Recipes for 1/21/10

Conventional Ron’s Burgundy Potatoes – Weiser Family Farm Tehachapi, CA
Named after Weiser Family Farm’s favorite weatherman, these potatoes although not exactly burgundy in color, have more of a smooth dark pink skin with a completely reddish interior and nutty flavor.  They are waxy and perfect for dishes such as gratin or soup since they hold their shape really well.  Try alternating slices with Yukon gold potatoes in a gratin dish for a splash of color!

Organic Baby Red Beets – Coke Farm San Bautista, CA
They’re back!  There was a bit of a gap for a few weeks while these baby beets were growing underground, but now they’re here!  Small and intensely colored these baby bulls blood beets (their variety name) have a wonderful, sweet and earthy flavor that intensifies when they are roasted.  Just remember that when you roast them, to just trim the tops off (save and add to soups, stews or a sauté!) and leave the skin on the beat when roasting.  This prevents the beet color from bleeding.  When fully cooked, the beet skins should peel off easily by rubbing between paper towels.

Organic Meyer Lemon – Coke Farm San Bautista, CA
Meyers are in season and plentiful!  I used to think that citrus was a summer crop but little did I know that most varieties, especially tangerines and mandarins actually peak in the winter.  That’s great news for all of us because there’s nothing like the flavor of bright citrus to perk you up in the middle of winter.  There’s a wonderful and easy recipe from Suzanne Goin for roasted apples in her “Sunday Suppers at Lucques” cookbook that I love to add meyer lemon zest too.  That book is one of many favorite cookbooks in my collection - very inspiring seasonal cooking from one of America’s most talented chefs. 

Organic Leeks – Coke Farm San Bautista, CA
Donned by the Welsh on St. David’s day every March 1st, it’s true origin is now lost in myth and legend.  Although obscured these days, I wouldn’t rule out that part of it is because it was easy to grow, and is a tasty ingredient in the traditional Welsh broth, cawl.  All history aside, leeks have a very mild onion flavor that sweetens and mellows even more as it cooks.  Don’t forget to get into each layer to make sure there isn’t sediment trapped – you wouldn’t want gritty braised leeks!

Organic Butternut Squash – Coke Farm San Bautista, CA
Hands down, this is many of our customer’s favorite squash and for good reason!  It develops a rich, sweet flavor when cooked and is also versatile, going into many soups, gratins, purees and is also a great substitute for pumpkins in pie.  I love to experiment with butternut, but I also love to microwave a small wedge in a bowl with a pat of butter, wrapped in plastic.  When it’s tender, all it needs is a little salt and some brown sugar.  Yum!

The Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola (Ogden, UT)

The Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola (Ogden, UT) and Creminelli Tradizionale Sausage (Springville, UT)

The Omnivore PLUS Basket also includes: Morgan Valley Lamb Shoulder Chop (Delta, UT)

Customers who opted for additional fruit will be receiving: Organic CCH Citrus Daisy Tangerines/Mandarins (Riverside, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Garlic roasted beets and potatoes
serves 2-4

1lb baby beets, trimmed and scrubbed clean
1lb fingerling potatoes, cut into quarters
1 small red onion, halved and cut into 1 inch pieces
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 ½ teaspoon salt
1 tablespoon Italian parsley, roughly chopped
Freshly ground black pepper to taste
Crumbled Feta Cheese to serve

1. Preheat your oven to 425 degrees.  Line a baking sheet with parchment or use a silicon mat. 
2. Place the beets, potatoes, garlic, and onion in a large bowl and toss to incorporate.  Drizzle in the olive oil and toss to coat.  Season with salt and pepper and toss again.  Transfer to the baking sheet and spread in an even layer.  Roast for 30-45 minutes, stirring every 15 minutes until tender.  Once cooked, remove from the oven and peel the beets between a paper towel, place in a serving dish and top with feta, parsley and an extra drizzle of olive oil.  Serve immediately.

Braised leeks with lemon
serves 2-4

1lb leeks, tough outer leaves removed, split lengthwise and cut into 4 inch half logs
2 tablespoons unsalted butter
1 cup chicken stock
1 teaspoon freshly grated meyer lemon zest
juice of ½ meyer lemon
salt and freshly ground white pepper to taste

1. Submerge and soak leeks in cold water for 15 minutes, rubbing occasionally to help dislodge any grit.
2. In heavy skillet or cast iron pan, melt butter over medium high heat.  Remove the leeks from the water and lightly pat dry.  Add to the pan, cut side down and sear for about 4 minutes.  Add the stock, salt and pepper to taste and zest and allow to come up to a boil.  Bring the heat down to a simmer and cover.  Braise 10-20 minutes or until very tender.  When cooked, squeeze the juice from half a meyer lemon over the top.  Serve immediately, preferably with poultry or fish to compliment.

