Planning Ahead- Words From Nigel December 8th, 1998

As each speck finds its place in my life, I can open my eyes and see more clearly. To say that my life is becoming emotionally easier, would not be accurate. It is more that the sorrow and grief is finding its place in my life. And now I can slowly move on by looking at old stories Nigel has written, old newsletters, old FB posts. I hope someday I will be able to listen to some of the interviews he has done, but I’m not quite there yet. For the time being, I am planning on going through old newsletters and incorporating some articles he wrote for the current season, so that his words can continue to speak to us. It occurred to me that from this summer on, most of our new members will not have had the chance to meet him, and so I would like his words to continue to be a part of the work we do at Eatwell.

I chose this article because it is incredibly appropriate to the work Cameron and I have been doing these past few weeks. And to be clear, it is really almost 100% Cameron doing the work.

“To assure a constant supply and quality of tomatoes through the summer next year, we will be making 6 plantings. And that is just for Tomatoes. Cucumbers and squash need to be sown every 3 weeks; basil almost every week. Needless to say, this can become a planning nightmare. Some years we do better than others in getting it together. Years like the last El Nino do not help as adverse weather messes up even the best-laid plans.”  — Nigel

 

Some Frosty Mornings

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We’ve had some frosty mornings here on the farm, making for some chilly farm walks, but also some beautiful photos. The little Salanova lettuces had a light dusting of frost when we were out there last. Hopefully, the weather won’t turn too cold and damage them. 

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On the same walk, we came across a couple of volunteer cherry tomato plants. They still had tomatoes on them!  So crazy what you will find growing out here.

This Week's Box: December 11th - December 17th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.

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.

*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. 

*Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long. Should last about a week.

*Radishes- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

*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.

Dill -Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture.

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

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

*Pomegranates- Keeps up to a month stored on a cool counter.

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.  

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.

2. THIS WEEK'S RECIPES

Creamy (Vegan) Saag Paneer

Sheet Pan Roast Chicken

Creamy Butternut Squash Soup with Sherry

Fresh Dill Sauce

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

Shopping list for Creamy (Vegan) Saag Paneer:

12 oz extra-firm Tofu

1 TB Yellow Miso

3 TB Lemon juice, divided, plus 1 TB zest, from 2 to 3 lemon s

3 TB Vegetable Oil, divided

6 oz  (2/3 cup) Almond, Soy, Rice or Cashew Milk

6 oz Cauliflower florets or peeled Sunchoke

4 medium cloves Garlic, finely minced

1” knob of Ginger, peeled and finely minced

1 to 4 Green or Red Thai Chilies (depending on your heat preference), stemmed and finely minced

1 tsp ground Coriander Seed

1 tsp ground Cumin Seed

1 tsp ground Turmeric

1 Cardamom Pos, smashed

Shopping list for Sheet Pan Roast Chicken:

1 tsp Neutral Oil, for greasing

1 TB Sesame Oil

1/4 cup melted Coconut Oil or Olive Oil

3 TB Soy Sauce

1 TB Rice Vinegar

1 TB Sriracha, optional

8 pieces bone-in, skin-on Chicken Thighs or Drumsticks

 

Shopping list for Creamy Butternut Squash Soup with Sherry :

2 Tb Unsalted Butter

1/4 tsp freshly ground Nutmeg

3 TB dry Sherry

2 to 3 cups Chicken Stock

1 cup Milk

2 TBS Heavy Cream, plus more for serving

Shopping list for Fresh Dill Sauce:

1/2 cup good Mayonnaise

1/2 cup Sour Cream

1/2 cup plain Yogurt

2 TB Cream Cheese, at room temp

1/2 cup chopped Scallions, white and green parts (4 scallions)

1/4 cup fresh flat leaf Parsley

1 tsp grated Lemon Zest

2 TB freshly squeezed Lemon Juice

1 cup seeded, grated Cucumber

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

Fresh Dill Sauce

Recipe by Ina Garten

This recipe can be used on many dishes, salmon immediately comes to mind.  I would also use it as a base for a salad dressing, by adding enough to a basic vinaigrette to make it dilly and creamy.  This sauce would be delicious with a mix of roasted carrots and turnips or as a dip with lightly steamed broccoli.  Or serve this with Latkes.

