Cooking With This Week's Box
Shallots:
Roasted Beets with Shallot & Mustard Vinaigrette (See Below)
Butternut Squash, Shallot and Coconut Milk Soup (See Below)
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| Roasted Garlic Potato Soup Photo from familystylefood.com |
Italian Garlic:
Burgundy Sweet Potatoes:
German Butterball or Red-Gold Potatoes:
Autumn Frost or Butterkin Squash:
Orange Carrots:
Red and/or Gold Beets:
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| Fresh Ginger Cookies Photo from allrecipes.com |
Brussels Sprouts:
Baby Ginger:
Kohlrabi:
Red or Purple Daikon Radishes:
Can you believe it? We’re down to the last two deliveries of the 2021 season. Think back on all the different vegetables and delicious meals you’ve enjoyed over the past seven months! I haven’t counted yet, but I’m sure you’ve enjoyed 60-70 different vegetables, or more! But we’re not done yet! This week’s box was a tricky one for us to pack. Simon came to me on Monday and said “Andrea, we have a problem.” I went to look at the sample box he was packing and saw what the problem was. Three of the vegetables didn’t even fit in the box! It’s a good day when you have so much bounty it doesn’t all fit in the box! Ok, lets get started cooking!
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| Photo from somethingnewfordinner.com |
This week’s featured vegetable is a quiet, subtle one, Shallots. This week’s featured recipes include Roasted Beets with Shallot & Mustard Vinaigrette (See Below) and Butternut Squash, Shallot and Coconut Milk Soup (See Below). Both of these are simple, nourishing recipes where shallots don’t stand out as the main attraction, but rather lay a gentle foundation of flavor. You can also put those shallots to use in this recipe for Brussels Sprouts Risotto Ottolenghi. I’ve never made risotto with Brussels Sprouts, but any Ottolenghi recipe I’ve ever made has been excellent, so guess we’d better give this one a try!
I was reminded of a few favorite recipes from past newsletters and thought I’d pull them out and highlight them for you this week. Some of you may remember them from past years, but in case you aren’t familiar with them I recommend you check them out. This recipe for Ginger Coconut Sweet Potatoes is one of my all-time favorite sweet potato recipes, especially using baby ginger. I also really enjoy this very flavorful Peanut & Sweet Potato Soup. A member in our Facebook group recently reminded me of this delicious recipe for Chai Spiced Squash Bread. I also included the recipe for Kohlrabi Custard that was shared with us by a longtime member several years ago. It’s a nice, cozy, silky dish that really accents the flavor of the Kohlrabi.
Speaking of the Facebook Group, there’ve been a few recipe recommendations that popped up recently that caught my eye. You have one more chance to use your fresh ginger to make these Fresh Ginger Cookies! I’ve added this recommended recipe for Butternut Squash Pancakes to the winter brunch list! Of course you can use Butterkin or Autumn Frost Squash in place of butternut.
Ok friends, it might take you a little longer to get to the bottom of the CSA box this week, but that’s ok. Take a little extra time and attention to make sure your vegetables are stored properly and you’ll be eating them well into the new year! As always, please share your recipe and meal ideas in our Facebook Group. We love to see what everyone else is cooking and eating! Have a good week—Chef Andrea
Vegetable Feature: Shallots
by Andrea Yoder
Description: Shallots are similar in appearance to an onion, but they are not “just another onion.” The variety we grow has a rosy pink skin with thin, purple layers on the inside. Shallots are both strong and delicate at the same time. We like to describe it as elegant and sophisticated, meaning the flavor remains bold, but balanced and soft around the edges. It’s kind of hard to explain, but pay attention when you start to use them and I think you’ll understand what I’m talking about!
Preparation & Use: Shallots are a key ingredient in many French sauces such as Hollandaise, Béarnaise, and Bordelaise as well as vinaigrettes. Shallots really shine in these applications, not so much as the main event, but rather for the flavorful foundation they lay for these preparations. The flavor of the shallots infuses into the sauce and while you can’t specifically taste the shallot, you would know if it were missing. Shallots may be eaten both raw and cooked. When cooking, keep the heat gentle so as not to burn them. They do have a natural sweetness to them that can turn bitter if you burn them. That natural sweetness also makes them a great candidate for roasting and caramelizing! They are tasty incorporated into egg dishes, braised meats, sliced thinly and added to fresh vegetables, and incorporated into marinades. Crispy fried shallots also make a delicious garnish for soups, sautéed greens, and mashed roots.
Storage: Shallots store well throughout the fall and winter if kept in a cool, dry, well-ventilated location. If you notice a sprout starting to shoot up, just remove it and use the remainder of the shallot.
Roasted Beets with Shallot & Mustard Vinaigrette
Yield: 4 servings
For Roasting the Beets:
4 medium to large raw beets, peeled and cut into small wedges
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| Photo from irenamacri.com |
2 Tbsp olive oil
½ tsp salt
For the Vinaigrette:
2 small or 1 medium shallot, finely chopped
1 Tbsp wholegrain mustard
1 clove garlic, grated or finely diced
4 Tbsp red wine vinegar
8 Tbsp olive oil
1 Tbsp water
¼ tsp salt
Pinch, freshly ground black pepper
To Serve:
¼ cup toasted almonds or other nuts, finely chopped
2 Tbsp chopped cilantro or parsley
- Preheat the oven to 400°F.
- Peel the beets and trim the ends. Cut them into small wedges.
- Transfer the beets to a bowl and toss with olive oil, cumin and salt. Transfer onto a flat baking sheet lined with parchment paper or lightly greased with olive oil. Roast for 45 minutes, or until tender. Rotate the tray and stir the beets about halfway through the cooking time.
- In the meantime, prepare the dressing by mixing all the of the vinaigrette ingredients in a bowl. Set aside to marinate at room temperature.
- Once cooked, transfer the beets to a large plate and drizzle all over with the shallot dressing. You can use half, to begin with, and serve the rest on the table. Garnish with nuts and chopped herbs.
Recipe borrowed from https://irenamacri.com/recipes.
Butternut Squash, Shallot & Coconut Milk Soup
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| Photo from food52.com |
2 Tbsp coconut oil
½ cup chopped shallot
½ cup chopped scallion, white and greens kept separate*
1 cup peeled potato, chopped
1 Tbsp fresh ginger, peeled and minced
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 ½ cups vegetable broth
3 cups butternut squash, peeled and chopped
¼ to ½ cup coconut milk, plus more, for drizzling (optional)
Chopped fresh cilantro, for serving
- Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites (if using) and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, ½ tsp salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth using either an immersion blender or a blender.
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper as needed.
- Serve hot, sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if desired.
*Chef Andrea Note: Scallions are not typically available as a seasonal ingredient in the Midwest at the time of year when we may typically make this soup. It would be appropriate to either substitute an additional ½ cup of chopped shallot or yellow onion in place of the scallions.
Recipe borrowed from www.foodnetwork.com
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