'Preserving' and 'In Season': My CSA Food Basket Companions for Season Three

I am about to go into my third season as a member of Roots and Shoots Farm's CSA (community supported agriculture) food basket program.

Being is a CSA member is both exhilarating and challenging. The two challenges that loom large are: what surprises will be in my weekly basket and how will I use this produce respectfully.

I have chosen to recruit support this season to help me to be better informed about my foods and to also provide me with more recipe ideas beyond my current repertoire. I am also looking to extend my bounty beyond the end of the growing season.

I consider Pat Crocker's latest book, Preserving, a must have reference resource in my food library. Even if you don't want to go the third mile and do canning or freezing, Preserving is loaded with information for using your fresh produce. In Season, put out by Fine Cooking, is also a similar compendium. They are well matched companion pieces.

The books are both laid out by the harvest seasons. Between the two of them they give much information. Background on the fruits, vegetables and herbs. Descriptions of varieties and history. Details about care, storage, preparation, cooking, and matching. And if you are feeling ambitious, how you can preserve it - canning, pickling, jamming, drying, freezing...

Of the two books, I find Preserving to be more comprehensive. Size alone would be your first clue. It is over 500 pages of carefully crafted pictures and text.

Pat Crocker's book appeals to my sense of responsibility to food safety. In fact, she is emphatic. In a time where preserving has been romanticized, it is critical to understand the dos and don'ts of proper preserving. It is not difficult to perform these tasks but it is critical they are fully understood. Botulism and food spoilage is serious business.

Although Preserving is encyclopedic, it is well written and an easy read. How many times do we turn to mom and ask, "Help me. I want to make .... How do I do it."? When I am reading Preserving, I find its voice so similar to that of my late mother. (High praise, indeed!) The pictures help too. Pat Crocker supplied her own stunning photos for her book.

It was a pleasure to meet Pat Crocker at Nick and Nat's Uptown 21 in Waterloo where Nick and Nat put on a special dinner to showcase Pat's creations from the book. Chef Nick Benninger is already a dedicated preserver. So it was no surprise that the food was delicious and inspiring. The take away message resonated loud and clear - this is easier than you think.



I am feeling more ready than ever for this growing season. With Preserving and In Season by my side, new and exciting magic will be taking place in my kitchen this spring, summer and fall. Oh yes, and winter too.

Committed Again. 2012 CSA Food Basket From Roots And Shoots Farm

My summer eating is again going to consist of fresh, local, organic vegetables such as kale, beets, carrots, zucchini, lettuce, and tomatoes. This morning I renewed my subscription for my 2012 CSA food basket with Roots and Shoots Farm.

Roots and Shoots Farm is going into their 3rd season and so am I. A half share (less than $300) suits our family best. We will receive 8 baskets every other week, starting the end of June and going into October.

Roots and Shoots will be opening up subscriptions to their waiting list in February. Are you interested? Here is where you can sign up.

Below are some of my food baskets from this past season. Click on the picture to see more details from that week.

Looks delicious, doesn't it? Are you considering joining a CSA farm this summer? It likely is a good time to start looking around.


[Thursday, June 30, 2011]


[Thursday, July 14, 2011]


[Thursday, July 28, 2011]


[Thursday, August 11, 2011]


[Thursday, August 25, 2011]


[Thursday, September 8, 2011]


[Thursday, October 6, 2011]

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975

Succulent Beef Stew - The Mealtime Cure When Life Is Chaos

Succulent homemade stew tucked in the freezer in individual portions can save the day when life becomes too hectic.

Have you ever had that experience where you feel like you are living in a blender? Your time is not your own. You are juggling many responsibilities, not to mention the odd unplanned crisis or two. On top of that, you may be trying to make 3 healthy meals a day for yourself and your family.

Our lives have had an unpredictable rhythm to them this year. Nothing gets me feeling more defeated than eating fast food, takeout, or dinner from a can out of some sense of coping. I just can't do it. Give me toast, a glass of water and send me to bed hungry.

