More CSA honey and more CSA recipes!

 

Dear shareholders,

We have honey for sale today (Thursday) and next Tuesday! Stock up - we will be able to supply EVERYONE with the honey they need and the jars are the same price ($20, $10, $5)as last week. These make great holiday gifts so please remember your cash! We can take checks too but please make checks out to Bob and Josie Dolezal.

Here are some recipes that members have sent in to share with you all. We hope you are enjoying your produce each week and the recipes!

Glazed Delicata Squash
2 medium delicata squash (about 2 lbs) or other firm winter squash

2 tbsp unsalted butter

1/2 cup very coarsely chopped fresh sage

1 tbsp coarsely chopped fresh rosemary

1 2/ cups fresh apple cider

1 cup water

2 tsp sherry vinegar

1 tsp salt

Freshly ground black pepper

If using delicata, peel it with a vegetable peeler, cut it lengthwise in half and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise, into 1/2 inch thick slices. Other squash (acorn, butternut) should be peeled, cut into 1-inch wedges, then sliced 1/2 inch thick.

Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Don't let the herbs brown.

Add the squash to the skillet, then the apple cider, water, vinegar and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt.

 

Broccoli Cheese Soup                                                                                                            1 bunch broccoli, about 1 1/4 pounds, (washed and trimmed)                                                        2 cups sliced onions 

5 tbsp butter or oil
7 cups chicken or veggie broth, divided
1 tsp oregano
1/4 cup flour
2 tbsp Dijon mustard
1/8 tsp pepper
1 cup milk
2 cups shredded sharp Cheddar cheese

Directions
1. Cut florets off broccoli and divide into small sections.
2. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking; then set aside.
3. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes.
4. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes.
5. Carefully process hot mixture in batches in a blender until smooth.
6. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly.
7. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth.
8. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

 Easy Roast Beets                                                                                                    Ingredients

2 pounds red beets, medium sized, scrubbed clean, green tops removed 
Olive oil
Salt
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Method

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Yield: Serves 6 to 8.

 

Tomato Jam
Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*
Ingredients

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes
Instructions

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Notes

*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.

2010 yield: 4 1/2 pints; 2011 yield: 3 pints; 2012 yield: 2 1/2 pints

**In my kitchen, the word simmer means to cook just below a boil. There should still be a few bubbles, but it shouldn’t be splashing all over your cooktop. If you cook at lower temperatures, the cooking time will increase.

http://foodinjars.com/2010/09/tomato-jam/

Rosemary Honey Drizzle for Cheese
ingredients

1 cup walnut pieces
3/4 cup local honey
1/2 cup walnut oil or extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon fresh thyme or oregano or rosemary leaves plus 2 sprigs
1/4 teaspoon finely grated lemon zest
4 whole dried chiles de árbol

Ingredient info: Chiles de árbol can be found at better supermarkets and at Latin American markets.
preparation

Preheat oven to 325°F. Spread the walnuts on a rimmed baking sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 15 minutes. Let cool. Coarsely chop; set aside.

Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, thyme, and lemon zest. Add chiles. Divide between two 8-ounce jars. Cover and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled. Stir before using.

.