1/2 cup good Mayonnaise

1/2 cup Sour Cream

1/2 cup plain Yogurt

2 TB Cream Cheese, at room temp

1/2 cup chopped Scallions, white and green parts (4 scallions)

1/2 cup minced fresh Dill

1/4 cup fresh flat leaf Parsley

1 tsp grated Lemon Zest

2 TB freshly squeezed Lemon Juice

Kosher Salt and freshly ground Black Pepper

1 cup seeded, grated Cucumber

Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest and juice, 2 tsp salt and 1 tsp pepper in the bowl of a food processor fitted with the steel blade.  Puree for a few seconds, until well mixed.  Add the cucumber and puree for another few seconds, until combined.  Pour into a container and refrigerate for a few hours to allow the flavors to develop.

Creamy Butternut Squash Soup with Sherry

Recipe from Food52 by Merrill Stubbs

This is another recipe shared on Slack by diegoruiz!

2 Tb Unsalted Butter

1 large Leek, white and light green part only, chopped (about 1 cup)

1 3 to4 lb Butternut Squash, peeled and cubed

1/4 tsp freshly ground Nutmeg

1/2 tsp freshly ground Black Pepper

Salt to taste

3 TB dry Sherry

2 to 3 cups Chicken Stock

1 cup Milk

2 TBS Heavy Cream, plus more for serving

Melt the butter in a large stockpot over medium-low heat.  Add the leek and cook, stirring with a wooden spoon, until softened - this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).  Add the squash, nutmeg, pepper and 1/2 tsp salt and continue to cook for another 5 minutes, stirring frequently.  Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).  Increase the heat to high and bring the soup to a boil.  Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender.  Using a blender or food processor, blend the soup with the milk in several batches, adding more liquid if necessary.  Return to the pot and heat until just simmering.  Taste and add more salt and pepper if necessary.  Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.

Sheet Pan Roast Chicken

Recipe found on Food52 by Alexandra Stafford

1 tsp Neutral Oil, for greasing

1 TB Sesame Oil

1/4 cup melted Coconut Oil or Olive Oil

3 TB Soy Sauce

1 TB Rice Vinegar

1 TB Sriracha, optional

8 pieces bone-in, skin-on Chicken Thighs or Drumsticks

Kosher Salt and Pepper, to taste

1 head Cabbage, 2 to 3 lbs

 

Preheat oven to 425 F.  Pour a tsp of neutral oil over a rimmed sheet pan.  Rub to coat.  (I always use parchment paper on my sheet pans, and grease the paper, makes for easier clean up.). In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using.  Place chicken in a large bowl.  Season all over with salt and pepper.  Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats.  Chicken can marinate longer too, but if time permits, bring it to room temperature before cooking - the coconut oil will solidify in the fridge and look clumpy, which is fine.  Cut the cabbage in half through the core.  Cut again through each core and repeat this process until you are left with many wedges, no greater thgan 1” wide.  Place the wedges in a large bowl, season wall over with salt and pepper, and toss with the remaining dressing.  Place chicken on prepared sheet pan spreading it out evenly.  Roast for 10 minutes.  Remove pan from oven and nestle cabbage wedges all around the pieces, tucking it under if necessary - it will feel like a lot of cabbage.  Roast for 20 to 25 minutes ore until chicken is golden and cooked through.  Remove pan from oven, transfer chicken to a platter to rest.  Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

Creamy (Vegan) Saag Paneer

Recipe from Serious Eats by J Kenji Lopez-Alt. This recipe was shared on our Eatweller’s Slack Group by diegoruiz.  So another Eatwell CSA member tried and approved recipe!