As I like to tell my family, based on our packed freezer, we are now ready for Armageddon. Well, except if the power goes out.

When I catch a moment and find a great deal on groceries, I have been jumping at the chance to put some great treats into the freezer that will reheat well and reheat quickly. I package in single servings, ready for any size group, which of late is often just one.

Recently, while reading Ron Eade's Thursday grocery special column, I saw that the Metro was advertising roast beef on sale. Two for one. I picked up two pieces just cents apart in price, yielding me a little over 4 pounds of outside round for what worked out to be about $3.65/lb.

I still had colourful carrots of white and purple left from my CSA share from Roots and Shoots Farm. Plus their onions and garlic. I had also picked up a small rutabaga at the Ottawa Farmers' Market from the stand of Needham's Garden Market of Arnprior. My beef stock was made by the Glebe Meat Market. I often keep supply on hand in the freezer.

With these basic ingredients on hand, it was succulent stew that was going to add to our freezer bounty. (Cross rib or blade are more typical cuts for stewing beef but I decided to use my outside round and handle it tenderly.)

Stew is also great for gifting to others with busy, chaotic lives. I have already snuck some into one of the hospital campuses this past week for a loved one's dinner. Dare I confess? I also know of a diligent student now residing at one of our local universities that appreciates an impromptu food rescue when it comes her way.



I asked her for a picture of the gifted stew and mashed potatoes. Also riveting comments.

Her 'riveting' comments: "The food is delicious as always. Thanks so much!" She knows I fuss over plating and when the picture came: "Yummy! But not very artsy."

For what it's worth, plating can really make a meal. I shared with her the picture from my plate. We agreed the differences in look must be about 'lighting'. Yeah, that's it, the 'lighting'.


[photo credit: Starving Student]

By the way, stew tastes even better the next day!


Succulent Beef Stew

4 pound roast suitable for stewing
4 cups carrots, chopped into 1" pieces
2 stalks celery, chopped into 1" pieces
1 small rutabaga, chopped into 1" cubes
2 tablespoons vegetable oil
3 onions, diced
2 large cloves garlic, minced
fresh thyme or 1/2 teaspoon dried thyme
fresh marjoram or 1/2 teaspoon dried marjoram
1 cup red wine
28 ounces diced tomato
4 tablespoons butter
6 tablespoons all-purpose flour
4 cups beef stock
1 cup frozen peas (optional)
1/2 cup corn (optional)
salt and pepper to taste

Cut roast into bite-size pieces about 1 1/2" cubes.

Peel and chop carrots. Chop celery and set the two aside.

Peel the rutabaga and cut into chunks. Set aside.

Dice the onions and mince the garlic.

In large Dutch oven, heat oil over high heat. Sear the meat on all sides in batches (season with salt and pepper just before going into the pan). Then transfer to plate. Make sure you don't sear it too long or you can actually dry it out.

Reduce heat to medium and cook onions and garlic for 1 minute.

Add carrots and celery. Cook until onions are tender and vegetables perhaps are just starting to brown.

Stir in thyme and marjoram and cook a minute more. Add wine to help deglaze pan. Add the can of diced tomatoes.

Move mixture to large stock pot. Add meat and rutabaga.

Meanwhile in dutch oven make a roux. Melt butter. Add flour and cook for about 1 minute. Add the beef broth slowly to make a gravy. Add to the stock pot. Add the remaining beef stock not used in the gravy. All vegetables and meat should just be covered in liquid. If not, add more beef stock and/or wine.

Simmer on very low for 3 hours. Just before serving, if using, add the peas and corn and warm through. Also add salt and pepper to taste. If I am freezing the stew for later, I don't put the peas in until just before serving. I find they don't freeze and reheat well. (They turn a sad, hospital food green.)

Serve stew over mashed potatoes or egg noodles. Garnish with chopped fresh parsley if you would like to add a bit of colour.

