immediately.

Tuscan Kale Salad

4 cups kale, loosely packed, sliced leaves,midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again.

Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Strata

This dish can be made with crumbled bacon or shrimp, sauteed mushrooms or leeks, and just about any kind of bread, including raisin or a mixture of white and whole wheat or rye. Prepare it a night ahead. To feed a crowd, double this recipe and prepare it in a large baking dish.

14 slices bread, crusts removed
1 cup diced cooked ham
2 cups shredded Swiss or cheddar cheese
1/3 cup finely chopped shallots
2 tablespoons chopped fresh basil or parsley
6 eggs
3 1/2 cups milk
salt and pepper, to taste

Cut the bread into cubes. Generously grease a 13×9-inch baking dish. Make a layer with half the bread cubes, arranging them so they cover the bottom of the dish. Sprinkle the ham, cheese, shallots, and basil (or parsley) over the bread. Cover with the remaining bread cubes. Beat the eggs and milk together in a large bowl, and season with salt and pepper. Slowly pour the mixture over the top bread layer, saturating it evenly.

Cover and refrigerate overnight; the bread will soak up the liquid as the mixture stands.

Preheat the oven to 325 degrees F. Uncover the strata and bake for 1 hour, or until puffed and lightly browned.

Scallops and Leeks in Star Anise-Orange Sauce

1/2 cup fresh orange juice
2 whole star anise
1 tablespoons sugar
1/2 teaspoon cornstarch

1 tablespoons peanut oil
1/2 tablespoon 1/2 x 1/8-inch orange peel strips (orange part only)
2 medium leeks (white and pale green parts only), cut crosswise into 1/2-inch pieces
8 sea scallops

Boil juice and star anise in saucepan until juice is reduced to 1/2cup, about 3 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.

Serves two as a small starter course or side dish

Leek Bread Pudding

2 cups 1/2-inch-thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream – yep whole milk AND heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmentaler – french cheese, unpasteurized

Preheat the oven to 350°F.

Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.

Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and thyme.

Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Spicy Sauteed Broccolini with Garlic

1 bunch broccolini
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup low-fat chicken stock, low-sodium fat-free chicken broth, or veggie broth

Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.

Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.

Starting Spring/Summer Seeds

I love going through my boxes of seeds. I start a lot of seeds indoors and in the greenhouse this time of year. I germinate them and grow them inside until they are fairly good size. Then I move the transplants out to the greenhouse where they will wait for late Feb/early March plantings. Here we have Walla Walla onions and a just-sprouted Bilko Napa Cabbage waiting in the wings for spring:

This Week’s Recipes

Napa Cabbage

Napa cabbage is more delicate than regular firm-headed green cabbage.  While the leaves aren’t often as thick as box choy’s, it behaves similarly when cooked.  With a mild flavor, it adds a nice texture and absorbs the flavors it is is cooked in.

Braised Napa Cabbage
3     teaspoons vegetable oil
1     small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
3     cloves garlic, sliced
1     piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4     cup water
1 1/2     teaspoons cornstarch
1/4     cup soy sauce
4     scallions, thinly sliced
1     teaspoon rice wine vinegar

1. In a large skillet or wok, heat 1 teaspoon of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan.

2. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

3. In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil.

4. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender.

5.Remove from the heat. Stir in the scallions and vinegar.

Broccolini

Broccolini and Broccoli Rabe are not the same thing! This vegetable closely resembles broccoli with a long stem and small floret. It is a cross between broccoli and a Chinese broccoli (gai lan) or kale.  Its flavors are described as sweet with notes of broccoli and asparagus.  It is called “baby broccoli” or “aspiration”.  Broccolini may be sauteed, steamed, stir fried, or boiled. It is very good simply grilled with olive oil, salt and pepper, and sprinkled with lemon. Less is more when cooking this vegetable. It is tender and delicate.

Tofu and Broccolini Pad See Ew
1 (14-ounce) package dried wide rice noodles
14 ounces firm tofu, drained and cut into large dice
2/3 cup soy sauce
1/2 cup water
2 tablespoons packed light brown sugar
1 pound broccolini, sliced on the bias into 1-inch-long pieces
1/4 cup vegetable oil
6 medium garlic cloves, sliced paper thin
2 large eggs

1.  Place noodles in a large bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside.

2. Meanwhile, place tofu cubes on a paper-towel-lined plate; set aside. Combine soy sauce, 1/4 cup of the water, and the brown sugar in a small bowl; set aside.

3. Heat remaining 1/4 cup water in a large nonstick frying pan with a lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini to a plate and set aside.

4. Return the pan to medium-high heat, add oil, and heat until shimmering. Add reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.

5. Reduce heat to medium, add garlic, and cook until just beginning to color, about 15 seconds. Add reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.

6. Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately.

Kale

Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Beets

Most of the beets you will receive this week will be French Cylinder Beets, seeds from Baker Heirloom out of Missouri. The cylinder beets are shaped like stubby little carrots, with red flesh. We have a few, not many, Chioggia beets. These have white flesh with red rings. Really beautiful looking beet.

Beet Creme
2 lbs of beets
½ lemon
4-5 tablespoons Olive oil
2 tablespoons balsamic or white wine vinegar
1 inch of ginger
1 tsp cardamom powder
3-5 tablespoons honey
2 tablespoons ketchup

This colorful side dish is excellent with any meat or fish, used as a kind of sauce or spread.

Peel beets and cut in large strips before you bake them in the oven with app. 1 cup of water. Check after an hour if they are soft inside out. Let them cool at least two hours.

Put cooked beets in a food processor and add olive oil, vinegar, the piece of ginger, cardamom, peel and juice of ½ a lemon, ketchup and honey. Also add salt & pepper generously. Use the honey and lemon or vinegar to get a taste you like – it’s about finding the balance.

Keep processing until smooth and creamy. Serve cool

Remember beets stain counters, cutting boards, and table tops!