12 oz extra-firm Tofu

1 TB Yellow Miso

3 TB Lemon juice, divided, plus 1 TB zest, from 2 to 3 lemon s

3 TB Vegetable Oil, divided

Kosher Salt and freshly ground Black Pepper

6 oz  (2/3 cup) Almond, Soy, Rice or Cashe Milk

6 oz Cauliflower florets or peeled Sunchoked

4 medium cloves Garlic, finely minced

1” knob of Ginger, peeled and finely minced

1 to 4 Green or Red Thai Chilies (dependig on your heat preference), stemmed and finely minced

1 tsp ground Coriander Seed

1 tsp ground Cumin Seed

1 tsp ground Turmeric

1 Cardamom Pos, smashed

8 oz Spinach 

8 oz Arugula or Turnip or Radish Greens

 

For the Tofu Paneer: Adjust oven rack to center position and preheat oven to 375 F.   Press tofu firmly between paper towels to remove excess moisture.  Cut into 1 1/2” cubes and set aside.  In a medium bowl, whisk together miso paste, 2 TB lemon juice, lemon zest and 1 TB oil.  Season generously with salt and pepper.  Add tofu and toss to coat.  Spread tofu evenly over a foil-line rimmed baking sheet.  Place in oven and bake until golden brown, about 20 minutes.  Sauce may darken a little against the foil; this is fine.  Set tofu aside. 

Meanwhile, for the Cauliflower Puree: Combine nut milk and cauliflower in a small saucepan.  Cook until cauliflower is tender, about 10 minutes.  Press mixture using a hand blender or countertop blender.  Set aside.

 

For the Spinach: Heat remaining 2 TB vegetable oil in a large saucepan or saucier over medium heat until shimmering.  Add garlic, ginger, and chilies and cook stirring until fragrant and lightly browned, about 1 minute.  Add coriander, cumin, turmeric, and cardamom pod and cook, stirring, until fragrant, about 30 seconds.  Add spinach and arugula or mustard greens one handful at a time, stirring and adding more as the greens wilt.  Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes.  Stir in cauliflower puree and continue to cook until greens are very tender about 5 minutes longer.  Stir in tofu cubes and heat through.  Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.

Looking Ahead

Walking around the farm on a chilly fall morning, it is exciting to see how great the cabbages and the chard, and the other greens are looking.  But even more exciting is seeing the garlic shooting straight up, nice and green.  When I picked a bit off, the garlic aroma was strong and delicious.  Walking further out we came to the strawberry beds.  These are the plants that went into the ground this past August.  They, too, are looking vibrant and strong.  The leaves are a beautiful dark green and the plants are full and lush.  These plants are promises of goodness to come next spring and summer.

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Mixing Seeds

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Much of what we plant on the farm is started for us by the company Headstart. Doing our own starts is challenging; the pH of our water is not ideal, and it requires man power to manage, which we don’t have. Years ago, Nigel made the decision to give up doing starts on the farm and sent them all to Headstart. The past few years we have done mixed seeds for many of our crops because it made harvesting a bit easier, and saved us tremendous money on our start costs. Headstart charges $157 for 1,000 plants, but when we jump to 2,001 plants, the price drops to $83 per 1,000.  If we can get up to 5,001 it goes down to $54 per 1000. As you can see, we save a lot by sowing more seeds, and clearly being able to mix varieties really helped.

Unfortunately, this year, Headstart decided we could no longer send them seeds, AND no more mixing.  This is a problem for a few reasons, firstly, we don’t need 5,000 seeds of each variety at each planting.  As an example, we grow several types of cabbage: pointy cabbage, red, green, savoy, napa and a few different varieties of each of those types. It is important for us to maintain a good variety for the CSA shares, because no one wants red cabbage, week after week. What you do with savoy cabbage can be quite different to what you do with a pointy or a red cabbage. Clearly growing only 1,000 of each would make our Headstart costs astronomically expensive. You can understand the predicament we are in, and this is on top of our novice farmer status. 

