Celeriac

For those of you who were as clueless as I was about this funky vegetable - Celeriac is the root of the celery plant. It tastes like celery, but is the consistency of squash. To use it - you peel it and cut into chunks. It is terrific added to soups, stir-fries and stews.

Here is the stew I made with it this past week! ENJOY!

Saute diced onion, chopped celery and onion in a little olive oil. Amounts don't matter a lot, but I used about 1 cup each in 2-3 tbsp. Olive Oil. You want to cook them until the onion becomes transparent.

Add:
1 cut up and peeled Celeriac
1 cut up and peeled winter squash
2 sliced zucchini
1 cup diced canned tomatoes
1 quart chicken stock (you could certainly use a vege stock)
salt and pepper.
Bring to a simmer and cook about 30 minutes.
Add 1 tbsp. commercial curry powder (I used McCormick's - which is a sweet curry, as opposed to a hot curry).

The soup thickened as the veges cooked (without adding potatoes) and was really dense and rich.

Saturday 12/27 Update and Changes

Saturday POD members - I just heard from Janit - and there is a slight change to the produce we will be getting on Saturday. SO...here is what she is sending.

This week, we expect NY Ecologically grown Empire apples and Devoe pears, organic NY yellow onions, PA celeriac (so delicious in soups, salads, mashed potatoes or as crudite or celeri rave,) Florida cherry tomatoes, California broccoli, carrots, collard greens, romaine lettuce hearts, sweet potatoes and Satsuma tangerines, Mexican zucchini and Peruvian bananas.

Fruit shares: Fuji apples, a mango, Daisy tangerines and a pineapple.

PICK UP TIME MAY BE LATER THAN USUAL...the driver is having trouble with his truck. If he is not able to repair by Sat. due to holiday week, he may be driving the Purple Dragon truck - which is already scheduled for a set of deliveries - this means he may be much later than usual. As soon as I have a confirmation about his expected time, I will post to this BLOG. If you do not check the blog, you may want to call on Saturday before you head this way - my phone number is 908 803 1157 (Cell phone).

THANKS! and Happy Hanu-Christma-Kwanza-kuh!!!

Tuesday 12/23 Update Note

Just a quick note to let you know that the tangerines - which were the expensive luxury item in this weeks delivery - were in terrible shape when we opened the box. We were able to salvage enough for each family to get just one ( you were supposed to receive several). I have spoken to Janit about this issue, and she will send something as a make up in the order 2 weeks from now (this will be in addition to you usual order).

I hope you all enjoy the mini popcorn that she sent. In case your instructions are not readable - you scrape the kernels off the ear into a bowl, then pop it in your microwave in either a pop corn popper or a paper bag that is taped shut.

Happy Hannu-Christma-Kwanza-Kuh!!!
Paula

What's Coming on Saturday 12/27/08

Here is what Janit is planning to purchase and send in Saturday's order.

We expect NY Ecologically grown Empire apples and Devoe pears, organic NY leeks, PA parsnips, Florida cherry tomatoes, California broccoli, carrots, celery, collard greens, lemons, romaine lettuce hearts, sweet potatoes, and Satsuma tangerines, Mexican zucchini and Peruvian bananas.

Fruit shares: I am planning to get Fuji apples, a mango, Daisy tangerines and a pineapple.

REMEMBER ON SATURDAY:
1. Drop off bags from last delivery
2. Drop off check for next delivery
3. Pick up food.

What's Coming on Tuesday, 12/23 Delivery (Normally Wednesday)

Please pick up your order as early in the day as you can. Will be ready for you by 11am.

Also - please be aware that you have 2 sets of bags - so you do not need to drop off bags in between pick ups.

When you arrive on Tuesday - (1) DROP OFF CHECK FOR NEXT DELIVERY, (2) DROP OFF BAGS FROM LAST DELIVERY, (3) TAKE YOUR ORDER WITH YOU.

This week, we expect NY Ecologically grown Empire apples and Devoe pears, organic NY leeks, PA parsnips, Florida cherry tomatoes, California broccoli, carrots, celery, collard greens, lemons, romaine lettuce hearts, sweet potatoes, and Satsuma tangerines, Mexican zucchini and Peruvian bananas.

Fruit shares: Fuji apples, a mango, Daisy tangerines and a pineapple

HAVE A HAPPY AND HEALTHY HOLIDAY.
Check out our Holiday Newsblog at http://rfamholiday.blogspot.com

WEATHER ALERT

It is not going to go about 32 degrees here tomorrow. PLEASE pick up your items as early as possible so that they do not freeze. We should have them ready for pick up by 9 am.
ENJOY!

