November 17, 2020

 

What’s in this Week’s VEGGIE BOX: Eggplant, Lemon grass, Kaffir Lime leaf, Bok Choy, Chard, Turnips, Kombocha squash, Lettuce

Bread this week: Lavaine or French Baguette -your choice of one

 

 

NEW QUARTER CHECK LIST

  • Is your name on the list for your order?

  • If your name is on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.

  • If you think your name should be on the list and is not, call us at 530-787-3187

  • Check your name off of each separate list when you pick up your produce, so we know who forgot their box and can give you a call.

  • If you see next to your name on the roster, it means we have not received payment from you

  • If next to your name it says or , it means we gave you a call and have not heard from you, we would like to know your intensions-we did make you a box for this week only

  • Do we have your order correct? If not give us a call

  • Is your phone number correct? If not give us a call

  • Are you getting the newsletter via e-mail if not send us your correct email address (humus@cal.net)

 

 

This Week on The Farm

It is beginning to feel a lot like winter around the farm these days. We are bundling up in the mornings which have finally turned cold, the last of the summer vegetables and flowers are all but blackened from the frost, and we begin to feel the relief that comes with the end of a long season. Daylight Savings has brought black skies by 5pm, a time that up until a few weeks ago was when we began our 3rd shift of the day. Now, I see the sun go down and feel a twinge of confusion, trying to figure out how I am going to continue to be productive without any light. Around that point my mom or dad will laugh at me remind me that we can stop for the day. The summer seemed to go on for so long, that I think I forgot there was a time outside of it. Therefore the return of short days and long nights brings the same excitement I felt when playing hooky in High School; the thrill of getting away with something. 

For me, this is my absolute favorite time of year. The darkness brings us all together, gives us time to connect, time to cook, bake, clean, mend, and recover. Growing up I would look forward to this time because it meant my parents would have more time in the evenings for games, and books, and togetherness, and it is still true today. So, as Covid is seeming to surge again, I look forward to hunkering down in our cozy house, and soaking in all that winter has to offer. 

I am aware that many others do not view the winter months exactly as I do, in fact I heard on the radio this morning that cooking fatigue is a thing people are feeling. What unexpected challenges Covid has brought us. So as we decided on what to put in the box, I got really excited to be able to harvest some fun items to put in the box this week, in hopes that it can help inspire a fun new recipe for our fatigued members, and hopefully help to through those pandemic doldrums.

If the pandemic doldrums are hitting hard, I found a nice article published by The Guardian that I enjoyed. It’s titled “Dreading a dark winter lockdown? Think like a Norwegian” and is worth a read. Have a cozy week! ~ Alison

 

 

https://www.theguardian.com/science/2020/sep/26/dreading-a-dark-winter-lockdown-think-like-a-norwegian

Kabocha Squash Soup

1 medium kabocha squash, cooked and cooled enough to handle (about 4 cups mashed cooked squash)

1 tablespoon olive oil

1 medium yellow onion, diced (1 cup)

2 stalks celery, diced small (¾ cup)

1 large Honeycrisp or Gala apple, diced (2 cups)

1 teaspoon salt

¼ teaspoon black pepper

2 cups apple cider or apple juice (NOT apple cider vinegar)

2 cups low sodium chicken or vegetable broth

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ cup half & half

In large pot, sauté onion, celery, apple, salt and pepper until onion is translucent, about 4 to 5 minutes. Add squash, apple cider, broth, ginger and cinnamon. Bring to a boil, reduce heat and simmer 30-35 minutes or until apples and celery are tender. Puree with a handheld immersion blender, or carefully blend in a blender in batches.  Slowly stir in half & half.  Serve immediately.

