The Sustainable Harvest Newsletter

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The Sustainable Harvest Newsletter

By Kelly Farley

Sustainable Harvest: Sustainable World

What’s in Season?

Broccoli, Cabbage, Kale, Beets, Carrots, Cauliflower, Lettuce, Potatoes, Pumpkin, Squash, Turnips, Radishes, Spinach

Where Can You Buy a Green Turkey?

Pennsylvania is home to many farms and, as a result, it can be hard to find which farms have turkeys for Thanksgiving. Fair Food Farm Stand, www.fairfoodfarmstand.com, provides links to several local and organic turkey providers. Thank your environment this Thanksgiving by buying a green turkey!

In January 2009, The Sustainable Harvest Club was born with the simple goal of bringing local food to our cafeteria and community in an effort to connect Agnes Irwin to its food sources and broaden the scope of environmental commitment at AIS.

THE SUSTAINABLE HARVEST NEWSLETTER

FALL 2012

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce (4 appetizer servings) •

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9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Freshly ground white pepper and salt 3 tablespoons heavy cream 3 tablespoons grated ParmigianoReggiano cheese, plus 2 ounces Pinch of nutmeg 1 recipe pasta dough, rolled out into 1/4inch thick ribbons, cut into 3 inch squares o Alternatives: wonton wrappers or premade ravioli shells 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves

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In a large pan, over medium heat, melt 1 tablespoon of the butter, add shallots, sauté for 1 minute, add squash puree, cook until slightly dry (2 to 3 minutes). Season with salt and pepper. Stir in cream, cook for 2 minutes and remove from the heat. Stir in 3 tablespoons cheese and nutmeg. Season with salt and pepper and cool completely.

Place 2 teaspoons of the filling in the center of pasta squares (if using premade/ wonton wrappers follow instructions for filling on container- may call for water to help the seal hold) Fold corners together (forming a triangle) and seal.

Add the pasta to pot of boiling salted water. Cook until al dente (2 to 3 minutes/ until the pasta floats and turns pale) Drain pasta well and season with salt and pepper In a large sauté pan, melt 8 tablespoons of butter, add sage, continue to cook until the butter starts to brown, then remove from heat Serve pasta with the butter sauce, shredded cheese and garnish with parsley

How to Make Pasta for Raviolis • 1 pound all-purpose flour

On a clean dry work surface, form a pile with the flour and

• 4 whole eggs, plus 1 yolk

make a well (8 inches wide) in the center. Add all

• 1/4 cup extra-virgin olive oil

ingredients to the well and beat liquids with a fork, begin

• Kosher salt

to incorporate the flour into the egg mixture; when it

• 1 to 2 tablespoons water or more if needed

becomes stable, use hands to mix (if tight and dry, wet hands) and then knead (use body weight and heels of palms for 8-15 minutes, until dough appears smooth and velvety). Wrap in plastic and let it rest for at least 1 hr.

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THE SUSTAINABLE HARVEST NEWSLETTER

FALL 2012

Parmesan-Roasted Broccoli • 4 to 5 pounds broccoli • 4 garlic cloves, peeled and thinly sliced • Good olive oil • 1 1/2 teaspoons kosher salt • 1/2 teaspoon freshly ground black pepper • 2 teaspoons grated lemon zest • 2 tablespoons freshly squeezed lemon juice • 3 tablespoons pine nuts, toasted • 1/3 cup freshly grated Parmesan cheese • 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Yields 6 Servings 1.

Preheat the oven to 425 °F. 2.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

3.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.

Streuseled Sweet Potato Casserole (18 ½ cup servings)

1. Preheat oven to 375°F. 2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

• 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds) • 1/2 cup half-and-half • 1/2 cup maple syrup • 1 teaspoon vanilla extract • 3/4 teaspoon finely ground sea salt • 1 large egg, lightly beaten • 1/2 cup all-purpose flour (for challenge replace with white-whole wheat flour) • 1/2 cup packed brown sugar • 1/4 cup chilled butter, cut into small pieces, and more for greasing the pan

3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth.

