Brrrrr! It is definitely a
slow cooker, soul food type of day (and from the weather outlook, so is the
next week!). Keep warm and don’t forget to grab your mittens and scarf when you
go outside. Enjoy!

 

Small CSA Share: Salad Mix ½ lb; Braising Mix ½ lb; Carrots 1 bu; Russet Potatoes 1 lb; Delicata Squash 1 ea; Onions 1
ea; and Comice Pears 2 ea.

 

Medium CSA Share: Salad Mix ¾ lb; Braising Mix ¾ lb; Carrots 2 bu; Baby Turnips 1 bu;
Russet Potatoes 2 lbs; Brussels Sprouts 1 lb; Delicata Squash 2 ea; Onions 2
ea; and Comice Pears 3 ea.

 

Large CSA Share: Salad Mix 1 lb; Braising Mix 1 lb; Carrots 3 bu; Baby Turnips 2 bu;
Russet Potatoes 3 lbs; Brussels Sprouts 1 ½ lbs; Delicata Squash 3 ea; Onions
3 ea; Comice Pears 5 ea; Chioggia Beets 1 bu; Garlic 2 hds.

 

Recipe of the Week

Not sure how else to cook
the braising mix? Try these recipes to change it up a bit. If you have any
ideas of your own, please forward them to me, I’d love to share with our
members!

 

Easy Braising Mix

5 Garlic Cloves

Olive Oil

½ lb WGOF Braising Mix

Red Wine Vinegar

 

Sauté garlic in olive oil
until they soften; turn the heat way up and throw in the braising mix until it
wilts; squirt on some red wine vinegar until it disappears. Serve over pasta

 

Baked Braising Mix (great as a side dish on top of chicken)

Ingredients

½ lb WGOF Braising Mix

4 medium potatoes

1 large or 2 medium onions,
sliced

Butter

Sea salt and pepper

Thyme, tarragon or chives,
finely chopped

1½ cup milk

 

Directions

Preheat oven to 350
degrees.

Boil greens in lightly
salted water for 5 minutes. Drain and run under cold water. Squeeze excess water from greens and roughly chop.

While greens are boiling,
slice potatoes 1/8 inch thick.

In bottom of 2-3 quart
baking dish, layer potatoes, greens and onions. Top onion layer with 1
tablespoon of butter, cut into small chunks, salt, pepper and fresh herbs of
your choice. Repeat layers and end with potatoes. Pour milk over top.

Bake covered for 45 minutes
until potatoes are cooked through and liquid is absorbed. Remove lid and broil
on high until top is nicely browned.

 

Colorful Braised Greens (a twist on Jeff’s “Perfect Braised Greens”)

Ingredients

1/3 C. onions (chopped)

1 Tbls. Olive oil

¼ lb WGOF Braising Mix

1 carrot (shredded)

2 Tbls. fresh parsley
(minced)

¼ tsp salt

1/8 tsp pepper

1/3 C chicken stock (or
water)

 

Directions

In
a saucepan, sauté onion in butter until tender. Stir in the braising mix,
carrot, parsley, salt and pepper. Add water. Bring to a boil. Reduce heat;
cover and simmer for 3 minutes. Uncover; simmer 3 minutes longer or until
tender.

Small CSA Share: Salad Mix ½ lb; Mache ¼ lb; Carrots 1 bu; Yukon Potatoes 1 lb; Butternut
Squash 1 ea; Honeycrisp Apples 2 ea; Brussels Sprouts ½ lb; and Cannellini
Beans ½ lb

Medium CSA Share: Salad Mix ¾ lb; Bok Coy 2 bu; Mache ½ lb; Carrots 2 bu; Yukon
Potatoes 1 ½ lb; Butternut Squash 2 ea; Honeycrisp Apples 4 ea; Brussels
Sprouts ¾ lb; Cannellini Beans ¾ lb, and Leeks 1 bu.

Large CSA Share: Salad Mix 1 lb; Bok Coy 3 bu; Mache ¾ lb; Carrots 3 bu; Yukon
Potatoes 2 lb; Butternut Squash 2 ea; Honeycrisp Apples 6 ea; Brussels Sprouts 1
lb; Cannellini Beans 1 lb, Leeks 2 bu, Forno Beets 1 bu.; and Turnips 2 bu.

 

Recipes of the Week

I’ve learned that not only is
it great raw in salads, Mache can be used like other cooking greens. Sauté it
with bacon for great flavor and serve along side your favorite main course.  And for a sweet and savory taste, try the
Apple-Leek Pork chop recipe.

 

Mache Sauté with Apple Smoked Bacon

Ingredients

4 strips apple-smoked
bacon, chopped

1 tablespoon olive oil

½ red onion, thinly sliced

1 clove garlic, thinly
sliced

4 ounces Mache, rinsed

Sea salt and black pepper

 

Directions

Cook the bacon in a large
sauté pan over medium heat until golden and crisp. Remove bacon and pour out
excess fat. Heat olive oil in same pan over medium heat. Add onion and garlic
and cook for 1-2 minutes. Add the Mache and cook until wilted. Add reserved
bacon and stir through. Season to taste with salt and pepper.

Courtesy of epicroots.com

 

Apple-Leek Pork Chops

Ingredients

2 (4 ounce) lean boneless
pork loin chops

2 teaspoons canola oil

1 tart green apple, sliced

1 medium leek, white
portion only, sliced

1 cup unsweetened apple
juice

½ teaspoon grated orange
peel

½ teaspoon dried rosemary,
crushed

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon cornstarch

2 tablespoons water

2 cups cooked wild rice or
long grain rice

 

Directions

In a nonstick skillet,
brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook
for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine
cornstarch and water until smooth; add to skillet. Bring to a boil; cook and
stir for 2 minutes or until thickened. Serve with rice.