November 18, 2016

Community Supported Agriculture from the farmers at Pike Place Market

Fall Harvest Box Farm to Go

Fuji Apples • 2 lbs. • Martin Family Orchards, Orondo

Apples will last longer if kept in the refrigerator, but can also be left at room temperature. These apples are delicious on their own but also make a great addition to stuffing, salads, pies, and other deserts!

D’Anjou Pears • 2 lbs. • Martin Family Orchards, Orondo

Just like apples, pears will last longer if kept in the refrigerator, but can also be left at room temperature.

Cranberries• .75 lbs. • Starvation Alley, Long Beach

Store in the refrigerator if you plan to use within one week or freeze them for later. Sweet Potatoes • 2 lbs. • Lyall Farms, Grandview

Store potatoes in a cool, dark place with good ventilation– don’t refrigerate. Sweet potatoes can be mashed, roasted, or even used to make a sweet potato pie!

Alaskan Bloom Potatoes• 3 lbs. • Nash’s Organic Produce, Sequim

Store potatoes in a cool, dark place with good ventilation– don’t refrigerate. These potatoes are similar in flavor to a Yukon gold—perfect for mashing or roasting.

Acorn SquashAlvarez Organic Farm, Mabton

Store for up to a month in a cool, dark place. Only refrigerate after cooked or cut. See the preparation tips for roasting squash.

Sugar Pumpkin Thao Farm, Woodinville

Store for up to a month in a cool, dark place. Only refrigerate after cooked or cut. The obvious use for this pumpkin is a homemade pumpkin pie, but the options don’t end there. Check out more of our recommended recipes! Yellow Onions• 2 each • Growing Washington, Everson

Store in a cool, dark place with good ventilation.

Red Italian Cured Garlic• .25 lbs. • Alvarez Organic Farms, Mabton

Store in a dark, well-ventilated area away from onions.

Brussel Sprouts• 1 lb. • Nash’s Organic Produce, Sequim

Store in plastic bag in the refrigerator. Trim ends, remove outer leaves, and rinse before cooking. Green Kale• 1 bunch • Lee Lor’s Garden, Carnation

Store in the refrigerator in a plastic bag. Carrots• 1 bunch • Woodinville Valley Farm, Fall City

Separate greens from carrots. Store separately in refrigerator, loosely wrapped in plastic bag. Herb’n Turkey Rub• 1 each • Herbn’FarmNW, Seattle

The perfect herb mix for your Thanksgiving meal! It can be used for the turkey, roasted vegetables, stuffing , and much more.

What’s Fresh This Fall

GROWING PRACTICES KEY:

No Spray Certified Organic Integrated Pest Management

SPOTLIGHT ON: Brussel Sprouts

Brussel sprouts are native to the Mediterranean, but were

cultivated in Belgium in the 13th century before making

their way to the Unites States in the 18th century. They are

closely related to cabbages, broccoli, kale and other brassi-

cas. The sprouts, which are the forming leaf buds, are

packed with vitamins (A, C, K, and B) and are also speculat-

ed to contain anticancer properties. It is that cancer-

fighting characteristic that can give Brussel sprouts a pun-

gent odor when overcooked. To prepare your Brussel

sprouts, trim the ends, peel away any discolored outer

leaves, and rinse. We recommend cutting large sprouts in

half, tossing with oil and spices and roasting in the oven.

However they are also delicious when thinly sliced and en-

joyed raw in salads. Check out our recommended recipes!

SPOTLIGHT ON: Winter Squash

You will find two varieties of winter squash in your Fall

Harvest Box, pumpkin and acorn squash. It may be hard

to believe but these squash are actually the same spe-

cies, just a different variety. Winter squash is an incredi-

bly diverse species as it has been cultivated and domes-

ticated over a vast geography, covering wet and dry are-

as of Central and North America.

To cook, carefully cut the squash in half and scoop the

seeds out into a separate bowl. Place the squash halves

cut face down on a roasting pan and roast at 375⁰ until

tender (about 20-30 minutes). The seeds make a deli-

cious and healthy snack as well! Just separate the seeds,

toss with oil and spices and lightly toast them in the ov-

en. You can also roast the squash whole if you don’t

want to bother with cutting, it will just take a bit longer.

