Week #23, final purple EOW box

Box Countdown

October 19/20 (this week) = final box for purple EOW members
October 26/27 (next week) = final box for weekly members & for green EOW
Extension & Storage Shares in November – Just for members registered for these extra shares.

Jory, Kerry, and Karen in the broccoli field.   The warm weather is OK for vegetables and wonderful for people.

Veggie List and Veggie Notes
(Oct. 19/20, 2017, week #23, purple EOW)

Beth’s box logic:  
– Cauliflower.  This has been an incredible year for broccoli and cauliflower.  Some seasons, cauliflower is so rare that we only have enough for one CSA delivery.  Not this year.  We realize we have delivered cauliflower in your boxes at least three of the last four weeks.  Let’s enjoy this bounty while it’s here.  If you are feeling overwhelmed, you can freeze your cauliflower to use in winter soups.  Here are Pat from Local Thyme’s instructions to freeze cauliflower:  To freeze, wash and separate cauliflower florets, blanch for 3 minutes and submerge in ice bath. Drain well. Flash freeze by spreading the cauliflower out on a baking pan and putting them in the freezer to harden up. Once hard, pack the cauliflower in a plastic freezer bag and return to the freezer to store.
– Garnishes.  We’ve sent multiple items to enliven your cooking this week (poblanos, scallions, parsley and garlic).  Both Pat and Lauren have folded these ingredients into their recipes this week.  If you’re not sure what to do with the poblano chiles, roast them, slice into ribbons and use to top anything you cook this week.  These are the last scallions (sob) so I’ve hidden away a few bunches for our favorite ways to use scallions; use to garnish any soup but especially chicken soup; scallion-kimchi pancakes like this recipe (a favorite) or this recipe (which I want to try).  I plan to try Lauren’s Smoky Butternut & Poblano Chile (see below) this weekend, and I know it will be great with scallions.

Butternut squash
Brussels sprouts, ~1 lb
Satina potatoes, ~3.5 lb
Leeks, 1 or 2
Carrots, 2 lb
Bell pepper, 1
Poblano chiles, 3 – 4
Scallions, 1 bunch
Parsley, 1 bunch

Next week’s box will probably contain butternut squash, Brussels sprouts, sweet potatoes, red cabbage, purple daikon radish, ginger, celeriac and more.

Butternut winter squash – Everyone gets one medium or two small butternuts.  These early-maturing varieties are all on the small side.
Brussels sprouts – If you are a new CSA member, please approach Brussels sprouts with an open mind.  Many of us grew up eating awful, overcooked Brussels sprouts.  These Brussels sprouts are completely different.  We usually delay B-sprout harvest until after they are sweetened by the first frost.  We can’t wait any longer!
Here is our method to cook Brussels sprouts: Wash the sprouts and trim the cut ends. Cut an X in the stem end of large sprouts.  Cut a single slit in small or medium sprouts.  This does two things. It helps the Brussels sprouts cook evenly, plus it allows them to soak up any marinade or dressing.  Place sprouts in a pot with one inch of water in the bottom and steam until tender, 7 to 10 minutes.  If the sprouts are uneven in size, then set aside the smallest ones and add to the pot after the larger ones have cooked for a few minutes.  Don’t overcook them!  You can also oven-roast Brussels sprouts.  Here are a few dressing ideas for cooked sprouts:
– Sherry vinegar/olive oil/Dijon mustard/garlic/white wine/salt and pepper.  This is our favorite, especially when you combine the Brussels sprouts with slivered peppers and thinly sliced onions.  Delicious warm, cold, or at room temperature.
– Balsamic vinegar/olive oil/garlic/salt and pepper
– Lemon juice and zest/melted brown butter/poppy seeds/white wine/garlic/salt
Satina potatoes – These pale yellow potatoes are from Igl Farms.  Satinas are an all-purpose potato with thin skin and smooth flesh.  We oven-roasted a batch and they browned perfectly.
Cauliflower – See Beth’s notes above.


