January 19, 2010
IN YOUR BASKET THIS WEEK
Red Kuri Squash
Oliver Brussels Sprouts
Red Russian Kale
NOTES FROM THE FIELD
It feels like winter! While we welcome rain, the wind at the CSA garden has been challenging. Nature gave us more work to do last Tuesday evening when high winds blew down one side of the greenhouse. Luckily, none of the vegetable seedlings were harmed. We are now trying to get a new (and stronger) greenhouse up, but we will have to wait for the hard rain to stop. Fortunately, we have a little greenhouse at Adam’s dad’s place to house the seedlings. Also, we were able to concrete into the ground the main end posts. So, now we have about 640 lb of concrete anchoring.
We were so proud of ourselves last year for building the greenhouse on a tiny budget and from used material. However, there is something to be said for investing money into infrastructure. Even buying more row cover this year to protect the vegetables was not cheap, but it helps a lot.
Fortunately, we found out that we will receive a grant from NCO to hire another person to work with us and ultimately grow more vegetables. He will start next month. This grant money is ARRA stimulus money. With Golden Vineyards, we are also currently applying to the NRCS EQIP program, which could give us cost-share assistance in repairing rangeland fencing for our sheep and cows. Crossing our fingers for more government support!
We want to make sure everyone gets their winter squash before it goes bad, so you get more this week than in past weeks. FYI, the second planting of cauliflower is starting to head, however, the rain has made some of them rot. It is unclear how much will be harvestable. Also, we have to pull out an entire bed of broccoli starting to flower too soon. We will just plant fast-growing Asian greens in its place. Fortunately, we have another variety of broccoli still growing well. More cabbage is sizing up, and we will be seeding more kale as the first planting is starting to flower.
Paula & Adam
Browned Brussels Sprouts in Parmesan Cheese
(from Angelic Organics Kitchen)
½ lb Brussels sprouts (about 2 cups)*
½ cup olive oil
1 cup seasoned dry breadcrumbs
¼ cup freshly grated Parmesan cheese
1. Bring 2 cups water to a boil in a large skillet. Add Brussels sprouts & a large pinch of salt; cook until bright green & just tender-crisp, 5-7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking.
2. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they
begin to brown, 10-12 minutes. Add the bread crumbs & slowly roll the sprouts around until they are completely covered. Continue cooking until the breadcrumbs are brown, 3-4 minutes.
3. Using a slotted spoon, transfer the sprouts to a serving platter & immediately sprinkle with Parmesan. Season with salt & pepper to taste.
Goes well with roasted or grilled meats.
*While we double washed the sprouts, be sure to remove any funky outside leaves that have frost damage.