September 22 Newsletter

 

To all the Autumn Admirers:

Apple Season has officially begun on Wunsch Farms!  We started picking apples just as the cooler weather moved into the area.  The coolness adds the extra color, flavor and crispness that the northern Michigan grown Honey Crisps are known for.  Yes, there will be Honey Crisp apples in the bins this week!

The first annual Peak Season CSA harvest potluck went well. It was a little rainy but we were able to use the screened in porch to enjoy one of the last warm evenings of the summer. It was a great way to share ideas on how to use different fruits and vegetables that have made appearances in the bins this season.  I was happy to see the large and heavy pumpkins made their way off from my porch and on to the porches of the members who attended the potluck.

This week's bin will include:

Asian Pears
Purple & Red Plums
Honey Crisp Apples
Red Cabbage
Tomatoes
Eggplant
Leeks
Garlic
Carrots

Beyond the Bin:

Tomatoes 1/2 bu               10.00
Nectarines                           4.00
Raspberries                         5.00
Sweet Peppers                    2.00
Basil                                   2.00
Zinnias                               3.00
Honey Crisp bushel          35.00
Honey Crisp 1/2 bu          20.00
Honey Crisp peck            14.00
Honey Crisp 1/2 peck        9.00

Here are a couple of recipes for you to try with items that will be showing up in the bins this week.  I like to add thinly sliced garlic to the seared red cabbage.

Seared Red Cabbage Wedges

1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together

3 tablespoons extra virgin olive oil (more as needed)

Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.

Yield: Serves six to eight.

Advance preparation: Make this just before serving for the best results.

NY Times 2010

Recipes for Health

Leek and Potato Galette

INGREDIENTS

6 tablespoons butter, melted

3 pounds (5 to 6 medium) baking potatoes, peeled

Coarse salt and ground pepper

1 leek, white and light-green parts, thinly sliced crosswise, well washed

6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

DIRECTIONS

Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices. 



 Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.

Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve

Martha Stewart

2007