BEST EVER SOUP: Carrot & Coriander Soup In Brilliant Shades of Autumn

Today I think I made my BEST soup ever. The surprise to me is that this is a soup (or at least a variation of it) that I make with some frequency. Why was it so much better this time?

I used local produce (carrots, potato and garlic) from Roots and Shoots Farm, my CSA partner.

I used mainly orange carrots. But to round out the two pounds I included two white carrots and two purple carrots.



The colour from the purple carrots bled out into the liquid while the soup was cooking.



However, when the soup was puréed, it gave the soup a beautiful muddy, earthy, deep burnt russet orange colour. Not the hue of pink I was fearing.



Since I did not have my own chicken stock, I used stock from The Glebe Meat Market on Bank Street. They sell it in 500 mL bags.

I used the Vitamix on the double high speed for an extended period of time to make the soup silky soft.

What did I like about this soup? I loved how the coriander stood out boldly against the sweetness of the carrots. I loved the undertone of heat from the cayenne. I was a little more heavy handed than usual. I was particularly pleased with my choice of garnish.

Most of all, I loved the colour.

CARROT AND CORIANDER SOUP

2 pounds carrots
1 potato
3 ounces butter
1 medium cooking onion, peeled and diced
1 garlic clove, minced
1/4 cup fresh cilantro
1 litre chicken stock
1/2 teaspoon sugar
1/2 teaspoon salt
1 large bay leaf
1/4 teaspoon celery salt
1/4 teaspoon cayenne
plain yogurt
fresh cilantro
bacon

Peel the carrots and cut crosswise into 1/2 inch pieces. Peel the potato and cut into small cubes.

In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and sauté while stirring occasionally, until translucent, 3 minutes. Add the garlic and sauté while stirring until beginning to change color, 20-30 seconds.

Add the carrots, potato, and fresh coriander. Sauté, stirring a couple of times, for about 2-3 minutes. Add the chicken stock, sugar, salt, bay leaf, celery salt, and cayenne pepper. Over medium heat bring to a simmer. Lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.

Remove the bay leaf. Use a Vitamix or blender to purée the soup in small batches. The soup may be made ahead to this point; covered and refrigerated. (We use our Vitamix and it always gives a great consistency for soup.)

Return the soup to the saucepan let it simmer on a very, very low simmer to keep warm. Taste for seasoning and adjust as necessary. If the soup is too thick, add more stock or water.

Garnish with a dollop of yogurt, chopped coriander leaves and crumbled bacon.

Petit Hakurei Turnip Latkes - Darling Hors D'Oeuvres

I feel there is a movement trending to use the technique of grating or shredding in food preparation. Most recently I experienced at least a half dozen presentations of 'slaws' at the Savour Stratford's tasting event.

When I considered how to use my Hakurei turnips from my latest CSA basket from Roots and Shoots Farm, I saw slaw.



But the raw turnip does have a strong taste. My idea to temper that flavour was to make them into mini latkes. I was feeling quite genius until I hit Google and saw that this has been done MANY times before.

A number of the recipes were the same. Just a basic latke recipe. Since I had never made latkes, let alone Hakurei turnip latkes, I kept things simple.

The result was 'Green Acres meet Park Avenue'. They made for beautiful hors d'oeuvres. The mister thought they would have been divine served with bubbles. On this, I would have to agree.

Petit Hakurei Turnip Latkes

Latkes:
Hakurei turnips (I used my entire bunch)
1/2 onion chopped
1 egg
1/4 cup all-purpose flour
salt
pepper

Garnish:
Sour cream
maple syrup
plum jam
sriracha
chives

Clean the turnips. Cut off the greens and end. Peel. Using a box grater, grate the turnips. Press all the moisture out of the shredded turnip. I used a big paper towel and twisted it at both ends in opposite directions. You may need to use a second paper towel.

Whisk an egg into a medium bowl. Add the wrung out turnip, salt and pepper. Mix. Sprinkle the flour over the turnip and mix. Let the batter sit for 15 minutes.



