Confit Fennel

Recipe- Kathy Bechtel of Italiaoutdoors Food & Wine


2 bulbs fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Kosher salt and freshly ground pepper


Trim the stem end of the fennel, cut off any stalks and leaves (reserve the fronds for garnish) and pull away discard any damaged or tough outer layers of fennel bulb. Slice fennel lengthwise 1/4″. Remove the tough solid inner triangular core that is at the base of the bulb,

Lay slices in a shallow roasting pan. Gently smash the garlic cloves and add to fennel. Sprinkle with red pepper flakes and several strips of the lemon peel, being careful not to get the white pith with the peel. If you do get some pith, cut it away with a small pairing knife.

Cover the fennel with olive oil – the amount of oil may vary slightly depending on the size/amount of fennel. 

Sweet Potato Pie

This is one of my favorite pies, much like pumpkin, just a little different.  And our sweet potatoes make the best pie.  So if any of you have some extra you haven’t quite figured out what to do with - thinking of you all Tilles Family, make some pie.  Use your favorite pie/pastry dough, or go crust free and bake it without.

1 1/2 pounds Sweet Potato

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Bake sweet potato whole in skin until done.  Remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust or simply bake in a baking dish.  Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.

Butternut Squash and Leek Stuffing

Recipe from New Seasons Market’s website

I am thankful for an internet that has a recipe for every food combo that pops into my head.

16 cups cubed Bread

2 medium Leeks, thickly sliced and soaked in water and drained

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

4 cups roasted Butternut Squash

2 TB each, Salt and Black Pepper

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

Place cubed bread on baking trays to dry out for a few hours or overnight.  Heat 2 TB olive oil in a skillet over medium heat until hot.  Sauce leeks until softened, stirring occasionally.  Add white wine and cook until wine evaporates; remove from heat.  In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme.  Pour 1/2 of stock over bowl and mix to combine. Continue to add stock until desired consistency is reached. Preheat oven to 350 F.  Oil a 9x13 baking dish with the remaining 2 TB olive oil.  Add the stuffing to the prepared baking dish, top with shredded gruyere cheese, if using, and bake for 25 to 30 minutes, or until top is starting to brown.

This Week's Box November 20th-24th, 2018

Happy Thanksgiving Everyone!

Happy Thanksgiving Everyone!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

    IN THE BOX:

*Items in Box for 2

*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

*Butternut Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

*Celery- Store in your crisper. Lasts about one week. 

*Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week. 

OR

*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

*BONUS: Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Holiday Herb Mix- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.


2. THIS WEEK'S RECIPES

Confit Fennel

Sweet Potato Pie

Butternut Squash and Leek Stuffing

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Confit Fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Sweet Potato Pie

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Butternut Squash and Leek Stuffing

16 cups cubed Bread

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

This Week's Box November 13th -17th, 2018

IMG_2576.JPG

IN THE BOX:

*Items in Box for 2

*Acorn Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

*Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

*Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

*Red Russian Kale- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Wash well before use. 

*Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly. 

*Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

OR

Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 


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