October 16 2014

Newsletter

October 16, 2014

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THIS WEEK’S ORDER

Fruit



Vegetable

d e r u t a e F

Photo by Marnie Vyff

Basic Baskets

Farmer John Kruger Circle Brook Farm, Andover, NJ

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Hi Folks,

Pear, Apple & Cranberry Tarte Tatin

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Mother Nature continues to dole out the precipitation with an eye dropper. On Saturday we received about .3 inches of the wet stuff. Once again the rain event coincided perfectly with the hours of my Saturday market, dampening sales as well as my workers and I. We are predicted to get a more substantial drenching on Wednesday and Thursday of this week. It turns out I was wrong about having narrowly escaped a frost last week. It took a while for the plants to manifest the damage but we had a very light frost that singed the beans, peppers, squash and sweet potatoes. This was repeated this past early Sunday morning, but we were a bit better prepared for it this time. My crew picked most of the peppers and tomatoes that were ripe in the field and we covered the beans with an Ag fabric that gives a few degrees of protection.

Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ

The broccoli continues to head up though somewhat slowly. I am reluctant to cut the heads before they reach a good size because we then use up the planting too quickly putting more stalks in each bunch.

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine. (see recipe on page 4)

P ro du ce & Sourc es Apples Cranberries Kiwi Berries Pears  Cherry Tomatoes Kabocha Squash Lettuce Onion Peppers Potatoes

4 Seasons, USA 4 Seasons, USA 4 Seasons, USA 4 Seasons, USA

(continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

10 Things to Do with Fresh Cranberries

If ever there was a fruit that needed a makeover, it’s the fresh cranberry. In its dried and canned-sauce forms, the cranberry gets plenty of love, but the fresh fruit seems destined for the freezer the day after Thanksgiving. It doesn’t have to be that way–nor should it, considering that cranberries are packed with antioxidants and nutrients (like vitamin C and fiber) and happen to be unique in their ability to aid all things digestion-related. Here are ten ways to give cranberries their due.

1) Candied Cranberries 2) Cranberry Bellini Freeze cranberries and float as ice cubes in a holiday drink. Fill a pitcher with equal parts cranberry juice and sparkling wine or Prosecco. Add a few frozen cranberries to each Champagne flute, then top with the cranberry cocktail.

3) Antioxidant-Packed Oatmeal 4) Roasted Cranberries with Thyme This is a nice accompaniment to roast pork, turkey, or chicken. Try it stirred into wild rice with toasted pecans.

Toss 2 cups cranberries with 2 tsp. olive oil, 2 tsp. chopped fresh thyme, and 1 Tbsp. sugar. Roast in a 400 degree oven until softened and slightly caramelized, 15-20 minutes.

5) Cranberry-Infused Vodka 6) Cranberry-Pear Tart 7) Cranberry Salsa 8) Cranberry Butter 9) Sweet Cranberry-Stuffed Acorn Squash 10) Baked Goods Go to bonappetit.com for all recipes and ideas.

Kabocha Squash

Resembling the Buttercup, the turban-shaped kabocha, pronounced kah-BOH-chah, is an Oriental squash encased in a dull, deep green, thick, mottled rind with pale, uneven stripes. Round with a flattened top, it ranges from one to eight pounds but generally weighs an average of two to three pounds. The deep, yellow-orange cooked pulp is finely grained, floury-dry and tender.

Seeds and strings in the cavity are characteristically oily to the touch.

Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.

All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber.

Approximately 100 calories are in one cup of cooked squash. Deep-colored squashes have the most beta carotene.

Kabocha squash is a sweet-fleshed, hard-skinned variety. Peel or bake with the skin on. Dice and roast squash chunks with oil and spices or combine with cream and cheese, baked into a gratin. Add roasted squash to soup, stew or risotto. Puree and mix into softened butter. Slice and roast with honey and citrus. Kabocha squash pairs well with Asian spices, nuts and dried fruit flavors, as well as the textures of cooked faro, barley, lentils, or pasta.

