We recently had the pleasure of welcoming Whole Foods Market to our farm for an amazing lunch prepared by Chef Hayden Smissen. Luckily, Chef Hayden has generously shared some recipes from that lovely fall afternoon. The following kale salad has become one of my favorites and the vegetable and bean spreads are finger licking good. I highly suggest giving these a try!

 

Lacinato Kale Salad with Pickled Baby Fennel

Serves 4

 

Ingredients For Pickled Baby Fennel (prepare 24 hrs ahead)

4 heads Willie Green’s baby fennel; trimmed (leaving a little green on the stem) and then quartered

1 small beet peeled and quartered

2 cups cider vinegar

2 cups water

3 TB. salt

 

Method

Bring the water, vinegar and salt to a boil. Add the beet and fennel. Immediately remove from the heat and allow standing for 1 hr. Transfer fennel, beets and liquid to glass container and refrigerate overnight. Strain fennel from beets and liquid before adding to salad. Reserve pickling liquid for salad dressing.

 

Ingredients For Kale Salad;

1 recipe pickled baby fennel (above)

1 bunch Willie Green’s lacinato kale

½ cup pine nuts, toasted

½ cup Asiago cheese, shaved

1 tsp. red chile flakes

2 TB. olive oil

The juice of 2 lemons (Meyer lemons if they are in season)

Smoked Sea Salt (Alder is best) to taste

 

Method

Cut the kale across the leaves in ½ inch ribbons until you reach the thicker tough end of the stem. Discard tougher portion. Toss sliced kale with olive oil and lemon juice until it is evenly coated. Add toasted pine nuts, asiago, chile flakes, and pickled baby fennel. Toss well. Add some of the pickling liquid from the baby fennel if you wish for a tangier dressing. Finish with smoked salt. Serve immediately.

 

 

Fresh Cannellini Bean and Roasted Cauliflower Spread

Serves 4 – 6

 

Ingredients

1 LB. Willie Green’s fresh cannellini beans

½  head white cauliflower, chopped with stem into 2 inch pieces

1 TB. garlic, minced

3 shallots, minced

½ cup capers, strained

1 tsp. cumin

1 tsp. cayenne

1 TB. fresh oregano (leaves only) or 1 tsp. dried oregano

2 cups olive oil

1 cup lemon juice

Sea salt to taste (you will need more for fresh beans than for canned)

 

Method

Preheat oven to 350 degrees. In a medium pot, cover fresh beans with 6 inches of unsalted water and bring to a boil. Reduce heat and simmer fresh beans until very soft (time will depend on dryness of the beans). While the beans are simmering, heat an oven safe cask iron skillet to maximum heat without adding oil. Dry sear cauliflower pieces while agitating pan constantly. When the cauliflower has softened and browned (about 3 minutes), place skillet into preheated oven for 5 minutes. Remove skillet and allow to cool. Once the cauliflower has cooled, place into a food processor with garlic, shallots, capers, cumin, cayenne and oregano. Pulse until finely minced.

 

Once the beans have finished cooking, strain any excess water and allow them to cool.  Add them to the  cauliflower mixture in the food processor and puree on low while slowly adding the olive oil and then lemon juice. Season with salt to taste. If the spread is too thick, adjust by adding small amounts of water until you reach your desired consistency.

 

Enjoy as a vegetable dip or cracker/bread spread. Make ahead and store in refrigerator until ½ hour prior to serving.

 

Carrot, Roasted Garlic, and Caramelized Onion Spread

Serves 4 – 6

 

Ingredients

1LB. Willie Green’s baby carrots

6 cloves garlic, peeled

1 small white onion, sliced julienne

1 tsp. nutmeg

1 tsp. curry powder

1 tsp. sea salt

1 ½ cups olive oil, separated

 

Method

Preheat oven to 325 degrees. Boil carrots in unsalted water for 25 minutes or until soft. Coat garlic cloves in 1 tablespoon of olive oil and roast in preheated oven on a baking sheet for about 20 minutes or until garlic is completely soft and brown.  Sauté onions over medium high heat in a skillet with 1 TB of olive oil until caramelized, about 10 minutes. Chill cooked carrots, garlic, and onions completely. It is important that they are very cold before you puree them to ensure proper consistency. Puree carrots, garlic and onion in a food processor on high for 1 to 2 minutes or until completely smooth. Slowly drizzle olive oil into food processor as it blends. Season with sea salt to taste.

