Only two more distribution pick ups… the season is officially winding down. We are breaking garlic on the farm to plant this month. This will be the first crop of 2015 to be planted. For us, garlic is symbolic of reaching the conclusion of one season while also preparing for the next one.
If you started following our newly created UK CSA Instagram account, you may have noticed a new crew member.
Our UK “gastrognome” is part of an effort to highlight our work with an organization called Good Food Jobs.
What’s In Your Share
For October 9th, you’ll receive:
+ Salad Mix
+ Lettuce Heads
+ Greens (Choice of: Red Russian Kale, Lacinato Kale, or Rainbow Chard)
+ Sweet Potatoes
+ Magic Molly Potatoes
+ Butternut Squash
+ Green Cabbage
The following crops are available for U-Pick:
Please remember to bring your own pruners or scissors for harvesting U-Pick items!
+ Broccoli should be stored carefully to keep it fresh! If using within five days, you can put the stem in a glass of water in your fridge. Alternately, you can wrap broccoli in damp paper towels. If you need to stow your broccoli to use later, you can freeze it. First cut the florets in smaller pieces. Then submerge in boiling water for 3 minutes to blanche it. Immediately plunge the broccoli pieces in ice water for 3 minutes. Drain, dry off excess moisture, and transfer the broccoli to an airtight ziploc to store in your freezer. They will keep for up to 1 year!
+ Green Cabbage is of course great for coleslaw, but try grilling or sauteeing cabbage (recipe below)! To preserve its quality longer, consider wrapping in plastic, and keep it in your crisper drawer of your fridge.
+ Rainbow Chard along with our two varieties of Kale are your choices in the share today. Keep them in your fridge, ideally in a plastic bag, to keep fresh longer. Both of these greens can be preserved similar to Broccoli, by blanching. Separate the leaves from the stems for blanching. As you did with Broccoli, boil for 2-3 minutes, then plunge in ice water. Roll the leaves in paper towels and lightly squeeze them to remove excess moisture. Freeze stems and leaves in airtight containers. Frozen leaves and stems will be great for smoothies, stews and soups, quiches, and stir fries.
6 chicken breast tenderloins
1/4 cup teriyaki sauce + 2 tbsp (Annie Chunn’s)
2 tbsp virgin coconut oil
1 tbsp minced garlic
1 butternut squash, peeled, Blade C
3/4 cup chicken broth, low-sodium
1 tsp soy sauce
1.5 cups broccoli florets
1/3 cup chopped scallions to garnish
1/4 tsp sesame seeds to garnish
Preheat the oven to 350 degrees. Place the chicken breast tenderloins on a baking tray and smother in teriyaki sauce. With your hands, massage the sauce into the chicken. Let rest until the oven is preheated and then bake for 15-17 minutes or until chicken is white on the inside, no longer pink. Set aside when done.
Place your butternut squash noodles in a food processor and pulse until the squash is made into rice-like bits. Set aside.
Place a large skillet over medium heat. Add in 1 tbsp of coconut oil. Then, add in the garlic. Let garlic cook for 30 seconds and then add in the butternut squash rice. Stir and cook for about 2 minutes and then add in the chicken broth. Stir and let reduce. Once the broth reduces, taste. If the rice is still crunchy, add in another 1/4 cup and let reduce. Taste and repeat with more chicken broth, if needed. When done, add in the soy sauce.
While you start to cook the rice, place a medium skillet over medium heat, add in 1 tbsp of coconut oil and add in the broccoli. Cook, tossing occasionally for 5-7 minutes or until broccoli begins to brown on sides.
When the rice and chicken are done, add the chicken to the broccoli skillet and turn the heat back on. Add in the remaining teriyaki sauce and mix together for 2 minutes to heat up the broccoli.
Portion the rice out into 4 bowls and top with broccoli and chicken. Garnish with scallions and sesame seeds!
From Food Matters cookbook by Mark Bittman
2 Tablespoons olive oil
2 cups chard leaves, de-stemmed and chopped
2 cups grated Parmesan or Manchego cheese
1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the chard and cook, stirring, until the leaves have wilted and all of their liquid has evaporated, 4 to 5 minutes. Sprinkle with a good amount of black pepper and the Parmesan and stir.
2. Use a rubber spatula to distribute the chard and cheese evenly over the bottom of the pan. Cook until the cheese is melted and golden brown on the bottom, about 2 minutes.
3. Use the spatula to slide the crisp onto a plate; put another plate on top of the crisp. Put one hand firmly in the center of the bottom plate and the other hand the same way on the top plate; flip the crisp over. Use the spatula to slide it back into the pan and continue cooking until the cheese is golden brown, 1 to 2 minutes. Serve whole as an appetizer or broken into smaller pieces as a garnish.