The Bishop's Orchards CSA Blog is designed to update the shareholders and participants in the program with news from the farm, pictures and videos of what is happening. This is a discussion board for people to ask Bishop's CSA questions and bring ideas and comments to the table! Want to know what to do with an item that you received in your basket last week? Ask us, we're here to help. Bishop's Orchards, providing you with the freshest farm products in Guilford since 1871.
Helloooooo, it has been a while but I have finally caught up on all the chores that did not get done this summer and have some more time to contribute to the blog. I am not sure if you all have any sweet potatoes around but I had some left from my share. Here's what we are making today. I found this recipe on Marin Mama Cooks. She has some fantastic recipes and ideas. Actually my daughter had this soup (perhaps not this recipe) froom the Guilford Food Center and we think this may be as close as we can get. I will let you know how it worked later.
- 2 tablespoons extra-virgin olive oil
- 1 red onion, finely diced (about 1 1/2 cups)
- 2 garlic cloves, minced
- 5-6 sprigs of cilantro, sprigs tied together with a piece of kitchen string
- 3/4 teaspoon ground cumin
- 1/2 teaspoon coarse sea salt Shop
- 1 1/2 teaspoons chipotle in adobo (or more/less if you like)
- 2 large sweet potatoes (also called Garnet yams), peeled and diced into 1-inch cubes (about 6 cups) - To get 6 cups you want to get 2 really large sweet potatoes. I weighed mine and it was a bit over 2.5-pounds. You may want to get a small one as well to slice, pan fry and serve up on top of the soup.
- 6 cups vegetable stock
I used a chipotle paste instead of whole chipotles. To me, it's so much easier than opening up a can and dealing with the mess and hassle of mincing up tiny chiles. All you have to do is insert your measuring spoon and voila, you're done. I also love that I can store the leftovers in the fridge and re-use it again and again.
Let's prep all of your ingredients! I swear that prepping ingredients always saves time when it comes to cooking, because I know I have everything I need for the recipe and it's all ready to go when I start cooking.
Tie up the cilantro sprigs with some kitchen string. Measure out the cumin and salt and put them together in a small bowl.
Dice up your red onion and mince your garlic cloves. I always throw the garlic on top of the onion since they will be going into the pot together.
Dice up the 1 1/2 teaspoons chipotles in adobo or just use the paste that I showed above.
Peel and dice up your sweet potatoes into 1-inch cubes.
Heat the olive oil in a large soup pot or dutch oven over medium heat.
Add in the onion, garlic, cilantro sprigs, cumin and salt. Cook, stirring occasionally until the onions are softened, but not browned, about 6-8 minutes.
Add in the chipotle and the sweet potatoes, and give a quick stir to combine.
Add in the vegetable stock and then turn up the heat to high and let the soup come to a boil, about 8-10 minutes.
When the soup comes to a boil, lower the heat to simmer and let the soup simmer uncovered, until the sweet potatoes are very soft, (just pierce them with a fork) about 10-15 minutes. I made two batches of this soup and my potatoes were very soft at 12 minutes both times. The original recipe said 30 minutes, but I think they might have made the sweet potatoes chunks larger than I did. Timing will vary, so just test the potatoes at 10 minutes to see where they're at.
Before you puree the soup you need to REMOVE AND DISCARD THE CILANTRO, and turn off the heat.
Puree the soup using either a hand held immersion blender or a regular blender. If you're using a blender, you will want to puree the soup in 2 batches, pouring the first pureed batch into a bowl while you puree the second batch. Return both pureed batches to the soup pot after. Tip: If you're using a blender, wipe out the soup pot while you're pureeing the soup, so that you have a nice clean pot to pour the pureed soup back into.
Keep the soup warm until ready to serve.
If you have some leftover sweet potato, try pan frying a few pieces to jazz up the soup. Just peel and thinly slice the sweet potato. Slice up as many slices as you want for each bowl. I usually slice up 2 per bowl. Get out a skillet and add a bit of olive oil. Heat the olive oil over medium heat and then add the sliced potato. Fry till browned on both sides.
Top the pan fried potao on top of the soup for a beautiful presentation.
Thank you to Liza for contributing this recipe to the blog:
This is the fish & roasted veggie recipe I was telling you about. The original calls for tomatoes, so I added the ground cherries to the tomatoes - it was delicious!
This is a recipe I've adapted from Cuisine At Home
Crispy Tilapia & Roasted Veggies
(any thin fish fillet works with this recipe!)
