jan 09 #2

The winter CSA starts on Saturday, January 10. The first Tuesday delivery is on January 13.

We're planning on trying a new system of laying out the produce in bulk for you to select, weigh and package your own things, so remember to bring some bags, large and small. We'll be setting this up on tables in Greenstar's warehouse, across Buffalo St. from the store (see postcard we sent recently for directions, don't worry it's easy to find)

jan 09

CSA members will be getting all of the following, and much more during the month:
Brussels sprouts
Cabbage
Carrots
Kale
Leeks
Onions
Potatoes
Winter Squash

Here are two recipes using a delicious combination of butternut squash and leeks.

Risotto With Butternut Squash And Leeks

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces

4 tablespoons olive oil

6 cups (about) chicken stock or canned low-salt chicken broth

3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)

2 cups arborio rice or medium-grain rice

1/2 cup dry white wine

1/2 cup whipping cream

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Apple, Leek and Butternut Squash Gratin

3 tablespoons extra-virgin olive oil 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried Coarse salt and ground pepper 1/2 cup dry sherry 1 tablespoon chopped fresh sage, plus leaves for garnish 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices 1/2 cup freshly grated Parmesan cheese Directions

Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
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The dogs want to go for a walk.
Stay warm, see you all soon
Lou and Robin