But we persevered, Nigel taught us that for sure, and with some juggling, Cameron and I came up with ways to modify the orders. Now we will get half the variety mix in the first delivery, and the rest of the varieties in the second.  The deliveries are only two weeks apart, so there shouldn’t be any problem with a lack of variety. We still won’t be able to hit the cost breaks Nigel was able to reach, but we will make it work.

Working On Seeds

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Cameron and I spent much of the week working on the seed/plant orders for the coming year. After hours of compiling information from the last two years’ invoices for seeds, plants, and Headstart orders, it is time to start putting orders together, and get next year’s plan on paper.  Cameron did an amazing job of collating that massive amount of information, and I can assure you it wasn’t simple.  Nigel never planned for not being here, and so we don’t have a list to guide us through this process.  There are no simple or clear records of exactly what he ordered, when they were planted, how much was planted, how he put his mixes together, so it has been an enormous project pulling that puzzle apart and putting it back together again. I believe he never truly understood just how amazing his brain was, and how much information he juggled all the time, and how that is not a simple thing to decipher. 

None the less, we have come to a place where PO’s are being generated, and we are getting a sense of what we will grow next year and when. I am sure there will be a few things to slip through the cracks, but I feel very positive about the work Cameron has put into this project, and because of that I am confident our mistakes will be manageable.  

 

This Week's Box: December 4th - December 10th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

Chard- 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. Keeps 2-3 days.

*Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

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.

*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.

*Bok Choy- Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!

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. 

Radishes- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

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

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

*Pomegranates- Keeps up to a month stored on a cool counter.

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.  

*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.

2. THIS WEEK'S RECIPES

Gratineed Crespelle With Spinach & Butternut Filling

Marinated Lentils With Crunchy Vegetables

Dark Leafy Greens

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

Shopping list for Gratineed Crespelle With Spinach & Butternut Filling:

3/4 cup + 2 TB Flour

2 3/4 cup Whole Milk

2 Eggs

2 TB Butter, for making the crespelle

Pinch of Nutmeg

2 1/2 TB Unsalted Butter

1/4 tsp Cayenne

3/4 cup Gruyere Cheese

Shopping list for Marinated Lentils With Crunchy Vegetables

1 large Onion, quartered through root end

2 Bay Leaves

1 1/2 cubs Black Beluga or French Green Lentils, rinsed, picked through

1/4 cup Olive Oil

1 tsp Coriander Seeds

1/2 tsp Cumin Seeds

3 TB Sherry Vinegar or Red Wine Vinegar

4 Scallions, thinly sliced

1 cup Parsley and or Mint Leaves

1 cup thinly sliced Celery Hearts and leaves

Shopping list for Dark Leafy Greens:

2 TB Olive Oil

2 oz Salt Pork or Slab Bacon

Pinch of Red Pepper Flakes

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

Marinated Lentils With Crunchy Vegetables

Recipe by Claire Saffitz from Bon Appetit

I would play with this recipe by switching out a few ingredients.  Since we do not have celery in the share this week, I would experiment using the bok choy, the stems are crunchy and the leaves are tender.  I might try blaching the bok choy very quickly, and mostly the stem end, holding it in the water with tongs for a minute before submerging the entire thing. A few florets of Broccoli that you just lightly cook so they remain crunchy, would be a great addition to this dish as well!

1 large Onion, quartered through root end

2 Bay Leaves

1 1/2 cubs Black Beluga or French Green Lentils, rinsed, picked through

Kosher Salt

1/4 cup Olive Oil

1 tsp Coriander Seeds

1/2 tsp Cumin Seeds

3 TB Sherry Vinegar or Red Wine Vinegar

Freshly ground Black Pepper

6 Radishes, trimmed, very thinly sliced

4 Scallions, thinly sliced

1 cup Parsley and or Mint Leaves

1 cup thinly sliced Celery Hearts and leaves

Cook onion, bay leaves, and lentil in a large saucepan of simmering salted water until lentils are tender but still firm, 15 to 20 minutes.  Drain; discard onion and by leaves and transfer lentils to a medium bowl.  Heat oil in a small skillet over medium.  Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute.  Add spice mixture and vinegar to lentil, season with salt and pepper, and toss to coat.  Just before serving, top lentils with radishes, scallions, herbs, and celery, season with salt and pepper.

