Week #20, Sept 29 2017

Register for November shares this week

We offer two shares to extend the CSA season into November, for hungry members who want to continue their local-foods adventure.  Both shares focus on fall vegetables, roots, winter squash, etc.  Go here to learn more and view sample boxes from previous years.
Extension Share, $30, November 2/3 (Thurs/Fri sites), one delivery, same size box as the regular CSA deliveries (3/4 bu)
Storage Share, $108, November 16/17 (Thurs/Fri sites), one delivery, two large 1 & 1/9 bushel boxes

Veggie List and Veggie Notes (Sept 28 2017; week #20, green EOW)

Beth’s box logic:  – Wow, look at all the cabbage family vegetables in this box (cauliflower, broccoli, Koji or tatsoi greens).  That’s what happens in fall.  Stock up on your anti-oxidants this week.
– Roast your three poblano peppers.  This is easiest on a grill.  Peel the roasted chiles, cut into strips and use to top any dish this week.  Great with any version of potatoes, or sprinkled into soup, or over top of casseroles, or cooked into scrambled eggs.  We stir strips of roasted poblanos into tomato-pepper soup at the end of cooking.
– See below for a recipe to wilt your raw Koji greens.  It’s a great technique to manage large heads of Asian greens.

Cauliflower, 1 large or 2 small
Broccoli, 1 large or 2 small
Koji OR tatsoi greens, 1 head
Red potatoes, 3.5 lb
Slicing tomatoes, 2.2 lb, see note
Carrots, 2 lb
Bell peppers, 2
Oranos peppers (orange, sweet), 1 or 2
Poblano chiles (mild heat), 3
Yellow onion
Thai basil

Next week’s box will probably contain sweet potatoes, cauliflower or broccoli, cabbage, peppers, red onion and more.

Cauliflower – Woohoo!  The cauliflower is ready and the heads are beautiful.
Koji greens (large head of dark green leaves) – Similar to other Asian greens like tatsoi or Yukina.  We did not expect this to be ready until mid-October but it’s ready now.  Cool weather in August was ideal for the young plants to get going.  The recent hot spell sped them to maturity.  These are really, really great.  Consider trying my Wilted Choy Salad (below) if you are intimidated by large heads of Asian greens.
Red potatoes – These red potatoes are from our friends at Driftless Organics in western Wisconsin.  This is a fresh batch of the red potato variety we got from them a few weeks ago.  I found those to be excellent and more broadly useful than red potatoes often are.  They were successful in potato salad yet they also roasted beautifully as oven fries. 
Slicing tomatoes – These might be the final ripe tomatoes of the year.  By this time of year, we recognize that tomatoes do not store well.  Use them quickly; don’t try to hold them.
Poblano chiles (triangular, shiny, green or red) – These are mildly hot.  Poblanos are the creme de la creme of chiles.  They have lots of great flavor in combination with manageable heat.  Roast and add to soup or casseroles.  For our household, they are emblematic of fall cooking.  
Garlic – This garlic is from John Hendrickson of Stone Circle Farm.

Pepper ID.  Top left, poblano chiles (mild heat, triangular in shape, green or red).
Top right, Orano pepper (sweet, orange).  Bottom, bell peppers (sweet, red or green).

Koji and tatsoi are similar Asian greens. Eat both the leaves and stems.


Visit our Recipe Log, a list of all our 2017 recipes.

Recipe from Beth:
Succulent Wilted Choy Salad (aka “Tame That Choy” Salad)

Large heads of bok choy or Koji greens can be intimidating.  This technique shrinks raw greens without cooking, while preserving their peppery flavor.  It’s a useful approach with bok or pak choy, Yukina, tatsoi or Koji greens.  I’ve provided a dressing suggestion, but you can use any dressing you like, even bottled.

1 head Asian greens (bok choy, Yukina, Koji greens, or tatsoi), about 1.5 lb
1 carrot, grated
1/2 red bell pepper, thinly sliced
2 scallions, sliced (optional)

1.  Slice Asian green leaves and stems into 1/2 inch strips.  Wash well in a basin of water.  Drain in a colander.
2.  Set the colander in a bowl or in the sink.  Sprinkle 1 1/2 Tbsp salt over the greens and mix with your hands.  This large amount of salt will be washed away later.
3.  Wait 30 – 45 minutes.  The salt will wilt the greens.
4.  Rinse greens under running water, then dump into a fresh basin of cold water.  Swish and drain, then repeat.  Taste the greens.  They will be slightly salty.
5.  Squeeze most of the liquid from the greens.  (Leave more liquid for thin-stemmed greens like Koji or tatsoi.  Thick-stemmed bok choy will continue to release moisture after you assemble the salad.)  In a large bowl, mix with the carrots and peppers.  Dress with your favorite dressing.

Suggested dressing:
1 clove garlic, minced
1/2 tsp sugar
1 tsp soy sauce
2 tsp rice vinegar
1 tsp sesame oil
1/4 tsp paprika
pinch cayenne
toasted sesame seeds

Mix all dressing ingredients except the sesame seeds together in a small bowl.  Dollop over the salad and massage together with your hands.  Adjust the vinegar and soy sauce to taste.  Sprinkle with toasted sesame seeds and serve.


