Season Extension Week 4

We are so happy that you  joined us for the season extension!  This week’s vegetables:

Romaine lettuce.  carrots,  Toscano  (black) kale,  radicchio,  leeks,  butternut squash,  parsley,  savoy cabbage, and green cabbage

We hope you have enjoyed everything.  There are a lot more delicious vegetables for the winter monthly box pick up, which will start in December.  You can customize your box with our fresh eggs, and chicken, as well as our grass-fed beef and pork.

We at Eight Mile Creek Farm wish you and your family a very happy and healthy Thanksgiving.  We are so thankful for all of you!

              Squash, Kale and White Bean Stew

Butternut squash is loaded with fiber and provides significant amounts of potassium, important for bone health;  and vitamin B6, essential for the proper functioning of the immune and nervous systems.  It is also high in folate, vitamins A and C so it helps protect against heart disease, breast cancer, and macular degeneration. In addition, because of its high antioxidant properties, it may help reduce the risk of anti-inflammatory disorders such as rheumatoid arthritis and asthma.

1 lb dry cannellini beans

6 cups water

8 cups water

1/4 cup olive oil

1 head garlic, roots removed

1 bay leaf

1 cup chopped onion

4 cloves garlic, thinly sliced

2 tsp ground sage

2 tsp ground cumin

1/8 tsp crushed red pepper

1 butternut squash, peeled, seeded and cut into 1 1/2 inch pieces

56 oz vegetable broth

1 bunch kale leaves, torn

salt and fresh ground pepper

Rinse beans.  In a large bowl, combine beans and 6 cups water;  cover and let stand overnight.

Drain.  In an 8 quart  Dutch oven, combine drained beans, 8 cups water, 2 Tbsp olive oil, the

head of garlic,  and bay leaf.  Bring to boiling.  Reduce heat and simmer, covered, 1-2 1/2

hours.  Drain.  Discard garlic and bay leaf.  In the same Dutch oven, heat remaining 2 Tbsp

olive oil, and add onion.  Cook until tender.  Add sliced garlic, sage, cumin, and crushed red

pepper.  Cook 1 min.  Add squash, broth, kale and drained beans.  Bring to boiling.  Reduce to

a simmer and cover.  Cook 15-20 min. or until squash is tender.  Season with salt and pepper.

( Country Home, Oct 2006)

White Pizza with Radicchio, Mushrooms, and Gorgonzola Cheese

1  4 oz ball of fresh mozzarella

1 head radicchio

olive oil

sea salt and fresh ground pepper

1 large Portobello mushroom

pizza dough

3 oz gorgonzola cheese

Preheat oven to 500.  Thinly slice the mozzarella, and set on paper towels to drain.  Cut radicchio into wedges about 2 inches thick.  Brush with olive oil and season with salt and pepper.  Heat a cast iron pan and when hot, add the radicchio.  Reduce heat to medium and cook for 5 min., pressing lightly to open the leaves.  Turn and cook the other side until the leaves are brownish but seared in places, another 5-7 min.  Remove and chop coarsely.  Remove the stem and gills from the mushroom.  Slice into 1/2 inch strips.  Add 1 Tbsp oil to the skillet.  Saute’ mushroom over high heat until browned.  Remove and season with salt and pepper.  Roll or press the dough into a 12-inch circle, leaving the edge slightly raised.  Transfer to a pizza pan, or stone dusted with cornmeal.  Lay the mozzarella over the dough, add the radicchio and mushrooms and bake for 10 min.  Add gorgonzola and continue baking until cheese is melted and crust is browned, 10 min. longer.  Season with salt and pepper.  (Local Flavors)

 

White beans with Black Kale and Savoy Cabbage

1 cup cannellini, navy, or gigantes, soaked for 4 hours or overnight

sea salt and fresh ground pepper

1 large onion, finely diced

2 leeks, white part only, diced (save greens to make stock)

1 bunch black kale leaves, slivered

1 small savoy cabbage, quartered, cored and chopped

2 large garlic cloves, minced with a pinch of salt

1/2 cup chopped parsley

2 Tbsp olive oil plus a little extra

Drain the soaked beans then put them in a pot and cover with cold water.  Bring to a boil and add 1/2 tsp salt, then lower the heat to a simmer, partially covered, until the beans are tender, about 1 1/2 hours.  While the beans are cooking, chop all the vegetables.  Rinse the leeks, kale, and cabbage.  Warm 2 Tbsp oil in a heavy wide skillet.  Add the onion and leeks and cook over medium-low heat until onion is soft but not browned, about 12 min. Add the kale, cabbage, garlic, parsley, and 2 tsp salt.  Cook with the heat on low and the pan covered until the vegetables are soft  and the volume has reduced significantly, about 30 min.  When the beans are done, add them, along with a cup or two of their cooking liquid, to the pot.  Simmer until the greens are completely tender.  Taste for salt and season with pepper.  Serve with, or over garlic-rubbed toast, drizzled with olive oil.  (Local Flavors)

 

 

 

Next week…..our story of Ben and Luke;  two calves, buddies since birth