PIE PUMPKIN SALE & THANKSGIVING BREAD PRE-ORDERS
WILD HARE WEEKLY FALL #7/11
It’s that time of year again! A farm to family Thanksgiving is only 10 days away, this week and next, we are stocking the farmstand with organic fall favorites--potatoes for mashing, roots for roasting and all of your favorite local flavors of the season, from apples and pears to fresh cranberries and brussels sprouts. This week we will celebrate what has become a Wild Hare Fall CSA tradition, in which the week before Thanksgiving, we haul out all of the sweet pie squashes, great and small, round and oblong, orange, pink, green or otherwise for folks to prep, puree, stash in the freezer or share with a neighbor or other loved one. Every CSA household will take home a pie pumpkin of their choosing so that they can get a leg up on those desserts and sides. For all shoppers, Pie Squashes are on sale for $1/lb at the farm between now and Thanksgiving.
We’re also happy to report that the storage Kohlrabi is in action. Last year’s storage crop was a no go, but it is making a triumphant return to our tables and tummies this week. If you're new to Kohlrabi, be sure to chat me and the crew up. (We’ve been munching on the split bulbs over the past week—sorry/not sorry) In the summer, I encourage folks to look for the smaller bulbs, knowing that the bigger summer Kohlrabi might be woody and tough. These cold season varieties are totally different--they get big in order to stand up to storage, but when the outer skin is pared away, they are tender and crisp on the inside and make truly scrumptious grated or shaved up raw salads, soups worth savoring, and it is a real showstopper when sliced up for the veggie tray that you offered to bring to Thanksgiving dinner. There are a handful of recipe ideas at the bottom of the newsletter as always, but I think the following resources are extra helpful this time of year:
-- My go-to instructions for making pumpkin pie from an actual in-the-flesh pumpkin can be found HERE, courtesy of Alton Brown.
--The most useful, forthright method for making a pie crust can be found in The Zuni Cafe Cookbook. You can approximate at Judy Rodgers' recipe HERE; however, I highly recommend that anyone who is willing and able spend some time with this book. I somehow crack it open every November and fall in love all over again. It is a real treasure.
-- We encourage folks to pre-order Artisan Breads and Rolls from Essential Baking Company (Prices range from $4.99-$5.99, general retail). There's nothing quite like an aromatic stuffing made with cubes of Rosemary Diamante bread—and don’t even get me started on their seasonal loaves of Sweet Perrin. Essential even has some gluten free options to consider. Orders are due Thursday, November 15th, so be sure to check in at the store this week or send me an email reply to reserve your baked goods ASAP.
Best Wishes,
Katie
IN THE FARMSHARES THIS WEEK:
Choice of Pie Squash: Sugar Pie, Winter Luxury, Long Island Cheese, Hubbard, Kuri, Kabocha, Tonda Padana & MORE
Kohlrabi
Leeks
Russet Potatoes (or you can sub Turnips)
Fresh Cranberries
Choice of Pears: Purple Goddess & Green D’Anjou
SEASONAL RECIPES, TIPS & INFO
CARAMELIZED KOHLRABI SOUP
Melissa Clark, The New York Times
3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
¼ cup extra-virgin olive oil, more as needed
1 ¾ teaspoons kosher salt, more to taste
½ teaspoon black pepper
1 large white onion, peeled and diced
3 garlic cloves, minced
2 cups vegetable or chicken stock (or use water)
1 bay leaf
1 small lemon, preferably a Meyer lemon
Grated Parmigiano-Reggiano, as needed
Smoky chile powder, as needed
SHAVED KOHLRABI WITH APPLE & HAZELNUTS
Ignacio Mattos, Bon Appetit
½ cup blanched hazelnuts
2 medium kohlrabi (about 2 lb. total), peeled, thinly sliced on a mandoline
1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Kosher salt
½ cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)
PUMPKIN COCONUT BISQUE
Dishing up the Dirt
3 Tablespoons olive oil, divided
2 medium sized sugar pumpkins (2 1/2 cups pureed)
1 medium sized onion, finely chopped
3 cloves of garlic, minced
2 cups vegetable stock
2 Tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper + additional for more spice
1 cup full fat coconut milk
pinch of salt + pepper to taste
Toasted pumpkin seeds for garnish (optional)
FRESH CRANBERRY ORANGE SAUCE
Once Upon A Chef
1/2 cup fresh orange juice, from one orange
1/2 cup water
3/4 cup plus 2 tablespoons sugar
1 (12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
Pinch salt
CONTINUE TO RECIPE
PEAR, CRANBERRY & GINGERSNAP CRUMBLE
Smitten Kitchen
Crumble
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
3 tablespoons (37 grams) packed dark or light brown sugar
1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
Filling
2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups (6 ounces or 170 grams) fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
2 tablespoons (14 grams) cornstarch
CRANBERRY SMOOTHIE
Eating Well
1 very ripe banana
1 cup fresh cranberries
1 cup milk
2 or 3 ice cubes
CONTINUE TO RECIPE
FENNEL & KOHLRABI SALAD
Brooklyn Supper
1 small bulb fennel, well-cleaned and trimmed
1 small, tender kohlrabi, peeled and trimmed
1/2 red onion sliced thin into half-moons
1 cup minced flat leaf parsley
zest of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to taste
pinch of red pepper flakes
CONTINUE TO RECIPE