Weekly Newsletter 21 - 2012.pdf

1 bunch Nelson carrots
1 head Romaine lettuce
1 Winter Luxury pie pumpkin
2# Desiree potatoes
1 head celery root
1 bunch Rainbow chard
1 head ‘Music’ garlic
1 bunch cilantro
Delicata squash – carrots –
parsnips – leek – cauliflower – kale – turnips
Cilantro – Despite its prevalence in the cuisines of warm
places (Mexico, Vietnam), cilantro prefers the cool weather
of late fall. All summer long, while the market is full of
tomatoes and chili peppers, we get lots of customers asking
for cilantro. “No,” we tell them, “it doesn’t like the hot
weather.” But now, cilantro is here in abundance! It will
laugh off light and heavy frosts, soldiering on through the
heart of winter. Time to make some pho! Or whip up this
delicious sauce, which goes with many things and freezes
perfectly.
Recipe – Garlic Cilantro Sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
Mince garlic and mash to a paste with salt. Transfer to a
blender and add remaining sauce ingredients, then blend until
smooth.
Winter Luxury pie pumpkin – This is, hands down, the
best pie pumpkin on earth. The flesh is sweet and completely
smooth. We bake the whole thing in the oven at about 350
(poke with a paring knife first), for an hour or so, or until the
pumpkin is totally soft and beginning to slump. Allow to
cool. The skin will readily separate from the flesh, and is
easy to peel off. Spoon off enough flesh to reach the seed
cavity, then scoop out the seeds and strings. From a smallish
pumpkin, you’ll get two to three cups of usable pumpkin.
This variety is so sweet that we reduce the amount of sugar in
any (other) pie filling recipe.
Recipe - Jason’s Pumpkin Pie Filling
Mix together:
1.5 cups roasted winter luxury pumpkin
¾ cup packed brown sugar
1 cup whipping cream
3 eggs, beaten
½ teaspoon salt
¼ teaspoon cinnamon
Thoroughly mix the ingredients with a whisk or a fork. Pour
into a frozen 9” pie crust and bake for 15 minutes at 450.
After 15 minutes, turn down the oven to 325 and bake
another 30 minutes or until the pie is set.
Of course, you don’t have to make pie. This pumpkin would
be ideal for soup, baby food, or any really any squash recipe.
Other veggies – Oops! Out of room! See email for more
ideas.
Fennel
Red cabbage