Saturday - December 13 What to Expect

SO....Saturday folks - here is what you will probably get in your Purple Dragon Co-Op Bags...

We expect NY Ecologically grown #2 apples and organic yellow onions and Yukon Gold potatoes, PA colored carrots, Florida green peppers and grape tomatoes, kale, California broccoli, romaine lettuce hearts and Valencia oranges, Mexican Hass avocado and Peruvian bananas.

Fruit shares: I am planning to get Braeburn apples, Kavakava oranges, a pineapple and Bosc pears.

Wednesday 12/10 What's Coming....

I just heard from Janit London, and this is what we expect to be in the Saturday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them.

We expect NY Ecologically grown #2 apples and organic yellow onions and Yukon Gold potatoes, PA colored carrots, Florida green peppers and grape tomatoes, kale, California broccoli, romaine lettuce hearts and Valencia oranges, Mexican Hass avocado and Peruvian bananas.

Fruit shares: I am planning to get Braeburn apples, Kavakava oranges, a pineapple and Bosc pears.

Protect fruits & veggies in frigid weather! Leave an ice chest or insulated container (with your coordinator's permission and your name on it if you will pick up late.)

Are you planning to make your own gift baskets? If we know by Monday (12/8) Janit@verizon.net , we can get you the following items for next delivery:

Cheeses - chevre, spreadable soft goat milk cheese, $60 for 12 x 5-oz. logs.
Plain, French herb, garlic herb, honey, pecan and date, horseradish and cheddar, onions and chives, roasted garlic, sundried tomato and basil, or vegetable. Or we can get a variety pack (we don't get to choose what comes in it.) There are 6 x 10-oz. logs for $60. Chevre needs refrigeration.

Local organic raw milk cheeses, $60 for 12 x 8-oz. individually wrapped pieces, available in:Variety pack, Monterey Jack, mozzarella, baby Swiss, cheddar--plain, garlic and chives, smoked OR sharp, colby, farmers cheese, havarti, herbal jack, pepperjack, PA Noble cave aged cheddar, $90 for 12 x 8 oz. piecesCrackers, $50/12 packages

Water crackers, 12 x 5.3 oz. in EITHER cracked pepper or garlic & herbItalian crackers, 12 4.4 oz. in EITHER rosemary or chive or tomato and oreganoRice crackers, 12 3.7 oz. in black sesame seed or plain or tamari

Freshly roasted organic coffee from small growers--any type, whole bean or ground, 5 lbs., $50. Espresso, Italian, French or American roast, flavored or not.Water processed decaf is $55 for 5 lbs.Coffee bags that hold 1 pound, 12/$3.00.

NJ Honey 1.5 lb. jar of each: blueberry, cranberry, butterbean, clover and wildflower, $27.

Chocolates: Sunspire chocolate bars, 24 x 1.75 oz., $50. Comes in EITHER coconut, toffee or coconut almondChocolate mini-bars, 12 x 1.3 oz., $15/case. Comes in EITHER milk chocolate, raspberry, orange or cherry-almond

Newman chocolate cups, 24 x 1.2 oz., $50. Comes in EITHER caramel, peppermint or peanut butter.

Blue Earth Local Natural products: made of organic and sustainably grown ingredients from regional farms:
Organic NJ blueberry butter, berries and organic grape juice only; not too sweet! 8 oz. $8.; 6/$45; 12/$84.
Organic heirloom tomato garlic ketchup, 18 oz., $10. 6/$45; 12/$96.
Organic heirloom tomato sauce, 16 oz., $12. 6/$65; 12/$120.
Organic sunset salsa, 16 oz., $6. or 2/$10.

MAPLE FRUIT CRISP

This has been a family favorite, and therefore a requirement at every Thanksgiving and Christmas dinner for quite a few years. The basic recipe came to me from Jeanne Lemlin's Quick Vegetarian Pleasures Cookbook. You can serve this as a side dish, or hot from the oven with Vanilla Ice Cream for dessert.

Preheat oven to 350 degrees.
In a large bowl combine the following:

• 5 medium apples (any type but delicious or Paula Reds) peeled, cored and thinly sliced
• 2 firm ripe pears (anjou, comice, or barlett) peeled, cored and thinly sliced
• 2/3 cup fresh or frozen cranberries
• 4 tbsp. golden raisings
• 3 tbsp pur maple syrup
• 1 tbsp unbleached flour.

Pour into an 8x8 inch pan and smooth the top.