 

Pho no noodles

1 scotch fillet steak

1 lemongrass stem, thinly sliced, white part only

2 red chillies, plus extra to garnish

1 large garlic clove

1 small knob fresh ginger

sea salt and freshly ground pepper

1.5 litres salt-reduced beef stock

1/2 tablespoon fish sauce

3 kaffir lime leaves, shredded

1 bunch baby bok choy, chopped

bean shoots, to garnish

bunch thai basil leaves

1bunch coriander

lime wedges, to serve

Put the steak in the freezer about 30 minutes before serving. (This will make it easier to slice it thinly). Place the lemongrass, chilli, garlic and ginger in a mortar and pestle and pound to a paste. Add a pinch of sea salt. Remove the steak from the freezer and slice thinly. Set aside. Add the stock to a saucepan over medium heat and bring to the boil. Add the spicy paste, fish sauce and kaffir lime leaves and continue to simmer for about 5 minutes. Add the beef slices one at a time (use tongs), then add the bok choy. Simmer for another 1–2 minutes.To serve, fill each bowl with a handful of bean shoots, some pieces of the beef, and some bok choy. Pour the ‘pho’ or broth over the top. Add some Thai basil leaves, coriander, chilli and a wedge of lime.

 

Slow-Cooked Salmon with Turnips and Swiss Chard

6-oz. pieces skinless salmon fillet

4 tablespoons olive oil, divided

1 teaspoon finely grated lemon zest

Kosher salt

4 garlic cloves, peeled, smashed

1½ pound turnips, scrubbed, halved, quartered if large

Freshly ground black pepper

2 bunches Swiss chard

1 small shallot, finely chopped

¼ cup chopped fresh cilantro

¼ cup chopped fresh flat-leaf parsley

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

Toasted sesame seeds (for serving)

Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes. Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes. While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt. Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

 

Tom Kha Gai (Thai Chicken Ginger Soup with Coconut Milk)

3 tablespoons canola oil
1 medium onion, diced
4 ounces shiitake mushrooms, stems discarded, caps sliced
1 head bok choy, thinly sliced

2 teaspoons red Thai curry paste, regular or roasted
2 teaspoons curry spice blend
1 stalk lemongrass, outer sheath removed cut into 3 pieces or 1 tablespoon lemongrass paste
8 slices fresh ginger (thin slices) or 1 tablespoon ginger paste
2 or 3 Bird’s Eye (Thai) chilies, seeds removed, thinly sliced
2 cups vegetable or chicken broth
2 cans coconut milk (full or reduced fat)
12 ounces chicken, sliced into thin

3 kaffir lime leaves
2 tablespoons fish sauce

1 lime, cut in half
1 scallion, thinly sliced, for garnish
2 tablespoons cilantro, minced, for garnish
Heat 2 tablespoons oil over medium in a 4-5 qt stock pot or dutch oven until shimmering. Add onions, mushrooms and bok choy, and sauté until onions are soft, mushrooms have begun to release their liquids, and the bok chok leaves are bright green (about 5 minutes).  Scoot the veggies to the side of the pot and pour in the remaining oil in the cleared space. Sprinkle the curry paste and curry spice over the oil and let simmer for 15 seconds to bloom the spices. Add the lemongrass pieces, ginger and Bird’s Eye chilies to the spice oil, and stir to create a paste. The paste should be very loose and wet – if not, mix in a bit of the broth. Increase heat to medium-high. Add one cup of broth to the pot and stir all ingredients together. Pour in the remaining broth and both cans of coconut milk. Bring the soup to a low boil. When soup is bubbling, reduce heat to medium-low and add the lime leaves, chicken and fish (or soy) sauce. Keep the soup at a gentle simmer – the liquids should bubble but not sputter – 10 to 12 minutes or until chicken/meat substitute is cooked. Squeeze both limes over the soup. Turn heat to low and allow soup to rest for 5 minutes. Taste, and add salt, if necessary. Remove and discard the lime leaves and lemongrass stalks (the leaves will be easy to find as they tend to float to the surface; the lemongrass stalks might be more of a challenge. They’re not dangerous to eat, but it’s an unpleasant gnawing experience – it’s best to either remove them or warn your guests of their presence). Ladle soup into bowls and garnish with scallions and cilantro.