In Your Share This Week

Mesclun

Chard

Garlic

Stir Fry Mix OR Open-headed Chinese Cabbage

Your Choice of Roots:  Parsnips, Burdock, Sunchokes, Celery Root

And from Blue Schoolhouse:  Black Radish OR Daikon Radish

 

And, before we get to the vegetables . . .  

the October Surprise . . . 

PEARS!

 

The story behind this surprise is that our sister Jill has a neighbor who was complaining about all her pears, and asking Jill to pick some.  When Jill saw how big and how beautiful and how delicious they were, she told Teresa, and together they picked quite a few for your eating pleasure. 

 

Teresa will be bringing the pears to the Bloomington Pick-Up. 

 

She’ll also be bringing her amazing homemade jams, jellies, and apple butter, along with her herb teas and wonderful dried culinary herbs – see full list at the end of this email. 

 

Stock up for your winter enjoyment, as well as for special gifts.

 

Morton and Eureka members: email your order (for any or all of the above items in red) to teresajeans@msn.com 

Bloomington members may send your order to Teresa as well, if you want everything packed up and ready for you.

 

Here’s what Teresa has to say about the . . .  PEARS!!!

These are large (an average one is about 8 oz) beautiful pears with practically no blemishes. They’re sweet, juicy, and crisp when ripe.  Most will need a few days or more to ripen.  You can leave them out or put some in the refrigerator to take out later to ripen.  Late pears like these keep a long time.  They turn a pretty golden yellow when ripe and do not soften up. 

 

Special October Surprise Pear Prices! 

(about 2 of these large pears = 1 pound)

1 to 5 pounds        $2/ pound 

6 or more pounds       $1.50/pound

 

We eat most of our pears just plain, cut up in a bowl, but if you want to try something new, see Teresa’s suggestions at the end of this email.

 

l

 

Farm Notes

Our sister Beth (no, I’m not making all these sisters up – Henry has 4 of us) left late last week to drive herself and her dogs, Angel and Tremor, back down to Mexico.  It’s a signal as clear as the big Vs of geese: winter’s coming soon.  Beth was raised right here in Illinois, but as soon as the cold comes, she’s gone.

 

As the sky clouded over and the chill wind picked up this afternoon, you could feel winter edging inevitably closer. We barely missed frosts the past few nights.  Not that it matters much this year, as what would normally be killed by the frost – basil, tomatoes, peppers, eggplants, and so on – were already done in by the flood.  What is left in the field is mainly frost-tolerant. The kales, turnip greens, mustard greens, Asian greens, even the lettuces can survive down to the low 30s—so you’ll be seeing many of those in your share this week, and in the weeks to come.

 

Food Notes. 

This is the time of year to enjoy the many root vegetables and many varieties of Winter Radishes.  This week you have your choice of Black Radish or the big white Daikon.   The Black Radish is very crisp and spicy.  You don’t need to peel it – just slice and eat in a salad or on a sandwich.  I love to put a big slice on a bagel with cream cheese.  It’s also good mixed with other root vegetables and roasted.  The recipe below is based on the classic French Celeri Remoulade.  You can make it with the black radishes or daikon . . . or with the celery root.

 

RADISH REMOULADE

1 pound daikon radish or black radish (peel the daikon, but not the black radish)

3 tablespoons Dijon-style mustard

4 tablespoons olive oil

1 teaspoon wine vinegar

1/4 cup minced fresh parsley leaves (optional)

 

Cut the radish into 2-inch-long fine julienne strips or grate it coarsely. Whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the Radish strips and the parsley and toss the mixture well.

 

Gingered Vegetable Stir-Fry with Daikon and Chinese Cabbage

3 tablespoons chicken broth

2 tablespoons Chinese rice wine

1 teaspoon sugar

1 teaspoon cornstarch

1 teaspoon salt

1/4 pound fresh shiitake mushrooms

2 tablespoons vegetable oil

1/2 pound daikon, cut into julienne strips (about 2 cups)

1/2 pound Chinese cabbage, sliced thin (or use the stir-fry mix)

2 large garlic cloves, minced

2 teaspoons minced peeled fresh ginger

 

In a bowl stir together broth, rice wine, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.

