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November 12, 2009 / Week TWENTY FOUR

Note from the Editor
Welcome to the middle of November. It’s been a pretty good month so far, huh? The weather has been tops and I, for one, am grateful for the daylight savings time change. A little daylight creeping thru the curtains at 6am is always a good start of a productive day. So we’re coming to a close to our season. This is our second to last week of fruit, but it’s a biggie. A bag of mixed apples AND an entire bag of bosc pears. Did you order your LWF turkey? It’s not too late! In other LWF news, Cornell Farm’s chickens are getting tired and unlike me, the early darkness in the evening makes them less productive. So our egg supply is dwindling. Place your orders ASAP to ensure you get yours before they’re gone! This week marks the return of Memo’s eco-comic. We’ve missed you Memo! Also, find the requisite recipes (one of which uses my favorite winter weather treat) and on the flipside, details for Housing Works’ annual cookbook and food writing sale. 30% off all titles. Thanks Anna, for the tip! As Garrison Keillor says; Eat well, do good work and keep in touch. xo, Tracy (718) 670-7354 Wanna contribute something? email:

This Week’s Produce
[Note: This is a tentative list. We may not get all of these items at our pick up. Then again, we may get more than this!]

Spicy Braised Escarole
via Andrew Carmellini Ingredients: 3 TB extra virgin oo 1/4 lb thickly sliced soppressata, cut into 1/4inch dice 2 garlic cloves, minced 1/2 ts crushed red pepper 4 heads of escarole (2 1/2 lb), dark outer leaves removed, inner leaves coarsely chopped One 14-ounce can diced tomatoes (or use fresh) 1 tablespoon minced oregano Salt and freshly ground pepper 1/4 cup panko 2 TB freshly grated Parmesan cheese Directions: 1.In a large soup pot, heat 2 TB evoo. Add soppressata, garlic & crushed red pepper & cook over high heat, stirring, until the garlic is golden, about 2 minutes. 2.Add escarole in batches & cook. Add tomatoes & oregano, season with salt & pepper & bring to a boil. Cook over low heat until escarole is tender, 15 minutes; transfer to a bowl. 3.Meanwhile, in a small skillet, heat the remaining 1 TB of olive oil. Add panko & cook over moderate heat, stirring, until golden, about 1 minute. Remove from heat and stir in Parmesan. 4.Sprinkle the escarole with the Parmesan crumbs. Serve & enjoy!

POTATOES | white or yellow, 2 lbs BUTTERNUT SQUASH | 1-2 pcs RED or GREEN BOSTON LETTUCE | 1 head ESCAROLE | 1 head BOK CHOI or JAPANESE SALAD TURNIPS | 1 bunch WATERMELON RADISH | 2 pcs CILANTRO | 1 bunch RADICCHIO | 1 head BROCCOLI | 1 pc

Fruit Share

Need more CSA in your life? THURSDAY DECEMBER 3 , 7-9
Town Hall meeting at the Grind Come have your voice heard at our annual town hall meeting. Stay tuned for our annual end of season survey. We’ll compile and report the results during the town hall.

Steel-cut Oat Risotto w/Butternut Squash
2 c. Diced, peeled butternut squash 1 tablespoon olive oil 1/2 teaspoon chopped fresh sage 1/4 teaspoon salt Dash of freshly ground black pepper 1 1/2 cups water
1. 2.

28 oz chicken broth Cooking spray 3/4 cup diced onion 2 garlic cloves, minced 2 cups steel-cut oats 1 cup dry white wine

3/4 cup grated fresh Parmigiano, divided 2 ts chopped fresh sage 1/4 ts freshly ground black pepper 1 1/2 ts butter 1lb sliced cremini mushrooms 1/2 teaspoon salt


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Preheat oven to 400°. Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, & black pepper; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm. 3. Bring 1 1/2 cups water & broth to a simmer in a medium saucepan (do not boil). Keep warm. In separate man, saute onion and garlic for 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper. 4. Saute mushrooms & butter in large skillet for 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute 5. To serve: top 2/3 cup risotto with 1/2 cup mushroom mixture, 2 teaspoons cheese, & blk pepper.

Name That Green
Housing Works is having their annual cookbook sale! 30% off all cookbooks and food writing. Even if this newsletter is your absolute favorite and only recipe resource, you can still stock up on any other food-related book. I highly recommend anything by Calvin Trillin. The Tummy Trilogy is a great way to start, though Feeding a Yen is a fun, quick entry in Trillin’s world of food obsession. SAT & SUN | NOV 14 & 15 Housing Works Bookstore Café 126 Crosby Street, NYC 212-3343324

Classic Fried Green Tomatoes
via Golden Earthworm

Ingredients: Large green tomatoes, sliced into rounds approx. 1/4 inch thick Whole Egg(s), beaten Corn Meal Canola Oil Salt and Pepper Directions: Pour thin layer of oil into frypan & place over medium high heat. Dunk tomato slices in beaten egg & then in corn meal. Fry, flipping over once, until golden & crisp on both sides. Drain on paper towels. Season w/salt & pepper to taste. Serve hot.