Comforting Classics
Grilled Halibut with Yukina Savoy and a Thai Lime Sauce
Dried Apricot and Cauliflower Dal
Broccoli Cheddar Soup
Autumn Chicken or Veggie Pot Pie

Outside the Box Recipes
Tatsoi and Pecorino Salad
Mac, Cauliflower and Greens
Broccoli and Greens Soup
Vegetable Korma

Quick and Easy Meal
Roasted Tomatoes and Garlic Sauce with Ravioli


This is one of my favorite dinner party meals. It feeds a crowd. It’s simple to make (especially if you have a food processor). It warms up well and incorporates loads of fresh veggies. If I were you, I’d make a pile of roasted broccoli and serve that on the side along with some sliced tomato.  Lauren.
Takes 1 hour, 30 minutes
Serves 8-10

Tomato Glaze:
1/4 cup cider vinegar
2 tablespoons olive oil
2 tablespoons maple syrup
4 teaspoons Dijon mustard
4 teaspoons Worcestershire
3 large tomatoes, cored and finely chopped (about 2 cups diced), divided
1/2 teaspoon Kosher salt


2 pieces sandwich bread, food process, remove
2 carrots, roughly chopped
1/2 onion, roughly chopped
1 orano pepper, roughly chopped
2 garlic cloves
2 tablespoons olive oil
1-1/2 teaspoons Kosher salt, divided
1/4 teaspoon pepper
2 pounds ground beef
2 eggs
2 tablespoons Worcestershire
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
Roasted broccoli, optional
Sliced tomato, optional

Mashed Potatoes:
3-1/2 pounds red potatoes, quartered
1 stick butter (1/2 cup)
1 cup whole milk
2 teaspoons Kosher salt

  1. In a small saucepan, combine all tomato glaze ingredients. Whisk together as best you can and then bring to a boil. Reduce to a simmer and let cook while you prepare everything else (about 45 minutes-1 hour), whisking occasionally to prevent it from sticking. You want the sauce to reduce to less than half its original amount and a consistency a little thinner than ketchup.
  2. In a large saute pan, melt butter for mashed potatoes. Continue cooking over medium heat until it begins to sizzle and then brown. It should smell nutty but not burnt. Use a spatula to remove all the delicious buttery bits from the pan to a small bowl.
  3. Preheat oven to 400 degrees and find two 9×13 baking pans.
  4. Next, begin to prepare your meatloaf. Tear bread into pieces and toss in a food processor. Process until it turns into crumbs. Remove to a large bowl. It’s fine if a few crumbs remain. Add carrots, onion, pepper and garlic to the food processor and process until finely chopped.
  5. In the same saute pan you browned the butter in, heat olive oil for meatloaf over medium heat until hot. Add chopped veggies and sprinkle with 1/2 teaspoon salt and pepper. Cook for 10 minutes until just starting to char in places. Add to bowl with breadcrumbs along with eggs, Worcestershire, Dijon, paprika and remaining 1 teaspoon of salt.
  6. Let the meatloaf mixture sit while you begin your potatoes. Add potatoes to a large stock pot, cover with water and bring to a boil. Once boiling, reduce to a simmer and cook for 25 minutes.
  7. Now, shape your meatloaves. You will want 12 small loaves total, six in each baking pan. Place in the oven. Bake for 10 minutes then remove and top with reduced tomato glaze. As much as you can get to stay on. Anything leftover can be served with the meal. Bake loaves an additional 10-15 minutes until brown on the edges and cooked through.
  8. Drain your potatoes. Return to the pot and mash as best you can. Add browned butter, milk and salt and mash until smooth.
  9. Serve potatoes with meatloaves on top. Throw some roasted and charred broccoli and/or sliced tomato on the side. Make sure to add any additional leftover tomato glaze to the loaves.

Takes 45 minutes
Serves 4-6

1 large head cauliflower (or 2 smaller ones), leaves removed
1 yellow onion
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 teaspoon Kosher salt, divided
2 limes, juiced, divided
1-1/2 teaspoons chili powder, divided
1 teaspoon cumin, divided
1/4 teaspoon oregano
2 red peppers, seeded and cut into strips
2 poblanos, seeded and cut into strips
1/4 teaspoon cayenne pepper
15-ounce can black beans
2 tomatoes, cored and diced
Simple guacamole (recipe below)
Sour cream, optional
Hot sauce, optional

  1. Using the large holes of a cheese grater (what you’d use to shred cheese), shred cauliflower into small pieces that resemble rice. Change the angle of the cauliflower so you get all the florets but not much of the stems. Set “rice” on a towel to remove excess moisture.
  2. Prepare your onion. Peel and halve it. Thinly slice half of the onion. Cut the remaining half in half again and thinly slice one of these quarters. Finely chop the other quarter and put both onion preparations to the side.
  3. In a large saute or sauce pan (that has a tight-fitting lid), heat 1 tablespoon olive oil over medium low heat. Add garlic and half of the diced onion. Sprinkle with 1/4 teaspoon salt. Cook gently until veggies become fragrant, about 3 minutes. Add the cauliflower rice and put the lid on. Cook for four minutes then remove to a medium bowl.
  4. Add half the lime juice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin and 1/4 teaspoon dried oregano to cauliflower rice. Taste and adjust seasonings. Set aside.
  5. In the same pan you used for the cauliflower, add the remaining tablespoon of olive oil and heat over medium heat. Add the sliced onions, red peppers and poblano peppers and cook for 8-10 minutes until softened and even charred in places. Add 1/2 teaspoon salt, 1/2 teaspoon chili powder and cayenne pepper.
  6. While this cooks, combine black beans with remaining salt, chili powder and cumin in a small saucepan. Cook over medium low heat until warm.
  7. Serve in bowls with cauliflower rice on the bottle and all desired toppings. I love the beans and peppers with diced tomatoes, guacamole, sour cream and hot sauce.

4 avocados
1 garlic clove, minced
1 poblano, finely diced
1/4 cup diced onion (reserved from above)
1 lime, juiced
1/4 teaspoon Kosher salt

  1. Place avocados in a medium bowl. Mash with a fork.
  2. Add remaining ingredients and stir to combine. Taste and adjust seasonings as desired.


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