Monday, December 8, 2008

WEEK 4 RECIPES

Hello hello again! Hope everyone's week is off to a nice snowy start (while it lasts say the weather people) - it really is very pretty once the wind stops blowing for a moment or two and you can actually see everything outside!

I hope all of the Saturday members are recovering from their harrowing trips to and from the farm on the weekend - I am sorry that the weather turned so nasty mid-afternoon, but your dedication to your veggies is admirable! I hope you (like I) was able to enjoy a quiet day in on Sunday to make up for being out in the gales and squalls the day before. The horses certainly were happy to come in from the cold (in fact there were a few squabbles to figure out who was going to come in first)!

Below are this week's recipes. I hope you enjoy yet more seasonal cooking (and even desserts with vegetables...yummy)! Look for an email from me this week with the contents of next week's pre-holiday bountiful box of veggies, among other fun things.....

Take care and stay warm!

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RUSSIAN CABBAGE BORSCHT
This recipe was passed on from CSA member Pat Weiler, and is from Allrecipes.com. She told me a neighbour made a very close variation using Fairmeadow Farm veggies and it was delicious! Although it calls for red cabbage, we're sure green or savoy could be substituted in a pinch...
1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 Tbsp. butter
1 ½ cups chopped onions
1 tsp. caraway seed (optional)
2 tsp. salt
½ celeriac, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
Black pepper to taste
¼ tsp. fresh dill
1 Tbsp. cider vinegar
1 Tbsp. honey
1 cup tomato puree
Sour cream for garnish

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock and boil until the vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.

Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds and salt; cook until onions become soft and translucent. Then stir in celery, carrots and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

Add potatoes and beets to the skillet. Season with black pepper and dill. Stir in cider vinegar, honey and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream and extra chopped dill if you’d like.
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BRUSSEL SPROUTS WITH PECANS

This is a recipe shared by Toronto CSA member Judy Huntington, who I happen to know is quite the little chef! This recipe, however, is from the December 2002 issue of "Cooking Light", but meets her high standards!

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussel sprouts (about 1 1/2 pounds)
1/2 cup chicken broth
1 1/2 tablespoons sugar
salt and freshly ground pepper to taste
8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Season with salt and pepper. Sprinkle with pecans.
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PUMPKIN OR SQUASH CUSTARD
And who says just because you're in a vegetable CSA you shouldn't be able to have your cake (okay, custard) and eat it too?! For the other dessert-fiends out there, this recipe was tested for the first time at our house two weekends ago, and didn't last long!


1 ½ cups milk
4 large eggs
½ cup maple syrup
¾ cup cooked, pureed pumpkin or squash
1 tsp. cinnamon
½ tsp. allspice
½ tsp. ginger
¼ tsp. salt

Preheat oven to 325 degrees F. In a small saucepan, heat milk to scalding. Meanwhile, whisk eggs and maple syrup together in a bowl until smooth. When scalded, add milk very slowly to egg mixture, whisking constantly to avoid scrambling! Add the remaining ingredients, and mix until smooth and well blended.
Pour into six ramekin dishes, and place the ramekins in a larger oven-proof dish or casserole (such as a 9 x 11 inch pyrex). Fill the larger dish with boiling water until it comes halfway up the sides of the ramekins (this water bath will help regulate the temperature of these delightful little custard cups as they bake)! Bake until the custards are just set, but still quiver in the centre, about 45 to 50 minutes. Remove the ramekins carefully from the water bath and let them cool on a wire rack for 45 minutes – then cover and refrigerate until chilled. Serve plain or topped with whipped cream.

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