Dark Leafy Greens

Recipe form Tartine All Day by Elizabeth Pruitt

Nancy, one of our wonderful CSA members sent this to me, so it is a CSA tried and true recipe. The recipe suggests serving this with a Lemon Garlic Dressing, rather than vinegar, which is typical of the Southern version of this style of dish. They also serve it along side poached eggs, or on ricotta toast. Hope y’all enjoy it!

1 lb Greens, you can add the turnip or radish tops into the option mix along with the chard and or spinach

2 TB Olive Oil

2 oz Salt Pork or Slab Bacon

Pinch of Red Pepper Flakes

Sea Salt 

Freshly ground Black Pepper

1/4 cup Water

Strip the leaves from the stems.  Rinse and dry the leaves and slice into wide ribbons.  Chop the tender stems.  Heat the oil in a medium pot over medium-high heat.  Add the salt pork or bacon and cook for 4 to 5 minutes, until crisp.  Add the red pepper flakes and the stem pieces, then pile the greens on top.  Season with salt and pepper, add the water. Cover the pot, reduce the heat to low, let simmer for about 5 minutes.  Remove the lid and check the greens and cooking for a few minutes, if needed, until tender. 

Gratineed Crespelle With Spinach & Butternut Filling

Recipe from Gather by Georgeann Brennan

The original recipe is made with spinach, mushrooms and a parmesan based sauce.  Trying to keep it to as many Eatwell ingredients as I could, I used butternut squash instead of mushrooms. I had loads of chard in the house, so I used that instead of spinach. I also had a bunch of grated gruyere leftover from Thanksgiving so I switched that for the Parmesan.

For the Crespelle:

3/4 cup Flour

1 cup Whole Milk

2 Eggs

Pinch of Salt

2 TB Butter, for making the crespelle

Pour the milk into a mixing bowl, and very slowly whisk in the flour being careful not to let lumps form.  Stir in the salt, and then the eggs whisking well until a thin batter forms.  In an  8” pan, non-stick usually works best, melt 1 tsp butter and heat over medium-high heat.  When it forams, pour  2 TB of batter, quickly tilting the pan from side to side to spread the batter evenly, creating a very thin layer.  Cook about 1 minute until the edges curl and a few bubbles form.  Carefully flip over and cook the other side until golden, about a  minute.

For the filling:

1 bag Spinach or 1 bunch Chard, wash well, leave whole

1/2 to 1 bunch Garlic Chives, finely chopped

1/2 Butternut Squash,peeled, roasted, cut into 1” cubes

Salt and Pepper, to taste

Pinch of Nutmeg

Bring a pot of water to boil.  Turn the heat off and put in the greens.  If you are using chard, put the stem side down first to give it a bit more time, then submerge the rest.  You will have to do this in batches, unless you are using a very large pot.  Only blanch until the greens turn bright.  Put into a large strainer to drain and cool.  If you feel you cooked them too long, plunge them into cold water then strain.  Once cool enough squeeze as much liquid out as you can, then chop.  Squeeze again.  Put the greens and the garlic chives into a large bowl, sprinkle on some salt and pepper and the nutmeg, and mix well.  Add the butternut squash and mix again.  Use your hands, they will make this job much easier.

For the Sauce:

2 1/2 TB Unsalted Butter

2 TB All-Purpose Flour

1 3/4 cups Whole Milk

1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp Cayenne

Pinch of Nutmeg

3/4 cup Gruyere Cheese

In a heavy bottomed sauce pan, melt the butter over medium-high heat.  When it has melted, remove from the heat and whisk in the flour to make a roux, or paste.  Return the pan to the heat and slowly drizzle in the milk, whisking it in thoroughly to prevent anty lumping.  Add the salt, pepper and cayenne and reduce the heat to medium.  Continue to whisk from time to time, until the sauce has thickened.  Add the Gruyere to the sauce and mix.  Spoon about 1/2 cup of the sauce into the vegetable mix

Preheat the oven to 425 F.  Butter a gratin or baking dish.  Take a crespelle and lay it out in the baking dish and fill with about 1 TB of filling.  Roll carefully, then slide to the far side.  Repeat until you have used all of the crespelle.  Pour the remaining sauce over the crespelle and bake for 10 minutes.  Pull them out and grate over some Parmesan cheese, slide the dish under the broiler for 3 to 5 minutes, until the top is golden brown, crispy and delicious!