Kabocha is actually a generic grouping for many strains of Japanese winter squashes and pumpkins of both Cucurbita moschata and Cucurbita maxima and is also a specific marketing name used in the United States.

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.

Cranberries

Discard any soft, discolored, pitted or shriveled berries. Refrigerate unwashed in plastic bag or covered container. Use in 3-4 weeks.

Kiwi Berries

Keep unripe kiwi berries at room temperature to ripen or in paper bag to speed up the process. Refrigerate softened fruit for up to two weeks and let it return to room temperature before eating or using in recipes. For best flavor, eat within one week.

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.

specialtyproduce.com

(continued from page 1)

We are temporarily out of spinach but have several more planting that are growing nicely. We are also waiting for the arugula and tatsoi to get a little bigger and expecting the broccoli raab to begin to make buds soon. We have some lovely red fingerling type potatoes for you this week. The skins are relatively clean so unless to wish to make yourself crazy- don’t even think about peeling these babies. Sweet potatoes next week! Yippee! Acorn will be the winter squash selection for this week.

We also have some ornamental mini pumpkins which are actually edible and cool for stuffing. We will offer a choice of beets or salad turnips in the root vegetable category this round. We are doubling up in the allium family this week-with both leeks and cippolini onions.

(continued…)

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

Enjoy!

Farmer John

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Recipes

Vegetables baking sheet. Scatter with some red chili flakes and the marjoram. Dust generously with salt and pepper; drizzle with the olive oil. Roast in the oven until the tip of a sharp knife slides in and out with no resistance and the edges are slightly caramelized, about 35 minutes.

Roasted Squash with Roasted Tomatoes, Feta, and Basil Oil

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You can use any winter squash for this, but rounded varieties work particularly well for presentation. I used the Sunshine variety, a dense, sweet vibrantly orange-skinned version of the Kabocha squash with skin soft enough to eat.

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2 roundish winter squash, roughly 1 pound each About 1/4 cup extra-virgin olive oil for drizzling Red chili flakes A few sprigs of fresh marjoram, leaves only (or oregano) Unrefined sea salt Freshly milled black pepper 1 pound cherry tomatoes, on the vine, if possible 6 ounces raw French-style feta (creamier and less salty than most Greek feta) A small handful of Roasted Red Onions 2 tablespoons of Basil Oil

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Roasted Red Onions: 5 medium red onions 1 tablespoon of palm sugar, or any other sugar Unrefined sea salt Freshly milled black pepper 3/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil

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Basil Oil: 3 large bunches of basil 1 clove garlic, peeled Unrefined sea salt Freshly milled pepper 1.5 cups extra-virgin olive oil

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Roast the tomatoes; slice the cheese.

About half way through cooking, put the tomatoes on another baking sheet; drizzle with the olive oil and dust with salt and pepper. Roast alongside the squash for about 15 minutes, until the tomatoes have begun to shrivel.

Remove the squash and tomatoes and allow to cool to room temperature. In the meantime, thinly slice the feta.

Prepare the onions. While the tomatoes are cooking, prepare the Roasted Red Onions. Thinly slice the onions into pinwheels approximately 1/10-inch thick (a mandoline makes quick work of this). Spread the onions onto a rimmed baking sheet (line with foil for faster clean-up), dust with the sugar and generous pinches of the salt and pepper. Add the vinegar and olive oil, and mix the onions gently with your hands. Spread evenly on the sheet.

Cook for about 30 minutes, moving the onions about with tongs or a spatula and basting about half way through.

The onions are done when they are soft —almost appearing melted—darkened and are at once sharp and sweet tasting.

Prepare the basil oil. Clean the basil.

Blend (stems and all) in a food processor with the garlic and generous pinches of salt and pepper. When the basil pieces are fairly small, begin to pour the olive oil slowly with the processor still running. Continue adding the oil until a smooth mossygreen sauce results.