MEET THE PRODUCER: THAO FARM

FALL PRODUCE SPOTLIGHT

Bao and Thai, owners and farmers of Thao Farm, grow a wide variety of flowers, vegetables, and raspberries on farmland in Duvall and Woodinville. Bao and Thai came to Washington, fleeing hostile living conditions in Laos after the Vietnam War. At first they held a wide variety of jobs until they found that they could put their farming skills that they acquired growing up in Laos to good work. They began farming for other businesses, but eventually started their own farm and have built it up from there. They have been selling their flower bouquets and produce at Pike Place Market since 1991. Their daughter Lue has become increasingly involved in the family’s business and is excited to share her experience with photography, design and working with customers. Thao Farm sells at Pike Place Market year round offering beautiful holiday flower arrangements during the colder months and fresh flowers and produce during the summer and fall.

INGREDIENTS 1 large (or 2 small) winter squash 1/2 cup (120 ml) extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 bunch kale 1/4 teaspoon ground cinnamon 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg

Pinch ground cloves Pinch cayenne pepper 1 tablespoon light brown sugar 1 1/2 cups pecans 2 tablespoons maple syrup 1 tablespoon whole grain mustard 1 tablespoon sherry vinegar 1 cup dried cranberries or cherries

DIRECTIONS

If using a winter squash with uneven skin, such as acorn, slice squash in half lengthwise, scrape out seeds, and slice into 1/2 inch thick slices. If using a winter squash with a smooth peel, such as butternut, peel, cut into quarters, de-seed, and cut into 1/2 inch cubes.

Adjust oven rack to center position and preheat oven to 400°F. Toss squash pieces with 2 tablespoons olive oil and season with salt and pepper. Arrange in a single layer on an oiled baking sheet. Bake until squash is tender throughout and well browned around the edges, 30-45 minutes. Remove from oven and allow to cool completely before attempting to remove from pan. Transfer squash to a large bowl. Set aside.

Meanwhile, destem kale (discard stem), cut leaves into bite size pieces and place in large bowl. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and massage until well-coated in oil. Transfer to a baking sheet and bake until wilted and crisp in some spots, about 10 minutes. Remove from oven and transfer to bowl with squash.

Combine cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar in a large bowl. Add nuts and 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer to a rimmed baking sheet and bake until toasted, about 5 minutes. Remove from oven, allow to cool slightly, then add to bowl with squash and kale.

In a medium bowl, whisk together maple syrup, mustard, and vinegar. Whisking constantly, drizzle in remaining 1/4 cup olive oil. Season to taste with salt and pepper.

Add cranberries to bowl with squash, kale, and nuts. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature warm before serving.

Serves: 6

Source: www.seriouseats.com/recipes/2015/11/roasted-squash-kale-make-ahead-spiced-nut-cranberry-maple-recipe.html

Kale and Roasted Winter Squash Salad

MEET THE PRODUCER: NASH’S ORGANIC PRODUCE Nash Huber, owner of Nash’s Organic Produce, grew up in the Midwest

with a strong family tradition of farming. In the 60’s, he traveled to the

west coast and found his new home in the fertile land of Sequim on the

Olympic Peninsula. He started farming on rented property and selling

his produce at local farmers markets in the area. In the 90’s he formally

purchased land and has continued to grow and diversify his business

every year. Today Nash’s actively farms a total of 400 acres, including

vegetables, berries, orchard fruit, grain, and organic seed, with another

200 acres in fallow and hay. Nash’s Organic Produce can be found at

multiple farmers markets on the Peninsula and Seattle, including Pike

Place Market’s Summer City Hall Market (June-October). You can find a

list of their current markets and more information on their website:

nashsorganicproduce.com/index.html

INGREDIENTS

1 pound Brussels sprouts, trimmed 1 large sweet potato (1 pound) 2 cloves garlic, smashed 1/3 cup olive oil

1 teaspoon cumin 1/4 or 1/2 teaspoon Turkey Herb Mix 1 teaspoon salt pepper to taste tablespoon red wine vinegar fresh thyme, to garnish

DIRECTIONS Preheat your oven to 400 degrees F. Trim your Brussels by cutting off the little brown end. If there are any yel-low leaves, pull them off. Cut any large ones in half. Add to a large bowl. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl. Smash 2 cloves of garlic and add it to the bowl. Pour 1/3 cup olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray. Pour the veggies onto the pan. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you have it. Eat hot!