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


Comforting Classics
Aloo Gobi
Cock-A-Leekie Soup
Maple Balsamic Roasted Brussels Sprouts
Butternut and Poblano Quesadillas

Outside the Box Recipes
Sweet and Savory Cauliflower Toast Melts
Mexican Pinto Bean Green Rice Skillet Supper
Whole Grain Spaghetti with Brussels Sprouts
Winter Squash Hummus

Quick and Easy Meal
Quick Broccoli and Cheddar Stuffed Potatoes


A recipe from last year: MASHED POTATO & LEEK FRITTERS

Adapted ever so slightly from the lovely Love & Lemons. 
Takes 1 hour
Serves 6-8

1 tablespoon extra-virgin olive oil
1/2 bunch scallions, sliced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

3 carrots, diced
3 cups cubed butternut squash
1 bell pepper (any color), stem and seeds removed, and diced
2 poblano peppers, stem and seeds removed, and diced

1 tablespoon brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
28-ounce can diced tomatoes with their juices

15-ounce can black beans, drained and rinsed
15-ounce can canellini or Navy beans, drained and rinsed
Juice of 1 lime
4 cups water or vegetable broth (or enough to cover)

1/2 bunch scallions, sliced
Shredded cheddar
Sour cream
Sliced avocado
Extra limes

  1. Heat the oil in a large pot over medium heat. Add the scallion, salt and pepper and cook until soft, 5 to 8 minutes. Stir in the carrots, butternut squash, bell pepper, and poblano. Cook until the vegetables just start to become tender and the scallions are lightly browned, about 15 minutes. Reduce the heat if necessary.
  2. Add the sugar, chili powder, cumin, smoked paprika, cayenne, and tomatoes and cook for 1 minute.  Stir in the beans, lime juice and then add 4 cups of water or vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.
  3. Season to taste with more salt, pepper, and spices to your liking. If your chili is too spicy, stir in a small splash of apple cider vinegar. If it’s too thick, add another cup of water or broth.
  4. Serve with scallions, cheddar, sour cream, avocado and extra limes.

Adapted from Joy the Baker. 
Serves 8-10 as a side
Takes 1 hour

1 pound brussels sprouts
1 head broccoli, chopped
1 head cauliflower, chopped
4 tablespoons butter, divided
1/2 cup breadcrumbs (I made my own by cutting into crouton-sized pieces and baking for 30 minutes at 350 degrees, then pulsing in a food processor)
2-3 leeks, white and light green parts only, cut in half lengthwise and sliced
1 teaspoon Kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground mustard
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
3 tablespoons flour
2 cups whole milk
2 cups shredded Gouda, divided

  1. Bring a large pot of salted water to a boil over high heat and preheat oven to 375 degrees.
  2. While waiting for the water to come to a boil, prepare the Brussels Sprouts. You’ll want to leave the smallest ones whole (but still trim the ends), halve the medium ones and quarter the largest ones.
  3. Toss the prepped brussels sprouts into the water once its boiling and cook for two minutes. After two minutes, add the broccoli and cauliflower and blanch for two minutes longer. Strain in a colander, rinse with cold water and then place ice cubes on top to stop the cooking process.
  4. In a large cast-iron skillet or other oven-proof skillet, melt one tablespoon of butter over medium heat. Add breadcrumbs and cook until golden brown throughout (about 5 minutes). Remove to a paper towel to drain extra grease. Scrape the pan with a spatula to make sure you get all the crumbs.
  5. Add remaining butter to skillet and cook over medium heat until melted. Add leeks, salt and pepper. Saute for 5 minutes until softened. Add ground mustard, thyme and cayenne pepper. Continue cooking for 5 minutes and then add flour. Reduce heat to low and cook for 3 minutes until flour is very lightly browned.
  6. Add milk to roux (mixture of butter, leeks and flour) and turn up heat to medium high. When milk just begins to simmer, remove from heat and stir in 1 cup cheese until melted. Remove ice cubes from blanched veggies and add vegetables into cheese mixture.
  7. Sprinkle remaining cup of cheese over the veggies and bake for 30 minutes until top is golden and bubbly. Sprinkle breadcrumbs on top when ready to serve.


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