 

Enjoy as a vegetable dip or cracker/bread spread. Make ahead and store in refrigerator until ½ hour prior to serving.

 

Thank you Chef Hayden! You can learn more from him at Whole Foods Market Westlake where he reguarly teaches classes: http://wholefoodsmarket.com/stores/westlake/

Did you know the theory
behind “turkey makes you sleepy” is not true? Turkey does have tryptophan, the essential amino acid at trial here, but it is
probably not the culprit to your sleepiness
after your thanksgiving meal. There is a minor sleep connection with
this amino acid, our body uses tryptophan in a multi-step process to make serotonin, which helps regulate sleep.
But all meat has tryptophan at comparable levels, and cheddar cheese, gram for
gram, has more! So the real reason you want to take a nap Thursday afternoon is
probably because you got up at 3 AM to cook the bird, or all those
carbohydrates from potatoes, stuffing, veggies, bread and pie you enjoyed. So
the next time you want to doze off after the family dinner {before Uncle Bob
and Aunt Carol start to argue over who had it worse growing up} eat more
cheese! Enjoy this weeks veggies!

 

Small CSA Share: Salad Mix ½ lb; Bok Coy 1 bu; Radish 1 bu; Carrots 1 bu; Yukon Potatoes
1 lb; Delicata Squash 1 ea; Savoy Cabbage 1 head; and Comice Pears* 2 ea.

 

Medium CSA Share: Salad Mix ¾ lb; Bok Coy 2 bu; Rapini 1 bu; Radish 2 bu; Carrots 2 bu;
Yukon Potatoes 1 ½ lb; Fennel 1 bu; Delicata Squash 2 ea; Savoy Cabbage 1 head;
and Comice Pears* 4 ea.

 

Large CSA Share: Salad Mix 1 lb; Bok Coy 3 bu; Rapini 2 bu; Radish 3 bu; Carrots 3 bu;
Yukon Potatoes 2 lb; Fennel 2 bu; Delicata Squash 3 ea; Savoy Cabbage 2 head;
Onion and Comice Pears* 4 ea.

 

* The organic pears come
from an eastern WA farm; Stemilt.  They
have a longstanding, interesting history, as well as comice pear information for
you. Check them out: http://www.stemilt.com/Farm_With_Us/Farm_With_Us_Heritage.cfm

 

Recipe of the Week

 

Baby Bok Choy with Celery and Mushrooms

For a fresh, spicy kick,
substitute 1 teaspoon freshly grated ginger for the ground ginger in this
recipe.

Ingredients

4 large baby bok choy
1 tablespoon unrefined sesame oil
1 cup sliced celery
1 pinch powdered ginger
2 cloves garlic, finely chopped
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced
Gluten-free tamari to taste

Directions

Trim 1/4-inch off root ends
of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate
piles.
In a large skillet, heat oil over medium-high heat. Sauté celery and ginger for
3 minutes. Add garlic and cook 30 seconds until fragrant.
Add bok choy stems and mushrooms and sauté for three minutes or until
vegetables are beginning to soften.
Add leaves and continue to cook, covered, until tender and bright green, 2 to 3
minutes. Season to taste with tamari.  Serves
4

Courtesy
of wholefoodsmarket.com

Did you know the theory
behind “turkey makes you sleepy” is not true? Turkey does have tryptophan, the essential amino acid at trial here, but it is
probably not the culprit to your sleepiness
after your thanksgiving meal. There is a minor sleep connection with
this amino acid, our body uses tryptophan in a multi-step process to make serotonin, which helps regulate sleep.
But all meat has tryptophan at comparable levels, and cheddar cheese, gram for
gram, has more! So the real reason you want to take a nap Thursday afternoon is
probably because you got up at 3 AM to cook the bird, or all those
carbohydrates from potatoes, stuffing, veggies, bread and pie you enjoyed. So
the next time you want to doze off after the family dinner {before Uncle Bob
and Aunt Carol start to argue over who had it worse growing up} eat more
cheese! Enjoy this weeks veggies!