This Week's Box: November 27th- December 3rd

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.  

Chard- 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. Keeps 2-3 days.

*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.

Radish- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

*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.  

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

*Leeks- 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.

*Rosemary -To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

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.

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

*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.  

 

2. THIS WEEK'S RECIPES

Creamy Apple Cider Vinaigrette

Fresh Broccoli & Radish Salad with Apples & Raisins

Bottom Of The Box Bibimbap

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

Shopping list for Creamy Apple Cider Vinaigrette

3 TB Little Apple Vinegar, or whatever Apple Cider Vinegar you have at home

1 clove Garlic

3 TB Extra Virgin Olive Oil

4 TB Greek Yogurt

1 TB Dijon Mustard

1/2 tsp Salt

1/4 tsp freshly ground Pepper

Shopping list for Fresh Broccoli & Radish Salad with Apples & Raisins

1 batch Creamy Apple Cider Vinaigrette (recipe included)

Shopping list for Bottom Of The Box Bibimbap

1/4 cup Gochujang - Korean red pepper paste

1 TB Rice Vinegar

1 TB Toasted Sesame Oil

1 TB + 1 tsp toasted Sesame Seeds

2 Garlic cloves

2 cup White Rice

2 TB Sesame Oil

3 TB Olive Oil, divided

2 Carrots, cut into 3” matchsticks (or use butter squash from the box instead)

1 cup packed Pea Sprouts

4 Eggs

 

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

Bottom Of The Box Bibimbap

Recipe from The CSA Cookbook by Linda Ly

This is a classic Korean dish, rice bowl.  The beauty is you can use any combination of veg from the box, chard, spinach, cabbage, leeks, stir-fry mix.  Instead of carrots use butternut squash!

For the Sauce:

1/4 cup Gochujang - Korean red pepper paste

2 TB Hot Water

1 TB Rice Vinegar

1 TB Sesame Oil

1 TB Toasted Sesame Oil

1 TB toasted Sesame Seeds

2 Garlic cloves, minced (use that microplane)

For the Rice:

2 cup uncooked White Rice, rinsed

4 cups Water

For the Bibimbap:

8 cups packed Greens, use Stir Fry Mix, Spinach, Chard, Cabbage

1 TB Sesame Oil

1 tsp toasted Sesame Seeds

3 TB Olive Oil, divided

2 Zucchini (I would skip this one because they aren’t in season for us now), thinly sliced

2 Carrots, cut into 3” matchsticks (I would use butter squash from the box instead)

1 cup packed Pea Sprouts

4 Eggs

To make the sauce, combine all of its ingredients in a small bowl and set aside.  To make the rice, bring the rice and the water to a boil in a medium saucepan.  Reduce the heat, cover, and simmer until the water is absorbed and the rice is cooked through, about 25 minutes.  

Meanwhile, bring another medium saucepan of salted water to a boil.  Blanch the greens about 1 minute, then drain and thoroughly squeeze out all the liquid.  Gather the greens into a clump and coarsely chop.  Transfer to a large platter, then drizzle the sesame oil and scatter the sesame seeds on top.  

Heat a large skillet over medium-high heat and add 1 TB of the olive oil.  Stir in the zucchini and cook until tender, about 3 minutes.  Transfer the zucchini to the same platter as the greens.  In the same skillet over medium-high heat, add 1 TB of the olive oil, stir in the carrots (or butternut squash), and cook for about 5 minutes until tender.  

