Blue Gate Farm News – Volume II,
Number 27 – October 31, 2006
In
this week’s box:
Beets: Blankoma, Chioggia and/or Golden
Sage (dries easily, is perfect for soups, stews and
holiday dishes and makes a delicious butter-see recipe)
Sunchokes
Sweet Potatoes: Korean Purple (Purple skin with
white interior)
Tapestry
Salad Mix
Featured Recipes (on back): Roasted Jerusalem Artichokes
Sage Butter
What’s up on the farm?
Rain this week: some, we don’t know how much because we stored the rain gauge for the winter so it wouldn’t freeze and break.
Well here we are 23 weeks after the start of our first CSA season. It’s been an exciting and sometimes challenging new venture for us. Not everything went quite as we had planned (like the broccoli and cauliflower crop failures and the small yields of potatoes and onions) but getting to know you all and having the chance to visit with you weekly has truly been the highlight of the summer. We are thrilled that so many of you are staying on for the Winter Share and we hope to see everyone back for the 2007 Season. With this first season under our belts we are already planning next year’s crops and planting schedules, many of which are based on your suggestions. So thank you all for your patience, input, support and willingness to join us on this wholesome adventure we hope you have enjoyed it as much as we have.
The last thing be harvested
this year is the lumpy, bumpy root you will find in your box this week. The sunchoke is
more commonly known as a Jerusalem Artichoke, although
it is actually native to the U.S. it is a root vegetable and a member of the
sunflower family. Sunchokes are extremely versatile because they can be
used raw or cooked, whole, diced, sliced, or julienned. Coarsely chop and steam
them over high heat for 5-7 minutes, and then add your favorite seasonings to
taste. They are excellent diced or shredded in stir-fry dishes, especially when
surrounded by other vegetables and a little extra virgin olive oil. Sunchokes
are also wonderful sautéed, baked or boiled, and seasoned like you might season
a baked potato. When raw, they are a crisp and crunchy addition to a variety of
salads and slaws, or served with a vegetable dip, as a nice addition to a
holiday platter. I recommend you cut them just before you are going to serve
them since sunchokes can discolor quickly. You can also soak them in water with
lemon juice to minimize this oxidation process.
Like potatoes, it's easier to peel off the skin once
cooked, though since most of the nutrients are just below the skin, we prefer
to just scrub them well and leave the skin on.
Sunchokes assist the body in regulating blood sugar
without the big ups and downs like many other carbs. They are high in
iron, potassium and thiamine, low in fat, and feed the healthy bacteria in our
stomachs.
Best from the farm,
Jill & Sean
Cooked this way, Jerusalem
artichokes taste like a cross between turnips and potatoes.
Makes 4 servings
4 cloves garlic, smashed, then chopped
2 1/2 tablespoons extra-virgin olive oil
1 1/2 pounds Jerusalem artichokes
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
1. Preheat oven to 500F.
2. Put garlic and oil in a
microwaveable dish. Cover with a paper towel and cook in microwave oven at half
power for 2 minutes (3 minutes if a low-wattage oven). Set aside.
3. Peel Jerusalem artichokes
and cut into pieces the size of golf balls.
4. Put in a shallow roasting
pan large enough to hold all in one layer comfortably.
5. Strain garlic from oil
(set aside) and pour oil over the chokes.
6. Add salt and pepper and
toss.
7. Cook about 20 minutes
(tossing once or twice) or until tender.
8. Sprinkle on the parsley
(and the garlic if desired) and serve.
Recipe Source: www.tonytantillo.com
Sage Butter
1 tsp salt
Pinch ground pepper
¼ cup fresh
sage leaves
8 TBS unsalted butter, softened
Combine salt,
pepper & sage in a food processor & pulse until finely minced, add
butter a Tbsp at a time mixing until well blended. Can
also be blended by hand. Refrigerate.
This recipe also
makes a delicious spread by replacing the butter with a soft, spreadable cheese.