November 13 2014

November 13, 2014

d e r u t a e F

bon appétit photo

THIS WEEK’S ORDER

Fruit



Vegetable

Newsletter

Photo by Marnie Vyff

Basic Baskets

An Ode to Acorn Squash, Which Is the Best Squash We love all kinds of squash equally. We’re going to ‘fess up: Acorn squash is the best squash there is. From its deep orange color to its unfussy functionality, we can’t get enough of the acorn. Here are four good reasons why.

1. Skin Is In There’s a lot of chatter these days about how great delicata squash is, thanks to its thin, edible skin. And yeah, we dig that stuff. But why should delicata get special mention? You can eat the skin on almost any squash. (We would steer clear of gnarly kabocha, though.) Acorn squash is actually the best choice for skin-on squash, because if you leave it intact before you slice it you end up with pretty ridged half-moons—the perfect addition to any fall-themed menu.

Does delicata have ridged edges? Didn’t think so. (continued on page 2)

Please note that there will be NO BASKETS on Thanksgiving, Christmas or New Year’s days!

P ro du ce & Sourc es Apples Kiwis Oranges Pears Raspberries  Acorn Squash Carrots Lettuce Onion Potatoes Tatsoi

4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 4 Seasons, USA  Circle Brook Farm, Andover, NJ 4 Seasons, USA Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ

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Farmer John Kruger Circle Brook Farm, Andover, NJ HI Folks, As we head into the final weeks of the season, winter weather is already rearing it’s ugly head. Most of you have just recently had your first frost, but out here we are a bit farther north and at a slightly higher elevation. I’ve lost track of how many frosts and hard freezes we’ve had so far. It doesn’t really matter much anymore since the tender crops are done and what is left in the field is fairly hardy.

The weather coming by the end of the week however is more like the deep freeze and even some of the tougher crops will be damaged. Those which can survive temperatures in the low 20’s will not be able to grow and mature. Damn polar vortex! We will be doing our best to protect some of the crops we are trying to get to the finish line and harvesting as much as we can to keep in storage for the final week of regular season deliveries. The biggest potential disappointment is the cauliflower, much of which is just beginning to head. We may be forced to cut it at a rather small size. (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

Ode to Acorn Squash 2. Acorn Squash Seeds > Pumpkin Seeds The best part about carving a jack-o’lantern is toasting and eating the seeds.

But it’s a lot of work (and a lot of pumpkin guts) for little return—you’re just going to chuck that rapidly softening pumpkin a few days after Halloween. That’s why acorn squash is so awesome: Not only can you save and roast the seeds as you would with a pumpkin, you can actually eat the entire squash. If you want to go really crazy, we suggest sprinkling a handful of toasted seeds over half-moons of roasted squash for a totally snout-totail dining experience. (Yes, we know that, technically, you can do that with any squash. But read on to point number three, which is where acorn really shines….)

3. It’s Better than a Bread Bowl Everyone knows that edible bowls are superior to non-edible bowls. Who wants to eat less when they can eat more? An edible bowl provides an elegant solution to this desire. Simply slice the squash in half lengthwise and chop off a tiny piece of the skin so that it sits flat (nobody likes a Weeble as a bowl). Then scoop out the seeds and any extra stringy bits. Roast it with plenty of butter, salt, and pepper.

Once it’s cooked through but not mushy, fill it as you would any normal bowl: with rice pilaf, a soup, a salad. Not only is it a tasty little serving vessel, now you have fewer dishes to wash!

4. Bonus: Fall Decor!

Those miniature lumpy, bumpy gourds available for purchase at farmstands and pumpkin patches sure are cute. But while they may look darling, they lack one important quality: They are not edible (see point number three, everything should be edible). Acorn squash has the benefit of both tasting great and looking like the coffee table of a small woodland creature (in a good way). Let’s face it: There’s no squash as cute as an acorn squash. Kabocha is beautiful on the inside, but its exterior looks like it needs a chemical peel. Hubbard is properly

autumnal, but it’s a clunker and far less easy to work with. Spaghetti?