1 cup grape or cherry tomatoes
1 cup ground cherries
2 leeks - only the white part, sliced in 1/2" rounds
1 green bell pepper, cut in strips and then cut strips in half
2 cloves garlic, minced
salt & pepper
4 tilapia fillets (approx 6 oz each)
1 cup panko crumbs
1/2 cup Parmesan cheese, grated
1/2 tsp. smoked paprika
1/2 tsp. cayenne
2 Tbsp. butter, melted
Preheat oven to 450°.
Combine tomatoes, leeks, bell pepper & garlic in a bowl.
Toss in olive oil until coated. Add salt & pepper to taste.
Arrange filets on top of vegetables.
Combine crumbs, cheese, spices & melted butter.
Divide and press crumb mixture evenly over each fillet.
Bake for 15 - 20 minutes or until fillets flake easily with a fork.
Add lemon wedges to each fish and serve immediately.
We’ve had a wonderful pear harvest this season. I’ve enjoyed them fresh, out of hand, served on a cheese board and in salads with blue cheese. Below is one of my daughter’s favorite muffin recipes, from Nigella Lawson’s cookbook Nigella Express.
- 1¾ cups flour
- 2 teaspoons baking powder
- ¾ cup sugar
- ½ cup (packed) plus 2 tablespoons light brown sugar
- 1 teaspoon ground ginger
- 2/3 cup sour cream
- ½ cup vegetable oil
- 1 tablespoon honey
- 2 large eggs
- 1½ cups peeled, cored and finely diced (about ¼-inch) pears
1.Heat oven to 400 degrees. Line a 12-cup muffin pan with muffin papers. In a large mixing bowl, combine flour, baking powder, white sugar, ½ cup brown sugar and the ground ginger.
2. In a large measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs. Pour into the dry ingredients and fold together just until mixed. Add pears and fold again to mix.
3.Divide batter evenly among muffin cups. Sprinkle each with ½ teaspoon brown sugar. Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still a littleYield: 12 muffins.
Roasted Brussels Sprouts with Pears and Shallots
- 1 ripe firm pear
- 1 pound Brussels sprouts, trimmed and halved
- 3 shallots, trimmed
- 4 sprigs thyme
- 1 T plus 1 ½ t olive oil
- Coarse salt and freshly ground pepper
- 2 T fresh lemon juice
1. Preheat oven to 425 degrees F. Core pear and cut into wedges. Place on a large rimmed baking sheet with all ingredients except lemon juice. Toss to combine and spread in an even layer.
2.Roast until Brussels sprouts are tender and browned, 30-35 minutes, tossing sprouts halfway through. Remove from oven and sprinkle with lemon juice. Serve warm.
Recipe courtesy of Power Foods, Clarkson Potter Publishers.
We are all so lucky to be receiving so many apples in our shares each week. Here's a new recipe I thought would taste great. It is adapted from Daniel Humm, Eleven Madison Park, New York City courtesey of Tastingtable.com
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 2 cups all-purpose flour, divided
- 2 Mutsu (Crispin) apples--peeled, cored and sliced into ½-inch-thick rings
- 1 cup lager-style beer (preferably Brooklyn Lager)
- ¼ cup grapeseed oil plus extra for frying *see note below
- ½ teaspoon kosher salt
- 3 large egg whites
1. In a medium bowl, mix together the sugar and cinnamon and set aside.
2. In a medium bowl, add ½ cup of the flour, then dredge the apple rings through the flour, gently tapping off the excess. Place the apples on a plate and set aside.
3. In another medium bowl, whisk together the remaining 1½ cups of flour, the beer, ¼ cup of the oil and the salt. Use a stand mixer (or hand mixer) to whip the eggs whites to stiff peaks, then gently fold the beaten whites into the flour mixture.
4. Pour enough oil into a medium saucepan to fill it by 3 inches and heat the oil over medium-high heat until it reaches 375° on an instant-read thermometer. Dip 2 to 3 apple slices in the batter, then gently slide them into the oil, being careful not to overcrowd the pan. Fry the fritters until they are golden, about 2½ minutes, reducing or increasing the heat as necessary to keep the oil temperature between 365° and 375°. Flip the apples over and continue to cook the other side until the fritters are deeply golden-brown, 3 to 4 minutes longer.
5. Transfer the fritters to a wire rack set over a paper towel-lined baking sheet and repeat with the remaining apple slices. After the fritters have 30 seconds to cool, set them in the cinnamon-sugar and turn to coat, then return to the wire rack to finish cooling. Serve warm.
