January 18, 2010

19 Jan

Dear CSA members,

I wanted to give you an update about the Fairview Farm Stand. I am working with volunteer and CSA member Marty Camp to re-invent the interior design of the Farm Stand. We had hoped to re-open this week, but will most likely be finished during the next week or two. Please take a peek through the green and white awning to see our progress. We are using recycled fence slats in combination with old Fairview signs to add a cozy rustic atmosphere. I hope you love it and will enjoy the changes we are making.

Jen Corey

Sneak Peek: lettuce, carrots, mustard greens, cilantro, butternut squash, apples, broccoli, turnips, and collard greens

Recipes from the cookbook collection of CSA member and friend Leslie Hui:

Farro Soup with Greens (from Outstanding in the Field; a farm to table cookbook, by Jim Denevan)

1 cup semipearled faro
Kosher salt
2 tablespoons extra-virgin olive oil plus more for serving
1 large onion, cut into small dice
1 carrot, peeled and cut into small dice
1 leek, white and light green parts only, cut into small dice
1 clove garlic, minced
1 small dried chile, finely chopped, or 1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 bunch of kale, chard, mustard greens, or cabbage, coarsely chopped
About  6 cups Chicken Stock or low-sodium broth
Freshly ground black pepper
Freshly grated Parmesan or Pecorino cheese, for serving (optional)

Place the farro in a pot, cover it with cold water, and add 1 teaspoon salt. Bring the water to a boil, reduce the heat, and simmer until the farro is just tender, about 20 minutes. Remove the pot from the heat.

In the meantime, heat the olive oil in a Dutch oven or other large, heavy-bottomed pot with a tight-fitting lid over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft, about 8 minutes. Add the carrot and leek and another pinch of salt and continue cooking until the vegetables begin to soften, another 10 minutes. Move some of the vegetables to one side of the pot and add the garlic and chile to the open space. Cook until fragrant, about 30 seconds. Mix the garlic into the vegetables and add the tomato paste. Cook until the tomato paste begins to caramelize and become sweet, about 5 minutes. Add greens, season with salt, and stir to combine. Cook until the greens wilt and release some of their liquid, about 5 minutes. Add about 2 cups of the stock and bring to a simmer.

Add the farro and its cooking liquid along with enough of the remaining stock to cover the ingredients. Simmer for 20 minutes, adding more stock if necessary to keep the ingredients covered with liquid. When all the vegetables are tender and the flavors have combined, adjust the seasoning with salt and pepper and cover the pot. Let stand for 10 minutes.

Ladle the soup into warmed bowls and drizzle with extra-virgin olive oil. Offer the cheese for grating on top if desired.

Butternut Squash Pizza (from Chez Panisse Vegetables; by Alice Waters)

1 butternut squash (about 1 pound)
Olive oil
Salt and pepper
2 cloves garlic
Pizza dough for 1 pizza
1/4 cup grated mozzarella cheese
1/4 cup grated Gruyère cheese
12 sprigs parsley
20 sage leaves
1/2 lemon

Preheat the oven to 400F.

Slice off the top of the squash about 1/2 inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulge. Stand each half end up and carefully cut away all the skin. Cut each portion in halt lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters crosswise into 1/4-inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.

Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.

Meanwhile, peel and chop fine the garlic and add to about 1/4 cup olive oil. When the squash slices are done, remove from the oven. Put a pizza stone in the oven and boost the heat to 450F to 500F.

Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyère. Arrange the slices of cooked squash over the cheese. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted.

While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon.

This is a very rich pizza, and is best served in small portions, as an appetizer.

Makes one 12-inch pizza.

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