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.
Well our blog does not have to be all about cooking the vegetables in our share. It is also important that we have some fun. One of our members told me what to make with the pear cider while someone else alerted me to Kaletini... yes a kale martini! Why not give it a go and if you need a guinea pig to try them out, I work at the barn tonight until seven.
Jeff's Pear Cider Cocktail
Mix together pear cider with a shot or two of vodka and a squeeze of lemon juice. Rim a glass with cinnamon and pour the mixture over ice. This one sounds yummy! Jeff says you can heat this as well and pour it into a thermos and bring with you on a cold day.
Stir into juice:
Serve on ice
The leftover pulp works great as a side dish, just add a little salt and serve as a salad, or stir fry with chopped onion, salt and chili.
Recipe from: Kale Effect
"About two weeks ago, my Tuscan kale plant disappeared. More precisely, the upper two-thirds of it did. My girlfriend and I, who have tried our hand at gardening this year in the small patch of dirt in our front yard, discovered the formerly two-foot-high plant reduced to a ragged stump, the portion with all the leaves apparently ripped off during the night.
Lest this appear the ultimate yuppie sob story, I should say that we weren't exactly shocked. We live on a block in Columbia Heights whose wonderful diversity carries its share of risks. Our neighbors include a handful of wildly energetic children who love to run into our house and demand impromptu lessons on our guitars; maybe they got restless and took it out on a strange-looking plant? We live within a three-block radius of three different clusters of bars; a drunken passerby could easily have been the culprit. Or maybe someone simply got hungry.
In any case, we wrote it off as lost, a casualty of the urban environment in which we knew fenceless gardening to be a risk.
And then, over the weekend, we found this wet note sticking out from under a flowerpot:
Attached to the back was a $25 gift card to Ace Hardware, where we plan to restock our gardening supplies in the spring. Never has my faith in humanity been more emphatically restored.
Kale thief, if you're reading this, all is forgiven and then some."
Top photo by Sigfrid Lundberg via Wikimedia Commons
Article from Washington City Paper
It is definitely pie season at the moment. With the amount of apples available, why not try your hand at making a pie. The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven. Some apples just don't make good pies. They're too sweet, too mealy, too tart. They disintegrate when you cook them, they release too much liquid, they just taste funny. Firm apples usually work best in a pie. Choose one or more of these varieties, and you're sure to get great results:
I'm not totally sure if Bishop's have all these varieties but I know they have some. Good luck and happy baking!
Cinnamon Apple Pie
Serves 6-8; 1 9-inch pie
In a food processor, using a metal blade, pulse your flour, sugar and salt together.
Add in cold, cubed butter and pulse.
Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don't have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It's very important to work with cold dough.
In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you're left with 1/2-inch and fold excess under the edge of the pan.
Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
Pour apple mixture into pie pan and cover the top of apples with pats of butter.
In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn't a steam buildup inside the pie).
Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
Brush egg mixture all over the top of crust and sprinkle with sugar.
Bake for 50 minutes, or until crust is golden brown.
Recipe adapted from Moms Who Think
Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. It does taste like radicchio although the color differs.
Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven't gotten as much sunlight.
Greens are so good for us and escarole is not different. It is high in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked.
I often make escarole with white beans which is delicious and really quite healthy. I'll post that recipe later for our gluten free members. It is delicious but here is a different way to cook it. It is beautiful to look at and totally wonderful to eat!
Linguine with Escarole & Shrimp
Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.
TIPS & NOTES
Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.
I think this recipe looks like true comfort food. This is a savory pie which reminds me of what my mom used to make.
Preheat oven to 400 F. Grease a 2-quart casserole dish.
In skillet, heat oil over medium. Add chicken and sauté for 4- 5 minutes. Remove chicken and set aside.
Add onion, garlic, squash and tarragon to the skillet and cook over medium for 5 minutes.
Return chicken to pan. Stir in flour. Gradually add chicken stock and milk stirring constantly while adding the liquids. Bring mixture to a boil over medium high to thicken the sauce for about 3 minutes.
Stir in peas. Place the chicken vegetable mixture in the casserole. Cut puff pastry to fit the top of the casserole. Place pastry on top of chicken vegetable mixture. Brush pastry with the egg. You will not use all of the egg.
Bake for 15-18 minutes.
Today's pickup will be receiving Butterkin Squash, a new vaietyof winter squash which makes its debut this fall. How lucky are we to be some of the very first retail customers to try this? Here is what butterkinsquash.com says:
"Butterkin provides the perfect blend of sweet and buttery flavors promising you the buttery cream of the crop when it comes to squash.