 

Small CSA Share: Salad Mix ½ lb; Bok Coy 1 bu; Radish 1 bu; Carrots 1 bu; Yukon Potatoes
1 lb; Delicata Squash 1 ea; Savoy Cabbage 1 head; and Comice Pears* 2 ea.

 

Medium CSA Share: Salad Mix ¾ lb; Bok Coy 2 bu; Rapini 1 bu; Radish 2 bu; Carrots 2 bu;
Yukon Potatoes 1 ½ lb; Fennel 1 bu; Delicata Squash 2 ea; Savoy Cabbage 1 head;
and Comice Pears* 4 ea.

 

Large CSA Share: Salad Mix 1 lb; Bok Coy 3 bu; Rapini 2 bu; Radish 3 bu; Carrots 3 bu;
Yukon Potatoes 2 lb; Fennel 2 bu; Delicata Squash 3 ea; Savoy Cabbage 2 head;
Onion and Comice Pears* 4 ea.

 

* The organic pears come
from an eastern WA farm; Stemilt.  They
have a longstanding, interesting history, as well as comice pear information for
you. Check them out: http://www.stemilt.com/Farm_With_Us/Farm_With_Us_Heritage.cfm

 

Recipe of the Week

 

Baby Bok Choy with Celery and Mushrooms

For a fresh, spicy kick,
substitute 1 teaspoon freshly grated ginger for the ground ginger in this
recipe.

Ingredients

4 large baby bok choy
1 tablespoon unrefined sesame oil
1 cup sliced celery
1 pinch powdered ginger
2 cloves garlic, finely chopped
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced
Gluten-free tamari to taste

Directions

Trim 1/4-inch off root ends
of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate
piles.
In a large skillet, heat oil over medium-high heat. Sauté celery and ginger for
3 minutes. Add garlic and cook 30 seconds until fragrant.
Add bok choy stems and mushrooms and sauté for three minutes or until
vegetables are beginning to soften.
Add leaves and continue to cook, covered, until tender and bright green, 2 to 3
minutes. Season to taste with tamari.  Serves
4

Courtesy
of wholefoodsmarket.com

Willie Green’s has a lot to
be thankful for this year.  Not only the
addition of our greenhouses (#3 is up!), allowing us to grow produce and stay strong
through the inclement weather, to our venue (which just booked our 11^th
wedding for 2012), to our most important, you! 
Without our loyal customers WGOF would not thrive.  Whether you are a new CSA member this season
or you’ve been with us for 20 years, we are very thankful for you.  We hope this finds you happy and healthy and enjoying
your Thanksgiving with family and friends!

 

Small CSA Share: Salad Mix ½ lb; Mache ¼ lb; Carrots 1 bu; Brussels Sprouts ½ lb; Parsnips
1 bu; Butternut Squash 1 ea; Celery 1 bu; Leeks 1 bu; and Honeycrisp Apples 2
ea.

 

Medium CSA Share: Salad Mix ¾ lb; Mache ½ lb; Carrots 2 bu; Baby Turnips 1 bu; Brussels
Sprouts ¾ lb; Parsnips 2 bu; Butternut Squash 2 ea; Celery 2 bu; Leeks 1 bu; and
Honeycrisp Apples 4 ea.

 

Large CSA Share: Salad Mix 1 lb; Mache ¾ lb; Carrots 3 bu; Baby Turnips 1 bu; Cabbage
1 head; Brussels Sprouts 1 lb; Parsnips 3 bu; Butternut Squash 2 ea; Celery 3 bu;
Onions 2 each; Leeks 2 bu; and Honeycrisp Apples 6 ea.