Heat oil in pan. (Do not use olive oil as it is not a good oil for frying. I used canola oil.) Drop a piece of turnip in the pan. When it sizzles, it is time to make the latkes. Drop a teaspoon of the latke mixture into the oil and flatten with the back of the spoon. If your oil is hot enough, the latkes should not stick to the pan or absorb the oil. Make sure the oil is not so hot that it is smoking. If they brown too quickly, they may not cook properly in the centre.

Once they have turned a golden brown, flip them and finish frying on the other side. You are frying them for approximately 2 minutes a side.



Place the cooked latkes on a paper towel to blot any excess oil.



Serve toasty warm with the garnish of your choice. Sour cream or a dip with a sour cream base is quite common.

You can keep them in a warm oven until they are ready to be used. They would hold up well made ahead and reheated.

Get Well Soup

Today I found out a special someone was feeling 'not so great' over the Thanksgiving weekend. I felt compelled to heal with food. I knew I couldn't pull chicken noodle soup out of a hat on short notice, but I could do something similar.

Get Well Soup

6 cups homemade turkey stock
2 cups homemade tomato juice
1/2 field tomato, cubed
1 large carrot, diced
1/4 cup diced celery
1 onion, diced
herbs
salt
Capellini noodles, broken into matchstick lengths

Combine all the ingredients into a saucepan and simmer until the vegetables are soft and the noodles are cooked.

* I was happy to be able to use carrots, celery and onions from Roots and Shoots Farm.

Then, piping hot, into a mason jar and 'Special Delivery'!



Not feeling that great myself today, there was enough left over that I too could enjoy Get Well Soup for dinner.

HOW TO: Rødkål - Danish Braised Red Cabbage

Rødkål (braised red cabbage) is a very popular dish in Denmark. It is commonly served with roast pork, sausages, duck, goose, frikadeller or turkey. I find the dish tastes much better when it is reheated the second day.

Whenever I received a red cabbage in my CSA basket this summer from Roots and Shoots Farm, I almost always made rødkål and froze it for future use.

This time when I made rødkål I had two cabbages. One regular size and a wee one. So I made one and half times the recipe below.



I think that rødkål is considered most authentic when it is made with red currant jelly. But plum jam works well too. We had homemade of both growing up but more often than not it was the plum jam that was plentiful.

Rødkål - Danish Braised Red Cabbage

1 Red Cabbage, shredded
Salt
2 tbsp Butter
2 tbsp Vinegar
1 Apples, diced or shredded
1/4 cups Plum Jam, or red currant jelly

Shred cabbage. I use my KitchenAid food processor and use the straight blade of the double blade. This gives a thin cut.





Melt butter with vinegar in dutch oven. Add shredded cabbage. Lightly sprinkle salt on each layer as it is added to the pot.

Skin the apple, core and quarter. I use my large shredding blade for processing the apple. Or sometimes I just dice it. Because I tend to use the McIntosh apple, it breaks down well in the braising process no matter what its starting shape.



Add plum jam and diced/shredded apple to the dutch oven. Mix with the cabbage.



Keep the lid on. Make sure that the cabbage does not cook dry! Add a bit of water if you are worried about that. Cook at least for 1 hour on a very low simmer.



The braised cabbage freezes well. It was a way of softening up the cabbage too, which is why I love having it as a reheated dish. It just seems so much better. I freeze it in portions so I don't have too much when I go to use it.



To reheat, put the thawed cabbage into a pot on a very low simmer and add a bit of plum jam or red currant jelly. Heat it through. I find the cabbage looks a bit pale when I freeze it, but when I reheat it with a bit of jam, the dark colour comes back.

We ALWAYS have rødkål with turkey at Thanksgiving and Christmas.

Roots and Shoots Farm - 15th Week of CSA Food 2011

As half share participants in Roots and Shoots Farm's CSA program, this is our last food basket of the 2011 season. It has been a wonderful summer of produce for us and we have been very pleased to be associated with a certified organic farm. Particularly this farm. Their constant care and attention over 'my food' in the fields amplifies why I am feeling melancholy about this milestone of lasts.