The delicious flavors of Butterkin make this new squash a flavorful addition to soups, pastas, pies and salads. Its creamy and smooth texture makes it extremely versatile and excellent for baking, roasting and steaming.
Butterkin is very nutritious too! Not only is it fat-free and cholesterol-free, each serving offers 12% of your recommended daily dietary fiber. Butterkin also contains potassium and is a good source of vitamin A. (Based on 3/4 cup or 116 grams.)"
Butterkin was developed by Hybrid Seeds in New Zealand for its distinctive sweet and buttery flavour and texture. It measures about 6-to-7.5 inches in diameter and weighs between 2-to-4 pounds.
Maple Bacon Butterkin Squash
Preheat oven to 425 F.
Break stem off of Butterkin squash by tapping it against the countertop, then wash well. Cut in half slicing through the stem end. Cut each half into 4 pieces.
Scrape seeds out of each section using a large tablespoon.
Rub each piece with olive oil and season with salt and pepper.
Place on baking sheet and roast in oven for 20-25 minutes.
Remove squash from oven and divide bacon evenly between the pieces of squash.
Drizzle maple syrup and sprinkle pecans over the pieces and return to the oven.
Bake another 10-15 minutes.
One of our members shared a recipe she found which uses collard greens. Here's what she said...
"I found this recipe on Allrecipes.com last year to use the collard greens. It is truly good and very hearty. My husband really liked it. I made it alot last fall and winter."
1. Place water and kielbasa into a soup pot, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 30 minutes. Stir in diced potatoes, and simmer 15 to 20 minutes more. Add greens and beans, simmer for 20 minutes longer.
2. While the greens and beans are cooking, place a saute pan over medium heat. Stir in the bacon, and cook to melt out some of the fat. Sir in the garlic, onions, and bell pepper; cook until the bacon is almost crisp. Drain off as much grease as you can, and add the mixture to the simmering soup, and cook an additional 15 to 20 minutes. Season to taste with salt and pepper.
Printed from Allrecipes.com 10/9/2014
Each year I suggest to Brad that we grow okra for the shares. It is a wonderful vegetable which does not need to be slimy if cooked properly. It lends itself well to middle-eastern spices and I know that many people in the south eat it in soups and fiy it. The following article from The Washington Post may not help my cause but I thought it was amusing:
" HEAVILY ARMED DRUG COPS RAID RETIREE'S GARDEN, SEIZE OKRA PLANTS
Georgia police raided a retired Atlanta man's garden last Wednesday after a helicopter crew with the Governor's Task Force for Drug Suppression spotted suspicious-looking plants on the man's property. A heavily-armed K9 unit arrived and discovered that the plants were, in fact, okra bushes.
The officers eventually apologized and left, but they took some of the suspicious okra leaves with them for analysis. Georgia state patrol told WSB-TV in Atlanta that "we've not been able to identify it as of yet. But it did have quite a number of characteristics that were similar to a cannabis plant."
Indeed! Like cannabis, okra is green and it has leaves."
Don't you just love sweet potatoes? My husband's grandmother always had them baked and cooling on the top of the stove for a quick snack. Not only are they delicious, but they are also good for you.
Orange-fleshed sweet potatoes may be one of nature's unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. This benefit may be particularly true for children. Sweet potatoes don't have to take a long time to prepare. Cutting them into 1/2-inch slices and Healthy Steaming them for just 7 minutes not only brings out their great flavor but helps to maximize their nutritional value. And you can add cinnamon, nutmeg, and/or cloves for extra flavor and nutrition.
Now I know that the following recipe does not include steaming but I thought it looked delicious.
In a Dutch oven, saute the celery and onion in oil until tender. Add the remaining ingredients (except the apple) and bring to a boil over medium heat.
reduce the heat and keep the soup at a simmer for 25-30 minutes, or until the potatoes are tender.
Discard the bay leaf and cinnamon stick. Cool slightly, then process the soup in a blender or food processor until smooth. return to a pan and heat through. Serve in bowls with garnish.
Recipe adapted from Taste of Home
And finally a silly quote:
"Said Aristotle unto Plato,
'Have another sweet potato?'
Said Plato unto Aristotle,
'Thank you, I prefer the bottle.'"
Owen Wister (1860-1938) American novelist
What's great about fall? Pumpkins are in season! I also think we might just get one in our share. I absolutely love everything about pumpkin and all the endless recipes you can make with it. While some fancy recipes might take a while to prepare, this delicious smoothie can be made in just a few minutes!
Yields: 1 serving
Instructions: Put all ingredients in a high-speed blender and blend until smooth. Serve and enjoy!
Thank you Young and Raw for this recipe!