In a separate bowl combine:

• 1/4 cup unbleached flour
• 1/4 cup rolled oats
• 4 tbsp finely chopped walnuts or pecans
• 1/4 cup firmly packed light brown sugar
• 1 tsp. cinnamon
• 1/4 tsp salt
• 5 tbsp cold unsalted butter, cut into bits
• 3 tbsp pure maple syrup.

with your ifngertips rub in the butter bits until coarse crumbs form. sprinkle the mixture on top of the fruit, breaking up any large chunks.

Bake 40-50 minutes until filling is bubbly and apples are tender.

Serve warm or room temperature.

SATURDAY PICK UP DATES & Co-Op Rules

Mark your calendars NOW for the remainder of 2008 and all of 2009!!!

December 13 & 27

January 10 & 24
February 7; office closed week of Feb 15-21, so skipping until Feb. 28
March 14 & 28
April 11 & 25
May 9 & 23
June 6 & 20
July 4* & 18 (*Yes, we know but we thought some folks might be around.)
August 1 & 15; office closed week of Aug. 23-29, so skipping until
September 5 & 19
October 3. 17 & 31
November 14 & 28

December 12 & 26

FROM PURPLE DRAGON Co-Op

MEMBER RULES:

1. All shares must be prepaid. Leave check for next order when picking up current order.
2. Pick up food promptly to avoid spoilage. Or leave a cooler with your coordinator if you are going to be late. Pick up sites are people's homes so there is no refrigeration available.
3. Have someone else pick up your food if you'll be away that day. Give your coordinator the name and phone number of your subs and let them know you'll be away.
4. Have someone else buy your share if you're away on vacation. Or you may donate your prepaid share to a food bank, a person or your group.
5. Give your coordinator two weeks notice if you are dropping out. You are welcome to rejoin or sub if you drop out.
6. Pay all bounce charges if your check does not clear. Three other checks can bounce if yours does.
7. Help divide the food twice a year (whole share) or once a year (half share) or pay $30 to have the staff do it.
8. Support the coordinator as much as possible by respecting her time, effort and home.

WEDNESDAY PICK UP DATES & Co-Op Rules

PLEASE MARK YOUR CALENDARS!!!! Here are the Wednesday Purple Dragon Dates for Dec 2008 and all of 2009.

Dec 10 (Wednesday) & 23 (Tuesday)
January 7 & 21
February 4; office closed week of Feb. 15-21, so skipping until Feb. 25
March 11 & 25
April 8 & 22
May 6 & 20
June 3 & 17
July 1, 15 & 29
August 12; office closed week of Aug. 23-29, so skipping until
September 2, 16 & 30
October 14 & 28
November 11 & 24 (Tuesday before Thanksgiving)
December 9 & 23

From Purple Dragon Co-Op -
Purple Dragon Co-Op Member Responsibilities:

1. All shares must be prepaid. Leave a check for the next order when picking up current order.
2. Pick up food promptly to avoid spoilage, or ask your coordinator if you can leave a cooler if you are going to be late. Pick up sites are at people's homes so there is no refrigeration available.
3. Have someone else pick up your food if you'll be away that day. Give your coordinator the name and phone number of your subs and let them know you'll be away.
4. Have someone else buy your share if you're away on vacation (or you may donate your prepaid share to a food bank, a person or your group).
5. Give your coordinator two weeks notice if you are dropping out. You are always welcome to rejoin or become a sub if you drop.
6. Pay all bounced charges if your check does not clear - three other checks will bounce if yours does.
7. Help divide food twice a year (full share) or once a year (half share) or pay $30 to have it divided by the staff. The sign up sheet is available on Wednesday when you pick up.
8. Support the coordinator as much as possible by respecting her time, effort and home.

What's Coming on Saturday 11/29/08

This week, many things changed since we sent the e on Sunday of what we thought we would be getting. We have ordered NY Ecologically grown Mutsu apples and organic red cabbage, yellow onions, russet potatoes and sweet dumpling squash, Maryland collard greens, Florida roma tomatoes, California broccoli, carrots, spinach and Valencia oranges, and Peruvian bananas and a Dominican pineapple.
shares: Pink Lady apples, a pomegranate, grapefruit and Anjou pears.

Gingerbread Muffins....Hmmmmm.....

For my birthday, I received a copy of Nigella Lawson Feasts - a cookbook I've wanted for several years. The premise of this book is that she gives you whole meals to celebrate different occassions throughout the year.

I tried her Gingerbread Muffins a couple days ago, and they were eatten in short order - and I was told they were/are fantastic. SO...I share this with you, just in case you want something special for Breakfast on Thursday (Thanksgiving).

