THE WEEKLY CHROZICLE
Issue #23 - November 8, 2016
Dear CSA Members,
We made it to our final CSA share! It has been such a fun and fruitful season and I am so grateful that you have supported us as we do our best to feed you! I am extremely excited to share a few cups of our Swedish Brown beans with you this week. We grow a dozen rows of dry beans each year to provide farm grown protein for our staff and apprentices. Dry beans take all season to grow and lots of time to harvest and process but the flavor and food security they provide is worth all of the effort.
I hope you have enjoyed this seasons CSA and choose to participate again next June. If you find yourself in need of more Oz produce over the winter go to the Arena Market or Surf Super in Gualala for seasonal goods.
Thank you again for your support!
What's In The Box?
Cabbage, Red Express
Dry Bean, Swedish Brown
Garlic, Chilean Silverskin
Green Bean, Provider
Kale, Red Russian
Onions, Great Western & Merlot
Potatoes, Austrian Crescent Fingerlings
Pumpkin, Sugar Pie
Winter Squash, Butternut
Swedish Brown Bean Soup
1/2 pound Swedish brown beans, soaked in cold water for 2 hours before cooking
6 slices high-quality bacon
3 cups sliced green cabbage
2 Tbsp cider vinegar
1 tsp salt
1 Tbsp molasses
1 Tbsp brown sugar
1 Tbsp grated lemon zest
2 Tbsp chopped, fresh parsley
Put the beans and their soaking liquid in a soup pot and add enough cold water to cover by one inch. Bring to a boil, reduce the heat to low, and simmer gently until the beans are about halfway done, 45-60 minutes.Meanwhile, in a large, heavy skilled over medium heat, saute the bacon until the fat is nearly rendered but the bacon has not begun to brown, about 8 minutes. Pour off all but 1 Tbsp of the fat, leaving the bacon in the pan.Add the cabbage and toss with the bacon fat to coat. Cook the cabbage over medium heat until wilted and beginning to brown, 6-8 minutes. Add the cider vinegar and a pinch of salt. Stir and toss for 1-2 minutes.Add the cabbage, bacon, molasses, brown sugar, and 1 tsp salt to the beans. Cook uncovered, over medium heat, stirring occasionally, until the beans are tender, about 1 hour. Add water if the soup is too thick. In a small bowl, combine the lemon zest and parsley. Ladle the soup into warmed bowls and garnish with the lemon zest mixture.
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Recipe courtesy of Nancy Fuller
Please return any bulb crates you have
We need them for winter vegetable storage!