Transfer the carrots to the platter.  Divide the rice among four bowls and arrange the greens, zucchini, carrots, and pea sprouts on top of the rice.  

Reheat the same skillet over medium-high heat and add the remaining 1 TB olive oil, swirling it around to coat the surface.  Crack the eggs into the skillet, making sure the whites don’t run into each other.  Cover and reduce the heat to low.  Cook until the whites are set and the edges start to brown, about 5 minutes.  Top each bowl with a fried egg and serve with a few spoonfuls of sauce to taste.

 

Fresh Broccoli & Radish Salad with Apples & Raisins

Inspiration from the Farmhouse Kitchen

1 batch Creamy Apple Cider Vinaigrette (recipe included)

Broccoli form this week’s share

1 or 2 Apples, cored and cut into bite sized chunks

Radishes, washed and sliced thin, use as many as you like

1 small Fennel bulb, thinly sliced, save the fronds

2-3 TB Raisins

Separate the broccoli into small florets.  Cut the hard part off the bottom of the stock and peel the rest of it, then cut into bite size pieces.  If you prefer your veg not completely raw, you can quickly blanch, do the stem chunks first, then add the florets, pop everything into ice water to stop the cooking, drain well.  If you like you can plump the raisins a bit by soaking them in hot water for a couple of minutes.  Trim the bottom off the small fennel bulb and shave on a box grater on the slicer, or best use a mandolin. You can do the same with the radishes.  

To assemble put the broccoli, raisins, and apple into a serving bow.  Spoon on a little Creamy Apple Cider Vinaigrette, and toss.  Taste, add more if you like, if you nailed it, then top with radish and fennel slices.

Creamy Apple Cider Vinaigrette

Inspiration from the Farmhouse Kitchen

We are now offering Little Apple Vinegar as an extra.  If you haven’t tried it, I highly recommend it.  Makes a truly delicious salad dressing.  And since we just spent several days of overeating a nice simple way to ease our digestion is drinking water with a splash of ACV in it, and that is when I appreciate Little Apple Farm’s ACV the most!  So if you don’t have a bottle, order one for your next delivery.

3 TB Little Apple Vinegar, or whatever Apple Cider Vinegar you have at home

1 clove Garlic, minced or grated on a microplane

3 TB Extra Virgin Olive Oil

4 TB Greek Yogurt

1 TB Dijon Mustard

1/2 tsp Salt

1/4 tsp freshly ground Pepper

I put all the ingredients into a small mason jar, regular mouth.  Attache the base of your blender and let it rip on medium speed.  Taste, adjust seasoning.  I personally don’t like sweet salad dressing, but if you do, consider dropping the garlic, and add a little honey.

Carrots

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Ah, the delicious Eatwell carrot, fighting for its life in a bed overrun by weeds.  Nigel always said we have great difficulty growing carrot here, and from what we saw in the field, that is indeed the case.  However, Cameron and I were talking to some plant experts while wine tasting in Winters a couple of weeks ago, and they asked how deep were we planting the seeds?  Hmmm, good question. As it turns out our seeder is set to a depth of 1” and carrots are planted at 1/4”, basically you don’t even have to cover them. Could that be the problem?  Seems odd that Nigel would have missed that bit of information. I always assume he must have had a reason for every thing he did.  I suppose the next step is to ask Roberto, the man who actually sows the seeds. Maybe we will have more Eatwell carrots in our future!

Turnips

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Learning through observing is pretty fascinating. It makes you realize that one observation leads to a multitude of questions.  As an example, looking at this bed of turnips it is striking the full coverage of turnip and lack of weeds. Cameron and I both wondered why. Could it be due to the fact that they germinate so quickly, 5 to 10 days, and are ready for harvesting in 37 to 70 days, so they are growing faster than the weeds? Is it because of their rapid growth along with the fact that we direct seed these so the planting is denser?  Or maybe weeds don’t like turnips, not completely unreasonable, since there are plenty of silly people who don’t like turnips :). It will certainly be interesting to watch  what happens with the turnip patch.

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