Preheat oven to 400 and line a 12 - cup muffin tin with paper muffin cups.

In one bowl combine:
1 2/3 cups all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp. ground cloves

In a second bowl combine:
1 egg
1/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
3/4 cup whole milk
1/4 tsp. balsamic vinegar
6 tbsp vegetable oil (I used Canola)
4 tbsp. dark corn syrup
4 tbsp. molasses

Pour the wet ingredients into the dry ingredients and stir until mixed. Pour into muffin cups (I left about 1/4 inch at top). Bake 20 minutes (your house will smell WONDERFUL). Let cool.

TUESDAY 11/25 PURPLE DRAGON ORDER

This week, we have ordered NY Ecologically grown Mutsu apples and Devoe pears and organic red cabbage, Michigan soup mix with some of the following: colored carrots, rutabagas, celeriac, parsnips or turnips, PA sweet potatoes (2nds to economize so expect some spots to cut off,) Florida roma tomatoes, California broccoli, celery, romaine lettuce, spinach and Valencia oranges, and Peruvian bananas. Call your coordinator ASAP re: quality—we have only 24 hours to get credits. Call your coordinator ASAP re: quality—we have only 24 hours to get credits.

Fruit shares: Pink Lady apples, a pomegranate, grapefruit and a pineapple.

Thankgiving Dinner

Twelve years ago, Ted & I prepared a terrific Thanksgiving dinner - and no one ate it, except us. It was a ton of work, I felt that I'd missed out on a day of my life because I spent the whole day in the kitchen. Our then 15, 5,and 1 year old asked if they could please have oatmeal.

We decided it was time to re-think Thanksgiving. SO, starting the next year and every year since, I have asked my kids what one dish they would like to eat on Thanksgiving, and then I have helped them to shop for and prepare that dish. Amazingly it has brought a new level of family togetherness, and thankfulness to our table. Everyone has been assured of having one thing to eat that they really really like.

For many years William made applesauce every year. This was terrific for me, because we could make it several weeks in advance and freeze it (all I had to do on Thanksgiving day was thaw it). Will's favorite is PINK Applesauce - which you make with Paula Red apples - by cooking them with the skins on and then letting them sit for about a hour before putting them through the Foley Food Mill. It is unsweetened, which lets everyone add the amount of Maple Syrup to the applesauce that they prefer.

Eric is our potatoe fan, so mashed potatoes has been his dish for quite a while. As his tastes have changed, he now prefered to roast a head of garlic the day before (or sometimes the morning of) and add the carmelized garlic to the potatoes as he starts to mash them.

Caitlyn has most frequently made our pumpkin pie. Since we cook and mill the pumpkin in the fall and freeze it in packages that are the right amount for the pie, it takes no more time than opening a can of pumpkin to make the pie. This dish gets made the evening before. Then right before we serve it we whip up some cream with a bit of maple syrup added for sweetness.

When Allison was still living at home she prepared a baked fruit dish that includes cranberries, apples and pears with a crunchy topping of nuts and oats. HMMM - now Caitlyn and I prepare this together.

Ted chose to prepare the Turkey - since that is the job his father always had. For several years now, he has brined the bird the night before in a mixture of stock, salt, sugar, honey and ice. Then he slowly grills the bird on our weber grill with a bit of wood chips added so that we end up with a lovely smokey bird.

That leaves me to finish the meal with a green bean casserole (no I don't use canned soup in it) topped with quick fried shallots, and dressing (stuffing a grilled bird is not a good thing).

And every year I am very thankful that I did not spend the day in the kitchen preparing all the food.

What's Coming on Saturday 11/15/08

Just heard from Janit -

This week, farmers and suppliers drove me a little crazy, saying they had things, then didn't have them, changing prices, and so forth, so we finally ended up with the following. (I bet you didn't know the world of veggies was so exciting!)

We are expecting NY Ecologically grown #2 Honeycrisp apples, NY organic kale, russet potatoes and butternut squash, PA celery (small heads) and PA or CA lettuce, Massachusetts cranberries, Canadian brussels sprouts, a Florida Booth avocado (big & shiny; eat when just tender,) CA carrots, cauliflower and Valencia oranges and Peruvian bananas. Call your coordinator ASAP re: quality—we have only 24 hours to get credits.
Fruit shares: NY eco Mutsu apples, strawberries, a pineapple, grapefruit and a mango

Chicken and Dumplings for Dinner Tonight!!!

I was asked to post my Chicken and Dumplings recipe - so here it 'tis. My family loves this dish, and it is very easy to prepare.

