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Share Nineteen

Posted 10/4/2011 7:26pm by Christy and Chris Kantlehner.
Hi everyone! Thanks for all bringing back your boxes! and even some pint and quart containers. gracias! If anyone arrived after dark and didn't see the sign with my phone number or find us across the street, you can definitely pick up your share during the stand tomorrow (3pm to sunset). Give a call if you have questions. Christy: 774-210-0359.  The cold rain did not encourage us to linger at the stand this evening. May the inspiration of your fresh produce and the heat of your oven and stove dry you out and warm you up so all you notice is cozyness. Thank you for all of your support, team!

This week's share contained:

Tuscan Kale. maybe this is your week to make Kale Chips. I think a Kale Frittata is delicious. and the pasta recipe with kale, bacon and sun-dried tomatoes on the website always sounds enticing. Cooked kale does freeze okay. you could be very happy to see it in there in February.

2 lbs Yellow Onions. The start to any dish, any soup, a gratin. grill, roast, sautee, stir fry. the other day i even shredded an onion to put into a sausage patty mixture, along with parmesan in a can, herbs and bread crumbs, and an egg. I think shredded onion is key to a good meatloaf, as well.

1 head of garlic. excellent with the kale, green beans or broccoli, potatoes. i'm sure i don't have to herald its splendor. don't forget about garlic bread!

1 Butternut Squash. A wonderful treasure of a squash. This will store at a dry room temperature for quite a while. But the prospect of butternut raviolis, lasagna, risotto, soup, curry, roasted and mashed will probably have you butchering this on a big cutting board before you know it. our website and past emails offer lots of ideas.

1 Bulb of Fennel. If you love it the way you've been preparing it, maybe just carry on. But this is really a versatile vegetable. You must try the thinly shaved fennel salad/slaw. There is always the option of roasting it. You could do a gratin including the fennel. It is great sauteed with onions and sausage and is an excellent match for shellfish like mussels or fish in a tomato based stew. you could also try Alice Waters' Sauteed Fennel or this recipe for Baked Fennel with Gorgonzola

Bag of Mustard Mix. These spicy salad greens are back! An easy salad. just wash, spin, and add Annie's goddess dressing. Maybe you could shred some carrots on top to make it a little more colorful. Thinly sliced red onion and a pungent cheese such as a soft goat cheese, feta, or blue cheese are great for balancing the spicy mustards.

2 lbs of white and red carrots. Specialty carrots! I am a big fan of White Satin carrots, a new variety for us this year. They were planted alongside several other cultivars of colored carrots: Yellowstone, Atomic Red, and Dragon. White Satin grew so nicely! long, straight, large roots. magnifique! i think you will find them to be extra tender! To feature the carrots as a side you can cut them into sticks and steam them until just barely tender, then sautee them in a pan with olive oil and garlic.

3 leeks. Here is the novel item for this week's box! Lovely leeks. Our friend Alton Brown has a great idea for grilled braised leeks if you were going to be grilling something anyway. Apparently Alton did a whole show about leeks and has this five-star leek potato soup recipe to offer as well. Or travel in culinary terms to Switzerland for a potato-leek rosti, courtesy of Emeril.

2.5 lbs of yukon gold potatoes. available for that potato-leek soup or for roasting along with your fennel, onions, and carrots. a potato is a good addition to vegetable soups such as carrot or butternut to give them a little more substance. if you are tired of roasted potatoes try changing up how you cut them - french fry shaped, diced, thin rounds. Fresh herbs and onion and/or garlic add lots of flavor, too. 

a small bag of either broccoli or green beans. sorry, folks. we didn't have enough of either one to put in the share so we decided to let you decide. Either one was a really small portion so I recommend adding these to a dish to make them stretch a little bit. or if there are just two for dinner steam up those green beans, then throw them in a hot fry pan with garlic and olive oil (and chilli flakes if you like it hot) to flavor them up. While we were weighing and packing we thought of scalloped potatoes and onions with diced ham and chopped green beans as another way to feature the beans while feeding an army. You could make a broccoli quiche or egg scramble or add broccoli to a stir-fry.