Final Week - November 23, 2009

[shari]

In Your Share This Week:
Escarole, Coral
Parsley, Survivor   
Collards, Champion
Roots: Carrots and/or turnips
Brussels Sprouts, Diablo
Yellow Pepper, Gypsy or Antohi   
Hot Pepper, Fish, Jalapeño and Cayenne
Garlic, Chesnok   
Small Onions, Redwing and Copra   
Green Peppers, Golden Cal Wonder, King of the North or Morton’s Italian
Brassica CHOICE: Romanesco, Purple Cauliflower, White Cauliflower, Red Cabbage
Winter Squash CHOICE: Pie Pumpkin, Delicata, Spaghetti, Pippin, Red Kuri, Butternut

About Next Year
We are taking $100 deposits for next season. We have some changes planned for next year; the cost will increase some but we won’t have an exact amount until we’ve had a chance to review the numbers. It should still be fairly close to averaging $20/week. You can send in your deposit anytime and all current (and former) members get first option to renew before we will take on any new members after January 30, 2010. Keep in mind shares are limited and that the movement is really growing thanks to folks like you! Make checks payable to Dancing Roots Farm, and send to 29820 E Woodard Rd, Troutdale, 97060.

In the meantime… Locally Grown Produce in the Area
Check our website for restaurants who will be using our produce throughout the winter and please support them as you are able. Ask the wait staff which dishes have our produce in them! Be sure to tell the chefs how much it means to you that they support local growers!

For your own fridge, you can shop from the following markets that stock produce from local growers: Alberta Coop (NE 15th and Alberta), People’s Coop and the Wednesday Farmer’s Market  (SE 21st north of Powell), Hillsdale Winter Farmer’s Market, Food Front (NW Thurman), and in Gresham, be sure to visit Twelve Mile Market on 223rd & Stark.

Blessings and Gratitude
We have much to be grateful for this Thanksgiving. Shari is grateful for Bryan, her favorite husband and farm partner. Together, we are immensely grateful for the dedicated folks who worked with us all season: Our apprentice Nellie McAdams who finished her 2nd year here and is more than ready to run her own operation. She seamlessly held down the fort when we both had to leave for S. Carolina and then while Shari stayed an extra week. She’s off to check out some farms in New Zealand and will be back in late spring to grow Salad Mixes among other things. There might even be a partnership with us offering her Salad Lovers mix. Thanks also to our highly competent field workers Leo Contreras (his 2nd year) and Paul Huttenhower (a weekly volunteer in ‘08), our faithful, committed volunteers Kelli MacConnell, Rebecca Gandy, and Shawn Long, and our occasional volunteers who always seemed to show up when needed.

We’re also thankful for the abundance of high quality, locally grown food in our area, and our good health from eating all those good veggies.

We are especially grateful for all of YOU who renewed or became members of our Farm for the first time. Your positive feedback is truly what keeps us going. Thank you for being a Part of the Solution with us!

For your good health and the health of our Earth,
Bryan & Shari

Recipes and Ideas
Escarole, another chicory, is lovely but can be somewhat bitter to some palates. To serve it, tear or chop up the leaves. Make your favorite vinaigrette; pour over the greens, toss and let sit for 5-10 minutes. You want the greens to wilt a little in the vinegar. Try adding a bit of bacon grease in the vinaigrette. Adding cubed cheese to the salad also helps, as does a sweet component such as raisins, chopped apples or pears.

Use wholly, or as an addition to salads. It is fabulous in soups, especially with beans, braised with lots of garlic and olive oil.
   
Brussels Sprouts have such a mixed reputation, sometimes deservedly so as they can be overcooked and have a skunky aroma. Alas, that should change for those who think you don’t like them: These are FRESH sprouts and you just might find yourself among the growing lovers of enthusiasts. Nutritionally, they contain high amounts of vegetable protein and carbohydrates and they are thought to be a digestive stimulant.

To use: Simply pop sprouts off the stalk and remove any discolored outer leaves.
* Boil or steam 5-10 minutes; do not to overcook! They are best when tender but NOT mushy.
* Marinate cooked sprouts overnight in your favorite dressing for use in salads.
* Toss uncooked sprouts into hearty soups and stews.
* Sauté in generous amounts of butter or mix of butter & olive oil, stir in slivered almonds and serve hot.

Brussels Sprouts with Bacon from From Asparagus to Zucchini

1 lb Brussels sprouts            2-3 Tbsp butter (optional)
1/4 c chopped bacon            S&P to taste
1/2 c finely chopped onions

Trim and wash sprouts; steam or blanch until just tender. Cook bacon until crisp; drain on paper; discard all but 2 Tbsp of the fat. Cook onions in the fat until wilted and slightly brown. Add sprouts and reheat, butter if desired. Add bacon bits and S&P to taste.


Shredded Brussels Sprouts with Red Pepper Vinaigrette from The Farm to Table Cookbook

1 lb Brussels sprouts                1 c roasted red bell peppers
1 Tbsp apple cider or sherry vinegar         1 pinch salt
2 Tbsp extra virgin olive oil            1 Tbsp vegetable oil
3 Tbsp thinly sliced shallots            Freshly ground pepper

Swish sprouts with cold water in large bowl and drain in large colander. Halve each sprout lengthwise then shred into 1/8”thick pieces. Heat wok or large sauté pan over high heat. Add vegetable oil and shallots and cook until they just begin to brown, about 3 minutes. Add sprouts, sprinkle with S&P, toss constantly until shreds are just tender, 3-5 minutes. Remove wok from heat and add enough vinaigrette to lightly coat the sprouts. Serve hot as a side dish.

To make vinaigrette: Blend bell peppers, vinegar and salt in blender. With the blender running, slowly pour in olive oil in a steady stream; set aside. Refrigerate leftover vinaigrette in an airtight container for up to 1 wee; shake well before using on salads, roasted meats or vegetables.

Jessica’s Sweet Pepper Relish from canning-recipes.com. This is a great use for those saved up sweet and bell peppers.

6 & 1/2 c diced multicolored peppers      1/2 T salt
3 c diced onions               1 tsp mustard seed
1& 1/2  c cider vinegar            1/2 tsp celery seed
1 & 1/4 c sugar

In large pot, combine all ingredients. Bring to a boil, cover and simmer 20 minutes. Pour hot mixture into hot, sterilized 1/2 pint canning jars, leaving 1/3” space. Adjust lids. Process for 15 minutes in boiling water bath. These make great gifts!