Ingredients
Serves 8.
3 pounds chicken pieces (preferably breasts and thighs)
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 dried bay leaves
1 teaspoon dried thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk

Directions
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
Remove chicken, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.

This hearty recipe comes from Martha Phelps Stamps, owner and executive chef of Martha's at the Plantation. She has a cookbook too!!!

EveryDay Bread 11/10/08

Freshly baked EVERYDAY bread - smells as good as it looks! The recipe is in a previous blog entry.

Actually this post was an excuse to learn to post photos....

ENJOY!

Wed 11/12 Update - Please Read

Janit just let me know that Wednesday's order will not include a pumpkin - the farmer did not have enough of them, so he substituted Butternut Squash.

I apologize for misinforming you - in the produce industry this does happen occassionally -
Paula

WED 11/12/08 PURPLE DRAGON ORDERS

Janit London posted this earlier today -
This is what we expect to be in the Wednesday order. Please note that things can change at the last minute, so we expect these things but we cannot guarantee them. Prices are very high right now and we wanted to get you some essential Thanksgiving ingredients this order, so that is why we have pumpkins, russet potatoes and onions.

LOCAL russet potatoes, grown organically but not certified*, organic *yellow onions, pie pumpkins, (we could not get enough Long Island cheese pumpkins but we do have a few if you would like to special order one, spinach, Japanese salad turnips, IPM Stayman apples, and from elsewhere, Brussels sprouts, a sweet Booth avocado, carrots, romaine lettuce, Valencia oranges, tomatoes, Anjou pears, and Peruvian bananas.

Fruit shares: I am planning to get Mutsu apples, strawberries, a pineapple, grapefruit and a mango.

EVERYDAY BREAD

Yes - for the past month I've been making bread every week - always on Monday, sometimes later on if we eat it all. No - it is not hard. No - I don't have a bread machine. I do, however, have a Kitchen Aid mixer. I learned to make this recipe watching Alton Brown on the Food Network - and here is how it goes....

Sunday night - 5 min. Prep time -
Mix 1 envelope Rapid Rise Yeast, 1 cup All Purpose Flour, 1 tbsp. Sugar with 1 3/4 cups warm water (not hot - that will kill the yeast). I put this into a bowl (often a 1 quart ziplock cheap bowl from the grocery, and set the lid on top, but do not seal - the idea is to keep the dust out, but not cause the starter to blow up in your kitchen). After about 30 min (it should smell yeasty and look bubbly) put into the fridge overnight.

Monday morning - 10 min. Prep time -
Into your mixer put 2 cups of flour (I use 1 whole wheat and 1 ap white) and pour the start on top of the dry ingredients. Add 1 tsp. salt. Turn on the mixer (use the bread hook). When everything appears to be mixed (really wet looking) add more flour. You can add up to 2 more cups (for a total of 5 cups of flour) - it depends on the humidity and temp as to how much it will take. Turn on the mixer and let this run until the dough forms a ball and rolls around the bowl - it can take 5 min. or so for this to happen. Generally I add the flour in 1/2 cup increments so that I can try to figure out how much flour it will take.

If you find that you have lots of dry crumbly parts on the bottom -you have added more than your bread can take. If it is too wet - then it won't form a ball.

Take a large bowl and grease it with spray on (like PAM) or with a paper towel and come canola oil (the way I do it). Put the dough ball into the bowl. Cover loosely with a light weight kitchen towel (not terry cloth - something woven is good). Place in your oven. On the rack under the dough, place a large container (mine is rectangular and about 2 inches deep - a roasting pan). Add 1 quart boiling water - then shut the oven door. Do not turn it on.

In about 1 hour - your dough will be risen and ready to punch down. Then reform in a ball, put back in bowl, drain the roasting pan and add anouther quart of boiling water - close the door.

In about 1 hour - your dough will be ready to punch down a second time (this is the secret of terrific home made bread by the way) - you can put it into a greased bread pan or form into a ball and put in a layer cake pan. cover with a towel, back into the oven - yet another quart of boiling water and let sit for 1 hour.

Now - it appears you are ready to bake. Pull out the roasting pan, and the towel. If you want - you can paint the top of the bread with 1 tbsp. cornstarch in 2 tbsp. water, or you can make an egg wash - 1 egg and 1/4 cup water - paint it onto the bread gently - you don't want to punch it down - while you are pre-heating your oven to 400 degrees.

When the oven is ready - gently put in the bread and bake for 40 min.

Let cool 20 min. before you cut the bread.