* Grapeseed oil, which is made by pressing grape seeds, has a high smoke point-- ideal for high-temperature sautéing. Its neutral clean, light flavor is a good choice for vinaigrettes and other raw applications. For sautéing, canola, olive oil or vegetable oil can be used as a substitute; for pan-frying and hard-searing, try peanut oil.
It is with sadness I write the last pickup list for the season. Please do keep posting your recipes to me for the winter. I don't want to lose the momentum we have gathered on the blog so will do my best to keep posting. Personally I have thoroughly enjoyed meeting and reacquainting with you all this season and I look forward to seeing you all next time!
- Apples (Mixed)
- Pears (Bosc)
- Cider (Gallon)
- Maple Kettle Corn
- Apples (Mixed)
- Pears (Bosc)
- Cider (1/2 Gallon)
- Maple Kettle Corn
We get loads of questions about Jonagold apples and Brad thought this was a great description!
"Juicy...crisp...honeysweet with a trace of tartness....these attributes are what makes Jonagold apples so delicious for baking, for pies, and even for frying! Saute them in a little butter and add a touch of cinnamon -- you don't need to add any sugar!"
Good Saturday Moringin CSA'ers!
Yes we have plenty of potatoes in our share. If stored properly they will keep well and for a while. Just keep them well aereated and in a cool place not in the sun. But if you want to use them now have a look at these recipes I found in The Huffington Post. It begins like this...
"We all have a favorite potato soup recipe, right? We find ourselves making the same three over and over again: loaded baked potato soup, potato leek soup and locro de papa. These three dishes are classics for a reason: they are incredibly satisfying and supremely delicious. But we are aware that no rut is a good rut, even if it is a delicious potato soup rut -- so we're vowing to mix it up this soup season.
In case you're not familiar with the trifecta of excellence we mentioned above, we'll break them down. Immediately afterward, we'll launch into the recipes we're going to use to shake up our potato soup routine. Happy soup season, everyone! "
Want to see more? Click the following link and it will take you to all the recipes.
The photos are stunning and they give you links to all the recipes they have photograped. Which one will you make?
I think this sounds just perfect! Thank you to Thekitchn.com for this terriffic recipe and picture.
Pear Vanilla Sparkler
- 1 1/2 ounces strained pear puree (See Recipe Notes)
- 1 ounce Liqor 43
- 3 to 4 ounces Spanish Cava, chilled
- Vanilla bean or pear slice for garnish
Add the strained pear puree and Liquor 43 to a flute glass. Stir to combine. Top with chilled Cava. Garnish and enjoy.
The recipe calls for pear puree, which is simply done in your blender by pureeing a peeled and seeded ripe pear. Or you may substitute pear nectar, but that will make a sweeter cocktail.
I use the Spanish sparkling wine Cava here, but you can subsitute any dry or brut bubbly wine of your choice.
Good morning! Yes I admit it, I still have my cauliflower from last week. It looks great as I stored it well. Like many of the fruites & vegetables (onions, squash, potatoes, apples) that we have gotten in our share it lasts a bit longer than the greens. So my spinach is gone. This morning I found this recipe and think it looks great as I heard the weather may get a wee bit cooler this coming week. So here we go...
1 tablespoon olive oil
1 small onion, chopped
5 cups warm water
2 tablespoons vegetable bouillon*
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 teaspoons curry
1 teaspoon cinnamon
1 teaspoon garam masala
1 teaspoon salt
1. Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
2. Dissolve the vegetable bouillon in the water and add to the pot.
3. Add the remaining ingredients to the pot and stir to combine.
4. Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
5. Using an immersion blender or standing blender, puree all of the ingredients until smooth.
Accompaniments: sour cream or plain greek yogurt.
Recipe courtesey of The Kitchen
Here is Brad's newest recipe for Cabbage.
- - one head of green cabbage
- - 2 tablespoons olive oil
- - kosher salt & fresh cracked pepper
- - season salt (like lowrys – or bon appetite)
- - cooked bacon crumbles and shaved parmesan cheese
Preheat oven to 400 degrees. Slice the cabbage into thick one inch + round slices. Cover your baking pan with tin foil for easy cleanup. Rub olive oil on both sides of the cabbage slices and sprinkle with a good dose of salt, pepper and seasonings. Roast for 45 minutes until the edges are crispy. Top with bacon and parmesan cheese while still warm or pop back in the oven for a few minutes.
Recipe courtesey of Brad via Nobiggie.net