What has resonated loudly with me is the strength of the farm team. Steely determination and unwavering resolve appears to be the motto at Roots and Shoots Farm. I lived in a rural farm setting for 15 years. I get how much work it can be and how sometimes Mother Nature will hijack your agenda, despite your best efforts.

Thankfully, Roots and Shoots Farm will be participating in the indoor market at Lansdowne on Nov 20, 27 and Dec 4, 18.

We have been CSA members with them for the two seasons they have been in business and we plan to continue with them again next summer.

OBSERVATIONS FROM THIS SEASON:

• I love kale. Last year I didn't know much about kale. Kale intimidated me. I now pine for kale. And when I get it, whether it is Russian Red or Tuscan or some other variety, I have lots of ideas for my kale.
• The farm made improvements in the weekly communication. It was great to hear what had happened over the week. Their challenges, their strategies, their future plans. It helps to get the list of basket contents ahead of time. That extra day allows for planning and complementary shopping to round out the food supply.
• There were many wonderful recipes shared with the weekly newsletter. Some we tried and some we used as inspiration. Even though I am a happy kitchen person and now a CSA sophomore, I still appreciated this direction. Freshmen would have been even more delighted, I am sure.
  
• I would love to get more specific information about the varieties for plants and produce. As an easy example, all potatoes aren't equal. Some are better for baking. Some better for boiling. Etc. The same can be said about radishes and beets and lettuces, etc. Even garlic. Some garlics are stronger than others. Knowing the varieties allows me to use the produce to best show off its great taste. I hesitate to suggest things that involve extra work by the farm team since I prefer them in the field vs. on the computer, but maybe there could be a static page on the website that shows a picture of the plant and its name. I am happy to help with that too.
• This year I am more relaxed about not knowing what was coming in my food basket until the day is almost upon us. I have become a better planner around this 'black box competition' challenge. I have learned to embrace the uncertainty. No one is more surprised by that breakthrough than me. We Type A people do have our issues.
• I felt that the produce was consistently better this year.
• I found the size of the basket suited me and our family well.
• I did a better job of prepping the food once I picked it up. Cleaning produce well before putting it away and wrapping well what needed to have its moisture preserved. I was surprised at how long some things lasted. But who knows how old things are already when you buy them in the grocery store. My CSA food is picked same day or sometimes the day before.
  
• I liked that the farm had a stand at my drop-off to allow me to make extra purchases or to go there on my off week to shop for their produce.
• I liked getting extra news and pictures on the Roots and Shoots Farm Facebook page.
• I liked the Swap Box. I only used it once. I traded bok choy for a red cabbage. I am greedy about red cabbage. I did try to stick with my basket and not do trades. I accepted that this was likely the best way I would learn about something I had not tried before.
• I wished I had done more freezing. I did not really get much further than my usual of freezing soups. This is my challenge for next year. Unrelated to this farm's produce, I did freeze big batches of pesto in tiny jars and also many tiny jars of minced garlic in olive oil.
• I wished I had done more preserves this year. Unrelated to this farm's produce, I did peach and red pepper relish and also tomato sauce and tomato juice.
• I was most successful with using my produce when I figured out its destination dish as soon as the basket came home. "Hey Mr. Napa Cabbage! You are going to become coleslaw with Bobby Flay's famous dressing." Done.
• I have found a few CSA members that are blogging a bit about their food and I also have a few friends that have joined Roots and Shoots Farm this season. I would love to be a part of a more active network of those using the same CSA basket. There were times when I wanted to shout out to someone, "What are you planning to do with those Hakurei Turnips this week?"

Did you participate in a CSA program this summer? How did you enjoy it? What did you learn? About the produce? About yourself and how you engage with food?

What a beautiful Thanksgiving CSA basket to close out my season. Enjoy the pictures.


Carrots


Brussel sprouts


Celery


Lettuce greens


Hakurei turnips


Tuscan kale


Beets


Red onions


Potatoes


Butternut squash


Garlic



If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975