NOTE - this works great for me on Mondays - since I also wash clothes - I work on laundry for a few minutes, work on bread for a few minutes, check facebook, post to the blog and repeat!

I Hate Cauliflower!! or do I?

Well - I have hated it in the past. Mostly because it is such a DULL vegetable! Does not have much flavor. Most people put cheese on it - which is not a huge improvement! I've been very disappointed with recipes for this vegetable until last night!

SO - in case you feel the same way, I want to share my new Cauliflower Recipe with you.

BUDDHA'S HAPPY BELLY - from Nov/Dec 08 Vegetarian Times (p. 12)
2 tsp. Olive Oil
1/4 cup chopped green onions
2 cloves garlic, minced
1 tsp. curry powder
1 tsp. ground cumin
1 medium head califlower cut into 1 inch florets
1 cup diced tomatoes (canned are ok)
4.5 oz. cooked lentils

Heat olive oil in large saucepan over medium heat. Add green onions and garlic and saute until fragrant. Reduce heat and add curry and cumin. Cook 2 min. stiring frequently.
Add cauliflower and tomatoes and saute until cauliflower is tender. Add lentils - cook 1-2 minutes to heat through. Add salt to taste.

Now - After making this I was not totally happy (I like my Indian food ot have a bit of a kick). SO...I added 2 tbsp. Patak's Mild Curry Paste (my favority curry flavoring) and about 1 cup of chicken stock. I let it simmer while I made a pot of Jasmine Rice.

I served the curry over the rice - it was a great meal!!!

BTW - I get Patak's Mild Curry Paste at A&P - next to Mexican food items.

Cheese Pumpkins

I'll admit I've never heard of a Cheese Pumpkin before (I usually buy sugar pumpking) - so I looked them up at a seed company website. Here is what they said: "Cheese pumpkins are a group of pumpkins that are hardy, productive and is superior to most field pumpkins. They have a unique smooth tan skin, moderately deep ribs, a deep orange sweet flesh and they are good keepers. Fruits are medium-large, about 6 to 8" high and weigh 6 to 12 lbs. Pkt. (5 g)"

The Boston Globe (back in 2005) published this info - followed by an intriguing cooking suggestion
.
This pumpkin makes a fine pot of beef stew
October 5, 2005

Some varieties of pumpkin -- not the ones you carve and set on the doorstep -- can be used as a stewpot. The eating pumpkins go by the names ''cheese pumpkin" and ''sugar pumpkin." Using one of these bright orange rounds means that the pot becomes part of the meal. In this dish, a beef stew infuses the orange flesh with aromatic spices, and when it's time to ladle the stew onto plates, wedges of the vegetable go beside the meat.

An 8-pound cheese pumpkin can hold enough stew for a table of eight. This is an ideal dish for a weekend evening, after a day of apple picking or leaf raking. Both pumpkin and stew are partially cooked before the orange orb becomes the pot. You can do this initial cooking a day in advance.

Cheese pumpkin (its botanical name is moschata) is squat and has a pale outer shell with deep vertical lines (available at Wilson Farms in Lexington, 781-862-3900). It is more often part of a beautiful display of fall fruits and vegetables than part of dinner. Smaller and more familiar sugar pumpkins are often used for pies, soups, or purees. They also make good baking vessels, though they're smaller (use two for this stew), and the baking time should be adjusted accordingly. Bring the whole pumpkin to the table to serve it. It will feel a little like cutting into the fall centerpiece.
-- DEBRA SAMUELS

KABU - Japanese Turnips for Sat. 11/01/08

Japanese Turnips are also called Kabu in Japan, where they are preared in the same way radishes are in the US. In Japan they can be served pickled, steamed, added to stir-fries, or grated raw into salad. The greens can be stir-fried, or added to soup.

Here is a salad recipe that I found at
http://kitchen-parade-veggieventure.blogspot.com/2006/10/salad-with-japanese-turnip.html

Salad greens dressed in vinaigrette
Japanese turnip, skins on, ends trimmed, cut into batons or diced
Apple, quartered, cored and diced
Candied nuts - I'll probably just add a few nuts that I've toasted in the oven.

Delicatta Squash & Kohlrabi - Or what to do with weird veges

I had two recipe requests yesterday while folks were picking up their shares. First - what was I going to do with my Delicatta Squash - so here is a recipe I tried last night (and I've listed the website I got the recipe from). It was really good - 3 out of 5 family members liked it (pretty good for our house).

The other request I had was what do I do with Kohlrabi. My all time favorite dish is a slaw from Deborah Madison's Vegetarian Cooking for Everyone. I've listed it below. This one we all love!