Assemble. Arrange the squash wedges on a platter, or on plates or shallow bowls, and place the tomatoes among the wedges. Festoon with the red onions. Then place the cheese on top of or next to the squash. Spoon over with the basil oil and drizzle with some olive oil.

Roast the squash. Preheat the oven to 350°F. With a sharp knife, cut the squash in half and scoop out the seeds with a spoon; cut each half into wedges roughly 2-inches thick. Arrange the wedges skin side down on a rimmed

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Cherry Tomatoes

Do NOT refrigerate. Keep unripe tomatoes at room temperature away from direct sunlight to ripen or in paper bag to speed up the process. Once ripened, use within a week. Refrigerate only extra ripe tomatoes that will spoil before using, although this will affect flavor. Refrigerate in plastic bag and bring back to room temperature before using. Tomatoes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Kabocha Squash

Store in a cool (50-60°F), dry, dark, wellventilated place. Use within 1-3 months.

Once cut, cover with plastic wrap and refrigerate for 1-2 days.

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.

Onions

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.

Peppers

Refrigerate unwashed in plastic bag in crisper. Green peppers usually stay fresh longer than red, orange or yellow.

Peppers will last about a week.

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.

Sources

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

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Slide pizza from peel to pizza stone, and bake until crust is golden brown and potatoes are cooked, 10 to 12 minutes.

Transfer pizza to a cutting board, and sprinkle with sea salt. Repeat with second pizza.

Potato Pizzas

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marthastewart.com 8 ounces fingerling potatoes (8 to 12) 2 lemons, juiced Coarse salt 1/3 cup extra-virgin olive oil, divided 1 pound cipollini onions, halved and sliced lengthwise (about 4 cups) 1 tablespoon coarsely chopped fresh rosemary leaves 1 pound store-bought pizza dough, thawed if frozen, or your favorite homemade dough All-purpose flour, for rolling Coarse yellow cornmeal, for pizza peel 4 ounces soft plain goat cheese, divided Flaky sea salt, such as Maldon

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Slice potatoes very thin with a mandoline, and place in a bowl. Pour lemon juice over potatoes, and add a pinch of coarse salt. Let sit at least 1 hour 30 minutes.

Heat a large skillet over medium heat, and add 1 tablespoon oil. Add onions, and stir to coat. Reduce heat to low, and cook 10 minutes. Season onions with coarse salt, and cook, stirring frequently, until rich brown in color, 45 minutes to 1 hour (add a little water to skillet if onions begin to stick). Remove from heat, and let cool.

Heat remaining oil and the rosemary in a small saucepan over low heat 15 minutes (do not let boil). Let cool, then pour through a fine sieve into a bowl.

Meanwhile, place a pizza stone on middle rack of oven, and preheat oven to 500 degrees, at least 30 minutes. Divide dough into 2 pieces, and form each into a ball. Loosely cover with a kitchen towel or plastic wrap, and let stand 15 minutes.

Roll each ball of dough into a 12-inch round or an oval about 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin (or stretch it with your hands). Lightly dust a wooden pizza peel with cornmeal, and place 1 round of dough on peel. Generously brush dough with rosemary oil. Place half the onions on dough, leaving a 1/2-inch border.

Drain potatoes, discarding lemon juice, and cover onions with half the potatoes.

Crumble half the goat cheese over potatoes.

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pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes.

Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

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Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

CRUST 1 cup white whole-wheat flour, (see Ingredient Note) 1/2 cup old-fashioned rolled oats 1 tablespoon granulated sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons canola oil 3 tablespoons ice water

Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust.

Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

Pear, Apple & Cranberry Tarte Tatin

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FILLING 2 ripe but firm pears, peeled and thinly sliced 1 large apple, peeled and thinly sliced 1 tablespoon lemon juice 1/2 cup light brown sugar 2 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 cup fresh cranberries

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TIPS & NOTES Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

Preheat oven to 375째F. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the

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