Sunday, September 10, 2017
Week 13 Newsletter 2017
I have been harvesting the lush green kale this week and marvel at how they start off from such tiny seeds. The kale seed is the size of the tip of a pen. This veggie is part of the Brassica family along with cauliflower, cabbage, kohlrabi, turnips, radishes, and broccoli.
Brassicas are a favorite host to the imported cabbage worm or looper worm. The yellowish white moths flock to the rows of brassica to lay their eggs. The eggs hatch into caterpillars that crawl into the head of broccoli or cauliflower to eat before it pupates into a new moth. We can control them using a bacterium product containing bacillus thuringiensis kurstaki or Bt. The bacteria are dusted on the crop leaves, then the worms ingest the bacteria that disrupt their digestion. Bt was first used in the 1920s and is one of the most widely used naturally occurring bacterial products to control worm populations in food crops.
We rinse all of the produce that is packed in the bins and buckets and recommend items be washed before they are used in your homes.
The watermelons for both the bins & buckets will be located in a "grab your watermelon" black crate at each delivery site.
What to expect to find in your bin this week:
Red & Purple Potatoes
...and in the buckets:
Pasta With Kale, Shiitake Mushrooms and Sausage
DAVID LATT YIELD 4 servings TIME 30 minutes
1 bunch black kale, washed, ribs removed
4 Italian sausages (mild or hot)
½ pound shiitakes (or brown mushrooms), washed, thinly sliced
4 garlic cloves, peeled, finely chopped
4 shallots, peeled, finely chopped
1 tablespoon olive oil
2 cups chicken stock or pasta water
1 tablespoon sweet butter
Sea salt and pepper
½ cup grated Parmesan or Romano cheese
1 box pasta (spaghetti, ziti, penne, or fusili)
1 tablespoon kosher salt for the pasta
Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you’re making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.
Olive-Oil-Braised Leeks with Thyme
By Tamar Adler Fine Cooking Issue 115
2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
12 small sprigs fresh thyme
1/4 cup extra-virgin olive oil
1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
Position a rack in the center of the oven and heat the oven to 375°F.
Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.
Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.
The leeks will keep in the refrigerator for up to 3 days.
Make a light lunch: Chill, drizzle with mustard vinaigrette, and serve with a softly boiled egg and a piece of rustic bread.
Layer for an appetizer: Slice lengthwise into a few pieces, drizzle with fresh lemon juice, sprinkle with coarsely chopped parsley, and serve layered with fresh mozzarella.
Use to top fish: Coarsely chop and spoon over pan-seared striped bass or halibut.