Don’t make us laugh. Butternut? We’re not even going to get into what that thing looks like. If it’s a functional, deeply sweet, gorgeous squash you’re after, there can only be one: There can only be acorn squash. bonappetit.com

Kiwi

Most people don’t realize that you can eat the kiwi skin and all after rubbing off the fuzz. The skin is actually quite nutritious. If you want to skip the skin, the easiest way to prepare a kiwi is to simply slice it in half and scoop out the flesh or you can slice it into rounds and peel the rounds before serving.

Here are a few ways to get more kiwi into your life: ✴ Put

diced kiwi into a green salad.

✴ Puree

kiwi into smoothies. They’re delicious with banana and/or blueberries and non-fat yogurt.

✴ Kiwi

chunks make a great addition to a turkey or tuna salad.

✴ Serve

kiwi with strawberries and add a dollop of yogurt and a dash of honey.

✴ Blend

kiwi with cantaloupe or other melon and add yogurt for a creamy, chilled soup. Garnish with blueberries and mint for delightful color.

✴ Make

a relish of chopped kiwi, red onion, pineapple and orange. Serve with grilled meat or fish.

Fruit Apples

Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Kiwis

Store at room temperature until ripe.

Once ripe, refrigerate in plastic bag. Use in 1-2 weeks.

Oranges

Store at room temperature for up to a week or in refrigerator for 2-3 weeks.

Pears

Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Raspberries

Discard any damaged or moldy berries.

Refrigerate unwashed in single layer on paper towel–lined container, loosely covered. Use within three days.

✴ You

can tenderize a cut of meat with kiwi. An enzyme called actinidin does it. Rub over meat thirty minutes before cooking or puree and use as a marinade.

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(continued from page 1)

For this week though we still have a very nice produce. There are still lots of nice greens, a few herbs, and of course root vegetables and winter squash. We still have a few sweet potatoes left and in spite of the curing process we have put them through they are not keeping well. I had wanted to save these for the final delivery but we think it is best to get them too you ASAP. What we have the most of is the Japanese type with purple skin and cream colored flesh.

(continued…)

Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor

Enjoy!

Farmer John

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Recipes

Vegetables Acorn Squash

Store in a cool (50-60°F), dry, dark, well-ventilated place. Use within 1-3 months. Once cut, cover with plastic wrap and refrigerate for 1-2 days.

Carrots

Quinoa-Stuffed Acorn Squash Rings ohmyveggies.com

olive oil mister or cooking spray 1/2 c. quinoa, rinsed thoroughly 1 c. vegetable broth 1 tbsp. olive oil 1 medium onion, diced 1 apple, cored and diced 1/2 c. shredded sharp, aged or smoked cheddar cheese 1/4 c. dried cranberries 2 tbsp. chopped sage 2 tbsp. chopped walnuts salt + pepper to taste 1 egg, whisked 3 small acorn or sweet dumpling squash, cut into 1/2-inch slices (remove seeds & guts) 1 tbsp. butter, melted 1 tbsp. maple syrup Preheat oven to 375 degrees. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets.

Cook quinoa in broth according to package directions. Cool slightly.

Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly.

Combine quinoa, apple and onion mixture, cheese, cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Stir in egg.

In a small bowl, combine butter and maple syrup. Brush tops and insides of squash rings with butter mixture; season with salt and pepper.

Stuff quinoa filling into the center of each squash ring, pressing down to fit as much stuffing as possible without overflowing. Spray centers of squash rings with oil or cooking spray. Bake 30-40 minutes, or until tops are golden

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brown and squash is tender.

Fruit Salsa with Baked Cinnamon Chips the-girl-who-ate-everything.com

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 (16 oz) carton of strawberries, diced 2 tablespoons white sugar (more or less to taste) 1 tablespoon brown sugar (more or less to taste) 3 tablespoons fruit preserves, any flavor (I used strawberry) 10 (10 inch) flour tortillas (or use Stacy's cinnamon chips) melted butter or butter flavored cooking spray Cinnamon sugar: 1 cup white sugar 2 Tablespoons cinnamon In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.

Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees.

Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

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Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible.

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

Lettuce

Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.

Onion

Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.

Potatoes

Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions.

Tatsoi

Loosely wrap leaves in damp paper towel and place in plastic bag in refrigerator.

Do not wash until ready to serve. Use in 3-5 days.

Sources

StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

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(nonstick, if you have one), heat a little olive oil on medium-high until hot. Cook the fillets for 4 to 5 minutes per side, or until golden brown and cooked through.

