eatwiththeseasons.com Blog

I am so excited to be launching a blog for our CSA! This is where you can find the latest news as well as recipes each week so check back here frequently.
At this time of year, we are gearing up to end this season and also begin planning and strategizing for next season. If there are any additional membership options you’d like to see added to our offerings, now is the time to let us know.
NO DELIVERIES THANKSGIVING WEEK!
We will be taking a break from deliveries November 22nd-26th so please mark your calendars. Regular deliveries will resume the following week.
If you have any upcoming travel plans of your own and haven’t told us, please let us know. Remember, in order to receive a credit on your account for a skipped delivery, we just need notification 7 days in advance from your delivery day. You may also opt to donate your food to our Community Pantry, which always needs donations, particularly this time of year.
END OF 2010 SEASON!
The last week of deliveries this year will be December 13th-17th. We will then take a winter break for 4-6 weeks, depending on the weather and therefore what crops are available. We will announce our resume dates just after the new year.
UPCOMING MORRIS GRASSFED BEEF DELIVERY
The next delivery will happen sometime in November. We are currently planning the exact dates with Joe and will let you know as soon as this is finalized.
UPCOMING SURFSIDE CHICKEN DELIVERY
Like the Morris Beef delivery, we are currently working with Sarah at Surfside on what dates the birds will be available for delivery and will plan for it to be some time in November. Those who have NOT received a delivery and are on our wait list will be receiving a bird. We will email you individually once the schedule is set.
*Due to the overwhelming demand for Surfside’s chicken, Sarah was only able to deliver to everyone on our waitlist one time this year. She plans to raise hundreds more chickens next year, though, so we will be able to set up a regular bi-weekly delivery schedule in 2011.

TLC RANCH GOING OUT OF BUSINESS
In case you haven’t heard the news, TLC Ranch is closing their doors at the end of November for good. There are several reasons why they have made this decision and Rebecca does an excellent job of explaining on her blog, which can be read at http://www.honestmeat.com.
They are selling the last of their pigs at a discounted rate. If you are interested, here is the basic info:
TLC Ranch has one last round of pigs for sale as halves and wholes. These pigs were all raised on organic pasture or in the woods, supplemented with organic grains, and organic fruits & veggies picked up from local farmers. They were never given antibiotics. The pigs will be harvested on November 10th and delivered to the butcher on Friday Nov. 12th. You can choose between these two butchers: Willow Glenn Meats near San Jose or Rib King in Soquel.

Here are the options:

Gilt half, around 100 pounds hanging weight, $6.00/lb.
Gilt whole, around 200 pounds hanging weight, $5.50/lb.
Sow half, around 200 pounds hanging weight, $4.50/lb.
Sow whole, around 400 pounds hanging weight, $4.00/lb.

The gilts are 7-8 month old females and the sows are two year old females with considerably more fat marbling and backfat, great for those who want to make lard and lots of sausage. Due to the large size, the sows will have to be skinned, so you won’t get any skin-on roasts, belly, etc. All the gilts and sows are heritage breeds, either Tamworths, Gloucester Old Spots, or crosses of those two breeds. Deposits can be paid on our website at www.tlcrancheggs.com
Further info can be found here: http://www.tlcrancheggs.com/products.html#faq
If you have any specific questions about purchasing a pig, please email Rebecca and Jim directly at tasteslikechickenranch@yahoo.com.
RECIPES
Blanched Rapini (Broccoli Raab)
adapted from Cook’s Illustrated
Using a salad spinner makes easy work of drying the cooled blanched rapini.
1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt
Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of the following recipes.
Rapini with Garlic and Red Pepper Flakes
2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)
Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.
Vegetable Soup
by Mollie Katzen

1 large potato, scrubbed and diced
2 cups chopped onions
2 cups chopped cabbage
½ lb mushrooms, sliced
1 large stalk celery, minced
6 cups water
2 tsp salt
2 bay leaves
3 to 4 medium sized ripe tomatoes
1 ½ cups tomato juice
6 medium garlic cloves, minced
1 medium-sized zucchini, diced
5 scallions, minced
Fresh ground black pepper

1. Combine the potato, onion, cabbage, mushrooms, celery, carrot, water, salt and bay leaves in a soup pot. Cover and bring to a boil. Lower the heat, and simmer, covered, for about 20 minutes.
2. Meanwhile, core the tomatoes and gently drop them, whole in to the simmering soup. After about 20 seconds, fish them out with a fork. Pull off their skins, cut them open, and squeeze out and discard the seeds. Mince the remaining pulp and add them to the soup along with the tomato juice. Simmer another 20 minutes.
3. Add garlic, zucchini and scallions and simmer for about 10 more minutes. Season to taste with pepper and top with fresh herbs if desired.

*This recipe is also great with bell pepper, cauliflower, broccoli or any other of your favorite vegetables. Add beans for a heartier soup if desired.

Brussel Sprout Salad with Mustard Dressing and Maple-Glazed Pecans

Nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed

Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
Apple Galette
From Sunset Magazine

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
1/2 cup walnuts
2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 large egg, beaten to blend with 1 tablespoon water

1. In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.
2. Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.
3. Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it’s foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.
4. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).
5. Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
6. Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.