THE WEEKLY CHROZICLE
Issue #21 - October 25, 2016
The fall is here! The harvest is rolling in. The past few months have been dedicated to picking apples, gathering squash, digging potatoes, processing garlic, pulling onions, and beating beans. Beds of cover crop (various plants that help enrich the soil) are slowly taking over the fields. We are celebrating the abundance of this year with elaborate communal dinners. The apprentices are readying themselves to say goodbye to the farm.
My name is Emma. I started my apprenticeship here at Oz in March. This year has gone by so fast. I’m ready to move on, but I am extremely sad to leave this gorgeous farm. Working here has provided me with many new friends and the best food I’ve ever eaten. My ability to be an efficient worker has greatly improved while learning here. I feel more capable now of being able to grow food and start my own projects. My partner, Matthew, and I are moving closer to Point Arena to live in a place called This Will Take Time. We plan to create the infrastructure needed to begin growing food there. I can’t wait to utilize the knowledge and skills I’ve gained at Oz in this new space.
Emma Russell, 2016 Apprentice
What's In The Box?
Apple, Braeburn & Golden Delicious
Cucumber, Marketmoore & Lemon
Fingerling Potatoe, Austrian Crescent
Garlic, Spanish Red
Lettuce, Red Butter
Onion, Great Western
Radish, Easter Egg or Daikon
Sweet Bell Pepper, King of the North
Winter Squash, Butternut
Butternut Squash Mac and Cheese Recipe
Mac and Cheese:
- 1 pound of dried pasta (I used shells here)
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 4 tablespoons flour
- 2 cups milk, at room temperature
- 2 cups (8 ounces) grated aged/sharp cheddar (I used Kerrygold Aged Cheddar here)
- 2 (15 ounce) cans butternut squash (canned pumpkin would work here too!)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground black pepper, plus more to taste
For the breadcrumb topping:
- 2 cups fresh breadcrumbs
- 1 1/2 tablespoons chopped fresh sage
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons melted unsalted butter
- Kosher salt
- Freshly ground black pepper
- Cook pasta in a large pot of salted, boiling water, and drain 2 minutes shy of the package instructions. Transfer to a large bowl and set aside. Preheat an oven to 375°F and set an oven rack in the middle position.
- Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash, mustard, nutmeg, cayenne and black pepper, stirring to combine. Season to taste with kosher salt.
- Pour cheese sauce into the bowl with the cooked shells until the macaroni is sufficiently coated in sauce. You may not use all the sauce (I had a little leftover). Using a spatula, transfer shells and sauce into a 9" x 13" baking dish.
- Combine breadcrumbs, sage, Parmesan cheese and melted butter in a medium bowl, tossing until crumbs are evenly coated in the butter. Season with a pinch of kosher salt and several turns of black pepper. Sprinkle breadcrumb topping evenly over the shells and cheese. Bake in the oven until the breadcrumbs are golden brown and sauce bubbles around the edges (25 - 30 minutes). Let cool for a few moments before serving.
Roasted Delicata Squash and Onion
- 1 lb lean ground beef or ground turkey
- 2 carrots, shredded
- 1 cup cooked brown rice or quinoa
- 4-5 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 small onion, minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 teaspoons Nakano rice vinegar
- 1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)
- salt and pepper, to taste
- leaves from 1 large head of Napa cabbage
- Preheat your oven to 400 degrees.
- Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
- To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
- Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
- Serve with juices from baking dish and additional chili sauce.