Squash with Herbs
Ingredients:2 medium winter squash (about 2 pounds)3 tablespoons butter1/4 cup fresh sage, chopped1 tablespoon fresh rosemary, chopped1 1/2 cups apple cider or juice1 cup water2 teaspoons wine or herb vinegar1 teaspoon saltfreshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

http://www.recipetips.com/glossary-term/t--35479/delicata-squash.asp


KOHLRABI SLAW
Thinkly peel 12 ounces kohlrabi and cut into julienne strips (I just used the food processor). Thinly slice 3-4 celery ribs. Make Mustard Vinaigrette and toss.

MUSTARD VINAIGRETTE
2 tbsp Red Wine Vinegar
2 shallots - finely diced
1 garlic clove - minced
salt and pepper
1 tbsp. Dijon Mustard
2 tbsp Sour Cream
1/3 cup EV Olive Oil
2 tbsp chives
1 tbsp parsley

Mix first 6 ingredients and let sit for 15 min. Add oil, and mix until you get an emulsion. then add herbs.

Sweet Potatos Anna

I'm from the south - where the Sweet Potato is only used to make the sweetest of casseroles. However, I no longer need or want those calories, and was looking for an alternative recipe. SO, I'm sharing Sweet Potatoes Anna (from Quick Vegetarian Pleasures by Jeanne Lemlin). It's fast to make, and it tastes FANTASTIC!!! Great savory treat.

Preheat oven to 425 degrees.
Pour 1 tbsp of melted butter into an 8 inch round cake pan, and brush it all ove rhte bottom and sides with a pastry brush (or your clean fingers).
Mix 4 tbsp. grated Parmean Cheese (Purple Dragon has fantastic price on Organic Parmesan) with 3/4 tsp. nutmeg, salt and pepper (I like fresh ground).
Peel about 2 lbs. of sweet potatoes (whole share) and cut into paper thin slices (food processor helps with this, but not necessary). Layer one -1uarter of potatoe slices in concentric circles in the prepared pan. Dab with 2 tbsp melted butter. Sprinkle with cheese and spice mixture. Repeat potatoes layer and cheese layer 3 times ending with cheese layer.
Cover with foil. (You can put in fridge for 24 hours at this point if you need to - be sure to turn the oven off!)
Bake 45 min the uncover and bake 30 min more. Let sit 5 min and serve in wedges.

11/01/08 Final Food Order

fVegetable Share: NJ organic Japanese salad turnips with greens (eat the greens raw or cooked!,) NY ecologically grown pears, a mix of poblano and Italian (neither is hot) peppers, organic sweet potatoes and an exquisite cheese pumpkin, to prepare now or store in a cool place until Thanksgiving, PA bok choi, Oregon cranberries, CA carrots, cauliflower (broccoli was too expensive this week,) romaine lettuce and a Hachiya persimmon (ripe when squishy; you can freeze a very ripe one and then thaw slightly and eat as sorbet!), Mexican tomatoes, Peruvian bananas and NZ red delicious apples, to help a supplier.

Extra Fruit Share: Bartlett pears, green seedless grapes, a pomegranate, Valencia oranges and firm Autumn plums, ripe as they are..

LET ME KNOW ASAP if you want a FRUIT SHARE!

I will also have eggs available for $4 per dozen -

Wednesday 10/29/08 FINAL ORDER...

Here is the final list of what will be in Wednesday's order - Generally I will post Wednesday groceries on Tuesday and Saturday groceries on Thursday).

This week, we have NY organic red leaf lettuce and delicotta squash (eat the skin & seeds!), PA bok choi, PA sweet potatoes and hardy kiwi berries (ripe when wrinkled and squisjy!), NJ radishes (if the farmer can get here; right now, Rt. 80 is shut down and he can't get to Rt. 46 because local roads are shut down, too. If he can't make it, we will spend extra money next time to make up for this shortage,) Oregon cranberries, CA carrots, cauliflower, Mexican tomatoes, Peruvian bananas and NZ red delicious apples, to help a supplier.

Call your coordinator ASAP re: quality—we have only 24 hours to get credits.

Extra Fruit shares: pink grapefruit, red seedless grapes, kiwi, a mango and Ginger gold apples.

Kiwi Berries are wonderful - you eat them like blueberries, but they look and taste like little kiwi fruits! Great in smoothies too!

