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Recipes: Bittersweet Roasted Radicchio with Ricotta & Dates, Kabocha Gluten-Free Cornbread
Please send your reflections on the season via our season-end survey. Its a few quick questions, we'd love to hear from you.
Weekly Harvest
Week 26: Oct 30th & Nov 1
KABOCHA SQUASH -- 1 CT
POTATOES -- 2LB (small) - 2.5 LB (full)
ROMANESCO, BROCCOLI OR CAULIFLOWER -- 1 CT
GOLDEN OR RED BEETS -- 1 BU
Beets will go well with radicchio and/or kale. So good quick pickled for sandwiches and salads! They also hold their color so well in roasts. And don't forget the greens-- saute or blanch them and add them to a soup or stir fry.
RADICCHIO, Castelfranco - 1 CT
Check out 16 ways to use radicchio at Food52. We love mixing radicchio with salad and sautéing it with balsamic and/or orange zest. See recipe below.
KALE -- 1 BU
** GREEN for fulls, PURPLE for smalls
CILANTRO -- 1 BU
Fulls only
RADISH, BULK -- 1/2 LB
Salad Lovers Add-On : SALAD MIX
EGG Add-On : Done for the season
STAFF SPOTLIGHT
Meet Jenna!
Where are you from, Jenna?
Sugar Grove, Ohio
How long have you been farming? (At Camas Swale and in total)
Five years farming, just this season at Camas Swale
Why did you want to work on a farm/ What do you love about farming?
I see it as a political statement: I like to know where my food is coming from as well as what we serve to others. I like harvesting fresh food and being in tune with the seasons.
What is your favorite crop to harvest and why?
Cucumbers, because it’s fun to work your way up the whole vine.
What are some delicious things you’ve been cooking lately with the farm produce?Gochujang-marinated eggplant and spicy butternut squash soup
Which wildlife sightings do you love most on the farm? (plant, animal, or otherwise?)
I like when we see extra girthy earthworms
What is your hidden talent/biggest hobby outside of farming?
My biggest hobby is seeing live music.
If you were a vegetable, which one would you be and why?
A heatless habanero- I’m a lot sweeter than I look.
Bittersweet Roasted Radicchio With Ricotta & Dates
Adapted rom Food 52
2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 teaspoon salt and pepper, plus more to taste
1 pound radicchio, cored and coarsely chopped
3/4 pound fresh ricotta
1/2 cup mint, dill, and/or parsley, for garnish
1/2 cup chopped, toasted walnuts, for garnish
Preheat the broiler. In a large bowl, whisk together the vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper.
Put radicchio and dates in a baking dish (I use a 9- by 13-inch or an 8- by 8) and toss with remaining 2 tablespoons oil. Be sure to bury the dates a bit—you don't want them to burn under the heat of the broiler.
Broil the radicchio 5 to 6 inches from the heat source, turning occasionally, 6 to 8 minutes (you're looking to char and brown the leaves). Monitor closely so the radicchio doesn't burn.
Add the hot radicchio and dates to the bowl of the dressing and toss gently to coat. Cover the bowl and marinate, tossing occasionally, for at least an hour. Then remove the garlic cloves.
Spread or dollop the ricotta over a serving platter. Season with lemon zest, salt, and pepper.
Spoon the radicchio and its marinade over top. Sprinkle with torn mint, dill, and parsley; top with chopped toasted walnuts. Sprinkle with more lemon zest, salt, and pepper. Serve with bread!
Kabocha Gluten-Free Cornbread
From the Vegan Chef
1 cup brown rice flour
1 cup cornmeal
2 T. cornstarch or arrowroot
2 t. baking powder
2 t. baking soda
1/8 t. salt
1 cup Kabocha squash (or other winter squash), prebaked or steamed, and pureed
cut in half, scoop out seeds, place the halves face down on an oiled baking sheet. Add water to the pan and roast at 400F for about 30 minutes.
1 cup apple juice, water, or non-dairy milk of choice
3 T. maple syrup
2 T. safflower oil
Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside.
In a small bowl, sift together the brown rice flour, cornmeal, cornstarch, baking powder, and baking soda, and set aside.
In a medium bowl, place the remaining ingredients, and whisk well to combine.
Add the dry ingredients to the wet ingredients, and stir only until well blended with no visible lumps.
Pour the batter into the greased baking pan, and bake at 400 degrees for 20-25 minutes or until golden brown on top and an inserted toothpick comes out clean.
Allow to cool slightly before cutting into 9 pieces.
Yield: One 9-inch square or 9 pieces
Calendar
Last Egg Delivery
October 9th / October 11th
Last Summer CSA Delivery
October 30th / Nov 1
First Fall CSA Delivery
November 6th
ABOUT PICKING UP YOUR CSA
Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.
HOW TO PICK UP YOUR CSA
#1: Sign-in! the golden rule
Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name.
This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week.
#2: Locate your shares
Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).
#3: Unpack your tote & stack the empties
Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time.
USING THE WEEKLY SWAP BOX?
Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.
UNABLE TO FIND AN ITEM?
(Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.
SOMEONE ELSE PICKING UP FOR YOU?
(Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration.
CSA FAQS PAGE
Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page.
VACATIONS
Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit.
REDEEMING YOUR VACATION CREDIT
Go to our Online Store to see what our availability is for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks!
NEWSLETTER ARCHIVE
Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer.
ADDITIONAL QUESTIONS
If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com.
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