Author: Sunnyside CSA Core Group

Carrot, Ginger & Beet Soup

Post author By Sunnyside CSA Core Group
Post date January 26, 2010
No Comments on Carrot, Ginger & Beet Soup

INGREDIENTS
3 medium beets (about 1 pound), peeled and cut into chunks
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon
salt
Freshly-ground black pepper to taste
4 teaspoons greek yogurt (optional)
Chopped parsley for garnish

DIRECTIONS
1. In a stock pot over medium heat, heat the oil.

2. Saute the onion until it is translucent.

3. Add the carrots, ginger, & garlic.

4. Cook 5 minutes, stirring frequently.

5. Add beets & stock.

6. Simmer, covered, for 50 minutes.

7. Add orange rind & stir well.

8. Puree mixture.

9. Add salt & pepper to taste.

10. Garnish with yogurt & parsley.

Serves 4.

Tags beets, carrots, ginger, onions, recipe, soup

*In the box Archives

In the Box; Winter Week 2

Post author By Sunnyside CSA Core Group
Post date January 7, 2010
No Comments on In the Box; Winter Week 2

Carrots
Beets
Watermelon Radish
Butternut Squash
Rutabaga
Celeriac
Sweet Potatoes
Yellow Potatoes

Tags beets, butternut squash, carrots, celeriac, celery root, rutabaga, sweet potatoes, watermelon radish, yellow potatoes

Recipes

Wild Rice & Celery Root Soup

Post author By Sunnyside CSA Core Group
Post date December 17, 2009
No Comments on Wild Rice & Celery Root Soup

via Cookinglight.com

Ingredients
2 tablespoons butter
1 cup thinly sliced leek
1/2 cup finely chopped carrot
2 tablespoons dry white wine|
3 cups (1/2-inch) cubed peeled celeriac (about 3/4 lb.)
3 cups chicken broth
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups cooked wild rice
2 tablespoons minced fresh chives

Directions
1. Melt butter in large pan over medium heat. Add leek & carrot; cover & cook 5 minutes.

2. Uncover & cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits.

3. Add celeriac, broth, 1 cup water, salt, & pepper; bring to boil. Cover & cook 10 minutes, until celeriac is tender.

4. Blend mixtures with immersion blender until smooth.

5. Add wild rice; cook 15 minutes.

6. Sprinkle with chives.

Tags carrot, celeriac, celery root, chives, leek, soup, wild rice

*In the box Archives

In the Box; Winter Week 1

Post author By Sunnyside CSA Core Group
Post date December 17, 2009
No Comments on In the Box; Winter Week 1

BONUS:
Garlic (quality is questionable, but give it a try!)

End of Season Town Hall

Thursday, December 3, 2009
6:30pm – 8:30pm
The Grind
We are hosting a Town Hall Meeting for CSA current and prospective members. The Town Hall Meeting is an opportunity for us to get together, hear feedback from you about the season, hear from the core group about the work we did this year, and plan for next season.

On the Agenda:
-Update from the farm (meet the farmers!)
– Learn about Core Group Positions and opportunities for you to get involved with the Core Group next season
– Share your thoughts on the CSA and hopes for next season
– Summary of Events and ideas for the winter share season and next season- Learn about the Subsidized Share Program
– Year-end reports on the CSA’s finances, programs, and policies

We will provide coffee and snacks but please feel free to support the Grind, a local Sunnyside business establishment.

Tags Events

Recipes

Subtlely Pickled Watermelon Radish Salad

Post author By Sunnyside CSA Core Group
Post date November 23, 2009
No Comments on Subtlely Pickled Watermelon Radish Salad

This salad is a great antidote to the heavy, brown mess of food that Thanksgiving often is.

1. Peel radish with a peeler or paring knife.
2. Trim the ends.
3. Cut in half, then into quarters and then into pieces and place in a bowl.
3a. Follow #3 for a seedless cucumber (optional)
4. Add rice vinegar to taste.
5. Add a ts of sugar.
6. Add sea salt to taste.
7. Mix and refrigerate about 1 hr before serving
12. Garnish with parsley (optional)

Tags watermelon radish

*In the box Archives

In the Box; Week 26

Sweet Potatoes
Savoy Cabbage
Potatoes
Kohlrabi
Rutabaga
Carrots
Butternut Squash
Kale
Watermelon Radish

*In the box Archives

In the Box; Week 25

Eating Apples | 1 mixed bag
Macintosh, Jonagold and Fuji

Cooking Apples | 1 mixed bag (marked with tape)
Ida Red, Rome, Jonamac

Tags baby potatoes, broccoli, carrots, celeriac, fuji, ida red, jonagold, jonomac, leeks, macintosh, parsley, red kale, rome, sunshine squash, sweet potatoes

Recipes

Steel-cut Oat Risotto with Butternut Squash

Post author By Sunnyside CSA Core Group
Post date November 12, 2009
No Comments on Steel-cut Oat Risotto with Butternut Squash

via Cookinglight.com
Ingredients

SQUASH:
2 cups diced peeled butternut squash (about 1/2 small squash)
1 tablespoon olive oil
1/2 teaspoon chopped fresh sage
1/4 teaspoon salt
Dash of freshly ground black pepper

RISOTTO:
1 1/2 cups water
2 (14-ounce) cans fat-free, less-sodium 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 (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
4 cups sliced cremini mushrooms (about 1 pound)
1/2 teaspoon salt
Coarsely ground black pepper (optional)

Directions
Preheat oven to 400.
SQUASH
1. Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.

2. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.

3. Set aside; keep warm.

RISOTTO
1. Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

2. Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden.

3. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.

4. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

5. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

6. 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).

7. Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.

8. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.

9. Stir in squash; cook 1 minute or until thoroughly heated.

10. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.

Nutritional Information
Calories: 356 (29% from fat)
Fat: 11.3g (sat 3.9g,mono 4.4g,poly 1.7g)
Protein: 16.7g
Carbohydrate: 51.4g
Fiber: 8g
Cholesterol: 15mg
Iron: 3.9mg
Sodium: 738mg
Calcium: 242mg

Tags butternut squash, cremini mushrooms, garlic, onion, parmigiano, recipe, risotto, sage, steel cut oats