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Fall CSA Newsletter 3

Posted 9/24/2017 9:21pm by Dillon.

Traditional Regular: Sweet Potatoes, Collards, Purple Kohlrabi, Honeycrisp, Slicing Tomatoes

Traditional Large: Sweet Potatoes, Collards, Purple Kohlrabi, Honeycrisp, Slicing Tomatoes, Motsu Apple, Acorn Squash

Item of the Week: This week's item is collards. Collards are a common fall and early winter crop that thrive in colder temperatures but don't last too much longer than the first frost. Like most leafy greens, collards are nutritional treasure troves and even have cancer-fighting agents and can help lower cholesterol levels. Although traditionally cooked southern collards are delicious, they are not one of the healthiest options. A recipe for collard greens and black-eyed pea soup follows. Ingredients: 1 tbsp extra virgin olive oil, 1 large onion (diced), 1 large carrot (sliced), 1 stalk celery (sliced), 5 cloves garlic, (4 sliced and 1 whole, divided), 1 sprig fresh thyme, ¼ teaspoon crushed red pepper, or to taste, 4 cups reduced-sodium chicken broth, 1 15-ounce can diced tomatoes, 5 cups chopped collard greens (about 1 bunch, tough stems removed), 1 15-ounce can black-eyed peas (rinsed), 6½-inch-thick slices baguette cut on the diagonal, 6 tablespoons shredded Gruyère or Swiss cheese, 2 slices cooked bacon (finely chopped). Directions:  Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover. Position rack in upper third of oven; preheat broiler. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Storage: 

Sweet Potatoes: Store in a dark, cool place.

Collards: Store in a dark, cool place and do not wash until you are ready to use them. 

Kohlrabi: Store in a dark, cool place.

Apples: Store in the fridge or on the counter if you plan on eating them in the next day or so. 

Slicing Tomatoes: Store in the fridge if they are at the desired ripeness or on the counter if they are not quite ripe enough.

Acorn Squash: Store in a dark, cool place.

Recipes:

Kohlrabi Home Fries:

Ingredients: 2 pounds kohlrabi, 1 tablespoon rice flour, chickpea flour or semolina (more as needed), Salt to taste, 4 tablespoons canola oil or grapeseed oil (as needed), Chili powder, ground cumin, curry powder or paprika to taste

Directions: Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

Acorn Squash with Kale and Sausage: 

Ingredients: 2 medium acorn squash (halved down the middle, seeds removed), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, Olive oil cooking spray, 3 teaspoons olive oil (divided), 8 ounces mild or hot Italian turkey sausage (casings removed), 1 large leek, white and light green parts only (halved and sliced), 2 cloves garlic (finely chopped), 4 cups tightly packed torn kale, 1/3 cup reduced-sodium chicken broth, 1/4 cup chopped walnuts, 2 tablespoons grated fresh Parmesan, 2 tablespoons panko breadcrumbs

Directions: Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

Caramel Apple Pull-Apart Bread:

Ingredients: 1 tube refrigerated biscuit dough (such as Pillsbury), 3 tbsp. unsalted butter (melted), 1/4 c. brown sugar, 2 tbsp. granulated sugar, 1 tsp. cinnamon, kosher salt, 1 c. minced granny smith apple, Warm caramel, for drizzling

Directions: Preheat oven to 350° and grease a 9"-x-5" loaf pan. Cut each biscuit in half (through the layers) and brush both sides with melted butter. In a medium bowl, mix together the sugars, cinnamon, and a generous pinch of salt. Coat each biscuit in the cinnamon sugar mixture, tapping off excess. Make your first stack: Onto one biscuit, sprinkle a handful of apples and cover with another biscuit. Repeat this process until you have used 1/4 of the biscuit dough, ending on apples. Repeat to make 3 more stacks, with the last stack ending on a biscuit. Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. The stack with the biscuit on top should be at the end. Bake until biscuits are puffy and golden, 38 to 40 minutes. Let cool slightly, then remove from pan. Drizzle with warm caramel and serve immediately.