I've not had a Delicata Squash before that I know of - so I checked out a really cool website for recipes....
http://www.seedsofknowledge.com/delicata.html
Baked Delicata Squash
Ingredients:1 delicata squash1-2 Tbsp. buttersalt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
Delicata Squash Puree
Ingredients:One 2-lb. Delicata squash1 lb. potatoes, peeled and quartered1 cup heavy cream or half and half2 tbsp. butter or olive oil1/4 c. finely chopped fresh chivessalt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

TURKEYS

For those of you who are new to Purple Dragon – Janit has gotten a commitment from a local farmer for 100 turkeys for Thanksgiving. If you would like to order one – please follow the directions below. You will need to send her an e-mail at Janit@verizon.net followed by your $25 check (Made out to Purple Dragon). Tell her you are one of Paula Roper’s POD people – and you can drop your check off here, and I will send it up on Saturday with that delivery. Just be sure to tell Janit whether you are mailing your check or giving it to me for Sat.
Last – I will be going to Glen Ridge on the 21st to pick up Turkeys – so I am happy to pick up yours!!!


We need your turkey orders! Our supplier has just informed us, to be sure we will get what we order.
Please mail your $25 deposit check and the form below today. Thank you!PA organic free range turkeys, fresh, not frozen, available for pre-order for Thanksgiving. Turkeys will be $5/lb. and must be picked up in Glen Ridge, probably Friday, Nov. 21 in the afternoon. We have a choice of either a turkey under 15 lbs. or over 15 lbs. Please mail a $25 deposit with your name, address, phone and what size turkey you would like and we will order one for you. Supplies are limited so please order soon. If the farmer does not run out of turkeys, I imagine that we will be able to keep adding to our order until Nov. 14. We will also try to coordinate people coming from a distance so that perhaps one person can pick up for several.

Name________________________________

Phones _____________________________

Address________________________________

Pod _____________________________

15# and under turkeys needed: ______ 15# and over turkeys needed: ___________

Please note any special needs, such as you would prefer a very large or very small bird.Please enclose a $25 deposit for each turkey ordered to Purple Dragon Co-op, 289 Washington Street, Glen Ridge, NJ, 07028. Thank you!

WELCOME

This week, Janit has arranged for the Wednesday delivery to include: red leaf lettuce, a big, delicious cheese pumpkin (save in a cool spot or wash and bake and freeze pureed pulp for pies; make soup and roasted pumpkin seeds for now;) PA bok choi, hardy kiwi berries (the Aloha Annie variety, (farmer says Ripe when Wrinkled and Squishy--handle gently! Use squished ones in smoothies--super nutritious!), sweet potatoes (for budget reasons, we accepted ones with spots that need to be cut off; store in a cool dry place and cut when you are ready to use them, and from elsewhere, New Zealand apples, cranberries, CA cauliflower and carrots; tomatoes of some sort and Peruvian bananas.The extra fruit shares may includegreen seedless grapes (a bit of "ambering" only makes them sweeter!,) Bartlett pears, a pomegranate, Valencia oranges and plums--a hard autumn variety that are juicy inside now!.

SO...let's start with the pumpkin - I slice it in half (stem to bottom) and scoop out the stringy stuff and seeds. Place each half (cut side down) on a dish (I use a stoneware jellyroll pan with 1 inch sides) and bake at 350 degrees until done. How long? Depends on the size of the pumpkin. It will be done when the skin is darker, and shiny and you can slice into it with a knife as if you are cutting into butter. Let this cool. Now it will be easy to scoop out the insides. Next you need to mash the cooked pulp (minus the skin). I have done this in a Food Mill but I like doing it in the food processor the best - very fast. Then measure out the pulp and freeze. The amount of each bag depends on what I am going to cook - I take my favorite pumpkin recipes (muffins and pie) and pre-measure the amounts I need for each recipe, then freeze and label for future use.

Bok Choi is one of my favorite veges. I use it in a quick stir fry! Start by cooking 1 pkg. of spaghetti pasta (I often use Italian pasta rather than Chinese pasta for this dish). While the pasta is cooking, Wash and Chop the Bok Choi. You will also want to chop an onion, mince a clove of garlic, and about 1-2 tbsp. ginger root - and perhaps some mushrooms. Into a measuring cup add 1/4 cup Soy Sauce, 1/4 cup water, 1 tbsp. Sesame Oil. Heat your wok and add Canola Oil (about 2-3 tbsp.) Then toss in the garlic and ginger. Almost immediately add the onion and bok choi. Stir and toss the mixture constantly for 2-3 minutes until everything is hot and nearly cooked through. Now add the soy sauce mixture in your meauring cup. Toss veges in the liquid and turn off the Wok. When you drain your spaghetti, toss it in 1 tbsp sesame oil. Then mix with the veges. Dinner is served!