PIE SQUASH WEEK AT THE FARM (AND TIME TO PLACE YOUR THANKSGIVING BREAD-PRE ORDERS!)

A farm to family Thanksgiving is only 10 days away, and I am stocking the farmstand with organic fall favorites--potatoes for mashing, roots for roasting and all of your favorite flavors of the season, from apples and pears to cranberries and brussels sprouts.   It is also time to honor what has become a WildHare mini-tradition, in which a week before Thanksgiving, we haul out all of the sweet pie squashes, great and small, round and oblong, orange, pink, blue 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.
 
I’m doubly excited to have a cooler filled with some of the most delicious apples I have encountered in Washington to date—you’ll get to pick and choose from Spitzenberg, Macoun and Prairie Spy apples from our wonderful neighbors at the U-District Market, Booth Canyon Orchard.  I myself love a mix of apples in pies, sauces (and of course, for fresh eating) and I’m sure you will too. 
 
There are a handful of recipe ideas at the bottom of the newsletter, but the following resources are essential:

—  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 I for one look forward to serving up leftovers on slices of Onion Rye.  Essential even has some gluten free options to consider.  Orders are due Wednesday, 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.

Many Thanks,
Katie

IN THE CSA SHARES THIS WEEK:

• Choice of Pie Squash
• Big Green Cabbage
• Yellow Onions
• Celery
• Fresh Cranberries
• Choice of Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
After last week's frost, it looks like we can only open up UPICK for Herbs only from here on until Spring.  

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix — SHARES ONLY THIS WEEK!
• Celeriac 
• Parsnips
• Lettuce
• Kale 
• Chard
• Celery
• Yellow Onions 
• Eggs
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, MacIntosh & Macoun Apples
• NW Organic Cranberries, Carrots & Cabbage 
• Organic Cabbage, Potatoes, Sweet Potatoes & many more!
• Organic Fruit: Oranges, Bananas, Limes, & Lemons
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--tbd
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Handwoven Market Baskets 

SEASONAL RECIPES & HELPFUL TIPS

HOW TO MAKE A CLASSIC PUMPKIN PIE FOR THANKSGIVING - THE KITCHN
HOW TO MAKE VEGAN CREAM CHEESE & VEGAN PUMPKIN CHEESECAKE - REPLENISH PDX
PIES BY THE SLICE OR SLAB-SMITTEN KITCHEN
ANTHONY BOURDAIN'S CRANBERRY RELISH- EPICURIOUS

JUDY RODGERS' ROASTED APPLESAUCE
The Wednesday Chef

3 1/2 to 4 pounds apples
Pinch of salt
2 tablespoons sugar
1 tablespoon unsalted butter
A splash of apple cider vinegar, as needed

CONTINUE TO RECIPE


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

THANKSGIVING SLAW
The Kitchn

For the dressing:
1/3 cup vegetable oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
4 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 medium red onion, finely chopped

For the salad:
1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries
3/4 cup fresh Italian parsley leaves, coarsely chopped
Kosher salt
Freshly ground black pepper

CONTINUE TO RECIPE

CABBAGE SOUP
Simply Recipes

2 teaspoons olive oil
1 teaspoon butter
1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
1 medium onion, chopped (about 1 1/4 cups)
4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
1 15-ounce can whole peeled tomatoes
4 cups chicken stock
Freshly ground black pepper
 CONTINUE TO RECIPE

GRATED APPLE TART
Lutece

1 1/4 cups all-purpose flour, sifted, plus additional for work surface
1/4 teaspoon salt
1 stick cold unsalted butter, cut in small pieces
1 egg

Filling
Unsalted butter
4 cups peeled, grated apple
1 lemon, juiced
1/4 cup golden raisins
2 tablespoons Calvados
2 eggs
1 egg yolk
2/3 cup sugar
1 cup heavy cream
Confectioners' sugar

CONTINUE TO RECIPE

CRANBERRY SMOOTHIE
Eating Well

1 very ripe banana
1 cup fresh cranberries
1 cup nonfat milk
2 or 3 ice cubes

CONTINUE TO RECIPE