 

Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Add daikon and stir-fry 5 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.

 

Burdock can be roasted with other root vegetables, or chunked into soups and stews.  But the way I like it best is a typical Japanese dish called Kimpira. It seems that every Japanese household has a slightly different take on this, but here's the recipe from Mrs. Takayasu, one of our long-time Bloomington CSA members.  

Mrs. Takayasu's Kimpira Gobo (Stir-fried Burdock and Carrots)
1 pound burdock
1/4 pound carrots
1/2-1 t Thai hot pepper, finely chopped
1 T vegetable oil
1 T sesame oil
2 T sugar
1 T mirin (sweet sake) (for a substitute, add a little sugar to sake)
3 T soy sauce

       1-2 T sesame seeds

1.      Wash the burdock and scrape off the skin with the back of a knife or coarse brush. Cut into matchstick-sized pieces and place in a bowl of cool water to prevent discoloration. Change the water two or three times and then drain the burdock. Prepare carrots in the same way.
2.      Remove seeds from hot pepper and cut into thin rounds.
3.      Heat vegetable oil and sesame oil in deep frying pan and stir-fry burdock and carrots together over high heat. (5-6 minutes or until burdock changes color and becomes slightly limp.) Add sugar, mirin and stir fry for another 1-2 minutes. Then add soy sauce to taste, hot pepper and sesame seeds and mixing well, continue to cook over heat until liquid boils away (3-4 more minutes).
4.      This dish tastes best if prepared one day in advance and it can be stored in the refrigerator for 4-5 days.

 

Jerusalem Artichokes can be eaten raw or cooked.  Raw, they have a sweet nutty taste. They are especially good grated into fresh salads (see recipe below). You can also prepare them any way you’d prepare potatoes – boiled, mashed, roasted, boiled, or made into a soup or gratin.  

 

Jerusalem Artichoke and Mesclun Salad with Parmesan

2 tablespoons orange juice
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil

1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
1 bag mesclun
2 ounces Parmesan cheese, shaved  

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.   Combine Jerusalem artichokes, mesclun, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

l

 

And, back to the Pears . . . here are some recipe suggestions from Teresa.

Asian Pear and Spiced Pecan Salad with Blue Cheese Dressing

1/2 c. pecan halves

1 tablespoon butter

1/2 teaspoon cinnamon

pinch of nutmeg and cloves

1 tablespoon brown sugar

3-4 ripe Asian pears, peeled and chunked

3 cups Mixed Salad Greens

1/4 cup blue cheese, crumbled

Blue cheese dressing

            Melt butter in a small skillet.  Add the pecans and sauté until lightly toasted.  Mix together brown sugar and spices and add all at once to the pecans and continue sautéing for a few seconds more.  Remove from heat.  Place salad greens in serving bowls.  Top with chunks of pears, then sprinkle the blue cheese and warm spiced nuts on top.  Add blue cheese dressing to taste.  Makes 4 servings. 

Sliced Pears with Walnuts and Cheese

2 tablespoons olive oil or vegetable oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon coarsely ground pepper

2 medium ripe pears, sliced 1/4 inch thick

2 tablespoons crumbled Roquefort cheese

2 tablespoons fresh parsley, chopped

2 tablespoons coarsely chopped walnuts

            Stir together oil, vinegar, mustard, and pepper in a medium bowl.  Add all remaining ingredients.  Toss to coat and serve.  Makes 4 servings

Baked Acorn Squash with Pear and Apple

2 medium acorn squash, halved and seeded

2 large apples, peeled, cored, and diced

1 ripe pear, peeled, cored, and diced

¼ cup raisins

2 tablespoons packed dark brown sugar

Grated zest of 1 small orange

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons butter

1/4 cup apple cider or orange juice

1 tablespoon bourbon or dark rum (optional)

