Wednesday, October 19, 2011

Week 20 - Our Final Box... for now.

Thanks for being a part of our CSA this season! We appreciate all of the excellent feedback we have been getting from the surveys you have sent back. If you haven’t sent yours back yet… here’s a friendly reminder :).


Honey (From the farm - "Granpa Jim" is Bryan's dad)
Acorn Squash

We are excited to start our new garden plan and will be implementing some cold frames and low tunnels to help extend our season. We just planted next year’s garlic and are getting ready to mulch and prep the rest of the garden for the winter. We do have some broccoli and carrot successions that are not quite ready yet so if any of you are interested in a bonus box please send us an email or give us a call and we’ll set up an additional pick up day.

Thanks again for your support! You are truly helping to create a more vibrant and sustainable food model. We hope that you will join us again next year…

Sustainably yours,

Bryan and Katelyn


Broccoli Crunch (

4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped scant 1/2 teaspoon fine grain sea salt 1/4 cup almond butter 3 tablespoons freshly squeezed lemon juice 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced 1/2 cup toasted or candied walnuts or almonds 1/3 cup pan-fried crunchy shallots* chives (optional)

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water. At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.

Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.

In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style..

*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit

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