Adapted from: thefoodcharlatan.com/2015/11/23/roasted-sweet-potatoes-and-brussels-sprouts-recipe/

Roasted Sweet Potatoes and Brussels Sprouts

Serves: 6-8

INGREDIENTS 2 large ripe pears, peeled, cored, and cut into 1/2-inch cubes 14 tablespoons unsalted butter, cold 1/2 cup maple syrup 1 teaspoon vanilla extract 2 teaspoons ground ginger

1/2 teaspoon ground cinnamon 3.5 cups pumpkin puree 1 1/4 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 cup walnut pieces

Serves: 8

DIRECTIONS

In a nonstick skillet over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices and cook until the pears are tender, 9 to 10 minutes. Add pumpkin and cook for 1 to 2 minutes. Remove from the heat.

Place the flour, brown sugar, and remaining butter in a bowl. With your fingers, work the butter into the dry in-gredients until large crumbs form. Add the walnuts and combine well.

Heat oven to 375° F.

In a 9-by-13-inch baking dish, spread the pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown and bubbling, about 40 to 50 minutes. Serve warm.

Source: www.realsimple.com/food-recipes/browse-all-recipes/caramelized-pumpkin-pear-crumble

Caramelized Pumpkin Pear Crumble

Additional recipes:

Cranberry Sauce with Apples and Cinnamon—www.culinaryhill.com/cranberry-sauce-with-apples-and-cinnamon/

Pumpkin Pie— www.bonappetit.com/recipe/best-pumpkin-pie

Apple Galette with Maple Whipped Cream—www.bonappetit.com/recipe/salted-butter-apple-galette-with-maple-whipped-cream

Pumpkin Spaghetti with Garlic Kale— pinchofyum.com/creamy-pumpkin-spaghetti-with-garlic-kale

One Pan Mashed Potatoes— www.bonappetit.com/recipe/one-pan-mashed-potatoes

Quinoa Salad with Roasted Squash—www.delish.com/cooking/recipe-ideas/recipes/a44963/quinoa-salad-with-roasted-squash-dried-cranberries-and-pecans-recipe/

Cider Roasted Vegetables—www.realsimple.com/food-recipes/browse-all-recipes/cider-roasted-vegetables

Maple Roasted Brussels Sprouts—www.wholefoodsmarket.com/recipe/maple-roasted-brussels-sprouts-pumpkin-seeds

Spiced Sweet Potato Wedges—www.realsimple.com/food-recipes/browse-all-recipes/spiced-sweet-potato-wedges

Kale and Caramelized Onion Stuffing INGREDIENTS

1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread 1/2 cup olive oil, divided 3 tablespoons unsalted butter, divided 3 medium yellow onions, thinly sliced in half-moons Kosher salt 1/2 teaspoon sugar or honey

2 tablespoons sherry vinegar 1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks 2 garlic cloves, minced 2 cups vegetable, chicken or turkey broth, divided Red pepper flakes, to taste 2 tablespoons sherry

DIRECTIONS

Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well. Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on sheet, then tip back into that large bowl.

Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large saute pan over low heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat possible, let them cook undisturbed for 15 minutes. Remove lid, raise heat to medium/medium-high, add sugar and 1 teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add 1 table-spoon sherry vinegar and use to scrape any stuck bits off bottom of pan, then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the same method. Add onions to bowl with croutons.

Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.

Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 15 to 20, until gold-en and crisp on top.

Do ahead: Each part of this (the croutons, the onions and the kale) can prepared up to 3 days in advance, and as-sembled and baked when needed. Keep the croutons at room temperature in a container or bag. Keep the onions in the fridge, as well as the kale and broth mixture.

Adapted from: www.smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/