Spoon potato mixture into a 13 x 9-inch greased baking dish 4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

5. Cover and bake at 375°F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

• 1/2 cup chopped pecans 3

THE SUSTAINABLE HARVEST NEWSLETTER

FALL 2012

Chewy Pumpkin Spice Granola Bars • • • • • • • • • • •

2 cups oats, divided 1 tsp. cinnamon 1-1/2 tsp. pumpkin pie spice 1/4 tsp. salt 2/3 cup pumpkin puree 1/3 cup agave nectar 3 tbsp. maple syrup 1 tsp. vanilla 1/3 cup almonds, roughly chopped 1/3 cup cacao nibs (can sub chocolate chips) 1/3 cup dried cranberries

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Crust

(12 Bars) Place 1/2 cup of oats into a mini food processor and run until oats have reached a flour-like consistency.

In a large mixing bowl, combine the remaining 1-1/2 cup oats, 1/2 cup oat flour, 1 tsp. cinnamon, 1-1/2 tsp. pumpkin pie spice, and 1/4 tsp. salt.

Toss the ingredients until all are well incorporated.

In another mixing bowl, combine 2/3 cup pumpkin puree, 1/3 cup agave nectar, 3 tbsp. maple syrup, and 1 tsp. vanilla.

Whisk until smooth, add to dry ingredients and stir until dry ingredients are mixed into the wet ingredients.

Carefully fold in your cacao nibs, almonds, and dried cranberries Grease a 9×9 pan and transfer the granola bar mixture into the pan and press mixture down until crispier Bake in 300°F (325°F for

Pumpkin Pie

1 1/4 cups all-purpose flour, plus extra for rolling 1/2 teaspoon salt 1 ½ teaspoons sugar 8 Tbsp (1 stick) unsalted butter, very-cold/ frozen, cut into 1/2 inch cubes • 3 to 4 Tbsp ice water, very cold 1. Place the flour, salt, and sugar into a food processor and pulse until well combined.

2. Add half of the butter cubes and pulse 6 to 8 times.

Add other half and repeat. Mixture should resemble a coarse meal, with many butter pieces the size of peas.

3. Add 2 Tbsp of ice cold and pulse a couple of times.

Then add more ice water, a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump and hold when pinched.

4. Place mixture on a clean, smooth surface and press the heel of your palm into the dough. Repeat 4 to 6 times.

5. Press into a disc shape- just enough to bring the dough together. You should be able to see little bits of butter, speckling the dough.

6. Sprinkle the disc with a little flour on all sides and wrap in plastic wrap. Refrigerate at least 1 hour.

7. Remove the dough from the refrigerator and place on a clean, smooth, lightly floured surface and let it sit for 5 to 10 minutes.

8. Sprinkle some flour on top of the dough. Using a rolling pin, roll out the dough to a 1/8-inch thick, 12-inch circle.

9. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

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Filling

• 2 cups of pumpkin pulp purée from a sugar pumpkin or from canned pumpkin purée • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk • 1/2 cup packed dark brown sugar • 1/3 cup white sugar • 1/2 teaspoon salt • 2 whole eggs and 1 yolk • 2 teaspoons of cinnamon • 1 teaspoon ground ginger • 1/4 teaspoon ground nutmeg, ground cloves, and ground cardamom • 1/2 teaspoon of lemon zest 1. Preheat oven to 425°F. 2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl.

Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4. Cool on a wire rack for 2 hours.

5. Serve with whipped cream.

THE SUSTAINABLE HARVEST NEWSLETTER

Thank You for Reading

Sources • http://fairfoodfarmstand.myshopify.com/collections/turkeys • http://www.foodnetwork.com/recipes/emeril-lagasse/roastedbutternut-squash-ravioli-with-a-sage-brown-butter-saucerecipe/reviews/index.html • http://www.foodnetwork.com/recipes/anne-burrell/chefannes-all-purpose-pasta-dough-recipe/index.html • http://cleaneatingchelsey.com/2011/10/11/chewy-pumpkinspice-granola-bars/ • http://www.simplyrecipes.com/recipes/suzannes_old_fashione d_pumpkin_pie/ • http://www.simplyrecipes.com/recipes/all_butter_crust_for_s weet_and_savory_pies_pate_brisee/ • http://www.foodnetwork.com/recipes/ina-garten/parmesanroasted-broccoli-recipe/index.html • http://www.myrecipes.com/recipe/streuseled-sweet-potatocasserole-10000000385230/ • http://www.foodnetwork.com/recipes/giada-delaurentiis/roasted-potatoes-carrots-parsnips-and-brusselssprouts-recipe2/index.html

FALL 2012