Butternut squash lasagna
serves 6-8

1 tablespoon extra virgin olive oil
1-2lb butternut squash, peeled, seeded and cut into 1 inch cubes
salt and freshly ground white pepper to taste
½ cup water
¼ cup butter
¼ cup all purpose flour
3 ½ cups whole milk
pinch nutmeg
¾ cup lightly packed fresh basil leaves
12 lasagna noodles
2 ½ cups shredded whole milk mozzarella
1/3 cup grated parmigiano reggiano

1. Heat the oil in a large, heavy skillet over medium high heat.  Add the squash and toss to coat.  Season with a little salt and pepper.  Pour water into the pan, cover and simmer over medium low heat until the squash is tender, stirring occasionally for about 20 minutes.  Cool slightly and transfer to a food processor – blend until smooth.  Check the squash for seasoning, adding more salt and pepper if needed.
2. Melt the butter in a heavy medium sized saucepan over medium heat.  Make a roux by adding the flour and whisking for 1 minute.  Gradually whisk in the milk, adding in a slow steady stream and bring to a boil over medium high heat, whisking every so often.  Once it’s at a boil, reduce the heat to medium and simmer until it thickens slightly, whisking often as it is thickening, about 5 minutes.  Whisk in the nutmeg and remove from heat.  Cool slightly and transfer half the sauce to a blender.  Add the basil and blend until smooth*.  Return the basil sauce to the remaining sauce in the pan and stir to combine.  Check seasoning once more.
3. Prepare lasagna noodles following package directions, coating the noodles with a little olive oil to prevent from sticking to each other and set aside.
4. Lightly butter a 13x9 inch glass baking dish.  Spread ¾ cup of the sauce over the baking dish.  Arrange 3 lasagna noodles on the bottom of the pan.  Spread 1/3 of the squash puree over the noodles.  Sprinkle with ½ cup mozzarella cheese.  Drizzle ½ cup of sauce over the noodles.  Repeat the layering 3 more times.
5. Tightly cover the baking dish with foil and bake for 40 minutes.  Sprinkle the remaining mozzarella and parmigiano reggiano over the lasagna.  Continue baking uncovered until the sauce bubbles and the top is golden brown, about 15 minutes longer.  Let stand 15 minutes before serving.

*Take care when blending hot liquids!  Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Butternut squash and sage bake
serves about 4

2 ½ pounds butternut squash, peeled and cut into 1 inch pieces
¾ cup heavy cream
3 sage leaves
2/3 cup finely grated parmigiano reggiano

1. Preheat oven to 400 degrees with the rack in the middle.
2. Toss the squash with cream, sage, 1 teaspoon salt and ¼ teaspoon pepper in a 2 quart shallow baking dish.  Bake, covered, 30 minutes.
3. Stir in half of the cheese and sprinkle remainder on top.  Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes.  Let stand 5-10 minutes before serving – the cream will thicken at this time.


Shopping list...

Garlic roasted beets and potatoes

-1lb beets (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1lb fingerling potatoes (1lb included in HALF shares and 2lb included in FULL shares)
-1 small red onion
-1 bulb garlic
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bunch Italian parlsey
-Crumbled Feta Cheese to serve

Braised leeks with lemon

-1lb leeks (1lb included in HALF shares and 2lb included in FULL shares)
-1 package Plugra Unsalted Butter
-1 package Glace de Poulet Gold
-1 meyer lemon (1lb included in HALF shares and 2lb included in FULL shares)

Butternut squash lasagna

-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1-2lb butternut squash (about 2lb included in HALF shares and about 4lb included in FULL shares)
-1 package Plugra Unsalted Butter
-1 package King Arthur All Purpose Flour
-1 half gallon container Winder Dairy Whole Milk
-1 container Frontier Whole Nutmeg
-1 package fresh basil
-1 package Rustichella D’Abruzzo Lasagna Pasta
-1 package Belfiore Firm Mozzarella
-1 small wedge Parmigiano Reggiano

Butternut squash and sage bake

-2 ½ pounds butternut squash (about 2lb included in HALF shares and about 4lb included in FULL shares)
-1 container Winder Dairy Heavy Cream
-1 package fresh sage leaves
-1 medium wedge Parmigiano Reggiano