 

Recipes of the Week

So here we are, the big
feast week. Surprise your guest with something new on the menu with this Brussels/parsnip
recipe, it’s super easy and looks beautiful too!  And if your tired of the same old mashed potatoes
for the big meal, try this delicious potato and squash variation of it.  Enjoy!

 

Brussels Sprouts with Parsnips

Ingredients

2 pounds brussels sprouts,
trimmed and halved lengthwise

6 medium parsnips, peeled
and thinly sliced crosswise

6 tablespoons extra-virgin
olive oil

2 teaspoons coarse salt

Freshly ground pepper

1 cup pecan halves

 

Directions

Preheat oven to 450
degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets,
and spread into single layers. Roast, rotating sheets halfway through, until
tender and gold, about 20 minutes. Divide pecans between sheets; roast 10
minutes more. Toss, mixture and serve.

courtesy www.marthastewart.com

 

 

Potato and Squash Mash

Ingredients

4 pounds Yukon gold potatoes, peeled and halved (or
quartered, if large)

1 small butternut squash (2
pounds), peeled, seeded, and cut into 2-inch chunks (6 cups)

Coarse salt and ground
pepper

6 tablespoons butter

2 garlic cloves, minced

1 cup half-and-half

 

Directions

In a large pot, combine
potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce
heat, and simmer until potatoes and squash are easily pierced with the tip of a
paring knife, about 20 minutes.

Drain in a large colander;
return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3
minutes. Remove from heat.

In a small saucepan, melt
butter over medium heat; add garlic, and cook until fragrant, about 2 minutes.
Add half-and-half; bring to a simmer. Pour over potatoes and squash; season
generously with salt and pepper. Mash with a potato masher until smooth and
creamy. Serve immediately.

courtesy www.marthastewart.com

I heard a quote the other
day that was a really great reminder to live
life: “The tragedy of life is not that it ends so soon, but that we wait so
long to begin it”.  So get out there and start
(or continue) to fulfill your life long dreams and goals, big and small, and achieve
them in this lifetime! J  Enjoy!

 

Small CSA Share: Mache ½ lb; Braising Mix ½ lb; Carrots 1 bunch; Concord Pears 2 each;
Delicata Squash 1 ea; Onion 1 ea; Bok Choy 1 bunch; and Celery 1 bunch.

 

Medium CSA Share: Mache ¾ lb; Braising Mix ¾ lb; Carrots 2 bunches; Concord Pears 3
each; Delicata Squash 2 ea; Onions 2 ea; Garlic 2 ea; Radishes 1 bunch; Bok
Choy 2 bunches; and Celery 2 bunches.

 

Large CSA Share: Mache 1 lb; Braising Mix 1 lb; Carrots 3 bunches; Concord Pears 4
each; Delicata Squash 3 ea; Onions 3 ea; Garlic 3 ea; Radishes 2 bunches; Fennel
1 bunch; Chioggia Beets 1 bunch; Bok Choy 2 bunches; and Celery 2 bunches.

 

Recipe of the Week

With a little work, this
delicious salad makes for an impressive
dish.  You can substitute the peaches for
pears and use the Chioggia
beets in the recipe from this week’s share.

 

Roasted Beet, Peach and Goat Cheese Salad

Ingredients

 2 beets, scrubbed

 1 bunch mache (lamb’s lettuce), rinsed and
dried

 1 bunch arugula, rinsed and dried

 2 fresh peaches – peeled, pitted and sliced

 2 shallots, chopped  (or can use WGOF Leeks)

 1/4 cup pistachio nuts, chopped

 1 (4 ounce) package goat cheese, crumbled

 1/4 cup walnut oil

 2 tablespoons balsamic vinegar

 salt and pepper to taste

 

Directions

Preheat oven to 375 degrees
F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place
onto a baking sheet. Bake in the preheated oven until the beets are tender,
about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the
skins. Let the beets cool to room temperature, or refrigerate until cold. Once
cooled, thinly slice the beets.

Place the mache and arugula
into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the
shallots, pistachios, and goat cheese. In a separate bowl, whisk together the
walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over
the salad mixture. Toss well, and
serve.

Adapted from allrecipes.com