 

Preheat oven to 325 degrees.  Butter a baking pan.  Place squash cut side down in the baking pan.  Add 1/4 inch hot water to the pan.  Bake for 45 minutes.  Meanwhile mix next 7 ingredients in a medium bowl.  Heat butter in a large skillet over medium heat until melted.  Add the apple mixture and cook until fruit is golden brown, about 5 minutes.  Stir in the cider or juice and the bourbon or rum if desired.  Simmer, stirring often, until the fruit is tender, about 8 minutes.  Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up.  Fill the squash with the apple mixture.  Bake until the squash is tender, about 15 minutes more. 

 

Poached Pears in Red Wine

1 1/2 cups dry red wine

1 cup sugar, or to taste

one 2 inch strip lemon zest

2 tablespoons fresh lemon juice

4 whole cloves, or 4 cardamom pods (preferably green), split open and tied in a muslin bag, or one 2 inch cinnamon stick

 

4 firm ripe pears

 

Bring all ingredients except the pears to a boil in a saucepan large enough to hold 4 pears.  Reduce the heat to low and simmer, covered, until the sugar is dissolved, about 5 minutes.  Meanwhile, core and peel the pears, leaving them whole and the stems on and taking off as little flesh as possible.    Trim the bottoms to make a stable base.  Place the pears in the syrup and poach over low heat, turning them occasionally, just until tender, about 10 minutes.  Let cool in the syrup, still covered.  Remove the spice.  If you wish, refrigerate the pears, turning them occasionally so they color evenly.  They will keep in the refrigerator for several days.  To serve, put each pear in a glass serving bowl.  Strain the syrup through a fine sieve and pour several spoonfuls over each pear.  You can boil the syrup down to concentrate it if you like, but this is not necessary. 

 

Teas and Dry Herbs--Time to STOCK UP

It is time to start stocking up for winter on herb teas and dry cooking herbs.  Here is a run-down of the varieties I currently have:

TEAS

NEW!!  Blue Shiso Tea-This is a new tea that contains my Britton shiso, lemon grass, lemon verbena and a little ginger.  It has a fruity flavor with a hint of root beer!  And if you watch carefully as you add the hot water you will see that it turns blue and then quickly changes to an emerald green.

Thai Spice Tea - A cinnamon-y flavored basil called Siam Queen and a piece of cinnamon stick make a fragrant, invigorating, exotic hot drink.

Mint Tea - This is spearmint blended with peppermint and wild mint -- a perennial favorite.

Chamomile Tea - Plain chamomile flowers. Tastes great iced or hot with a little lemon and sugar added if desired.  Stress reliever and stomach soother.  And for me. winter warmer.

Peter Rabbit's Tea - A blend of chamomile, lemon balm, lemon thyme, and catnip.  All four of these herbs have a calming effect, so this is a good bedtime tea.  Children's favorite.

Lemon Medley Tea-A blend of lemon grass and mint with a little sage and thyme thrown in for their aromatic qualities.  One of my favorites.

Sunny Lemon Tea with Chamomile-This one IS my favorite.  An incredibly fragrant tea, it's a blend of lemon grass, chamomile, wild mint, and cloves.  Both lemon grass and chamomile are good for the stomach.

Country Anise Tea-This is a blend of anise hyssop and raspberry leaves and is naturally sweet.  We always keep plenty of this tea on hand for winter because it works wonders on sore throats and coughs.

Catnip Tea- This tea is plain catnip leaves and flowers and makes an earthy mild tasting tea that is very calming, great for insomnia before bed.  Or you can treat your cat by putting some in your favorite cat toy or just letting your cat rip up the bag.  Don't worry, the tea won't have the same effect on you as it does on your cat.

 

Cooking Herbs

Basil

Oregano

Tarragon

Thyme

Rosemary

Sage

 

Jams, Jellies, and Apple Butter  $8 each

Aronia Jelly

Raspberry Jam

Golden Raspberry Aronia Jam

Apple Butter 

l