Transfer to a plate and wipe out the pan.

Seared Cod with Kaffir Lime Butter Sauce blueapron.com

4 Baby Multicolored Carrots 4 Ounces Tatsoi 1 Bunch Mint 1 Kaffir Lime 1 Shallot ½ Cup Israeli Couscous 2 Cod Fillets ¼ Cup All-Purpose Flour 3 Tablespoons Butter Prepare the ingredients: Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a pot of salted water to boiling on high. Peel the carrots, then cut them at alternating angles into 1½-inch pieces. Cut the butter into ½inch cubes. Pick the mint leaves off the stem, then roughly chop. Halve the tatsoi.

With a pairing knife or peeler, remove the peel of the kaffir lime, then finely chop the peel to make about 2 to 3 teaspoons of zest (or use a citrus grater). Cut the lime into quarters. Peel and mince the shallot.

Roast the carrots: Place the carrots on a baking sheet and drizzle them with about 2 teaspoons of olive oil. Season with salt and pepper and toss to thoroughly coat the carrots in the olive oil. Roast for 10 to 12 minutes, or until browned and tender when pierced with a knife.

Roast the tatsoi: On a separate baking sheet, toss the tatsoi with about 2 teaspoons of olive oil and with salt and pepper. Roast for 6 to 7 minutes, or until browned and tender.

Cook the couscous: Once the water is boiling, add the Israeli couscous. Cook for 5 to 6 minutes, or until the couscous is completely tender.

Drain well and return to the pot. Stir in the juice of 2 kaffir lime wedges and a drizzle of olive oil, then season with salt and pepper to taste.

Cook the cod: Pat the fish fillets dry and season with salt and pepper. Gently dip the fillets in the flour to create a thin coating, shaking off any excess. In a medium pan

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Make the kaffir lime butter sauce: In the pan used for the fish, heat a little olive oil on medium-high until hot. Add the shallot and season with salt and pepper. Cook for 1 minute, or until slightly softened. Add the kaffir lime zest and ¼ cup of water, then turn of the heat, leaving the pan on the stove. Working in 3 batches, slowly whisk in the butter until completely combined and smooth. Stir in the juice of the remaining kaffir lime wedges and set aside. Just before serving, stir the mint into the couscous.

To plate your dish, divide the couscous, roasted vegetables, and cod between 2 plates. Spoon the butter sauce over the top. Enjoy!

With a blender or food processor, puree the soup (it’s easier to work in batches if you don’t have an immersion blender).

Be extra careful, hot liquid into a blender can create pressure. Hold the lid tight onto the blender with the help of a towel.

Place the soup back in the saucepan and on the heat until it’s warm again, and serve hot.

White Autumn Spice Sangria kitchentreaty.com

Acorn Squash and Apple Soup paleoleap.com

2 medium acorn squashes, peeled and cut into cubes 2 cups apple, diced 1 cup onion, diced 1 cup celery, diced ½ cup carrot, diced 3 cups homemade chicken stock 1 cup full-fat coconut milk Curry powder, to taste 2 tbsp. cooking fat Sea salt and freshly ground black pepper to taste Preheat your oven to 350 F. Place the squash cubes on a baking sheet and roast for 30 to 40 minutes or until they easily break apart with a fork.

Place the cooked squash in a big bowl, mash them, and set aside.

In a large saucepan, melt the cooking fat over a medium heat. Add the apple, onion, celery, and carrot, and cook until tender (about 6 to 8 minutes).

Add the chicken stock. Cover and let simmer for another 6 to 8 minutes.

1 bottle Sauvignon Blanc white wine (Pinot Grigio would be great, too - any dry white wine should do) 1 medium orange 1 large Bartlett pear (or pear variety of your choice), sliced into wedges 1 large Honeycrisp apple (or apple variety of your choice), sliced into wedges 2 tablespoons whole cloves 6 3-inch cinnamon sticks 2 teaspoons whole allspice 1/2 cup white rum 4 cups ginger ale Additional cinnamon sticks for serving Slice the orange into 1/2-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves.

Stick the stem end of the whole cloves into the toothpick holes.

Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.

Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.

Cover and refrigerate for at least 4 hours, up to 8 hours.

Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.

Pour in ginger ale and stir gently.

Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.

Add the mashed squash, coconut milk, and curry powder, and season to taste.

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